ASTM International - ASTM F1786-97(2016)
Standard Test Method for Performance of Braising Pans
|Publication Date:||1 October 2016|
|ICS Code (Cookware, cutlery and flatware):||97.040.60|
significance And Use:
5.1 Use the maximum energy input rate test to confirm that the braising pan is operating within 5 % of the manufacturer's rated input so that testing may continue. This test method also may... View More
5.1 Use the maximum energy input rate test to confirm that the braising pan is operating within 5 % of the manufacturer's rated input so that testing may continue. This test method also may disclose any problems with the electric power supply or gas service pressure. The maximum input rate can be useful to food service operators for managing power demand.
5.2 The capacity test determines the maximum volume of food product the pan can hold and the amount of food product that will be used in subsequent tests. Food service operators can use the results of this test method to select a braising pan, which is appropriately sized for their operation.
5.3 Production capacity is used by food service operators to choose a braising pan that matches their food output.
5.4 Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a braising pan.
5.5 Use the surface temperature uniformity to select a braising pan suitable for griddling applications.
5.6 Use the pilot energy rate to estimate energy consumption for gas-fired braising pans with standing pilots during non-cooking periods.View Less
1.1 This test method evaluates the energy consumption and cooking performance of braising pans. The food service operator can use this evaluation to select a braising pan and understand its energy consumption and performance characteristics.
Note 1: Braising pans also are commonly referred to as tilting skillets. This test method uses the term braising pan in accordance with Specification F1047.
1.2 This test method is applicable to self-contained gas or electric braising pans. The braising pan can be evaluated with respect to the following, where applicable:
1.2.1 Maximum energy input rate (10.2).
1.2.2 Capacity (10.3).
1.2.3 Heatup energy efficiency and energy rate (10.4).
1.2.4 Production capacity (10.4).
1.2.5 Simmer energy rate (10.5).
1.2.6 Surface temperature uniformity, optional, (10.6).
1.2.7 Pilot energy rate (10.7).
1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.4 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.