ASTM F2092-01(2007)
(Specification)Standard Specification for Convection Oven Gas or Electric
Standard Specification for Convection Oven Gas or Electric
ABSTRACT
This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. Convection ovens covered by this specification are classified by type, grade, class, size, style and capacity: Type I, Type II, and Type III; Grade A and Grade B; Class 1, Class 2, Class 3, Class 4, Class 5, Class 6, Class 7, Class 8, Class 9, Class 10, and Class 11; Size a and Size b; and Style i and Style ii. Performance testing and thermostat test shall be performed to conform with the specified requirements.
SCOPE
1.1 This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments.
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.
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.
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Standards Content (Sample)
NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
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Designation:F2092 −01(Reapproved 2007) An American National Standard
Standard Specification for
Convection Oven Gas or Electric
This standard is issued under the fixed designation F2092; 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.
1. Scope F1496 Test Method for Performance of Convection Ovens
2.2 Other Publications:
1.1 Thisspecificationcoversforcedairconvectionovensfor
ANSI/NSF 4 Commercial Cooking, Rethermalization and
baking, roasting or rethermalizing which utilize gas or electri-
Powered Hot Food Holding and Transport Equipment
cal heat sources, or both for cooking food in the commercial
ANSI Z223/NFPA 70 National Electrical Code
and institutional food service establishments.
ANSI/UL 197 Commercial Electrical Cooking Appliances
1.2 The values stated in inch-pound units are to be regarded
ANSIB1.1 Unifiedin.ScrewThreads(UNandUNRThread
as the standard. The SI values given in parentheses are 4
Form)
provided for information only. 4
ANSI Z21.41 Quick-Disconnect Devices for Use With
1.3 This standard may involve hazardous materials,
ANSI Z21.45 Flexible Connectors of Other Than All-Metal
operations, and equipment. This standard does not purport to
Construction for Gas Appliances
address all of the safety concerns, if any, associated with its
ANSI Z83.11 Gas Food Service Equipment
use. It is the responsibility of the user of this standard to
ANSI Z1.4 Sampling Procedures and Tables for Inspection
establish appropriate safety and health practices and deter-
and Attributes
mine the applicability of regulatory limitations prior to use.
ANSI/NFPA 54 National Fuel Gas Code
MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
2. Referenced Documents
ment (Type 1—Environmental and Type 2—Internally
2 5
2.1 ASTM Standards: Excited)
MIL-STD-461 Requirements For the Control Of Electro-
A36/A36M Specification for Carbon Structural Steel
A167 Specification for Stainless and Heat-Resisting magnetic Interference Characteristics of Subsystems and
Equipment
Chromium-Nickel Steel Plate, Sheet, and Strip
A176 Specification for Stainless and Heat-Resisting Chro- MIL-STD-1399/300 Interface Standard For Shipboard Sys-
tems Section 300A Electric Power, Alternating Current
mium Steel Plate, Sheet, and Strip
A276 Specification for Stainless Steel Bars and Shapes
3. Terminology
A366/A366M Specification for Commercial Steel (CS)
Sheet, Carbon, (0.15 Maximum Percent) Cold-Rolled
3.1 Definitions of Terms Specific to This Standard:
(Withdrawn 2000) 3.1.1 capacity—the capacity of a convection oven is deter-
D3951 Practice for Commercial Packaging
mined by the number of bake or sheet pans that it is designed
F760 Specification for Food Service Equipment Manuals to hold during cooking. For capacity classification, the mini-
F1166 Practice for Human Engineering Design for Marine
mum vertical clearance between each row of pans shall be 1 in.
Systems, Equipment, and Facilities (25 mm).
F1495 Specification for Combination Oven Electric or Gas
3.1.2 convection oven—as used in this specification—a
Fired
device that, with a heat source combines the function of
circulating hot convection air in an enclosed cavity by means
of an electric motor-operated fan or blower, for the purpose of
This specification is under the jurisdiction of ASTM Committee F26 on Food
baking, roasting or rethermalizing of food.
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
Cooking and Warming Equipment.
3.1.3 oven cavity—space within the convection oven in
Current edition approved April 1, 2007. Published July 2007. Originally
which food products are heated or cooked.
approved in 2001. Last previous edition approved in 2001 as F2092 – 01. DOI:
10.1520/F2092-01R07.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
Standards volume information, refer to the standard’s Document Summary page on 4th Floor, New York, NY 10036, http://www.ansi.org.
the ASTM website. Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
The last approved version of this historical standard is referenced on Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://
www.astm.org. www.dodssp.daps.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2092−01 (2007)
3.1.4 pans—containers used to hold the food product in the 5.1.5 Class,
oven cavity. 5.1.6 Size,
5.1.7 Style, and
3.1.4.1 full size—bakeorsheetpanisnominally18by26by
5.1.8 Capacity.
1 in. (457 by 660 by 25 mm).
5.2 Thefollowingoptionsshouldbereviewedandifanyare
3.1.4.2 half size—bake or sheet pan is nominally 18 by 13
desired they should be included in the order:
by 1 in. (457 by 330 by 25 mm).
5.2.1 When Federal/Military procurement(s) is involved,
refer to the supplement pages.
4. Classification
5.2.2 Type of gas, if applicable: natural, propane or other
Convection ovens covered by this specification are classified
(specify dry gas energy content in BTU’s per cubic foot).
by type, grade, class, size, style and capacity.
5.2.3 Electrical power connection if applicable - power cord
4.1 Type:
with plug or conduit connection and size.
4.1.1 Type I—Table or Counter top units,
5.2.4 Fan Speed—single speed or 2 speed.
4.1.2 Type II—Table or Counter top units stacked 2 high,
5.2.5 A cool down switch to manually override the fan
and
shut-off referenced in 7.5.5.
4.1.3 Type III—Floor Installed or Roll-In units,
5.2.6 Type of Controls—Electro-mechanical, solid state or
4.2 Grade:
programmable/computer controlled.
4.2.1 Grade A—Standard Depth, and
5.2.7 Interior Finish—porcelain enamel or stainless steel.
4.2.2 Grade B—Extended Depth.
5.2.8 When specified, with a quick-disconnect gas supply,
an approved quick disconnect (socket and plug) conforming to
4.3 Class:
ANSI Z21.41, and a flexible metal connector conforming to
4.3.1 Class 1—208 volts, 60 hertz, 1 phase,
ANSI Z21.45 and consisting of a male pipe thread fitting on
4.3.2 Class 2—208 volts, 60 hertz, 3 phase,
one end and a union with female thread on the opposite end
4.3.3 Class 3—240 volts, 60 hertz, 1 phase,
shall be provided with the convection oven.
4.3.4 Class 4—240 volts, 60 hertz, 3 phase,
5.2.9 When other than manufacturer’s standard,
4.3.5 Class 5—480 volts, 60 hertz, 3 phase,
commercial, domestic packaging is required, specify packag-
4.3.6 Class 6—120 volts, 60 hertz, 1 phase,
ing requirements (13.1).
4.3.7 Class 7—220 volts, 60 hertz, 3 phase,
5.2.10 When specified, a certification to ensure that samples
4.3.8 Class 8—230 volts, 50 hertz, 1 phase,
representing each lot have been either tested or inspected as
4.3.9 Class 9—230 volts, 50 hertz, 3 phase,
directed and the requirements have been met. When specified,
4.3.10 Class 10—380 volts, 50 hertz, 3 phase, and
a copy of the certification and/or test results shall be furnished
4.3.11 Class 11—440 volts, 60 hertz, 3 phase (shipboard
to the purchaser.
use).
5.2.11 When specified,additional accessories such as wire
4.4 Size:
shelves, casters, oven stand, legs, wash-down hose assembly,
4.4.1 Size a—Half Size, and
and faucets shall be provided.
4.4.2 Size b—Full Size.
5.2.12 When specified, controls shall be waterproof.
4.5 Style:
6. Material
4.5.1 Style i—Electric Heated Convection Oven, and
4.5.2 Style ii—Gas Fired Convection Oven. 6.1 General:
6.1.1 Convection ovens shall conform to the applicable
4.6 Capacity:
documents listed in section 2.2.
4.6.1 Minimum 3 half size bake sheets (forType I, GradeA,
6.1.2 Materialsusedshallbefreefromdefects,whichwould
Size a),
affect the performance or maintainability of individual
4.6.2 Minimum 6 half size bake sheets (for Type II, Grade
components, or of the overall assembly.
A, Size a),
6.1.3 Materials not specified herein shall be of the same
4.6.3 Minimum 5 full size bake sheets (for Type I, GradeA
quality used for the intended purpose in commercial practice.
and B, Size b),
6.1.4 Use of used or rebuilt products is not allowed under
4.6.4 Minimum 10 full size bake sheets (for Type II, Grade
this specification.
A and B, Size b), and
4.6.5 Minimum 16 full size bake sheets (for Type III, Grade
6.2 Hardware and Fittings—Unless otherwise specified, all
A, Size b). hardware and fittings shall be corrosion-resistant or suitably
processed to resist corrosion in accordance with the manufac-
5. Ordering Information
turer’s standard practice.
5.1 An order for a convection oven(s) under this specifica-
6.3 Threaded Parts—All threaded parts shall conform to
tion shall specify:
ANSI B1.1.
5.1.1 ASTM specification number and date of issue.
7. Design and Construction
5.1.2 Quantity to be furnished.
5.1.3 Type, 7.1 Type 1 andType 2 shall be capable of being mounted on
5.1.4 Grade, legs or stand.
F2092−01 (2007)
7.2 Electrical Characteristics—All electric convection ov- 7.8.3 Proof of Compliance: Evidence of complying with
ens shall be designed for operation on nominal voltage ratings, ANSI/UL 197 or ANSI Z83.11 and ANSI/NSF 4 shall be a
frequency and phases as specified by electrical class (4.3). listing in a third party certification agency listing book, or a
certified test report from a nationally recognized testing labo-
7.3 Door—Provisions shall be made to limit dripping when
ratory acceptable to the purchaser or appropriate labels at-
opened. Gasket, when provided, shall be replaceable without
tached.
the use of tools or with the use of simple tools such as a
7.8.4 Certification of compliance to the standards cited in
screwdriver or plier.
this specification shall be provided, if required, in the purchase
7.4 Fan and Baffle:
document.
7.4.1 A motor operated fan or blower shall be provided to
7.9 Convection ovens shall be delivered assembled, ready
ensure forced air circulation within the oven cavity.
for connection to electricity and/or gas piping as applicable.
7.4.2 Fan shall be operated by a single speed or two-speed
motor.
8. Performance Requirements
7.4.3 Air baffle or fan guard may be provided to maintain
uniformity of temperature within the oven cavity. 8.1 Performance Testing—When specified in the contract or
purchase order, performance testing shall be performed and
7.4.4 When provided, the baffle or fan guard shall be
reported in accordance with Test Method F1496.
removable for cleaning of fan or blower.
7.5 Controls:
9. Sampling and Quality Assurance
7.5.1 All convection ovens shall be provided with means to
9.1 Sampling—When specified in the contract or purchase
regulate the oven interior temperature.
order, sampling for the inspection and tests contained in the
7.5.2 The temperature regulating device shall be calibrated
main body of this specification shall be performed in accor-
to maintain the temperature of air inside the oven within a
dance with ANSI Z1.4.
tolerance of 25°F (13.9°C) from the set point (Section 10).
7.5.3 A timer to monitor the cook time may be provided.
9.2 The convection ovens ready for shipment shall be
When provided, it shall signal the end of set cook time with an
measured and inspected by the manufacturer for compliance
audible alarm and prevent continued heating of the air inside
with this specification.
the oven cavity.
7.5.4 Whencontrolknobs,switchesandindicatinglightsare
10. Testing Methods
located on the front panel they shall be recessed or otherwise
10.1 Thermostat Test:
protected from inadvertent changes or damage.
10.1.1 Significance and Use—This test determines compli-
7.5.5 Each oven shall be provided with a door control
ance with 7.5.2-oven interior temperature variances from the
switch that will de-energize the heating elements and the fan or
thermostat setting.
blower circuit when the door is opened in any operating mode
10.1.2 The convection oven shall be connected to the
(see 5.2.5 for exception).
specified power source. The thermostat shall be set at 350°F
7.6 Heating Elements:
(177°C) and the convection oven allowed to operate until the
7.6.1 The electric convection ovens shall have heating
temperature control has cycled “on” and “off” through at least
elements arranged so that they will not intrude in the space
three cycles at this setting. The convection oven cavity shall
intended for baking pans.
then have five temperature readings taken. The readings shall
7.6.2 Heating elements shall be readily accessible for repair
be taken 4 in. (102 mm) from each corner (measured in all
or replacement.
three planes) and at the center of the oven cavity (that is, at the
7.6.3 The terminals of the heating elements shall project a intersection of the diagonals from corner to corner). The high
sufficient distance to permit easy access to the connections.
temperatureateachpointandthelowtemperatureateachpoint
shallberecordedfor15min.Thesetemperaturesshallconform
7.6.4 All internal wiring shall be free of stress or tension
and, where required, shall be coated with high-heat resistant to the tolerances specified in 7.5.2.
insulation to resist water and grease. 10.1.3 The procedure described in 10.1.2 shall be repeated
at 450°F (232°C) set point.
7.7 Fuel System for Gas Convection Ovens—The gas con-
vection ovens shall be designed to operate on natural or
11. Product Marking
propane gas. When specified (see 5.2.2) a separately furnished
conversion kit shall be supplied.
11.1 Each convection oven shall be provided with an
identification plate in compliance withANSI/Z83.11 orANSI/
7.8 Standards and Compliance:
UL197.
7.8.1 Convection ovens and accessories shall conform to
ANSI/UL No. 197 or ANSI Z83.11, as applicable and ANSI/
12. Manuals
NSF 4, ANSI/NFPA 54 and ANSI Z223/NFPA 70 as appli-
cable.
12.1 Each convection oven shall be furnished with an
7.8.2 All ovens intended for rethermalizing applications installation and operating instructions manual. Manual shall
shall passANSI/NSF 4 requirements for rethermalizing ovens. comply with Specification F760.
F2092−01 (2007)
13. Packing and Package Marking 15. Keywords
13.1 The convection oven shall be packaged and packed in 15.1 baking oven; convection oven; cooking device; ex-
accordance with the manufacturer’s standard commercial do-
tended cavity oven; food service equipment; rethermalizing
mestic packaging. The package shall be marked showing the
oven; roasting oven; roll-in oven
name of the product, model number, serial number and
manufacturer’s name. When speci
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