ASTM F1991-99(2021)

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: F1991 − 99 (Reapproved 2021) An American National Standard
Standard Test Method for
Performance of Chinese (Wok) Ranges
This standard is issued under the fixed designation F1991; 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 ANSI Standard:
ANSI Z83.11American National Standard for Gas Food
1.1 This test method evaluates the energy consumption and
Service Equipment
performance of Chinese ranges. The food service operator can
2.3 ASHRAE Standard:
usethisevaluationtoselectaChineserangeandunderstandits
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
energy performance.
of Experimental Data
1.2 This test method is applicable to nonthermostatically-
3. Terminology
controlled, gas and electric Chinese ranges, including both
discreet burners, elements, and induction units.
3.1 Definitions:
3.1.1 Chinese range, n—an appliance that cooks food by a
1.3 The Chinese range can be evaluated with respect to the
following (where applicable): direct or indirect heat transfer, which is powered by a single
heat source comprised of either a gas burner or an electrical
1.3.1 Energy input rate (10.2),
1.3.2 Pilot energy rate, if applicable (10.3), and element or induction technology that is independently con-
trolled. Used in conjunction with woks.
1.3.3 Heatup energy efficiency and production capacity
(10.5).
3.1.2 energyinputrate,n—peakrateatwhichChineserange
consumes energy (Btu/h or kW).
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
as standard.
3.1.3 heatup energy, n—energy consumed by the Chinese
ranges as it is used to raise the temperature of water in a wok
1.5 This standard does not purport to address all of the
from 70 6 2°F to 200 6 2°F under full input rate.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
3.1.4 heatup energy effıciency, n—quantity of energy im-
priate safety, health, and environmental practices and deter-
parted to the water, expressed as a percentage of energy
mine the applicability of regulatory limitations prior to use.
consumed by the Chinese range during the heatup event.
1.6 This international standard was developed in accor-
3.1.5 heatup energy rate, n—average rate of energy con-
dance with internationally recognized principles on standard-
sumption (Btu/h or kW) during the heatup energy efficiency
ization established in the Decision on Principles for the
tests.
Development of International Standards, Guides and Recom-
3.1.6 heatup time, n—time required to raise the temperature
mendations issued by the World Trade Organization Technical
of the water from 70 6 2°F to 200 6 2°F during a heatup
Barriers to Trade (TBT) Committee.
energy efficiency test.
3.1.7 pilot energy rate, n—average rate of energy consump-
2. Referenced Documents
tion (Btu/h) by a Chinese range’s continuous pilot, if appli-
2.1 ASTM Standards:
cable.
D3588Practice for Calculating Heat Value, Compressibility
3.1.8 production capacity, n—maximumrate(lb/h)atwhich
Factor, and Relative Density of Gaseous Fuels
the Chinese range heats water in accordance with the heatup
energy-efficiency test.
3.1.9 testing capacity, n—the capacity (gal) at which the
This test method is under the jurisdiction of ASTM Committee F26 on Food
wok is operated during the heatup test, which is at the water
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
level mark.
Current edition approved Dec. 1, 2021. Published December 2021. Originally
approved in 1999. Last previous edition approved in 2016 as F1991–99(2016).
DOI: 10.1520/F1991-99R21. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036.
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Available from American Society of Heating, Refrigerating, and Air-
Standards volume information, refer to the standard’s Document Summary page on Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
the ASTM website. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1991 − 99 (2021)
3.1.10 uncertainty, n—measure of systematic and precision past both sides of the cooking appliance and shall not incor-
errors in specified instrumentation or measure of repeatability poratesidecurtainsorpartitions.Makeupairshallbedelivered
of a reported test result. through face registers or from the space, or both.
3.1.11 water level mark, n—a level of water, which is even
6.4 Data Acquisition System, for measuring energy and
(horizontal) with the top portion of the well or chamber, that
temperatures, capable of multiple channel displays updating at
cradles the wok. This will be used to determine the testing
least every 2 s.
capacity.
6.5 Gas Meter, for measuring the gas consumption of a
3.1.12 well/chamber, n—the ring which supports the wok
Chinese range, shall be a positive displacement type with a
over the heat source.
resolutionofatleast0.01ft andamaximumuncertaintyofno
greaterthan1%ofthemeasuredvalueforanydemandgreater
3.1.13 wok, n—a bowl shaped vessel used to contain the
than 2.2 ft /h. If the meter is used for measuring the gas
water that is being heated by the Chinese range.
consumed by the pilot lights, it shall have a resolution of at
least 0.01 ft and a maximum uncertainty no greater than 2%
4. Summary of Test Method
of the measured value.
4.1 The Chinese range is connected to the appropriate
6.6 Pressure Gage, for monitoring gas pressure. It shall
metered energy source, and energy input rate is determined for
havearangeofzeroto15in.H O,aresolutionof0.5in.H O,
each type of cooking well on the Chinese range and for the
2 2
and a maximum uncertainty of 1% of the measured value.
entire Chinese range (all cooking wells operating at the same
time) to confirm that the appliance is operating within 5% of
6.7 Stop Watch, with a 1-s resolution.
the nameplate energy input rate.The pilot energy consumption
6.8 Temperature Sensor, for measuring gas temperature in
also is determined when applicable to the Chinese range being
the range of 50 to 100°F with an uncertainty of 61°F.
tested.
6.9 Thermocouple(s), industry standard Type T or Type K
4.2 Energy consumption and time are monitored as each
thermocouple wire with a range of 50°F to 250°F and an
well of the Chinese range is used to heat the water in the wok
uncertainty of 61°F.
from 70 to 200°F (21 to 93°C) at the full-energy input rate.
Heatup energy efficiency and production capacity are calcu- 6.10 Watt-Hour Meter, for measuring the electrical energy
lated from this data. consumption of a Chinese range, shall have a resolution of at
least 10Wh and a maximum uncertainty no greater than 1.5%
5. Significance and Use of the measured value for any demand greater than 100W. For
any demand less than 100 W, the meter shall have a resolution
5.1 TheenergyinputrateisusedtoconfirmthattheChinese
of at least 10 Wh and a maximum uncertainty no greater than
range under test is operating at the manufacturer’s rated input.
10%.
This test also indicates any problems with the electric power
supply or gas service pressure.
7. Reagents and Materials
5.2 The pilot light, where applicable, energy rate can be
7.1 Water, having a maximum hardness of three grains per
used by the food service operator to estimate energy consump-
gallon. Distilled water may be used.
tion during noncooking periods.
7.2 Wok, due to the varying wok styles, shapes, and
5.3 Heatup energy efficiency is a precise indicator of Chi-
materials, the testing wok shall be the wok recommended by
neserangeenergyperformanceunderfull-loadconditions.This
the manufacturer for the Chinese range to be tested.
information enables the food service operator to consider
energy performance when selecting a Chinese range.
8. Sampling
5.4 Production capacity is used by food service operators to
8.1 Chinese Range—Select a representative production
choose a Chinese range that matches their food output require-
model for performance testing.
ments.
9. Preparation of Apparatus
6. Apparatus
9.1 Install the Chinese range according to the manufactur-
6.1 Analytical Balance Scale, for measuring water and wok
er’s instructions under a 4 ft deep canopy exhaust hood
weights with a resolution of 0.01 lb and an uncertainty of 0.01
mounted against a wall with the lower edge of the hood 6 ⁄2 ft
lb.
from the floor. Position the Chinese range so the front edge is
6.2 Barometer, for measuring absolute atmospheric
6 in. inside the front edge of the hood. The length of the
pressure, to be used for adjustment of measured gas volume to
exhaust hood and active filter area shall extend a minimum of
standardconditions,anditshallhavearesolutionof0.2in.Hg
6 in. beyond both sides of the Chinese range. In addition, both
and an uncertainty of 0.2 in. Hg.
sidesoftheChineserangeshallbe3ftfromanysidewall,side
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith partition, or other operating appliance. The exhaust hood
the lower edge of the hood 6 ⁄2 ft from the floor and with the ventilation rate shall be 300 cfm per linear foot of the hood
capacity to operate at nominal exhaust ventilation rate of 300 length. The associated heating or cooling system for the space
cfm per linear foot.This hood shall extend a minimum of 6 in. shall be capable of maintaining an ambient temperature of 75
F1991 − 99 (2021)
6 5°F within the testing environment while the exhaust 10.1.3.1 Voltage while elements are energized,
ventilation system is operating. 10.1.3.2 Ambient temperature, and
10.1.3.3 Energy input rate during or immediately prior to
9.2 Connect the Chinese range to a calibrated energy test
test run.
meter. For gas installations, install a pressure regulator down-
10.1.4 For each test run, confirm that the peak input rate is
stream from the meter to maintain a constant pressure of gas
within 65% of the rated nameplate input. If the difference is
for all tests. Install instrumentation to record both the pressure
greater than 5%, terminate testing and contact the manufac-
and temperature of the gas supplied to the Chinese range and
turer. The manufacturer may make appropriate changes or
the barometric pressure during each test so that the measured
adjustments to the Chinese range.
gas flow can be corrected to standard conditions. For electric
installations,avoltageregulatormayberequiredduringtestsif
10.2 Energy Input Rate:
the voltage supply is not within 62.5% of the manufacturer’s
10.2.1 For a gas Chinese range, operate one of the cooking
nameplate voltage.
unit’s wells with the control(s) in the full “on” position.Allow
the cooking unit to operate for 15 min.
9.3 For a gas Chinese range, adjust (during maximum
10.2.2 At the end of the 15-min stabilization period, begin
energy input) the gas supply pressure downstream from the
recording the energy consumption for the cooking unit for the
appliance’s pressure regulator to within 62.5% of the operat-
next 15 min.
ing manifold pressure specified by the manufacturer. Make
10.2.3 If an electrical unit cycles within the 15-min time
adjustments to the appliance following the manufacturer’s
periodrequiredforthetest,recordonlytheenergyusedduring
recommendations for optimizing combustion. Proper combus-
thenoncyclingperiodstartingfromtheinstantthatthecooking
tion may be verified by measuring air free CO in accordance
unit has been turned on.
with ANSI Z83.11.
10.2.4 For an electric Chinese range, operate one of the
9.4 For an electric Chinese range, confirm (while the
cookingunit’swellswiththecontrol(s)inthefull“on”position
elements are energized) that the supply voltage is within
and record the energy consumption of the cooking unit for the
62.5%oftheoperatingvoltagespecifiedbythemanufacturer.
next 15 min.
Record the test voltage for each test.
NOTE 4—When confirming the nameplate rated input for an induction
NOTE 1—It is the intent of the testing procedure herein to evaluate the
Chinese range, the wok must be in the well/chamber and filled with water
performance of a Chinese range at its rated gas pressure or electric
to a level which prevents the wok from boiling dry over the 15-min test
voltage.Ifanelectricunitisrateddualvoltage,thatis,designedtooperate
period.Allowing the wok to boil dry may cause damage to the induction
ateither208or240Vwithnochangeincomponents,thevoltageselected
unit, or the wok, or both.
by the manufacturer, or tester, or both, shall be reported. If a Chinese
range is designed to operate at two voltages without a change in the
10.2.5 Repeat the procedure in 10.2.1 through 10.2.4 for
resistance of the heating elements, the performance of the unit, for
each cooking well/chamber on the Chinese range and record
example, may differ at the two voltages.
theenergyconsumptionforthespecifiedtimeperiod,aswellas
the position of the cooking well/chamber, for example, left to
10. Procedure
right, or left front, left rear etc.
10.1 General:
10.2.6 Repeat the procedure in 10.2.1 through 10.2.4 oper-
NOTE 2—Prior to starting these test methods, a tester should read the ating all of the Chinese range cooking wells at the same time,
operating manual and fully understand the operation of the appliance.
recording the energy consumption of the entire Chinese range
for the specified time period.
10.1.1 For gas Chinese range, record the following for each
test run: 10.2.7 In accordance with 11.4, report the measured energy
input rate for separate cooking unit tested and for entire
10.1.1.1 Higher heating value,
Chinese range (all cooking units operating at the same time).
10.1.1.2 Standard gas pressure and temperature used to
correct measured gas volume to standard conditions, Report the nameplate rating for each separate cooking unit
tested and for the complete Chinese range when applicable.
10.1.1.3 Measured gas temperature,
10.1.1.4 Measured gas pressure,
NOTE 5—The nameplate rated input of a Chinese range is specified
10.1.1.5 Barometric pressure,
generally as the sum of the nameplate ratings of each of the individual
10.1.1.6 Ambient temperature, and
cookingunitslocatedontheChineserange.Forexample,aChineserange
with two 80000-Btu⁄h burners has a nameplate rating of 160000 Btu⁄h.
10.1.1.7 Energy input rate during or immediately prior to
Due to this fact, the measured input rate of the entire Chinese range top is
test.
sometimes different from the nameplate rating. The nameplate rating is
compared (see 10.2.6) against the measured rating for the entire Chinese
NOTE3—Usingacalorimeterorgaschromatographinaccordancewith
accepted laboratory procedures is the preferred method for determining range.Theremainderofthetestcontainedinthistestmethodconcentrates
on individual cooking units; therefore, it is important that the measured
the higher heating value of gas supplied to the Chinese range under test.
It is recommended that all testing be performed with natural gas having a input rates of the individual cooking units fall within the specified
variance from their nameplate rating.
higher heating value of 1000 to 1075 Btu/ft .
10.1.2 For a gas Chinese range, add any electric energy 10.2.8 Confirmthatthemeasuredinputrateorpower(Btu/h
consumption to gas energy for all tests, with the exception of for a gas Chinese range and kW for an electric Chinese range)
the energy input rate test (see 10.2). is within 5% of the rated nameplate input or power. It is the
10.1.3 For an electric Chinese range, record the following intent of the testing procedures herein to evaluate the perfor-
for each test run: mance of a Chinese range at its rated energy input rate. If the
F1991 − 99 (2021)
differenceisgreaterthan5%,terminatetestingandcontactthe 10.5.6 Set the cooking unit controls at 100 6 5% of the
manufacturer. The manufacturer may make appropriate full-energy input rate and allow the unit to operate for 30 min.
changes or adjustments to the Chinese range or supply another
NOTE 7—When performing test in succession(s), it is not necessary to
Chinese range for testing.
conduct the 30-min stabilization test provided the burners are not turned
off between test for more than 2 min; however, if the wok’s burners or
10.3 Pilot Energy Rate (Gas Models with Standing Pilots):
elements are turned off for more than two min between test, the 30-min
10.3.1 Where applicable, set the gas valve that controls gas
stabilization period must be reestablished.
supply to the appliance at the “pilot” position. Otherwise, set
10.5.7 At the end of the 30-min stabilization period, while
the Chinese range temperature controls to the “off” position.
the burners are still on a 100 6 5% of the full-energy input
10.3.2 Light and adjust pilots according to the manufactur-
rate, place the wok with the measured amount of water in the
er’s instructions.
well/chamber.
10.3.3 Record the gas reading after a minimum of8hof
10.5.8 Record the time and energy (including any electric
pilot operation.
energyusedbyagasChineserange)requiredtoraisethewater
10.3.4 Allow the pilots to operate for the remainder of the
temperature to 200°F.
tests listed in this procedure. Do not extinguish pilots until all
10.5.9 Between tests, cool the wok to 75 6 5°F before
testing is completed.
running the remaining tests.
10.4 Testing Capacity:
10.5.10 Repeat10.4.5through10.4.9fortheremainingtest.
10.4.1 Fill the wok with water to the water level mark for
10.5.11 Calculate the heatup energy efficiency and produc-
the energy efficiency test. The water level mark is determined
tion capacity for the cooking unit in accordance with 11.6 and
byfillingthewokwithwateruntilitislevelwiththetopofthe
11.6.2.
well/chamber (see Fig. 1). This will be the testing capacity.
10.5.12 Repeat 10.5.5 – 10.5.11 until each well/chamber
NOTE 6—The water level mark represents a real-world amount of a
burner or element has been tested.
testing medium, thereby reflecting traditional cooking styles and usage of
a Chinese range/wok.
11. Calculation and Report
10.4.2 Weighandrecordtheweightofthewaterinthewok.
11.1 Test Chinese Range:
This will be used for the heatup energy efficiency and produc-
11.1.1 Summarizethephysicalandoperatingcharacteristics
tion capacity test.
of the Chinese range. If needed, describe other design or
10.5 Heatup Energy Effıciency and Production Capacit
...