ASTM F2202-02
(Specification)Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets
Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets
SCOPE
1.1 This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets.
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.3 The following safety hazards caveat pertains only to the test methods portion, Section 8, of this specification. 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 requirements prior to use.
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An American National Standard
Designation: F 2202 – 02
Standard Specification for
Slow Cook/Hold Ovens and Hot Food Holding Cabinets
This standard is issued under the fixed designation F 2202; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
1. Scope ANSI/NFPA 70 National Electric Code
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
1.1 This specification covers commercial electric slow
Thread Form)
cook/hold ovens and hot food holding cabinets.
ANSI/NSF 4 Commercial Cooking, Rethermalization and
1.2 The values stated in inch-pound units are to be regarded
Hot Food Holding and Transport Equipment
as the standard. The values given in parentheses are for
information only.
3. Terminology
1.3 The following safety hazards caveat pertains only to the
3.1 Definitions:
test methods portion, Section 8, of this specification. This
3.1.1 cook function, n—an operating mode for the cook/
standard does not purport to address all of the safety concerns,
hold oven only. The cook function requires the ability to set a
if any, associated with its use. It is the responsibility of the user
cooking temperature (200 to 325°F) at which the product is
of this standard to establish appropriate safety and health
cooked.Thisfunctioniscompletedatapresettimeorwhenthe
practices and determine the applicability of regulatory require-
product is cooked to a preset internal product temperature,
ments prior to use.
measured with a product probe.
2. Referenced Documents 3.1.2 cook/hold oven, n—a device that can cook food
products using natural convective hot air (without a circulating
2.1 ASTM Standards:
fan or blower). The cook/hold ovens have a typical maximum
D 3951 Practice for Commercial Packaging
operating temperature of 325°F. These ovens automatically
F 760 Specification for Food Service Equipment Manuals
switch the operating mode from cook to a hold function at the
F 1166 Practice For Human Engineering Design for Marine
completion of the cook function. The cook and hold functions
Systems, Equipment and Facilities
are defined in 3.1.1 and 3.1.4, respectively.
F 2140 Test Method for Hot Food Holding Cabinets
5 3.1.3 hot food holding cabinet (food warmer), n—a device
2.2 Military Publications :
that can hold precooked food products to preset product
MIL-STD-167/1 Mechanical Vibrations of Shipboard
holding temperatures. In general, hot food holding cabinet is a
Equipment, Type I—Environmental and Type II—
device by itself and has a typical maximum operating tempera-
Internally Excited
ture of 200°F.
MIL-STD-461 MilitaryStandardforElectromagneticEmis-
3.1.4 hold function, n—anoperatingmodeforthecook/hold
sion and Susceptibility Requirements for the Control of
oven and also the main function of the hot food holding
Electromagnetic Interference
cabinet. The hold function allows holding a precooked product
MIL-STD-1399/300 Interface Standards for Shipboard Sys-
above a safe holding temperature as defined by the NSF
tems Section 300A, Electric Power, Alternating Current
guidelines (ANSI/NSF 4). In the case of cook/hold oven, the
2.3 Other Publications:
oven is switched to the hold mode automatically after the cook
ANSI/ULNo. 197 Standard for Commercial Electric Cook-
function is completed. The hold function is always the default
ing Appliance s
mode and remains active as long as electrical power to the
cook/hold oven or hot food holding cabinet is ON.
This specification is under the jurisdiction of ASTM Committee F26 on Food 3.1.5 oven cavity, n—portion or area of the oven in which
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
food products are heated or cooked.
Cooking and Warming Equipment.
Current edition approved Oct. 10, 2002. Published December 2002.
Annual Book of ASTM Standards, Vol 15.09
3 7
Annual Book of ASTM Standards, Vol 15.08 Available from National Fire Protection Association (NFPA), 1 Batterymarch
Annual Book of ASTM Standards, Vol 01.07 Park, Quincy, MA 02269-9101.
5 8
Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098 4th Floor, New York, NY 10036.
6 9
Available from Underwriters Laboratories (UL), Corporate Progress, 333 Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Pfingsten Rd., Northbrook, IL 60062. Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F2202–02
3.1.6 pans, n—containers used to hold the food product in 4.5.6 Class 6—480 V, 50/60 Hz, 3 phase.
the oven cavity: (1) a full-size bake or sheet pan is nominally
18 by 26 by 1 in. (457 by 660 by 25 mm), (2) a half -size bake
5. Ordering Information
or sheet pan is nominally 18 by 13 by 1 in. (305 by 508 by 25
5.1 Orders for cook/hold ovens and hot food holding cabi-
mm), and (3) a steam pan is nominally 12 by 20 by 2.5 in. (305
nets in accordance with this specification shall include the
by 508 by 64 mm).
following information:
3.1.7 product monitoring system, n—the cook function of
5.1.1 ASTM specification number and date of issue,
the cook/hold oven is monitored for operating parameters such
5.1.2 Quantity of units to be furnished,
as starting and ending cook time, oven temperature, internal
5.1.3 Type,
product temperature. Similarly, the hold function of the cook/
5.1.4 Style and class, and
hold oven and hot food holding cabinet is monitored for
5.1.5 Electrical class.
starting time and ending time of hold function, starting and
5.2 The following options should be reviewed, and if
ending oven and internal product temperature. The product
desired they should be also be included in the order:
monitoring system should at a very minimum be capable of
5.2.1 When Federal/Military procurement(s) is involved,
providing the above-mentioned information, if specified.
refer to the supplemental pages.
3.1.8 product probe, n—a temperature sensing device sup-
5.2.2 When other than manufacturer’s standard, commer-
plied with cook/hold oven or hot food holding cabinet. The
cial, and domestic packaging is required, specify packaging
product probe measures the internal temperature of the food
requirements.
productthatiscookedorheldwarm.Theproductprobemaybe
5.2.3 When special or supplemental requirements, or both,
used to control heat supplied to the oven.
such as inspections, options, accessories, modifications,
changes for correctional facilities use, additional nameplate
4. Classification
data, etc. are required.
4.1 Cook/hold ovens and hot food holding cabinets covered
5.2.4 When specified, a certification to ensure that samples
by this specification are classified by capacity, type, style and
representing each lot have been either tested or inspected as
electrical class.
directed and the requirements have been met. When specified,
4.2 Capacity—The capacity of the cook/hold oven and hot
a copy of the certification and/or test results shall be furnished
food holding cabinet is determined by the number of bake or
to the purchaser.
sheet pans, steam table pans, or a combination thereof that the
oven is designed for cooking or holding. For capacity classi-
6. Physical Requirements
fication, the minimum vertical clearance between rows of pans
6.1 Design and Manufacture—The cook/hold ovens and hot
shall be as follows: bake or sheet pans, 1 in. (25 mm); steam
food holding cabinets shall consist of an oven cavity, sealing
pans, 2.5 in. (64 mm).
type of door(s), heating elements/heating coil, oven racks for
4.3 Type:
physically supporting the steam/sheet pans, and provision to
4.3.1 Type 1—Cook/hold oven.
limit condensate/grease drippings on the floor or tabletop
4.3.2 Type 2—Hot food holding cabinet.
surface. The ovens may include a door-sensing mechanism,
4.4 Style:
vents, product probe, grease collection pan, and product
4.4.1 Style 1—Table or countertop units.
monitoring system, if specified.
4.4.1.1 Class A—Half-size single cavity construction; mini-
6.1.1 Doors—The door(s) shall have replaceable gaskets.
mum steam pans: 3.
6.1.2 Heating System—The heaters should be attached in a
4.4.1.2 Class B—Full-size single cavity construction; mini-
recessed location so no accidental contact can be made. If open
mum full size bake or sheet pans: 6.
resistive coil type heaters are used, it should be electrically
4.4.2 Style 2—Floor standing units.
insulated from all metal contacts and should be protected from
4.4.2.1 Class A—Full-size single compartment, single con-
condensate/water dripping.
trol; minimum half size bake or sheet pans: 16.
6.1.3 Controls:
4.4.2.2 Class B—Full-size double compartment, double
6.1.3.1 The following control functions must be provided
control; minimum full-size bake or sheet pans per cavity: 8.
for the operation of the cook/hold oven:
4.4.3 Style 3—Roll-in/mobile units.
(1) Able to set oven temperature for cook function and
4.4.3.1 Class A—Roll-in units; minimum full-size bake or
oven temperature for hold function,
sheet pans: 8.
(2)Abletosetcookinginterval-timeroraninternalproduct
4.4.3.2 Class B—Mobile units; minimum steam pans: 16.
probe, and
4.4.4 This standard does not purport to address all of the
(3) Means to measure or indicate oven cavity temperature.
styles that may be available, but it provides an overview of the
most common types and classes used in the industry. 6.1.3.2 The following control functions must be provided
for the operation of the hot food holding cabinet:
4.5 Electrical Class:
4.5.1 Class 1—120 V, 50/60 Hz, 1 phase. (1) Able to set temperature for the hold function, and
(2) Means to measure or indicate oven cavity temperature.
4.5.2 Class 2—208 V, 50/60 Hz, 1 phase.
4.5.3 Class 3—208 V, 50/60 Hz, 3 phase. 6.1.3.3 If specified, control functions such as door sensors,
4.5.4 Class 4—240 V, 50/60 Hz, 1 phase. data/information transfer ports (RS232), product-monitoring
4.5.5 Class 5—240 V, 50/60 Hz, 3 phase. capabilities, and water-resistant construction may be provided.
F2202–02
6.1.4 Accessories—If specified, accessories such as wire 8. Performance Requirements
shelves, casters, stacking kit, built-in trims, and lo
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