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ASTM F1784-97(R2020) pdf free download

ASTM F1784-97(R2020) pdf free download.Standard Test Method for Performance of a Pasta Cooker
1. Scope
1.1 This test method covers the energy consumption and cooking performance of floor-model and countertop pasta cookers. The food service operator can use this evaluation to select a pasta cooker and understand its energy consumption and production capacity. 1.2 This test method is applicable to floor and countertop model gas and electric units with 1000 to 4000-in. 3 cooking capacity. Cooking capacity is a measurement of available cooking volume. The depth of the cooking capacity is mea- sured from the heating elements or heat transfer surface, or both, to the water fill line. The width is measured from the inside edge of the cooking vat across to the other inside edge ofthe cooking vat. The length is measured from the front inside edge of the cooking vat to the rear inside edge of the cooking vat. 1.3 The pasta cooker can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (11.2), 1.3.2 Water-boil efficiency (11.3), 1.3.3 Preheat energy consumption, time, and rate (11.4), 1.3.4 Idle/simmer (11.5), 1.3.5 Pilot energy rate (11.6), and 1.3.6 Pasta cooking preparation (11.7). 1.4 This test method is not intended to answer all perfor- mance criteria in the evaluation and selection ofa pasta cooker. 1.5 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 1.6 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 appro- priate safety, health, and environmental practices and deter- mine the applicability ofregulatory limitations prior to use. 1.7 This international standard was developed in accor- dance with internationally recognized principles on standard- ization established in the Decision on Principles for the Development of International Standards, Guides and Recom- mendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
3. Terminology
3.1 Definitions: 3.1.1 auto-fill, n—a water height sensor devise that activates a fresh water fill solenoid if the water level in the cooking vessel drops below predetermined height. 3.1.2 overflow drain, n—a drain for eliminating the excess foam and starch created during the cooking process. 3.1.3 pasta cooker, n—an appliance, including a cooking vessel, in which water is placed to such a depth that the cooking food is essentially supported by displacement of the water rather than by the bottom of the vessel. Heat is delivered to the water by means of an immersed electric element or band wrapped vessel (electric pasta cooker), or by heat transfer from gas burners through either the walls of the pasta cooker or through tubes passing through the water (gas pasta cooker). 3.1.4 test method, n—a definitive procedure for the identification, measurement, and evaluation of one or more qualities, characteristics, or properties of a material, product, system, or service that produces a test result. 3.2 Definitions ofTerms Specific to This Standard: 3.2.1 cold water bath, n—a container filled with 60 to 80°F (15.6 to 26.7°C) water, that is used to cool the cooked pasta to stop the cooking process. The water bath needs enough water capacity to be able to completely cover the cooked pasta when a pasta basket is submerged into the cold water bath. 3.2.2 energy input rate, n—peak rate at which a pasta cooker consumes energy (Btu/h or kW). 3.2.3 pilot energy rate, n—average rate of energy consump- tion (Btu/h (kJ/h)) by a pasta cooker’s continuous pilot, if applicable. 3.2.4 production capacity, n—maximum rate (lb/h (kJ/h)) at which a pasta cooker can bring the specified food product to a specified “cooked” condition. 3.2.5 production rate, n—average rate (lb/h (kJ/h)) at which a pasta cooker brings the specified food product to a specified “cooked” condition. This does not necessarily refer to maxi- mum rate. 3.2.6 test, n—a set of three loads of pasta cooked in a prescribed manner and sequential order. 3.2.7 uncertainty, n—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a reported test result.

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