ASTM F1360-24

Standard Specification for Ovens, Microwave, Electric

ABSTRACT
This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food. The microwave ovens are classified by types, sizes, groups, styles, and classes. In terms of types, there are two kinds: Type I is commercial microwave oven and Type II is combination of commercial microwave and convection/radiant heat oven. They can be classified into Size 600, Size 1200, and Size 1800 according to microwave output power. In terms of cavity volume, these ovens can be divided into Group 1, Group 2, Group 3, and Group 4. As for the size of cooking cavity, these microwave ovens may be grouped into Class 1, Class 2, Class 3, and Class 4. They may have two styles: Style 1 which has a dial type timer and Style 2 which has a digital timer and touchpad controls(computer controlled). The material, design, construction, and physical requirements of microwave ovens shall be discussed. The performance requirements of these ovens shall be discussed after evaluating the following: cooking cavity light, interchangeability, microwave rated power output, and operation. The following tests shall be performed: cavity weight load test, microwave rated power output test, commercial microwave oven reliability test, production unit test, operational test, and microwave energy distribution test.
SCOPE
1.1 This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food.  
1.2 Limitations—This specification does not include all types, sizes, groups, styles, and classes of the commodities indicated by the titles of the specification, or that are commercially available, but is intended to cover the types, sizes, groups, styles, and classes that are suitable for general requirements.  
1.3 Oven Selection And Application—Prior to the use of the classifications given in 4.1, the user agency should ensure they are not restricted by some aspect of the microwave oven design such as a weight or external dimension limitation that would prevent the unrestricted use of the classifications given in 4.1.  
1.4 Microwave Oven Availability—Although 4.1 lists a wide range of sizes, classes, groups, and styles for commercial types of ovens, not all combinations are available.  
1.5 The values stated in inch-pound units are to be regarded as the standard. The SI units given in parentheses are for information only.  
1.6 The following precautionary caveat pertains to the test method portion only, Section 10, 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, 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.

General Information

• Status: Published
• Publication Date: 31-Jan-2024
• 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

Relations

• Replaces: ASTM F1360-17(2023) - Standard Specification for Ovens, Microwave, Electric
• Effective Date: 01-Feb-2024
• Refers: ASTM F1317-98(2019) - Standard Test Method for Calibration of Microwave Ovens (Withdrawn 2024)
• Effective Date: 01-Mar-2019

Overview

ASTM F1360-24: Standard Specification for Ovens, Microwave, Electric provides a comprehensive framework for the classification, design, construction, performance, and testing of commercial microwave ovens. Developed by ASTM International, this specification ensures the safe and effective operation of microwave ovens in industrial, scientific, and medical (ISM) applications, with a primary focus on food defrosting, heating, and cooking in commercial environments.

The standard applies to ovens utilizing ultrahigh frequency electromagnetic radiation in approved ISM frequency bands. It details requirements for materials, structural integrity, electrical safety, performance reliability, and compliance with international and federal regulations. ASTM F1360-24 also aligns with globally recognized standardization principles as outlined by the WTO Technical Barriers to Trade Committee.

Key Topics

• Classification System: Ovens are identified by type, size (output power), group (cavity volume), style (control interface), and class (electrical rating).

  • Type I: Commercial microwave oven
  • Type II: Combination microwave and convection/radiant heat oven
  • Sizes: 600, 1200, 1800 (based on microwave output)
  • Groups and Classes: Defined by internal cooking space and electrical characteristics
  • Styles: Dial timers or digital touchpad controls

• Material and Construction Requirements:

  • Use of corrosion-resistant steel (Types 302, 304, 316, 430), or specified aluminum alloys for key structural parts such as cavity and door
  • Strict requirements for hardware, fittings, and finishing treatments
  • Safety interlocks to prevent microwave emission during access

• Performance and Safety Testing:

  • Evaluation includes tests for power output, load capacity, energy distribution, operational reliability, and electromagnetic compatibility
  • Door mechanisms must withstand a minimum of 200,000 cycles
  • Required compliance with FDA and occupational safety regulations

• Control and Operation:

  • Timers must meet specific accuracy tolerances
  • Ovens can include advanced features such as programmable controls, humidity sensors, and adjustable power settings

• Documentation and Marking:

  • Provision of operator manuals in compliance with ASTM F760
  • Data and instruction plates, product marking following ANSI/UL 923
  • Packaging and shipping requirements for traceability and safety

Applications

ASTM F1360-24 is valuable for:

• Commercial Kitchens: Ensuring microwave ovens meet the demands of high-usage settings like restaurants, fast-food outlets, cafeterias, and catering services.
• Institutional Facilities: Standardizing equipment in hospitals, schools, military installations, and government foodservice operations.
• Procurement and Specification: Providing a reliable basis for purchasing departments and contract managers to specify suitable equipment by type, size, power output, and controls.
• Manufacturers and Suppliers: Delivering clear guidelines for design, quality assurance, and testing, which simplifies compliance with regulatory and customer requirements.
• Safety and Regulatory Compliance: Facilitating adherence to U.S. federal regulations, as well as international safety and performance norms for electrical cooking appliances.

Related Standards

• ASTM F760 – Specification for Food Service Equipment Manuals
• ASTM F1317 – Test Method for Calibration of Microwave Ovens
• NSF/ANSI 4 – Commercial Cooking, Rethermalization, and Powered Hot Food Holding Equipment
• ANSI/UL 923 – Microwave Cooking Appliances
• IEC 705 – Methods for Measuring the Performance of Microwave Ovens
• ANSI B1.1 – Unified Inch Screw Threads
• FDA 21 CFR Subchapter J – Radiological Health Regulations

Keywords: ASTM F1360-24, commercial microwave oven standard, microwave oven classification, foodservice equipment, microwave oven performance, electromagnetic safety, industrial kitchen equipment standards.

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: F1360 − 24 An American National Standard
Standard Specification for
Ovens, Microwave, Electric
This standard is issued under the fixed designation F1360; 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 2. Referenced Documents
1.1 This specification covers commercial microwave ovens. 2.1 ASTM Standards:
These ovens use ultrahigh frequency electromagnetic radiation A176 Specification for Stainless and Heat-Resisting Chro-
in the approved industrial, scientific, and medical bands to mium Steel Plate, Sheet, and Strip (Withdrawn 2015)
defrost, heat, and cook food. A240/A240M Specification for Chromium and Chromium-
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
1.2 Limitations—This specification does not include all
Vessels and for General Applications
types, sizes, groups, styles, and classes of the commodities
B108 Specification for Aluminum-Alloy Permanent Mold
indicated by the titles of the specification, or that are commer-
Castings
cially available, but is intended to cover the types, sizes,
B209 Specification for Aluminum and Aluminum-Alloy
groups, styles, and classes that are suitable for general require-
Sheet and Plate (Metric) B0209_B0209M
ments.
D3951 Practice for Commercial Packaging
1.3 Oven Selection And Application—Prior to the use of the
F760 Specification for Food Service Equipment Manuals
classifications given in 4.1, the user agency should ensure they
F1166 Practice for Human Engineering Design for Marine
are not restricted by some aspect of the microwave oven design
Systems, Equipment, and Facilities
such as a weight or external dimension limitation that would
F1317 Test Method for Calibration of Microwave Ovens
prevent the unrestricted use of the classifications given in 4.1.
2.2 ANSI Standards:
B1.1 Unified Inch Screw Threads (UN and UNR Thread
1.4 Microwave Oven Availability—Although 4.1 lists a wide
range of sizes, classes, groups, and styles for commercial types Form)
C62.41 Guide for Surge Voltages in Low Voltage AC-Power
of ovens, not all combinations are available.
Circuits
1.5 The values stated in inch-pound units are to be regarded
WD-6 Wiring Devices—Dimensional Requirements
as the standard. The SI units given in parentheses are for
Z1.4 Sampling Procedures and Tables for Inspection by
information only.
Attributes
1.6 The following precautionary caveat pertains to the test 4
2.3 International Electrotechnical Commission Standard:
method portion only, Section 10, of this specification: This
Standard No. 705 Methods for Measuring the Performance
standard does not purport to address all of the safety concerns,
of Microwave Ovens for Household and Similar Purposes
if any, associated with its use. It is the responsibility of the user 5
2.4 National Sanitation Foundation Standard:
of this standard to establish appropriate safety, health, and
NSF/ANSI 4 Commercial Cooking, Rethermalization, and
environmental practices and determine the applicability of
Powered Hot Food Holding and Transport Equipment
regulatory limitations prior to use. 6
2.5 Underwriters Laboratories Standard:
1.7 This international standard was developed in accor-
ANSI/UL 923 for Microwave Cooking Appliances
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Development of International Standards, Guides and Recom-
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
mendations issued by the World Trade Organization Technical Standards volume information, refer to the standard’s Document Summary page on
the ASTM website.
Barriers to Trade (TBT) Committee.
The last approved version of this historical standard is referenced on
www.astm.org.
1 4
This specification is under the jurisdiction of ASTM Committee F26 on Food Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
Service Equipment and is the direct responsibility of Subcommittee F26.02 on 4th Floor, New York, NY 10036.
Cooking and Warming Equipment. Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann
Current edition approved Feb. 1, 2024. Published March 2024. Originally Arbor, MI 48113-0140.
approved in 1991. Last previous edition approved in 2023 as F1360 – 17 (2023). Available from Underwriters Laboratories (UL) LLC, Corporate Progress, 333
DOI: 10.1520/F1360-24. Pfingsten Rd., Northbrook, IL 60062.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1360 − 24
2.6 Federal Standard: 4.1.2.1 Size 600—600 to 1199 W microwave power output.
FED-STD-123 Marking for Shipment (Civil Agencies) 4.1.2.2 Size 1200—1200 to 1799 W microwave power
2.7 Military Standards:
output.
MIL-STD-167-1 Mechanical Vibrations of Shipboard
4.1.2.3 Size 1800—1800 and greater watt microwave power
Equipment
output.
MIL-STD-461 Requirements For the Control of Electromag-
4.1.3 Group:
3 3 3
netic Interference Characteristics of Subsystems and
4.1.3.1 Group 1—0.5 to 0.8 ft (0.014 m to 0.0226 m )
Equipment
cooking cavity (minimum cooking cavity dimensions of 7.5
MIL-E-1399/300 Interface Standard for Shipboard Systems,
shall be met).
3 3
Section 300A, Electric Power, Alternating Current
4.1.3.2 Group 2—Over 0.8 to 1.2 ft (0.0226 m to 0.034
2.8 Federal Regulations:
m ) cooking cavity.
3 3 3
Title 21, Food and Drugs, Subchapter J—Radiological
4.1.3.3 Group 3—Over 1.2 to 1.5 ft (0.034 m to 0.042 m )
Health
cooking cavity.
3 3
Title 29, Labor, Chapter 17, Occupational Safety and Health
4.1.3.4 Group 4—Over 1.5 ft (0.042 m ) cooking cavity.
Administration, Department of Labor
4.1.4 Style:
4.1.4.1 Style 1—Dial type timer(s).
3. Terminology
4.1.4.2 Style 2—Digital timer and touchpad controls (com-
3.1 Definitions of Terms Specific to This Standard:
puter controlled).
3.1.1 cavity—that portion of the microwave cooking appli-
4.1.4.3 Style 3—Dial or pushbutton timer(s), or both.
ance in which food may be heated, cooked, or defrosted.
4.1.5 Class:
3.1.2 door—the moveable barrier that permits access to the
4.1.5.1 Class 1—208 V, 60 Hz, 1 phase.
cavity for placement or removal of food, and whose function is
4.1.5.2 Class 2—208 V, 60 Hz, 3 phase.
to prevent emission of microwave energy from the passage or
4.1.5.3 Class 3—240 V, 60 Hz, 1 phase.
opening that provides access to the cavity.
4.1.5.4 Class 4—240 V, 60 Hz, 3 phase.
3.1.3 interlock—a device or system, either electrical,
4.1.5.5 Class 5—120 V, 60 Hz, 1 phase.
mechanical, or electromechanical, that serves to prevent expo-
4.1.5.6 Class 6—220 V, 60 Hz, 3 phase.
sure to an electric shock, or physical injury, or excessive
4.1.5.7 Class 7—230 V, 50 Hz, 1 phase.
radiation emission when a door, cover, or access panel is
4.1.5.8 Class 8—230 V, 50 Hz, 3 phase.
opened or removed.
3.1.4 magnetron—a type of microwave energy generator 5. Ordering Information
usually used in microwave cooking appliances.
5.1 Ordering Data—Purchasers shall select the preferred
3.1.5 microwave oven—a device that uses ultrahigh fre-
options permitted herein and include the following information
quency electromagnetic radiation in the bands of 915 6 25 and
in procurement documents:
2450 6 50 MHz to prepare food.
5.1.1 Title, number, and date of this specification,
5.1.2 Type, size, group, class, and style of oven required
3.1.6 microwave radiation emission—the microwave energy
to which persons might be exposed during operation or user (see 1.2 and 4.1),
servicing of a microwave cooking appliance.
5.1.3 When oven accessories, colors, hardware, fittings,
door, cooking cavity, and exterior materials are other than as
3.1.7 viewing screen—that feature of a microwave
specified (see 6.2, 6.4, 6.5, and 6.6),
appliance, usually part of the door assembly, that is opaque to
5.1.4 When an automatic oven shutdown is required for
microwave energy but visually transparent to provide for
vending operation use,
viewing the oven contents.
5.1.5 When surge voltage protection is required (see 7.4.2),
4. Classification
5.1.6 When an air intake filter is required (see 7.6),
5.1.7 When a heat control is to be provided (see 7.7),
4.1 Microwave ovens covered by this specification are
5.1.8 When convection heating capability is to be provided
classified by types, sizes, groups, styles, and classes as follows:
(see 7.7),
4.1.1 Type:
5.1.9 When a temperature sensing probe is to be provided
4.1.1.1 Type I—Commercial microwave oven.
4.1.1.2 Type II—Combination commercial microwave and (see 7.7),
convection/radiant heat oven. 5.1.10 When an infrared temperature sensing device is to be
4.1.2 Size: provided (see 7.7),
5.1.11 When power level controls are to be other than
specified, or when selection of microwave power in 10 %
Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
increments is offered (see 7.7.2),
Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or Acquisition
Streamlining and Standardization Information System (ASSIST), which is the
5.1.12 Voltage and frequency (Hz) of input power, if other
official source of all documents listed in the DoD Index of Specifications and
than specified (see 7.8.1),
Standards. The ASSIST can be located at http://dsp.dla.mil.
5.1.13 When the power cord length is other than specified
Available from U.S. Government Printing Office Superintendent of Documents,
732 N. Capitol St., NW, Mail Stop: SDE, Washington, DC 20401. (see 7.8.2),
F1360 − 24
5.1.14 Treatment and painting, if other than specified (see steel conforming to Specification A240/A240M. Aluminum
7.9), alloy Types 356 or 319 conforming to Specification B108 or
5.1.15 When windows are required in oven doors (see 7.11), Type 6061 aluminum alloy conforming to Specification B209
5.1.16 When a mounting is required for the oven (see 8.1). may also be used alone or in combination with the corrosion-
5.1.17 When a cavity light for ovens without viewing resisting steel described.
screens is other than specified,
6.6 Exterior—Unless otherwise specified (see 5.1), material
5.1.18 When the contractor is to have responsibility for, and
shall be Types 302, 304, 316 or 430 corrosion-resistant steel
use facilities other than specified for inspection requirements,
conforming to Specifications A240/A240M or A176 as
5.1.19 When a first article is required for inspection and
applicable, and thickness shall be 20 gage min. (0.0375 in. (1
approval,
mm) U.S. revised standard gage).
5.1.20 When an oven light is required to be on,
5.1.21 Level of preservation and packing required if other
7. Design, Construction, and Physical Requirements
than as stated in Practice D3951 (see 12.1),
5.1.22 When sides of shipping containers are to be marked 7.1 General—Microwave ovens shall conform to the refer-
other than as specified (see 12.2), enced documents listed in Section 2. The oven shall be
5.1.23 When Federal/Military procurements are required, delivered assembled with all components necessary to ensure a
review and implement the applicable supplemental require- fully functional product.
ments (see S1.1 thru S7.2.3),
7.2 Microwave Energy Source—Microwave energy shall be
5.1.24 When specified in the purchase order or contract, the
generated using one or more magnetron tubes or any other
purchaser shall be furnished certification that samples repre-
suitable generating source of microwave energy. Microwave
senting each lot have been either tested or inspected as directed
energy shall be interrupted by an interlock system and the
in this specification and the requirements have been met. When
generating source shall be rendered inoperative (either turned
specified in the purchase order or contract, a report of the test
off or switched to a standby mode) when the oven door is open
results shall be furnished.
or not securely latched in the closed position.
7.2.1 Warning Label—A warning marking shall be affixed to
6. Materials
the outer case assembly or adjacent to each service access
6.1 General—Microwave ovens shall conform to the refer-
cover and adjacent to one of the fasteners that secures the outer
enced documents listed in Section 2. Materials used shall be
case assembly to the oven chassis. A high voltage warning
free from defects that would affect the performance or main-
label shall also be placed near the high voltage components
tainability of individual components or of the overall assembly.
inside the outer case. The label shall include but is not limited
Materials not specified herein shall be of the same quality used
to the following warnings:
for the intended purpose in commercial practice. Unless
7.2.1.1 A warning of high voltage,
otherwise specified herein, all equipment, material, and articles
7.2.1.2 Power supply must be disconnected before
incorporated in the work covered by this specification are to be
servicing,
new and fabricated using materials produced from recovered
7.2.1.3 Access covers must be in place during use, and
materials to the maximum extent possible without jeopardizing
7.2.1.4 Servicing should be done only by authorized indi-
the intended use. The term “recovered materials” means
viduals.
materials that have been collected or recovered from solid
7.2.2 Microwave Radiation Distribution—Means shall be
waste and reprocessed to become a source of raw materials, as
provided to maintain uniform distribution of microwave radia-
opposed to virgin raw materials. None of the above shall be
tion throughout the cooking cavity.
interpreted to mean that the use of used or rebuilt products are
allowed under this specification unless otherwise specified. 7.2.3 Door Mechanism—The mechanical door latch mecha-
nism shall be certified to be operable for no fewer than 200 000
6.2 Hardware and Fittings—Unless otherwise specified (see
cycles without any visible deformation or inoperation.
5.1), all hardware and fittings shall be corrosion-resistant or
suitably processed to resist corrosion in accordance with the
7.3 Magnetron Protection:
manufacturer’s standard practice.
7.3.1 Reflected Energy—With the oven empty except for
6.3 Threaded Parts—All threaded parts shall conform to any required tray or sheet furnished by the manufacturer, the
oven shall be capable of operation at maximum power output
ANSI B1.1.
for 1 h or one maximum timer cycle, whichever is shorter,
6.4 Cooking Cavity—Unless otherwise specified (see 5.1),
without damage to the magnetron or other oven components.
the cooking cavity shall be constructed of Types 302, 304, or
7.3.2 Thermal Protection—Means shall be provided to pro-
316 corrosion-resistant steel conforming to Specification
tect the magnetron from damage due to excessive heating.
A240/A240M, or aluminum alloy Type 3003-0 conforming to
Protective devices shall be automatically resettable, or manu-
Specification B209. The cooking cavity shall be constructed
ally resettable without requiring any disassembly of the oven.
and sealed to prevent spillage from draining into the oven
chassis.
7.4 Circuit Protection:
6.5 Door—Unless otherwise specified (see 5.1), the door 7.4.1 Excess Current Draw—The power supply shall be
shall be constructed of Types 302 or 304 corrosion-resistant protected against any damage that would occur as a result of an
F1360 − 24
overload (excess amperage) condition. Branch circuit protec- 7.7.2 Power Level Control—Unless otherwise specified, all
tion such as fuses or resettable circuit breakers shall be used for ovens shall have microwave power level controls that provide
this purpose.
for selection of microwave power with a minimum designated
7.4.2 Power Filters—When specified (see 5.1), protection
defrost/low, medium, and full power settings. In addition to
shall be provided for surge voltages experienced in low-voltage
these settings, Type II ovens shall be equipped with a thermo-
(120 and 240 vac) indoor alternating current power circuits as
static control to regulate oven temperature and a control to
defined in ANSI C62.41, paragraphs 5.3 and 5.3.1. Protection
allow selection of the convection heating elements selectively,
shall be provided for oven semiconductor circuits from surge
upper element only (broil/brown), lower element only (bake),
voltages origination from source defined in ANSI C62.41,
and both upper and lower elements (preheat/bake). When
Section 3, for the wave shape described in 5.3.1, Fig. 2 (0.5
offered and specified, the pow
...

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: F1360 − 17 (Reapproved 2023) F1360 − 24 An American National Standard
Standard Specification for
Ovens, Microwave, Electric
This standard is issued under the fixed designation F1360; 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
1.1 This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the
approved industrial, scientific, and medical bands to defrost, heat, and cook food.
1.2 Limitations—This specification does not include all types, sizes, groups, styles, and classes of the commodities indicated by
the titles of the specification, or that are commercially available, but is intended to cover the types, sizes, groups, styles, and classes
that are suitable for general requirements.
1.3 Oven Selection And Application—Prior to the use of the classifications given in 4.1, the user agency should ensure they are
not restricted by some aspect of the microwave oven design such as a weight or external dimension limitation that would prevent
the unrestricted use of the classifications given in 4.1.
1.4 Microwave Oven Availability—Although 4.1 lists a wide range of sizes, classes, groups, and styles for commercial types of
ovens, not all combinations are available.
1.5 The values stated in inch-pound units are to be regarded as the standard. The SI units given in parentheses are for information
only.
1.6 The following precautionary caveat pertains to the test method portion only, Section 1110, 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, 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.
2. Referenced Documents
2.1 ASTM Standards:
A176 Specification for Stainless and Heat-Resisting Chromium Steel Plate, Sheet, and Strip (Withdrawn 2015)
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, 2023Feb. 1, 2024. Published February 2023March 2024. Originally approved in 1991. Last previous edition approved in 20172023 as
F1360 – 17.F1360 – 17 (2023). DOI: 10.1520/F1360-17R23.10.1520/F1360-24.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
The last approved version of this historical standard is referenced on www.astm.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1360 − 24
A240/A240M Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and
for General Applications
B108 Specification for Aluminum-Alloy Permanent Mold Castings
B209 Specification for Aluminum and Aluminum-Alloy Sheet and Plate (Metric) B0209_B0209M
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F1317 Test Method for Calibration of Microwave Ovens
2.2 ANSI Standards:
B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
C62.41 Guide for Surge Voltages in Low Voltage AC-Power Circuits
WD-6 Wiring Devices—Dimensional Requirements
Z1.4 Sampling Procedures and Tables for Inspection by Attributes
2.3 International Electrotechnical Commission Standard:
Standard No. 705 Methods for Measuring the Performance of Microwave Ovens for Household and Similar Purposes
2.4 National Sanitation Foundation Standard:
NSF/ANSI 4 Commercial Cooking, Rethermalization, and Powered Hot Food Holding and Transport Equipment
2.5 Underwriters Laboratories Standard:
ANSI/UL 923 for Microwave Cooking Appliances
2.6 Federal Standard:
FED-STD-123 Marking for Shipment (Civil Agencies)
2.7 Military Standards:
MIL-STD-167-1 Mechanical Vibrations of Shipboard Equipment
MIL-STD-461 Requirements For the Control of Electromagnetic Interference Characteristics of Subsystems and Equipment
MIL-E-1399/300 Interface Standard for Shipboard Systems, Section 300A, Electric Power, Alternating Current
2.8 Federal Regulations:
Title 21, Food and Drugs, Subchapter J—Radiological Health
Title 29, Labor, Chapter 17, Occupational Safety and Health Administration, Department of Labor
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 cavity—that portion of the microwave cooking appliance in which food may be heated, cooked, or defrosted.
3.1.2 door—the moveable barrier that permits access to the cavity for placement or removal of food, and whose function is to
prevent emission of microwave energy from the passage or opening that provides access to the cavity.
3.1.3 interlock—a device or system, either electrical, mechanical, or electromechanical, that serves to prevent exposure to an
electric shock, or physical injury, or excessive radiation emission when a door, cover, or access panel is opened or removed.
3.1.4 magnetron—a type of microwave energy generator usually used in microwave cooking appliances.
3.1.5 microwave oven—a device that uses ultrahigh frequency electromagnetic radiation in the bands of 915 6 25 and 2450 6
50 MHz to prepare food.
3.1.6 microwave radiation emission—the microwave energy to which persons might be exposed during operation or user servicing
of a microwave cooking appliance.
3.1.7 viewing screen—that feature of a microwave appliance, usually part of the door assembly, that is opaque to microwave
energy but visually transparent to provide for viewing the oven contents.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.
Available from Underwriters Laboratories (UL) LLC, Corporate Progress, 333 Pfingsten Rd., Northbrook, IL 60062.
Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or Acquisition Streamlining and
Standardization Information System (ASSIST), which is the official source of all documents listed in the DoD Index of Specifications and Standards. The ASSIST can be
located at http://dsp.dla.mil.
Available from U.S. Government Printing Office Superintendent of Documents, 732 N. Capitol St., NW, Mail Stop: SDE, Washington, DC 20401.
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4. Classification
4.1 Microwave ovens covered by this specification are classified by types, sizes, groups, styles, and classes as follows:
4.1.1 Type:
4.1.1.1 Type I—Commercial microwave oven.
4.1.1.2 Type II—Combination commercial microwave and convection/radiant heat oven.
4.1.2 Size:
4.1.2.1 Size 600—600 to 1199 W microwave power output.
4.1.2.2 Size 1200—1200 to 1799 W microwave power output.
4.1.2.3 Size 1800—1800 and greater watt microwave power output.
4.1.3 Group:
3 3 3
4.1.3.1 Group 1—0.5 to 0.8 ft (0.014 m to 0.0226 m ) cooking cavity (minimum cooking cavity dimensions of 7.5 shall be met).
3 3 3
4.1.3.2 Group 2—Over 0.8 to 1.2 ft (0.0226 m to 0.034 m ) cooking cavity.
3 3 3
4.1.3.3 Group 3—Over 1.2 to 1.5 ft (0.034 m to 0.042 m ) cooking cavity.
3 3
4.1.3.4 Group 4—Over 1.5 ft (0.042 m ) cooking cavity.
4.1.4 Style:
4.1.4.1 Style 1—Dial type timer(s).
4.1.4.2 Style 2—Digital timer and touchpad controls (computer controlled).
4.1.4.3 Style 3—Dial or pushbutton timer(s), or both.
4.1.5 Class:
4.1.5.1 Class 1—10 to 15 in. (254 to 381 mm) wide cooking cavity.208 V, 60 Hz, 1 phase.
4.1.5.2 Class 2—Over 15 to 18 in. (381 to 457 mm) wide cooking cavity.208 V, 60 Hz, 3 phase.
4.1.5.3 Class 3—Over 18 to 24 in. (457 to 610 mm) wide cooking cavity.240 V, 60 Hz, 1 phase.
4.1.5.4 Class 4—Over 24 in. (610 mm) wide cooking cavity.240 V, 60 Hz, 3 phase.
4.1.5.5 Class 5—120 V, 60 Hz, 1 phase.
4.1.5.6 Class 6—220 V, 60 Hz, 3 phase.
4.1.5.7 Class 7—230 V, 50 Hz, 1 phase.
4.1.5.8 Class 8—230 V, 50 Hz, 3 phase.
5. Ordering Information
5.1 Ordering Data—Purchasers shall select the preferred options permitted herein and include the following information in
procurement documents:
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5.1.1 Title, number, and date of this specification,
5.1.2 Type, size, group, class, and style of oven required (see 1.2 and 4.1),
5.1.3 When oven accessories, colors, hardware, fittings, door, cooking cavity, and exterior materials are other than as specified (see
6.2, 6.4, 6.5, and 6.6),
5.1.4 When an automatic oven shutdown is required for vending operation use (see use,7.3.2),
5.1.5 When surge voltage protection is required (see 7.4.2),
5.1.6 When an air intake filter is required (see 7.6),
5.1.7 When a heat control is to be provided (see 7.7),
5.1.8 When convection heating capability is to be provided (see 7.7),
5.1.9 When a temperature sensing probe is to be provided (see 7.7),
5.1.10 When an infrared temperature sensing device is to be provided (see 7.7),
5.1.11 When power level controls are to be other than specified, or when selection of microwave power in 10 % increments is
offered (see 7.7.2),
5.1.12 Voltage and frequency (Hz) of input power, if other than specified (see 7.8.1),
5.1.13 When the power cord length is other than specified (see 7.8.2),
5.1.14 Treatment and painting, if other than specified (see 7.9),
5.1.15 When windows are required in oven doors (see 7.127.11),
5.1.16 When a mounting is required for the oven (see 8.1).
5.1.17 When a cavity light for ovens without viewing screens is other than specified (see specified,8.2),
5.1.18 When the contractor is to have responsibility for, and use facilities other than specified for inspection requirements (see
requirements,10.3),
5.1.19 When a first article is required for inspection and approval (see approval,10.6),
5.1.20 When an oven light is required to be on (see on,11.5.2),
5.1.21 Level of preservation and packing required if other than as stated in Practice D3951 (see 12.1),
5.1.22 When sides of shipping containers are to be marked other than as specified (see 12.2),
5.1.23 When Federal/Military procurements are required, review and implement the applicable supplemental requirements (see
S1.1 thru S7.2.3),
5.1.24 When specified in the purchase order or contract, the purchaser shall be furnished certification that samples representing
each lot have been either tested or inspected as directed in this specification and the requirements have been met. When specified
in the purchase order or contract, a report of the test results shall be furnished.
6. Materials
6.1 General—Microwave ovens shall conform to the referenced documents listed in Section 2. Materials used shall be free from
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defects that would affect the performance or maintainability of individual components or of the overall assembly. Materials not
specified herein shall be of the same quality used for the intended purpose in commercial practice. Unless otherwise specified
herein, all equipment, material, and articles incorporated in the work covered by this specification are to be new and fabricated
using materials produced from recovered materials to the maximum extent possible without jeopardizing the intended use. The
term “recovered materials” means materials that have been collected or recovered from solid waste and reprocessed to become a
source of raw materials, as opposed to virgin raw materials. None of the above shall be interpreted to mean that the use of used
or rebuilt products are allowed under this specification unless otherwise specified.
6.2 Hardware and Fittings—Unless otherwise specified (see 5.1), all hardware and fittings shall be corrosion-resistant or suitably
processed to resist corrosion in accordance with the manufacturer’s standard practice.
6.3 Threaded Parts—All threaded parts shall conform to ANSI B1.1.
6.4 Cooking Cavity—Unless otherwise specified (see 5.1), the cooking cavity shall be constructed of Types 302, 304, or 316
corrosion-resistant steel conforming to Specification A240/A240M, or aluminum alloy Type 3003-0 conforming to Specification
B209. The cooking cavity shall be constructed and sealed to prevent spillage from draining into the oven chassis.
6.5 Door—Unless otherwise specified (see 5.1), the door shall be constructed of Types 302 or 304 corrosion-resistant steel
conforming to Specification A240/A240M. Aluminum alloy Types 356 or 319 conforming to Specification B108 or Type 6061
aluminum alloy conforming to Specification B209 may also be used alone or in combination with the corrosion-resisting steel
described.
6.6 Exterior—Unless otherwise specified (see 5.1), material shall be Types 302, 304, 316 or 430 corrosion-resistant steel
conforming to Specifications A240/A240M or A176 as applicable, and thickness shall be 20 gage min. (0.0375 in. (1 mm) U.S.
revised standard gage).
7. Design, Construction, and Physical Requirements
7.1 General—Microwave ovens shall conform to the referenced documents listed in Section 2. The oven shall be delivered
assembled with all components necessary to ensure a fully functional product.
7.2 Microwave Energy Source—Microwave energy shall be generated using one or more magnetron tubes or any other suitable
generating source of microwave energy. Microwave energy shall be interrupted by an interlock system and the generating source
shall be rendered inoperative (either turned off or switched to a standby mode) when the oven door is open or not securely latched
in the closed position.
7.2.1 Warning Label—A warning marking shall be affixed to the outer case assembly or adjacent to each service access cover and
adjacent to one of the fasteners that secures the outer case assembly to the oven chassis. A high voltage warning label shall also
be placed near the high voltage components inside the outer case. The label shall include but is not limited to the following
warnings:
7.2.1.1 A warning of high voltage,
7.2.1.2 Power supply must be disconnected before servicing,
7.2.1.3 Access covers must be in place during use, and
7.2.1.4 Servicing should be done only by authorized individuals.
7.2.2 Microwave Radiation Distribution—Means shall be provided to maintain uniform distribution of microwave radiation
throughout the cooking cavity (see cavity.11.6).
7.2.3 Door Latch Mechanism—The mechanical door latch mechanism shall be certified to be operable for no fewer than
10 000200 000 cycles without any visible deformation or inoperation.
7.3 Magnetron Protection:
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7.3.1 Reflected Energy—With the oven empty except for any required tray or sheet furnished by the manufacturer, the oven shall
be capable of operation at maximum power output for 1 h or one maximum timer cycle, whichever is shorter, without damage to
the magnetron or other oven components.
7.3.2 Automatic Shutdown—When specified (see 5.1), the ovens shall automatically shift to a standby condition after a nominal
60 s of nonoperation.
7.3.2 Thermal Protection—Means shall be provided to protect the magnetron from damage due to excessive heating. Protective
devices shall be automatically resettable, or manually resettable without requiring any disassembly of the oven.
7.4 Circuit Protection:
7.4.1 Excess Current Draw—The power supply shall be protected against any damage that would occur as a result of an overload
(excess amperage) condition. Fuses Branch circuit protection such as fuses or resettable circuit breakers shall be used for this
purpose, and shall be accessible without disassembly of the oven.purpose.
7.4.2 Surge Voltage Protection—Power Filters—When specified (see 5.1), protection shall be provided for surge voltages
experienced in low-voltage (120 and 240 vac) indoor alternating current power circuits as defined in ANSI C62.41, paragraphs 5.3
and 5.3.1. Protection shall be provided for oven semiconductor circuits from surge voltages origination from source defined in
ANSI C62.41, Section 3, for the wave shape described in 5.3.1, Fig. 2 (0.5 μs − 100 Hz ring wave (open circuit voltage)).
7.5 Cooking Cavity—The cooking cavity shall be rectangular in shape with have no dimension less than that specified. The cavity
construction shall meet NSF/ANSI 4 requirements as applicable for food contact zones. (Minimum cubic capacity must conform
to 4.1.3):
Minimum Cooking Cavity Dimensions
Height Width Depth
(in.)/(mm) (in.)/(mm) (in.)/(mm)
7.5/(191) 10/(254) 11.5/(292)
7.6 Ventilation System—A forced air circulation system shall be provided that will exhaust water vapor and cooking vapors from
the cooking cavity. and cooking vapor generated by rapidly expanding gases. When specified (see 5.1), the ovens shall be furnished
with an air intake filter that shall be removable and readily accessible for cleaning or replacement.
7.7 Controls—All required oven controls shall be installed on the front of the oven. A main power switch device may be located
in a position accessible from the front of the oven. When specified (see 5.1), the following option(s) shall be provided: a heat
control function that varies the power level output or temperature in the cooking cavity, convection heating capability, an infrared
sensing device that automatically senses food temperatures and terminates the cooking cycle when the desired food temperature
has been reached, and a temperature sensing probe.
7.7.1 Timers—Oven timers shall provide minimum control functions of OFF, timed cooking cycles, and automatic termination of
the oven operation after completion of the timing cycle. An audible signal shall sound at the end of the timing cycle or at the end
of a cooking cycle. Maximum control graduations shall not exceed 1 s intervals for models with touch pad controls. For models
having dial-type timers, maximum control graduations shall not exceed 12 s intervals per graduation marking on the timer control
dial. Touch pad timers shall be accurate to 61 s of selected time. Dial type timers shall be accurate to 6 5 s of selected time.
7.7.1.1 Dial Type Timers—Dial type timers shall employ either an electric timing motor as the timing element, or solid-state,
electronic timing circuitry for the timing element. When a single dial type timer is provided, the minimum time setting shall be
not more than 15 s, and the maximum time setting shall be not less than 5 min.
7.7.1.2 Digital timer And Touchpad Operational Controls—Touchpad controls shall utilize electronic solid-state components that
process user instructions input by means of data entries to Controls shall control the starting, stopping, timing, and heat-control
power-level functions of the oven. A lighted digital read-out panel shall display each data segment when entered accompanied by
an audible tone or beep, countdown time remaining to end of current cooking cycle, and indicate completion of cooking cycle prior
to opening oven door after the cooking cycle is finished.
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7.7.2 Power Level Control—Unless otherwise specified, all ovens shall have microwave power level controls that provide for
selection of microwave power with a minimum designated defrost/low, medium, and full power settings. In addition to these
settings, Type II ovens shall be equipped with a thermostatic control to regulate oven temperature and a control to allow selection
of the convection heating elements selectively, upper element only (broil/brown), lower element only (bake), and both upper and
lower elements (preheat/bake). When offered and specified, the power level controls shall have selection of microwave power in
10 % increments from 10 %0 % of maximum rated output to 100 % of rated output with a designated“ defrost” power setting (see
5.1).
7.7.3 Indicating Light—A light shall be installed on the front of the oven that indicates when the oven is operating. When digital
display is offered, it functions as a Power-On indicator.
7.7.4 Humidity Sensor—A humidity sensor may be employed to sense the cooking of popcorn, potatoes, and other steam-ready
items.
7.8 Electrical Requirements:
7.8.1 Input Power—Unless otherwise specified (see 5.1), the ovens shall be designed to operate on 120 V, or nominal 220 to 208
V or 240 V, 60 Hz, single-phase, alternating current (ac).
7.8.2 Power Cord and Connector—Unless otherwise specified (see 5.1), the power cord length shall be in accordance with
ANSI/UL 923, and shall contain conductors and connecting plugs conforming to ANSI WD-6 for the type, size and category of
equipment ordered.
7.8.3 Electric Motors—All electric motors shall have bearings that require no additional lubrication for the life of the motor.
7.8.4 Bleeder Resistor—A bleeder resistor or other suitable power dissipating device shall be provided to bleed the charge from
the magnetron power supply capacitor when the oven is turned off. The voltage across the capacitor shall be less than 50 V within
30 s after the power supply is turned off.
7.9 Treatment and Painting—Unless otherwise specified (see 5.1), treated and painted components used on the microwave ovens
shall comply with the applicable requirements of NSF/ANSI 4.
7.10 Steel Fabrication—The steel used in fabrication shall be free from kinks, sharp bends, and other conditions that would be
deleterious to the finished product. Manufacturing processes shall not reduce the strength of the steel to a value less than intended
by the design. Manufacturing processes shall be done neatly and accurately. All bends shall be made by controlled means to ensure
uniformity of size and shape.
7.10 Lubrication—All bearings (unless lifetime lubricated), gears and sliding parts shall have provision and instructions for
lubrication. There shall be no bearings or parts requiring lubrication internal to the oven cavity.
7.11 Viewing Screen—Unless otherwise specified (see 5.1), viewing screens are not required on the ovens.
7.12 Codes and Standards—The oven(s) shall conform to the requirements of Title 21 Code of Federal Regulations, Subchapter
J: Title 29 CFR, Part 18; ANSI/UL 923; and NSF/ANSI 4 as applicable unless otherwise specified herein. Acceptable evidence of
meeting the requirements of ANSI/UL 923 and NSF/ANSI 4 shall be the UL or NSF certification symbol or label affixed to the
oven, listing of the equipment by model number and name of manufacturer in the UL or NSF directory of approved equipment
respectively, or a certified test report from a recognized independent testing laboratory, acceptable to the user agenc
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