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ASTM F2835-10

(Specification)

Standard Specification for Underfired Broilers

Standard Specification for Underfired Broilers

ABSTRACT
This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments. Broilers covered by this specification are classified by type, style, fuel class, and size. Broilers shall have heat sources arranged so that different areas of the broiler may be controlled independently. When specified in the contract or purchase order, performance testing shall be performed in accordance with Test Method F1695.
SCOPE
1.1 This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments.
1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

General Information

Status
Historical
Publication Date
30-Apr-2010
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

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ASTM F2835-10 - Standard Specification for Underfired Broilers
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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation:F2835 −10 An American National Standard
Standard Specification for
Underfired Broilers
This standard is issued under the fixed designation F2835; 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 2.3 Military Standards:
MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
1.1 This specification covers underfired broilers which uti-
ment (Type 1-Environmental and Type 2-Internally Ex-
lize gas or electrical heat sources for cooking food in commer-
cited)
cial and institutional food service establishments.
MIL-STD-461 Requirements for the Control of Electromag-
1.2 The values stated in inch-pound units are to be regarded
net Interference Characteristics of Subsystems and Equip-
as standard. The values given in parentheses are mathematical
ment
conversions to SI units that are provided for information only
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
and are not considered standard.
tems Section 300A Electric Power, Alternating Current
1.3 This standard does not purport to address all of the
2.4 Other Standards:
safety concerns, if any, associated with its use. It is the
CAN/CSA-B339 Cylinders, Spheres and Tubes for the
responsibility of the user of this standard to establish appro- Transportation of Dangerous Goods
priate safety and health practices and determine the applica-
3. Terminology
bility of regulatory limitations prior to use.
3.1 Definitions:
2. Referenced Documents
3.1.1 underfired broiler, n—as used in this specification, is a
2.1 ASTM Standards:
device for cooking food consisting of a grate and a high
D3951 Practice for Commercial Packaging temperature heat source beneath the grate to cook food resting
F760 Specification for Food Service Equipment Manuals
on the grate.
F1166 Practice for Human Engineering Design for Marine
4. Classification
Systems, Equipment, and Facilities
F1695 Test Method for Performance of Underfired Broilers
4.1 Broilers covered by this specification are classified by
2.2 ANSI Standards:
type, style, fuel class, and size.
NSF/ANSI 4 Commercial Cooking, Rethermalization, and
4.2 Type:
Powered Hot Food Holding and Transport Equipment
4.2.1 Type 1—For counter top use.
ANSI/UL 197 Commercial Electric Cooking Appliances
4.2.2 Type 2—OEM stand mounted.
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
4.2.2.1 Type 2A—Stand with plain legs.
Thread Form)
4.2.2.2 Type 2B—Stand with casters.
ANSI Z1.4 Sampling Procedures and Tables for Inspection
4.2.2.3 Type 2C—Stand with bolt-down legs.
and Attributes
4.2.3 Type 3—For flush installation (drop-in type)
ANSI Z21.41 Quick-Disconnect Devices For Use With Gas
4.3 Style (Radiant System):
Fuel Appliances
4.3.1 Style 1—Ceramic briquettes, lava rock or other loose
ANSI Z21.69 Connectors for Moveable Gas Appliances
substances for radiant surface.
ANSI Z83.11 Gas Food Service Equipment
4.3.2 Style 2—Metal radiant surface.
4.3.3 Style 3—Glass radiant surface.
This specification is under the jurisdiction of ASTM Committee F26 on Food
4.3.4 Style 4—None.
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
4.3.5 Style 5—Combination (any of the above styles to-
Cooking and Warming Equipment.
gether).
Current edition approved May 1, 2010. Published July 2010. DOI: 10.1520/
F2835-10.
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 Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
Standards volume information, refer to the standard’s Document Summary page on Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://
the ASTM website. dodssp.daps.dla.mil.
3 5
Available from American National Standards Institute (ANSI), 25 W. 43rd St., Available from Canadian Standards Association (CSA), 5060 Spectrum Way,
4th Floor, New York, NY 10036, http://www.ansi.org. Mississauga, ON L4W 5N6, Canada, http://www.csa.ca.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2835−10
4.4 Class: ANSI Z21.41 and a flexible connector conforming to AN-
4.4.1 Electric: SIZ21.69 shall be provided with the broiler.
4.4.1.1 Class 1—208V, 60 Hz, 1 phase. 5.2.6 When connected to a self-contained gas fuel source,
4.4.1.2 Class 2—208V, 60 Hz, 3 phase.
cylinder configuration (size, orientation, and number) should
4.4.1.3 Class 3—240V, 60 Hz, 1 phase. be specified along with the type of cylinder connection device.
4.4.1.4 Class 4—240V, 60 Hz, 3 phase. 5.2.7 For a product for outdoor use only and if the purchase
4.4.1.5 Class 5—440V, 60 Hz, 3 phase.
is for a LP self contained appliance, the specifications should
4.4.1.6 Class 6—480V, 60 Hz, 3 phase. state: The broiler must be listed under Z81.11 for use with a
4.4.1.7 Class 7—230V, 50 Hz, 1 phase. self-contained LP system and the broiler shall furnished with
4.4.1.8 Class 8—400V, 50 Hz, 1 phase. all necessary LP connection components in accordance with
4.4.2 Gas: ANSI Z83.11, Part I Construction subsection titled “Self
Contained LP-Gas Supply Systems.” These components shall
4.4.2.1 Class 8—Natural Gas.
4.4.2.2 Class 9—LP Gas. be those recognized for use on the broiler under the broiler’s
listing to ANSI Z83.11.
(1) Class 9A—Fixed LP fuel applications.
(2) Class 9B—Self-contained LP fuel applications.
5.2.8 As a part of a LP self contained system, if quoted that
4.4.2.3 Class 10—Other Gases (specify gas composition, the self contained LP tank shall be provided with the broiler,
heating value and specific gravity). the specifications shall state:
4.4.3 Solid Fuel:
5.2.8.1 The LP tank shall be constructed and marked in
4.4.3.1 Class 11—Solid Fuel without Gas Assist. accordance with the specifications for propane cylinders of the
4.4.3.2 Class 12—Solid Fuel with Gas Assist. U.S. Department of Transportation (DOT) or the specification
for LP-gas cylinders of the National Standard of Canada,
4.5 Size (Overall Width):
CAN/CSA-B339, or both.
4.5.1 18 in. (457 mm) nominal.
5.2.8.2 The LP tank connection shall be compatible with
4.5.2 24 in. (610 mm) nominal.
connection system components provided with broiler.
4.5.3 36 in. (914 mm) nominal.
4.5.4 48 in. (1219 mm) nominal.
6. Materials and Manufacture
4.5.5 60 in. (1524 mm) nominal.
4.5.6 72 in. (1829 mm) nominal.
6.1 General:
4.5.7 Thisspecificationdoesnotpurporttoaddressallofthe
6.1.1 Broilers shall conform to the applicable documents
sizes, which may be available, but it is an overview of the most
listed in Section 2.
commonsizesusedintheindustrytoday.Sizesnotlistedabove
6.1.2 Materialsusedshallbefreefromdefects,whichwould
may be designated using their nominal width.
affect the performance or maintainability of individual compo-
nents or of the overall assembly.
5. Ordering Information
6.1.3 Materials not specified herein shall be of the same
quality used for the intended purpose in commercial practice.
5.1 An order for a broiler(s) under this specification shall
specify the following information: 6.1.4 Use of used or rebuilt products is not allowed under
this specification.
5.1.1 ASTM specification number and year of issue,
5.1.2 Quantity to be furnished,
6.2 Hardware and Fittings—Unless otherwise specified (see
5.1.3 Type,
Section 5), all hardware and fittings shall be corrosion-resistant
5.1.4 Style,
or suitably processed to resist corrosion in accordance with the
5.1.5 Class, and
manufacturer’s standard practice.
5.1.6 Size.
6.3 Threaded Parts—All threaded parts shall conform to
5.2 The following options should be reviewed, and if any
ANSI B1.1.
are desired, they also should be included in the order.
5.2.1 When federal/military procurement(s) is involved,
7. Design and Construction
refer to the supplementary requirements.
7.1 General:
5.2.2 When other than manufacturer’s standard,
7.1.1 Broilers and accessories shall conform to ANSI/UL
commercial, domestic packaging is required, specify packag-
197 or ANSI Z83.11, as app
...

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SCOPE
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SCOPE
1.1 This specification covers commercial deep fat fryers which use electricity or gas as the heat source. These units also are known as fryers and are for use in commercial and institutional food service establishments.  
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Standard Specification for Cooker, Steam

ABSTRACT
This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for zero- pressure steam cookers, pressure steamers, and combination pressure/pressureless steamers and does not cover steam cooking equipment used by food processors who normally package the food that they cook. Steam cookers covered by this specification are classified by type, grade, class, size, style: Types IA, IB, II, and III; Grades A, B, and C; Classes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11; and Sizes a, b, and c. Materials used shall be free from defects, which would affect the performance or maintainability of individual components, or of the overall assembly. Steam cooker shall be delivered assembled and ready for connection to steam, water, or gas piping, and electrical supply, as applicable.
SCOPE
1.1 This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for sub-zero-pressure steamers, pressure steamers, combination pressure/pressureless steamers, boilerless steamers, and connectionless steamers, and does not cover steam cooking equipment used by food processors who normally package the food that they cook.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parentheses are provided for information only.  
1.3 This standard may involve hazardous materials, operations, and equipment. This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

  • Technical specification
    6 pages
    English language
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ASTM
ASTM F2834-10a(2023)(Specification)
Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing

ABSTRACT
This specification covers design and construction, physical properties, and performance requirements for cooktops which utilize induction as a means for cooking and warming food in commercial and institutional food service establishments. Included are tabletop units, drop-in units and floor standing equipment with integral induction hobs. Testing methods include temperature control accuracy test, dry pan test, minimum load detection test, operating power test, and induction cooktop efficiency test.
SCOPE
1.1 This specification covers cooktops which utilize induction as a means for cooking and warming food in commercial and institutional food service establishments. Included are tabletop units, drop-in units and floor standing equipment with integral induction hobs.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parentheses are provided for information only.  
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

  • Technical specification
    4 pages
    English language
    sale 15% off