ASTM F1786-97 (R2016) PDF Download

A common test procedure used to assess the energy usage and cooking efficiency of braising pans is ASTM F1786-97 (R2016). This test method offers details on energy consumption and performance characteristics, enabling food service operators to choose a braising pan that suits their unique requirements.

The standard contains a number of tests to rate braising pans on various criteria. One of these is the maximum energy input rate test, which helps pinpoint any problems with the power source or gas pressure by confirming that the pan performs within 5% of the manufacturer's rated input. The capacity test establishes the pan's maximum food capacity, enabling users to choose the right-sized pan. In order to match the braising pan to the operator's food output, production capacity is also measured.

Other tests, like heat-up energy efficiency, simmer energy rate, and pilot energy rate, are concerned with energy performance. These tests enable users to calculate non-cooking energy usage and take energy performance into account when choosing a braising pan.

Additionally, there is an optional but helpful test for surface temperature uniformity that can be used to choose a braising pan that is appropriate for griddle applications.