ASTM F2796-19
(Specification)Standard Specification for Hot Food Holding Tables
Standard Specification for Hot Food Holding Tables
SCOPE
1.1 This specification covers commercial hot food holding tables which utilize gas or electrical fuel sources, or both, for holding food in the 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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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: F2796 −19 An American National Standard
Standard Specification for
1
Hot Food Holding Tables
This standard is issued under the fixed designation F2796; 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 2.2 ANSI Standards:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
1.1 This specification covers commercial hot food holding
4
Thread Form)
tables which utilize gas or electrical fuel sources, or both, for
ANSI/UL 197 Standard for Commercial Electric Cooking
holding food in the commercial and institutional food service
5
Appliances
establishments.
ANSI Z1.4 Sampling Procedures and Tables for Inspection
1.2 The values stated in inch-pound units are to be regarded 4
and Attributes
4
as standard. The values given in parentheses are mathematical
ANSI Z83.11/CSA-1.8 Gas Food Service Equipment
conversions to SI units that are provided for information only 4
ANSI/NFPA 54 National Fuel Gas Code
6
and are not considered standard.
ANSI/NFPA 70 National Electric Code
1.3 This standard does not purport to address all of the
NSF/ANSI 4 Commercial Cooking, Rethermalization, and
7
safety concerns, if any, associated with its use. It is the Powered Hot Food Holding and Transport Equipment
8
responsibility of the user of this standard to establish appro-
2.3 Military Standards:
priate safety, health, and environmental practices and deter-
MIL-STD-167/1 Mechanical Vibrations of Shipboard
mine the applicability of regulatory limitations prior to use.
Equipment, Type I—Environmental and Type II—
1.4 This international standard was developed in accor-
Internally Excited
dance with internationally recognized principles on standard-
MIL-STD-461 Military Standard for Electromagnetic Emis-
ization established in the Decision on Principles for the
sion and Susceptibility Requirements for the Control of
Development of International Standards, Guides and Recom-
Electromagnetic Interference
mendations issued by the World Trade Organization Technical
MIL-STD-1399/300 Interface Standards for Shipboard Sys-
Barriers to Trade (TBT) Committee.
tems Section 300A, Electric Power, Alternating Current
2. Referenced Documents
3. Terminology
2
2.1 ASTM Standards:
3.1 Definitions:
A167 Specification for Stainless and Heat-Resisting
3.2 hold function, n—operating mode for the hot food
Chromium-Nickel Steel Plate, Sheet, and Strip (With-
holding table and also the main function of the hot food
3
drawn 2014) holding table.
A176 Specification for Stainless and Heat-Resisting Chro-
3.2.1 Discussion—The hold function allows holding a pre-
3
mium Steel Plate, Sheet, and Strip (Withdrawn 2015) cooked product above a safe holding temperature as defined by
D3951 Practice for Commercial Packaging
the NSF guidelines (NSF/ANSI 4).
F760 Specification for Food Service Equipment Manuals
3.3 holding cavity, n—portion or area of the table in which
F1166 Practice for Human Engineering Design for Marine
food products are held at an elevated temperature.
Systems, Equipment, and Facilities
4
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
1
This specification is under the jurisdiction of ASTM Committee F26 on Food 4th Floor, New York, NY 10036, http://www.ansi.org.
5
Service Equipment and is the direct responsibility of Subcommittee F26.02 on Available from Global Engineering Documents, 15 Inverness Way, East
Cooking and Warming Equipment. Englewood, CO 80112-5704, http://www.global.ihs.com.
6
Current edition approved March 1, 2019. Published April 2019. Originally Available from National Fire Protection Association (NFPA), 1 Batterymarch
approved in 2009. Last previous edition approved in 2014 as F2796 – 09 (2014). Park, Quincy, MA 02169-7471, http://www.nfpa.org.
7
DOI: 10.1520/F2796-19. Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Arbor, MI 48113-0140, http://www.nsf.org.
8
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM AvailablefromStandardizationDocumentsOrderDesk,Bldg.4SectionD,700
Standards volume information, refer to the standard’s Document Summary page on RobbinsAve., Philadelphia, PA19111-5094,Attn: NPODS ORAcquisition Stream-
the ASTM website. lining and Standardization Information System (ASSIST) which is the official
3
The last approved version of this historical standard is referenced on source of all documents listed in the
...
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: F2796 − 09 (Reapproved 2014) F2796 − 19 An American National Standard
Standard Specification for
1
Hot Food Holding Tables
This standard is issued under the fixed designation F2796; 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 hot food holding tables which utilize gas or electrical fuel sources, or both, for holding
food in the 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.
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.
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)
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
2.2 ANSI Standards:
4
ANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
5
ANSI/UL 197 Standard for Commercial Electric Cooking Appliances
4
ANSI Z1.4 Sampling Procedures and Tables for Inspection and Attributes
4
ANSI Z83.11Z83.11/CSA-1.8 Gas Food Service Equipment
4
ANSI/NFPA 54 National Fuel Gas Code
6
ANSI/NFPA 70 National Electric Code
6
ANSI/UL 197 Standard for Commercial Electric Cooking Appliances
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 April 1, 2014March 1, 2019. Published May 2014April 2019. Originally approved in 2009. Last previous edition approved in 20092014 as
F2796 – 09.F2796 – 09 (2014). DOI: 10.1520/F2796-09R14.10.1520/F2796-19.
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.
4
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
5
Available from Global Engineering Documents, 15 Inverness Way, East Englewood, CO 80112-5704, http://www.global.ihs.com.
6
Available from National Fire Protection Association (NFPA), 1 Batterymarch Park, Quincy, MA 02169-7471, http://www.nfpa.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
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F2796 − 19
7
NSF/ANSI 4 Commercial Cooking, Rethermalization, and Powered Hot Food Holding and Transport Equipment
8
2.3 Military Standards:
MIL-STD-167/1 Mechanical Vibrations of Shipboard Equipment, Type I—Environmental and Type II—Internally Excited
MIL-STD-461 Military Standard for Electromagnetic Emission and Susce
...
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