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ASTM F1495-99

(Specification)

Standard Specification for Combination Oven Electric or Gas Fired

Standard Specification for Combination Oven Electric or Gas Fired

SCOPE
1.1 This specification covers commercial combination, atmospheric pressure steaming, baking, roasting and rethermalizing forced air convection electric ovens.
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 The following safety hazards caveat pertains only to the test methods portion, Section 8, of this specification: 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
09-Nov-1999
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

Replaced By
ASTM F1495-05 - Standard Specification for Combination Oven Electric or Gas Fired
Effective Date
01-Sep-2005
Referred By
ASTM F2861-20 - Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
Effective Date
10-Nov-1999

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ASTM F1495-99 - Standard Specification for Combination Oven Electric or Gas FiredASTM F1495-99 - Standard Specification for Combination Oven Electric or Gas Fired
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ASTM F1495-99 - Standard Specification for Combination Oven Electric or Gas Fired
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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
An American National Standard
Designation: F 1495 – 99
Standard Specification for
Combination Oven Electric or Gas Fired
This standard is issued under the fixed designation F 1495; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope F 1639 Test Method for Performance of Combination Ov-
ens
1.1 This specification covers commercial combination, at-
2.2 ANSI Standards:
mospheric pressure steaming, which includes low-temperature
ANSI/UL No. 197 Commercial Electric Cooking Appli-
and bio-steaming, baking, roasting, and rethermalizing forced-
ances
air electric and gas-fired ovens.
ANSI Z83.11 Gas Food Service Equipment
1.2 The values stated in inch-pound units are to be regarded
ANSI/NFPA 70 National Electric Code
as the standard. The values given in parentheses are provided
ANSI Z21.41 Quick Disconnect Devices for Use with Gas
for information only.
Fuel
1.3 The following safety hazards caveat pertains only to the
ANSI Z21.45 Standard for Flexible Connectors of Other
test methods portion, Section 8, of this specification: This
Than All-Metal Construction for Gas Appliances
specification does not purport to address all of the safety
ANSI/NFPA Z223.1 National Fuel Gas Code
concerns, if any, associated with its use. It is the responsibility
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
of the user of this standard to establish appropriate safety and
Thread Form)
health practices and determine the applicability of regulatory
ANSI/NSF 4 Commercial Cooking, Rethermalization and
limitations prior to use.
Hot Food Holding and Transport Equipment
2. Referenced Documents
2.3 Military Standards:
MIL-STD-167/1 Shipboard Equipment (Type
2.1 ASTM Standards:
I-Environmental and Type II-Internally Excited)
A 36/A 36M Specification for Carbon Structural Steel
MIL-STD-461 Electromagnetic Emission and Susceptibil-
A 167 Specification for Stainless and Heat-Resisting
ity Requirements for the Control of Electromagnetic
Chromium-Nickel Steel Plate, Sheet, and Strip
Interference
A 176 Specification for Stainless and Heat-Resisting Chro-
MIL-STD-1399/300 ShipboardSystemsSection300AElec-
mium Steel Plate, Sheet, and Strip
tric Power, Alternating Current
A 276 Specification for Stainless Steel Bars and Shapes
A 366/A 366M Specification for Commercial Steel (CS),
3. Terminology
Sheet, Carbon, (0.15 Maximum Percent) Cold-Rolled
3.1 Definitions of Terms Specific to This Standard:
Quality
3.1.1 combination oven, n—as used in this specification, a
A 569/A 569M Specification for Steel, Carbon (0.15 Maxi-
device that combines the function of hot convection air or
mum Percent), Hot-Rolled Sheet and Strip Commercial
3 saturated/super-heated steam, or both, to perform steaming,
Quality
which includes low-temperature and bio-steaming, baking,
D 3951 Practice for Commercial Packaging
5 roasting, rethermalizing and proofing of various food products.
F 760 Specification for Food Service Equipment Manuals
In general, the term combination oven is used to describe this
F 1166 Practice for Human Engineering Design for Marine
6 type of equipment which is self-contained.
Systems, Equipment and Facilities
3.1.2 oven cavity, n—portion or area of the combination
oven in which food products are heated or cooked.
3.1.3 pans, n—containers used to hold the food product in
This specification is under the jurisdiction of ASTM Committee F-26 on Food
the oven cavity: a full-size bake or sheet pan is nominally 18
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
by26by1in.(457by660by25mm),ahalf-sizebakeorsheet
Cooking and Warming Equipment.
Current edition approved Nov. 10, 1999. Published February 2000. Originally
published as F 1495 – 93. Last previous edition F 1495 – 93.
Annual Book of ASTM Standards, Vol 01.04.
3 7
Annual Book of ASTM Standards, Vol 01.03. Available from American National Standards Institute, 11 W. 42nd St., 13th
Annual Book of ASTM Standards, Vol 15.09. Floor, New York, NY 10036.
5 8
Annual Book of ASTM Standards, Vol 15.07. Available from Standardization Documents Order Desk, Bldg. 4, Section D,
Annual Book of ASTM Standards, Vol 01.07. 700 Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F 1495
pan is nominally 18 by 13 by 1 in. (305 by 508 by 25 mm), and 5.1.3 Type and class of combination oven.
a steam pan is nominally 12 by 20 by 2.5 in. (305 by 508 by 5.1.4 Style; if Style 1, specify gas type (see 5.2.2).
64 mm). 5.1.5 Electrical class.
5.2 The following options should be reviewed and, if
4. Classification
desired, they should be included in the order.
4.1 Combination ovens covered by this specification are
5.2.1 When Federal/Military procurement(s) is involved,
classified by capacity, type, style, and electrical class. refer to the supplement pages.
5.2.2 Type of gas, if applicable: natural, propane, or other
Capacity
(specify BTU/ft ).
4.1.1 The capacity of the combination oven is determined
5.2.3 When other than manufacturer’s standard, commer-
by the number of bake or sheet pans, or steam table pans, or
cial, domestic packaging is required, specify packaging re-
both, the oven is designed for cooking or rethermalizing. For
quirements.
capacity classification, the minimum vertical spacing between
5.2.4 When special or supplementary requirements, such as
pan supports shall be as follows: bake or sheet pans, 1 in. (25
inspections, options, accessories, modifications, changes for
mm); and steam pans, 2.5 in. (64 mm).
correctional facilities use, additional nameplate data, etc., are
required.
Type
5.2.5 When specified, certify that samples representing each
4.1.2 Type 1—Table or countertop units. lot have been either tested or inspected as directed and
4.1.2.1 Class A—Half-size.
required. When specified, furnish a copy of the certification, or
(1) Minimum of five half-size bake or sheet pans.
test results, to the purchaser.
(2) Minimum of three steam pans.
5.2.6 When specified, with a quick-disconnect gas supply.
4.1.2.2 Class B—Full-Size.
5.2.7 When specified, provide separate water inlets for
(1) Minimum of seven full-size bake or sheet pans.
steam generator and for condensate cooling.
(2) Minimum of nine steam pans.
5.2.8 When specified, provide accessories, such as wire
4.1.3 Type 2—Stand mounted units.
shelves, casters, oven stand, two-speed fan, wash-down hose
4.1.3.1 Class A—Half-size.
assembly.
(1) Minimum of five half-size bake or sheet pans.
6. Physical Requirements
(2) Minimum of three steam pans.
6.1 Design and Manufacture—The combination oven shall
4.1.3.2 Class B—Full-size.
consist of a water tight oven cavity, sealing type of door(s),
(1) Minimum of seven full-size bake or sheet pans.
blower, air-heater(s)/heat exchanger, steam generator, conden-
(2) Minimum of nine steam pans.
sate discharge, over pressure and under pressure venting, as
4.1.4 Type 3—Floor units / roll-in units.
required.
4.1.4.1 Class A—Half-size.
6.1.1 Doors—The door(s) shall be insulated, with replace-
(1) Minimum of 14 half-size bake or sheet pans.
able gaskets, and provision to limit condensate dripping on the
(2) Minimum of eight steam pans.
floor or table top surface when opening.
4.1.4.2 Class B—Full-size.
6.1.2 Steam Generator—When provided, a steam generat-
(1) Minimum of 16 full-size bake or sheet pans.
ing system may or may not include a boiler. Further, the steam
(2) Minimum of 17 steam pans.
4.1.5 Thisspecificationdoesnotpurporttoaddressallofthe source may or may not be an integral part of the combination
oven. Operate the combination oven steamer at atmospheric
types,whichmaybeavailable,butitisanoverviewofthemost
common types and classes used in the industry. pressure (15 psi (103 MPa) maximum absolute). Provide for
boilerbasedsteamgeneratingsystemasuitablemeanstodetect
Style
operation and low water levels.An over temperature protection
of the boiler is necessary in the event of a critical low water
4.1.6 Style 1—Gas-fired combination oven.
4.1.7 Style 2—Electric combination oven. condition. Provide a means to clean (delime or decalcify) the
steam generating boiler and remove scale mineral deposits.
Electrical Class
6.1.3 Fan—A fan or blower shall be provided to ensure
4.1.8 Class 1—208 V, 60 Hz, 1 phase. forced air circulation within the oven cavity.The impeller shall
be corrosion-resistant.
4.1.9 Class 2—208 V, 60 Hz, 3 phase.
4.1.10 Class 3—240 V, 60 Hz, 1 phase. 6.1.4 Controls:
6.1.4.1 Provide the following control functions for the
4.1.11 Class 4—240 V, 60 Hz, 3 phase.
4.1.12 Class 5—480 V, 60 Hz, 3 phase. operation of the combination oven:
(1) Mode selection, such as hot air (convection), steam, or
4.1.13 Class 6—120 V, 60 Hz, 1 phase.
combination.
5. Ordering Information
(2) Oven temperature; and,
5.1 Orders for combination ovens in accordance with this (3) Cook time.
specification shall include the following information: 6.1.4.2 Each oven shall be equipped with a door control
5.1.1 ASTM specification number and date of issue. switch that will de-energize the blower/fan circuit when the
5.1.2 Quantity of ovens to be furnished. door is opened in any operating mode except cool-down.
F 1495
6.1.5 Air Baffle—Each oven shall have a removable air 7.3 Threaded Parts—All threaded parts shall conform to
baffle. ANSI B1.1.
6.1.6 Grease Filter—Each oven may include a grease filter.
8. Performance Requirements
Ifagreasefilterissupplied,thefiltershallbearemovabletype.
8.1 Performance Testing—When specified, test the combi-
6.1.7 Over Pressure Relief—Over pressure relief shall be
nation oven according to the Test Method E 1639.
provided for the oven that is no greater than 0.6 psig (41 MPa)
6.2 Standards and Compliance—The oven(s) shall conform
9. Sampling and Quality Assurance
to the requirements of ANSI/UL 197, ANSI Z83.1
...

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SCOPE
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Standard Specification for Underfired Broilers

ABSTRACT
This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments. Broilers covered by this specification are classified by type, style, fuel class, and size. Broilers shall have heat sources arranged so that different areas of the broiler may be controlled independently. When specified in the contract or purchase order, performance testing shall be performed in accordance with Test Method F1695.
SCOPE
1.1 This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in 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 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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    4 pages
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ASTM
ASTM F2834-10a(2023)(Specification)
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, 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
    4 pages
    English language
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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
    sale 15% off