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ASTM F2800-11

(Specification)

Standard Specification for Recirculating Hood System for Cooking Appliances

Standard Specification for Recirculating Hood System for Cooking Appliances

ABSTRACT
This specification covers the requirements of recirculating systems rated 600 volts or less and intended for indoor use with integral and non-integral recirculating systems and for installation in commercial establishments using electric commercial cooking appliances for the preparation of food. This specification also identifies the physical and performance requirements of the filters and recirculating hoods, which include filter interlocks, hood airflow, grease emissions, and filtration efficiency.
SCOPE
1.1 This specification covers the requirements of recirculating systems rated 600 volts or less and intended for indoor use with integral and non-integral recirculating systems and for installation in commercial establishments using electric commercial cooking appliances for the preparation of food.

General Information

Status
Historical
Publication Date
30-Nov-2011
ICS
97.040.20 - Cooking ranges, working tables, ovens and similar appliances
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.07 - Commercial Kitchen Ventilation
Current Stage
Ref Project

Relations

Replaced By
ASTM F2800-11(2017) - Standard Specification for Recirculating Hood System for Cooking Appliances
Effective Date
01-Apr-2017

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ASTM F2800-11 - Standard Specification for Recirculating Hood System for Cooking Appliances
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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:F2800 −11 An American National Standard
Standard Specification for
Recirculating Hood System for Cooking Appliances
This standard is issued under the fixed designation F2800; 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 2.3 Other Standards:
EPA Method 202 Determination of Condensable Particulate
1.1 This specification covers the requirements of recirculat-
Emissions from Stationary Sources
ing systems rated 600 volts or less and intended for indoor use
with integral and non-integral recirculating systems and for
3. Terminology
installation in commercial establishments using electric com-
3.1 Definitions:
mercial cooking appliances for the preparation of food.
3.1.1 grease removal device, n—a device designed and
installed in a Type I hood to remove condensable grease vapor
2. Referenced Documents
or particles, or both, from the airstream.
2.1 ASTM Standards:
3.1.1.1 Discussion—The device must be certified to
A167 Specification for Stainless and Heat-Resisting
ANSI/UL 1046 or be listed to ANSI/UL 710B as part of the
Chromium-Nickel Steel Plate, Sheet, and Strip
hood.
A176 Specification for Stainless and Heat-Resisting Chro-
3.1.1.1 baffle filter, n—typically have a series of vertical
mium Steel Plate, Sheet, and Strip
baffles designed to capture grease and drain to a grease trough.
D3951 Practice for Commercial Packaging
3.1.1.1 Discussion—Filters are removable for cleaning and
F760 Specification for Food Service Equipment Manuals
maintenance to the hood.
F1704 Test Method for Capture and Containment Perfor-
3.1.1.2 electro-static precipitator (ESP), n—an electric de-
mance of Commercial Kitchen Exhaust Ventilation Sys-
vice that draws contaminated air past an ionizer that charges
tems
the particles in the airstream and deposits them on oppositely
F2474 Test Method for Heat Gain to Space Performance of
charged collecting plates.
Commercial Kitchen Ventilation/Appliance Systems
F2519 TestMethodforGreaseParticleCaptureEfficiencyof
3.1.2 hood, n—a device designed to capture and contain
Commercial Kitchen Filters and Extractors
cooking effluent including, grease, smoke, steam, heat, and
2.2 ANSI Standards: vapor until it is exhausted through a duct or recirculating
ANSI B1.1 Unified Inch Screw Threads (UN and UNR system.
Thread Form)
3.1.3 recirculating system, n—a system listed to ANSI/UL
ANSI/UL 710B Standard for Recirculating Systems
710B incorporating a hood, a fan, and air treatment devices
ANSI/UL 1046 Grease Filters for Exhaust Ducts
designed to substantially remove grease and particulate matter
ANSI Z1.4 Sampling Procedures and Tables for Inspection
from the airstream before reintroducing the treated air into the
and Attributes
occupied space.
NSF/ANSI 2 Food Equipment
3.1.3.1 integral, n—A recirculating system that forms an
integral part of the cooking appliance.
This test method is under the jurisdiction of ASTM Committee F26 on Food 3.1.3.2 non-integral, n—Arecirculating system intended for
Service Equipment and is the direct responsibility of Subcommittee F26.07 on
installation over specific commercial cooking equipment.
Commercial Kitchen Ventilation.
3.1.4 Type I hood, n—a hood used for collecting and
Current edition approved Dec. 1, 2011. Published January 2012. DOI: 10.1520/
F2800-11.
removing convective heat, grease particulate, condensable
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
vapor, and smoke.
contact ASTM 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. Available from United States Environmental Protection Agency (EPA), Ariel
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Rios Bldg., 1200 Pennsylvania Ave., NW, Washington, DC 20004, http://
4th Floor, New York, NY 10036, http://www.ansi.org. www.epa.gov.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2800−11
3.1.4.1 Discussion—Includes listed grease filters, baffles, or 5.2.3 When special or supplemental requirements, or both,
extractors for removing the grease and a fire-suppression such as inspections, options, accessories, modifications,
system. changes for correctional facilities use, additional nameplate
data, etc. are required.
4. Classification
5.2.4 When specified, a certification to ensure that samples
representing each lot have been either tested or inspected as
4.1 Commercial recirculating systems shall be classified by
directed and the requirements have been met. When specified,
Type, Style, Electrical Class and Size:
a copy of the certification or test results, or both, shall be
4.1.1 Type:
furnished to the purchaser.
4.1.1.1 Type 1—Hood is integral and attached to the appli-
ance.
6. Materials
4.1.1.2 Type 2—Hood is non-integral and unattached to the
6.1 General—Recirculating hood systems shall conform to
appliance and stands on adjustable legs.
the applicable documents listed in Section 2. Materials used
(1) Type 2A—With plain adjustable legs.
shall be free of defects that would affect the performance or
(2) Type 2B—With flanged feet that allows the stand to be
maintainability of individual components or of the overall
bolted to the floor.
assembly. Materials not specified herein shall be of the same
4.1.2 Style:
quality used for the intended purpose in commercial practice.
4.1.2.1 Style 1—Electric grill.
The use of used or rebuilt products is not allowed under this
4.1.2.2 Style 2—Electric open vat fryer.
specification unless otherwise specified.
4.1.2.3 Style 3—Electric kettle fryer.
4.1.2.4 Style 4—Electric pressure fryer. 6.2 Hood—Thehoodandotherpartsofanexhausthoodthat
4.1.2.5 Style 5—Electric oven. serve to confine or convey the exhaust products, including
4.1.2.6 Style 6—Combination of above electric appliances. dampers and structural parts, shall be made of materials
equivalent in strength and fire resistance to Type 302, 304, or
4.1.2.7 Style 7—Other electric appliance (specify).
4.1.3 Electrical Class: 430 stainless steel not less than 0.037 inch (0.94 mm) or steel
notlessthan0.043inch(1.09mm)thick.Internalferrousmetal
4.1.3.1 Class 1—208 Volt, 1Ph, 60 Hz power supply.
4.1.3.2 Class 2—208 Volt, 3Ph, 60 Hz power supply. parts of the hood shall be made of one of the 300 or 400 series
4.1.3.3 Class 3—240 Volt, 1Ph, 60 Hz power supply. of stainless steel or provided with corrosion protection.
4.1.3.4 Class 4—240 Volt, 3Ph, 60 Hz power supply.
6.3 Hardware and Fittings—Unless otherwise specified, all
4.1.3.5 Class 5—480 Volt, 3Ph, 60 Hz power supply.
hardware and fittings shall be corrosion resistant to Specifica-
4.1.3.6 Class 6—440 Volt, 3Ph, 60 Hz power supply (ship-
tions A167 or A176 or suitably processed to resist corrosion in
board use).
accordance with the manufacturer’s standard practice.
4.1.3.7 Class 7—400 Volt, 3Ph, 50 Hz power supply.
6.4 Threaded Parts—All threaded parts shall conform to
4.1.3.8 Class 8—230 Volt, 1 Ph, 50 Hz.
ANSI B1.1.
4.1.4 Size:
4.1.4.1 Size 1—Length of less than 3 ft (0.914 m).
7. Physical Requirements
4.1.4.2 Size 2—Lengt
...

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SCOPE
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ASTM
ASTM F2834-10a(2023)(Specification)
Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing

ABSTRACT
This specification covers design and construction, physical properties, and performance requirements for cooktops which utilize induction as a means for cooking and warming food in commercial and institutional food service establishments. Included are tabletop units, drop-in units and floor standing equipment with integral induction hobs. Testing methods include temperature control accuracy test, dry pan test, minimum load detection test, operating power test, and induction cooktop efficiency test.
SCOPE
1.1 This specification covers cooktops which utilize induction as a means for cooking and warming food in commercial and institutional food service establishments. Included are tabletop units, drop-in units and floor standing equipment with integral induction hobs.  
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 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.

  • Technical specification
    4 pages
    English language
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