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ASTM F2092-24

(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. 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.

General Information

Status
Published
Publication Date
31-Jan-2024
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

Replaces
ASTM F2092-14(2022) - Standard Specification for Convection Oven Gas or Electric
Effective Date
01-Feb-2024
Referred By
ASTM F1496-13(2019) - Standard Test Method for Performance of Convection Ovens
Effective Date
01-Feb-2024

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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: F2092 − 24 An American National Standard
Standard Specification for
1
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.
3
1. Scope 2.2 ANSI Standards:
NSF/ANSI 2 Food Equipment
1.1 This specification covers forced air convection ovens for
NSF/ANSI 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. The units may
ANSI/UL 197 Commercial Electrical Cooking Appliances
have water and drain connections for adding moisture but do
ASME B1.1 Unified in. Screw Threads (UN and UNR
not have a dedicated steam only mode.
Thread Form)
1.2 The values stated in inch-pound units are to be regarded
ANSI Z21.41 Quick-Disconnect Devices for Use With
as standard. The values given in parentheses are mathematical ANSI Z21.45 Flexible Connectors 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 Gas Food Service Equipment
ANSI Z1.4 Sampling Procedures and Tables for Inspection
1.3 This standard may involve hazardous materials,
and Attributes
operations, and equipment. This standard does not purport to
NFPA 54 National Fuel Gas Code
address all of the safety concerns, if any, associated with its
4
use. It is the responsibility of the user of this standard to 2.3 Military Standards:
establish appropriate safety, health, and environmental prac- MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
tices and determine the applicability of regulatory limitations ment (Type 1—Environmental and Type 2—Internally
prior to use. Excited)
MIL-STD-461 Requirements For the Control Of Electro-
1.4 This international standard was developed in accor-
magnetic Interference Characteristics of Subsystems and
dance with internationally recognized principles on standard-
Equipment
ization established in the Decision on Principles for the
MIL-STD-1399/300 Interface Standard For Shipboard Sys-
Development of International Standards, Guides and Recom-
tems Section 300A Electric Power, Alternating Current
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
3. Terminology
2. Referenced Documents
3.1 Definitions of Terms Specific to This Standard:
2
3.1.1 capacity—the capacity of a convection oven is deter-
2.1 ASTM Standards:
mined by the number of bake or sheet pans that it is designed
D3951 Practice for Commercial Packaging
to hold during cooking. For capacity classification, the mini-
F760 Specification for Food Service Equipment Manuals
mum vertical clearance between each row of pans shall be 1 in.
F1166 Practice for Human Engineering Design for Marine
(25 mm).
Systems, Equipment, and Facilities
F1496 Test Method for Performance of Convection Ovens 3.1.2 convection oven—as used in this specification—a
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
1
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.
Current edition approved Feb. 1, 2024. Published February 2024. Originally
approved in 2001. Last previous edition approved in 2022 as F2092 – 14 (2022).
3
DOI: 10.1520/F2092-24. Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036, http://www.ansi.org.
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/.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2092 − 24
3.1.3
...

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: F2092 − 14 (Reapproved 2022) F2092 − 24 An American National Standard
Standard Specification for
1
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
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.
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
F1496 Test Method for Performance of Convection Ovens
3
2.2 ANSI Standards:
ANSI/NSFNSF/ANSI 2 Food Equipment
ANSI/NSFNSF/ANSI 4 Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment
ANSI Z223/NFPA 70 National Electrical Code
ANSI/UL 197 Commercial Electrical Cooking Appliances
ANSIASME B1.1 Unified in. Screw Threads (UN and UNR Thread Form)
ANSI Z21.41 Quick-Disconnect Devices for Use With
ANSI Z21.45 Flexible Connectors of Other Than All-Metal Construction for Gas Appliances
ANSI Z83.11 Gas Food Service Equipment
ANSI Z1.4 Sampling Procedures and Tables for Inspection and Attributes
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 June 1, 2022Feb. 1, 2024. Published July 2022February 2024. Originally approved in 2001. Last previous edition approved in 20142022 as
F2092 – 14.F2092 – 14 (2022). DOI: 10.1520/F2092-14R22.10.1520/F2092-24.
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.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2092 − 24
ANSI/NFPANFPA 54 National Fuel Gas Code
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 Electromagnetic Interference Characteristics of Subsystems and Equipment
MIL-STD-1399/300 Interface Standard For Shipboard Systems Section 300A Electric Power, Alternating Current
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 capacity—the capacity of a convection oven is determined by the number of bake or sheet pans that it is designed to hold
during cooking. For capacity classification, the minimum vertical clearance between each row of pans shall be 1 in. (25 mm).
3.1.2 convection oven—as used in this specification—a 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 purp
...

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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.  
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 11, 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.

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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.

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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
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  • Standard
    9 pages
    English language
    sale 15% off