ASTM F2239-10(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: F2239 − 10 (Reapproved 2021) An American National Standard
Standard Test Method for
Performance of Conveyor Broilers
This standard is issued under the fixed designation F2239; 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. Referenced Documents
2.1 ASTM Standards:
1.1 This test method evaluates the energy consumption and
cooking performance of conveyor broilers. The food service D3588Practice for Calculating Heat Value, Compressibility
Factor, and Relative Density of Gaseous Fuels
operatorcanusethisevaluationtoselectaconveyorbroilerand
understand its energy consumption. 2.2 ANSI Standard:
ANSI Z83.11American National Standard for Gas Food
1.2 This test method is applicable to gas, electric, and
Service Equipment
hybrid gas/electric conveyorized broilers. This test method
2.3 AOAC Documents:
covers both units with continuously operating conveyors and
AOAC Official Action 950.46Air Drying to Determine
batch-style units with intermittently operating conveyors.
Moisture Content of Meat and Meat Products
1.3 The conveyor broiler can be evaluated with respect to
AOAC Official Action 960.39Fat (Crude) or Ether Extract
the following (where applicable):
in Meat
1.3.1 Energy input rate (see 10.2),
2.4 ASHRAE Standard:
1.3.2 Preheat energy consumption and time (see 10.3),
ASHRAE Handbook of Fundamentals“Thermal and Related
1.3.3 Idleenergyrateandtemperatureuniformity(see10.4),
PropertiesofFoodandFoodMaterials,”Chapter30,Table
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
1, 1989
1.3.5 Cooking energy efficiency, cooking uniformity and
production capacity (see 10.8 and 10.9). 3. Terminology
3.1 Definitions of Terms Specific to This Standard:
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
3.1.1 broiler cavity, n—that portion of the conveyor broiler
asstandard.Nootherunitsofmeasurementareincludedinthis
in which food products are heated or cooked.
standard.
3.1.2 continuous conveyor, n—broiler with a belt or chain
1.5 This standard does not purport to address all of the
that moves constantly through the broiler cavity and does not
safety concerns, if any, associated with its use. It is the
halt during the cooking process.
responsibility of the user of this standard to establish appro-
priate safety, health, and environmental practices and deter-
3.1.3 conveyor broiler, n—device, with a continuous belt
mine the applicability of regulatory limitations prior to use.
and a heat source above and below the belt, for cooking food
1.6 This international standard was developed in accor-
by high heat, usually by direct or radiant heat. Conveyor
dance with internationally recognized principles on standard-
broilers are used primarily, but not exclusively, for cooking
ization established in the Decision on Principles for the
meats.
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Barriers to Trade (TBT) Committee.
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.
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
This test method is under the jurisdiction of ASTM Committee F26 on Food 4th Floor, New York, NY 10036, http://www.ansi.org.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from Association of Official Analytical Chemists, 1111 N. 19th
Productivity and Energy Protocol. Street, Arlington, VA 22209.
Current edition approved Dec. 1, 2021. Published December 2021. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 2003. Last previous edition approved in 2016 as F2239–10(2016). Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
DOI: 10.1520/F2239-10R21. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2239 − 10 (2021)
3.1.4 cooking energy effıciency, n—quantity of energy im- 4.4 Cooking energy efficiency is determined during light-
parted to the specified food product, expressed as a percentage load cooking tests using prefrozen hamburger patties as a food
of energy consumed by the conveyor broiler during the product.
cooking event.
4.5 Cooking energy efficiency, cooking uniformity, and
productionratearedeterminedduringheavy-loadcookingtests
3.1.5 cooking energy rate, n—average rate of energy con-
sumption (Btu/h or kW) during the cooking energy efficiency using prefrozen hamburger patties as a food product.
tests. Refers to both loading scenarios (heavy, light).
5. Significance and Use
3.1.6 cooking lane, n—segment of broiler that food product
5.1 The energy input rate test is used to confirm that the
passed through as it cooks. Each position on the conveyor
conveyor broiler is operating properly prior to further testing.
where food product is placed represents a cooking lane.
5.2 Preheat energy and time can be useful to food service
3.1.7 cooking uniformity, n—calculated variation in cooked
operators to manage power demands and to know how quickly
food product.
the conveyor broiler can be ready for operation.
3.1.8 energy input rate, n—peak rate at which a conveyor
5.3 Idle energy rate and pilot energy rate can be used to
broiler consumes energy (Btu/h or kW).
estimate energy consumption during non-cooking periods.
3.1.9 idle energy rate, n—conveyor broiler’s rate of energy
5.4 Temperature uniformity of the broiler cavity may be
consumption (kWor Btu/h), when empty, required to maintain
used by food service operators to understand the heat distribu-
the broiler’s temperature at the specified thermostat set point.
tion throughout the broiler cavity and select a conveyor broiler
3.1.10 intermittent conveyor, n—broiler that operates the
that matches their required temperature characteristics.
belt or chain only at the beginning or conclusion of a cooking
5.5 Cooking energy efficiency is a precise indicator of
cycle to move a batch of product through the broiler cavity.
conveyor broiler energy performance while cooking a typical
3.1.11 pilot energy rate, n—rate of energy consumption food product under various loading conditions. If energy
(Btu/h)byaconveyorbroiler’scontinuouspilot(ifapplicable).
performance information is desired using a food product other
than the specified test food, the test method could be adapted
3.1.12 preheat energy, n—amount of energy consumed (Btu
and applied. Energy performance information allows an end
or kWh), by the conveyor broiler while preheating its cavity
user to better understand the operating characteristics of a
fromambienttemperaturetothespecifiedthermostatsetpoint.
conveyor broiler.
3.1.13 preheat time, n—time (min.) required for the con-
5.6 Cooking uniformity of the broiler may be used by food
veyorbroilercavitytopreheatfromambienttemperaturetothe
service operates to select a conveyor broiler that provides a
specified thermostat set point.
uniformly cooked product.
3.1.14 production capacity, n—maximum rate (lb/h) at
5.7 Production capacity information can help an end user to
which a conveyor broiler can bring the specified food product
better understand the production capabilities of a conveyor
to a specified “cooked” condition.
broiler as it is used to cook a typical food product and this
3.1.15 production rate, n—rate (lb/h) at which a conveyor
could help in specifying the proper size and quantity of
broiler brings the specified food product to a specified
equipment. If production information is desired using a food
“cooked” condition. It does not necessarily refer to maximum
productotherthanthespecifiedtestfood,thetestmethodcould
rate. Production rate varies with the amount of food being
be adapted and applied.
cooked.
6. Apparatus
3.1.16 temperature uniformity, n—measured variation in
6.1 Analytical Balance Scale, for measuring weights up to
broiler cavity temperature.
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
3.1.17 uncertainty, n—measure of systematic and precision
6.2 Barometer, for measuring absolute atmospheric
errors in specified instrumentation or measure of repeatability
pressure, to be used for adjustment of measured natural gas
of a reported test result.
volume to standard conditions. It shall have a resolution of 0.2
in. Hg and an uncertainty of 0.2 in. Hg.
4. Summary of Test Method
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
4.1 Energy input rate is determined to confirm that the
the lower edge of the hood 6 ft, 6 in. from the floor and with
conveyor broiler is operating within 5% of the nameplate
the capacity to operate at a nominal exhaust ventilation rate of
energy input rate. For gas and hybrid gas/electric conveyor
300 cfm per linear foot of active hood length. This hood shall
broilers, the pilot energy rate and control energy rates are also
extend a minimum of 6 in. past both sides and the front of the
determined (if applicable).
cooking appliance and shall not incorporate side curtains or
4.2 Preheat energy and time are determined.
partitions.
4.3 Idle energy rate and temperature uniformity of each 6.4 Convection Drying Oven, temperature controlled at 215
broiler cavity is determined while operating at manufacturer’s to220°F(101to104°C),usedtodeterminemoisturecontentof
recommended temperature setting. both the raw and the cooked food product.
F2239 − 10 (2021)
6.5 Data Acquisition System, for measuring energy and 8. Sampling and Test Units
temperatures, capable of multiple channel displays updating at
8.1 Conveyor Broiler—Select a representative production
least every 5 s.
model for performance testing.
6.6 Gas Meter, for measuring the gas consumption of a
conveyor broiler, shall be a positive displacement type with a 9. Preparation of Apparatus
resolution of at least 0.01 ft and a maximum uncertainty no
9.1 Install the appliance according to the manufacturer’s
greaterthan1%ofthemeasuredvalueforanydemandgreater
instructions under a canopy exhaust hood. Position the con-
than 2.2 ft /h. If the meter is used for measuring the gas
veyorbroilersothataminimumof6in.ismaintainedbetween
consumed by the pilot lights, it shall have a resolution of at
the edge of the hood and the vertical plane of the front and
least 0.01 ft and a maximum uncertainty no greater than 2%
sides of the appliance. In addition, both sides of the conveyor
of the measured value.
broiler shall be a minimum of 3 ft from any side wall, side
6.7 Pressure Gage, for monitoring natural gas pressure. It
partition, or other operating appliance.The exhaust ventilation
shall have a range of 0 to 10 in. water, a resolution of 0.5 in.
rate shall be 300 cfm per linear foot of active hood length.The
water, and a maximum uncertainty of 1% of the measured
associated heating or cooling system shall be capable of
value.
maintaining an ambient temperature of 75 6 5°F within the
testing environment when the exhaust ventilation system is
6.8 Stop Watch, with a 1-s resolution.
operating.
6.9 Temperature Sensor, for measuring natural gas tempera-
NOTE 2—The ambient temperature requirements are designed to simu-
ture in the range of 50 to 100°F with an uncertainty of 61°F.
laterealworldkitchentemperaturesandaremeanttoprovideareasonable
guideline for the temperature requirements during testing. If a facility is
6.10 Thermocouple(s), high temperature (>1200°F) fiber-
not able to maintain the required temperatures, then it is reasonable to
glass insulated, 24 gage, type K thermocouple wire, welded
expectthattheapplicationoftheproceduremaydeviatefromthespecified
and calibrated.
requirements(ifitcannotbeavoided)aslongasthosedeviationsarenoted
on the Results Reporting Sheets.
6.11 Watt-Hour Meter, for measuring the electrical energy
NOTE 3—It is acknowledged that custom hood and catalyst configura-
consumptionofaconveyorbroiler,shallhavearesolutionofat
tions exist for some conveyor broilers. This test method may still be
least 10Wh and a maximum uncertainty no greater than 1.5% applied when the chain broiler is used with a custom hood configuration
or a catalyst, or both, as long as the configuration is noted on the Results
of the measured value for any demand greater than 100W. For
Reporting Sheets.
any demand less than 100W, the meter shall have a resolution
of at least 10 Wh and a maximum uncertainty no greater than 9.2 Connect the conveyor broiler to a calibrated energy test
10%. meter. For gas installations, install a pressure regulator down-
stream from the meter to maintain a constant pressure of gas
7. Reagents and Materials for all tests. Install instrumentation to record both the pressure
andtemperatureofthegassuppliedtotheconveyorbroilerand
7.1 Drip Rack, large enough to hold a full load of ham-
the barometric pressure during each test so that the measured
burger patties in a single layer (25 patties for a 30 in. nominal
gas flow can be corrected to standard conditions. For electric
width broiler), for dripping hamburger patties.
installations,avoltageregulatormayberequiredduringtestsif
7.2 Freezer Paper, waxed commercial grade, 18 in. (460
the voltage supply is not within 62.5% of the manufacturer’s
mm) wide, for use in packaging hamburger patties.
nameplate voltage.
7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (460
9.3 For an electric or hybrid gas/electric conveyor broiler,
by 130 by 25 mm), for use in packaging hamburger patties.
confirm (while the conveyor broiler elements are energized)
that the supply voltage is within 62.5% of the operating
7.4 Hamburger Patties shall be prefrozen, four per pound,
voltage specified by the manufacturer. Record the test voltage
20 62%fat(byweight),finishedgrind,purebeefpattieswith
for each test.
amoisturecontentbetween58and62%ofthetotalhamburger
3 NOTE 4—It is the intent of the test procedure within this test method to
weight.Thepattiesshallbemachinepreparedtoproduce ⁄8-in.
evaluate the performance of a conveyor broiler at its rated gas pressure or
(9.5 mm) thick patties with a nominal diameter of 5 in. (127
electric voltage. If an electric unit is rated dual voltage (that is, designed
mm).
to operate at either 208 or 240 V with no change in components), the
NOTE 1—It is important to confirm by laboratory tests that the
voltage selected by the manufacturer or tester, or both, shall be reported.
hamburger patties are within the above specifications because these
If a conveyor broiler is designed to operate at two voltages without a
specifications impact directly on cook time and cooking energy consump-
change in the resistance of the heating elements, the performance of the
tion.
unit (for example, the preheat time) may differ at the two voltages.
7.5 Permanent Marker, felt-tip, for labeling plastic bags.
9.4 For a gas or hybrid gas/electric conveyor broiler, adjust
(during maximum energy input) the gas supply pressure
7.6 Plastic Bags, self-sealing, 1 gal (3.79 L) size, for
downstream from the appliance’s pressure regulator to within
collecting cooked hamburger patties.
62.5% of the operating manifold pressure specified by the
7.7 Plastic Wrap, commercial grade, 18 in. (460 mm) wide,
manufacturer.Makeadjustmentstotheappliancefollowingthe
for use in packaging hamburger patties.
manufacturer’s recommendations for optimizing combustion.
7.8 Tongs, commercial grade, metal construction, for han- Proper combustion may be verified by measuring air-free CO
dling hot hamburger patties. in accordance with ANSI Z83.11.
F2239 − 10 (2021)
10. Procedure 10.3.1 Verify that the cavity temperature is 75 6 5°F. Set
the temperature control to the manufacturer’s recommended
10.1 General:
temperature setting for each broiler cavity and turn all cavities
10.1.1 For gas or hybrid gas/electric conveyor broilers,
oftheconveyorbroileron.Recordthethermostatsetting(s)for
record the following for each test run:
all thermostats.
10.1.1.1 Higher heating value,
10.3.2 Record the time, temperature and energy consump-
10.1.1.2 Standard gas pressure and temperature used to
tionuntilthetemperatureatthecenterofeachcavitystabilizes
correct measured gas volume to standard conditions,
and the unit is thoroughly heated. Record the stabilization
10.1.1.3 Measured gas temperature,
temperature of each cavity. Stop monitoring time and energy.
10.1.1.4 Measured gas pressure,
The preheat time is determined as the time for each cavity to
10.1.1.5 Barometric pressure,
reach 25°F of the stabilized operating temperature using the
10.1.1.6 Energy input rate during or immediately prior to
temperature reading of the cavity that took the longest amount
test(forexample,duringthepreheatforthatday’stesting),and
oftimetoreachitsmaximumtemperature.Thepreheattimefor
10.1.1.7 Ambient temperature.
the broiler is the amount of time the slowest cavity took to
NOTE5—Usingacalorimeterorgaschromatographinaccordancewith
reach 25°F below the stabilized operating temperature, as
accepted laboratory procedures is the preferred method for determining
measured by its respective thermocouple. Preheat energy
thehigherheatingvalueofgassuppliedtotheconveyorbroilerundertest.
consumptionisthetotalenergyconsumedbythebroilerduring
It is recommended that all testing be performed with gas having a higher
the preheat time.
heating value of 1000 to 1075 Btu/ft .
10.1.2 For gas or hybrid gas/electric conveyor broilers, add
NOTE 7—Individual cavities in a multiple cavity broiler may preheat at
electricenergyconsumptiontogasenergyforalltests,withthe differentratesandstabilizeatdifferenttemperatures.Itistheintentofthis
test to judge preheat complete when the slowest preheating cavity is
exception of the energy input rate test (see 10.2).
within 25°F of the maximum temperature measured by the thermocouple
10.1.3 For electric or hybrid gas/electric conveyor broilers,
in that particular cavity.
record the following for each test run:
NOTE 8—Preheat time includes any delay between the time the unit is
10.1.3.1 Voltage while elements are energized,
turned on and the time the burners actually ignite.
10.1.3.2 Energy input rate during or immediately prior to
10.3.3 In accordance with 11.5, calculate and report the
test(forexample,duringthepreheatforthatday’stesting),and
conveyor broiler preheat energy consumption and time, the
10.1.3.3 Ambient temperature.
thermostat setting(s), and generate a preheat temperature ver-
10.1.4 For each test run, confirm that the peak input rate is
sus time graph.
within 65% of the rated nameplate input. If the difference is
greater than 5%, terminate testing and contact the manufac-
10.4 Idle Energy Rate:
turer. The manufacturer may make appropriate changes or
10.4.1 Set the temperature control(s) to the manufacturer’s
adjustments to the conveyor broiler.
recommended temperature setting(s) and preheat the conveyor
broiler.Allow the conveyor broiler to stabilize for 60 min after
10.2 Energy Input Rate:
the last broiler cavity reaches its thermostat set point.
10.2.1 Install a thermocouple 1 in. above the conveyor, at
the center of the broiler cavity (side to side and front to back). 10.4.2 At the end of 60 min, begin recording the conveyor
broiler’s idle energy consumption and the elapsed time for a
For broilers with multiple cooking cavities, install a thermo-
couple 1 in. above the conveyor, at the center of each minimum of 2 h. Record the length of the idle period.
additional broiler cavity.
10.4.3 In accordance with 11.6, calculate and report the
conveyor broiler idle energy rate.
NOTE 6—The number of cooking cavities is equal to the number of
chambers separated by a solid wall or partition within the broiler. Each
10.5 Pilot Energy Rate:
chamber typically uses a separate conveyor.
10.5.1 For a gas conveyor broiler with a continuous stand-
10.2.2 Set the temperature control for each cooking cavity
ing pilot, set the gas valve at the “pilot” position and set the
to the manufacturer’s recommended temperature setting and
conveyor broiler’s temperature control to the "off" position.
turnallcavitiesoftheconveyorbroileron.Recordthetimeand
10.5.2 Light and adjust the pilot according to the manufac-
energy consumption from the time when the unit is turned on
turer’s instructions.
foraperiodofatleast10min,oruntilanyoftheelementsfirst
10.5.3 Monitor gas consumption for a minimum of8hof
cycle off.
pilot operation.
10.2.3 Calculate and record the conveyor broiler’s energy
10.5.4 In accordance with 11.8, calculate and report the
input rate and compare the result to the rated nameplate input.
conveyor broiler pilot energy rate.
Forgasconveyorbroilers,onlytheburnerenergyconsumption
is used to compare the calculated energy input rate with the
10.6 Hamburger Patty Preparation:
rated gas input. Any electrical energy use shall be calculated
10.6.1 Note the nominal width of each conveyor and nomi-
and recorded separately as the control energy rate.
nal cavity length of the broiler under test. The nominal length
10.2.4 In accordance with 11.4, calculate and report the
of the broiler cavity, in conjunction with the nominal width of
conveyor broiler energy input rate, control energy rate where
theconveyor(s),representshowmanyhamburgerpattiescanfit
applicable, and rated nameplate input.
completely within the broiler cavity(ies) at a spacing of one
10.3 Preheat Energy Consumption and Time: patty per 6 in. For instance, a broiler with a nominal conveyor
F2239 − 10 (2021)
TABLE 1 Total Number of Hamburger Patties Required for Each TABLE 2 Total Number of Hamburger Patties Required for Each
Run of a Light Load Test Run of a Heavy Load Test
Nominal Nominal
Nominal Length, in. Nominal Length, in.
Width, in. Width, in.
12 18 24 30 12 18 24 30
12 8888 12 20 30 40 50
18 12 12 12 12 18 30 45 60 75
24 16 16 16 16 24 40 60 80 100
30 20 20 20 20 30 50 75 100 125
TABLE 3 Total Number of Hamburger Patties Required for a
width of 18 in. and a nominal cavity length of 30 in. can hold
Complete Broiler Test
15 hamburger patties at once (five patties in each of three
Nominal
Nominal Length, in.
lanes).
Width, in.
10.6.2 Based on the nominal conveyor width(s) and nomi-
12 18 24 30
12 84 114 144 174
nal cavity length, prepare enough hamburger patties for a light
18 126 171 216 261
load test and a heavy load test. Each test will consist of a
24 168 228 288 348
minimum of three runs. Table 1 lists how many hamburger
30 210 285 360 435
patties are required for each run of a light load test, and Table
2listshowmanyhamburgerpattiesarerequiredforeachrunof
aheavyloadtest.Table3listshowmanyhamburgerpattiesare
required for a complete broiler test—three runs of a light load
test plus three runs of a heavy load test.
NOTE 9—Aminimum of three test runs is specified, however, more test
runs may be necessary if the results do not meet the uncertainty criteria
specified in Annex A1.
NOTE 10—Tables 1-3 are meant to help the tester prepare the right
FIG. 1 Sample of Hamburger Patty Packaging
number of total hamburger patties needed to perform the Cooking Energy
Efficiency and Production Capacity (see 10.8 and 10.9) test procedure.As
part of that procedure, the patties required for each run of a light load test
and each run of a heavy load test are divided into two equal groups and
referred to as “stabilization” patties and “test” patties. The quantities
specifiedinTables1-3includethetotalnumberofrequiredpatties,thatis,
“stabilization” plus “test.”
10.6.3 Verify the fat and moisture content of the hamburger
patties in accordance with recognized laboratory procedures
FIG. 2 Cutaway of Packaged Hamburger Patties
(AOAC Official Action 960.39 and Official Action 950.46B).
Select hamburger patties (1 for every 15) randomly, and weigh
them. Record the average weight of these samples to enable
to establish a cooking time that demonstrates a 165°F final
later determination of the total raw weight of each load.
patty temperature after cooking.
10.6.4 Prepare patties for the test by loading them onto
half-size 18 by 13 by 1-in. (46 by 33 by 2.5-cm) sheet pans
10.7 Cook Time Determination:
(Fig. 1). Package 24 patties per sheet pan (six patties per level
10.7.1 Set the calibrated temperature control for each cook-
by four levels), separating each level by a double sheet of
ing cavity to the manufacturer’s recommended setting, preheat
waxed freezer paper (Fig. 2). To facilitate verification that the
all cavities of the conveyor broiler and allow it to idle for 60
patties are at the required temperature for the beginning of the
min. Estimate a cook time for a hamburger patty. For broilers
test, implant a thermocouple horizontally into at least one
with multiple conveyors, set the cook time to the same value
hamburger patty on a sheet pan. Cover the entire package with
for each conveyor. The cook time is the time that it takes the
a commercial-grade plastic wrap. Place the sheet pans in a
entire patty to pass completely though the broiler cavity,
freezer near the broiler test area until the temperature of the
starting from the point where the leading edge of the patty
patties has stabilized at the freezer temperature.
enters the broiler cavity until the point where the trailing edge
10.6.5 Monitor the temperature of the frozen patty with a
of the patty exits the broiler cavity. The cook time will be
thermocouple. Its internal temperature must reach 0 6 5°F
differentfromtheconveyorspeed,whichisthetimeittakesfor
(-17.8 6 2.8°C) before the hamburger patties can be removed
a single point on the conveyor to pass through the broiler
from the freezer and loaded onto the broiler.Adjust the freezer
cavity. The broiler controls will most likely be based on the
temperature to achieve this required internal temperature (the
conveyor speed.
typical freezer setting is -5°F) if necessary.
NOTE 11—It is the intent of this test method to have all broiler cavities
10.6.6 Prepare a minimum of 24 additional hamburger
cook hamburger patties using the same conveyor speed to allow reason-
patties for use in cook time determination. The actual number
able implementation of the test procedure. Any variation in cooked food
of patties needed for the cook time determination will vary
product between the different cooking lanes will be averaged in the final
withthewidthoftheconveyorandthenumberoftrialsneeded weighing.
F2239 − 10 (2021)
FIG. 3 Relationship Between Bulk Internal Temperature and the Weight Loss of Hamburger Patties Cooked on a Continuous Conveyor
Broiler
10.7.2 Remove enough frozen hamburger patties from the 10.7.7 Record the determined conveyor speed and cook
freezer to fill the width of the conveyor(s) with patties (three time for use during the cooking energy efficiency and produc-
pattiesforaconveyorbroilerwithanominalconveyorwidthof tion tests.
18 in.). Place the patties directly onto the conveyor(s) so that
10.8 Light-Load Cooking Energy Effıciency:
theleadingedgeofeachpattyisadjacenttotheentranceofthe
10.8.1 The light-load cooking energy efficiency test is to be
broiler cavity, and spaced with equal distance between each
run a minimum of three times. Additional test runs may be
patty from side to side. Do not allow more than 30 s to elapse
necessary to obtain the required precision for the reported test
from the time the patties are removed from the freezer until
results (see Annex A1).
they are placed on the conveyor(s).
10.8.2 Set the temperature control for each cooking cavity
10.7.3 Allow the patties to pass through the broiler cavity
to the manufacturer’s recommended operating temperature,
and cook.
preheatthebroiler,andallowittoidlefor60min.Setthecook
10.7.4 Hamburger patties shall be cooked to an internal
times or conveyor speed to achieve the cook time for the
temperature of 165 6 5°F (74°C) which results in a medium-
hamburger patties determined in 10.7.7. Record the conveyor
done condition. For continuous conveyors, this can be accom-
speed (continuous conveyors) and cook time (both continuous
plished by cooking the patties to a 35 6 2 % weight loss. For
conveyors and intermittent conveyors).
intermittent conveyors, this can be accomplished by cooking
10.8.3 Each light-load test run uses the number of ham-
the patties to a 30 6 2 % weight loss (see Fig. 3 and Fig. 4).
burger patties detailed in Table 1, and is performed in two
NOTE 12—Research conducted by PG&E has determined that the final
steps, or halves.The patties included in the first half of the test
internaltemperatureofcookedhamburgerpattiesmaybeapproximatedby
run are used to stabilize the broiler and are referred to as the
thepercentweightlossincurredduringcooking.Thetwoareconnectedby
a linear relationship (see Fig. 3 and Fig. 4), as long as the hamburger “stabilization” patties. The patties included in the second half
patties are within the specifications described in 7.4.
of the test run are used for energy efficiency determination and
are referred to as the “test” patties. For example, a broiler with
10.7.5 After removing the patties from the broiler, place
a nominal 18 in. conveyor width and a 24 in. nominal cavity
them on a wire drip rack, drip for 2 min (1 min per side) and
length will require twelve patties for a light load—six stabili-
then weigh. Calculate the weight loss using the average initial
zation patties and six test patties.
patty weight determined in 10.6.3. The percent weight loss
shall be as specified in 10.7.4 for an internal patty temperature 10.8.4 Remove the first row of patties from the freezer.
of 165 6 5°F. Placethepattiesdirectlyontheconveyor(s)sothattheleading
10.7.6 If the percent weight loss is not 35 6 2% for edge of each patty is adjacent to the entrance of the broiler
continuous conveyors or 30 6 2% for intermittent conveyors, cavity,andspacedwithequaldistancebetweeneachpattyfrom
repeat the steps given in 10.7.2 – 10.7.5, adjusting the cook side to side. Do not allow more than 30 s to elapse from the
time (for example, speed of the conveyor(s) on continuous time the patties are removed from the freezer until they are
conveyors) to attain the appropriate weight loss for a 165 6 placed on the conveyor(s). The example in Fig. 5 details the
5°F internal temperature. Be sure to keep all conveyor speeds light loading scenario for a broiler with a 12 in. nominal
in all cavities equal when making changes. conveyor width and an 18 in. nominal cavity length.
F2239 − 10 (2021)
FIG. 4 Relationship Between Bulk Internal Temperature and the Weight Loss of Hamburger Patties Cooked on a Intermittent Conveyor
Broiler
FIG. 5 Example of Light Loading Scenario for a Broiler With a 12 in. Conveyor Width and an 18 in. Cavity Length
10.8.4.1 For continuous conveyors, place the second row of nominal cavity length. Drip and weigh the second row in the
pattiesontheconveyor(s)assoonasthefirstrowofpattieshas same manner as the first. Record the test time and energy.
passed completely through the broiler cavity and continue this
10.8.8 Calculate the weight loss of the hamburger patties
loading pattern for subsequent rows.
and verify that it meets the criteria in 10.7.4 for a 165 6 5°F
10.8.4.2 Forintermittentconveyors,placethesecondrowof
internal temperature. Record the final patty weight loss. If the
patties onto the conveyor 30s after the first load has passed
weight loss is not within the range specified in 10.7.4, then
outside the broiler cavity.
repeat steps 10.8.3 – 10.8.7, adjusting the cook time until the
10.8.5 After the second row of stabilization patties has
specified weight loss is achieved. Record the adjusted con-
passed through the broiler, load the first row of test patties on
veyor speed and resulting cook time.
theconveyor(s).Startmonitoringtimeandenergyimmediately
10.8.9 Perform run numbers 2 and 3 by repeating 10.8.3 –
upon placing the first row of test patties on the conveyor(s).
10.8.8. Follow the procedure in Annex A1 to determine
Allow the patties to pass through the broiler cavity and cook.
whether more than three test runs are required.
10.8.6 As soon as each row of test patties has passed
10.8.10 In accordance with 11.9, calculate and report the
completelythroughthebroiler,immediatelyremovethepatties
cooking energy efficiency, cooking energy rate, electric energy
from each conveyor and place on a wire rack. Drip the patties
rate (if applicable for gas conveyor broilers), and production
for 2 min (1 min per side), then weigh.
rate.
10.8.7 Stop monitoring time and energy as soon as the
10.9 Heavy-Load Cooking Energy Effıciency, Cooking Uni-
second row of test patties has moved completely out of the
formity and Production Capacity:
broiler. The example in Fig. 6 details the start and stop timing
for monitoring time and energy during light load testing of a 10.9.1 The heavy-load cooking energy efficiency test is to
broiler with a 12 in. nominal
...