iTeh StandardsiTeh Standards
EURUSD
Your shopping cart is empty.
ASTM

ASTM F1495-05

(Specification)

Standard Specification for Combination Oven Electric or Gas Fired

Standard Specification for Combination Oven Electric or Gas Fired

ABSTRACT
This specification covers the material, design, and performance requirements pertinent to the manufacture of commercial forced-air gas-fired (Style 1) and electric (Style 2) combination ovens capable of baking, roasting, rethermalizing, and atmospheric pressure steaming, including low-temperature and bio-steaming. The combination ovens, which may be furnished half-size (Class A) or full-size (Class B), are commonly available in the following types: Type 1—table or countertop units; Type 2—stand mounted units; and Type 3—floor units / roll-in units.
SCOPE
1.1 This specification covers commercial combination, atmospheric pressure steaming, which includes low-temperature and bio-steaming, baking, roasting, and rethermalizing forced-air electric and gas-fired ovens.
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 The following safety hazards caveat pertains only to the test methods portion, Section 8, of this specification: This specification 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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

Status
Historical
Publication Date
31-Aug-2005
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 F1495-99 - Standard Specification for Combination Oven Electric or Gas Fired
Effective Date
01-Sep-2005
Replaced By
ASTM F1495-14 - Standard Specification for Combination Oven Electric or Gas Fired
Effective Date
01-Jan-2014
Referred By
ASTM F2861-20 - Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
Effective Date
01-Sep-2005

Buy Standard

ASTM F1495-05 - Standard Specification for Combination Oven Electric or Gas FiredASTM F1495-05 - Standard Specification for Combination Oven Electric or Gas Fired
PreviousNext
Technical specification
ASTM F1495-05 - Standard Specification for Combination Oven Electric or Gas Fired
English language
6 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:F1495 −05 AnAmerican National Standard
Standard Specification for
1
Combination Oven Electric or Gas Fired
This standard is issued under the fixed designation F1495; 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.
5
1. Scope 2.3 Military Standards:
MIL-STD-167/1 Shipboard Equipment (Type
1.1 This specification covers commercial combination, at-
I-Environmental and Type II-Internally Excited)
mospheric pressure steaming, which includes low-temperature
MIL-STD-461 Electromagnetic Emission and Susceptibility
and bio-steaming, baking, roasting, and rethermalizing forced-
Requirements for the Control of Electromagnetic Interfer-
air electric and gas-fired ovens.
ence
1.2 The values stated in inch-pound units are to be regarded
MIL-STD-1399/300 Shipboard Systems Section 300AElec-
as the standard. The values given in parentheses are provided
tric Power, Alternating Current
for information only.
3. Terminology
1.3 The following safety hazards caveat pertains only to the
test methods portion, Section 8, of this specification: This
3.1 Definitions of Terms Specific to This Standard:
specification does not purport to address all of the safety
3.1.1 combination oven, n—as used in this specification, a
concerns, if any, associated with its use. It is the responsibility
device that combines the function of hot convection air or
of the user of this standard to establish appropriate safety and
saturated/super-heated steam, or both, to perform steaming,
health practices and determine the applicability of regulatory
which includes low-temperature and bio-steaming, baking,
limitations prior to use.
roasting, rethermalizing and proofing of various food products.
In general, the term combination oven is used to describe this
2. Referenced Documents
type of equipment which is self-contained.
2
2.1 ASTM Standards:
3.1.2 oven cavity, n—portion or area of the combination
D3951 Practice for Commercial Packaging
oven in which food products are heated or cooked.
F760 Specification for Food Service Equipment Manuals
3.1.3 pans, n—containers used to hold the food product in
F1166 Practice for Human Engineering Design for Marine
the oven cavity: a full-size bake or sheet pan is nominally 18
Systems, Equipment, and Facilities
by 26 by 1 in. (457 by 660 by 25 mm), a half-size bake or sheet
F1639 Test Method for Performance of Combination Ovens
pan is nominally 18 by 13 by 1 in. (305 by 508 by 25 mm), and
3
(Withdrawn 2012)
a steam pan is nominally 12 by 20 by 2.5 in. (305 by 508 by
4
2.2 ANSI Standards:
64 mm).
ANSI/ULNo. 197 Commercial Electric CookingAppliances
ANSI Z83.11 Gas Food Service Equipment
4. Classification
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
4.1 Combination ovens covered by this specification are
Thread Form)
classified by capacity, type, style, and electrical class.
NSF/ANSI 4 Commercial Cooking, Rethermalization and
Hot Food Holding and Transport Equipment
Capacity
4.1.1 The capacity of the combination oven is determined
by the number of bake or sheet pans, or steam table pans, or
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
both, the oven is designed for cooking or rethermalizing. For
Service Equipment.
Current edition approved Sept. 1, 2005. Published September 2005. Originally capacity classification, the minimum vertical spacing between
approved in 1993. Last previous edition approved in 1999 as F1495 – 99. DOI:
pan supports shall be as follows: bake or sheet pans, 1 in. (25
10.1520/F1495-05.
mm); and steam pans, 2.5 in. (64 mm).
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
5
the ASTM website. Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
3
The last approved version of this historical standard is referenced on Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or Acquisition
www.astm.org. Streamlining and Standardization Information System (ASSIST), which is the
4
Available from American National Standards Institute (ANSI), 25 W. 43rd St., official source of all documents listed in the DoD Index of Specifications and
4th Floor, New York, NY 10036. Standards. The ASSIST can be located at http://dsp.dla.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1495−05
Type 5.2.4 When special or supplementary requirements, such as
4.1.2 Type 1—
...

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 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 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 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 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
ASTM
ASTM F1360-17(2023)(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 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.

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