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ASTM F 1786 : 1997 : R2016

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

Standard Test Method for Performance of Braising Pans
Available format(s)

Hardcopy , PDF

Superseded date

01-05-2022

Language(s)

English

Published date

11-02-2016

Publisher

American Society for Testing and Materials

CONTAINED IN VOL. 15.08, 2016 Calculates the energy consumption and cooking performance of braising pans.

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

Committee
F 26
DocumentType
Test Method
Pages
10
ProductNote
Reconfirmed 2016
PublisherName
American Society for Testing and Materials
Status
Superseded
SupersededBy
Supersedes

ASTM F 1047 : 2017 Standard Specification for Frying and Braising Pans, Tilting Type
ASTM F 2875 : 2010 : R2015 Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
ASTM F 2916 : 2019 Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
ASTM F 2875 : 2010 : R2020 Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods

ASTM F 1047 : 2017 Standard Specification for Frying and Braising Pans, Tilting Type
ASTM F 1047 : 2010 Standard Specification for Frying and Braising Pans, Tilting Type
ASTM F 1275 : 2003 : EDT 1 Standard Test Method for Performance of Griddles
ASTM F 1275 : 2003 : R2008 Standard Test Method for Performance of Griddles
ASTM F 1047 : 1995 Standard Specification for Frying and Braising Pans, Tilting Type
ASHRAE HDBK FUNDAMENTALS : 2013 ASHRAE HANDBOOK - FUNDAMENTALS
ASTM F 1275 : 1999 Standard Test Method for Performance of Griddles
ASTM F 1275 : 2014 : REDLINE Standard Test Method for Performance of Griddles
ASTM F 1047 : 2004 Standard Specification for Frying and Braising Pans, Tilting Type
ANSI Z83.11 : 2016 GAS FOOD SERVICE EQUIPMENT
ASTM F 1275 : 2014 Standard Test Method for Performance of Griddles
ASTM F 1275 : 2003 Standard Test Method for Performance of Griddles

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