ASTM F1784-97(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: F1784 − 97 (Reapproved 2020) An American National Standard
Standard Test Method for
Performance of a Pasta Cooker
This standard is issued under the fixed designation F1784; 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 1.7 This international standard was developed in accor-
dance with internationally recognized principles on standard-
1.1 This test method covers the energy consumption and
ization established in the Decision on Principles for the
cooking performance of floor-model and countertop pasta
Development of International Standards, Guides and Recom-
cookers. The food service operator can use this evaluation to
mendations issued by the World Trade Organization Technical
select a pasta cooker and understand its energy consumption
Barriers to Trade (TBT) Committee.
and production capacity.
1.2 This test method is applicable to floor and countertop
2. Referenced Documents
model gas and electric units with 1000 to 4000-in. cooking
2.1 ASHRAE Documents:
capacity. Cooking capacity is a measurement of available
1989 ASHRAE Handbook of Fundamentals, Chapter 6,
cooking volume. The depth of the cooking capacity is mea-
Table 2—Thermodynamic, Chapter 6, Table
sured from the heating elements or heat transfer surface, or
2—Thermodynamic Properties of Water at Saturation
both, to the water fill line. The width is measured from the
ASHRAEGuideline2—1986 (RA90),EngineeringAnalysis
inside edge of the cooking vat across to the other inside edge
of Experimental Data, American Society of Heating,
ofthecookingvat.Thelengthismeasuredfromthefrontinside
Refrigeration, and Air Conditioning Engineers, Inc.
edge of the cooking vat to the rear inside edge of the cooking
2.2 AOAC Documents:
vat.
AOAC 984.25 Moisture (Loss of Mass on Drying) in Frozen
1.3 The pasta cooker can be evaluated with respect to the
French Fried Potatoes
following (where applicable):
AOAC 983.23 Fat in Foods: Chloroform-Methanol Extrac-
1.3.1 Energy input rate (11.2),
tion Method
1.3.2 Water-boil efficiency (11.3), 4
2.3 ANSI Standard:
1.3.3 Preheat energy consumption, time, and rate (11.4),
ANSI Z83.11 American National Standard for Gas Food
1.3.4 Idle/simmer (11.5),
Service Equipment
1.3.5 Pilot energy rate (11.6), and
1.3.6 Pasta cooking preparation (11.7).
3. Terminology
1.4 This test method is not intended to answer all perfor-
3.1 Definitions:
mancecriteriaintheevaluationandselectionofapastacooker.
3.1.1 auto-fill, n—a water height sensor devise that activates
a fresh water fill solenoid if the water level in the cooking
1.5 The values stated in inch-pound units are to be regarded
vessel drops below predetermined height.
as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only
3.1.2 overflow drain, n—a drain for eliminating the excess
and are not considered standard.
foam and starch created during the cooking process.
1.6 This standard does not purport to address all of the
3.1.3 pasta cooker, n—an appliance, including a cooking
safety concerns, if any, associated with its use. It is the
vessel, in which water is placed to such a depth that the
responsibility of the user of this standard to establish appro-
cooking food is essentially supported by displacement of the
priate safety, health, and environmental practices and deter-
water rather than by the bottom of the vessel. Heat is delivered
mine the applicability of regulatory limitations prior to use.
Available from American Society of Heating, Refrigerating, and Air-
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
This test method is under the jurisdiction of ASTM Committee F26 on Food 30329.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on OfficialMethodsofAnalysisoftheAssociationofOfficialAnalyticalChemists.
Productivity and Energy Protocol. Available from the Association of Official Analytical Chemists, 1111 N. 19th St.,
Current edition approved July 1, 2020. Published August 2020. Originally Arlington, VA 22209.
approved in 1997. Last previous edition approved in 2015 as F1784 – 97 (2015). Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
DOI: 10.1520/F1784-97R20. 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1784 − 97 (2020)
to the water by means of an immersed electric element or band a specified weight of water was boiled off, the water-boil
wrapped vessel (electric pasta cooker), or by heat transfer from efficiency is calculated.
gas burners through either the walls of the pasta cooker or
4.4 The water temperature in the cooking zone of the pasta
through tubes passing through the water (gas pasta cooker).
cooker is monitored at a location chosen to represent the
3.1.4 test method, n—a definitive procedure for the
average temperature of the water while the pasta cooker
identification, measurement, and evaluation of one or more
maintains a specified cooking temperature. The pasta cooker’s
qualities, characteristics, or properties of a material, product,
thermostat is calibrated to achieve the calculated simmer/idle
system, or service that produces a test result.
temperature at a location chosen to represent the average
temperature of the water while the pasta cooker is maintaining
3.2 Definitions of Terms Specific to This Standard:
the idle condition.
3.2.1 cold water bath, n—a container filled with 60 to 80°F
(15.6 to 26.7°C) water, that is used to cool the cooked pasta to
4.5 Preheat energy, time, and rate are determined while the
stop the cooking process. The water bath needs enough water
pasta cooker is operated with the thermostat(s) are set to
capacity to be able to completely cover the cooked pasta when
specified temperature. The idle/simmer/energy are determined
a pasta basket is submerged into the cold water bath.
while the pasta cooker operated with the thermostat(s) are set
tospecifiedidletemperature.Therateofpilotenergyconsump-
3.2.2 energyinputrate,n—peakrateatwhichapastacooker
tion also is determined when applicable to the pasta cooker
consumes energy (Btu/h or kW).
under test.
3.2.3 pilot energy rate, n—average rate of energy consump-
4.6 Energy consumption and time are monitored while the
tion (Btu/h (kJ/h)) by a pasta cooker’s continuous pilot, if
pasta cooker is used to cook three loads of dry, 0.072 6 0.004
applicable.
in. in diameter spaghetti pasta to a condition of 125 6 3%
3.2.4 production capacity, n—maximum rate (lb/h (kJ/h)) at
weight gain with the thermostat(s) set at a calibrated cooking
which a pasta cooker can bring the specified food product to a
temperature. Production capacity is based on the largest pasta
specified “cooked” condition.
load.
3.2.5 production rate, n—average rate (lb/h (kJ/h)) at which
a pasta cooker brings the specified food product to a specified
5. Significance and Use
“cooked” condition. This does not necessarily refer to maxi-
5.1 The energy input rate test is used to confirm that the
mum rate.
pasta cooker under test is operating in accordance with its
3.2.6 test, n—a set of three loads of pasta cooked in a
nameplate rating.
prescribed manner and sequential order.
5.2 Water-boilefficiencyisaquickindicatorofpastacooker
3.2.7 uncertainty, n—measure of systematic and precision
energy efficiency performance under boiling conditions. This
errors in specified instrumentation or measure of repeatability
information enables the food service operator to consider
of a reported test result.
energy efficiency performance when selecting a pasta cooker.
3.2.8 water-boil effıciency, n—quantity of energy (latent
5.3 The pasta cooker temperature calibration is used to
heat of vaporization) required to boil water from the pasta
ensure that the pasta cooker being tested is operating at the
cooker, expressed as a percentage of the quantity of energy
specifiedtemperature.Temperaturecalibrationalsocanbeused
input to the pasta cooker during the boil-off period.
to evaluate and calibrate the thermostat control dial(s).
3.2.9 working capacity—the calculated capacity of the
5.4 Preheat energy and time can be useful to food service
manufacturer’s cooking baskets as determined by a specified
operators to manage energy demands and to estimate the
method of calculation.
amount of time required for preheating a pasta cooker.
4. Summary of Test Method 5.5 Idle/simmer energy rate and pilot energy rate can be
used to estimate energy consumption during non-cooking
4.1 All of the pasta cooking tests shall be conducted with
periods.
the pasta cooker installed under a wall-mounted canopy
5.6 Production capacity is used by food service operators to
exhaust ventilation hood that shall operate at an airflow based
on 300 cfm/linear ft (460 L/s/linear m) of hood length. choose a pasta cooker that matches their particular food output
requirements.
Additionally, an energy supply meeting the manufacturer’s
specification shall be provided for the gas or electric pasta
cooker under test. 6. Apparatus
4.2 The pasta cooker under test is connected to the appro- 6.1 Analytical Balance Scale, for measuring weights up to
priate metered energy source. The measured energy input rate 10lb,witharesolutionof0.01lb(0.004kg)andanuncertainty
is determined and checked against the rated input before of 0.01 lb.
continuing with testing.
6.2 Barometer, for measuring absolute atmospheric
4.3 The pasta cooker is place on a platform scale and pressure, to be used for adjustment of measured gas volume to
operated with a known weight of water contained in the pasta standard conditions. Shall have a resolution of 0.2 in. Hg (670
cooker and the thermostat(s) set to the maximum setting.After Pa) and an uncertainty of 0.2 in. Hg.
F1784 − 97 (2020)
6.3 Canopy Exhaust Hook, 4 ft (1.2 m) in depth, wall- 6.11 Thermocouple Probe(s), industry standard Type T or
mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m) Type K thermocouples capable of immersion, with a range
from the floor and with the capacity to operate at a nominal net from 50 to 400°F and an uncertainty of 61°F (60.56°C).
exhaust ventilation rate of 300 cfm/linear ft (460 L/s/linear m)
6.12 Temperature Sensor, for measuring natural gas tem-
of active hood length. This hood shall extend a minimum of 6
perature in the range from 50 to 100°F with an uncertainty of
in. (152 mm) past both sides and the front of the cooking
61°F (60.56°C).
appliance and shall not incorporate side curtains or partitions.
6.13 Pasta Cooker Baskets, supplied by the manufacturer of
Makeup air shall be delivered through face registers or from
the pasta cooker under testing. A total of three baskets is
the space, or both.
required to test each pasta cooker in accordance with these
6.4 Convection Drying Oven,withtemperaturecontrolledat
procedures.
220 6 5°F (100 6 3°C), used to determine moisture content of
6.14 Watt-Hour Meter, for measuring the electrical energy
both the dry and cooked pasta.
consumption of a pasta cooker, shall have a resolution of at
6.5 Data Acquisition System, for measuring energy and
least 10 Wh and a maximum uncertainty no greater than 1.5 %
temperatures, capable of multiple temperature displays updat-
of the measured value for any demand greater than 100 W. For
ing at least every 2 s.
any demand less than 100 W, the meter shall have a resolution
6.6 Flowmeter, for measuring total water consumption of of at least 10 Wh and a maximum uncertainty no greater than
the appliance. Shall have a resolution of 0.01 gal and an 10 %.
uncertainty of 0.01 gal at a flow rate as low as 0.2 gpm.
7. Reagents and Materials
6.7 GasMeter,formeasuringthegasconsumptionofapasta
7.1 Water, having a maximum hardness of three grains per
cooker, shall be a positive displacement type with a resolution
gallon. Distilled water may be used.
3 3
of at least 0.01 ft (0.0003 m ) and a maximum uncertainty no
7.2 Deionized or Distilled Water, Shall be used for the
greater than 1 % of the measured value for any demand greater
3 3
water-boilefficiencytest,withaconductivityofnogreaterthan
than 2.2 ft (0.06 m )/h. If the meter is used for measuring the
100 mΩ.
gas consumed by the pilot lights, it shall have a resolution of at
least 0.01 ft and a maximum uncertainty no greater than 2 %
7.3 Pasta Noodles, will be a dry-type spaghetti shape. The
of the measured value.
spaghetti shall be manufactured from 100 % durum semolina
wheat. The spaghetti diameter shall be 0.072 6 0.004 in., with
6.8 Platform Balance Scale, or appropriate load cells, used
a specified initial moisture content (10 6 2 %).
tomeasurethelossofwaterfromthepastacookerduringwater
boil test. The scale shall have a capacity to accommodate the
NOTE 1—Borden® Prince line is 100 % durum semolina wheat
total weight of the pasta cooker plus 200 lb (90.7 kg) of water,
spaghetti-shape pasta and has been shown to be an acceptable product for
testing by PG & E’s Food Service Technology Center.
and shall have a precision of 0.2 lb (10 g) and an uncertainty
of 0.2 lb when used to measure the loss of water from the pasta
8. Sampling
cooker.
8.1 Pasta Cooker—Select a representative production
6.9 Pressure Gage, for monitoring gas pressure. Shall have
model for performance testing.
a range from 0 to 15 in. H O (0 to 3.7 kPa), a resolution of 0.5
in. H O (125 kPa), and a maximum uncertainty of 1 % of the 9. Preparation of Apparatus
measured value.
9.1 Measure the pasta cookers vat’s cooking capacity. The
6.10 Stopwatch, with a 1-s resolution. pasta cooker’s cooking vat may be shaped in such a way that
FIG. 1 Equipment Configuration
F1784 − 97 (2020)
simple measurements do not yield the true cooking capacity. In water and then rinsing the inside of the cooking-vat thoroughly
this case fill the pasta cooker with water till the bottom edge of before starting each test procedure.
the cooking capacity is reached. Then measure the volume of
9.7 To prepare apparatus for conducting the water-boil
water required to fill the cooking capacity to the top.
efficiency test, place the pasta cooker on a platform balance
scale, or load cells, located under the exhaust ventilation hood
9.2 Install the appliance according to the manufacturer’s
described in 9.1. The scale, or load cells, shall not reduce the
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
distancebetweenthecookingsurfaceandtheloweredgeofthe
mounted against the wall, with the lower edge of the hood 6 ft,
exhaust hood by more than 8 in. (200 mm) for the water-boil
6 in. (1.98 m) from the floor. Position the pasta cooker with the
test than for the cooking test.
front edge of the water in the cooking vat inset 6 in. (152 mm)
from the front edge of the hood at the manufacturer’s recom-
9.8 To prepare the pasta cooker for temperature calibration,
mended working height. The length of the exhaust hood and
attach an immersion-type thermocouple in the cooking vat
activefilterareashallextendaminimumof6in.(152mm)past
before beginning any test. The thermocouple used to calibrate
the vertical plane of both sides of the pasta cooker. In addition,
thepastacookershallbelocatedinthebackofthecookingvat,
both sides of the pasta cooker shall be a minimum of 3 ft (0.9
1 1
about ⁄2 in. (13 mm) from the back edge of the cooking vat, ⁄2
m) from any side wall, side partition, or other operating
in. (13 mm) above the heat transfer area or elements, or both,
appliance. A drip and cold bath station position next to the
and located in the center in relation to the sides of the cooking
pasta cooker is recommended. Equipment configuration is
vat.
shown in Fig. 1. The exhaust ventilation rate shall be 300
9.9 Fresh water supply to pasta cooker should be monitored
cfm/linear ft (460 L/s/linear m) of hood length. The associated
to ensure that the water temperature is 65 6 5°F (18 6 3°C).
heating or cooling system shall be capable of maintaining an
9.10 Install the flowmeter to the pasta cooker water inlet
ambienttemperatureof75 65°F(24 63°C)withinthetesting
environment when the exhaust ventilation system is operating. such that the total water flow to the appliance is measured.
9.11 For all tests, record the altitude of the testing facility.
9.3 Connect the pasta cooker to a calibrated energy test
meter. For gas installations, install a pressure regulator down-
stream from the meter to maintain a constant pressure of gas 10. Calibration
for all tests. Install instrumentation to record both the pressure
10.1 Fresh water temperature supplied to the pasta cooker
and temperature of the gas supplied to the pasta cooker and the
shall be 65 6 5°F (18 6 3°C).
barometric pressure during each test so that the measured gas
NOTE 3—If the fresh water temperature is not within the specified
flow can be corrected to standard conditions. For electric
temperature, mix the supply water with hot or cold sources to meet the
installations,avoltageregulatormayberequiredduringtestsif
desired temperature. The supply water can be tempered to obtain the
the voltage supply is not within 62.5 % of the manufacturer’s
proper supply water temperature.
nameplate voltage. NOTE 4—The manufacturer may have a calibration procedure that may
give some insight into their thermostatic control strategy. The manufac-
9.4 For an electric pasta cooker, while the pasta cooker
turer’s calibration procedure may be used initially to help in the
elements are energized, confirm that the supply voltage is calibration of the cooking temperature.After applying the manufacturer’s
calibration procedure confirm calibration with 10.2.
within 62.5 % of the operating voltage specified by the
manufacturer. Record the test voltage for each test.
10.2 Ensurethepastacookerwaterisloadedtotheindicated
fill line. Preheat and allow the pasta cooker to stabilize for 30
NOTE 2—If an electric pasta cooker is rated for dual voltage, for
min before beginning temperature calibration.
example, 208/240 V, the pasta cooker shall be evaluated as two separate
appliances in accordance with this test method. It is the intent of the
10.3 The pasta cooker water temperature shall be measured
testing procedure herein to evaluate the performance of a pasta cooker at
by attaching a calibrated immersion thermocouple type in the
itsratedgaspressureorelectricvoltage.Ifanelectricpastacookerisrated
rear of the cooking zone as detailed in 9.8. Adjust the pasta
dual voltage, that is, designed to operate at either 208 or 240 V with no
change in components, the voltage selected by the manufacturer or tester, cooker temperature control(s) to achieve a rolling boil. Record
or both, shall be reported. If a pasta cooker is designed to operate at two
the water temperature over a 1-h period to verify temperature
voltages without changing the resistance of the heating elements, the
ofthewaterattherollingboilcondition.Thewatertemperature
performance of the pasta cooker, for example, preheat time, may differ at
recorded over the 1-h period shall be considered as the average
the two voltages.
temperature for the pasta cooker.
9.5 For a gas pasta cooker, during maximum energy input,
10.4 Report on pasta cooker temperature calibration in
adjust the gas supply pressure downstream from the appli-
accordance with Section 12.
ance’s pressure regulator to within 62.5 % of the operating
manifold pressure specified by the manufacturer. Make adjust-
10.5 To determine the idle/simmer temperature, subtract
ments to the pasta cooker following the manufacturer’s recom-
seven degrees Fahrenheit from the calibrated pasta cooking
mendations for optimizing combustion. Proper combustion temperature (rolling boil temperature determined in 10.3).
may be verified by measuring air-free CO in accordance with
NOTE 5—Boiling temperature is a function of altitude and can be less
ANSI Z83.11.
than 212°F. The intent of this test procedure is to idle/simmer at the same
differential temperature for all altitudes.
9.6 Make the pasta cooker ready for use in accordance with
the manufacturer’s instructions. Clean the pasta cooker by 10.6 Adjust the pasta cooker temperature control(s) to
boiling with the manufacturer’s recommended cleaner and achieve the calculated idle/simmer temperature in 10.5. The
F1784 − 97 (2020)
water temperature recorded over three completed thermostat is greater than 65 %, testing shall be terminated and the
cycles at this point shall be considered as the average tempera- manufacturer contacted. The manufacturer may make appro-
ture for the pasta cooker. If the average temperature is not priate changes or adjustments to the pasta cooker. Also the
62°F (61°C) of the calculated idle/simmer temperature in power supply may be changed, if necessary, to conform with
10.5, repeat adjustment of the pasta cooker temperature con- the manufacturer’s specifications. It is the intent of this test
trol(s) until the pasta cooker vat temperature is within 2°F. method to evaluate the performance of a pasta cooker at its
rated energy input rate.
10.7 Record the temperature achieved in 10.6 as the idle/
simmer temperature. 11.3 Water-Boil Effıciency Determination:
11.3.1 The water-boil efficiency test is to be run a minimum
11. Procedure
of three times (see Annex A1). Additional test runs may be
necessary to obtain the required precision for the reported test
11.1 General:
results. The minimum three test runs shall be run on the same
11.1.1 For gas appliances, record the following for each test
day within the shortest time possible.
run:
11.3.2 Tare the pasta cooker on a balance scale or load
11.1.1.1 Higher heating value;
cell(s) with a precision of 0.1 lb (50 g) calibrated to an
11.1.1.2 Standard gas pressure and temperature used to
accuracy of 60.5 %, taking care that gas hoses or wires do not
correct measured gas volume to standard conditions;
interfere with any weight readings.
11.1.1.3 Measured gas temperature;
11.3.3 Fill the pasta cooker with water to a level which
11.1.1.4 Measured gas pressure;
covers all heat transfer surfaces or electric elements by at least
11.1.1.5 Barometric pressure; and,
1.0 in. (25 mm). Note the weight of water. Continue filling the
11.1.1.6 Energy input rate during or immediately prior to
pasta cooker to the fill line and note this weight. Add an
test.
additional 5 lb (2.3 kg) of water.
NOTE 6—The preferred method for determining the heating value of the
gas supplied to the pasta cooker under test is by using a calorimeter or gas
NOTE 7—Some pasta cookers may be equipped with overflow drains
chromatograph in accordance with accepted laboratory procedures. The that allow excess starch from the pasta to drain out of the cooking vat. If
useofbottlednaturalgaswithacertifiedheatingvaluewithinthespecified
equipped with an overflow drain, plug the overflow drain in the vat with
3 3
1025 6 25-Btu/ft (38160 6 930-kJ/m ) range is an acceptable alterna- a test tube stopper or appropriate device to prevent drainage during the
tive.
water-
...