ASTM F2834-10a
(Specification)Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing
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 and health practices and determine the applicability of regulatory limitations prior to use.
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Designation: F2834 −10a An American National Standard
Standard Specification for
Induction Cooktops, Counter Top, Drop-in Mounted, or Floor
1
Standing
This standard is issued under the fixed designation F2834; 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/UL 197 Standard for Commercial Electric Cooking
6
Appliances
1.1 This specification covers cooktops which utilize induc-
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
tion as a means for cooking and warming food in commercial
Thread Form)
and institutional food service establishments. Included are
ANSI Z1.4 Sampling Procedures and Tables for Inspection
tabletop units, drop-in units and floor standing equipment with 7
and Attributes
integral induction hobs.
ANSI Z83.11 Gas Food Service Equipment
ANSI Z97.1 Safety Glazing Materials Used in Buildings -
1.2 The values stated in inch-pound units are to be regarded
Safety Performance Specifications and Methods of Test
as the standard. The SI values given in parentheses are
provided for information only.
2.3 Other Standards:
IEC61000-4-2 ElectromagneticCompatibility(EMC)—Part
1.3 This standard does not purport to address all of the
4-2: Testing and Measurement Techniques—Electrostatic
safety concerns, if any, associated with its use. It is the
8
Discharge Immunity Test
responsibility of the user of this standard to establish appro-
FCC Part 18.305 and 18.307 Field Strength Limit and EMC
priate safety and health practices and determine the applica-
9
Conduction Limit
bility of regulatory limitations prior to use.
3. Terminology
2. Referenced Documents
3.1 Definitions of Terms Specific to This Standard:
2
2.1 ASTM Standards:
3.1.1 countertop unit—an induction unit intended to be
D3951 Practice for Commercial Packaging
operated on a counter or table.
F1166 Practice for Human Engineering Design for Marine
3.1.2 drop-in unit—an induction unit intended to be in-
Systems, Equipment, and Facilities
stalled in a counter top or application specific cut-out.
F760 Specification for Food Service Equipment Manuals
3.1.3 floor standing unit—an induction unit intended to be
F1521 Test Methods for Performance of Range Tops
operated standing on the floor.
3
2.2 ANSI Standards:
3.1.4 hob—an individual heating or cooking zone, typically
NSF/ANSI 4 Commercial Cooking, Rethermalization, and
4
associated with an individual induction coil.
Powered Hot Food Holding and Transport Equipment
5
ANSI/NFPA 70 National Electric Code 3.1.5 hybrid unit—an induction cooktop combined with
another heating method.
3.1.6 induction cooktop—a commercial or institutional food
1
cooking or warming device using magnetic induction as the
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 Sept. 1, 2010. Published October 2010. Last previous
6
edition published in 2010 as F2834 – 10. DOI: 10.1520/F2834-10A. Available from Global Engineering Documents, 15 Inverness Wayeast,
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Englewood, Co 80112-5704.
7
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM AvailablefromStandardizationDocumentsOrderDesk,Bldg.4SectionD,700
Standards volume information, refer to the standard’s Document Summary page on RobbinsAve., Philadelphia, PA19111-5094,Attn: NPODS ORAcquisition Stream-
the ASTM website. lining and Standardization Information System (ASSIST) which is the official
3
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., source of all documents listed in the DoD Index of Specifications and Standards.
4th Floor, New York, NY 10036. The ASSIST can be located at http://dsp.dla.mil.
4 8
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann Available from International Electrotechnical Commission (IEC), 3 rue de
Arbor, MI 48113-0140. Varembé, Case postale 131, CH-1211, Geneva 20, Switzerland, http://www.iec.ch.
5 9
Available from National Fire Protection Association (NFPA), 1 Batterymarch Available from Federal Communications Commission, http://www.fcc.gov/
Park, Quincy, MA 02269-9101. css.html.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F2834 − 10a
heating energy source. in the context of this specification, this 6.1.2 Materialsusedshallbefreefromdefects,whichwould
includes countertop, counter drop-in, and floor standing units. affect t
...
This document is not anASTM standard and is intended only to provide the user of anASTM 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.
An American National Standard
Designation:F2834–10 Designation: F2834 – 10a
Standard Specification for
Induction Cooktops, Counter Top, Drop-in Mounted, or Floor
1
Standing
This standard is issued under the fixed designation F2834; 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 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 and health practices and determine the applicability of regulatory
limitations prior to use.
2. Referenced Documents
2
2.1 ASTM Standards:
D3951 Practice for Commercial Packaging
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F760 Specification for Food Service Equipment Manuals
F1521 Test Methods for Performance of Range Tops
3
2.2 ANSI Standards:
NSF/ANSI 4 Commercial Cooking, Rethermalization, and Powered Hot Food Holding and Transport Equipment
4
ANSI/NFPA 70National Electric Code
5
ANSI/NFPA 70 National Electric Code
6
ANSI/UL 197 Standard for Commercial Electric Cooking Appliances
ANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
7
ANSI Z1.4 Sampling Procedures and Tables for Inspection and Attributes
ANSI Z83.11 Gas Food Service Equipment
ANSI Z97.1 Safety Glazing Materials Used in Buildings - Safety Performance Specifications and Methods of Test
2.3 Other Standards:
IEC61000-4-2 Electromagnetic Compatibility (EMC)—Part 4-2: Testing and Measurement Techniques—Electrostatic Dis-
8
charge Immunity Test
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, 2010. Published June 2010. DOI: 10.1520/F2834-10.
Current edition approved Sept. 1, 2010. Published October 2010. Last previous edition published in 2010 as F2834 – 10. DOI: 10.1520/F2834-10A.
2
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM 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 NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
4
Available from National Fire Protection Association (NFPA), 1 Batterymarch Park, Quincy, MA 02269-9101.
4
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.
5
Available from Global Engineering Documents, 15 Inverness Wayeast, Englewood, Co 80112-5704.
5
Available from National Fire Protection Association (NFPA), 1 Batterymarch Park, Quincy, MA 02269-9101.
6
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
6
Available from Global Engineering Documents, 15 Inverness Wayeast, Englewood, Co 80112-5704.
7
Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700 RobbinsAve., Philadelphia, PA19111-5094,Attn: NPODS ORAcquisition Streamlining
and Standardization Information System (ASSIST) which is the official source of all documents listed in the DoD Index of Specifications and Standards. The ASSIST can
be located at http://dsp.dla.mil.
8
Available from International Electrotechnical Commission (IEC), 3 rue de Varembé, Case postale 131, CH-1211, Geneva 20, Switzerland, http://www.iec.ch.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1
---------------------- Page: 1 ----------------------
F2834 – 10a
9
FCC Part 18.305 and 18.307 Field Strength Limit and EMC Conduction Limit
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 countertop unit—an in
...
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