ASTM F1275-14(2020)

This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F1275 − 14 (Reapproved 2020) An American National Standard
Standard Test Method for
Performance of Griddles
This standard is issued under the fixed designation F1275; 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.
This standard has been approved for use by agencies of the U.S. Department of Defense.
1. Scope 2. Referenced Documents
2.1 ASTM Standards:
1.1 This test method evaluates the energy consumption and
D3588Practice for Calculating Heat Value, Compressibility
cooking performance of griddles. The food service operator
Factor, and Relative Density of Gaseous Fuels
can use this evaluation to select a griddle and understand its
F1919Specification for Griddles, Single-Sided and Double-
energy efficiency and production capacity.
Sided, Gas and Electric
1.2 This test method is applicable to thermostatically
2.2 ANSI Standard:
controlled, single-source (bottom) gas and electric griddles.
ANSI Z83.11American National Standard for Gas Food
1.3 The griddle can be evaluated with respect to the follow-
Service Equipment
ing (where applicable): 4
2.3 ASHRAE Document:
1.3.1 Energy input rate (10.2),
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
1.3.2 Temperature uniformity across the cooking surface
of Experimental Data
and accuracy of the thermostats (10.3),
1.3.3 Preheat energy and time (10.4), 3. Terminology
1.3.4 Idle energy rate (10.5),
3.1 Definitions:
1.3.5 Pilot energy rate (10.6),
3.1.1 cook time, n—the time required to cook frozen
1.3.6 Cooking energy rate and efficiency (10.7), and
hamburgers, as specified in 7.1,toa35 6 2% weight loss
1.3.7 Production capacity and cooking surface temperature during a cooking energy efficiency test.
recovery time (10.7).
3.1.2 cooking energy, n—energy consumed (Btu (kJ) or
kWh) by the griddle as it is used to cook hamburgers under
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
heavy- and light-load conditions.
as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only
3.1.3 cooking energy effıciency, n—the quantity of energy
and are not considered standard.
imparted to the specified food product, expressed as a percent-
age of energy consumed by the griddle during the cooking
1.5 This standard does not purport to address all of the
event.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro- 3.1.4 cooking energy rate, n—the average rate of energy
priate safety, health, and environmental practices and deter- consumption (Btu/h (kJ/h) or kW) during the cooking energy
mine the applicability of regulatory limitations prior to use. efficiency tests. It refers to all loading scenarios (heavy and
light).
1.6 This international standard was developed in accor-
dance with internationally recognized principles on standard-
3.1.5 cooking zone, n—the actively heated area defined of
ization established in the Decision on Principles for the
the griddle plate, from splashguard to splashguard and from
Development of International Standards, Guides and Recom-
splashguard to grease trough.
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
This test method is under the jurisdiction of ASTM Committee F26 on Food the ASTM website.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Productivity and Energy Protocol. 4th Floor, New York, NY 10036.
Current edition approved Aug. 1, 2020. Published August 2020. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 1990. Last previous edition approved in 2014 as F1275–14. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F1275-14R20. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1275 − 14 (2020)
3.1.6 energy input rate, n—the peak rate (Btu/h (kJ/h) or 4.4 Energy consumption and time are monitored while the
kW) at which an appliance will consume energy, typically griddle is used to cook six loads of frozen, ⁄4-lb (0.11-kg),
reflected during preheating. 20% fat pure beef hamburger patties to a medium-done
condition with the thermostats set at a calibrated 375°F
3.1.7 griddle, n—adeviceforcookingfoodinoiloritsown
(191°C). Cooking energy efficiency, cooking energy rate,
juices by direct contact with a hot surface.
productioncapacity,andsurfacetemperaturerecoverytimeare
3.1.8 idle energy rate, n—the average rate of energy con-
determined for heavy- (whole cooking surface loaded with
sumed (Btu/h (kJ/h) or kW) by the griddle while “holding” or
product) and light-load (single serving) test conditions.
maintaining the cooking surface at the thermostat set point.
3.1.9 pilot energy rate, n—the average rate of energy
5. Significance and Use
consumption (Btu/h (kJ/h)) by a griddle’s continuous pilot (if
5.1 The energy input rate test is used to confirm that the
applicable).
griddle is operating properly prior to further testing.
3.1.10 preheat energy, n—the amount of energy consumed
5.2 The temperature uniformity of the cooking surface is
(Btu (kJ) or kWh) by the griddle while preheating the cooking
usedbyfoodserviceoperatorstochooseagriddlethatprovides
surface from ambient room temperature to 365°F (185°C).
a uniform temperature distribution.
3.1.11 preheat rate, n—the average rate (°F/min (°C/min))
5.3 Preheat energy and time can be useful to food service
at which the cooking surface temperature is heated from
operators to manage power demands and to know how rapidly
ambient temperature to 365°F (185°C).
the griddle can be ready for operation.
3.1.12 preheat time, n—the time required for the cooking
5.4 Idle energy rate and pilot energy rate can be used to
surface to preheat from ambient room temperature to 365°F
estimate energy consumption during non-cooking periods.
(185°C).
5.5 Cooking energy efficiency is a precise indicator of
3.1.13 production capacity, n—the maximum rate (lb/h
griddle energy performance under various loading conditions.
(kg/h)) at which the griddle can bring the specified food
This information enables the food service operator to consider
product to a specified “cooked” condition.
energy performance when selecting a griddle.
3.1.14 production rate, n—the average rate (lb/h (kg/h)) at
5.6 Production capacity is used by food service operators to
whichagriddlebringsthespecifiedfoodproducttoaspecified
choose a griddle that matches their food output requirements.
“cooked” condition. It does not necessarily refer to the maxi-
mum rate. The production rate varies with the amount of food
6. Apparatus
being cooked.
6.1 Watt-Hour Meter, for measuring the electrical energy
3.1.15 recovery time, n—the average time from the removal
of the last hamburger patty of a load until all sections of the consumptionofagriddle,havingaresolutionofatleast10Wh
and a maximum uncertainty no greater than 1.0% of the
cooking surface are back up to within 25°F (14°C) of setpoint
temperature and in a ready to cook state. measured value for any demand greater than 100 W. For any
demandlessthan100W,themetershallhavearesolutionofat
3.1.16 test method, n—a definitive procedure for the
least1.5Whandamaximumuncertaintynogreaterthan1.5%.
identification, measurement, and evaluation of one or more
qualities, characteristics, or properties of a material, product,
6.2 Gas Meter, for measuring the gas consumption of a
system, or service that produces a test result. griddle,beingapositivedisplacementtypewitharesolutionof
3 3
at least 0.01 ft (0.0003 m ) and a maximum error no greater
3.1.17 uncertainty, n—the measure of systematic and preci-
than 1% of the measured value for any demand greater than
sion errors in specified instrumentation or the measure of
3 3
2.2ft /h(0.06m /h).Ifthemeterisusedformeasuringthegas
repeatability of a reported test result.
consumed by the pilot lights, it shall have a resolution of at
3 3
least0.01ft (0.0003m )andhaveamaximumerrornogreater
4. Summary of Test Methods
than 2% of the measured value.
4.1 The griddle is connected to the appropriate, metered
6.3 Thermocouple(s),24gauge,TypeKthermocouplewire,
energy source. The measured energy input rate is determined
peened flat at the exposed ends and spot welded to surfaces
andcheckedagainsttheratedinputbeforecontinuingwithany
with a strain gauge welder.
further testing.
6.4 Thermocouple Probe(s), industry standard Type K ther-
4.2 The griddle surface temperature is monitored directly
mocouples capable of immersion with a range from 50 to
abovethethermostatsensingpoints,andthecookingsurfaceis
200°F (10 to 93°C) and an uncertainty of 61°F (0.56°C).
calibrated to 375°F (191°C) based on these points.Additional
points are monitored at predetermined locations while the 6.5 Analytical Balance Scale, for the determination of
griddle is idled at a nominal 375°F.
hamburger patty weight before and after cooking and for the
moisture loss determination test, with a resolution of 0.01 lb
4.3 The preheat energy and time and idle energy rate are
(0.004 kg).
determined while the griddle is operating with the thermostats
set at a calibrated 375°F (191°C). The rate of pilot energy 6.6 Convection Drying Oven, electric or indirect gas-fired
consumptionisalsodeterminedwhenapplicabletothegriddle. convectionovenwithadjustablefanspeedandthetemperature
F1275 − 14 (2020)
controlled at 220 6 5°F (104 6 2.5°C), used to determine the thetestfoodonadry,aluminumsheetpanandplacethepanin
moisture content of both the raw and cooked hamburger. a convection drying oven at a temperature of 220 6 5°F for a
periodof24h.Weighthesamplebeforeitisplacedintheoven
6.7 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
and after it is removed and determine the percent moisture
mounted, with the lower edge of the hood 6 ft, 6 in. (1.98 m)
content based on the percent weight loss of the sample. The
fromthefloorandwiththecapacitytooperateatanominalnet
samplemustbethoroughlychopped( ⁄8in.orsmallersquares)
exhaust ventilation rate of 300 cfm per linear foot (460 L/s per
andspreadevenlyoverthesurfaceofthesheetpaninorderfor
linear metre) of active hood length. This hood shall extend a
all of the moisture to evaporate during drying and it is
minimumof6in.(152mm)pastbothsidesandthefrontofthe
permissible to spread the sample on top of baking paper in
cooking appliance and shall not incorporate side curtains or
order to protect the sheet pan and simplify cleanup.
partitions. Makeup air shall be delivered through face registers
or from the space, or both. Air shall not be blown in the
NOTE 1—It is important to confirm by laboratory tests that the
hamburger patties are within the above specifications because these
direction of the griddle from any make up air source or from
specifications impact directly on cook time and energy consumption.
any other appliance (that is, convection oven fan).
7.2 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46
6.8 Barometer, for measuring absolute atmospheric
by 33 by 2.5 cm), for use in packaging frozen hamburger
pressure,tobeusedfortheadjustmentofmeasuredgasvolume
patties.
to standard conditions. It shall have a resolution of 0.2 in. Hg
(670 Pa) and an uncertainty of 0.2 in. Hg. 7.3 Freezer Paper—Waxed commercial grade, 18-in. (46-
cm) wide.
6.9 Data Acquisition System, for measuring energy and
temperatures, capable of multiple temperature displays updat- 7.4 Plastic Wrap—Commercial grade, 18-in. (46-cm) wide.
ing at least every 2 s.
7.5 Drip Rack—Measuring 18 by 26 by 1 in. (46 by 66 by
6.10 Pressure Gauge, for monitoring gas pressure, having a 2.5 cm), to hold a load of cooked hamburger patties in a single
range from 0 to 15 in. H O (0 to 3.7 kPa), resolution of 0.5 in. layer (that is, 24 patties for a 36 by 24-in. (91 by 61-cm)
H O (125 Pa), and maximum uncertainty of 1% of the griddle).
measured value.
8. Sampling and Test Units
6.11 Stopwatch, with a 1-s resolution.
8.1 Griddle—A representative production model shall be
6.12 Temperature Sensor, for measuring gas temperature in
selected for performance testing.
the range from 50 to 100°F (10 to 38°C), with an uncertainty
of 61°F (0.56°C).
9. Preparation of Apparatus
6.13 Strain Gauge Welder, capable of welding thermo- 9.1 Install the appliance according to the manufacturer’s
couples to steel.
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
mountedagainstthewallwiththeloweredgeofthehood78in.
7. Reagents and Materials
(198 cm) from the floor. Position the griddle with the front
edge of the cooking surface inset 6 in. (15 cm) from the front
7.1 Hamburger Patties—A sufficient quantity of frozen
hamburger patties shall be obtained from a meat purveyor to edge of the hood at the manufacturer’s recommended working
height. The length of the exhaust hood and active filter area
conduct the heavy- and light-load cooking tests. Specifications
for the patties shall be four per pound, nominal 20 % fat (by shall extend a minimum of 6 in. (15 cm) past both sides of the
weight), finished grind, pure beef patties. The prefrozen, ⁄4-lb griddle. In addition, both sides of the griddle shall be a
(0.11-kg) patties shall be machine-prepared to produce perfo- minimum of 3 ft (0.9 m) from any side wall, side partition, or
rated 0.475 6 0.025-in. (9.5 6 0.6-mm) thick patties with a other appliance. The exhaust ventilation rate shall be 300 cfm
per linear foot (460 L/s per linear metre) of hood length. (For
minimal diameter of 4.75 in. (114 mm) and a maximum
diameterof5.25in.(133mm).Forthistest,beefpattiesshould example, a 3-ft (0.9-m) griddle shall be ventilated, at
minimum, by a hood 4 by 4 ft (1.2 by 1.2 m) with a nominal
be made through press molding forming anisotropic pucks
without directional grains or intentional air gaps between the air flow rate of 1200 cfm (1840 L/s). The application of a
longer hood is acceptable, provided that the ventilation rate is
grinds that may exhibit different cooking properties.
7.1.1 Visually inspect the patties for flatness, cupping, maintainedat300cfmperlinearfoot(460L/sperlinearmetre)
over the entire length of active hood.)Air flow rates and flow
warpage, and dropping (excessive meat frozen to surface
which causes a high spot). measurement procedures shall be reported. The associated
heating or cooling system shall be capable of maintaining an
7.1.2 Measure 2 % of the patties from a container for
thickness, each is measured at three points around the patty ambient temperature of 75 6 5°F (24 6 2.8°C) within the
testing environment when the exhaust ventilation system is
(120° from each other). Use this average in setting the gap
between platens (9.7). working without the appliance being operated.
7.1.3 Gravimetric moisture analysis shall be performed as
9.2 Connectthegriddletoacalibratedenergytestmeter.For
follows: to determine moisture content, placea1lb sample of
gas installations, a pressure regulator shall be installed down-
stream from the meter to maintain a constant pressure of gas
for all tests. Both the pressure and temperature of the gas
Eaton Model W1200 Strain Gauge Welder, available from Eaton Corp., 1728
Maplelawn Road, Troy, MI 48084, has been found satisfactory for this purpose. supplied to a griddle, as well as the barometric pressure, shall
F1275 − 14 (2020)
be recorded during each test so that the measured gas flow can (3)Energyinputrateduringorimmediatelypriortothetest
becorrectedtostandardconditions.Forelectricinstallations,a run while the burners are energized.
voltage regulator may be required to maintain a constant 10.1.4 For each test run, confirm that the peak input rate is
nameplate voltage during all tests. within 65% of the rated nameplate input. Terminate testing
and contact the manufacturer if the difference is greater than
9.3 Foragasgriddle,adjust(duringmaximumenergyinput)
5%. The manufacturer may make appropriate changes or
the gas supply pressure downstream from the appliance’s
adjustments to the griddle.
pressure regulator to within 62.5% of the operating manifold
pressure specified by the manufacturer. Make adjustments to 10.2 Energy Input Rate:
the griddle following the manufacturer’s recommendations for 10.2.1 Operate the griddle with the temperature controls set
optimizing combustion. Proper combustion may be verified by to maintain an average cooking surface temperature of 375°F
measuring air-free CO in accordance with ANSI Z83.11. (191°C) directly above the thermostat temperature sensing
points. The surface temperature shall be 75 6 5°F (24 6
9.4 For an electric griddle, confirm (while the griddle
2.8°C) at the start of the test. Monitor the consumption of
elements are energized) that the supply voltage is within
energyfor10minaftertheunitisturnedon(orallburnershave
62.5%oftheoperatingvoltagespecifiedbythemanufacturer.
ignited). If the preheat time is less than 10 min (that is, the
Record the test voltage for each test.
burners or elements have commenced cycling in that time),
NOTE 2—It is the intent of the test procedure herein to evaluate the
monitor the energy consumption and time after the unit is
performance of a griddle at its rated gas pressure or electric voltage. If an
turned on until the first burner or element cycles off.
electric griddle is rated dual voltage (that is, designed to operate at either
10.2.2 Confirmthatthemeasuredinputrateorpower(Btu/h
208 or 240 V with no change in components), the voltage selected by the
for a gas griddle and kW for an electric griddle) is within 5%
manufacturer or tester, or both, shall be reported. If a griddle is designed
tooperateattwovoltageswithoutachangeintheresistanceoftheheating of the rated nameplate input or power. Testing shall be
elements, the performance of the griddle (for example, the preheat time)
terminated and the manufacturer contacted if the difference is
may differ at the two voltages.
greater than 5%. The manufacturer may make appropriate
9.5 Make the griddle ready for use in accordance with the
changes or adjustments to the griddle or choose to supply an
manufacturer’s instructions. Temper the griddle cooking sur-
alternative griddle for testing. It is the intent of the test
face by following the procedures specified by the manufac-
procedurehereintoevaluatetheperformanceofagriddleatits
turer. If not specified by the manufacturer, follow the proce-
rated energy input rate.
dures described in 9.5.1.
10.3 Temperature Uniformity and Thermostat Accuracy:
9.5.1 Heatthegriddlesurfaceto375°F(191°C)asindicated
10.3.1 Tack-weld K-type thermocouples to the griddle
bythethermostatsettings.Coattheentirecookingsurfacewith
cooking surface at the center of each linear foot, starting 6 in.
a salt-free cooking oil. Wipe off the oil residue after 5 min of
fromtheleftedgeandfinishingwithathermocouple6in.from
heating. The griddle surface is now conditioned for testing.
therightedge.Placeatleastonethermocoupleforevery12in.
(30 cm) of griddle length. For a 24 by 36-in. griddle, the
10. Procedure
locations are at 6, 18, and 30 in. (15, 46, and 76 cm) from the
sides, centered front to back (Fig. 1).
10.1 General:
10.1.1 For gas griddles, record the following for each test
run:
(1)Higher heating value,
(2)Standard gas pressure and temperature used to correct
measured gas volume to standard conditions,
(3)Measured gas temperature,
(4)Measured gas pressure,
(5)Barometric pressure,
(6)Ambient temperature, and
(7)Energyinputrateduringorimmediatelypriortotesting
while the burners are energized.
NOTE3—Usingacalorimeterorgaschromatographinaccordancewith
accepted laboratory procedures is the preferred method for determining
the higher heating value of gas supplied to the griddle under test. It is
recommended that all testing be performed with gas having a higher
3 3
heating value of 1000 to 1075 Btu/ft (37 300 to 40 100 kJ/m ).
10.1.2 For gas griddles, add electric energy consumption to
gas energy for all tests, with the exception of the energy input
rate test (10.2).
10.1.3 For electric griddles, record the following for each
test run:
(1)Voltage while elements are energized,
FIG. 1 Sample of Thermocouple Welding fora3by2-ft (0.9 by
(2)Ambient temperature, and 0.6-m) Griddle
F1275 − 14 (2020)
NOTE 4—Research at Pacific Gas and Electric Co. (PG&E) indicates
10.4 Preheat Energy and Time:
that thermocouples may be optimized for surface temperature measure-
10.4.1 Tack-weld the thermocouples to the cooking surface
ment by flattening the thermocouple ends with locking pliers and
directly above the thermostat sensing points as in 10.3.1.
tack-welding them to the bottom surface with a strain gauge welder at the
mediumsetting.Eachendofthethermocoupleisweldedseparatelytothe 10.4.2 Record the cooking surface temperature and ambient
1 1
bottom surface ⁄8 6 ⁄16 in. (3.2 6 1.6 mm) apart from the other (Fig. 1).
kitchentemperatureatthestartofthetest.Thegriddlecooking
surfacetemperatureshallbe75 65°F(24 62.8°C)atthestart
10.3.2 Preheat all sections of the griddle to a calibrated
of the test.
temperatureof375°F(191°C)andstabilizefor60minafterthe
burners or elements commence cycling at the thermostat set 10.4.3 Turn the griddle on with the temperature controls set
toattainasurfacetemperatureof375°F(191°C),asdetermined
point.
10.3.3 Monitor the surface temperature over several com- in 10.3. Begin monitoring time and energy consumption
immediately after the unit is turned on. For a gas griddle, the
plete cycles of the elements or burners, where applicable.
Determine the average temperature for each thermostat loca- preheat time shall include any delay between the time the unit
is turned on and the burners actually ignite.
tion.
NOTE 5—Griddles equipped with modulating thermostat controls may NOTE 7—The preheat test should be conducted prior to griddle
not exhibit cycling clearly. Monitor the thermostat bulb temperatures for
operation on the day of the test.
a minimum of1hin this case.
10.4.4 Record the surface temperature at the monitored
10.3.4 Where required (as indicated by the average
locations (10.4.1) at a minimum of 5-s intervals during the
temperature), adjust the griddle temperature controls to attain
entire preheat.
an actual average surface temperature of 375 6 5°F (191 6
10.4.5 Preheat is judged complete when the last of the
2.8°C). Repeat the step given in 10.3.3 to confirm that the
monitored temperatures reaches 350°F (177°C). Record the
temperature at each sensing location is 375 6 5°F (191 6
energy consumption and time to preheat all sections of the
2.8°C).
griddle jointly.
10.3.5 To facilitate further testing, mark on the dial the
10.5 Idle Energy Rate:
exact position of the thermostat control(s) that corresponds to
10.5.1 Allowthecookingsurfacetemperaturetostabilizeat
an average surface temperature of 375°F (191°C).
375°F (191°C) for at least 60 min after the last thermostat has
10.3.6 Additional surface temperatures shall be measured
commenced cycling at the set point.
with no more than 5 in. (127 mm) between adjacent measure-
ment points. The additional points shall be no closer to the 10.5.2 Monitortheenergyconsumptionofthegriddlewhile
griddle edge than 1 in. (25 mm). it is operated under this idle condition for a minimum of 2 h
10.3.7 Record the maximum temperature difference on the after the hour stabilization.
griddlesurface.Themaximumdifferenceisthehighestaverage
10.6 Pilot Energy Rate (Gas Models with Standing Pilots):
temperatureminusthelowestaveragetemperatureatanypoint
10.6.1 Where applicable, set the gas valve controlling the
on the cooking surface not closer than 1 in. (25 mm) from the
gas supply to the appliance at the “pilot” position. Otherwise,
griddle edge.
set the griddle temperature controls to the “off” position.
NOTE 6—The additional measurement points on the 2 by 3-ft (0.6 by
10.6.2 Lightandadjustthepilotsaccordingtothemanufac-
0.9-m) griddle surface can be arranged most effectively ina6by8 grid.
turer’s instructions.
This48-pointgridisspacedevenlyacrossthesurfaceandprovidesagood
10.6.3 Record the gas reading after a minimum of8hof
representation of the surface temperatures. A sample placement of the
measurement points is shown in Fig. 2. pilot operation.
FIG. 2 Sample Placement of Thermocouples ona3by2-ft (0.6 by 0.9-m) Griddle
F1275 − 14 (2020)
10.7 Cooking Energy Effıciency and Production Capacity
(Hamburger Patties):
10.7.1 Runthecookingenergyefficiencytestaminimumof
three times for each loading scenario.Additional test runs may
be necessary to obtain the required precision for the reported
test results (Annex A1).
FIG. 4 Cutaway of Packaged Hamburger Patties
10.7.2 Randomly select a minimum of six hamburger
patties, each for fat and moisture content determination.
Determine the fat content using a calibrated fat analyzer or
griddle, the locations are at 6, 18, and 30 in. (15, 46, and 76
other recognized laboratory procedures. Use the procedure in
cm) from the sides, centered front to back (Fig. 1).
Annex A2 to measure the moisture content of the randomly
10.7.7 Preheatthecookingsurfaceto375°F(191°C).Allow
selected patties.
the cooking surface to stabilize at the set temperature for 1 h.
10.7.3 Weighthenecessarypattiesforeachloadandprepare
10.7.8 Load the patties sequentially on the griddle cooking
them for the test by loading them onto half-size 18 by 13 by
surface over a maximum 10-s time period for each linear foot
1-in. (46 by 33 by 2.5-cm) sheet pans (Fig. 3). Package 24
of cooking surface (for example, 30 s for a 36-in. (76-cm)
patties per sheet (6 patties per level by 4 levels), separating
griddle and maximum 40 s for a 48-in. (122-cm) griddle).
eachlevelbyadouble-sidedsheetofwaxedfreezerpaper(Fig.
10.7.9 Cook the patties for 3.5 min on the first side, starting
4).Recordthetotalweightofthebeefpattiespreparedforeach
fromthetimethefirsthamburgerpattyisplacedonthecooking
load as the initial weight. To facilitate verification that the
surface. Do not sear or press the patties during cooking.
patties are at the required temperature for the beginning of the
10.7.10 Turn the patties in the same order that they were
test, implant a thermocouple horizontally into at least one
loaded over a maximum 10-s time period for each linear foot
hamburger patty on a sheet pan. Cover the entire package with
of cooking surface. Cook for an additional 2.5 min (including
a commercial-grade plastic wrap. Place the sheet pans in a
the time to flip hamburger patties). Do not sear or press the
freezer near the griddle test area until the temperature of the
patties during cooking.
patties has stabilized at the freezer temperature.
10.7.4 Monitor the temperature of the frozen patty with the
NOTE 8—Because mechanical searing varies from operator to operator,
thermocouple. Its internal temperature must reach 0 6 5°F
it is a difficult variable to specify and apply consistently. It has therefore
(−17.8 6 2.8°C) before the hamburger patties can be removed beeneliminatedfromthetestprocedure.Itisrecognizedthatthisapproach
may establish cooking times that are in excess of the time that might be
fromthefreezerandloadedontothegriddlesurface.Adjustthe
required using the same griddle in an actual food service operation.
freezer temperature to achieve this required internal tempera-
However, the objective is to determine cooking times and associated
ture (the typical freezer setting is−5°F (−21°C)) if necessary.
cooking energy efficiency values based on a procedure that decreases the
10.7.5 Prepare a minimum number of loads for three test
bias from one laboratory to another. Cooking times determined for
single-source (bottom) griddles using this procedure shall not be com-
runs, using the number of patties required for the loading
pared to cooking times for double-source (two-sided) griddles, as the
scenario. Count on 7 to 10 loads per test run. Determine the
“top”sideinherentlycombinesthesearing(pressing)andheatingprocess.
number of patties for each loading scenario as follows:
10.7.11 Remove the patties in the order placed on the unit
10.7.5.1 Heavy Loads—A heavy load shall consist of one
over a maximum 10-s time period for each linear foot of
horizontal row of hamburger patties for every 5 in. (127 mm)
cooking surface.
of measured cooking surface depth. Each horizontal row shall
10.7.12 Hamburger patties shall be cooked to an internal
consist of two patties per nominal 12 in. (305 mm) of griddle
temperature of 163°F (73°C) to confirm a medium-done
width.Forexample,a3-ft(915-mm)griddlewitha24-in.deep
condition. This can be accomplished by cooking the patties to
cooking surface will require 24 patties per load, while a 3-ft
a 35% weight loss.
(915-mm) griddle with a 30-in. deep cooking surface will
require 36 patties per load for the heavy load tests.
NOTE 9—Research conducted by PG&E has determined that the final
10.7.5.2 Light Load—A light load shall consist of four
internaltemperatureofcookedhamburgerpattiesmaybeapproximatedby
thepercentweightlossincurredduringcooking.Thetwoareconnectedby
patties positioned in the center of the cooking surface.
a linear relationship (Fig. 5), as long as the hamburger patties are within
10.7.6 Tack-weld K-type thermocouples to the griddle
the specifications described in 7.1.
cooking surface at the center of each linear foot, starting 6
10.7.13 Spread the patties on a drip rack using tongs. Turn
inches from the left edge and finishing with a thermocouple 6
the patties over after 1 min. Transfer the patties to a separate
inchesfromtherightedge.Placeatleastonethermocouplefor
pan for weighing after an additional minute. Calculate the
every 12 in. (30 cm) of griddle length. For a 24 by 36-in.
weight loss using the final patty weight and the initial weight
determined in 10.7.2. The percent weight loss shall be 35 6
2%.
10.7.14 If the percent weight loss is not 35 6 2%, repeat
10.7.8 – 10.7.13, adjusting the total cooking time to attain the
35 6 2% weight loss. Adjust the cooking time to attain even
cooking on both sides of the patty (approximately 60% of the
totalcookingtimeonthefirstside).Ensurethatthegriddlehas
FIG. 3 Sample of Hamburger Patty Packaging recovered to 350°F (177°C) prior to reloading (all monitored
F1275 − 14 (2020)
FIG. 5 Relationship Between the Bulk Internal Temperature and the Weight Loss of Cooked Hamburger Patties
points are at least 350°F (177°C)). Scrape the cooking surface 10.7.20 Determine the moisture content of the cooked
during this recovery period as required and as time permits. patties in accordance with the procedure in Annex A2, and
calculatethemoisturelossbasedontheinitialmoisturecontent
NOTE10—ResearchatPG&Eindicatesthatagriddle’scookingsurface
of the patties (10.7.2). Use this value in the cooking energy
has recovered sufficiently to cook another load when the surface tempera-
efficiency calculation (11.9).
ture recovers to within 25°F (14°C) of the set temperature (that is, 350°F
(177°C) when the thermostats are set to maintain 375°F (191°C)).
10.7.21 Perform Runs 2 and 3 by repeating 10.7.15 –
10.7.20. Follow the procedure in Annex A1 to determine
10.7.15 Cook a load of patties (10.7.8 – 10.7.13), using the
whether more than three test runs is required.
cooking time determined to produce medium-done patties.
10.7.22 Repeat 10.7.2 – 10.7.21 for each loading scenario
Afterremovingthepatties,allowaminimumof10sperlinear
(see Fig. 6 and Fig. 7).
foot of cooking surface to scrape the cooking surface and
prepare for reloading. Reload the griddle when all monitored
11. Calculation and Report
points have recovered to at least 350°F (177°C).
11.1 Test Griddle:
10.7.16 Removeeachpattyloadseparatelyfromthefreezer,
11.1.1 Summarizethephysicalandoperatingcharacteristics
based on the previously determined elapsed time that is
of the griddle. Describe other design or operating characteris-
requiredforthepattiestowarmtothespecified0 65°F(−17.8
tics that may facilitate interpretation of the test results if
6 2.8°C) loading temperature. Do not hand-hold the patties
needed.
until loading takes place.
10.7.17 Run as many stabilization loads as necessary to
11.2 Apparatus and Procedure:
stabilizethegriddleresponse(thatis,tomaintainthe35 62%
11.2.1 Confirm that the testing apparatus conforms to all of
weight loss). Run an additional six loads after the griddle has
the specifications stated in Section 6. Describe any deviations
stabilized. Monitor the energy consumption and total test time
from those specifications.
for the final six loads. Record the percent weight loss for each
11.2.2 For electric griddles, report the voltage for each test.
load.Ensurethattheaverageweightlossforthesix-loadtestis
11.2.3 For gas griddles, report the higher heating value of
35 62%.
the gas supplied to the griddle during each test.
NOTE11—Thetestisinvalidandmustberepeatediftheaverageweight
11.3 Gas Energy Calculations:
loss for the six-load test is not 35 62%.
10.7.18 Allow the cooking surface to recover to the mini-
mum 350°F (177°C) after the last load before terminating the
test. Do not terminate the test (and energy monitoring) after
removing the last patty from the last load.
NOTE 12—The energy required to bring the griddle back up to
temperature after removing the last load is considered part of the energy
required by the cooking process.
10.7.19 Reserve six cooked patties (one from each load) to
determine the moisture content. Place the patties in a freezer
inside self-sealing plastic bags unless the moisture content test
FIG. 6 Patty Positions for Heavy-Load Tests ona3by2-ft (0.6
is conducted immediately. by 0.9-m) Griddle Surface
F1275 − 14 (2020)
where:
q = measuredpeakenergyinputrate,Btu/h(kJ/h)orkW,
input
E = energy consumed during the period of peak energy
input, Btu (kJ) or kWh, and
t = period of peak energy input, min.
11.5 Temperature Uniformity and Thermostat Accuracy:
11.5.1 Record and report discrepancies greater than 5°F
FIG. 7 Sample Placement of Hamburger Patties for Light-Load
(2.8°C) between the temperature indicated on the control and
Testsona3by2-ft (0.6 by 0.9-m) GriddleSurface
the measured average griddle temperature of 375°F (191°C)
for each thermostat.
11.3.1 Forgasgriddles,addtheelectricenergyconsumption
11.5.2 Report the average temperature at each additional
to the gas energy for all tests, with the exception of the energy
temperature measurement location on a plan drawing of the
input rate test (10.2).
griddle cooking surface. The maximum deviation between the
11.3.2 For all gas measurements, calculate the energy con-
average temperature at any measurement location on the
sumed based on
cookingsurfacenotcloserthan1in.(25mm)fromtheedgeof
E 5 V 3HV (1)
gas the cooking surface shall be noted and reported.
where:
11.6 Preheat Energy and Time:
E = energy consumed by the griddle, 11.6.1 Report the preheat energy consumption (Btu (kJ) or
gas
HV = higher heating value,
kWh) and preheat time (min).
= energy content of gas measured at standard
11.6.2 Calculateandreporttheaveragepreheatrate(°F/min
3 3
conditions, Btu/ft (kJ/m ), and
(°C/min)) based on the preheat period.
V = actual volume of gas corrected for temperature and
11.6.3 Generateagraphshowingsurfacetemperatureversus
3 3
pressure at standard conditions, ft (m ),
time for the preheat period.
= V × T × P
meas cf cf
11.7 Idle Energy Rate:
where:
11.7.1 Calculateandreporttheidleenergyrate(Btu/h(kJ/h)
3 3
V = measured volume of gas, ft (m ),
meas or kW) based on
T = temperature correction factor,
cf
E 360
q 5 (3)
idle
t
absolutestandardgastemperature °R °K
~ !
=
,
absoluteactual gastemperature °R ~°K!
where:
q = idle energy rate, Btu/h (kJ/h) or kW,
idle
absolutestandardgas temperature °R °K
~ !
=
, and E = energy consumed during the test period, Btu (kJ) or
@gastemp °F °C 1459.67 273 # °R °K
~ ! ~ ! ~ !
kWh, and
t = test period, min.
P = pressure correction factor,
cf
11.8 Pilot Energy Rate:
absoluteactualgas pressurepsia ~kPa!
=
11.8.1 Calculate and report the pilot energy rate (Btu/h
,
absolutestandardpressure psia kPa
~ !
(kJ/h)) based on
E 360
= gasgagepressurepsig ~kPa!
q 5 (4)
pilot
t
1barometric pressurepsia kPa
~ !
absolutestandardpressure psia ~kPa!
where:
q = pilot energy rate, Btu/h (kJ/h),
pilot
NOTE 13—The absolute standard gas temperature and pressure used in
E = energyconsumedduringthetestperiod,Btu(kJ),and
thiscalculationshouldbethesamevaluesusedfordeterminingthehigher
heating value. Standard conditions using Practice D3588 are 14.696 psia
t = test period, min.
(101.33 kPa) and 60°F (519.67°R (288.71°K)).
11.9 Cooking Energy Effıciency and Cooking Energy Rate:
11.4 Energy Input Rate:
11.4.1 Report the manufacturer’s nameplate energy input
NOTE 14—The following sections describe the calculation process for
rate in Btu/h (kJ/h) for a gas griddle and kW for an electric
cooking energy efficiency and production capacity.The average values of
griddle.
these parameters, along with the average cook times, energy consumption
per pound of food cooked, and energy rate, are calculated based on a
11.4.2 For gas or electric griddles, calculate and report the
minimum of three test runs and then reported as described in A1.1.
measured energy input rate (Btu/h (kJ/h) or kW) based on the
energy consumed by the griddle during the period of peak 11.9.1 Calculate and report the cooking energy efficiency
energy input according to the following relationship: for heavy- and light-load cooking tests based on
E 360 E
food
q 5 (2) η 5 3100 (5)
input cook
t E
appliance
F1275 − 14 (2020)
where: where:
η = cooking energy efficiency,%,and W = weight loss of water during cooking, lb (kg),
cook loss
E = energy into food, Btu (kJ), = M × W × M × W
food i i f f
= E + E + E
sens thaw evap
where:
where:
M = initial moisture content (by weight) of the raw ham-
i
E = quantity of heat added to the hamburger patties,
burger patties, %,
sens
which causes their temperature to increase from the W = initial weight of the raw hamburger patties, lb (kg),
i
M = final moisture content (by weight) of the cooked
starting temperature to the average bulk temperature
f
of a medium-done patty, Btu (kJ), hamburger patties, %,
W = final weight of the cooked hamburger patties, lb (kg),
=(W)×(C)×(T − T)
f
i p f i
where:
H = heat of vaporization, Btu/lb (kJ/kg),
v
= 970 Btu/lb (2256 kJ/kg) at 212°F (100°C), and
W = initial weight of hamburger patties, lb (kg), and
i
E = energy into the griddle, Btu (kJ).
C = specificheatofhamburgerpatty,Btu/lb,°F(kJ/kg,°C),
griddle
p
11.9.2 Report the measured percentage fat and moisture
= 0.72 (0.93).
content of the raw hamburger patties and the measured
NOTE 15—For this analysis, the specific heat, C , of a hamburger patty
p
percentage moisture content of the cooked hamburger patties.
is considered to be the weighted average of the specific heat of its
11.9.3 Calculate and report the cooking energy rate for
components (for example, water, fat, and nonfat protein). Research
conducted by PG&E has determined that the weighted average of the
heavy- and light-load cooking tests based on
specific heat for frozen hamburger patties cooked in accordance with this
E 360
test method was approximately 0.72 Btu/lb, °F (0.93 kJ/kg, °C).
q 5 (6)
cook
t
T = final internal temperature of the cooked hamburger patties, °F,
f
where:
= 2.595× W +71.98.
tl
q = cooking energy rate, Btu/h (kJ/h) or kW,
NOTE 16—Research conducted by PG&E has determined that the final
cook
internal temperature of cooked hamburger patties and the percent weight
E = energy consumed during cooking test, Btu (kJ) or
loss are connected by the above relationship as long as the hamburger
kWh, and
patties are within the specifications described in 7.1. Weight loss is
t = cooking test period, min.
expressed as a percentage, and the internal temperature is in °F.
Report a gas cooking energy rate and an electric cooking
where:
energy rate separately for gas griddles.
W = average percent weight loss for the six-load run, %,
tl
11.9.4 Calculate and report the energy consumption per
pound of food cooked for heavy- and light-load cooking tests
T = initial patty temperature, °F (°C), and
i
based on
E = latent heat (of fusion) added to the hamburger
thaw
patties, which causes the moisture (in the form of
E
q 5 (7)
perpound
ice) contained in the patties to melt when the
W
temperature of the patties reaches 32°F (0°C) (the
where:
additional heat required to melt the ice is not
q = energy per pound, Btu/lb (kJ/kg) or kWh/lb
reflected by a change in the temperature of the per pound
(kWh/kg),
patties), Btu (kJ),
E = energy consumed during cooking test, Btu (kJ)
= W × H
iw f
or kWh, and
where:
W = total initial weight of the frozen hamburger
patties, lb (kg).
W = initial weight of water in the patty, lb (kg),
iw
H = heat of fusion, Btu/lb (kJ/kg),
f
11.9.5 Calculate the production capacity (lb/h (kg/h)) based
= 144 Btu/lb (336 kJ/kg) at 32°F (0°C), and
on
E = latent heat (of vaporization) added to the hamburger
evap
patties,whichcausessomeofthemoisturecontained
W 360
PC 5 (8)
in the patties to evaporate; similar to the heat of
t
fusion, the heat of vaporization cannot be perceived
where:
by a change in temperature and must be calculated
PC = production capacity of the griddle, lb/h (kg/h),
afterdeterminingtheamountofmoisturelostfroma
W = total weight of food cooked during the heavy-load
medium-done patty,
cooking test, lb (kg), and
= W × H
loss v
t = total time of heavy-load cooking test, min.
11.9.6 Calculate the production rate (lb/h (kg/h)) for the
light-load tests using the relationship from 11.9.5, where W
Development and Application of a Uniform Testing Procedure for Griddles,
=the total weight of food cooked during the test run, and t
R&D Report 008.1-89.2, Pacific Gas and Electric Co., San Ramon, CA, March
1989. =the total time of the test run.
F1275 − 14 (2020)
11.9.7 Determine the average surface temperature recovery 12.1.2 Reproducibility (Multiple Laboratories)—With the
time for the heavy- and light-load tests. Also report the cook exception of temperature uniformity, the interlaboratory preci-
time for the heavy- and light-load tests.
sion of the procedure in these test methods for measuring each
reported parameter is being determined.The reproducibility of
12. Precision and Bias
the temperature uniformity test cannot be determined because
12.1 Precision:
of the descriptive nature of the test result.
12.1.1 Repeatability (Within Laboratory, Same Operator
12.2 Bias—No statement can be made concerning the bias
and Equipment):
of the procedures in this test method because there are no
12.1.1.1 For the cooking energy efficiency and production
accepted reference values for the parameters reported.
rate results, the percent uncertainty in each result has been
specified to be no greater than 610% based on at least three
13. Keywords
test runs.
12.1.1.2 With the exception of temperature uniformity, the
13.1 efficiency; energy; griddle; performance; production
repeatability of each remaining reported parameter is being
capacity; throughput
determined. The repeatability of the temperature uniformity
test cannot be determined because of the descriptive nature of
the test result.
ANNEXES
(Mandatory Information)
A1. PROCEDURE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST RESULTS
TABLE A1.1 Uncertainty Factors
NOTE A1.1—This procedure is based on the ASHRAE method for
determining the confidence interval for the average of several test results
Test Results, n Uncertainty Factor, C
n
(ASHRAE Guideline 2-1986 (RA90)). It should be applied only to test
3 2.48
resultsthathavebeenobtainedwithinthetolerancesprescribedinthistest
4 1.59
method (for example, thermocouples calibrated and the appliance operat-
5 1.24
ing within 5% of rated inp
...