ASTM F 1786 : 1997 : R2021
Current
The latest, up-to-date edition.
Standard Test Method for Performance of Braising Pans
Hardcopy , PDF
English
30-12-2021
1.1This 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.
1.2This 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:
1.2.1Maximum energy input rate (10.2).
1.2.2Capacity (10.3).
1.2.3Heatup energy efficiency and energy rate (10.4).
1.2.4Production capacity (10.4).
1.2.5Simmer energy rate (10.5).
1.2.6Surface temperature uniformity, optional, (10.6).
1.2.7Pilot energy rate (10.7).
1.3The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.4This 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.
1.5This 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.
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