ASTM F2521-09(2014)

Standard Specification for Heavy-Duty Ranges, Gas and Electric

ABSTRACT
This specification covers heavy-duty ranges that use gas or electrical heat sources, or both, for cooking food in the commercial and institutional food service establishments. Types: type I-electric range top with electric oven; type I-electric range top with gas-fired oven; type I-electric range top with storage base; type II-gas-fired range top with gas-fired oven; type II-gas-fired range top with electric oven; and type II-gas-fired range top with storage base. Electric ovens: electric standard oven and electric convection oven. Power: natural gas, propane, manufactured gas, and other gases. All ranges shall be provided with means to regulate the oven interior temperature and cook top burner heat. Oven thermostat test shall be performed to meet the requirements prescribed.
SCOPE
1.1 This specification covers heavy-duty ranges that use 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 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 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 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

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:F2521 −09 (Reapproved 2014) An American National Standard
Standard Specification for
Heavy-Duty Ranges, Gas and Electric
This standard is issued under the fixed designation F2521; 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 Z21.45 Flexible Connector of Other Than All-Metal
Construction for Gas Appliances
1.1 This specification covers heavy-duty ranges that use gas
ANSI Z83.11/CGA-1.8 Gas Food Service Equipment
or electrical heat sources, or both, for cooking food in the
2.3 NSF Standard:
commercial and institutional food service establishments.
NSF/ANSI 4 Commercial Cooking, Rethermalization and
1.2 The values stated in inch-pound units are to be regarded
Powered Hot Food Holding and Transport Equipment
as standard. The values given in parentheses are mathematical
2.4 NFPA Standard:
conversions to SI units that are provided for information only
NFPA 70/ANSI Z223 National Electrical Code
and are not considered standard.
NFPA 54/ANSI Z223 National Fuel Gas Code
1.3 This standard may involve hazardous materials,
2.5 UL Standard:
operations, and equipment. This standard does not purport to
UL/ANSI 197 Commercial Electrical Cooking Appliances
address all of the safety concerns, if any, associated with its
2.6 Military Standards:
use. It is the responsibility of the user of this standard to
MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
establish appropriate safety and health practices and deter-
ment (Type 1—Environmental and Type 2—Internally
mine the applicability of regulatory limitations prior to use.
Excited)
MIL-STD-461 Requirements for the Control of Electromag-
2. Referenced Documents
netic Characteristics of Subsystems and Equipment
2.1 ASTM Standards: MIL-STD-1399/300 Interface Standard for Shipboard Sys-
tems Section 300A Electric Power, Alternating Current
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
3. Terminology
F1166 Practice for Human Engineering Design for Marine
Systems, Equipment, and Facilities
3.1 Definitions of Terms Specific to This Standard:
F1275 Test Method for Performance of Griddles 3.1.1 broiler, n—open cast iron or steel grate on which food
F1496 Test Method for Performance of Convection Ovens
is laid, allowing highly directional intense heat under the grate
F1521 Test Methods for Performance of Range Tops to cook the food. Another type is an overfired heat source,
using highly directional intense heat over the food.
2.2 ANSI Standards:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR 3.1.2 convection oven, n—as used in this specification,a
Thread Form) device that combines the function of circulating hot convection
ANSI Z1.4 Sampling Procedures and Tables for Inspection air in an enclosed cavity by means of a fan or blower, which is
by Attributes operated by an electric motor, for the purpose of baking or
ANSI Z21.41/CSA 6.9 Quick-Disconnect Devices for Use roasting food.
With Gas Fuel Appliances
3.1.3 cook-top electric element, n—open coil electrical ele-
ments supported to withstand the weight of filled cooking
utensils in direct contact with the burners.
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. Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Current edition approved April 1, 2014. Published May 2014. Originally Arbor, MI 48113-0140.
approved in 2005. Last previous edition approved in 2009 as F2521 – 09. DOI: Available from National Fire Protection Association (NFPA), 1 Batterymarch
10.1520/F2521-09R14. Park, Quincy, MA 02269-9101.
2 6
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from Underwriters Laboratories (UL), Corporate Progress, 333
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Pfingsten Rd., Northbrook, IL 60062.
Standards volume information, refer to the standard’s Document Summary page on Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
the ASTM website. Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or from Acquisition
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Streamlining and Standardization Information System (ASSIST) located at http://
4th Floor, New York, NY 10036. dsp.dla.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2521−09 (2014)
3.1.4 French top, n—sheathed electric burner with perma- 4.3.7 Class 7—230 V, 50 Hz, 1 phase.
nent cover over entire heating element; round and sealed to the 4.3.8 Class 8—400 V, 50 Hz, 3 phase.
range top to resist drips and splash.
4.3.9 Class 9—440 V, 60 Hz, 3 phase (shipboard use).
3.1.5 griddle, n—device for cooking food by direct contact
4.4 Cook Top Options
with a hot surface.
4.4.1 Electric Griddles:
1 2
3.1.6 heavy-duty range, n—appliance used for pot or pan 4.4.1.1 ⁄3 top cover rated nominal 5 kW, ⁄3 other top
surface cooking, griddling, frying, broiling, steaming, baking,
options.
1 1
roasting, and reheating food products with a standard oven or
4.4.1.2 ⁄2 top cover rated nominal 10 kW, ⁄2 other top
convectionoven.Itisofthemostdurableconstruction,varying
options.
in size, offers increased heat input than medium (restaurant) or
4.4.1.3 Full top cover rated nominal 10 to 15 kW (Fig.
specialty ranges. Typical industry widths are 32 in. (812 mm),
A1.24).
34 in. (863 mm), and 36 in. (914 mm) for gas range tops and
4.4.1.4 ⁄3 top cover rated nominal 10 kW (Fig. A1.25).
1 2
for electric ranges. The top cooking surface can be ⁄3, ⁄3,or
4.4.2 Electric Hot Tops (also known as Boiling Tops, Uni-
full top options of any style noted. For purposes of
form Heat Tops)—Specify with or without thermostat.
convenience, nominal dimensions for each width will be used 1 2
4.4.2.1 ⁄3 top cover rated nominal 5 kW, ⁄3 other top
in this specification.
options.
1 1
3.1.7 hot top, n—flat cast iron surface sometimes called a 4.4.2.2 ⁄2 top cover rated nominal 10 kW, ⁄2 other top
“boiling plate” or “uniform heat top” with heat transferred
options.
from gas burners or electric heating elements under the
4.4.2.3 Full top cover rated nominal 10 to 15 kW (Fig.
cooking surface where pots are set to warm or keep hot food
A1.21).
contained in the utensil.
4.4.2.4 ⁄3 top cover rated nominal 10 kW (Fig. A1.22).
4.4.3 Open Top Electric Element Burner:
3.1.8 open top gas burner, n—also called grate top; has a
4.4.3.1 9 ⁄2-in. (241-mm) diameter closed element (French
cast iron or steel burner top that supports the pot above the gas
burner. top) full cook top rated nominal kW each (Fig. A1.23).
4.4.3.2 9 ⁄2-in. (241-mm) diameter open element cook top
3.1.9 standardoven,n—asusedinthisspecification,aspace
rated at nominal kW.
where food is baked or roasted without recirculating air.
4.4.4 Additional Electric Range Cook Top Options for
4. Classification Electric Ranges—Any combination of top cook devices in ⁄3,
1 2
⁄2, ⁄3, or full top coverage.
4.1 Type:
4.4.4.1 Three hot tops with or without thermostat.
4.1.1 Type I—Electric range top with electric oven.
4.4.4.2 Two hot tops and two 9-in. (229 mm) diameter
4.1.2 Type I—Electric range top with gas-fired oven.
French style electric burners.
4.1.3 Type I—Electric range top with storage base.
4.4.4.3 Two hot tops and two 9-in. (229 mm) diameter open
4.1.4 Type II—Gas-fired range top with gas-fired oven.
top element burners.
4.1.5 Type II—Gas-fired range top with electric oven.
4.4.4.4 Six 9-in. (229 mm) diameter French stle electric
4.1.6 Type II—Gas-fired range top with storage base.
element burners.
Type I Style, Electric Ranges—Dimensions
4.4.4.5 Six 9-in. (229 mm) diameter open top element
burners.
4.2 Widths:
1 1 2
4.4.4.6 ⁄3, ⁄2, ⁄3, or full top coverage with griddle.
4.2.1 32 in. (812 mm)
4.4.4.7 ⁄3 griddle, 4-top cook elements or hot tops.
4.2.2 34 in. (863 mm)
4.2.3 36 in. (914 mm) 4.4.4.8 ⁄2 griddle 2-top cook elements or hot tops
4.2.4 Heights—Typically 37 in. (939 mm) from floor to
NOTE 1—All open top burners, French top burners, hot tops and
work surface.
griddles may have temperature controls.
4.2.5 Depth—Typically 37 in. (939 mm) to 41 in. (1040
4.4.4.9 With or without electric or gas oven (see 4.5 and
mm).
4.11).
4.3 Electrical Class:
4.5 Electric Ovens:
4.3.1 Class 1—208 V, 60 Hz, 1 phase.
4.5.1 Electric Standard Oven—7.0 kW or greater.
4.3.2 Class 2—208 V, 60 Hz, 3 phase.
4.5.2 Electric Convection Oven—7.0 kW or greater.
4.3.3 Class 3—240 V, 60 Hz, 1 phase.
4.3.4 Class 4—240 V, 60 Hz, 3 phase.
Type II Style, Gas-Fired Ranges—Dimensions
4.3.5 Class 5—480 V, 60 Hz, 3 phase.
4.6 Widths:
4.3.6 Class 6—120 V, 60 Hz, 1 phase.
4.6.1 32 in. (812 mm)
4.6.2 34 in. (863 mm)
Topscanbeeitherafulltopofonetypeofcooktopsuchasagriddleordivided
4.6.3 36 in. (914 mm) are typical
in sections with one or two or three cook top styles. Depending on range width, a
4.6.4 Heights—Typically 37 in. (939 mm) from floor to
full top and two sections for 32 and 34-in. (813 and 864-mm) widths and one, two,
or three sections on 36-in. (914-mm) range tops. work surface.
F2521−09 (2014)
4.6.5 Depth—Typically 37 in. (939 mm) to 41 in. (1040 5.2.2 Type of Gas, as applicable—Natural, propane, or
mm). when “other,” specify high heating value in BTU per hour,
specific gravity, and composition of gas.
4.7 Power:
5.2.3 Electrical Power Connection, if applicable—Power
4.7.1 Natural gas.
cord with plug or conduit connection and size (that is, hard
4.7.2 Propane.
wired).
4.7.3 Manufactured gas.
5.2.4 Fan Speed (convection ovens only)—Single speed or
4.7.4 Other gases (see 5.2.2).
two speed.
4.8 Gas-Fired Cook Top Options:
5.2.5 Type of Controls—Electromechanical, solid state, or
4.8.1 ⁄3 range top. (Fig. A1.13).
programmable/computer controlled.
4.8.2 ⁄2 range top (Fig. A1.11).
5.2.6 Interior Finish (convection ovens only)—Porcelain
4.8.3 ⁄3 range top (Fig. A1.14).
enamel or stainless steel.
4.8.4 Full range top (Fig. A1.16).
5.2.7 When specified, with a quick-disconnect gas supply,
NOTE 2—Griddle thickness may range from ⁄8 to 1.0 in. (9.5 to 25 mm)
an approved quick disconnect (socket and plug) conforming to
and should be specified.
ANSI Z21.41, and a flexible metal connector conforming to
4.9 Hot Tops (also known as Boiling Tops, Uniform Heat
ANSI Z21.45 and consisting of a male pipe thread fitting on
Tops):
one end and a union with female thread on the opposite end
1 2
4.9.1 ⁄3 range top and ⁄3 other cook surface.
shall be provided with the convection oven.
1 1
4.9.2 ⁄2 range top and ⁄2 other cook surface (Fig. A1.2).
5.2.8 Other than the manufacturer’s standard, commercial
2 1
4.9.3 ⁄3 range top and ⁄3 other cook surface.
and domestic packaging is required. Specify packaging re-
4.9.4 Full range top (Fig. A1.1).
quirements.
4.9.5 ⁄2 range top in horizontal top with open burners in
5.2.9 When specified, a certification to ensure that samples
front.
representing each lot have been either tested or inspected as
4.10 Open Top Burners: directed and the requirements have been met. When specified,
1 2
4.10.1 ⁄3 range top and ⁄3 other cook surface (Fig. A1.13). a copy of the certification or test results, or both, shall be
1 1
furnished to the purchaser.
4.10.2 ⁄2 range top and ⁄2 other cook surface (Figs. A1.9-
A1.12).
5.2.10 When specified, additional options such as wire
2 1
4.10.3 ⁄3 range top and ⁄3 other cook surface (Fig. A1.14). shelves, casters, oven stand, wash-down hose assembly, and
4.10.4 Full range top (Figs. A1.5-A1.8).
faucets shall be provided.
4.10.5 ⁄2 range top in horizontal top with open burners in
5.2.11 Manufactured gas or overseas specified gas (may be
front (Fig. A1.11).
other than CE gasses) are to be considered to be a special
requirement and, if available, may be additional cost and may
4.11 Ovens:
include a non-standard gas train.
4.11.1 Gas-Fired Standard Oven—22 000 to 50 000 Btu/h
5.2.12 Griddles shall be hot-rolled steel.
(6.45 to 14.66 KW).
5.2.13 When specified, surface finish other than manufac-
4.11.2 Gas-FiredConvectionOven—22 000to40 000Btu/h
(6.45 to 11.73 KW). turer finish shall be provided.
5.2.14 Hot tops can be hot-rolled steel.
4.12 Additional Gas Range Cook Top Options for Gas
Ranges:
6. Materials and Manufacture
4.12.1 Graduated hot top or radial fin burners; 1, 2, or 3
concentric burner rings. Can be one center location on range
6.1 General—Convection ovens shall conform to the appli-
top or two locations, or two locations to front with hot tops a
cable documents listed in Section 2. Materials used shall be
back of range top (Figs. A1.1 and A1.2).
free from defects which would affect the performance or
4.12.2 Graduated hot tops can be substituted for open top
maintainability of individual components or of the overall
burners (Fig. A1.4) and have hot top plates in back.
assembly. Materials not specified in this specification shall be
of the same quality used for the intended purpose in commer-
5. Ordering Information
cial practice. Unless otherwise specified in this specification,
all equipment, material, and articles incorporated in the work
5.1 An order for a heavy-duty range(s) under this specifi-
covered by this specification are to be new or fabricated, using
cation shall specify:
materials produced from recovered materials to the maximum
5.1.1 ASTM specification number and date of issue,
extent possible without jeopardizing the intended use. None of
5.1.2 Quantity to be furnished,
the above shall be interpreted to mean that the use of used or
5.1.3 Class,
rebuilt products is allowed under this specification unless
5.1.4 Style (references to figures is helpful), and
otherwise specified.
5.1.5 Size.
5.2 Additionally, the following options should be reviewed 6.2 Hardware and Fittings—Unlessotherwisespecified(see
for inclusion in the order: Section 4), all hardware and fittings shall be corrosion resistant
5.2.1 When Federal/Military procurement(s) is involved, or suitably processed to resist corrosion in accordance with the
refer to the supplement pages. manufacturer’s standard practice.
F2521−09 (2014)
6.3 Threaded Parts—All threaded parts shall conform to 8.2 Service Connections—Provisions for power service
ANSI B1.1. shall be provided in the back or bottom of the range.
6.4 Service Connections—Provisions for service shall be 8.3 Electrical Characteristics—All
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