Standard Test Method for Performance of Self-Contained Soft Serve and Shake Freezers

Importancia y uso:

5.1 The freeze-down energy consumption and duration can be used to determine time and energy required for a freezer to be ready to serve when loaded with mix.

5.2 The minimum dispensing interval determination is used to determine the rate at which the product will be dispensed during the Heavy-Use Energy Consumption and Production Capacity Test (10.5). Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.

5.3 Heavy-use energy consumption can be used by an operator to determine energy consumption during peak usage when selecting a soft-serve freezer. Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.

5.4 Production capacity can be used by an operator in selecting a soft-serve or shake freezer that meets their production requirements. Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.

5.5 Impact draw is used to determine the peak rate at which servable quality product (as defined in 10.2.5) can be dispensed from a soft-serve or shake freezer.

5.6 Idle energy rate is a precise indicator of a soft serve freezer’s energy performance under a stabilized ready-to-serve operating condition. This information enables the food service operator to consider energy performance when selecting soft-serve or shake equipment.

5.7 Stand-by (night mode) energy rate is a precise indicator of a soft-serve or shake freezer’s energy performance under a simulated overnight operating condition. This information enables the food service operator to consider energy performance when selecting soft-serve or shake equipment, if applicable.

5.8 Heat Treat cycle energy consumption is a precise indicator of a soft serve or shake freezer’s energy performance when operated in a heat treatment cycle. This information can be used by an operator to consider the energy requirement of using a heat treat cycle, if applicable.

Subcomité:

F26.06

Referida por:

F1604-15R20E01, F2687-13R19

Volúmen:

15.12

Número ICS:

55.230 (Distribution and vending machines), 67.260 (Plant and articles for the food industry)

Palabras clave:

capacity; energy consumption; freezing cylinder; frozen yogurt; ice cream; impact production; mix; mix storage; overrun; power rating; product; shake; soft serve;