iTeh StandardsiTeh Standards
EURUSD
Your shopping cart is empty.
ASTM

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

Buy Standard

ASTM F2800-11 - Standard Specification for Recirculating Hood System for Cooking AppliancesASTM F2800-11 - Standard Specification for Recirculating Hood System for Cooking Appliances
PreviousNext
Technical specification
ASTM F2800-11 - Standard Specification for Recirculating Hood System for Cooking Appliances
English language
4 pages
sale 15% off
Preview
sale 15% off
Preview

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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: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
...

Questions, Comments and Discussion

Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.

This May Also Interest You

ASTM
ASTM F1360-24(Specification)
Standard Specification for Ovens, Microwave, Electric

ABSTRACT
This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food. The microwave ovens are classified by types, sizes, groups, styles, and classes. In terms of types, there are two kinds: Type I is commercial microwave oven and Type II is combination of commercial microwave and convection/radiant heat oven. They can be classified into Size 600, Size 1200, and Size 1800 according to microwave output power. In terms of cavity volume, these ovens can be divided into Group 1, Group 2, Group 3, and Group 4. As for the size of cooking cavity, these microwave ovens may be grouped into Class 1, Class 2, Class 3, and Class 4. They may have two styles: Style 1 which has a dial type timer and Style 2 which has a digital timer and touchpad controls(computer controlled). The material, design, construction, and physical requirements of microwave ovens shall be discussed. The performance requirements of these ovens shall be discussed after evaluating the following: cooking cavity light, interchangeability, microwave rated power output, and operation. The following tests shall be performed: cavity weight load test, microwave rated power output test, commercial microwave oven reliability test, production unit test, operational test, and microwave energy distribution test.
SCOPE
1.1 This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food.  
1.2 Limitations—This specification does not include all types, sizes, groups, styles, and classes of the commodities indicated by the titles of the specification, or that are commercially available, but is intended to cover the types, sizes, groups, styles, and classes that are suitable for general requirements.  
1.3 Oven Selection And Application—Prior to the use of the classifications given in 4.1, the user agency should ensure they are not restricted by some aspect of the microwave oven design such as a weight or external dimension limitation that would prevent the unrestricted use of the classifications given in 4.1.  
1.4 Microwave Oven Availability—Although 4.1 lists a wide range of sizes, classes, groups, and styles for commercial types of ovens, not all combinations are available.  
1.5 The values stated in inch-pound units are to be regarded as the standard. The SI units given in parentheses are for information only.  
1.6 The following precautionary caveat pertains to the test method portion only, Section 10, 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.7 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
    7 pages
    English language
    sale 15% off
  • Technical specification
    7 pages
    English language
    sale 15% off
ASTM
ASTM F2092-24(Specification)
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. The units may have water and drain connections for adding moisture but do not have a dedicated steam only mode.  
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 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.  
1.4 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
    6 pages
    English language
    sale 15% off
  • Technical specification
    6 pages
    English language
    sale 15% off
ASTM
ASTM F1484-18(2023)(Test Method)
Standard Test Methods for Performance of Steam Cookers

SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the steam cooker is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.  
5.2 Preheat energy and duration can be useful to food service operators for managing power demands and knowing how quickly the steam cooker can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption.  
5.4 Green pea cooking energy efficiency is an indicator of steam cooker energy performance when cooking frozen products under various loading conditions. This allows the food service operator to consider energy costs when selecting a steam cooker.  
5.5 Potato cooking energy efficiency is an indicator of steam cooker energy performance when cooking foods that require long cook times (for example, potatoes, beans, rice, lasagna or casserole rethermalization). The test demonstrates the difference in energy efficiency between pressure and pressureless steam cookers for this type of cooking event. The information may help a food service operator to evaluate what type of steamer to select (pressure versus pressureless versus dual pressure mode) from an energy performance perspective.  
5.6 Green pea production capacity and potato production capacity can be used by food service operators to choose a steam cooker to match their particular food output requirements.  
5.7 Water consumption characterization is useful for estimating water and sewerage costs associated with appliance operation.  
5.8 Condensate temperature measurement is useful to verify that the temperature does not exceed regional building code limits.  
5.9 Cooking uniformity provides information regarding the steamer’s ability to cook food at the same rate throughout the steamer’s compartment.
SCOPE
1.1 These test methods evaluate the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption.  
1.2 These test methods are applicable to the following steam cookers: high-pressure, low-pressure, pressureless and vacuum steam cookers (Specification F1217 Grades A, B, C and D); convection and non-convection steam cookers; steam cookers with self-contained gas-fired, electric, or steam coil steam generators, and those connected directly to an external potable steam source (Specification F1217 Styles i, ii, iii, and iv). The steam cookers will be tested for the following (where applicable):  
1.2.1 Maximum energy input rate (see 10.2).  
1.2.2 Preheat energy consumption and duration (see 10.3).  
1.2.3 Idle energy rate (see 10.5).  
1.2.4 Pilot energy rate (see 10.6).  
1.2.5 Frozen green pea cooking energy efficiency (see 10.8).  
1.2.6 Frozen green pea production capacity (see 10.8).  
1.2.7 Whole potato cooking energy efficiency (see 10.9).  
1.2.8 Whole potato production capacity (see 10.9).  
1.2.9 Water consumption (see 10.7, 10.9, and 10.10).  
1.2.10 Condensate temperature (see 10.8 and 10.9).  
1.2.11 Cooking uniformity (see 10.11).  
1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.  
1.4 This standard may involve hazardous materials, operations, and equipment. It does not 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 Organiza...

  • Standard
    24 pages
    English language
    sale 15% off
ASTM
ASTM F2380-18(2023)(Test Method)
Standard Test Method for Performance of Conveyor Toasters

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the conveyor toaster is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the conveyor toaster can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods. In addition, a power saving mode (if applicable) will demonstrate energy savings during idle periods.  
5.4 Production capacity information can help an end user to better understand the production capabilities of a conveyor toaster as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of conveyor toasters including radiant and contact toasters. The food service operator can use this evaluation to select a conveyor toaster and understand its energy consumption.  
1.2 This test method is applicable to gas and electric conveyor toasters.  
1.3 The conveyor toaster can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate and preheat temperature profile (10.2),  
1.3.2 Preheat energy consumption and time (10.3),  
1.3.3 Idle energy rate (10.4),  
1.3.4 Pilot energy rate (if applicable, 10.5),  
1.3.5 Cooking energy rate (10.8), and  
1.3.6 Production capacity (10.8).  
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.  
1.5 This test method 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.  
1.6 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
    11 pages
    English language
    sale 15% off
ASTM
ASTM F2093-18(2023)(Test Method)
Standard Test Method for Performance of Rack Ovens

SIGNIFICANCE AND USE
5.1 The energy input rate and thermostat calibration tests are used to confirm that the rack oven is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rack oven can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-baking periods.  
5.4 The oven's browning and baking uniformity can be used by an operator to select an oven that bakes a variety of products evenly.  
5.5 Steam performance can be useful for a food service operator interested in the oven's ability to consistently create steam during a baking cycle.  
5.6 Baking energy efficiency is a precise indicator of rack oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rack oven.  
5.7 Production capacity is used by food service operators to choose a rack oven that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and baking performance of rack ovens. The food service operator can use this evaluation to select a rack oven and understand its energy performance.  
1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens.  
1.3 The rack oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Thermostat calibration (10.3),  
1.3.3 Preheat energy and time (10.4),  
1.3.4 Idle energy rate (10.5),  
1.3.5 Pilot energy rate, if applicable (10.6),  
1.3.6 White sheet cake browning (10.7), and  
1.3.7 Steam performance (10.8), and  
1.3.8 Baking energy efficiency and production capacity (10.9).  
1.4 The values stated in inch-pound units are to be regarded as standard.  
1.5 This test method 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.  
1.6 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
    19 pages
    English language
    sale 15% off
ASTM
ASTM F1963-05(2023)(Specification)
Standard Specification for Deep-Fat Fryers, Gas or Electric, Open

ABSTRACT
This specification covers the design and construction of commercial deep fat fryers which use electricity or gas as the heat source. These units are also known as fryers and are for use in commercial and institutional food service establishments. These open deep fat fryers are classified by type, size, grade, and class. Different types are classified according to where each type could be used: Type 1 for counter top use, Type 2 drop-in use, Type 3, floor-mounted, portable-castered use, and Type 4 is for floor-mounted, stationary-leg use. The classification of sizes (A-F) depends on the cooking capacity of fryers. These fryers can also be classified into four grades according to the type of material the cooking vessel and exterior are made: Grade 1 which has a stainless-steel cooking vessel and stainless steel exterior, Grade 2 which has a stainless-steel cooking vessel and coated carbon steel exterior, Grade 3 which has a carbon-steel cooking vessel and coated carbon steel exterior, and Grade 4 which has a carbon-steel cooking vessel and stainless steel exterior. In terms of style, four styles are available for these fryers: Style A which can be used for fixed electric heating, Style B for swing-up electric heating, Style C for induction heating, and Style D for gas firing. In terms of class, there are two kinds: Class 1 are fryers without automatic basket lift mechanism while Class 2 are fryers with automatic basket lift mechanism. Each fryer shall be subjected to a performance test.
SCOPE
1.1 This specification covers commercial deep fat fryers which use electricity or gas as the heat source. These units also are known as fryers and are for use in commercial and institutional food service establishments.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The 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
    6 pages
    English language
    sale 15% off
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
    sale 15% off
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.

  • Technical specification
    5 pages
    English language
    sale 15% off
ASTM
ASTM F1217-17(2023)(Specification)
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, 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
    6 pages
    English language
    sale 15% off
ASTM
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.

  • Technical specification
    4 pages
    English language
    sale 15% off