ASTM F2835-10(2023)

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.

General Information

• Status: Published
• Publication Date: 31-Dec-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

Relations

• Refers: ASTM D3951-18(2023) - Standard Practice for Commercial Packaging
• Effective Date: 01-Oct-2023
• Refers: ASTM D3951-18 - Standard Practice for Commercial Packaging
• Effective Date: 01-May-2018
• Refers: ASTM F760-93(2017) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 01-Nov-2017
• Refers: ASTM D3951-15 - Standard Practice for Commercial Packaging
• Effective Date: 01-Dec-2015
• Refers: ASTM F760-93(2012) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 01-May-2012
• Refers: ASTM D3951-10 - Standard Practice for Commercial Packaging
• Effective Date: 15-Aug-2010
• Refers: ASTM F1695-03(2008) - Standard Test Method for Performance of Underfired Broilers
• Effective Date: 01-Oct-2008
• Refers: ASTM F1166-07 - Standard Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
• Effective Date: 01-Jan-2007
• Refers: ASTM F1166-95a(2006) - Standard Practice for Human Engineering Design for Marine Systems, Equipment and Facilities
• Effective Date: 01-Jun-2006
• Refers: ASTM F760-93(2006) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 10-Apr-2006
• Refers: ASTM F1695-03e1 - Standard Test Method for Performance of Underfired Broilers
• Effective Date: 10-Sep-2003
• Refers: ASTM F1695-03 - Standard Test Method for Performance of Underfired Broilers
• Effective Date: 10-Sep-2003
• Refers: ASTM F760-93(2000) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 10-Apr-2000
• Refers: ASTM F1166-95a(2000) - Standard Practice for Human Engineering Design for Marine Systems, Equipment and Facilities
• Effective Date: 01-Jan-2000
• Refers: ASTM D3951-98 - Standard Practice for Commercial Packaging
• Effective Date: 10-Nov-1998

Overview

ASTM F2835-10(2023), Standard Specification for Underfired Broilers, provides comprehensive requirements for the design, construction, performance, and procurement of underfired broilers utilized in commercial and institutional food service establishments. Covered under this standard are broilers operating on gas or electrical heat sources. The specification establishes uniformity for classifying broilers by type, style, fuel class, and size, ensuring consistent performance and safety across the industry. Compliance with this specification supports food service equipment suppliers, manufacturers, and purchasers in procuring reliable and safe broiling appliances.

Key Topics

• Broiler Types and Classification:
  Underfired broilers are categorized based on installation (countertop, stand-mounted, drop-in/flush installation), heating style (e.g., ceramic, metal, glass, or combination radiant surfaces), fuel (electrical, gas, or solid fuel), and size options suitable for varied food service needs.

• Construction and Materials:
  The standard outlines requirements for robust materials and corrosion-resistant hardware, specifying that only new (not used or rebuilt) components may be utilized. Threaded parts must comply with ANSI B1.1, and packaging should meet ASTM D3951 unless otherwise specified.

• Safety, Health, and Environmental Considerations:
  Users must establish safety and environmental practices, considering regulatory requirements related to the use and installation of commercial broilers. The standard references relevant ANSI and NSF safety certifications such as ANSI/UL 197, ANSI Z83.11, and NSF/ANSI 4.

• Performance and Quality Assurance:
  Where required, performance testing methods-including ASTM F1695-must be applied. Quality assurance and sampling procedures are informed by ANSI Z1.4 to maintain equipment consistency.

• Ordering and Documentation:
  Purchasers must specify broiler characteristics including type, style, class (fuel type/voltage), and size. Detailed manuals and product marking that comply with ASTM F760 and NSF/ANSI requirements are also mandated.

Applications

ASTM F2835-10(2023) is directly applicable to:

• Commercial Kitchens such as those found in restaurants, hotels, and large-scale catering facilities, looking to ensure equipment reliability and safety through standardized broiler specifications.
• Institutional Food Service Operations in facilities such as hospitals, universities, and government agencies.
• Equipment Procurement and Supply by manufacturers and buyers seeking consistent, compatible broiling solutions for large-scale service environments.
• Regulatory and Compliance Officers ensuring adherence to standards for safety, operational efficiency, and product marking in line with national and international requirements.

The flexible classification of underfired broilers-by installation type, heating surface, fuel, and size-addresses diverse operational needs, facilitating optimized workflow and space utilization in foodservice environments. The standard’s emphasis on modularity and independent heat control supports tailored cooking processes catering to various menu requirements.

Related Standards

ASTM F2835-10(2023) references and aligns with several supporting standards to ensure safety and interoperability, including:

• ASTM F760 - Food Service Equipment Manuals
• ASTM F1695 - Test Method for Performance of Underfired Broilers
• ANSI/UL 197 - Commercial Electric Cooking Appliances
• NSF/ANSI 4 - Commercial Cooking, Rethermalization, and Hot Food Holding Equipment
• ANSI Z83.11 - Gas Food Service Equipment
• ANSI Z21.41 and Z21.69 - Gas Appliance Connectors
• CAN/CSA-B339 - Cylinders for the Transportation of Dangerous Goods
• ASTM D3951 - Commercial Packaging

Following ASTM F2835-10(2023) enables food service professionals to meet current standards for performance and safety, streamline equipment selection, and support rigorous operational demands with confidence.

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: F2835 − 10 (Reapproved 2023) An American National Standard
Standard Specification for
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
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
2. Referenced Documents 3. Terminology
3.1 Definitions:
2.1 ASTM Standards:
D3951 Practice for Commercial Packaging 3.1.1 underfired broiler, n—as used in this specification, is a
device for cooking food consisting of a grate and a high
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine temperature heat source beneath the grate to cook food resting
on the grate.
Systems, Equipment, and Facilities
F1695 Test Method for Performance of Underfired Broilers
4. Classification
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.
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 Jan. 1, 2023. Published February 2023. Originally
4.2.3 Type 3—For flush installation (drop-in type)
approved in 2010. Last previous edition approved in 2017 as F2835 – 10 (2017).
DOI: 10.1520/F2835-10R23.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. 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
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Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2835 − 10 (2023)
4.3 Style (Radiant System): 5.2.3 Specify special requirements, such as inspections,
4.3.1 Style 1—Ceramic briquettes, lava rock or other loose accessories, additional nameplate data, and modifications.
5.2.4 When specified, a certification to ensure that samples
substances for radiant surface.
representing each lot have been either tested or inspected as
4.3.2 Style 2—Metal radiant surface.
directed and the requirements have been met. When specified,
4.3.3 Style 3—Glass radiant surface.
a copy of the certification or test results, or both, shall be
4.3.4 Style 4—None.
furnished to the purchaser.
4.3.5 Style 5—Combination (any of the above styles to-
5.2.5 When specified with a quick-disconnect gas supply, an
gether).
approved quick disconnect (socket and plug) conforming to
4.4 Class:
ANSI Z21.41 and a flexible connector conforming to AN-
4.4.1 Electric:
SIZ21.69 shall be provided with the broiler.
4.4.1.1 Class 1—208V, 60 Hz, 1 phase.
5.2.6 When connected to a self-contained gas fuel source,
4.4.1.2 Class 2—208V, 60 Hz, 3 phase.
cylinder configuration (size, orientation, and number) should
4.4.1.3 Class 3—240V, 60 Hz, 1 phase.
be specified along with the type of cylinder connection device.
4.4.1.4 Class 4—240V, 60 Hz, 3 phase.
5.2.7 For a product for outdoor use only and if the purchase
4.4.1.5 Class 5—440V, 60 Hz, 3 phase.
is for a LP self contained appliance, the specifications should
4.4.1.6 Class 6—480V, 60 Hz, 3 phase.
state: The broiler must be listed under Z81.11 for use with a
4.4.1.7 Class 7—230V, 50 Hz, 1 phase.
self-contained LP system and the broiler shall furnished with
4.4.1.8 Class 8—400V, 50 Hz, 1 phase.
all necessary LP connection components in accordance with
4.4.2 Gas:
ANSI Z83.11, Part I Construction subsection titled “Self
4.4.2.1 Class 8—Natural Gas.
Contained LP-Gas Supply Systems.” These components shall
4.4.2.2 Class 9—LP Gas.
be those recognized for use on the broiler under the broiler’s
(1) Class 9A—Fixed LP fuel applications.
listing to ANSI Z83.11.
(2) Class 9B—Self-contained LP fuel applications.
5.2.8 As a part of a LP self contained system, if quoted that
4.4.2.3 Class 10—Other Gases (specify gas composition,
the self contained LP tank shall be provided with the broiler,
heating value and specific gravity).
the specifications shall state:
4.4.3 Solid Fuel:
5.2.8.1 The LP tank shall be constructed and marked in
4.4.3.1 Class 11—Solid Fuel without Gas Assist. accordance with the specifications for propane cylinders of the
4.4.3.2 Class 12—Solid Fuel with Gas Assist. U.S. Department of Transportation (DOT) or the specification
for LP-gas cylinders of the National Standard of Canada,
4.5 Size (Overall Width):
CAN/CSA-B339, or both.
4.5.1 18 in. (457 mm) nominal.
5.2.8.2 The LP tank connection shall be compatible with
4.5.2 24 in. (610 mm) nominal.
connection system components provided with broiler.
4.5.3 36 in. (914 mm) nominal.
4.5.4 48 in. (1219 mm) nominal.
6. Materials and Manufacture
4.5.5 60 in. (1524 mm) nominal.
6.1 General:
4.5.6 72 in. (1829 mm) nominal.
6.1.1 Broilers shall conform to the applicable documents
4.5.7 This specification does not purport to address all of the
listed in Section 2.
sizes, which may be available, but it is an overview of the most
6.1.2 Materials used shall be free from defects, which would
common sizes used in the industry today. Sizes not listed above
affect the performance or maintainability of individual compo-
may be designated using their nominal width.
nents or of the overall assembly.
6.1.3 Materials not specified herein shall be of the same
5. Ordering Information
quality used for the intended purpose in commercial practice.
5.1 An order for a broiler(s) under this specification shall
6.1.4 Use of used or rebuilt products is not allowed under
specify the following information:
this specification.
5.1.1 ASTM specification number and year of issue,
6.2 Hardware and Fittings—Unless otherwise specified (se
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