ASTM F2237-03
Historical Standard: ASTM F2237-03 Standard Test Method for Performance of Upright Overfired Broilers
SUPERSEDED (see Active link, below)
ASTM F2237
1. Scope
1.1 This test method evaluates the energy consumption and cooking performance of overfired broilers. The food service operator can use this evaluation to select an overfired broiler and understand its performance and energy consumption.
1.2 This test method is applicable to gas and electric upright overfired broilers having input rates greater than 60,000 Btu/h (gas overfired broilers) or 10kW (electric overfired broilers).
1.3 The overfired broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Temperature uniformity of the broiler cavity (see 10.3),
1.3.3 Preheat energy consumption and time (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see 10.5),
1.3.5 Idle energy rate (see 10.6), and
1.3.6 Cooking energy efficiency and production capacity (see 10.7).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5 This test method may involve hazardous materials, operations, and equipment. This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ASTM Standards
A36/A36M Specification for Carbon Structural Steel
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
AOAC Document
AOACOfficialAction95 Air Drying to Determine Moisture Content of Meat and Meat Products Available from Association of Official Analytical Chemists, 1111 N. 19th Street, Arlington, VA 22209.ASHRAE Standard
ASHRAEHandbookofFund Thermal and Related Properties of Food and Food Materials, Chapter 30, Table 1, 1989 Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.ANSI Standard
ANSIZ83.11 Gas Food Service Equipment Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.Keywords
cooking energy efficiency; efficiency; energy; overfired broiler; performance; production capacity; test method; Cooking energy efficiency (CEE); Overfired broiler; Production capacity; Uncertainty; Upright overfired broiler ;
ICS Code
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
DOI: 10.1520/F2237-03
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