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ASTM F1919-14(2019)

(Specification)

Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric

Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric

ABSTRACT
This specification covers griddles which utilize gas or electrical heat sources, or both, for cooking food in the commercial and institutional food service establishments. Griddles covered by this specification are classified by type, size, style, and electrical class. Type: type 1 - for counter top use; type 2 - stand mounted, including, stand with plain stand with casters, or stand with bolt-down legs; and type 3 - for flush installation. Styles: style 1 - gas-fired griddle; style 2 - electric griddle; and style 3 - combination gas-fired/electric griddle. Thermostat test shall be performed to meet the requirements prescribed.
SCOPE
1.1 This specification covers single-sided and double-sided griddles which utilize 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 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
30-Sep-2019
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 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 D3951-18 - Standard Practice for Commercial Packaging
Effective Date
01-May-2018
Refers
ASTM F1605-14(2019) - Standard Test Method for Performance of Double-Sided Griddles
Effective Date
01-May-2019
Referred By
ASTM F1275-14(2020) - Standard Test Method for Performance of Griddles
Effective Date
01-Oct-2019

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ASTM F1919-14(2019) - Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and ElectricASTM F1919-14(2019) - Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric
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ASTM F1919-14(2019) - Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric
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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: F1919 −14 (Reapproved 2019) An American National Standard
Standard Specification for
1
Griddles, Single-Sided and Double-Sided, Gas and Electric
This standard is issued under the fixed designation F1919; 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 ANSI Z223/NFPA 70 National Electrical Code
5
ANSI/UL 197 Commercial Electrical Cooking Appliances
1.1 This specification covers single-sided and double-sided
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
griddleswhichutilizegasorelectricalheatsources,orboth,for
6,7
Thread Form)
cooking food in the commercial and institutional food service
ANSI Z1.4 Sampling Procedures and Tables for Inspection
establishments.
6
by Attributes
1.2 The values stated in inch-pound units are to be regarded 6
ANSI Z21.41 Quick-Disconnect Devices for Use With
6
as the standard. The SI values given in parentheses are
ANSI Z21.69 Connectors for Moveable Gas Appliances
provided for information only. 6
ANSI Z83.11 Gas Food Service Equipment
4
1.3 This standard does not purport to address all of the ANSI/NFPA 54 National Fuel Gas Code
8
safety concerns, if any, associated with its use. It is the
2.3 Canadian Standard:
responsibility of the user of this standard to establish appro-
CAN/CSA-B339 Cylinders, Spheres, and Tubes for the
priate safety, health, and environmental practices and deter-
Transportation of Dangerous Goods
5
mine the applicability of regulatory limitations prior to use.
2.4 Military Standards:
1.4 This international standard was developed in accor-
MIL-STD-167/1 MechanicalVibration of Shipboard Equip-
dance with internationally recognized principles on standard-
ment (Type 1—Environmental and Type 2—Internally
ization established in the Decision on Principles for the
Excited)
Development of International Standards, Guides and Recom-
MIL-STD-461 RequirementsfortheControlofElectromag-
mendations issued by the World Trade Organization Technical
net Interference Characteristics of Subsystems and Equip-
Barriers to Trade (TBT) Committee.
ment
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
2. Referenced Documents
tems Section 300A Electric Power, Alternating Current
2
2.1 ASTM Standards:
3. Terminology
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
3.1 Definitions of Terms Specific to This Standard:
F1166 Practice for Human Engineering Design for Marine
3.1.1 active cooking area, n—the cooking areas, designed
Systems, Equipment, and Facilities
for cooking contact with food, excluding features like non-
F1275 Test Method for Performance of Griddles
heated drip edges, grease troughs, side splashes and back
F1605 Test Method for Performance of Double-Sided
splash.
Griddles
3.1.2 cooking device, n—equipment that transfers heat to
2.2 ANSI Standards:
food products.
NSF/ANSI 4 Commercial Cooking, Rethermalization and
3 3.1.3 countertopmounted,n—equipmentthatisinstalledon
Powered Hot Food Holding and Transport Equipment
top of a counter or table surfaces, designed for smaller
operations or those with limited floor space.
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 National Fire Protection Association (NFPA), 1 Batterymarch
Current edition approved Oct. 1, 2019. Published November 2019. Originally Park, Quincy, MA 02169-7471, http://www.nfpa.org.
5
approved in 1998. Last previous edition approved in 2014 as F1919 – 14. DOI: Available from Underwriters Laboratories (UL), 333 Pfingsten Rd.,
10.1520/F1919-14R19. Northbrook, IL 60062-2096, http://www.ul.com.
2 6
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM 4th Floor, New York, NY 10036, http://www.ansi.org.
7
Standards volume information, refer to the standard’s Document Summary page on Available from the Standardization Documents Order Desk, DOCUMENTS,
the ASTM website. 700 Robbins Ave., Building No. 4 – Section D, Philadelphia, PA 19222–5094.
3 8
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann Available from Canadian Standards Association (CSA), 5060 Spectrum Way,
Arbor, MI 48113-0140, http://www.nsf.org. Mississauga, ON L4W 5N6, Canada, http://w
...

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5.1 The maximum energy input rate test is used to confirm that the steam cooker is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.  
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SCOPE
1.1 These test methods evaluate the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption.  
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5.1 The energy input rate test is used to confirm that the conveyor toaster is operating properly prior to further testing.  
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SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of conveyor toasters including radiant and contact toasters. The food service operator can use this evaluation to select a conveyor toaster and understand its energy consumption.  
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1.3.1 Energy input rate and preheat temperature profile (10.2),  
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SIGNIFICANCE AND USE
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SCOPE
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1.3.7 Steam performance (10.8), and  
1.3.8 Baking energy efficiency and production capacity (10.9).  
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SCOPE
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SCOPE
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SCOPE
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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.  
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ASTM F1217-17(2023)(Specification)
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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.  
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ASTM F1963-05(2023)(Specification)
Standard Specification for Deep-Fat Fryers, Gas or Electric, Open

ABSTRACT
This specification covers the design and construction of commercial deep fat fryers which use electricity or gas as the heat source. These units are also known as fryers and are for use in commercial and institutional food service establishments. These open deep fat fryers are classified by type, size, grade, and class. Different types are classified according to where each type could be used: Type 1 for counter top use, Type 2 drop-in use, Type 3, floor-mounted, portable-castered use, and Type 4 is for floor-mounted, stationary-leg use. The classification of sizes (A-F) depends on the cooking capacity of fryers. These fryers can also be classified into four grades according to the type of material the cooking vessel and exterior are made: Grade 1 which has a stainless-steel cooking vessel and stainless steel exterior, Grade 2 which has a stainless-steel cooking vessel and coated carbon steel exterior, Grade 3 which has a carbon-steel cooking vessel and coated carbon steel exterior, and Grade 4 which has a carbon-steel cooking vessel and stainless steel exterior. In terms of style, four styles are available for these fryers: Style A which can be used for fixed electric heating, Style B for swing-up electric heating, Style C for induction heating, and Style D for gas firing. In terms of class, there are two kinds: Class 1 are fryers without automatic basket lift mechanism while Class 2 are fryers with automatic basket lift mechanism. Each fryer shall be subjected to a performance test.
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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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