ASTM F2834-10A(2017)e1

Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing

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.

General Information

• Status: Historical
• Publication Date: 31-Oct-2017
• 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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
´1
Designation: F2834 − 10a (Reapproved 2017) An American National Standard
Standard Specification for
Induction Cooktops, Counter Top, Drop-in Mounted, or Floor
Standing
This standard is issued under the fixed designation F2834; 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.
ε NOTE—Editorial corrections made throughout in November 2017.
1. Scope 2.2 ANSI Standards:
NSF/ANSI 4 Commercial Cooking, Rethermalization, and
1.1 This specification covers cooktops which utilize induc-
Powered Hot Food Holding and Transport Equipment
tion as a means for cooking and warming food in commercial
ANSI/NFPA 70 National Electric Code
and institutional food service establishments. Included are
ANSI/UL 197 Standard for Commercial Electric Cooking
tabletop units, drop-in units and floor standing equipment with 6
Appliances
integral induction hobs.
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
Thread Form)
1.2 The values stated in inch-pound units are to be regarded
ANSI Z1.4 Sampling Procedures and Tables for Inspection
as the standard. The SI values given in parentheses are
and Attributes
provided for information only.
ANSI Z83.11 Gas Food Service Equipment
1.3 This standard does not purport to address all of the
ANSI Z97.1 Safety Glazing Materials Used in Buildings -
safety concerns, if any, associated with its use. It is the
Safety Performance Specifications and Methods of Test
responsibility of the user of this standard to establish appro-
2.3 Other Standards:
priate safety, health, and environmental practices and deter-
IEC61000-4-2 Electromagnetic Compatibility (EMC)—Part
mine the applicability of regulatory limitations prior to use.
4-2: Testing and Measurement Techniques—Electrostatic
1.4 This international standard was developed in accor- Discharge Immunity Test
dance with internationally recognized principles on standard- FCC Part 18.305 and 18.307 Field Strength Limit and EMC
Conduction Limit
ization established in the Decision on Principles for the
Development of International Standards, Guides and Recom-
3. Terminology
mendations issued by the World Trade Organization Technical
3.1 Definitions of Terms Specific to This Standard:
Barriers to Trade (TBT) Committee.
3.1.1 countertop unit—an induction unit intended to be
operated on a counter or table.
2. Referenced Documents
2 3.1.2 drop-in unit—an induction unit intended to be in-
2.1 ASTM Standards:
stalled in a counter top or application specific cut-out.
D3951 Practice for Commercial Packaging
F1166 Practice for Human Engineering Design for Marine
Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
Systems, Equipment, and Facilities
4th Floor, New York, NY 10036.
F760 Specification for Food Service Equipment Manuals
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann
F1521 Test Methods for Performance of Range Tops
Arbor, MI 48113-0140.
Available from National Fire Protection Association (NFPA), 1 Batterymarch
Park, Quincy, MA 02269-9101.
Available from Underwriters Laboratories (UL) LLC, 333 Pfingsten Rd.,
This specification is under the jurisdiction of ASTM Committee F26 on Food Northbrook, IL 60062-2096, http://www.ul.com.
Service Equipment and is the direct responsibility of Subcommittee F26.02 on Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700
Cooking and Warming Equipment. Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS OR Acquisition Stream-
Current edition approved Nov. 1, 2017. Published December 2017. Originally lining and Standardization Information System (ASSIST) which is the official
approved in 2010. Last previous edition approved in 2010 as F2834 – 10a. DOI: source of all documents listed in the DoD Index of Specifications and Standards.
10.1520/F2834-10AR17E01. The ASSIST can be located at http://dsp.dla.mil.
2 8
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from International Electrotechnical Commission (IEC), 3 rue de
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Varembé, Case postale 131, CH-1211, Geneva 20, Switzerland, http://www.iec.ch.
Standards volume information, refer to the standard’s Document Summary page on Available from Federal Communications Commission, http://www.fcc.gov/
the ASTM website. css.html.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
´1
F2834 − 10a (2017)
3.1.3 floor standing unit—an induction unit intended to be 5.2.3 When other than manufacturer’s standard,
operated standing on the floor. commercial, domestic packaging is required, specify packag-
ing requirements.
3.1.4 hob—an individual heating or cooking zone, typically
5.2.4 When other than the manufacturer’s standard power
associated with an individual induction coil.
input is required, specify the power input requirements.
3.1.5 hybrid unit—an induction cooktop combined with
another heating method.
6. Materials and Manufacture
3.1.6 induction cooktop—a commercial or institutional food
6.1 General:
cooking or warming device using magnetic induction as the
6.1.1 Induction cooktops shall conform to the applicable
heating energy source. in the context of this specification, this
documents listed in 2.2.
includes countertop, counter drop-in, and floor standing units.
6.1.2 Materials used shall be free from defects, which would
3.1.7 wok unit—an induction cooking unit with a round
affect the performance or maintainability of individual
bowl heating surface for heating woks.
components, or of the overall assembly.
6.1.3 Materials not specified herein shall be of the same
4. Classification
quality used for the intended purpose in commercial practice.
4.1 Type:
6.1.4 Use of used or rebuilt products is not allowed under
4.1.1 Type I—Table or Counter top units
this specification.
4.1.2 Type II—Drop-in units
6.2 Hardware and Fittings—Unless otherwise specified, all
4.1.3 Type III—Table or counter top wok unit
hardware and fittings shall be corrosion-resistant or suitably
4.1.4 Type IV—Drop-in wok unit
processed to resist corrosion in accordance with the manufac-
4.1.5 Type V—Floor standing units
turer’s standard practice.
4.2 Group:
6.3 Threaded Parts—All threaded parts shall conform to
4.2.1 Group A—Induction only
ANSI B1.1.
4.2.2 Group B—Hybrid
4.3 Style:
7. Design and Construction
4.3.1 Single hob
7.1 Induction cooktops may optionally include temperature
4.3.2 Multihob
control. If included, the temperature control shall have an
4.4 Class:
accuracy of 610°F (–12°C), measured at the bottom of the
4.4.1 Class 1—120 volts, 60 hertz, 1 phase
cooking/warming vessel. (See Section 10.)
4.4.2 Class 2—208 volts, 60 hertz, 1 phase
7.2 Induction cooktops shall include a line current limiting
4.4.3 Class 3—208 volts, 60 hertz, 3 phase
capability.
4.4.4 Class 4—240 volts, 60 hertz, 1 phase
7.3 Countertop induction cooktops shall be fixed or portable
4.4.5 Class 5—208–240 volts, 50 hertz, 1 phase
and provided with standard power plugs or hard wired as
4.4.6 Class 6—208–240 volts, 60 hertz, 1 phase
appropriate to the application.
4.4.7 Class 7—480 volts, 60 hertz, 3 phase
4.4.8 Class 8—230 volts, 50 hertz, 1 phase
7.4 Drop-in induction cooktops may optionally be supplied
4.4.9 Class 9—240 volts, 50 hertz, 1 phase
without a plug, with power wiring appropriate for direct power
4.4.10 Class 10—400 volts, 50 hertz, 3 phase
connection.
4.4.11 Class 11—415 volts, 50 hertz, 3 phase
7.5 When specified, an induction cooktop shall include a
4.4.12 Class 12—380 volts, 50 hertz, 3 phase
replaceable fan air filter.
7.6 When specified, an induction cooktop shall include a
5. Ordering Information
cleanable fan air filter.
5.1 Orders for Induction Cooktops under this specification
7.7 When specified, an induction cooktop shall have a
shall specify:
power save/sleep mode.
5.1.1 ASTM specification number and date of issue,
5.1.2 Quantity to be furnished,
7.8 Safety Features:
5.1.3 Type,
7.8.1 Induction cooktops shall include a “dry pan” feature,
5.1.4 Group,
causing the unit to be shut off if an excessive unit top surface
5.1.5 Style, and
temperature of 600°F (316°C) is reached. (See Section 10.)
5.1.6 Class.
7.8.2 Induction cooktops shall include a minimum load
determination capability to ensure that only intended objects/
5.2 The following options should be reviewed and if any are
cookware will be heated. (See Section 10.)
desired they should be included in the order:
5.2.1 When Federal/Military procurement(s) is involved, 7.8.3 Induction cooktops shall include internal safety mea-
refer to the supplement pages. sures to
...

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.
´1
Designation: F2834 − 10a F2834 − 10a (Reapproved 2017) An American National Standard
Standard Specification for
Induction Cooktops, Counter Top, Drop-in Mounted, or Floor
Standing
This standard is issued under the fixed designation F2834; 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.
ε NOTE—Editorial corrections made throughout in November 2017.
1. 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 safety, health, and healthenvironmental 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.
2. Referenced Documents
2.1 ASTM Standards:
D3951 Practice for Commercial Packaging
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F760 Specification for Food Service Equipment Manuals
F1521 Test Methods for Performance of Range Tops
2.2 ANSI Standards:
NSF/ANSI 4 Commercial Cooking, Rethermalization, and Powered Hot Food Holding and Transport Equipment
ANSI/NFPA 70 National Electric Code
ANSI/UL 197 Standard for Commercial Electric Cooking Appliances
ANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
ANSI Z1.4 Sampling Procedures and Tables for Inspection and Attributes
ANSI Z83.11 Gas Food Service Equipment
ANSI Z97.1 Safety Glazing Materials Used in Buildings - Safety Performance Specifications and Methods of Test
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 Sept. 1, 2010Nov. 1, 2017. Published October 2010December 2017. Originally approved in 2010. Last previous edition publishedapproved in
2010 as F2834 – 10.F2834 – 10a. DOI: 10.1520/F2834-10A.10.1520/F2834-10AR17E01.
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.
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 National Fire Protection Association (NFPA), 1 Batterymarch Park, Quincy, MA 02269-9101.
Available from Global Engineering Documents, 15 Inverness Wayeast, Englewood, Co 80112-5704.Underwriters Laboratories (UL) LLC, 333 Pfingsten Rd., Northbrook,
IL 60062-2096, http://www.ul.com.
Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700 Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS 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.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
´1
F2834 − 10a (2017)
2.3 Other Standards:
IEC61000-4-2 Electromagnetic Compatibility (EMC)—Part 4-2: Testing and Measurement Techniques—Electrostatic Dis-
charge Immunity Test
FCC Part 18.305 and 18.307 Field Strength Limit and EMC Conduction Limit
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 countertop unit—an induction unit intended to be operated on a counter or table.
3.1.2 drop-in unit—an induction unit intended to be installed in a counter top or application specific cut-out.
3.1.3 floor standing unit—an induction unit intended to be operated standing on the floor.
3.1.4 hob—an individual heating or cooking zone, typically associated with an individual induction coil.
3.1.5 hybrid unit—an induction cooktop combined with another heating method.
3.1.6 induction cooktop—a commercial or institutional food cooking or warming device using magnetic induction as the heating
energy source. in the context of this specification, this includes countertop, counter drop-in, and floor standing units.
3.1.7 wok unit—an induction cooking unit with a round bowl heating surface for heating woks.
4. Classification
4.1 Type:
4.1.1 Type I—Table or Counter top units
4.1.2 Type II—Drop-in units
4.1.3 Type III—Table or counter top wok unit
4.1.4 Type IV—Drop-in wok unit
4.1.5 Type V—Floor standing units
4.2 Group:
4.2.1 Group A—Induction only
4.2.2 Group B—Hybrid
4.3 Style:
4.3.1 Single hob
4.3.2 Multihob
4.4 Class:
4.4.1 Class 1—120 volts, 60 hertz, 1 phase
4.4.2 Class 2—208 volts, 60 hertz, 1 phase
4.4.3 Class 3—208 volts, 60 hertz, 3 phase
4.4.4 Class 4—240 volts, 60 hertz, 1 phase
4.4.5 Class 5—208–240 volts, 50 hertz, 1 phase
4.4.6 Class 6—208–240 volts, 60 hertz, 1 phase
4.4.7 Class 7—480 volts, 60 hertz, 3 phase
4.4.8 Class 8—230 volts, 50 hertz, 1 phase
4.4.9 Class 9—240 volts, 50 hertz, 1 phase
4.4.10 Class 10—400 volts, 50 hertz, 3 phase
4.4.11 Class 11—415 volts, 50 hertz, 3 phase
4.4.12 Class 12—380 volts, 50 hertz, 3 phase
5. Ordering Information
5.1 Orders for Induction Cooktops under this specification shall specify:
5.1.1 ASTM specification number and date of issue,
5.1.2 Quantity to be furnished,
5.1.3 Type,
5.1.4 Group,
5.1.5 Style, and
5.1.6 Class.
5.2 The following options should be reviewed and if any are desired they should be included in the order:
Available from International Electrotechnical Commission (IEC), 3 rue de Varembé, Case postale 131, CH-1211, Geneva 20, Switzerland, http://www.iec.ch.
Available from Federal Communications Commission, http://www.fcc.gov/css.html.
´1
F2834 − 10a (2017)
5.2.1 When Federal/Military procurement(s) is involved, refer to the supplement pages.
5.2.2 Electrical power connection if applicable—power cord with plug or conduit connection and size.
5.2.3 When other than manufacturer’s standard, commercial, domestic packaging is required, specify packaging requirements.
5.2.4 When other than the manufacturer’s standard power input is required, specify the power input requirements.
6. Materials and Manufacture
6.1 General:
6.1.1 Induction cooktops shall conform to the applicable documents listed in 2.2.
6.1.2 Materials used shall be free from defects, which would affect the performance or maintainability of individual
components, or of the overall assembly.
6.1.3 Materials not specified herein shall be of the same quality used for the intended purpose in commercial practice.
6.1.4 Use of used or rebuilt products is not allowed under this specification.
6.2 Hardware and Fittings—Unless otherwise specified, 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.
7. Design and Construction
7.1 Induction cooktops may optionally include temperature control. If included, the temperature control shall have an accuracy
of 610°F, 610°F (–12°C), measured at the bottom of the cooking/warming vessel. (See Section 10.)
7.2 Induction cooktops shall include a line current limiting capability.
7.3 Countertop induction cooktops shall be fixed or portable and provided with standard power plugs or hard wired as
appropriate to the application.
7.4 Drop-in induction cooktops may optionally be supplied without a plug, with power wiring appropriate for direct power
connection.
7.5 When specified, an induction cooktop shall include a replaceable fan air filter.
7.6 When specified, an induction cooktop shall include a cleanable fan air filter.
7.7 When specified, an induction cooktop shall have a power save/sleep mode.
7.8 Safety Features:
7.8.1 Induction cooktops shall include a “dry pan” feature, causing the unit to be shut off if an excessive unit top surface
temperature of 316°C (600°F)600°F (316°C) is reached. (See Section 10.)
7.8.2 Induction cooktops shall include a minimum load determination capability to ensure that only intended objects/cookware
will be heated. (See Section 10.)
7.8.3 Induction cooktops shall include internal safety measures to ensure unintended on-states may not occur.
7.8.4 Multi-hob induction coooktopscooktops shall include a clear (graphical) depiction of the association of controls with hobs.
7.8.5 Induction cooktops shall be ANSI Z97.1 compliant for any glass panels other than the cooking surface (such as user
interface
...