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ASTM F1495-14

(Specification)

Standard Specification for Combination Oven Electric or Gas Fired

Standard Specification for Combination Oven Electric or Gas Fired

ABSTRACT
This specification covers the material, design, and performance requirements pertinent to the manufacture of commercial forced-air gas-fired (Style 1) and electric (Style 2) combination ovens capable of baking, roasting, rethermalizing, and atmospheric pressure steaming, including low-temperature and bio-steaming. The combination ovens, which may be furnished half-size (Class A) or full-size (Class B), are commonly available in the following types: Type 1—table or countertop units; Type 2—stand mounted units; and Type 3—floor units / roll-in units.
SCOPE
0

General Information

Status
Historical
Publication Date
31-Dec-2013
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 F1495-05 - Standard Specification for Combination Oven Electric or Gas Fired
Effective Date
01-Jan-2014
Referred By
ASTM F2861-20 - Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
Effective Date
01-Jan-2014

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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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:F1495 −14 AnAmerican National Standard
Standard Specification for
1
Combination Oven Electric or Gas Fired
This standard is issued under the fixed designation F1495; 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.
4
1. Scope 2.3 Military Standards:
MIL-STD-167/1 Shipboard Equipment (Type
1.1 This specification covers commercial combination, at-
I-Environmental and Type II-Internally Excited)
mospheric pressure steaming, which includes low or high
MIL-STD-461 Electromagnetic Emission and Susceptibility
temperature steaming, baking, roasting, and rethermalizing
Requirements for the Control of Electromagnetic Interfer-
forced-air electric and gas-fired ovens.
ence
1.2 The values stated in inch-pound units are to be regarded
MIL-STD-1399/300 Shipboard Systems Section 300AElec-
as the standard. The values given in parentheses are provided
tric Power, Alternating Current
for information only.
1.3 The following safety hazards caveat pertains only to the
3. Terminology
test methods portion, Section 8, of this specification:This
3.1 Definitions of Terms Specific to This Standard:
specification does not purport to address all of the safety
3.1.1 combination oven, n—as used in this specification, a
concerns, if any, associated with its use. It is the responsibility
device that combines the function of hot convection air or
of the user of this standard to establish appropriate safety and
steam, or the combination of both, to perform steaming, which
health practices and determine the applicability of regulatory
includes low or high temperature steaming, baking, roasting,
limitations prior to use.
rethermalizing, and proofing of various food products. In
general,thetermcombinationovenisusedtodescribethistype
2. Referenced Documents
of equipment which is self-contained.
2
2.1 ASTM Standards:
3.1.2 oven cavity, n—portion or area of the combination
D3951 Practice for Commercial Packaging
oven in which food products are heated or cooked.
F760 Specification for Food Service Equipment Manuals
3.1.3 pans, n—containers used to hold the food product in
F1166 Practice for Human Engineering Design for Marine
Systems, Equipment, and Facilities the oven cavity: a full-size bake or sheet pan is nominally 18
by 26 by 1 in. (457 by 660 by 25 mm), a half-size bake or sheet
F1217 Specification for Cooker, Steam
F2861 Test Method for Enhanced Performance of Combina- pan is nominally 18 by 13 by 1 in. (457 by 330 by 25 mm), a
full-size steam pan is nominally 12 by 20 by 2.5 in. (305 by
tion Oven in Various Modes
3
508 by 64 mm), and a two-thirds size steam pan is nominally
2.2 ANSI Standards:
13.875 by 12.750 by 2.5 in. (352 by 323 by 64 mm).
ANSI/ULNo. 197 Commercial Electric CookingAppliances
ANSI Z83.11 Gas Food Service Equipment
3.1.4 steam generation, n—as used in this specification, can
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
be produced through three distinct methods which all conform
Thread Form)
to Grade A classification in Specification F1217, 0 to 2.9 psig
NSF/ANSI 4 Commercial Cooking, Rethermalization and
maximum compartment pressure.
Hot Food Holding and Transport Equipment
3.1.4.1 Method 1—Injection refers to direct placement of
water onto a hot surface in the cavity for moisture production.
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
3.1.4.2 Method 2—Boiler or steam generator refers to a
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
compartment outside the oven cavity through which water is
Cooking and Warming Equipment.
heated for moisture production.
Current edition approved Jan. 1, 2014. Published February 2014. Originally
approved in 1993. Last previous edition approved in 2005 as F1495 – 05. DOI:
10.1520/F1495-14.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
4
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
Standards volume information, refer to the standard’s Document Summary page on Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or Acquisition
the ASTM website. Streamlining and Standardization Information System (ASSIST), which is the
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., official source of all documents listed in the DoD Index of Specifications and
4th Floor, New York, NY 10036. Standards. 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
1

----------
...

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: F1495 − 05 F1495 − 14 An American National Standard
Standard Specification for
1
Combination Oven Electric or Gas Fired
This standard is issued under the fixed designation F1495; 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 combination, atmospheric pressure steaming, which includes low-temperature and
bio-steaming, low or high temperature steaming, baking, roasting, and rethermalizing forced-air electric and gas-fired ovens.
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are provided for
information only.
1.3 The following safety hazards caveat pertains only to the test methods portion, Section 8, of this specification:This
specification 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
F1217 Specification for Cooker, Steam
F1639F2861 Test Method for Enhanced Performance of Combination OvensOven in Various Modes (Withdrawn 2012)
3
2.2 ANSI Standards:
ANSI/UL No. 197 Commercial Electric Cooking Appliances
ANSI Z83.11 Gas Food Service Equipment
ANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
NSF/ANSI 4 Commercial Cooking, Rethermalization and Hot Food Holding and Transport Equipment
4
2.3 Military Standards:
MIL-STD-167/1 Shipboard Equipment (Type I-Environmental and Type II-Internally Excited)
MIL-STD-461 Electromagnetic Emission and Susceptibility Requirements for the Control of Electromagnetic Interference
MIL-STD-1399/300 Shipboard Systems Section 300A Electric Power, Alternating Current
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 combination oven, n—as used in this specification, a device that combines the function of hot convection air or
saturated/super-heated steam, or the combination of both, to perform steaming, which includes low-temperature and bio-steaming,
low or high temperature steaming, baking, roasting, rethermalizing, and proofing of various food products. In general, the term
combination oven is used to describe this type of equipment which is self-contained.
3.1.2 oven cavity, n—portion or area of the combination oven in which food products are heated or cooked.
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, 2005Jan. 1, 2014. Published September 2005February 2014. Originally approved in 1993. Last previous edition approved in 19992005
as F1495 – 99.F1495 – 05. DOI: 10.1520/F1495-05.10.1520/F1495-14.
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
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
4
Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or Acquisition Streamlining and
Standardization Information System (ASSIST), which is the official source of all documents listed in the DoD Index of Specifications and Standards. 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
1

---------------------- Page: 1 ----------------------
F1495 − 14
3.1.3 pans, n—containers used to hold the food product in the oven cavity: a full-size bake or sheet pan is nominally 18 by 26
by 1 in. (457 by 660 by 25 mm), a half-size bake or sheet pan is nominally 18 by 13 by 1 in. (305(457 by 508330 by 25 mm),
and a full-size steam pan is nominally 12 by 20 by 2.5 in. (305 by 508 by 64 mm), and a two-thirds size steam pan is
...

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SCOPE
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SCOPE
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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.

  • Technical specification
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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
    9 pages
    English language
    sale 15% off
  • Standard
    9 pages
    English language
    sale 15% off