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ASTM F2834-10a(2023)

(Specification)

Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing

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.

General Information

Status
Published
Publication Date
31-Dec-2022
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

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 F1521-12 - Standard Test Methods for Performance of Range Tops
Effective Date
01-Oct-2012
Refers
ASTM F760-93(2012) - Standard Specification for Food Service Equipment Manuals
Effective Date
01-May-2012
Refers
ASTM D3951-10 - Standard Practice for Commercial Packaging
Effective Date
15-Aug-2010
Refers
ASTM F1521-03(2008) - Standard Test Methods for Performance of Range Tops
Effective Date
01-Oct-2008
Refers
ASTM F1166-07 - Standard Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
Effective Date
01-Jan-2007
Refers
ASTM F1166-95a(2006) - Standard Practice for Human Engineering Design for Marine Systems, Equipment and Facilities
Effective Date
01-Jun-2006
Refers
ASTM F760-93(2006) - Standard Specification for Food Service Equipment Manuals
Effective Date
10-Apr-2006
Refers
ASTM F1521-03 - Standard Test Methods for Performance of Range Tops
Effective Date
10-Mar-2003
Refers
ASTM F1521-96(2001) - Standard Test Methods for Performance of Range Tops
Effective Date
01-Jan-2001
Refers
ASTM F760-93(2000) - Standard Specification for Food Service Equipment Manuals
Effective Date
10-Apr-2000
Refers
ASTM F1166-95a(2000) - Standard Practice for Human Engineering Design for Marine Systems, Equipment and Facilities
Effective Date
01-Jan-2000

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ASTM F2834-10a(2023) - Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor StandingASTM F2834-10a(2023) - Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing
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ASTM F2834-10a(2023) - Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing
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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: F2834 − 10a (Reapproved 2023) An American National Standard
Standard Specification for
Induction Cooktops, Counter Top, Drop-in Mounted, or Floor
Standing
This standard is issued under the fixed designation F2834; 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:
NSF/ANSI 4 Commercial Cooking, Rethermalization, and
1.1 This specification covers cooktops which utilize induc-
Powered Hot Food Holding and Transport Equipment
tion as a means for cooking and warming food in commercial
ANSI/NFPA 70 National Electric Code
and institutional food service establishments. Included are
ANSI/UL 197 Standard for Commercial Electric Cooking
tabletop units, drop-in units and floor standing equipment with
Appliances
integral induction hobs.
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
Thread Form)
1.2 The values stated in inch-pound units are to be regarded
ANSI Z1.4 Sampling Procedures and Tables for Inspection
as the standard. The SI values given in parentheses are
and Attributes
provided for information only.
ANSI Z83.11 Gas Food Service Equipment
1.3 This standard does not purport to address all of the
ANSI Z97.1 Safety Glazing Materials Used in Buildings -
safety concerns, if any, associated with its use. It is the
Safety Performance Specifications and Methods of Test
responsibility of the user of this standard to establish appro-
2.3 Other Standards:
priate safety, health, and environmental practices and deter-
IEC61000-4-2 Electromagnetic Compatibility (EMC)—Part
mine the applicability of regulatory limitations prior to use.
4-2: Testing and Measurement Techniques—Electrostatic
1.4 This international standard was developed in accor-
Discharge Immunity Test
dance with internationally recognized principles on standard-
FCC Part 18.305 and 18.307 Field Strength Limit and EMC
ization established in the Decision on Principles for the
Conduction Limit
Development of International Standards, Guides and Recom-
3. Terminology
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
3.1 Definitions of Terms Specific to This Standard:
3.1.1 countertop unit—an induction unit intended to be
2. Referenced Documents
operated on a counter or table.
3.1.2 drop-in unit—an induction unit intended to be in-
2.1 ASTM Standards:
stalled in a counter top or application specific cut-out.
D3951 Practice for Commercial Packaging
F1166 Practice for Human Engineering Design for Marine
Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
Systems, Equipment, and Facilities
4th Floor, New York, NY 10036.
F760 Specification for Food Service Equipment Manuals
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann
F1521 Test Methods for Performance of Range Tops
Arbor, MI 48113-0140.
Available from National Fire Protection Association (NFPA), 1 Batterymarch
Park, Quincy, MA 02269-9101.
Available from Underwriters Laboratories (UL) LLC, 333 Pfingsten Rd.,
This specification is under the jurisdiction of ASTM Committee F26 on Food Northbrook, IL 60062-2096, http://www.ul.com.
Service Equipment and is the direct responsibility of Subcommittee F26.02 on Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700
Cooking and Warming Equipment. Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS OR Acquisition Stream-
Current edition approved Jan. 1, 2023. Published February 2023. Originally lining and Standardization Information System (ASSIST) which is the official
ε1
approved in 2010. Last previous edition approved in 2017 as F2834 – 10a (2017) . source of all documents listed in the DoD Index of Specifications and Standards.
DOI: 10.1520/F2834-10AR23. The ASSIST can be located at http://dsp.dla.mil.
2 8
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from International Electrotechnical Commission (IEC), 3 rue de
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Varembé, Case postale 131, CH-1211, Geneva 20, Switzerland, http://www.iec.ch.
Standards volume information, refer to the standard’s Document Summary page on Available from Federal Communications Commission, http://www.fcc.gov/
the ASTM website. css.html.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2834 − 10a (2023)
3.1.3 floor standing unit—an induction unit intended to be 5.2.3 When other than manufacturer’s standard,
operated standing on the floor. commercial, domestic packaging is required, specify packag-
ing requirements.
3.1.4 hob—an individual heating or cooking zone, typically
5.2.4 When other than the manufacturer’s standard power
associated with an individual induction coil.
input is required, specify the power input requirements.
3.1.5 hybrid unit—an induction cooktop combined with
another heating method.
6. Materials and Manufacture
3.1.6 induction cooktop—a commercial or institutional food
6.1 General:
cooking or warming device using magnetic induction as the
6.1.1 Induction cooktops shall conform to the applicable
heating energy source. in the context of this specification, this
documents listed in 2.2.
includes countertop, counter drop-in, and floor standing units.
6.1.2 Materials used shall be free from defects, which would
3.1.7 wok unit—an induction cooking unit with a round
affect the performance or maintainability of individual
bowl heating surface for heating woks.
components, or of the overall assembly.
6.1.3 Materials not specified herein shall be of the same
4. Classification
quality used for the intended purpose in commercial practice.
4.1 Type:
6.1.4 Use of used or rebuilt products is not allowed under
4.1.1 Type I—Table or Counter top units
this specification.
4.1.2 Type II—Drop-in units
6.2 Hardware and Fittings—Unless otherwise specified, all
4.1.3 Type III—Table or counter top wok unit
hardware and fittings shall be corrosion-resistant or suitably
4.1.4 Type IV—Drop-in wok unit
processed to resist corrosion in accordance with the manufac-
4.1.5 Type V—Floor standing units
turer’s standard practice.
4.2 Group:
6.3 Threaded Parts—All threaded parts shall conform to
4.2.1 Group A—Induction only
ANSI B1.1.
4.2.2 Group B—Hybrid
4.3 Style:
7. Design and Construction
4.3.1 Single hob
7.1 Induction cooktops may optionally include temperature
4.3.2 Multihob
control. If included, the temperature control shall have an
4.4 Class:
accuracy of 610°F (–12°C), measured at the bottom of the
4.4.1 Class 1—120 volts, 60 hertz, 1 phase
cooking/warming vessel. (See Section 10.)
4.4.2 Class 2—208 volts, 60 hertz, 1 phase
7.2 Induction cooktops shall include a line current limiting
4.4.3 Class 3—208 volts, 60 hertz, 3 phase
capability.
4.4.4 Class 4—240 volts, 60 hertz, 1 phase
7.3 Countertop induction cooktops shall be fixed or portable
4.4.5 Class 5—208–240 volts, 50 hertz, 1 phase
and provided with standard power plugs or hard wired as
4.4.6 Class 6—208–240 volts, 60 hertz, 1 phase
appropriate to the application.
4.4.7 Class 7—480 volts, 60 hertz, 3 phase
4.4.8 Class 8—230 volts, 50 hertz, 1 phase
7.4 Drop-in induction cooktops may optionally be supplied
4.4.9 Class 9—240 volts, 50 hertz, 1 phase
without a plug, with power wiring appropriate for direct power
4.4.10 Class 10—400 volts, 50 hertz, 3 phase
connection.
4.4.11 Class 11—415 volts, 50 hertz, 3 phase
7.5 When specified, an induction cooktop shall include a
4.4.12 Class 12—380 volts, 50 hertz, 3 phase
replaceable fan air filter.
7.6 When specified, an induction cooktop shall include a
5. Ordering Information
cleanable fan air filter.
5.1 Orders for Induction Cooktops under this specification
7.7 When specified, an induction cooktop shall have a
shall specify:
power save/sleep mode.
5.1.1 ASTM specification number and date of issue,
5.1.2 Quantity to be furnished,
7.8 Safety Features:
5.1.3 Type,
7.8.1 Induction cooktops shall include a “dry pan” feature,
5.1.4 Group,
causing the unit to be shut off if an excessive unit top surface
5.1.5 Style, and
temperature of 600°F (316°C) is reached. (See Section 10.)
5.1.6 Class.
7.8.2 Induction cooktops shall include a minimum load
5.2 The following options should be reviewed and if any are determination capability to ensure that only intended objects/
cookware will be heated. (See Section 10.)
desired they should be included in the order:
5.2.1 When Federal/Military procurement(s) is involved, 7.8.3 Induction cooktops shall include internal safe
...

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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.

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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 F1047-17(2023)(Specification)
Standard Specification for Frying and Braising Pans, Tilting Type

ABSTRACT
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. Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities. Braising pans are classified by type, grade, and style. Type: type IA - table or countertop units with regular shaped clad plate and pan sides, type IB - table or countertop units with circularly shaped clad plate and pan sides, type II - floor mounted pans with an open stand, type III - floor mounted pans with a cabinet base, and type IV - wall mounted pans. Grade: grade A - manual tilting system, and grade B - power tilting system. Style: style i - electric heated, and style ii - gas heated. The design and construction of tilting frying and braising pans are presented in details.
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.  
1.2 Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities.  
1.3 The values as stated in inch-pound units are to be regarded as the standard. The values in parentheses are provided for information only.  
1.4 This specification 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.  
1.5 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
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  • Standard
    9 pages
    English language
    sale 15% off