ASTM F1991-99
Historical Standard: ASTM F1991-99 Standard Test Method for Performance of Chinese (Wok) Ranges
SUPERSEDED (see Active link, below)
ASTM F1991
1. Scope
1.1 This test method evaluates the energy consumption and performance of Chinese ranges. The food service operator can use this evaluation to select a Chinese range and understand its energy performance.
1.2 This test method is applicable to nonthermostatically-controlled, gas and electric Chinese ranges, including both discreet burners, elements, and induction units.
1.3 The Chinese range can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Pilot energy rate, if applicable (10.3), and
1.3.3 Heatup energy efficiency and production capacity (10.5).
1.4 The values stated in inch-pound units are to be regarded as standard.
1.5 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.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ASTM Standards
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
ANSI Standard
ANSIZ83.11 American National Standard for Gas Food Service EquipmentASHRAE Standard
ASHRAEGuideline2-198 Engineering Analysis of Experimental DataKeywords
Chinese range; energy efficiency; heatup time; performance; production capacity; uniform test procedure; water level mark; well/chamber; wok; Chinese ranges; Cooking/food service equipment performance; Energy consumption; Heatup energy efficiency; Pilot energy rate (Btu/h); Production capacity; Uncertainty; Water level mark; Woks ;
ICS Code
ICS Number Code 97.040.60 (Cookware, cutlery and flatware)
DOI: 10.1520/F1991-99
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