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ASTM F1602-12(2023)

(Specification)

Standard Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Steam, Gas and Electric Heated

Standard Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Steam, Gas and Electric Heated

ABSTRACT
This specification covers the material, design, and performance requirements associated with the construction of non-tilting (Type I) and tilting (Type II) jacketed kettles that use steam as a heat source for cooking food in commercial and institutional food service establishments. The kettles shall be available in four styles as follows: Style 1—floor mounted, pedestal; Style 2—floor mounted, with legs; Style 3—wall mounted; and Style 4—cabinetized. The kettles shall be classified into the following classes: Class A—directly connected to an external heat source; Class B—self-contained, gas-fired steam generator; and Class C—self-contained, electric steam generator. They shall also be grouped into three Grades according to maximum working pressure rating, and ten sizes according to capacity. The products shall be evaluated for their conformance with capacity, heating time, and energy utilization requirements.
SCOPE
1.1 This specification covers jacketed kettles that use steam as a heat source for cooking food in commercial and institutional food service establishments. This specification does not cover 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 values given in parentheses are 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.

General Information

Status
Published
Publication Date
31-Dec-2022
ICS
91.140.65 - Water heating equipment
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.02 - Cooking and Warming Equipment
Current Stage
Ref Project

Relations

Refers
ASTM F1785-97(2020) - Standard Test Method for Performance of Steam Kettles
Effective Date
01-Jul-2020

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ASTM F1602-12(2023) - Standard Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Steam, Gas and Electric HeatedASTM F1602-12(2023) - Standard Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Steam, Gas and Electric Heated
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ASTM F1602-12(2023) - Standard Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Steam, Gas and Electric Heated
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Standards Content (Sample)

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: F1602 − 12 (Reapproved 2023) An American National Standard
Standard Specification for
Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor
1
or Wall Mounted, Direct Steam, Gas and Electric Heated
This standard is issued under the fixed designation F1602; 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.
This standard has been approved for use by agencies of the U.S. Department of Defense.
1. Scope A167 Specification for Stainless and Heat-Resisting
Chromium-Nickel Steel Plate, Sheet, and Strip (With-
1.1 This specification covers jacketed kettles that use steam
3
drawn 2014)
as a heat source for cooking food in commercial and institu-
A176 Specification for Stainless and Heat-Resisting Chro-
tional food service establishments. This specification does not
3
mium Steel Plate, Sheet, and Strip (Withdrawn 2015)
cover equipment used by food processors who normally
A240/A240M Specification for Chromium and Chromium-
package the food that they cook.
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
1.2 The values stated in inch-pound units are to be regarded
Vessels and for General Applications
as the standard. The values given in parentheses are for
A285/A285M Specification for Pressure Vessel Plates, Car-
information only.
bon Steel, Low- and Intermediate-Tensile Strength
1.3 This standard does not purport to address all of the
A516/A516M Specification for Pressure Vessel Plates, Car-
safety concerns, if any, associated with its use. It is the bon Steel, for Moderate- and Lower-Temperature Service
responsibility of the user of this standard to establish appro-
A580/A580M Specification for Stainless Steel Wire
priate safety, health, and environmental practices and deter- B456 Specification for Electrodeposited Coatings of Copper
mine the applicability of regulatory limitations prior to use.
Plus Nickel Plus Chromium and Nickel Plus Chromium
1.4 This international standard was developed in accor- D3951 Practice for Commercial Packaging
dance with internationally recognized principles on standard-
F760 Specification for Food Service Equipment Manuals
ization established in the Decision on Principles for the F1166 Practice for Human Engineering Design for Marine
Development of International Standards, Guides and Recom- Systems, Equipment, and Facilities
mendations issued by the World Trade Organization Technical
F1785 Test Method for Performance of Steam Kettles
4
Barriers to Trade (TBT) Committee. 2.2 ANSI Standards:
ANSI/NFPA 70 National Electrical Code
2. Referenced Documents
ANSI/NSF Std. 4 Commercial Cooking and Hot Food Stor-
2
age Equipment
2.1 ASTM Standards:
ANSI/UL 197 Commercial Electric Cooking Appliances
A36/A36M Specification for Carbon Structural Steel
ANSI Z1.4 Sampling Procedures and Tables for Inspection
by Attributes
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
ANSI/Z83.11 Gas Foodservice Equipment—Kettles, Steam
Service Equipment and is the direct responsibility of F26.02 on Cooking and
Cookers and Steam Generators
Warming Equipment.
Current edition approved Jan. 1, 2023. Published February 2023. Originally ANSI/Z223.1 National Fuel Gas Code
approved in 1995. Last previous edition approved in 2017 as F1602 – 12 (2017).
DOI: 10.1520/F1602-12R23.
2 3
For referenced ASTM standards, visit the ASTM website, www.astm.org, or The last approved version of this historical standard is referenced on www.ast-
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM m.org.
4
Standards volume information, refer to the standard’s Document Summary page on Available from American National Standards Institute, 11 W. 42nd St., 13th
the ASTM website. 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 ----------------------
F1602 − 12 (2023)
5
2.3 ASME Standards: 4.1.4 Style:
ASME Boiler and Pressure Vessel Code, Section IV Heating 4.1.4.1 Style 1—Floor mounted, pedestal.
Boilers
4.1.4.2 Style 2—Floor mounted, with legs.
ASME Boiler and Pressure Vessel Code, Section VIII,
4.1.4.3 Style 3—Wall mounted.
Division 1 Pressure Vessels
4.1.4.4 Style 4—Cabinetized.
6
2.4 Federal Standards: 4.1.5 Class:
MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
4.1.5.1 Class A—Directly connected to an external heat
ment (Type I—Environmental and Type II—Internally source.
Ex
...

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ASTM F1603-17(2023)(Specification)
Standard Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam, Gas and Electric Heated

ABSTRACT
This specification covers jacketed kettles using steam as a source of heat for cooking food in commercial and institutional food service establishments. However, it does not cover equipment used by food processors. Covered by this specification are jacketed kettles of various sizes (capacities), grades (Grades 1-3 based on maximum working pressure), styles (Styles 1-5 according to mounting configuration), and classes (Classes A-D based on steam source, whether direct steam or gas-fired or electric steam generator). Kettle and steam jacket shall be manufactured from Type 304, 304L, 316, or 316L corrosion resistant steel. All exterior surfaces of Styles 3-5 kettle stands and bases shall be made of Type 302, 304, 316, or 430 corrosion resistant steel, while those of the kettle mount or support base shall be chrome plated or made of Type 304, 316, or 430 corrosion resistant steel such as for exterior surfaces of console and base of Class B and C kettles. As specified, the kettles shall be provided with the following components: insulation casing, covers and/or operating handles, safety relief valve, swing spout water supply, basket insert, tilt mechanism (hand or crank tilt), kettle mount or support base, control box, safety cut-off, and thermostat. The kettle shall be tested for capacity, heating time, and energy utilization, and shall conform to the requirements specified.
SCOPE
1.1 This specification covers jacketed kettles that use steam as a heat source for cooking food in commercial and institutional food service establishments. This specification does not cover 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 values given in parentheses are 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.

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ASTM F1785-97(2020)(Test Method)
Standard Test Method for Performance of Steam Kettles

SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the steam kettle is operating within 5 % of the manufacturer's rated input so that testing may continue. This test method also may disclose any problems with the electric power supply, gas service pressure, or steam supply flow or pressure. The maximum input rate can be useful to food service operators for managing power demand.  
5.2 The capacity test determines the maximum volume of food product the kettle can hold and the amount of food product that will be used in subsequent tests. Food service operators can use the results of this test method to select a steam kettle, which is appropriately sized for their operation.  
5.3 Production capacity is used by food service operators to choose a steam kettle that matches their food output. The production capacity determined in this test method is a close indicator of how quickly the kettle can bring soups, sauces, and other liquids up to serving temperature.  
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5.5 Pilot energy rate can be used to estimate energy consumption for gas-fired steam kettles with standing pilots during non-cooking periods.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of steam kettles. The food service operator can use this evaluation to select a steam kettle and understand its energy consumption and performance characteristics.  
1.2 This test method is applicable to direct steam and self-contained gas or electric steam kettles. The steam kettle can be evaluated with respect to the following, where applicable:  
1.2.1 Maximum energy input rate (10.2).  
1.2.2 Capacity (10.3).  
1.2.3 Heatup energy efficiency and energy rate (10.4).  
1.2.4 Production capacity (10.4).  
1.2.5 Simmer energy rate (10.5).  
1.2.6 Pilot energy rate, if applicable (10.6).  
1.3 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.  
1.4 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.  
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Standard Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam, Gas and Electric Heated

ABSTRACT
This specification covers jacketed kettles using steam as a source of heat for cooking food in commercial and institutional food service establishments. However, it does not cover equipment used by food processors. Covered by this specification are jacketed kettles of various sizes (capacities), grades (Grades 1-3 based on maximum working pressure), styles (Styles 1-5 according to mounting configuration), and classes (Classes A-D based on steam source, whether direct steam or gas-fired or electric steam generator). Kettle and steam jacket shall be manufactured from Type 304, 304L, 316, or 316L corrosion resistant steel. All exterior surfaces of Styles 3-5 kettle stands and bases shall be made of Type 302, 304, 316, or 430 corrosion resistant steel, while those of the kettle mount or support base shall be chrome plated or made of Type 304, 316, or 430 corrosion resistant steel such as for exterior surfaces of console and base of Class B and C kettles. As specified, the kettles shall be provided with the following components: insulation casing, covers and/or operating handles, safety relief valve, swing spout water supply, basket insert, tilt mechanism (hand or crank tilt), kettle mount or support base, control box, safety cut-off, and thermostat. The kettle shall be tested for capacity, heating time, and energy utilization, and shall conform to the requirements specified.
SCOPE
1.1 This specification covers jacketed kettles that use steam as a heat source for cooking food in commercial and institutional food service establishments. This specification does not cover 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 values given in parentheses are 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.  
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ASTM F1785-97(2020)(Test Method)
Standard Test Method for Performance of Steam Kettles

SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the steam kettle is operating within 5 % of the manufacturer's rated input so that testing may continue. This test method also may disclose any problems with the electric power supply, gas service pressure, or steam supply flow or pressure. The maximum input rate can be useful to food service operators for managing power demand.  
5.2 The capacity test determines the maximum volume of food product the kettle can hold and the amount of food product that will be used in subsequent tests. Food service operators can use the results of this test method to select a steam kettle, which is appropriately sized for their operation.  
5.3 Production capacity is used by food service operators to choose a steam kettle that matches their food output. The production capacity determined in this test method is a close indicator of how quickly the kettle can bring soups, sauces, and other liquids up to serving temperature.  
5.4 Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a steam kettle. Simmer energy rate is also an indicator of steam kettle energy performance when preparing foods which require long cook times, for example, potatoes, beans, rice, or stew.  
5.5 Pilot energy rate can be used to estimate energy consumption for gas-fired steam kettles with standing pilots during non-cooking periods.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of steam kettles. The food service operator can use this evaluation to select a steam kettle and understand its energy consumption and performance characteristics.  
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1.2.2 Capacity (10.3).  
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1.2.4 Production capacity (10.4).  
1.2.5 Simmer energy rate (10.5).  
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1.2.2 The minor elements and residuals manganese, silicon, copper, cobalt, and stabilizers such as titanium and columbium (niobium), if present,  
1.2.3 Carbon, sulfur and phosphorus,  
1.2.4 Nitrogen and oxygen gases,  
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1.4 Limitations:  
1.4.1 This guide is limited to corrosion resistant metal alloys of the general class stated in the Scope.  
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1.4.3 Inclusion of testing and analysis procedures for any given element or metallurgical characteristic in this guide is not to be construed as being a requirement for incorporation of that element or metallurgical characteristic into any specifications.  
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SIGNIFICANCE AND USE
4.1 The primary use of these test methods is testing to determine the specified mechanical properties of steel, stainless steel, and related alloy products for the evaluation of conformance of such products to a material specification under the jurisdiction of ASTM Committee A01 and its subcommittees as designated by a purchaser in a purchase order or contract.  
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4.2.1 As with any mechanical testing, deviations from either specification limits or expected as-manufactured properties can occur for valid reasons besides deficiency of the original as-fabricated product. These reasons include, but are not limited to: subsequent service degradation from environmental exposure (for example, temperature, corrosion); static or cyclic service stress effects, mechanically-induced damage, material inhomogeneity, anisotropic structure, natural aging of select alloys, further processing not included in the specification, sampling limitations, and measuring equipment calibration uncertainty. There is statistical variation in all aspects of mechanical testin...
SCOPE
1.1 These test methods2 cover procedures and definitions for the mechanical testing of steels, stainless steels, and related alloys. The various mechanical tests herein described are used to determine properties required in the product specifications. Variations in testing methods are to be avoided, and standard methods of testing are to be followed to obtain reproducible and comparable results. In those cases in which the testing requirements for certain products are unique or at variance with these general procedures, the product specification testing requirements shall control.  
1.2 The following mechanical tests are described:    
Sections  
Tension  
7 to 14  
Bend  
15  
Hardness  
16  
Brinell  
17  
Rockwell  
18  
Portable  
19  
Impact  
20 to 30  
Keywords  
32  
1.3 Annexes covering details peculiar to certain products are appended to these test methods as follows:    
Annex  
Bar Products  
Annex A1  
Tubular Products  
Annex A2  
Fasteners  
Annex A3  
Round Wire Products  
Annex A4  
Significance of Notched-Bar Impact Testing  
Annex A5  
Converting Percentage Elongation of Round Specimens to
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Annex A6    
Testing Multi-Wire Strand  
Annex A7  
Rounding of Test Data  
Annex A8  
Methods for Testing Steel Reinforcing Bars  
Annex A9  
Procedure for Use and Control of Heat-cycle Simulation  
Annex A10  
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 When these test methods are referenced in a metric product specification, the yield and tensile values may be determined in inch-pound (ksi) units then converted into SI (MPa) units. The elongation determined in inch-pound gauge lengths of 2 in. or 8 in. may be report...

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ASTM F3565-23(Practice)
Standard Practice for Electrofusion Joining Polyethylene (PE) Pipe and Fittings for Pressure Pipe Service

SIGNIFICANCE AND USE
4.1 Using the procedures and apparatus in Sections 8 and 9 and the manufacturer's instructions, pressure-tight joints as strong as the pipe itself can be made between manufacturer-recommended combinations of pipe and fittings. See Specification F1055 for performance requirements of polyethylene electrofusion fittings.
SCOPE
1.1 This practice describes procedures for making joints suitable for pressure service with polyethylene (PE) pipe and fittings by means of electrofusion joining techniques in, but not limited to, a field environment. Other suitable electrofusion joining procedures are available from various sources including fitting manufacturers. This standard does not purport to address all possible electrofusion joining procedures, or to preclude the use of qualified procedures developed by other parties that have been proven to produce reliable electrofusion joints. (Note 1)
Note 1: Reference to the manufacturer in this practice refers to the electrofusion fitting manufacturer.  
1.2 The parameters and procedure are applicable only to joining polyethylene pipe and fittings (Note 2) which are intended for PE fuel gas pipe per Specification D2513 and PE potable water, sewer and industrial pipe manufactured per Specification F714, Specification D3035, Specification F2619, and AWWA C901 and C906.
Note 2: Commercially available materials classified with a thermoplastic pipe material designation code beginning with PE 14, PE 23, PE 24, PE 27, PE 33, PE 34, PE 36, and PE 46, and PE 47 in accordance with Specification D3350 and Terminology F412 are generally acceptable for electrofusion joining using this practice. Consult with the pipe or fitting manufacturer for specific compatibility information.  
1.3 Parts that are within the dimensional tolerances given in present ASTM specifications are required to produce sound joints between polyethylene pipe and fittings when using the joining techniques described in this practice.  
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 The text of this practice references notes, footnotes, and appendices which provide explanatory material. These notes and footnotes (excluding those in tables and figures) shall not be considered as requirements of the practice.  
1.6 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.

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SIGNIFICANCE AND USE
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5.2 This test method may be used for the design of the filtration component of a sediment retention device to meet requirements of regulatory agencies in filtering efficiency or flow rate for the specific soil tested.  
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SCOPE
1.1 This test method is used to determine the filtering efficiency and the flow rate of the filtration component of a sediment retention device, such as a silt fence, silt barrier, or inlet protector.  
1.1.1 The results are shown as a percentage for filtering efficiency and cubic metres per square metre per minute (m3/m2/min) or gallons per square foot per minute (gal/ft2/min) for flow rate.  
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1.2 This test method requires several specialized pieces of equipment, such as an integrated water sampler and an analytical balance, or a vacuum filtration system. At the client’s discretion, the test soil is either a site-specific soil or a soil that is representative of a target default gradation.  
1.3 The values stated in SI units are the standard, while the inch-pound units are provided for information. The values expressed in each system may not be exact equivalents; therefore, each system must be used independently of the other, without combining values in any way.  
1.4 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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SCOPE
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1.2 Appendix X1 contains additional sources of information that may be helpful to the user of this guide.  
1.3 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.4 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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    7 pages
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ASTM
ASTM F2886-17(2023)(Specification)
Standard Specification for Metal Injection Molded Cobalt-28Chromium-6Molybdenum Components for Surgical Implant Applications

ABSTRACT
This specification covers chemical, mechanical, and metallurgical general requirements for metal injection molded (MIM) cobalt-28chromium-6molybddenum components to be used in manufacturing surgical implants. In this specification, the MIM components covered may have been densified beyond their as-sintered density by post-sinter processing. For the chemical requirements, the components supplied in this specification must conform in accordance to the chemical requirements specified herein in Table 1. The product analysis tolerances must also conform to the product tolerances presented in Table 2. The specification also enumerates the mechanical requirements for MIM components wherein the tensile properties of the MIM must conform to the mechanical properties in Table 3. The microstructural requirements and specimen preparation shall be in accordance with Guide E3 and Practice E407.
SCOPE
1.1 This specification covers chemical, mechanical, and metallurgical requirements for metal injection molded (MIM) cobalt-28chromium-6molybdenum components to be used in the manufacture of surgical implants  
1.2 The MIM components covered by this specification may have been densified beyond their as-sintered density by post-sinter processing.  
1.3 Units—The values stated in either SI units or inch-pound units are to be regarded separately as standard. The values stated in each system may not be exact equivalents; therefore, each system shall be used independently of the other. Combining values from the two systems may result in nonconformance with the standard.  
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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