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ASTM F2834-10

(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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

Status
Historical
Publication Date
30-Apr-2010
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

Replaced By
ASTM F2834-10a - Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing
Effective Date
01-Sep-2010

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ASTM F2834-10 - Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor StandingASTM F2834-10 - Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing
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ASTM F2834-10 - Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing
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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
An American National Standard
Designation: F2834 – 10
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 ANSI B1.1 Unified Inch Screw Threads (UN and UNR
Thread Form)
1.1 This specification covers cooktops which utilize induc-
ANSI Z1.4 Sampling Procedures and Tables for Inspection
tion as a means for cooking and warming food in commercial
and Attributes
and institutional food service establishments. Included are
ANSI Z83.11 Gas Food Service Equipment
tabletop units, drop-in units and floor standing equipment with
ANSI Z97.1 Safety Glazing Materials Used in Buildings -
integral induction hobs.
Safety Performance Specifications and Methods of Test
1.2 The values stated in inch-pound units are to be regarded
2.3 Other Standards:
as the standard. The SI values given in parentheses are
IEC61000-4-2 Electromagnetic Compatibility (EMC)—
provided for information only.
Part 4-2: Testing and Measurement Techniques—
1.3 This standard does not purport to address all of the
Electrostatic Discharge Immunity Test
safety concerns, if any, associated with its use. It is the
FCC Part 18.305 and 18.307 Field Strength Limit and EMC
responsibility of the user of this standard to establish appro-
Conduction Limit
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use.
3. Terminology
2. Referenced Documents 3.1 Definitions of Terms Specific to This Standard:
3.1.1 countertop unit—an induction unit intended to be
2.1 ASTM Standards:
operated on a counter or table.
D3951 Practice for Commercial Packaging
3.1.2 drop-in unit—an induction unit intended to be in-
F1166 Practice for Human Engineering Design for Marine
stalled in a counter top or application specific cut-out.
Systems, Equipment, and Facilities
3.1.3 floor standing unit—an induction unit intended to be
F760 Specification for Food Service Equipment Manuals
operated standing on the floor.
F1521 Test Methods for Performance of Range Tops
3.1.4 hob—an individual heating or cooking zone, typically
2.2 ANSI Standards:
associated with an individual induction coil.
NSF/ANSI 4 Commercial Cooking, Rethermalization, and
3.1.5 hybrid unit—an induction cooktop combined with
Powered Hot Food Holding and Transport Equipment
4 another heating method.
ANSI/NFPA 70 National Electric Code
3.1.6 induction cooktop—acommercialorinstitutionalfood
ANSI/UL 197 Standard for Commercial Electric Cooking
5 cooking or warming device using magnetic induction as the
Appliances
heating energy source. in the context of this specification, this
includes countertop, counter drop-in, and floor standing units.
This specification is under the jurisdiction of ASTM Committee F26 on Food
3.1.7 wok unit—an induction cooking unit with a round
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
bowl heating surface for heating woks.
Cooking and Warming Equipment.
Current edition approved May 1, 2010. Published June 2010. DOI: 10.1520/
F2834-10.
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. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann 4th Floor, New York, NY 10036.
Arbor, MI 48113-0140. AvailablefromStandardizationDocumentsOrderDesk,Bldg.4SectionD,700
Available from National Fire Protection Association (NFPA), 1 Batterymarch RobbinsAve., Philadelphia, PA19111-5094,Attn: NPODS ORAcquisition Stream-
Park, Quincy, MA 02269-9101. lining and Standardization Information System (ASSIST) which is the official
Available from Global Engineering Documents, 15 Inverness Wayeast, Engle- source of all documents listed in the DoD Index of Specifications and Standards.
wood, Co 80112-5704. The ASSIST can be located at http://dsp.dla.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F2834 – 10
4. Classification 6.3 Threaded Parts—All threaded parts shall conform to
ANSI B1.1.
4.1 Type:
4.1.1 Type I—Table or Counter top units
7. Design and Construction
4.1.2 Type II—Drop-in units
4.1.3 Type III—Table or counter top wok unit 7.1 Induction cooktops may optionally include temperature
4.1.4 Type IV—Drop-in wok unit control. If included, the temperature control shall have an
4.2 Group: accuracy of 610°F, measured at the bottom of the cooking/
4.2.1 Group A—Induction only warming vessel. (See Section 10.)
4.2.2 Group B—Hybrid 7.2 Induction cooktops shall include a line current limiting
4.3 Style: capability.
4.3.1 Single hob 7.3 Countertopinductioncooktopsshallbefixedorportable
4.3.2 Multihob and provided with standard power plugs or hard wired as
4.4 Class: appropriate to the application.
4.4.1 Class 1—120 volts, 60 hertz, 1 phase 7.4 Drop-in induction cooktops may optionally be supplied
4.4.2 Class 2—208 volts, 60 hertz, 1 phase without a plug, with power wiring appropriate for direct power
4.4.3 Class 3—208 volts, 60 hertz, 3 phase
connection.
4.4.4 Class 4—240 volts, 60 hertz, 1 phase 7.5 When specified, an induction cooktop shall include a
4.4.5 Class 5—208–240 volts, 50/60 hertz, 1 phase
replaceable fan air filter.
4.4.6 Class 6—480 volts, 60 hertz, 3 phase 7.6 When specified, an induction cooktop shall include a
4.4.7 Class 7—230 volts, 50 hertz, 1 phase
cleanable fan air filter.
4.4.8 Class 8—240 volts, 50 hertz, 1 phase 7.7 When specified, an induction cooktop shall have a
4.4.9 Class 9—400 volts, 50 hertz, 3 phase power save/sleep mode.
4.4.10 Class 10—415 volts, 50 hertz, 3 phase 7.8 Safety Features:
4.4.11 Class 11—380 volts, 50 hertz, 3 phase 7.8.1 Induction cooktops shall include a “dry pan” feature,
causing the unit to be shut off if an excessive unit top surface
5. Ordering Information
temperature of 316°C (600°F) is reached. (See Section 10.)
5.1 Orders for Induction Cooktops under this specification
7.8.2 Induction cooktops shall include a minimum load
shall specify:
determination capability to ensure that only intended objects/
5.1.1 ASTM specification number and date of issue,
cookware will be heated. (See Section 10.)
5.1.2 Quantity to be furnished,
7.8.3 Induction cooktops shall include internal safety mea-
5.1.3 Type,
sures to ensure unintended on-states may not occur.
5.1.4 Group,
7.8.4 Multi-hob induction coooktops shall include a clear
5.1.5 Style, and
(graphical) depiction of the association of controls with hobs.
5.1.6 Class.
7.8.5 InductioncooktopsshallbeANSI Z97.1compliantfor
5.2 Thefollowingoptionsshouldbereviewedandifanyare
any glass panels other than the cooking surface (such as user
desired they should be included in the order:
interface panels).
5.2.1 When Federal/Military procurement(s) is involved,
7.8.6 Induction cooktops shall be ANSI/UL 197 compliant.
refer to the supplement pages.
5.2.2 Electrical power connection if applicable—power
8. Physical Properties
cord with plug or conduit connection and size.
8.1 When specified, the user interface/controls shall resist
5.2.3 When other than manufacturer’s standard, commer-
the intrusion of water.
cial, domestic packaging is required, specify packaging re-
8.2 Induction cooktops shall be NSF/ANSI 4 compliant.
quirements.
9. Performance Requirements
6. Materials and Manufacture
6.1 General: 9.1 Induction cooktops shall be able to operate at their rated
6.1.1 Induction cooktops shall conform to the applicable power:
documents listed in 2.2. 9.1.1 Using a pan specified by the manufacturer, an induc-
6.1.2 Materialsusedshallbefreefromdefects,whichwould tion cooktop shall be able to operate at its rated power 610 %.
affect the performance or maintainability of individual compo- (See Section
...

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SCOPE
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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.  
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Standard Specification for Cooker, Steam

ABSTRACT
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.

  • Technical specification
    6 pages
    English language
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ASTM
ASTM F2834-10a(2023)(Specification)
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.

  • Technical specification
    4 pages
    English language
    sale 15% off