ASTM F1784-97 (R2020) PDF Download

A methodology for assessing the energy usage and cooking efficiency of both floor-model and countertop pasta cookers is provided by the ASTM F1784-97 (R2020) standard. This guideline is intended to help food service operators choose a pasta cooker based on the appliance's energy usage and output.

The standard applies to pasta cookers that are both gas and electric and have a cooking capacity between 1000 and 4000 inches. The available cooking volume, which includes the cooking vat's depth, width, and length, is used to calculate the cooking capacity. An energy input rate, water-boil efficiency, energy consumption during preheating, idle/simmering energy rate, pilot energy rate, and pasta cooking preparation are just a few of the factors that go into evaluating a pasta cooker.

The energy input rate test, in particular, makes sure that the pasta cooker performs in accordance with its nameplate rating. Food service operators can take energy performance into account when choosing a pasta cooker because water-boil efficiency is a sign of energy efficiency under boiling conditions. Temperature calibration is used to check if the cooker is functioning at the correct temperature and, if necessary, calibrate the thermostat control dial. Preheating energy and time estimations are useful for controlling energy consumption. For assessing energy usage when cooking is not taking place, idle, simmer, and pilot energy rates are helpful. Last but not least, the production capacity enables food service operators to select a pasta cooker that meets their particular food output needs.

It is significant to note that not all performance parameters for assessing and choosing a pasta cooker are covered by this standard.