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ASTM F2521-09(2022)

(Specification)

Standard Specification for Heavy-Duty Ranges, Gas and Electric

Standard Specification for Heavy-Duty Ranges, Gas and Electric

ABSTRACT
This specification covers heavy-duty ranges that use gas or electrical heat sources, or both, for cooking food in the commercial and institutional food service establishments. Types: type I-electric range top with electric oven; type I-electric range top with gas-fired oven; type I-electric range top with storage base; type II-gas-fired range top with gas-fired oven; type II-gas-fired range top with electric oven; and type II-gas-fired range top with storage base. Electric ovens: electric standard oven and electric convection oven. Power: natural gas, propane, manufactured gas, and other gases. All ranges shall be provided with means to regulate the oven interior temperature and cook top burner heat. Oven thermostat test shall be performed to meet the requirements prescribed.
SCOPE
1.1 This specification covers heavy-duty ranges that use 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 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.

General Information

Status
Published
Publication Date
31-May-2022
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

Refers
ASTM F1275-14(2020) - Standard Test Method for Performance of Griddles
Effective Date
01-Aug-2020

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ASTM F2521-09(2022) - Standard Specification for Heavy-Duty Ranges, Gas and ElectricASTM F2521-09(2022) - Standard Specification for Heavy-Duty Ranges, Gas and Electric
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ASTM F2521-09(2022) - Standard Specification for Heavy-Duty Ranges, Gas and Electric
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Standards Content (Sample)

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.
Designation: F2521 −09 (Reapproved 2022) An American National Standard
Standard Specification for
1
Heavy-Duty Ranges, Gas and Electric
This standard is issued under the fixed designation F2521; 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.
3
1. Scope 2.2 ANSI Standards:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
1.1 This specification covers heavy-duty ranges that use gas
Thread Form)
or electrical heat sources, or both, for cooking food in the
ANSI Z1.4 Sampling Procedures and Tables for Inspection
commercial and institutional food service establishments.
by Attributes
ANSI Z21.41/CSA 6.9 Quick-Disconnect Devices for Use
1.2 The values stated in inch-pound units are to be regarded
With Gas Fuel Appliances
as standard. The values given in parentheses are mathematical
ANSI Z21.45 Flexible Connector of Other Than All-Metal
conversions to SI units that are provided for information only
Construction for Gas Appliances
and are not considered standard.
ANSI Z83.11/CGA-1.8 Gas Food Service Equipment
1.3 This standard may involve hazardous materials,
4
2.3 NSF Standard:
operations, and equipment. This standard does not purport to
NSF/ANSI 4 Commercial Cooking, Rethermalization and
address all of the safety concerns, if any, associated with its
Powered Hot Food Holding and Transport Equipment
use. It is the responsibility of the user of this standard to 5
2.4 NFPA Standard:
establish appropriate safety, health, and environmental prac-
NFPA 70/ANSI Z223 National Electrical Code
tices and determine the applicability of regulatory limitations
NFPA 54/ANSI Z223 National Fuel Gas Code
6
prior to use.
2.5 UL Standard:
1.4 This international standard was developed in accor-
UL/ANSI 197 Commercial Electrical Cooking Appliances
7
dance with internationally recognized principles on standard-
2.6 Military Standards:
ization established in the Decision on Principles for the MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
Development of International Standards, Guides and Recom- ment (Type 1—Environmental and Type 2—Internally
Excited)
mendations issued by the World Trade Organization Technical
MIL-STD-461 Requirements for the Control of Electromag-
Barriers to Trade (TBT) Committee.
netic Characteristics of Subsystems and Equipment
2. Referenced Documents MIL-STD-1399/300 Interface Standard for Shipboard Sys-
tems Section 300A Electric Power, Alternating Current
2
2.1 ASTM Standards:
D3951 Practice for Commercial Packaging
3. Terminology
F760 Specification for Food Service Equipment Manuals
3.1 Definitions of Terms Specific to This Standard:
F1166 Practice for Human Engineering Design for Marine
3.1.1 broiler, n—open cast iron or steel grate on which food
Systems, Equipment, and Facilities
is laid, allowing highly directional intense heat under the grate
F1275 Test Method for Performance of Griddles
to cook the food. Another type is an overfired heat source,
F1496 Test Method for Performance of Convection Ovens
using highly directional intense heat over the food.
F1521 Test Methods for Performance of Range Tops
3
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
4th Floor, New York, NY 10036.
1 4
This specification is under the jurisdiction of ASTM Committee F26 on Food Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Service Equipment and is the direct responsibility of Subcommittee F26.02 on Arbor, MI 48113-0140.
5
Cooking and Warming Equipment. Available from National Fire Protection Association (NFPA), 1 Batterymarch
CurrenteditionapprovedJune1,2022.PublishedJuly2022.Originallyapproved Park, Quincy, MA 02269-9101.
6
in 2005. Last previous edition approved in 2014 as F2521 – 09 (2014). DOI: Available from Underwriters Laboratories (UL), Corporate Progress, 333
10.1520/F2521-09R22. Pfingsten Rd., Northbrook, IL 60062.
2 7
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or from Acquisition
Standards volume information, refer to the standard’s Document Summary page on Streamlining and Standardization Information System (ASSIST) located at http://
the ASTM website. dsp.dla.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United S
...

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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.  
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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).  
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1.2.8 Whole potato production capacity (see 10.9).  
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1.2.10 Condensate temperature (see 10.8 and 10.9).  
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SCOPE
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1.3.1 Energy input rate and preheat temperature profile (10.2),  
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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.  
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SCOPE
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SCOPE
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ABSTRACT
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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.  
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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.  
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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.  
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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 F2834-10a(2023)(Specification)
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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.  
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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.  
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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.  
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