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ASTM-F1786:2010 Edition

ASTM-F1786:2010 Edition

$40.63

F1786-97(2010) Standard Test Method for Performance of Braising Pans

Published By Publication Date Number of Pages
ASTM 2010 10
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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 1Braising pans also are commonly referred to as tilting skillets. This test method uses the term braising pan in accordance with Specification F1047 .

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.

PDF Catalog

PDF Pages PDF Title
1 Scope
Referenced Documents
Terminology
2 Summary of Test Method
Significance and Use
Apparatus
Reagents and Materials
3 Sampling
Preparation of Apparatus
Procedures
4 Calculation and Report
5 Precision and Bias
Keywords
6 A1. PROCEDURE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST RESULTS
A1.1
A1.2
A1.3
A1.4
TABLE A1.1
7 A1.5
9 X1. RESULTS REPORTING SHEETS

FIG. X1.1

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