ASTM F1786 - 97(2016) - Standard Test Method for Performance of Braising Pans

ASTM F1786 - 97(2016)

Standard Test Method for Performance of Braising Pans

Status : Current   Published : October 2016



1.1 This test method evaluates the energy consumption and cooking performance of braising pans. The food service operator can use this evaluation to select a braising pan and understand its energy consumption and performance characteristics.

Note 1:  Braising pans also are commonly referred to as tilting skillets. This test method uses the term braising pan in accordance with Specification F1047.

1.2 This test method is applicable to self-contained gas or electric braising pans. The braising pan can be evaluated with respect to the following, where applicable:

1.2.1 Maximum energy input rate ( 10.2).

1.2.2 Capacity ( 10.3).

1.2.3 Heatup energy efficiency and energy rate ( 10.4).

1.2.4 Production capacity ( 10.4).

1.2.5 Simmer energy rate ( 10.5).

1.2.6 Surface temperature uniformity, optional, ( 10.6).

1.2.7 Pilot energy rate ( 10.7).

1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.

1.4  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 and health practices and determine the applicability of regulatory limitations prior to use.

Standard NumberASTM F1786 - 97(2016)
TitleStandard Test Method for Performance of Braising Pans
Publication Date01 October 2016
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
Descriptors Braising pan, Energy efficiency, Performance, Production capacity, Temperature uniformity, Test method, Throughput
File Size182 KB

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