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ASTM F2092-14

(Specification)

Standard Specification for Convection Oven Gas or Electric

Standard Specification for Convection Oven Gas or Electric

ABSTRACT
This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. Convection ovens covered by this specification are classified by type, grade, class, size, style and capacity: Type I, Type II, and Type III; Grade A and Grade B; Class 1, Class 2, Class 3, Class 4, Class 5, Class 6, Class 7, Class 8, Class 9, Class 10, and Class 11; Size a and Size b; and Style i and Style ii. Performance testing and thermostat test shall be performed to conform with the specified requirements.
SCOPE
1.1 This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. The units may have water and drain connections for adding moisture but do not have a dedicated steam only mode.  
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-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
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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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:F2092 −14 An American National Standard
Standard Specification for
1
Convection Oven Gas or Electric
This standard is issued under the fixed designation F2092; 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 ANSIB1.1 Unifiedin.ScrewThreads(UNandUNRThread
Form)
1.1 Thisspecificationcoversforcedairconvectionovensfor
ANSI Z21.41 Quick-Disconnect Devices for Use With
baking, roasting or rethermalizing which utilize gas or electri-
ANSI Z21.45 Flexible Connectors of Other Than All-Metal
cal heat sources, or both for cooking food in the commercial
Construction for Gas Appliances
and institutional food service establishments. The units may
ANSI Z83.11 Gas Food Service Equipment
have water and drain connections for adding moisture but do
ANSI Z1.4 Sampling Procedures and Tables for Inspection
not have a dedicated steam only mode.
and Attributes
1.2 The values stated in inch-pound units are to be regarded
ANSI/NFPA 54 National Fuel Gas Code
as standard. The values given in parentheses are mathematical
4
2.3 Military Standards:
conversions to SI units that are provided for information only
MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
and are not considered standard.
ment (Type 1—Environmental and Type 2—Internally
1.3 This standard may involve hazardous materials,
Excited)
operations, and equipment. This standard does not purport to
MIL-STD-461 Requirements For the Control Of Electro-
address all of the safety concerns, if any, associated with its
magnetic Interference Characteristics of Subsystems and
use. It is the responsibility of the user of this standard to
Equipment
establish appropriate safety and health practices and deter-
MIL-STD-1399/300 Interface Standard For Shipboard Sys-
mine the applicability of regulatory limitations prior to use.
tems Section 300A Electric Power, Alternating Current
2. Referenced Documents
3. Terminology
2
2.1 ASTM Standards:
3.1 Definitions of Terms Specific to This Standard:
D3951 Practice for Commercial Packaging
3.1.1 capacity—the capacity of a convection oven is deter-
F760 Specification for Food Service Equipment Manuals
mined by the number of bake or sheet pans that it is designed
F1166 Practice for Human Engineering Design for Marine
to hold during cooking. For capacity classification, the mini-
Systems, Equipment, and Facilities
mum vertical clearance between each row of pans shall be 1 in.
F1496 Test Method for Performance of Convection Ovens
(25 mm).
3
2.2 ANSI Standards:
3.1.2 convection oven—as used in this specification—a
ANSI/NSF 2 Food Equipment
device that, with a heat source combines the function of
ANSI/NSF 4 Commercial Cooking, Rethermalization and
circulating hot convection air in an enclosed cavity by means
Powered Hot Food Holding and Transport Equipment
of an electric motor-operated fan or blower, for the purpose of
ANSI Z223/NFPA 70 National Electrical Code
baking, roasting or rethermalizing of food.
ANSI/UL 197 Commercial Electrical Cooking Appliances
3.1.3 moisture addition feature—a convection oven that
mayhavewateranddrainconnectionsandiscapableofadding
moisture but does not have a dedicated steam only mode.
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
3.1.4 oven cavity—space within the convection oven in
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
Cooking and Warming Equipment. which food products are heated or cooked.
Current edition approved June 1, 2014. Published August 2014. Originally
3.1.5 pans—containers used to hold the food product in the
approved in 2001. Last previous edition approved in 2007 as F2092 – 01 (2007).
oven cavity.
DOI: 10.1520/F2092-14.
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
4
the ASTM website. Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
3
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://
4th Floor, New York, NY 10036, http://www.ansi.org. dodssp.daps.dla.mil/.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2092−14
3.1.5.1 full size—bakeorsheetpanisnominally18by26by 5. Ordering Information
1 in. (457 by 660 by 25 mm).
5.1 An order for a convection oven(s) under this specifica-
3.1.5.2 half size—bake or she
...

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: F2092 − 01 (Reapproved 2007) F2092 − 14 An American National Standard
Standard Specification for
1
Convection Oven Gas or Electric
This standard is issued under the fixed designation F2092; 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 forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical
heat sources, or both for cooking food in the commercial and institutional food service establishments. The units may have water
and drain connections for adding moisture but do not have a dedicated steam only mode.
1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parentheses are mathematical
conversions to SI units that are provided for information only.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.
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)
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F1495 Specification for Combination Oven Electric or Gas Fired
F1496 Test Method for Performance of Convection Ovens
3
2.2 Other Publications:ANSI Standards:
ANSI/NSF 2 Food Equipment
ANSI/NSF 4 Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment
ANSI Z223/NFPA 70 National Electrical Code
ANSI/UL 197 Commercial Electrical Cooking Appliances
ANSI B1.1 Unified in. Screw Threads (UN and UNR Thread Form)
ANSI Z21.41 Quick-Disconnect Devices for Use With
ANSI Z21.45 Flexible Connectors of Other Than All-Metal Construction for Gas Appliances
ANSI Z83.11 Gas Food Service Equipment
ANSI Z1.4 Sampling Procedures and Tables for Inspection and Attributes
ANSI/NFPA 54 National Fuel Gas Code
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 April 1, 2007June 1, 2014. Published July 2007August 2014. Originally approved in 2001. Last previous edition approved in 20012007 as
F2092 – 01.F2092 – 01 (2007). DOI: 10.1520/F2092-01R07.10.1520/F2092-14.
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 American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2092 − 14
5
MIL-STD-167/1 Mechanical Vibration of Shipboard Equipment (Type 1—Environmental and Type 2—Internally Excited)
5
MIL-STD-461 Requirements For the Control Of Electromagnetic Interference Characteristics of Subsystems and Equipment
5
MIL-STD-1399/300 Interface Standard For Shipboard Systems Section 300A Electric Power, Alternating Current
4
2.3 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 Electromagnetic 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
...

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SCOPE
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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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ASTM
ASTM F1047-17(2023)(Specification)
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 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
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  • Standard
    9 pages
    English language
    sale 15% off