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ASTM F1495-14a

(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 or high temperature 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 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 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-May-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

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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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:F1495 −14a An American 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.
1. Scope D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
1.1 This specification covers commercial combination, at-
F1166 Practice for Human Engineering Design for Marine
mospheric pressure steaming, which includes low or high
Systems, Equipment, and Facilities
temperature steaming, baking, roasting, and rethermalizing
F1217 Specification for Cooker, Steam
forced-air electric and gas-fired ovens.
F2861 Test Method for Enhanced Performance of Combina-
1.2 The values stated in inch-pound units are to be regarded
tion Oven in Various Modes
as standard. The values given in parentheses are mathematical
4
2.2 ANSI Standards:
conversions to SI units that are provided for information only
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
and are not considered standard.
Thread Form)
1.3 The following safety hazards caveat pertains only to the
ANSI/NSF 2 Food Equipment
test methods portion, Section 8, of this specification:This
ANSI/NSF 4 Commercial Cooking, Rethermalization and
specification does not purport to address all of the safety
Hot Food Holding and Transport Equipment
concerns, if any, associated with its use. It is the responsibility
ANSI/ULNo. 197 Commercial Electric CookingAppliances
of the user of this standard to establish appropriate safety and
ANSI Z83.11 Gas Food Service Equipment
health practices and determine the applicability of regulatory
5
2.3 Military Standards:
limitations prior to use.
MIL-STD-167/1 Shipboard Equipment (Type
I-Environmental and Type II-Internally Excited)
2. Referenced Documents
MIL-STD-461 Electromagnetic Emission and Susceptibility
2
2.1 ASTM Standards:
Requirements for the Control of Electromagnetic Interfer-
A36/A36M Specification for Carbon Structural Steel
ence
A167 Specification for Stainless and Heat-Resisting
MIL-STD-1399/300 Shipboard Systems Section 300AElec-
Chromium-Nickel Steel Plate, Sheet, and Strip (With-
tric Power, Alternating Current
3
drawn 2014)
A176 Specification for Stainless and Heat-Resisting Chro-
3. Terminology
mium Steel Plate, Sheet, and Strip
3.1 Definitions of Terms Specific to This Standard:
A276 Specification for Stainless Steel Bars and Shapes
A366/A366M Specification for Commercial Steel (CS) 3.1.1 combination oven, n—as used in this specification, a
device that combines the function of hot convection air or
Sheet, Carbon, (0.15 Maximum Percent) Cold-Rolled
3
(Withdrawn 2000) steam, or the combination of both, to perform steaming, which
includes low or high temperature steaming, baking, roasting,
A569/A569M Specification for Steel, Carbon (0.15
rethermalizing, and proofing of various food products. In
Maximum,Percent),Hot-RolledSheetandStripCommer-
3
general,thetermcombinationovenisusedtodescribethistype
cial (Withdrawn 2000)
of equipment which is self-contained.
3.1.2 oven cavity, n—portion or area of the combination
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
oven in which food products are heated or cooked.
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
Cooking and Warming Equipment.
Current edition approved June 1, 2014. Published August 2014. Originally
approved in 1993. Last previous edition approved in 2014 as F1495 – 14. DOI:
4
10.1520/F1495-14A. Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036.
5
contact ASTM Customer Service at service@astm.org. 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, or Acquisition
the ASTM website. Streamlining and Standardization Information System (ASSIST), which is the
3
The last approved version of this historical standard is referenced on official source of all documents listed in the DoD Index of Specifications and
www.astm.org. Standards. The ASSIST can be located at http://dodssp.daps.dla.mil/.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1495−14a
3.1.3 pans, n—containers used to hold the food product in 4.1.6.2 Group b—Minimum 20 half si
...

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: F1495 − 14 F1495 − 14a An American 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.
1. Scope
1.1 This specification covers commercial combination, atmospheric pressure steaming, which includes low or high temperature
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 mathematical
conversions to SI units that are provided for information only.only and are not considered standard.
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.
2. Referenced Documents
2
2.1 ASTM Standards:
A36/A36M Specification for Carbon Structural Steel
3
A167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip (Withdrawn 2014)
A176 Specification for Stainless and Heat-Resisting Chromium Steel Plate, Sheet, and Strip
A276 Specification for Stainless Steel Bars and Shapes
A366/A366M Specification for Commercial Steel (CS) Sheet, Carbon, (0.15 Maximum Percent) Cold-Rolled (Withdrawn
3
2000)
A569/A569M Specification for Steel, Carbon (0.15 Maximum, Percent), Hot-Rolled Sheet and Strip Commercial (Withdrawn
3
2000)
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F1217 Specification for Cooker, Steam
F2861 Test Method for Enhanced Performance of Combination Oven in Various Modes
4
2.2 ANSI Standards:
ANSI/UL No. 197 Commercial Electric Cooking Appliances
ANSI Z83.11 Gas Food Service Equipment
ANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
ANSI/NSF 2 Food Equipment
NSF/ANSI ANSI/NSF 4 Commercial Cooking, Rethermalization and Hot Food Holding and Transport Equipment
ANSI/UL No. 197 Commercial Electric Cooking Appliances
ANSI Z83.11 Gas Food Service Equipment
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 Jan. 1, 2014June 1, 2014. Published February 2014August 2014. Originally approved in 1993. Last previous edition approved in 20052014 as
F1495 – 05.F1495 – 14. DOI: 10.1520/F1495-14.10.1520/F1495-14A.
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
The last approved version of this historical standard is referenced on www.astm.org.
4
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1495 − 14a
5
2.3 Military Standards:
MIL-STD-167/1 Shipboard Equipment (Type I-Environmental and Type II-Internally Excited)
MIL-STD-461 Electromagnetic Emission and Susceptibility Requirements for the Control of Electromagnetic Interference
MIL-STD-1399/300 Shipboard Systems Section 300A Electric Power, Alternating Current
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 combination oven, n—as used in this specification, a device that combines the function of hot convection air or steam, or
the combination of both, to perform steaming, which includes low or high temperature steaming, baking, roasting, rethermalizing,
and proofing of various food products. In general, the term combination oven is used to describe this type of equipment which is
self-contained.
3.1.2 oven cavity, n—portion or area of the combination oven in which food products are heated or
...

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SCOPE
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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.  
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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.

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