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ASTM F2800-11(2017)

(Specification)

Standard Specification for Recirculating Hood System for Cooking Appliances

Standard Specification for Recirculating Hood System for Cooking Appliances

ABSTRACT
This specification covers the requirements of recirculating systems rated 600 volts or less and intended for indoor use with integral and non-integral recirculating systems and for installation in commercial establishments using electric commercial cooking appliances for the preparation of food. This specification also identifies the physical and performance requirements of the filters and recirculating hoods, which include filter interlocks, hood airflow, grease emissions, and filtration efficiency.
SCOPE
1.1 This specification covers the requirements of recirculating systems rated 600 volts or less and intended for indoor use with integral and non-integral recirculating systems and for installation in commercial establishments using electric commercial cooking appliances for the preparation of food.  
1.2 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-Mar-2017
ICS
97.040.20 - Cooking ranges, working tables, ovens and similar appliances
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.07 - Commercial Kitchen Ventilation
Current Stage
Ref Project

Relations

Replaces
ASTM F2800-11 - Standard Specification for Recirculating Hood System for Cooking Appliances
Effective Date
01-Apr-2017
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 F2474-14 - Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems
Effective Date
01-Nov-2014
Refers
ASTM F1704-12 - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
Effective Date
01-Aug-2012
Refers
ASTM F760-93(2012) - Standard Specification for Food Service Equipment Manuals
Effective Date
01-May-2012
Refers
ASTM F2519-05(2011) - Standard Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors
Effective Date
01-Oct-2011
Refers
ASTM F2519-05(2011)e1 - Standard Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors
Effective Date
01-Oct-2011
Refers
ASTM D3951-10 - Standard Practice for Commercial Packaging
Effective Date
15-Aug-2010
Refers
ASTM F1704-09 - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
Effective Date
01-Oct-2009
Refers
ASTM F2474-09 - Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems
Effective Date
01-Oct-2009
Refers
ASTM A167-99(2009) - Standard Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip (Withdrawn 2014)
Effective Date
01-May-2009
Refers
ASTM A176-99(2009) - Standard Specification for Stainless and Heat-Resisting Chromium Steel Plate, Sheet, and Strip (Withdrawn 2015)
Effective Date
01-May-2009

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ASTM F2800-11(2017) - Standard Specification for Recirculating Hood System for Cooking AppliancesASTM F2800-11(2017) - Standard Specification for Recirculating Hood System for Cooking Appliances
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ASTM F2800-11(2017) - Standard Specification for Recirculating Hood System for Cooking Appliances
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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: F2800 −11 (Reapproved 2017) An American National Standard
Standard Specification for
Recirculating Hood System for Cooking Appliances
This standard is issued under the fixed designation F2800; 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 2.2 ANSI Standards:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
1.1 This specification covers the requirements of recirculat-
Thread Form)
ing systems rated 600 volts or less and intended for indoor use
ANSI/UL 710B Standard for Recirculating Systems
with integral and non-integral recirculating systems and for
ANSI/UL 1046 Grease Filters for Exhaust Ducts
installation in commercial establishments using electric com-
ANSI Z1.4 Sampling Procedures and Tables for Inspection
mercial cooking appliances for the preparation of food.
and Attributes
1.2 This international standard was developed in accor-
NSF/ANSI 2 Food Equipment
dance with internationally recognized principles on standard-
2.3 Other Standards:
ization established in the Decision on Principles for the
EPA Method 202 Determination of Condensable Particulate
Development of International Standards, Guides and Recom-
Emissions from Stationary Sources
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
3. Terminology
3.1 Definitions:
2. Referenced Documents
3.1.1 grease removal device, n—a device designed and
2.1 ASTM Standards:
installed in a Type I hood to remove condensable grease vapor
A167 Specification for Stainless and Heat-Resisting
or particles, or both, from the airstream.
Chromium-Nickel Steel Plate, Sheet, and Strip (With-
3.1.1.1 Discussion—The device must be certified to
drawn 2014)
ANSI/UL 1046 or be listed to ANSI/UL 710B as part of the
A176 Specification for Stainless and Heat-Resisting Chro-
hood.
mium Steel Plate, Sheet, and Strip (Withdrawn 2015)
3.1.1.1 baffle filter, n—typically have a series of vertical
D3951 Practice for Commercial Packaging
baffles designed to capture grease and drain to a grease trough.
F760 Specification for Food Service Equipment Manuals
3.1.1.1 Discussion—Filters are removable for cleaning and
F1704 Test Method for Capture and Containment Perfor-
maintenance to the hood.
mance of Commercial Kitchen Exhaust Ventilation Sys-
tems 3.1.1.2 electro-static precipitator (ESP), n—an electric de-
F2474 Test Method for Heat Gain to Space Performance of
vice that draws contaminated air past an ionizer that charges
Commercial Kitchen Ventilation/Appliance Systems the particles in the airstream and deposits them on oppositely
F2519 TestMethodforGreaseParticleCaptureEfficiencyof
charged collecting plates.
Commercial Kitchen Filters and Extractors
3.1.2 hood, n—a device designed to capture and contain
cooking effluent including, grease, smoke, steam, heat, and
vapor until it is exhausted through a duct or recirculating
system.
This specification is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.07 on
3.1.3 recirculating system, n—a system listed to ANSI/UL
Commercial Kitchen Ventilation.
710B incorporating a hood, a fan, and air treatment devices
Current edition approved April 1, 2017. Published April 2017. Originally
approved in 2011. Last previous edition approved in 2011 as F2800 – 11. DOI:
10.1520/F2800-11R17.
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 Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Standards volume information, refer to the standard’s Document Summary page on 4th Floor, New York, NY 10036, http://www.ansi.org.
the ASTM website. Available from United States Environmental Protection Agency (EPA), Ariel
The last approved version of this historical standard is referenced on Rios Bldg., 1200 Pennsylvania Ave., NW, Washington, DC 20004, http://
www.astm.org. www.epa.gov.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2800 − 11 (2017)
designed to substantially remove grease and particulate matter 5.1.6 Quantity to be furnished,
from the airstream before reintroducing the treated air into the 5.1.7 Appliances to be installed under hood (if Style 7).
occupied space. 5.1.8 Spare and maintenance parts required.
3.1.3.1 integral, n—a recirculating system that forms an
5.2 The following options should be reviewed, and if
integral part of the cooking appliance.
desired they should be also be included in the order:
5.2.1 When Federal/Military procurement(s) is involved,
3.1.3.2 non-integral, n—a recirculating system intended for
refer to the supplemental pages.
installation over specific commercial cooking equipment.
5.2.2 When other than manufacturer’s standard,
3.1.4 Type I hood, n—a hood used for collecting and
commercial, and domestic packaging is required, specify
removing convective heat, grease particulate, condensable
packaging requirements.
vapor, and smoke.
5.2.3 When special or supplemental requirements, or both,
3.1.4.1 Discussion—Includes listed grease filters, baffles, or
such as inspections, options, accessories, modifications,
extractors for removing the grease and a fire-suppression
changes for correctional facilities use, additional nameplate
system.
data, etc. are required.
5.2.4 When specified, a certification to ensure that samples
4. Classification
representing each lot have been either tested or inspected as
4.1 Commercial recirculating systems shall be classified by
directed and the requirements have been met. When specified,
Type, Style, Electrical Class and Size:
a copy of the certification or test results, or both, shall be
4.1.1 Type:
furnished to the purchaser.
4.1.1.1 Type 1—Hood is integral and attached to the appli-
ance.
6. Materials
4.1.1.2 Type 2—Hood is non-integral and unattached to the
6.1 General—Recirculating hood systems shall conform to
appliance and stands on adjustable legs.
the applicable documents listed in Section 2. Materials used
(1) Type 2A—With plain adjustable legs.
shall be free of defects that would affect the performance or
(2) Type 2B—With flanged feet that allows the stand to be
maintainability of individual components or of the overall
bolted to the floor.
assembly. Materials not specified herein shall be of the same
4.1.2 Style:
quality used for the intended purpose in commercial practice.
4.1.2.1 Style 1—Electric grill.
The use of used or rebuilt products is not allowed under this
4.1.2.2 Style 2—Electric open vat fryer.
specification unless otherwise specified.
4.1.2.3 Style 3—Electric kettle fryer.
4.1.2.4 Style 4—Electric pressure fryer. 6.2 Hood—Thehoodandotherpartsofanexhausthoodthat
serve to confine or convey the exhaust products, including
4.1.2.5 Style 5—Electric oven.
4.1.2.6 Style 6—Combination of above electric appliances. dampers and structural parts, shall be made of materials
equivalent in strength and fire resistance to Type 302, 304, or
4.1.2.7 Style 7—Other electric appliance (specify).
4.1.3 Electrical Class: 430 stainless steel not less than 0.037 inch (0.94 mm) or steel
notlessthan0.043inch(1.09mm)thick.Internalferrousmetal
4.1.3.1 Class 1—208 Volt, 1Ph, 60 Hz power supply.
4.1.3.2 Class 2—208 Volt, 3Ph, 60 Hz power supply. parts of the hood shall be made of one of the 300 or 400 series
of stai
...

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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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    5 pages
    English language
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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
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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