ASTM F 1786 : 1997 : R2004 : EDT 1
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by
Standard Test Method for Performance of Braising Pans
Hardcopy , PDF
11-11-2014
English
01-04-2004
Important note : All end users must be registered with an Account prior to user licenses being assigned.CONTAINED IN VOL. 15.08, 2016 Calculates the energy consumption and cooking performance of braising pans.
| Committee |
F 26
|
| DocumentType |
Test Method
|
| Pages |
10
|
| ProductNote |
Reconfirmed EDT 1
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
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 F 1047.
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.
| ASTM F 1047 : 2017 | Standard Specification for Frying and Braising Pans, Tilting Type |
| ASTM F 2916 : 2019 | Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment |
| ASTM F 2875 : 2010 : R2015 | Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods |
| ASHRAE HDBK FUNDAMENTALS : 2013 | ASHRAE HANDBOOK - FUNDAMENTALS |
| ASTM F 1275 : 2014 : REDLINE | Standard Test Method for Performance of Griddles |
| ANSI Z83.11 : 2016 | GAS FOOD SERVICE EQUIPMENT |
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