ASTM F1495-20

Standard Specification for Combination Oven Electric or Gas Fired

ABSTRACT
This specification covers the material, design, and performance requirements pertinent to the manufacture of commercial forced-air gas-fired (Style 1) and electric (Style 2) combination ovens capable of baking, roasting, rethermalizing, and atmospheric pressure steaming, including low-temperature and bio-steaming. The combination ovens, which may be furnished half-size (Class A) or full-size (Class B), are commonly available in the following types: Type 1—table or countertop units; Type 2—stand mounted units; and Type 3—floor units / roll-in units.
SCOPE
1.1 This specification covers commercial combination, atmospheric pressure steaming, which includes low or high temperature steaming, baking, roasting, and rethermalizing forced-air electric and gas-fired ovens.  
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 The following safety hazards caveat pertains only to the test methods portion, Section 8, 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.  
1.4 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: Published
• Publication Date: 31-Aug-2020
• 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

• Refers: ASTM D3951-18(2023) - Standard Practice for Commercial Packaging
• Effective Date: 01-Oct-2023
• Refers: ASTM D3951-18 - Standard Practice for Commercial Packaging
• Effective Date: 01-May-2018
• Refers: ASTM F760-93(2017) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 01-Nov-2017
• Refers: ASTM D3951-15 - Standard Practice for Commercial Packaging
• Effective Date: 01-Dec-2015
• Refers: ASTM F2861-15 - Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
• Effective Date: 01-Nov-2015
• Refers: ASTM F2861-14 - Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
• Effective Date: 01-Jan-2014
• Refers: ASTM A276-13a - Standard Specification for Stainless Steel Bars and Shapes
• Effective Date: 01-Nov-2013
• Refers: ASTM A276-13 - Standard Specification for Stainless Steel Bars and Shapes
• Effective Date: 01-May-2013
• Refers: ASTM A36/A36M-12 - Standard Specification for Carbon Structural Steel
• Effective Date: 01-Nov-2012
• Refers: ASTM F760-93(2012) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 01-May-2012
• Refers: ASTM F1217-11 - Standard Specification for Cooker, Steam
• Effective Date: 01-Jul-2011
• Refers: ASTM F1217-10 - Standard Specification for Cooker, Steam
• Effective Date: 01-Nov-2010
• Refers: ASTM F2861-10 - Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
• Effective Date: 01-Sep-2010
• Refers: ASTM D3951-10 - Standard Practice for Commercial Packaging
• Effective Date: 15-Aug-2010
• Refers: ASTM A276-10 - Standard Specification for Stainless Steel Bars and Shapes
• Effective Date: 01-May-2010

Overview

ASTM F1495-20 is the standard specification developed by ASTM International for commercial combination ovens-both electric and gas-fired-that utilize forced-air and are capable of a range of cooking modes. These include baking, roasting, rethermalizing, and atmospheric pressure steaming, such as low-temperature and bio-steaming. The specification covers ovens commonly used in food service settings and establishes detailed requirements for materials, design, performance, and classification, ensuring consistent safety and quality in commercial oven equipment.

Key Topics

• Scope of the Standard

  • Applies to commercial combination ovens that rely on forced-air heating, operate at atmospheric pressure, and support diverse cooking functions: steaming (low/high temperature), baking, roasting, and rethermalizing.
  • Defines oven types: table/countertop, stand-mounted, and floor/roll-in units.
  • Includes provisions for both electric and gas-fired designs.

• Classification Parameters

  • Ovens are categorized by type (installation style), style (fuel type), size (half, full, two-thirds), class (voltage and phasing), grade (steam generation method), and group (capacity).
  • Classifications address the important variables impacting installation, operation, and performance in the food service industry.

• Material and Design Requirements

  • Specifications for the use of corrosion-resistant materials, robust threaded hardware, watertight oven cavities, insulated doors, and control systems.
  • Mandates removable components such as air baffles and grease filters for cleanliness and maintenance.
  • Venting, overpressure safeguards, and door safety switches are required for operational safety.

• Compliance & Performance

  • Cites critical compliance standards: UL 197, ANSI Z83.11, and NSF/ANSI 4 for safety and sanitation.
  • Performance testing methods and sampling protocols are referenced (e.g., ASTM F2861, ANSI/NSF 2).
  • Emphasizes labeling, packaging, and manual requirements for traceability and user guidance.

Applications

Commercial combination ovens designed under ASTM F1495-20 are used in a wide variety of professional environments, including:

• Restaurants and institutional kitchens, for rapid, efficient cooking and food rethermalization
• Catering businesses, where flexibility in food preparation methods is essential
• Military, naval shipboard, and government food service operations, requiring ruggedized designs and compliance with additional requirements for electromagnetic compatibility, environmental tolerance, and safety
• Correctional facilities or specialized food service scenarios that may require unique configuration or accessories

This standard ensures that combination ovens deliver reliable performance, energy efficiency, ease of cleaning, and adaptability to differing installation needs. It also supports procurement and manufacturing consistency in compliance with both US and international food equipment standards.

Related Standards

ASTM F1495-20 references several relevant standards to establish consistency and interoperability:

• ASTM

  • ASTM A36/A36M: Carbon Structural Steel
  • ASTM F760: Food Service Equipment Manuals
  • ASTM F1217: Steam Cooker Specification
  • ASTM F2861: Combination Oven Performance Testing

• ANSI / NSF / UL

  • ANSI/NSF 2: Food Equipment
  • ANSI/NSF 4: Commercial Cooking, Rethermalization and Holding Equipment
  • ANSI/UL 197: Commercial Electric Cooking Appliances
  • ANSI Z83.11: Gas Food Service Equipment

• Military and Other Standards

  • MIL-STD-167/1: Shipboard Equipment Vibration
  • MIL-STD-461: Electromagnetic Emission/Susceptibility
  • MIL-STD-1399/300: Shipboard Electric Power
  • ANSI B1.1: Unified Inch Screw Threads

Incorporating ASTM F1495-20 in food service equipment procurement and manufacturing ensures regulatory compliance, product reliability, and food safety in demanding commercial environments.

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:F1495 −20 An American National Standard
Standard Specification for
Combination Oven Electric or Gas Fired
This standard is issued under the fixed designation F1495; 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 A366/A366M Specification for Commercial Steel (CS)
Sheet, Carbon, (0.15 Maximum Percent) Cold-Rolled
1.1 This specification covers commercial combination, at-
(Withdrawn 2000)
mospheric pressure steaming, which includes low or high
A569/A569M Specification for Steel, Carbon (0.15
temperature steaming, baking, roasting, and rethermalizing
Maximum,Percent),Hot-RolledSheetandStripCommer-
forced-air electric and gas-fired ovens.
cial (Withdrawn 2000)
1.2 The values stated in inch-pound units are to be regarded
D3951 Practice for Commercial Packaging
as standard. The values given in parentheses are mathematical
F760 Specification for Food Service Equipment Manuals
conversions to SI units that are provided for information only
F1166 Practice for Human Engineering Design for Marine
and are not considered standard.
Systems, Equipment, and Facilities
1.3 The following safety hazards caveat pertains only to the
F1217 Specification for Cooker, Steam
test methods portion, Section 8, of this specification: This F2861 Test Method for Enhanced Performance of Combina-
standard does not purport to address all of the safety concerns,
tion Oven in Various Modes
if any, associated with its use. It is the responsibility of the user
2.2 ANSI Standards:
of this standard to establish appropriate safety, health, and
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
environmental practices and determine the applicability of
Thread Form)
regulatory limitations prior to use.
NSF/ANSI 2 Food Equipment
1.4 This international standard was developed in accor-
NSF/ANSI 4 Commercial Cooking, Rethermalization and
dance with internationally recognized principles on standard-
Hot Food Holding and Transport Equipment
ization established in the Decision on Principles for the
ANSI/ULNo. 197 Commercial Electric CookingAppliances
Development of International Standards, Guides and Recom-
ANSI Z83.11 Gas Food Service Equipment
mendations issued by the World Trade Organization Technical
2.3 Military Standards:
Barriers to Trade (TBT) Committee.
MIL-STD-167/1 Shipboard Equipment (Type
I-Environmental and Type II-Internally Excited)
2. Referenced Documents
MIL-STD-461 Electromagnetic Emission and Susceptibility
2.1 ASTM Standards: Requirements for the Control of Electromagnetic Interfer-
A36/A36M Specification for Carbon Structural Steel ence
A167 Specification for Stainless and Heat-Resisting MIL-STD-1399/300 Shipboard Systems Section 300AElec-
Chromium-Nickel Steel Plate, Sheet, and Strip (With- tric Power, Alternating Current
drawn 2014)
3. Terminology
A176 Specification for Stainless and Heat-Resisting Chro-
mium Steel Plate, Sheet, and Strip (Withdrawn 2015)
3.1 Definitions of Terms Specific to This Standard:
A276 Specification for Stainless Steel Bars and Shapes
3.1.1 combination oven, n—as used in this specification, a
device that combines the function of hot convection air or
steam, or the combination of both, to perform steaming, which
This specification is under the jurisdiction of ASTM Committee F26 on Food
includes low or high temperature steaming, baking, roasting,
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
rethermalizing, and proofing of various food products. In
Cooking and Warming Equipment.
Current edition approved Sept. 1, 2020. Published October 2020. Originally
approved in 1993. Last previous edition approved in 2014 as F1495 – 14a. DOI:
10.1520/F1495-20. Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036.
contact ASTM Customer Service at [e-mail]. 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, or Acquisition
the ASTM website. Streamlining and Standardization Information System (ASSIST), which is the
The last approved version of this historical standard is referenced on official source of all documents listed in the DoD Index of Specifications and
www.astm.org. Standards. The ASSIST can be located at http://dodssp.daps.dla.mil/.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1495−20
general,thetermcombinationovenisusedtodescribethistype 4.1.4.3 Class c—240 V, 60 Hz, 1 phase.
of equipment which is self-contained.
4.1.4.4 Class d—240 V, 60 Hz, 3 phase.
4.1.4.5 Class e—480 V, 60 Hz, 3 phase.
3.1.2 oven cavity, n—portion or area of the combination
4.1.4.6 Class f—120 V, 60 Hz, 1 phase.
oven in which food products are heated or cooked.
4.1.4.7 Class g—230 V, 50 Hz, 1 phase.
3.1.3 pans, n—containers used to hold the food product in
4.1.4.8 Class h—400 V, 50 Hz, 3 phase.
the oven cavity:
4.1.4.9 Class i—440 V, 60 Hz, 3 phase (shipboard use).
3.1.3.1 full-size bake or sheet pan—nominally 18 by 26 by
4.1.5 Grade:
1 in. (457 by 660 by 25 mm).
4.1.5.1 Grade A—Steam Generator/Boiler.
3.1.3.2 half-size bake or sheet pan—nominally 18 by 13 by
4.1.5.2 Grade B—Spritzer/Injector.
1 in. (457 by 330 by 25 mm).
4.1.5.3 Grade C—Water Bath.
3.1.3.3 full-size perforated steam pan—nominally 12.7 by
4.1.6 Group:
20.8 by 2.5 in. (323 by 523 by 64 mm).
4.1.6.1 Group a—Minimum 3 half size bake sheets or 3
3.1.3.4 full size shallow perforated steam pan—normally
steam pans (for Type I, Size i).
12.7 by 20.8 by 1- ⁄4 (323 by 528 by 32 mm).
4.1.6.2 Group b—Minimum 20 half size bake sheets or 20
steam pans (for Type II, Size i).
3.1.3.5 two-thirds size steam pan—nominally 13.8 by 12.7
by 2.5 in. (352 by 323 by 64 mm). 4.1.6.3 Group c—Minimum 5 full size bake sheets or 10
steam pans (for Type I, Size ii).
3.1.3.6 shallow two-thirds size perforated steam pans—13.8
1 4.1.6.4 Group d—Minimum 12 full size bake sheets or 24
by 12.7 by 1- ⁄4 in. (351 by 323 by 32 mm).
1 steam pans (for Type II, Size ii).
(1) Discussion—Perforated holes to be ⁄4 in. in diameter,
4.1.6.5 Group e—Minimum 3 ⁄3 size steam pans (for Type
pan material to be non-carbon stainless steel.
I, Size iii).
3.1.4 steam generation, n—as used in this specification, can
be produced through three distinct methods which all conform
5. Ordering Information
to Grade classification in Specification F1217, 0 to 2.9 psig
maximum compartment pressure. 5.1 Orders for combination ovens in accordance with this
specification shall include the following information:
3.1.4.1 Method 1—Injection refers to direct placement of
5.1.1 ASTM specification number and date of issue.
water onto a hot surface in the cavity for steam production.
5.1.2 Quantity to be furnished.
3.1.4.2 Method 2—Boiler or steam generator refers to a
5.1.3 Type.
compartment outside the oven cavity through which water is
5.1.4 Style; if Style 1, specify gas type (see 5.2.2).
heated for steam production.
5.1.5 Size.
3.1.4.3 Method 3—Water bath refers to a compartment
5.1.6 Class.
inside the oven cavity through which water is heated for steam
5.1.7 Grade.
production.
5.1.8 Group.
4. Classification
5.2 The following options should be reviewed and, if
desired, they should be included in the order.
4.1 Combination ovens covered by this specification are
5.2.1 When Federal/Military procurement(s) is involved,
classified by type, style, size, class, grade, and group. The
refer to the supplement pages.
capacity of the combination oven is determined by the number
5.2.2 Type of gas, if applicable: natural, propane, or other
of bake or sheet pans, or steam table pans, or both, the oven is
(specify heating value in BTU/ft specific density and constitu-
designed for cooking or rethermalizing. For capacity
ents).
classification, the minimum vertical spacing between pan
5.2.3 When other than manufacturer’s standard,
supports shall be as follows: bake or sheet pans, 1 in. (25 mm);
and steam pans, 2.5 in. (64 mm). commercial, domestic packaging is required, specify packag-
ing requirements.
4.1.1 Type:
4.1.1.1 Type I—Table, countertop, and stand mounted units. 5.2.4 When special or supplementary requirements, such as
4.1.1.2 Type II—Floor and roll-in units. inspections, options, accessories, modifications, changes for
correctional facilities use, additional nameplate data, etc., are
4.1.2 Style:
required.
4.1.2.1 Style 1—Gas-fired combination oven.
4.1.2.2 Style 2—Electric combination oven. 5.2.5 When specified, certify that samples representing each
4.1.3 Size: lot have been either tested or inspected as directed and
required. When specified, furnish a copy of the certification, or
4.1.3.1 Size i—Half-size.
4.1.3.2 Size ii—Full-size. test results, to the purchaser.
4.1.3.3 Size iii—Two-thirds size. 5.2.6 When specified, with a quick-disconnect gas supply.
4.1.4 Class: 5.2.7 When specified, provide separate water inlets for
4.1.4.1 Class a—208 V, 60 Hz, 1 phase.
treated water (typically used for steam generation) and for
4.1.4.2 Class b—208 V, 60 Hz, 3 phase. untreated water (typically used for condensate cooling).
F1495−20
5.2.8 When specified, provide accessories, such as wire 7.8 Standards and Compliance:
shelves, casters, oven stand, multi-speed fan, wash-down hose 7.8.1 The oven(s) shall conform to the requirements of
assembly, and pre-heat bridge. ANSI/UL 197, ANSI Z83.11, and NSF/ANSI 4, as applicable.
Acceptable evidence of meeting these requirements shall be a
6. Materials and Manufacture
current listing mark, label, or symbol of a recognized indepen-
6.1 General—Combination ovens shall conform to the ap- dent testing laboratory and a current listing in the testing
laboratory’s appropriate publication.
plicable documents listed in Section 2. Materials used shall be
free of defects, which would affect the performance or main- 7.8.2 Provide certification of compliance with the standards
cited in this specification, if required, in the purchase docu-
tainabilityofindividualcomponentsoroftheoverallassembly.
Materials not specified herein shall be of the same quality used ment.
for the intended purpose in commercial practice. Unless
8. Performance Requirements
otherwise specified herein, all equipment, material, and com-
ponents incorporated in the work covered by this specification
8.1 Performance Testing—When specified, test the combi-
are to be new or fabricated using materials produced from
nation oven according to the Test Method F2861.
recovered materials to the maximum extent possible without
jeopardizing the intended use. None of the above shall be
9. Sampling and Quality Assurance
interpreted to mean that the use of used products are allowed
9.1 When specified in the contract or purchase order,
under this specification unless otherwise specified.
perform sampling, testing and quality assurance of finished
6.2 Hardware and Fittings—Unless otherwise specified, all
combination ovens in accordance to the requirements specified
hardware and fittings shall be corrosion-resistant or suitably
by ANSI/UL 197 and ANSI Z83.11, as applicable.
processed to resist corrosion in accordance with the manufac-
turer’s standard practice.
10. Test Methods
6.3 Threaded Parts—All threade
...

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: F1495 − 14a F1495 − 20 An American National Standard
Standard Specification for
Combination Oven Electric or Gas Fired
This standard is issued under the fixed designation F1495; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This specification covers commercial combination, atmospheric pressure steaming, which includes low or high temperature
steaming, baking, roasting, and rethermalizing forced-air electric and gas-fired ovens.
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 The following safety hazards caveat pertains only to the test methods portion, Section 8, of this specification: This
specificationstandard 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:
A36/A36M Specification for Carbon Structural Steel
A167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip (Withdrawn 2014)
A176 Specification for Stainless and Heat-Resisting Chromium Steel Plate, Sheet, and Strip (Withdrawn 2015)
A276 Specification for Stainless Steel Bars and Shapes
A366/A366M Specification for Commercial Steel (CS) Sheet, Carbon, (0.15 Maximum Percent) Cold-Rolled (Withdrawn
2000)
A569/A569M Specification for Steel, Carbon (0.15 Maximum, Percent), Hot-Rolled Sheet and Strip Commercial (Withdrawn
2000)
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F1217 Specification for Cooker, Steam
F2861 Test Method for Enhanced Performance of Combination Oven in Various Modes
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 June 1, 2014Sept. 1, 2020. Published August 2014October 2020. Originally approved in 1993. Last previous edition approved in 2014 as
F1495 – 14.F1495 – 14a. DOI: 10.1520/F1495-14A.10.1520/F1495-20.
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
F1495 − 20
2.2 ANSI Standards:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
ANSI/NSFNSF/ANSI 2 Food Equipment
ANSI/NSFNSF/ANSI 4 Commercial Cooking, Rethermalization and Hot Food Holding and Transport Equipment
ANSI/UL No. 197 Commercial Electric Cooking Appliances
ANSI Z83.11 Gas Food Service Equipment
2.3 Military Standards:
MIL-STD-167/1 Shipboard Equipment (Type I-Environmental and Type II-Internally Excited)
MIL-STD-461 Electromagnetic Emission and Susceptibility Requirements for the Control of Electromagnetic Interference
MIL-STD-1399/300 Shipboard Systems Section 300A Electric Power, Alternating Current
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 combination oven, n—as used in this specification, a device that combines the function of hot convection air or steam, or
the combination of both, to perform steaming, which includes low or high temperature steaming, baking, roasting, rethermalizing,
and proofing of various food products. In general, the term combination oven is used to describe this type of equipment which is
self-contained.
3.1.2 oven cavity, n—portion or area of the combination oven in which food products are heated or cooked.
3.1.3 pans, n—containers used to hold the food product in the oven cavity: a full-size bake or sheet pan is nominally 18 by 26
by 1 in. (457 by 660 by 25 mm), a half-size bake or sheet pan is nominally 18 by 13 by 1 in. (457 by 330 by 25 mm), a full-size
steam pan is nominally 12 by 20 by 2.5 in. (305 by 508 by 64 mm), and a two-thirds size steam pan is nominally 13.875 by 12.750
by 2.5 in. (352 by 323 by 64 mm).
3.1.3.1 full-size bake or sheet pan—nominally 18 by 26 by 1 in. (457 by 660 by 25 mm).
3.1.3.2 half-size bake or sheet pan—nominally 18 by 13 by 1 in. (457 by 330 by 25 mm).
3.1.3.3 full-size perforated steam pan—nominally 12.7 by 20.8 by 2.5 in. (323 by 523 by 64 mm).
3.1.3.4 full size shallow perforated steam pan—normally 12.7 by 20.8 by 1- ⁄4 (323 by 528 by 32 mm).
3.1.3.5 two-thirds size steam pan—nominally 13.8 by 12.7 by 2.5 in. (352 by 323 by 64 mm).
3.1.3.6 shallow two-thirds size perforated steam pans—13.8 by 12.7 by 1- ⁄4 in. (351 by 323 by 32 mm).
(1) Discussion—Perforated holes to be ⁄4 in. in diameter, pan material to be non-carbon stainless steel.
3.1.4 steam generation, n—as used in this specification, can be produced through three distinct methods which all conform to
Grade classification in Specification F1217, 0 to 2.9 psig maximum compartment pressure.
3.1.4.1 Method 1—Injection refers to direct placement of water onto a hot surface in the cavity for steam production.
3.1.4.2 Method 2—Boiler or steam generator refers to a compartment outside the oven cavity through which water is heated for
steam production.
3.1.4.3 Method 3—Water bath refers to a compartment inside the oven cavity through which water is heated for steam
production.
4. Classification
4.1 Combination ovens covered by this specification are classified by type, style, size, class, grade, and group. The capacity of
the combination oven is determined by the number of bake or sheet pans, or steam table pans, or both, the oven is designed for
cooking or rethermalizing. For capacity classification, the minimum vertical spacing between pan supports shall be as follows:
bake or sheet pans, 1 in. (25 mm); and steam pans, 2.5 in. (64 mm).
4.1.1 Type:
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
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://dodssp.daps.dla.mil/.
F1495 − 20
4.1.1.1 Type 1—I—Table, countertop, and stand mounted units.
4.1.1.2 Type 2—II—Floor and roll-in units.
4.1.2 Style:
4.1.2.1 Style 1—Gas-fired combination oven.
4.1.2.2 Style 2—Electric combination oven.
4.1.3 Size:
4.1.3.1 Size i—Half-size.
4.1.3.2 Size ii—Full-size.
4.1.3.3 Size iii—Two-thirds size.
4.1.4 Class:
4.1.4.1 Class a—208 V, 60 Hz, 1 phase.
4.1.4.2 Class b—208 V, 60 Hz, 3 phase.
4.1.4.3 Class c—240 V, 60 Hz, 1 phase.
4.1.4.4 Class d—240 V, 60 Hz, 3 phase.
4.1.4.5 Class e—480 V, 60 Hz, 3 phase.
4.1.4.6 Class f—120 V, 60 Hz, 1 phase.
4.1.4.7 Class g—230 V, 50 Hz, 1 phase.
4.1.4.8 Class h—400 V, 50 Hz, 3 phase.
4.1.4.9 Class i—440 V, 60 Hz, 3 phase (shipboard use).
4.1.5 Grade:
4.1.5.1 Grade A—Steam Generator/Boiler.
4.1.5.2 Grade B—Spritzer/Injector.
4.1.5.3 Grade C—Water Bath.
4.1.6 Group:
4.1.6.1 Group a—Minimum 3 half size bake sheets andor 3 steam pans (for Type I, Size i).
4.1.6.2 Group b—Minimum 20 half size bake sheets andor 20 steam pans (for Type II, Size i).
4.1.6.3 Group c—Minimum 5 full size bake sheets andor 10 steam pans (for Type I, Size ii).
4.1.6.4 Group d—Minimum 12 full size bake sheets andor 24 steam pans (for Type II, Size ii).
4.1.6.5 Group e—Minimum 3 ⁄3 size steam pans (for Type I, Size iii).
F1495 − 20
5. Ordering Information
5.1 Orders for combination ovens in accordance with this specification shall include the following information:
5.1.1 ASTM specification number and date of issue.
5.1.2 Quantity to be furnished.
5.1.3 Type.
5.1.4 Style; if Style 1, specify gas type (see 5.2.2).
5.1.5 Size.
5.1.6 Class.
5.1.7 Grade.
5.1.8 Group.
5.2 The following options should be reviewed and, if desired, they should be included in the order.
5.2.1 When Federal/Military procurement(s) is involved, refer to the supplement pages.
5.2.2 Type of gas, if applicable: natural, propane, or other (specify heating value in BTU/ft specific density and constituents).
5.2.3 When other than manufacturer’s standard, commercial, domestic packaging is required, specify packaging requirements.
5.2.4 When special or supplementary requirements, such as inspections, options, accessories, modifications, changes for
correctional facilities use, additional nameplate data, etc., are required.
5.2.5 When specified, certify that samples representing each lot have been either tested or inspected as directed and required.
When specified, furnish a copy of the certification, or test results, to the purchaser.
5.2.6 When specified, with a quick-disconnect gas supply.
5.2.7 When specified, provide separate water inlets for treated water (typically used for steam generation) and for untreated water
(typically used for condensate cooling).
5.2.8 When specified, provide accessories, such as wire shelves, casters, oven stand, multi-speed fan, wash-down hose assembly,
and pre-heat bridge.
6. Materials and Manufacture
6.1 General—Combination ovens shall conform to the applicable documents listed in Section 2. Materials used shall be free of
defects, which 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 components incorporated in the work covered by this specification are to be new or fabricated
using materials produced from recovered materials to the maximum extent possible without jeopardizing the intended use. None
of the above shall be interpreted to mean that the use of used products are allowed under this specification unless otherwise
specified.
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.
F1495 − 20
7. Physical Properties
7.1 Design and Manufacture—The combination oven shall consist of a water tight oven cavity, sealing type of door(s), blower,
air-heater(s)/heat exchanger, steam generation, condensate discharge, over pressure and under pressure venting, as required.
7.2 Doors—The door(s) shall be insulated, with replaceable gaskets, and provision to limit condensate dripping on the floor or
table top surface when opening.
7.3 Fan—A fan or blower shall be provided to ensure forced air circulation within the oven cavity. The impeller shall be
corrosion-resistant.
7.4 Controls:
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