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ASTM F2521-09

(Specification)

Standard Specification for Heavy-Duty Ranges, Gas and Electric

Standard Specification for Heavy-Duty Ranges, Gas and Electric

ABSTRACT
This specification covers heavy-duty ranges that use gas or electrical heat sources, or both, for cooking food in the commercial and institutional food service establishments. Types: type I-electric range top with electric oven; type I-electric range top with gas-fired oven; type I-electric range top with storage base; type II-gas-fired range top with gas-fired oven; type II-gas-fired range top with electric oven; and type II-gas-fired range top with storage base. Electric ovens: electric standard oven and electric convection oven. Power: natural gas, propane, manufactured gas, and other gases. All ranges shall be provided with means to regulate the oven interior temperature and cook top burner heat. Oven thermostat test shall be performed to meet the requirements prescribed.
SCOPE
1.1 This specification covers heavy-duty ranges that use gas or electrical heat sources, or both, for cooking 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 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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

Status
Historical
Publication Date
30-Sep-2009
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

Replaces
ASTM F2521-05 - Standard Specification for Heavy-Duty Ranges, Gas and Electric
Effective Date
01-Oct-2009

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REDLINE ASTM F2521-09 - Standard Specification for Heavy-Duty Ranges, Gas and ElectricREDLINE ASTM F2521-09 - Standard Specification for Heavy-Duty Ranges, Gas and Electric
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Standards Content (Sample)

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
Designation:F2521 −09 AnAmerican National Standard
Standard Specification for
1
Heavy-Duty Ranges, Gas and Electric
This standard is issued under the fixed designation F2521; 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 Z21.45 Flexible Connector of Other Than All-Metal
Construction for Gas Appliances
1.1 This specification covers heavy-duty ranges that use gas
ANSI Z83.11/CGA-1.8 Gas Food Service Equipment
or electrical heat sources, or both, for cooking food in the
4
2.3 NSF Standard:
commercial and institutional food service establishments.
NSF/ANSI 4 Commercial Cooking, Rethermalization and
1.2 The values stated in inch-pound units are to be regarded
Powered Hot Food Holding and Transport Equipment
as standard. The values given in parentheses are mathematical
5
2.4 NFPA Standard:
conversions to SI units that are provided for information only
NFPA 70/ANSI Z223 National Electrical Code
and are not considered standard.
NFPA 54/ANSI Z223 National Fuel Gas Code
6
1.3 This standard may involve hazardous materials,
2.5 UL Standard:
operations, and equipment. This standard does not purport to
UL/ANSI 197 Commercial Electrical Cooking Appliances
7
address all of the safety concerns, if any, associated with its
2.6 Military Standards:
use. It is the responsibility of the user of this standard to
MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
establish appropriate safety and health practices and deter-
ment (Type 1—Environmental and Type 2—Internally
mine the applicability of regulatory limitations prior to use.
Excited)
MIL-STD-461 Requirements for the Control of Electromag-
2. Referenced Documents
netic Characteristics of Subsystems and Equipment
2
2.1 ASTM Standards: MIL-STD-1399/300 Interface Standard for Shipboard Sys-
tems Section 300A Electric Power, Alternating Current
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
3. Terminology
F1166 Practice for Human Engineering Design for Marine
Systems, Equipment, and Facilities
3.1 Definitions of Terms Specific to This Standard:
F1275 Test Method for Performance of Griddles 3.1.1 broiler, n—open cast iron or steel grate on which food
F1496 Test Method for Performance of Convection Ovens
is laid, allowing highly directional intense heat under the grate
F1521 Test Methods for Performance of Range Tops to cook the food. Another type is an overfired heat source,
3
using highly directional intense heat over the food.
2.2 ANSI Standards:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR 3.1.2 convection oven, n—as used in this specification,a
Thread Form) device that combines the function of circulating hot convection
ANSI Z1.4 Sampling Procedures and Tables for Inspection air in an enclosed cavity by means of a fan or blower, which is
by Attributes operated by an electric motor, for the purpose of baking or
ANSI Z21.41/CSA 6.9 Quick-Disconnect Devices for Use roasting food.
With Gas Fuel Appliances
3.1.3 cook-top electric element, n—open coil electrical ele-
ments supported to withstand the weight of filled cooking
utensils in direct contact with the burners.
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
4
Cooking and Warming Equipment. Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Current edition approved Oct. 1, 2009. Published October 2009. Originally Arbor, MI 48113-0140.
5
approved in 2005. Last previous edition approved in 2005 as F2521 – 05. DOI: Available from National Fire Protection Association (NFPA), 1 Batterymarch
10.1520/F2521-09. Park, Quincy, MA 02269-9101.
2 6
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from Underwriters Laboratories (UL), Corporate Progress, 333
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Pfingsten Rd., Northbrook, IL 60062.
7
Standards volume information, refer to the standard’s Document Summary page on Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
the ASTM website. Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or from Acquisition
3
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Streamlining and Standardization Information System (ASSIST) located at http://
4th Floor, New York, NY 10036. dsp.dla.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2521−09
3.1.4 French top, n—sh
...

This document is not anASTM standard and is intended only to provide the user of anASTM 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.
An American National Standard
Designation:F2521–05 Designation: F2521 – 09
Standard Specification for
1
Heavy-Duty Ranges, Gas and Electric
This standard is issued under the fixed designation F2521; 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 heavy-duty ranges that use gas or electrical heat sources, or both, for cooking food in the
commercial and institutional food service establishments.
1.2The values stated in inch units are to be regarded as the standard. The SI values given in parentheses are provided for
information only.
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 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 and health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents
2
2.1 ASTM Standards:
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F1275 Test Method for Performance of Griddles
F1496 Test Method for Performance of Convection Ovens
F1521 Test Methods for Performance of Range Tops
3
2.2 ANSI Standards:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes
ANSI Z21.41/CSA 6.9 Quick-Disconnect Devices for Use With Gas Fuel Appliances
ANSI Z21.45 Flexible Connector of Other Than All-Metal Construction for Gas Appliances
ANSI Z83.11/CGA-1.8 Gas Food Service Equipment
4
2.3 NSF Standard:
NSF/ANSI 4 Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment
5
2.4 NFPA Standard:
NFPA 70/ANSI Z223 National Electrical Code
NFPA 54/ANSI Z223 National Fuel Gas Code
6
2.5 UL Standard:
UL/ANSI 197 Commercial Electrical Cooking Appliances
7
2.6 Military Standards:
MIL-STD-167/1 Mechanical Vibration of Shipboard Equipment (Type 1—Environmental and Type 2—Internally Excited)
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 Sept. 1, 2005. Published September 2005. DOI: 10.1520/F2521-05.
Current edition approved Oct. 1, 2009. Published October 2009. Originally approved in 2005. Last previous edition approved in 2005 as F2521 – 05. DOI:
10.1520/F2521-09.
2
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM 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
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
4
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.
5
Available from National Fire Protection Association (NFPA), 1 Batterymarch Park, Quincy, MA 02269-9101.
6
Available from Underwriters Laboratories (UL), Corporate Progress, 333 Pfingsten Rd., Northbrook, IL 60062.
7
Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Section D, 700 RobbinsAve., Philadelphia, PA19111-5098, or fromAcquisition Streamlining
and Standardization Information System (ASSIST) located at http://dsp.dla.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
F2521 – 09
MIL-STD-461 Requirements for the Control of Electromagnetic Characteristics of Subsystems and Equipment
MIL-STD-1399/300 Interface Standard for Shipboard Systems Section 300A Electric Power, Alternating Current
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 broiler, n—open cast iron or steel grate on which food is laid, allowing highly directional intense heat under the grate to
cook the food. Another type is a
...

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SIGNIFICANCE AND USE
5.1 The energy input rate and thermostat calibration tests are used to confirm that the rack oven is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rack oven can be ready for operation.  
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SCOPE
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1.3.1 Energy input rate (10.2),  
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1.3.3 Preheat energy and time (10.4),  
1.3.4 Idle energy rate (10.5),  
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1.3.7 Steam performance (10.8), and  
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1.4 The values stated in inch-pound units are to be regarded as standard.  
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SIGNIFICANCE AND USE
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SCOPE
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1.2.2 Preheat energy consumption and duration (see 10.3).  
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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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ABSTRACT
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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