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ASTM F1919-03

(Specification)

Standard Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired

Standard Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired

ABSTRACT
This specification covers griddles which utilize gas or electrical heat sources, or both, for cooking food in the commercial and institutional food service establishments. Griddles covered by this specification are classified by type, size, style, and electrical class. Type: type 1 - for counter top use; type 2 - stand mounted, including, stand with plain stand with casters, or stand with bolt-down legs; and type 3 - for flush installation. Styles: style 1 - gas-fired griddle; style 2 - electric griddle; and style 3 - combination gas-fired/electric griddle. Thermostat test shall be performed to meet the requirements prescribed.
SCOPE
1.1 This specification covers griddles which utilize gas or electrical heat sources, or both, for cooking food in the commercial and institutional food service establishments.
1.2 The values stated in inch-pound units are to be regarded as the standard. The SI units given in parentheses are 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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

Status
Historical
Publication Date
09-Sep-2003
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

Replaces
ASTM F1919-98 - Standard Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired
Effective Date
10-Sep-2003
Replaced By
ASTM F1919-10 - Standard Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired
Effective Date
15-Nov-2010
Referred By
ASTM F1605-14(2019) - Standard Test Method for Performance of Double-Sided Griddles
Effective Date
10-Sep-2003
Referred By
ASTM F1275-14(2020) - Standard Test Method for Performance of Griddles
Effective Date
10-Sep-2003

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ASTM F1919-03 - Standard Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric FiredASTM F1919-03 - Standard Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired
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Technical specification
ASTM F1919-03 - Standard Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired
English language
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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
An American National Standard
Designation: F1919 – 03
Standard Specification for
Griddles, Single and Double Sided, Self-heating, Counter or
1
Stand Mounted Gas and Electric Fired
This standard is issued under the fixed designation F1919; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope ANSI Z1.4 Sampling Procedures and Tables for Inspection
6
by Attributes
1.1 This specification covers griddles which utilize gas or
6
ANSI Z21.41 Quick-Disconnect Devices for Use With
electrical heat sources, or both, for cooking food in the
ANSI Z21.45 Flexible Connector of Other Than All-Metal
commercial and institutional food service establishments.
6
Construction for Gas Appliances
1.2 The values stated in inch-pound units are to be regarded
6
ANSI Z83.11 Gas Food Service Equipment
as the standard. The SI values given in parentheses are
4
ANSI/NFPA 54 National Fuel Gas Code
provided for information only.
2.3 Military Standards:
1.3 This standard does not purport to address all of the
MIL-STD-167/1 MechanicalVibration of Shipboard Equip-
safety concerns, if any, associated with its use. It is the
ment (Type 1—Environmental and Type 2—Internally
responsibility of the user of this standard to establish appro-
5
Excited)
priate safety and health practices and determine the applica-
MIL-STD-461 Requirements for the Control of Electro-
bility of regulatory limitations prior to use.
magnet Interference Characteristics of Subsystems and
5
2. Referenced Documents Equipment
2
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
2.1 ASTM Standards:
5
tems Section 300A Electric Power, Alternating Current
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
3. Terminology
F1166 Practice for Human Engineering Design for Marine
3.1 Definitions of Terms Specific to This Standard:
Systems, Equipment, and Facilities
3.1.1 griddle, n—asusedinthisspecification,isadevicefor
F1275 Test Method for Performance of Griddles
cooking food by direct contact with a hot surface.
2.2 ANSI Standards:
ANSI/NSF 4 Commercial Cooking, Rethermalization and
4. Classification
3
Powered Hot Food Holding and Transport Equipment
4 4.1 Griddles covered by this specification are classified by
ANSI Z223/NFPA 70 National Electrical Code
5 type, size, style, and electrical class.
ANSI/UL 197 Commercial Electrical Cooking Appliances
4.1.1 Type:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
6,7 4.1.1.1 Type 1, for counter top use.
Thread Form)
4.1.1.2 Type 2, stand mounted, including, stand with plain
legs, stand with casters, or stand with bolt-down legs.
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
4.1.1.3 Type 3, for flush installation (drop-in type).
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
4.1.2 Size (Cooking Surface):
Cooking and Warming Equipment.
4.1.2.1 Nominal 24-in. (610-mm) wide by 18-in. (457-mm)
Current edition approved Sept. 10, 2003. Published Sept. 2003. Originally
approved in 1998. Last previous edition approved in 1998 as F1919 – 98. DOI: deep.
10.1520/F1919-03.
4.1.2.2 Nominal 24-in. (610-mm) wide by 24-in. (610-mm)
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
deep.
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 NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Arbor, MI 48113-0140, http://www.nsf.org.
4
Available from National Fire Protection Association (NFPA), 1 Batterymarch
Park, Quincy, MA 02169-7471, http://www.nfpa.org.
5
Available from Underwriters Laboratories (UL), 333 Pfingsten Rd., North-
brook, IL 60062-2096, http://www.ul.com.
6 7
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Available from the Standardization Documents Order Desk, DOCUMENTS,
4th Floor, New York, NY 10036, http://www.ansi.org. 700 Robbins Ave., Building No. 4 – Section D, Philadelphia, PA 19222–5094.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
F1919 – 03
4.1.2.3 Nominal 36-in. (914-mm) wide by 18-in. (457-mm) 5.2.8 Specify the location of the grease trough(s), type of
deep. drainage and splash guards.
4.1.2.4 Nominal 36-in. (914-mm) wide by 24-in. (610-mm)
6. Materials
deep.
6.1 General—Griddles shall conform to the applicable
4.1.2.5 Nominal 72-in. (1829-mm) wide by 24-in. (610-
documentslistedinSection2.Materialsuse
...

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SCOPE
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SCOPE
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SCOPE
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SCOPE
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SCOPE
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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.  
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ABSTRACT
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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.  
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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
    9 pages
    English language
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  • Standard
    9 pages
    English language
    sale 15% off