ASTM F1521-22

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F1521 − 12 (Reapproved 2018) F1521 − 22 An American National Standard
Standard Test Methods for
Performance of Range Tops
This standard is issued under the fixed designation F1521; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use
this evaluation to select a range top and understand its energy consumption.
1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.
1.3 The range top can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2), and
1.3.2 Pilot energy consumption (see 10.3).
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4), and
1.3.4 Cooking energy efficiency and production capacity (see 10.5).), and
1.3.5 Simmer energy consumption rate (optional, see 10.6).
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only and are not considered standard.
1.5 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, health, and environmental practices and determine the applicability of
regulatory limitations prior to use.
1.6 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.
2. Referenced Documents
2.1 ASTM Standards:
A36/A36M Specification for Carbon Structural Steel
These test methods are under the jurisdiction of ASTM Committee F26 on Food Service Equipment and are the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
Current edition approved Oct. 1, 2018Oct. 1, 2022. Published November 2018December 2022. Originally approved in 1994. Last previous edition approved in 20122018
as F1521 – 12.F1521 – 12 (2018). DOI: 10.1520/F1521-12R18.10.1520/F1521-22.
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 the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1521 − 22
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
2.2 ASHRAE Standard:
ASHRAE Guideline 2-1986 (RA90) Thermal and Related Properties of Food and Food Materials
3. Terminology
3.1 Definitions:
3.1.1 cooking container—a vessel used to hold the food product that is being heated by the cooking unit.
3.1.2 cooking energy—energy consumed by the cooking unit as it is used to raise the temperature of water in a cooking container
under full-input rate.
3.1.3 cooking energy effıciency—quantity of energy input to the water expressed as a percentage of the quantity of energy input
to the cooking unit during the full-input rate tests.
3.1.4 cooking unit—a heating device located on the range top that is powered by a single heat source comprised of either a gas
burner or an electrical element that is independently controlled.
3.1.5 energy input rate—rate (Btu/h) at which an appliance consumes energy.
3.1.6 heat-up temperature response—temperature rise on the surface of a steel plate during the test period in accordance with the
heat-up temperature-response test.
3.1.7 production capacity—maximum rate at which the cooking unit heats water in accordance with the cooking energy-efficiency
test.
3.1.8 production rate—rate at which the cooking unit heats water in accordance with the cooking energy-efficiency test.
3.1.9 range—range top—a device for cooking food by direct or indirect heat transfer from one or more cooking units to one or
more cooking containers.
3.1.10 temperature uniformity—simmer—the comparison of individual temperatures measured on the surface of a steel plate at the
end of the test period in accordance with the heat-up temperature-response test.maintaining liquid in a cooking container at a high
steady-state temperature.
3.1.11 uncertainty—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a
reported test result.
4. Summary of Test Methods
4.1 The range top to be tested is connected to the appropriate metered energy source. The energy input rate is determined for each
type of cooking unit on the range top and for the entire range top (all cooking units operating at the same time) to confirm that
the range top is operating within 5.0 % of the nameplate energy input rate. The pilot energy consumption is also determined when
applicable to the range top being tested.
4.2 Thermocouples are attached to a circular steel plate which is then placed on the cooking unit to be tested. The heat-up
temperature response of the cooking unit at the minimum control setting and at the maximum control setting is determined as well
as the temperature uniformity at each control setting.Energy consumption and time are monitored as each different type of cooking
unit on the range top is used to heat water from 70°F to 200°F (21°C to 93°C) at the full-energy input rate. Heat-up energy
efficiency and production capacity are calculated from this data.
4.3 Energy consumption and time are monitored as each different type of cooking unit on the range top is used to heat water from
See ASHRAE Handbook of Fundamentals, Chapter 30, Table I, 1989, available from American Society of Heating, Refrigeration, and Air-Conditioning Engineers, 1791
Tullie Circle NE, Atlanta, GA 30329.
F1521 − 22
70 to 200°F (21 to 93°C) at the full-energy input rate. Cooking energy efficiency and production capacity are maintain water at
an average 200°F 6 3°F (93°C 6 1.7°C) for 30 min at a steady input rate. Simmer energy is calculated from this data.
5. Significance and Use
5.1 The energy input rate test is used to confirm that the range top under test is operating at the manufacturer’s rated input. This
test would also indicate any problems with the electric power supply or gas service pressure.
5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.
5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during
non-cooking periods.
5.4 The cookingheat-up energy efficiency is a direct measurement of range top efficiency at the full-energy input rate. rate and
simmer energy is a measurement of the range top efficiency while maintaining operational temperature. This data can be used by
food service operators in the selection of ranges, range tops, as well as for the management of a restaurant’srestaurant’s energy
demands.
NOTE 1—The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input
rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than
full-input).
5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a
measure of range top capacity. This helps the food service operator match a range top to particular food output requirements.
6. Apparatus
6.1 Analytical Balance Scale, for the determination of water and cooking container weight, with a resolution of 0.01 lb (5 g).
6.2 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured natural gas volume to standard
conditions. The barometer shall have a resolution of 0.2 in. Hg (670 Pa).
6.3 Cooking Container, 13-in. (330-mm) diameter, 20-qt (19-L), sauce pot with matching lid. The bottom of the pot shall be flat
to within 0.0625 in. (1.6 mm) over the diameter.
6.3.1 The recommended cooking container for all testing shall be a professional standard weight Wear Ever Model 4333 sauce
pot with a Wear Ever Model 4193 lid. If it is not possible to use the recommended cooking container for testing, then a cooking
container with a similar capacity may be substituted. The cooking container capacity should be no less than 12-qt and no more
than 24-qt. The cooking container may be aluminum or steel. The weight of the substituted cooking container and lid must be noted
and included in 11.7.1.
NOTE 2—The recommended aluminum sauce pot may not always be a suitable cooking container. For example, an electric induction range top requires
that the cooking container be magnetic, typically steel or stainless steel plated nickel. For this reason 6.3.1 is included for flexibility.
6.4 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wallmountedwall-mounted with the lower edge of the hood 6 ⁄2 ft (2.0 m) from
the floor and with the capacity to operate at a nominal exhaust ventilation rate of 300 ft /min/linear foot (230 L/s/linear metre) of
active hood length. This hood shall extend a minimum of 6 in. (150 mm) past both sides of the cooking appliance and shall not
incorporate side curtains or partitions.
6.5 Gas Meter, for measuring the gas consumption of a range, range top, shall be a positive displacement type with a resolution
3 3
of at least 0.010.1 ft (0.0003(0.003 m ) and a maximum error no greater than 1 % of the measured value for any demand greater
Available from Lincoln Foodservice Products, Inc., P.O. Box 1229, Fort Wayne, IN 46801.The sole source of supply of the apparatus known to the committee at this
time is The Vollrath Company, LLC., 1236 N. 18th Street, Sheboygan, WI 53081. If you are aware of alternative suppliers, please provide this information to ASTM
International Headquarters. Your comments will receive careful consideration at a meeting of the responsible technical committee, which you may attend.
F1521 − 22
3 3
than 2.2 ft /h (0.06 m /h). If the meter is used for measuring the gas consumed by the pilot lights, it shall have a resolution of at
3 3
least 0.010.1 ft (0.0003(0.003 m ) and have a maximum error no greater than 2 % of the measured value.
6.6 Pressure Gage, for monitoring natural gas pressure, with a range from 0 to 10 in. H O (0 to 2.5 kPa), a resolution of 0.5 in.
H O (125 Pa), and a maximum uncertainty of 1 % of the measured value.
6.7 Steel Plate, composed of structural-grade carbon steel in accordance with Specification A36/A36M, free of rust or corrosion,
12-in. (300-mm) diameter, and ⁄4 in. (6.4 mm) thick. The plate shall be flat to within 0.010 in. (3 mm) over the diameter.
6.8 Strain Gage Welder, capable of welding thermocouples to steel.
6.9 Thermocouple(s), fiberglass-insulated, 24-gage, Type K thermocouple wire, peened flat at the exposed ends and spot welded
to surfaces with a strain gage welder.
6.10 Thermocouple Probe(s), capable of immersion with a range from 50 to 200°F205°F (10 to 93°C)96°C) and accuracy of 62°F
(61°C), preferably industry standard Type T or Type K thermocouples.
6.11 Temperature Sensor, for measuring natural gas temperature in the range top from 50 to 100°F (10 to 38°C), with a resolution
of 0.1°F (0.05°C) and an accuracy of 60.5°F (60.3°C).
6.12 Watt-Hour Meter, for measuring the electrical energy consumption of a range, range top, shall have a resolution of at least
110 Wh and a maximum error no greater than 1.5 % of the measured value for any demand greater than 100 W.
7. Reagents and Materials
7.1 Water, having a maximum hardness of three grains per gallon. Distilled water may be used.
8. Sampling and Test Units
8.1 Range—Range Top—A representative production model shall be selected for performance testing.
9. Preparation of Apparatus
9.1 Install the appliance in accordance with the manufacturer’s instructions under a 4-ft (1.2-m) deep canopy exhaust hood
mounted against a wall with the lower edge of the hood 6 ⁄2 ft (2.0 m) from the floor. Position the range top so that the front edge
is 6 in. (150 mm) inside the front edge of the hood. The length of the exhaust hood and active filter area shall extend a minimum
of 6 in. (150 mm) beyond both sides of the range. range top. In addition, both sides of the range top shall be 3 ft (1.1 m) from
any side wall, side partition, or other operating appliance. The exhaust ventilation rate shall be 300 ft /min/ linear foot (460
L/s/linear metre) of hood length. The associated heating or cooling system shall be capable of maintaining an ambient temperature
of 75 6 5°F (24 6 3°C) within the testing environment while the exhaust system is operating.
9.2 Connect the range top to a calibrated energy-test meter. For gas installations, a pressure regulator shall be installed downstream
from the meter to maintain a constant pressure of gas for all tests. Both the pressure and temperature of the gas supplied to a range,
range top, as well as the barometric pressure, shall be recorded during each test so that the measured gas flow can be corrected
to standard conditions. For electric installations, a voltage regulatory may be required during tests if the voltage is not within
62.5 % of the manufacturer’s nameplate voltage.
9.3 For a gas range, range top, adjust (while a cooking unit is operating) the gas pressure downstream from the appliance pressure
regulator to within 62.5 % of the operating manifold pressure specified by the manufacturer. Also make adjustments to the
appliance following the manufacturer’s recommendations for optimizing combustion.
Eaton The sole source of supply of the apparatus (Eaton Model W1200 Strain Gage Welder, available from Welder) known to the committee at this time is Eaton Corp.,
1728 Maplelawn Road, Troy, MI 48084, has been found satisfactory for this purpose. 48084. If you are aware of alternative suppliers, please provide this information to ASTM
International Headquarters. Your comments will receive careful consideration at a meeting of the responsible technical committee, which you may attend.
F1521 − 22
9.4 For an electric range, range top, confirm (while a cooking unit is operating) that the supply voltage is to within 62.5 % of
the operating voltage specified by the manufacturer. The test voltage shall be recorded for each test.
NOTE 3—If an electric range top is rated for dual voltage (for example, 208/240), the range top should be evaluated as two separate appliances in
accordance with these test methods.
10. Procedure
10.1 General:
NOTE 4—Prior to starting these test methods, the tester should read the operating manual and fully understand the operation of the appliance.
10.1.1 For gas ranges, range tops, obtain and record the following for each run of every test:
10.1.1.1 Higher heating value,
10.1.1.2 Standard gas pressure and temperature used to correct measured gas volume to standard conditions,
10.1.1.3 Measured gas temperature,
10.1.1.4 Measured gas pressure,
10.1.1.5 Barometric pressure, and
10.1.1.6 Energy input rate during or immediately prior to test.
NOTE 5—The preferred method for determining the heating value of gas supplied to the range top under test is by using a calorimeter or gas chromatograph
in accordance with accepted laboratory procedures. It is recommended that all testing be performed with gas with a heating value between 1000 and 1075
3 3
Btu/ft (37 300 to 40 000 kJ/m ).
10.1.2 For gas ranges, range tops, measure and add any electric energy consumption to gas energy for all tests, with the exception
of the energy input rate test (see 10.2).
10.1.3 For electric ranges, range tops, obtain and record the following for each run of every test:
10.1.3.1 Voltage while elements are energized.
10.1.3.2 Energy input rate during or immediately prior to test run.
10.2 Energy Input Rate:
10.2.1 For gas ranges, range tops, operate one of the cooking units with the temperature control in the full “on” position. Allow
the cooking unit to operate for 15 min.
10.2.2 At the end of the 15-min stabilization period, begin recording the energy consumption of the cooking unit for the next 15
min.
10.2.3 For electric ranges, range tops, operate one of the cooking units with the temperature control in the full “on” position, or
power control at its highest setting, and record the energy consumption of the cooking unit for the next 15 min. Any turbo or power
boil modes should be engaged. If an electric cooking unit begins to cycle, see Note 6.
NOTE 6—If an electric unit cycles within the 15-min time period required for the test, record only the energy used during the noncycling period starting
from the instant that the cooking unit was turned on. If more than one cooking unit is operating, stop recording the energy consumption when any unit
begins to cycle.
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10.2.4 Repeat the procedure in 10.2.1 – 10.2.3 for each unique cooking unit type on the range top and record the energy
consumption for the specified time period as well as the position of the cooking unit (for example, left front, left rear, center front,
or right rear).
10.2.5 Repeat the procedure in 10.2.1 – 10.2.3, operating all of the range top cooking units at the same time, and record the energy
consumption of the entire range top for the specified time period. If an electric cooking unit begins to cycle see Note 7.
10.2.6 In accordance with 11.4, report the measured energy input rate for each separateunique cooking unit type tested and for
the entire rangeappliance (all cooking units operating at the same time). Report the nameplate ratings for each separate cooking
unit tested and for the complete range top.
NOTE 7—The nameplate rated input of a range top is generally specified as the sum of the nameplate ratings of each of the individual cooking units located
on the range top. For example, a range top with four 20 000-Btu ⁄h burners has a nameplate rating of 80 000 Btu ⁄h. Due to this fact, the measured input
rate of the entire range top is sometimes different from the nameplate rating. Section 10.2.5 compares the nameplate rating against the measured rating
for the entire range top. The remainder of the tests contained in this test method concentrate on individual cooking units; therefore, it is important that
the measured input rates of the individual cooking units fall within the specified variance from their nameplate ratings.
10.2.7 Confirm that the measured input rate or power (British thermal units per hour for a gas range top and kilowatts for an
electric range top) for each cooking unit tested is within 65 % of the rated nameplate input or power for that cooking unit. If the
difference is greater than 65 %, terminate testing and contact the manufacture. The manufacturer may make appropriate changes
or adjustments to the individual cooking units or the entire range top or choose to supply an alternative range top for testing. It
is the intent of the testing procedures herein to evaluate the performance of a range top at rated gas pressure or electrical voltage.
10.3 Pilot Energy Consumption (Gas Models with Standing Pilots):
10.3.1 Where applicable, set the gas valve controlling the gas supply to the range top at the “pilot” position. Otherwise, set the
range top temperature controls to the “off” position.
10.3.2 Light and adjust pilots in accordance with the manufacturer’s instructions.
10.3.3 Record the gas reading after a minimum of 8 h of pilot operation.
10.3.4 Allow pilots to operate for the remainder of the tests listed in this procedure. Do not extinguish pilots until all testing is
complete.
10.4 Heat-Up Temperature Response and Temperature Uniformity at Minimum and Maximum Control Settings:
10.4.1 Using a strain gage welder, attach seventeen thermocouples to a 12-in. (300-mm) diameter, ⁄4-in. (6.4-mm) thick steel plate
as detailed in Fig. 1. Thermocouple locations shall be numbered, starting with 1in the center, 2 to 9 on the innermost circle of
thermocouples, and 10 to 17 on the outermost circle of thermocouples. For a hot top see Note 8.
FIG. 1 Thermocouple Placement
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NOTE 8—Use one steel plate for each full 1 by 1 ft (305 by 305 mm) of cooking surface on the hot top cooking unit. For example, both a 1 by 2-ft (305
by 610-mm) and a 1 ⁄2 by 2-ft (457 by 610-mm) cooking unit would require two plates; however, a 2 by 2-ft (610 by 610-mm) cooking surface would
require four plates. Alternately, a surface requiring more than one plate can be tested using only one plate by moving the plate to each of the required
positions and repeating the test for each position. Many hot tops are designed to have a temperature gradient from front to back; therefore, the temperature
data gathered from every plate position should be reported separately.
10.4.2 Place and center the plate, thermocoupled side up, on the first cooking unit to be tested. The cooking unit to be tested shall
be the one closest to front and left. Report the position of the tested cooking unit on a diagram of the range top (see Fig. 2). If
the cooking unit is an open gas burner, ensure that the plate is situated so that the thermocouple locations on the top of the plate
are over the open flame and not over the burner grates. Support the thermocouple wires so that their weight does not affect the
contact between any part of the plate and the cooking unit.
10.4.3 Verify that the plate is at 75 6 5°F (24 6 3°C). The cooking unit shall not have been operated for at least the preceding
1 h.
10.4.4 Operate the cooking unit at its minimum control setting or lowest level (that is, for gas cooking units operate the cooking
unit at the lowest sustainable flame level and for electric cooking units set the control at the lowest position at which the indicator
light turns on or at the lowest setting of the control knob) and immediately start recording the temperatures and the time,
simultaneously computing the average temperature of the plate (all of the thermocouples combined).
10.4.5 Allow the cooking unit to operate for 1 h. Record the energy consumption of the cooking unit.
NOTE 9—The length of the test is set at 1 h in order to be sure to include the temperature response for all types of ranges.
10.4.6 At the end of 1 h, note the average temperature of the plate (all of the thermocouples combined) and the temperature of
each individual point on the plate.
10.4.7 Turn the cooking unit off and allow it to sit and cool for at least 1 h. Remove the plate from the cooking unit and allow
it to cool to 75 6 5°F (24 6 3°C).
10.4.8 Replace the plate on the cooking unit. Set the cooking unit controls at the maximum control setting or full “on,” an
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