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ASTM F1495-20

(Specification)

Standard Specification for Combination Oven Electric or Gas Fired

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
Current Stage
Ref Project

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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
1
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-
3
(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.
3
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
4
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
5
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
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
3
drawn 2014)
3. Terminology
A176 Specification for Stainless and Heat-Resisting Chro-
3
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
1
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:
4
10.1520/F1495-20. Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036.
5
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, or Acquisition
the ASTM website. Streamlining and Standardization Information System (ASSIST), which is the
3
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 b
...

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
1
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
2.1 ASTM Standards:
A36/A36M Specification for Carbon Structural Steel
3
A167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip (Withdrawn 2014)
3
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
3
2000)
A569/A569M Specification for Steel, Carbon (0.15 Maximum, Percent), Hot-Rolled Sheet and Strip Commercial (Withdrawn
3
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
1
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.
2
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 Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
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
1

---------------------- Page: 1 ----------------------
F1495 − 20
4
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
5
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
...

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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.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The 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.  
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ASTM F2834-10a(2023)(Specification)
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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.

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ASTM
ASTM F2835-10(2023)(Specification)
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, 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.

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ASTM
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
    sale 15% off
  • Standard
    9 pages
    English language
    sale 15% off