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ASTM F1919-14

(Specification)

Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric

Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric

ABSTRACT
This specification covers griddles which utilize gas or electrical heat sources, or both, for cooking food in the commercial and institutional food service establishments. Griddles covered by this specification are classified by type, size, style, and electrical class. Type: type 1 - for counter top use; type 2 - stand mounted, including, stand with plain stand with casters, or stand with bolt-down legs; and type 3 - for flush installation. Styles: style 1 - gas-fired griddle; style 2 - electric griddle; and style 3 - combination gas-fired/electric griddle. Thermostat test shall be performed to meet the requirements prescribed.
SCOPE
1.1 This specification covers single-sided and double-sided griddles which utilize gas or electrical heat sources, or both, for cooking food in the commercial and institutional food service establishments.  
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.

General Information

Status
Historical
Publication Date
31-Mar-2014
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 F1919-10 - Standard Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired
Effective Date
01-Apr-2014
Replaced By
ASTM F1919-14(2019) - Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric
Effective Date
01-Oct-2019
Referred By
ASTM F1605-14(2019) - Standard Test Method for Performance of Double-Sided Griddles
Effective Date
01-Apr-2014
Referred By
ASTM F1275-14(2020) - Standard Test Method for Performance of Griddles
Effective Date
01-Apr-2014

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REDLINE ASTM F1919-14 - Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and ElectricREDLINE ASTM F1919-14 - Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric
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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: F1919 −14 An American National Standard
Standard Specification for
1
Griddles, Single-Sided and Double-Sided, Gas and Electric
This standard is issued under the fixed designation F1919; 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
6,7
Thread Form)
1.1 This specification covers single-sided and double-sided
ANSI Z1.4 Sampling Procedures and Tables for Inspection
griddleswhichutilizegasorelectricalheatsources,orboth,for
6
by Attributes
cooking food in the commercial and institutional food service
6
ANSI Z21.41 Quick-Disconnect Devices for Use With
establishments.
6
ANSI Z21.69 Connectors for Moveable Gas Appliances
1.2 The values stated in inch-pound units are to be regarded 6
ANSI Z83.11 Gas Food Service Equipment
4
as the standard. The SI values given in parentheses are
ANSI/NFPA 54 National Fuel Gas Code
provided for information only.
8
2.3 Canadian Standard:
1.3 This standard does not purport to address all of the
CAN/CSA-B339 Cylinders, Spheres, and Tubes for the
safety concerns, if any, associated with its use. It is the
Transportation of Dangerous Goods
responsibility of the user of this standard to establish appro- 5
2.4 Military Standards:
priate safety and health practices and determine the applica-
MIL-STD-167/1 MechanicalVibration of Shipboard Equip-
bility of regulatory limitations prior to use.
ment (Type 1—Environmental and Type 2—Internally
Excited)
2. Referenced Documents
MIL-STD-461 RequirementsfortheControlofElectromag-
2
2.1 ASTM Standards:
net Interference Characteristics of Subsystems and Equip-
D3951 Practice for Commercial Packaging
ment
F760 Specification for Food Service Equipment Manuals
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
F1166 Practice for Human Engineering Design for Marine
tems Section 300A Electric Power, Alternating Current
Systems, Equipment, and Facilities
3. Terminology
F1275 Test Method for Performance of Griddles
F1605 Test Method for Performance of Double-Sided
3.1 Definitions of Terms Specific to This Standard:
Griddles
3.1.1 active cooking area, n—the cooking areas, designed
2.2 ANSI Standards:
for cooking contact with food, excluding features like non-
NSF/ANSI 4 Commercial Cooking, Rethermalization and heated drip edges, grease troughs, side splashes and back
3
Powered Hot Food Holding and Transport Equipment
splash.
4
ANSI Z223/NFPA 70 National Electrical Code
3.1.2 cooking device, n—equipment that transfers heat to
5
ANSI/UL 197 Commercial Electrical Cooking Appliances
food products.
3.1.3 countertopmounted,n—equipmentthatisinstalledon
top of a counter or table surfaces, designed for smaller
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
operations or those with limited floor space.
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
Cooking and Warming Equipment.
3.1.4 drop-in type, n—equipment that is installed into a hole
Current edition approved April 1, 2014. Published September 2014. Originally
or cut-out in the top of a counter or table.
approved in 1998. Last previous edition approved in 2010 as F1919 – 10. DOI:
10.1520/F1919-14.
3.1.5 food service equipment, n—equipment that transfers
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
heat or cold to food products.
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 6
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Arbor, MI 48113-0140, http://www.nsf.org. 4th Floor, New York, NY 10036, http://www.ansi.org.
4 7
Available from National Fire Protection Association (NFPA), 1 Batterymarch Available from the Standardization Documents Order Desk, DOCUMENTS,
Park, Quincy, MA 02169-7471, http://www.nfpa.org. 700 Robbins Ave., Building No. 4 – Section D, Philadelphia, PA 19222–5094.
5 8
Available from Underwriters Laboratories (UL), 333 Pfingsten Rd., Available from Canadian Standards Association (CSA), 5060 Spectrum Way,
Northbrook, IL 60062-2096, http://www.ul.com. Mississauga, ON L4W 5N6, Canada, http://www.csa.ca.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1919 − 14
3.1.6 griddle, n—equipment for cooking food in its own 4.5.7 Size 07—Nominal width of 36 in. (914 mm) and
juices or oil by direc
...

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: F1919 − 10 F1919 − 14 An American National Standard
Standard Specification for
Griddles, Single and Double Sided, Self-heating, Counter or
Stand Mounted Single-Sided and Double-Sided, Gas and
1
Electric Fired
This standard is issued under the fixed designation F1919; 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 single-sided and double-sided griddles which utilize gas or electrical heat sources, or both, for
cooking food in the commercial and institutional food service establishments.
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
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F1275 Test Method for Performance of Griddles
F1605 Test Method for Performance of Double-Sided Griddles
2.2 ANSI Standards:
3
ANSI/NSF 4NSF/ANSI 4 Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment
4
ANSI Z223/NFPA 70 National Electrical Code
5
ANSI/UL 197 Commercial Electrical Cooking Appliances
6,7
ANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
6
ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes
6
ANSI Z21.41 Quick-Disconnect Devices for Use With
ANSI Z21.45ANSI Z21.69 Flexible Connector of Other Than All-Metal Construction for Connectors for Moveable Gas
6
Appliances
6
ANSI Z83.11 Gas Food Service Equipment
4
ANSI/NFPA 54 National Fuel Gas Code
8
2.3 Canadian Standard:
CAN/CSA-B339 Cylinders, Spheres, and Tubes for the Transportation of Dangerous Goods
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 Nov. 15, 2010April 1, 2014. Published January 2011September 2014. Originally approved in 1998. Last previous edition approved in 20032010
as F1919 – 03.F1919 – 10. DOI: 10.1520/F1919-10.10.1520/F1919-14.
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 NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140, http://www.nsf.org.
4
Available from National Fire Protection Association (NFPA), 1 Batterymarch Park, Quincy, MA 02169-7471, http://www.nfpa.org.
5
Available from Underwriters Laboratories (UL), 333 Pfingsten Rd., Northbrook, IL 60062-2096, http://www.ul.com.
6
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
7
Available from the Standardization Documents Order Desk, DOCUMENTS, 700 Robbins Ave., Building No. 4 – Section D, Philadelphia, PA 19222–5094.
8
Available from Canadian Standards Association (CSA), 5060 Spectrum Way, Mississauga, ON L4W 5N6, Canada, http://www.csa.ca.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1919 − 14
5
2.4 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 Electromagnet 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 active cooking area, n—the cooking areas, designed for cooking contact with food, excluding features like non-heated drip
edges, grease troughs, side splashes and back splash.
3.1.2 cooking device, n—equipment that transfe
...

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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 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.

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