ASTM F2834-10a(2023)

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

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

Overview

ASTM F2834-10a(2023), Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing, establishes requirements for induction cooktops used in commercial and institutional food service environments. This international standard, developed by ASTM International, ensures that induction cooktops meet design, construction, physical, and performance specifications for safe and effective operation. The standard is applicable to countertop, drop-in, and floor-standing units with integral induction hobs, providing a foundation for product quality, reliability, and regulatory compliance across global food service markets.

Key Topics

• Scope and Classification: The specification covers induction cooktops designed for commercial and institutional use, including various installation types such as tabletop, drop-in, floor standing, and wok units.
• Performance Requirements: Sets criteria for power output, energy efficiency (>85% at rated power), operational voltage tolerance, and minimum cookware detection to enhance safety and usability.
• Safety and Compliance: Addresses electrical safety, user protections such as dry pan shutoff at excessive temperatures, and compliance with ANSI/UL, ANSI Z97.1, IEC61000-4-2, FCC, and NSF/ANSI standards.
• Design and Construction: Specifies quality of materials, corrosion resistance for hardware, options for temperature control accuracy, power connections, and field-replaceable components (e.g., fan air filters).
• Testing and Verification: Outlines standardized test methods for temperature control, dry pan safety, load detection, power use, and efficiency, ensuring reliable and consistent product performance.
• Documentation and Marking: Requires labeling for product identification and inclusion of installation and operation manuals meeting ASTM F760 standards.
• Packaging and Quality Assurance: Mandates commercial-grade packaging and sampling for inspection per ANSI criteria, to ensure durability and traceability during shipment and delivery.
• Procurement Considerations: Provides guidance for specifying requirements in orders, including type, group, style, class, and supplemental options for federal or military procurement.

Applications

Induction cooktops conforming to ASTM F2834-10a(2023) are primarily used in:

• Commercial Kitchens: Restaurants, caterers, hotels, and institutional kitchens that require efficient and precise cooking or warming equipment, benefiting from the high-speed heating, safety, and energy savings of induction technology.
• Institutional Food Service: Hospitals, schools, military dining facilities, and other large-scale operations where consistent performance, safety, and hygiene are critical.
• Specialized Cooking Environments: Facilities needing drop-in or floor-standing induction units, including those with wok cooking requirements or multi-hob configurations for high-volume, versatile meal preparation.
• Regulated Procurement: Projects requiring compliance with federal, military, or international procurement standards, including specific packaging, marking, and certification practices.

Complying with ASTM F2834 helps organizations meet local and international food equipment regulations, streamline procurement, and ensure reliable operation in demanding environments.

Related Standards

Standards referenced in conjunction with ASTM F2834-10a(2023) include:

• NSF/ANSI 4: Commercial Cooking, Rethermalization, and Hot Food Holding Equipment
• ANSI/NFPA 70: National Electric Code
• ANSI/UL 197: Commercial Electric Cooking Appliances
• IEC 61000-4-2: Electromagnetic compatibility - Electrostatic discharge immunity test
• FCC Part 18.305 and 18.307: EMC and radiated/conducted emissions limits
• ASTM F1521: Test Methods for Performance of Range Tops
• ASTM D3951: Practice for Commercial Packaging
• ASTM F760: Specification for Food Service Equipment Manuals
• ANSI Z97.1: Safety Glazing Materials in Buildings

Meeting ASTM F2834-10a(2023) ensures compatibility with specific regulatory and performance benchmarks essential for the safe and efficient operation of commercial induction cooktops.

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: 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 [e-mail]. 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
...