ASTM F2239-10 (R2016) PDF Download

A common test procedure used to assess the cooking efficiency and energy consumption of conveyor broilers is ASTM F2239-10 (R2016). This test's objective is to give food service operators knowledge that will enable them to choose an appropriate conveyor broiler and comprehend its energy usage. The test method covers units with both continuously moving conveyors and batch-style units with intermittently operating conveyors, and it is applicable to gas, electric, and hybrid gas/electric conveyorized broilers.

The conveyor broiler is tested and evaluated based on a number of different factors. Before conducting further testing, the energy input rate test verifies that the broiler is functioning properly. For food service operators to manage power demands and gauge how quickly the broiler can be ready for use, preheat energy and time metering is a useful tool. Estimates of the idle energy rate and pilot energy rate can be used to determine how much energy is utilized when no food is being cooked.

To determine how heat is distributed throughout the broiler, the temperature uniformity of the cavity is monitored. This enables operators to choose a broiler that has the desired temperature parameters. Cooking energy efficiency is a precise measure of energy performance during the varied loading circumstances of cooking a typical food product. Operators can better grasp the broiler's operational characteristics thanks to this information. Operators can choose a broiler that offers consistent cooking outcomes by measuring the homogeneity of the cooked product. Operators can specify the right size and amount of equipment by using production capacity information to understand the broiler's production capabilities when cooking a typical food product.