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ASTM F1217-11

(Specification)

Standard Specification for Cooker, Steam

Standard Specification for Cooker, Steam

ABSTRACT
This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for zero- pressure steam cookers, pressure steamers, and combination pressure/pressureless steamers and does not cover steam cooking equipment used by food processors who normally package the food that they cook. Steam cookers covered by this specification are classified by type, grade, class, size, style: Types IA, IB, II, and III; Grades A, B, and C; Classes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11; and Sizes a, b, and c. Materials used shall be free from defects, which would affect the performance or maintainability of individual components, or of the overall assembly. Steam cooker shall be delivered assembled and ready for connection to steam, water, or gas piping, and electrical supply, as applicable.
SCOPE
1.1 This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for sub-zero-pressure steamers, pressure steamers, combination pressure/pressureless steamers, boilerless steamers, and connectionless steamers, and does not cover steam cooking equipment used by food processors who normally package the food that they cook.
1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parentheses are provided for information only.
1.3 This standard may involve hazardous materials, operations, and equipment. 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.

General Information

Status
Historical
Publication Date
30-Jun-2011
ICS
97.040.20 - Cooking ranges, working tables, ovens and similar appliances
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.02 - Cooking and Warming Equipment
Current Stage
Ref Project

Relations

Replaces
ASTM F1217-10 - Standard Specification for Cooker, Steam
Effective Date
01-Jul-2011
Referred By
ASTM F1495-20 - Standard Specification for Combination Oven Electric or Gas Fired
Effective Date
01-Jul-2011
Referred By
ASTM F2861-20 - Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
Effective Date
01-Jul-2011
Referred By
ASTM F1484-18(2023) - Standard Test Methods for Performance of Steam Cookers
Effective Date
01-Jul-2011

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Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: F1217 −11 An American National Standard
Standard Specification for
1
Cooker, Steam
This standard is issued under the fixed designation F1217; 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 (´) indicates an editorial change since the last revision or reapproval.
This standard has been approved for use by agencies of the Department of Defense.
1. Scope A268/A268M Specification for Seamless and Welded Fer-
ritic and Martensitic Stainless Steel Tubing for General
1.1 This specification covers food cookers and food reheat-
Service
ers which use steam as the heat source. These units are also
A269 Specification for Seamless and Welded Austenitic
known as steamers, steam ovens, and steam cookers which
Stainless Steel Tubing for General Service
utilize steam generated by gas, electric heat, or steam coil
A276 Specification for Stainless Steel Bars and Shapes
sources, or a combination thereof, in commercial and institu-
A478 Specification for Chromium-Nickel Stainless Steel
tional food service establishments. This specification can be
Weaving and Knitting Wire
used for sub-zero-pressure steamers, pressure steamers, com-
A568/A568M Specification for Steel, Sheet, Carbon,
bination pressure/pressureless steamers, boilerless steamers,
Structural,andHigh-Strength,Low-Alloy,Hot-Rolledand
andconnectionlesssteamers,anddoesnotcoversteamcooking
Cold-Rolled, General Requirements for
equipment used by food processors who normally package the
A635/A635M Specification for Steel, Sheet and Strip,
food that they cook.
Heavy-Thickness Coils, Hot-Rolled, Alloy, Carbon,
1.2 The values stated in inch-pound units are to be regarded
Structural, High-Strength Low-Alloy, and High-Strength
as the standard. The SI values given in parentheses are
Low-Alloy with Improved Formability, General Require-
provided for information only.
ments for
1.3 This standard may involve hazardous materials,
A1011/A1011M Specification for Steel, Sheet and Strip,
operations, and equipment. This standard does not purport to Hot-Rolled, Carbon, Structural, High-Strength Low-
address all of the safety concerns, if any, associated with its
Alloy, High-Strength Low-Alloy with Improved
use. It is the responsibility of the user of this standard to Formability, and Ultra-High Strength
establish appropriate safety and health practices and deter-
B108 Specification for Aluminum-Alloy Permanent Mold
mine the applicability of regulatory limitations prior to use.
Castings
B209 Specification for Aluminum and Aluminum-Alloy
2. Referenced Documents
Sheet and Plate
2
D3951 Practice for Commercial Packaging
2.1 ASTM Standards:
F760 Specification for Food Service Equipment Manuals
A36/A36M Specification for Carbon Structural Steel
F1166 Practice for Human Engineering Design for Marine
A167 Specification for Stainless and Heat-Resisting
Systems, Equipment, and Facilities
Chromium-Nickel Steel Plate, Sheet, and Strip
F1484 Test Methods for Performance of Steam Cookers
A176 Specification for Stainless and Heat-Resisting Chro-
3
2.2 Underwriters Laboratories Standard:
mium Steel Plate, Sheet, and Strip
UL/ANSI 197 Commercial Electric Cooking Appliances
A240/A240M Specification for Chromium and Chromium-
4
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure 2.3 ANSI Standards:
Vessels and for General Applications ANSI B1.1 Unified Inch Screw Threads (UN and UNR
Thread Form)
ANSI Z1.4 Sampling Procedures and Tables for Inspection
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
by Attributes
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
ANSI Z21.41 Quick-Disconnect Devices for Use With Gas
Cooking and Warming Equipment.
Fuel Appliances
Current edition approved July 1, 2011. Published August 2011. Originally
approved in 1989. Last previous edition approved in 2010 as F1217 – 10. DOI:
10.1520/F1217-11.
2 3
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from Underwriters Laboratories (UL), Corporate Progress, 333
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Pfingsten Rd., Northbrook, IL 60062.
4
Standards volume information, refer to the standard’s Document Summary page on Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
the ASTM website. 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1217 − 11
ANSI Z21.69 Connectors for Moveable Gas Appliances cooking compartment at a pressure range from 0 to 15 psig (0
ANSI Z83.11 Gas Food Service Equipment to
...

This document is not anASTM standard and is intended only to provide the user of anASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
An American National Standard
Designation:F1217–10 Designation: F1217 – 11
Standard Specification for
1
Cooker, Steam
This standard is issued under the fixed designation F1217; 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 (´) indicates an editorial change since the last revision or reapproval.
This standard has been approved for use by agencies of the Department of Defense.
1. Scope
1.1 This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known
as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a
combination thereof, in commercial and institutional food service establishments. This specification can be used for sub-zero-
pressure steamers, pressure steamers, combination pressure/pressureless steamers, boilerless steamers, and connectionless
steamers, and does not cover steam cooking equipment used by food processors who normally package the food that they cook.
1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parentheses are provided
for information only.
1.3 This standard may involve hazardous materials, operations, and equipment. 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
2
2.1 ASTM Standards:
A36/A36M Specification for Carbon Structural Steel
A167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip
A176 Specification for Stainless and Heat-Resisting Chromium Steel Plate, Sheet, and Strip
A240/A240M Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels
and for General Applications
A268/A268M Specification for Seamless and Welded Ferritic and Martensitic Stainless Steel Tubing for General Service
A269 Specification for Seamless and Welded Austenitic Stainless Steel Tubing for General Service
A276 Specification for Stainless Steel Bars and Shapes
A478 Specification for Chromium-Nickel Stainless Steel Weaving and Knitting Wire
A568/A568M Specification for Steel, Sheet, Carbon, Structural, and High-Strength, Low-Alloy, Hot-Rolled and Cold-Rolled,
General Requirements for
A635/A635M Specification for Steel, Sheet and Strip, Heavy-Thickness Coils, Hot-Rolled, Alloy, Carbon, Structural,
High-Strength Low-Alloy, and High-Strength Low-Alloy with Improved Formability, General Requirements for
A1011/A1011M Specification for Steel, Sheet and Strip, Hot-Rolled, Carbon, Structural, High-Strength Low-Alloy, High-
Strength Low-Alloy with Improved Formability, and Ultra-High Strength
B108 Specification for Aluminum-Alloy Permanent Mold Castings
B209 Specification for Aluminum and Aluminum-Alloy Sheet and Plate
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F1484 Test Methods for Performance of Steam Cookers
3
2.2 Underwriters Laboratories Standard:
UL/ANSI 197 Commercial Electric Cooking Appliances
1
This specification is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.02 on Cooking
and Warming Equipment.
Current edition approved Nov.July 1, 2010.2011. Published December 2010.August 2011. Originally approved in 1989. Last previous edition approved in 20032010 as
F1217 – 103. DOI: 10.1520/F1217-101.
2
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from Underwriters Laboratories (UL), Corporate Progress, 333 Pfingsten Rd., Northbrook, IL 60062.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
F1217 – 11
4
2.3 ANSI Standards:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes
ANSI Z2
...

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ASTM F2835-10(2023)(Specification)
Standard Specification for Underfired Broilers

ABSTRACT
This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments. Broilers covered by this specification are classified by type, style, fuel class, and size. Broilers shall have heat sources arranged so that different areas of the broiler may be controlled independently. When specified in the contract or purchase order, performance testing shall be performed in accordance with Test Method F1695.
SCOPE
1.1 This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments.  
1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.3 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.4 This 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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ASTM
ASTM F1047-17(2023)(Specification)
Standard Specification for Frying and Braising Pans, Tilting Type

ABSTRACT
This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling. Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities. Braising pans are classified by type, grade, and style. Type: type IA - table or countertop units with regular shaped clad plate and pan sides, type IB - table or countertop units with circularly shaped clad plate and pan sides, type II - floor mounted pans with an open stand, type III - floor mounted pans with a cabinet base, and type IV - wall mounted pans. Grade: grade A - manual tilting system, and grade B - power tilting system. Style: style i - electric heated, and style ii - gas heated. The design and construction of tilting frying and braising pans are presented in details.
SCOPE
1.1 This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling.  
1.2 Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities.  
1.3 The values as stated in inch-pound units are to be regarded as the standard. The values in parentheses are provided for information only.  
1.4 This specification may involve hazardous materials, operations, and equipment. 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.5 This 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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ASTM
ASTM F1521-22(Test Method)
Standard Test Methods for Performance of Range Tops

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the range top under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.  
5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.  
5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.  
5.4 The heat-up energy efficiency is a direct measurement of range top efficiency at the full-energy input rate and simmer energy is a measurement of the range top efficiency while maintaining operational temperature. This data can be used by food service operators in the selection of range tops, as well as for the management of a restaurant’s energy demands.
Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).  
5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range top capacity. This helps the food service operator match a range top to particular food output requirements.
SCOPE
1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.  
1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.  
1.3 The range top can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2), and  
1.3.2 Pilot energy consumption (see 10.3).  
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4),  
1.3.4 Cooking energy efficiency and production capacity (see 10.5), and  
1.3.5 Simmer energy consumption rate (optional, see 10.6).  
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.6 This 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.

  • Standard
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  • Standard
    9 pages
    English language
    sale 15% off