ASTM F2380-04(2010)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: F2380 − 04(Reapproved 2010) An American National Standard
Standard Test Method for
Performance of Conveyor Toasters
This standard is issued under the fixed designation F2380; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2.2 ASHRAE Document:
ASHRAE Guideline 2 (RA90)Engineering Analysis of Ex-
1.1 This test method evaluates the energy consumption and
perimental Data
cooking performance of conveyor toasters. The food service
2.3 UL Document:
operatorcanusethisevaluationtoselectaconveyortoasterand
UL 1026Electric Household Cooking and Food Service
understand its energy consumption.
Appliances
1.2 This test method is applicable to gas and electric
conveyor toasters. 3. Terminology
3.1 Definitions:
1.3 The conveyor toaster can be evaluated with respect to
3.1.1 conveyor toaster, n—an appliance for caramelizing
the following (where applicable):
bread products that carries the bread product on a belt or chain
1.3.1 Energy input rate and preheat temperature profile
into and through a heated chamber. The chamber may be
(10.2),
heated by gas or electric forced convection, radiants, or quartz
1.3.2 Preheat energy consumption and time (10.3),
tubes. Top and bottom heat may be independently controlled.
1.3.3 Idle energy rate (10.4),
3.1.2 cooking energy rate, n—average rate of energy con-
1.3.4 Pilot energy rate (if applicable, 10.5),
sumption (Btu/h or kW) during the production capacity tests.
1.3.5 Cooking energy rate (10.8), and
3.1.3 energy input rate, n—peak rate at which a conveyor
1.3.6 Production capacity (10.8).
toaster consumes energy (Btu/h or kW).
1.4 The values stated in inch-pound units are to be regarded
3.1.4 idle energy rate, n—the conveyor toaster’s rate of
as standard. The SI units given in parentheses are for informa-
energy consumption (kW or Btu/h), when empty, required to
tion only.
maintain its cavity temperature at the predetermined tempera-
ture set point.
1.5 This test method may involve hazardous materials,
operations, and equipment. This standard does not purport to 3.1.5 toaster cavity, n—that portion of the conveyor toaster
address all of the safety concerns, if any, associated with its in which bread products are heated or toasted.
use. It is the responsibility of the user of this standard to
3.1.6 pilot energy rate, n—rate of energy consumption
establish appropriate safety and health practices and deter-
(Btu/h)byaconveyortoaster’scontinuouspilot(ifapplicable).
mine the applicability of regulatory limitations prior to use.
3.1.7 preheat energy, n—amount of energy consumed (Btu
or kWh), by the conveyor toaster while preheating its cavity
2. Referenced Documents
from ambient temperature to the determined steady state
temperature.
2.1 ASTM Standards:
D3588Practice for Calculating Heat Value, Compressibility
3.1.8 preheat time, n—time (min) required for the conveyor
Factor, and Relative Density of Gaseous Fuels
toaster cavity to preheat from ambient temperature to the
specified set point.
3.1.9 production capacity, n—maximum rate (slices/h) at
This test method is under the jurisdiction of ASTM Committee F26 on Food
which a conveyor toaster can bring the specified bread product
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
to a specified “toasted” condition.
Productivity and Energy Protocol.
Current edition approved March 1, 2010. Published May 2010. Originally
approved in 2004. Last previous edition approved in 2004 as F2380 – 04. DOI:
10.1520/F2380-04R10. Available from American Society of Heating, Refrigerating, and Air-
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM 30329, http://www.ashrae.org.
Standards volume information, refer to the standard’s Document Summary page on Available from Underwriters Laboratories (UL), 333 Pfingsten Rd.,
the ASTM website. Northbrook, IL 60062-2096, http://www.ul.com.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2380 − 04 (2010)
3.1.10 production rate, n—rate (slices/h) at which a con- 6.5 Stop Watch, with a 1-s resolution.
veyor toaster brings the specified food product to a specified
6.6 Temperature Sensor, for measuring natural gas tempera-
“toasted” condition. This does not necessarily refer to maxi-
ture in the range of 50 to 100°F with an uncertainty of 61°F.
mumrate.Productionratevarieswiththeamountoffoodbeing
6.7 Thermocouple, high temperature glass insulated, 24
toasted.
gage,typeKthermocouplewire,connectedattheexposedends
3.1.11 uncertainty, n—measure of systematic and precision
by tightly twisting or soldering the two wires together.
errors in specified instrumentation or measure of repeatability
6.8 Watt-Hour Meter, for measuring the electrical energy
of a reported test result.
consumptionofaconveyortoaster,shallhavearesolutionofat
4. Summary of Test Method
least 10Wh and a maximum uncertainty no greater than 1.5%
4.1 Energy input rate is determined to confirm that the of the measured value for any demand greater than 100W. For
any demand less than 100 W, the meter shall have a resolution
conveyor toaster is operating within 5% of the nameplate
energy input rate. For gas conveyor toaster, the pilot energy of at least 10 Wh and a maximum uncertainty no greater than
10%.
rate and the fan and control energy rates are also determined.
4.2 Preheat energy and time are determined.
7. Reagents and Materials
4.3 Idle energy rate is determined.
7.1 Bread for Toasting, shall be a generic grocery store
brand, 1.5 6 0.1 lb white loaf with a crown, consisting of 20
4.4 Production rate is determined using sliced bread as a
slices(notincludingtheends)measuringapproximately4.5by
food product.
4.5by0.5in.perslice.Eachslicemustweigh0.065 60.01lb.
5. Significance and Use
The bread shall be stored at room temperature 75 6 5°F.
NOTE 1—The bread is not to have any type of topping such as a butter
5.1 The energy input rate test is used to confirm that the
top, flour top, or any seed/nut topping. Sandwich type bread is not to be
conveyor toaster is operating properly prior to further testing.
used because it does not have a crown. In addition, loaves of bread that
5.2 Preheat energy and time can be useful to food service only have 19 slices (not including the heals) typically have too high of
individual slice weight.The 1.5 lb of generic store brand white bread that
operators to manage power demands and to know how quickly
has 20 slices (not including the heals) more often than not consists of
the conveyor toaster can be ready for operation.
individual slices that weigh approximately 0.065 lb which is specified for
5.3 Idle energy rate and pilot energy rate can be used to this test method.
estimate energy consumption during non-cooking periods. In
8. Sampling and Test Units
addition,apowersavingmode(ifapplicable)willdemonstrate
8.1 Conveyor Toaster—Select a representative production
energy savings during idle periods.
model for performance testing.
5.4 Production capacity information can help an end user to
better understand the production capabilities of a conveyor 9. Preparation of Apparatus
toaster as it is used to cook a typical food product and this
9.1 Install the appliance according to the manufacturer’s
could help in specifying the proper size and quantity of
instructions. The associated heating or cooling system shall be
equipment. If production information is desired using a food
capable of maintaining an ambient temperature of 75 6 5°F
productotherthanthespecifiedtestfood,thetestmethodcould
(24 6 3°C) within the testing environment when the exhaust
be adapted and applied.
ventilation system is operating.
NOTE 2—The ambient temperature requirements are designed to simu-
6. Apparatus
laterealworldkitchentemperaturesandaremeanttoprovideareasonable
6.1 Analytical Balance Scale, for measuring weights up to
guideline for the temperature requirements during testing. If a facility is
not able to maintain the required temperatures, then it is reasonable to
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
expectthattheapplicationoftheproceduremaydeviatefromthespecified
6.2 Barometer, for measuring absolute atmospheric
requirements(ifitcannotbeavoided)aslongasthosedeviationsarenoted
pressure, to be used for adjustment of measured natural gas
on the Results Reporting Sheets.
volume to standard conditions. It shall have a resolution of 0.2
9.2 Connect the conveyor toaster to a calibrated energy test
in. Hg and an uncertainty of 0.2 in. Hg.
meter. For gas installations, install a pressure regulator down-
6.3 Gas Meter, for measuring the gas consumption of a stream from the meter to maintain a constant pressure of gas
for all tests. Install instrumentation to record both the pressure
conveyor toaster, shall be a positive displacement type with a
resolution of at least 0.01 ft and a maximum uncertainty no andtemperatureofthegassuppliedtotheconveyortoasterand
the barometric pressure during each test so that the measured
greaterthan1%ofthemeasuredvalueforanydemandgreater
than 2.2 ft /h. If the meter is used for measuring the gas gas flow can be corrected to standard conditions. For electric
installations,avoltageregulatormayberequiredduringtestsif
consumed by the pilot lights, it shall have a resolution of at
least 0.01 ft and a maximum uncertainty no greater than 2% the voltage supply is not within 62.5% of the manufacturer’s
nameplate voltage.
of the measured value.
6.4 Pressure Gage, for monitoring natural gas pressure. It 9.3 For an electric conveyor toaster, confirm (while the
shallhavearangeofzeroto10in.water,aresolutionof0.5in. conveyor toaster elements are energized) that the supply
water, and a maximum uncertainty of 1% of the measured voltage is within 62.5% of the operating voltage specified by
value. the manufacturer. Record the test voltage for each test.
F2380 − 04 (2010)
NOTE 3—It is the intent of the testing procedure herein to evaluate the
10.1.3 For electric conveyor toasters, record the following
performance of a conveyor toaster at its rated gas pressure or electric
for each test run:
voltage.Ifanelectricunitisrateddualvoltage(thatis,designedtooperate
10.1.3.1 Voltage while elements are energized,
ateither240or480Vwithnochangeincomponents),thevoltageselected
10.1.3.2 Energy input rate during or immediately prior to
by the manufacturer or tester, or both, shall be reported. If a conveyor
test(forexample,duringthepreheatforthatday’stesting),and
toaster is designed to operate at two voltages without a change in the
resistance of the heating elements, the performance of the unit (for
10.1.3.3 Ambient temperature.
example, preheat time) may differ at the two voltages.
10.1.4 For each test run, confirm that the peak input rate is
9.4 For a gas conveyor toaster, adjust (during maximum
within 65% of the rated nameplate input. If the difference is
energy input) the gas supply pressure downstream from the
greater than 5%, terminate testing and contact the manufac-
appliance’s pressure regulator to within 62.5% of the operat-
turer. The manufacturer may make appropriate changes or
ing manifold pressure specified by the manufacturer. Make adjustments to the conveyor toaster.
adjustments to the appliance following the manufacturer’s
10.2 Energy Input Rate and Preheat Temperature Profile:
recommendations for optimizing combustion.
10.2.1 Install a thermocouple ⁄4 in. above the conveyor, at
the center of the toaster cavity (side to side and front to back).
10. Procedure
NOTE 5—When placing the thermocouple wire in the toaster cavity
10.1 General:
above the conveyor belt, it is highly suggested to feed the thermocouple
10.1.1 Forgasappliances,recordthefollowingforeachtest
wire in from the front of the unit, in the same direction as the belt travels.
run:
This will prevent the toast from fouling the thermocouple wire, which
10.1.1.1 Higher heating value,
could get tangled in the conveyor belt. In addition, having the thermo-
couple wire visible will serve as a reminder as not to place the bread over
10.1.1.2 Standard gas pressure and temperature used to
the thermocouple when loading the toaster during the testing.
correct measured gas volume to standard conditions,
10.1.1.3 Measured gas temperature, 10.2.2 Turntheconveyortoasteron,andsetthetemperature
10.1.1.4 Measured gas pressure, controls to their maximum settings (if applicable). Record the
10.1.1.5 Barometric pressure, time, temperature, and energy consumption for one hour. At
10.1.1.6 Energy input rate during or immediately prior to this time the conveyor toaster should have reached a steady
test(forexample,duringthepreheatforthatday’stesting),and state temperature as described in Section 10.2.3.
10.1.1.7 Ambient temperature. 10.2.3 Attheendofthathour,createatemperatureplot(see
Fig. 1). On that plot, when the temperature reaches a steady
NOTE 4—Using a calorimeter or gas chromatograph in accordance with
state(asteadystatetemperatureiswhenthecavitytemperature
accepted laboratory procedures is the preferred method for determining
is neither rising nor falling, but instead holding a consistent
thehigherheatingvalueofgassuppliedtotheconveyortoasterundertest.
It is recommended that all testing be performed with gas having a higher
temperature). This consistent temperature or “steady state”
heating value of 1000 to 1075 Btu/ft .
temperature idle will be used to determine when the unit is
10.1.2 For gas conveyor toasters, add electric energy con- preheated. The toaster is considered preheated when the
sumption to gas energy for all tests, with the exception of the temperaturereaches95%ofitssteadystatetemperature.Ifthe
energy input rate test (see 10.3). unit has not reached a steady state temperature within an hour,
FIG. 1 Conveyor Toaster Preheat Profile
F2380 − 04 (2010)
repeat 10.2.2 and increase the monitoring time from1hto2h, 10 ⁄2-in. (267-mm) wide can be divided into two sections,
or until a steady state temperature is reached. allowing two standard slices of bread to fit side-by-side on the
conveyor.
NOTE 6—Research at the Food Service Technology Center indicates
10.6.2 Based on the conveyor toaster belt width (two slice,
that a conveyor toaster is sufficiently preheated and ready to cook/toast
three slice toaster, and so forth) pre
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