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ASTM F2835-10(2017)

(Specification)

Standard Specification for Underfired Broilers

Standard Specification for Underfired Broilers

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.

General Information

Status
Historical
Publication Date
31-Oct-2017
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

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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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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: F2835 − 10 (Reapproved 2017) An American National Standard
Standard Specification for
1
Underfired Broilers
This standard is issued under the fixed designation F2835; 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 ANSI B1.1 Unified Inch Screw Threads (UN and UNR
Thread Form)
1.1 This specification covers underfired broilers which uti-
ANSI Z1.4 Sampling Procedures and Tables for Inspection
lize gas or electrical heat sources for cooking food in commer-
and Attributes
cial and institutional food service establishments.
ANSI Z21.41 Quick-Disconnect Devices For Use With Gas
1.2 The values stated in inch-pound units are to be regarded
Fuel Appliances
as standard. The values given in parentheses are mathematical
ANSI Z21.69 Connectors for Moveable Gas Appliances
conversions to SI units that are provided for information only
ANSI Z83.11 Gas Food Service Equipment
and are not considered standard. 4
2.3 Military Standards:
1.3 This standard does not purport to address all of the
MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
safety concerns, if any, associated with its use. It is the
ment (Type 1-Environmental and Type 2-Internally Ex-
responsibility of the user of this standard to establish appro-
cited)
priate safety, health, and environmental practices and deter-
MIL-STD-461 Requirements for the Control of Electromag-
mine the applicability of regulatory limitations prior to use.
net Interference Characteristics of Subsystems and Equip-
1.4 This international standard was developed in accor-
ment
dance with internationally recognized principles on standard-
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
ization established in the Decision on Principles for the
tems Section 300A Electric Power, Alternating Current
5
Development of International Standards, Guides and Recom-
2.4 Other Standards:
mendations issued by the World Trade Organization Technical
CAN/CSA-B339 Cylinders, Spheres and Tubes for the
Barriers to Trade (TBT) Committee.
Transportation of Dangerous Goods
3. Terminology
2. Referenced Documents
2
2.1 ASTM Standards: 3.1 Definitions:
3.1.1 underfired broiler, n—as used in this specification, is a
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals device for cooking food consisting of a grate and a high
temperature heat source beneath the grate to cook food resting
F1166 Practice for Human Engineering Design for Marine
Systems, Equipment, and Facilities on the grate.
F1695 Test Method for Performance of Underfired Broilers
4. Classification
3
2.2 ANSI Standards:
4.1 Broilers covered by this specification are classified by
NSF/ANSI 4 Commercial Cooking, Rethermalization, and
type, style, fuel class, and size.
Powered Hot Food Holding and Transport Equipment
ANSI/UL 197 Commercial Electric Cooking Appliances
4.2 Type:
4.2.1 Type 1—For counter top use.
4.2.2 Type 2—OEM stand mounted.
1
4.2.2.1 Type 2A—Stand with plain legs.
This specification is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
4.2.2.2 Type 2B—Stand with casters.
Cooking and Warming Equipment.
4.2.2.3 Type 2C—Stand with bolt-down legs.
Current edition approved Nov. 1, 2017. Published December 2017. Originally
4.2.3 Type 3—For flush installation (drop-in type)
approved in 2010. Last previous edition approved in 2010 as F2835 – 10. DOI:
10.1520/F2835-10R17.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
4
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
Standards volume information, refer to the standard’s Document Summary page on Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://
the ASTM website. dodssp.daps.dla.mil.
3 5
Available from American National Standards Institute (ANSI), 25 W. 43rd St., Available from Canadian Standards Association (CSA), 5060 Spectrum Way,
4th Floor, New York, NY 10036, http://www.ansi.org. Mississauga, ON L4W 5N6, Canada, http://www.csa.ca.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2835 − 10 (2017)
4.3 Style (Radiant System): 5.2.3 Specify special requirements, such as inspections,
accessories, additional nameplate data, and modifications.
4.3.1 Style 1—Ceramic briquettes, lava rock or other loose
substances for radiant surface. 5.2.4 When specified, a certification to ensu
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM 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.
Designation: F2835 − 10 F2835 − 10 (Reapproved 2017) An American National Standard
Standard Specification for
1
Underfired Broilers
This standard is issued under the fixed designation F2835; 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
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 safety, health, and healthenvironmental 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.
2. Referenced Documents
2
2.1 ASTM Standards:
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F1695 Test Method for Performance of Underfired Broilers
3
2.2 ANSI Standards:
NSF/ANSI 4 Commercial Cooking, Rethermalization, and Powered Hot Food Holding and Transport Equipment
ANSI/UL 197 Commercial Electric Cooking Appliances
ANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
ANSI Z1.4 Sampling Procedures and Tables for Inspection and Attributes
ANSI Z21.41 Quick-Disconnect Devices For Use With Gas Fuel Appliances
ANSI Z21.69 Connectors for Moveable Gas Appliances
ANSI Z83.11 Gas Food Service Equipment
4
2.3 Military Standards:
MIL-STD-167/1 Mechanical Vibration of Shipboard Equipment (Type 1-Environmental and Type 2-Internally Excited)
MIL-STD-461 Requirements for the Control of Electromagnet Interference Characteristics of Subsystems and Equipment
MIL-STD-1399/300 Interface Standard for Shipboard Systems Section 300A Electric Power, Alternating Current
5
2.4 Other Standards:
CAN/CSA-B339 Cylinders, Spheres and Tubes for the Transportation of Dangerous Goods
3. Terminology
3.1 Definitions:
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 May 1, 2010Nov. 1, 2017. Published July 2010December 2017. Originally approved in 2010. Last previous edition approved in 2010 as
F2835 – 10. DOI: 10.1520/F2835-10.10.1520/F2835-10R17.
2
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 Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
4
Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://dodssp.daps.dla.mil.
5
Available from Canadian Standards Association (CSA), 5060 Spectrum Way, Mississauga, ON L4W 5N6, Canada, http://www.csa.ca.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2835 − 10 (2017)
3.1.1 underfired broiler, n—as used in this specification, is a device for cooking food consisting of a grate and a high temperature
heat source beneath the grate to cook food resting on the grate.
4. Classification
4.1 Broilers covered by this specification are classified by type, style, fuel class, and size.
4.2 Type:
4.2.1 Type 1—For counter top use.
4.2.2 Type 2—OEM stand mounted.
4.2.2.1 Type 2A—Stand with plain legs.
4.2.2.2 Type 2B—Stand with casters.
4.2.2.3 Type 2C—Stand with bolt-down legs.
4.2.3 Type 3—For flush installat
...

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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
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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.

  • Technical specification
    5 pages
    English language
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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
    9 pages
    English language
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  • Standard
    9 pages
    English language
    sale 15% off