ASTM F2092-14(2022)

Standard Specification for Convection Oven Gas or Electric

ABSTRACT
This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. Convection ovens covered by this specification are classified by type, grade, class, size, style and capacity: Type I, Type II, and Type III; Grade A and Grade B; Class 1, Class 2, Class 3, Class 4, Class 5, Class 6, Class 7, Class 8, Class 9, Class 10, and Class 11; Size a and Size b; and Style i and Style ii. Performance testing and thermostat test shall be performed to conform with the specified requirements.
SCOPE
1.1 This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. The units may have water and drain connections for adding moisture but do not have a dedicated steam only mode.  
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, 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: Historical
• Publication Date: 31-May-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

• Replaced By: ASTM F2092-24 - Standard Specification for Convection Oven Gas or Electric
• Effective Date: 01-Feb-2024
• Refers: ASTM D3951-18(2023) - Standard Practice for Commercial Packaging
• Effective Date: 01-Oct-2023
• Refers: ASTM F1496-13(2019) - Standard Test Method for Performance of Convection Ovens
• Effective Date: 01-May-2019
• 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 F1496-13 - Standard Test Method for Performance of Convection Ovens
• Effective Date: 01-Jun-2013
• Refers: ASTM F1496-12 - Standard Test Method for Performance of Convection Ovens
• 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 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 F1496-99(2005)e1 - Standard Test Method for Performance of Convection Ovens
• Effective Date: 01-Oct-2005
• Refers: ASTM F1496-99(2005) - Standard Test Method for Performance of Convection Ovens
• Effective Date: 01-Oct-2005

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: F2092 −14 (Reapproved 2022) An American National Standard
Standard Specification for
Convection Oven Gas or Electric
This standard is issued under the fixed designation F2092; 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:
ANSI/NSF 2 Food Equipment
1.1 Thisspecificationcoversforcedairconvectionovensfor
ANSI/NSF 4 Commercial Cooking, Rethermalization and
baking, roasting or rethermalizing which utilize gas or electri-
Powered Hot Food Holding and Transport Equipment
cal heat sources, or both for cooking food in the commercial
ANSI Z223/NFPA 70 National Electrical Code
and institutional food service establishments. The units may
ANSI/UL 197 Commercial Electrical Cooking Appliances
have water and drain connections for adding moisture but do
ANSIB1.1 Unifiedin.ScrewThreads(UNandUNRThread
not have a dedicated steam only mode.
Form)
1.2 The values stated in inch-pound units are to be regarded
ANSI Z21.41 Quick-Disconnect Devices for Use With
as standard. The values given in parentheses are mathematical ANSI Z21.45 Flexible Connectors of Other Than All-Metal
conversions to SI units that are provided for information only
Construction for Gas Appliances
and are not considered standard. ANSI Z83.11 Gas Food Service Equipment
ANSI Z1.4 Sampling Procedures and Tables for Inspection
1.3 This standard may involve hazardous materials,
and Attributes
operations, and equipment. This standard does not purport to
ANSI/NFPA 54 National Fuel Gas Code
address all of the safety concerns, if any, associated with its
use. It is the responsibility of the user of this standard to 2.3 Military Standards:
establish appropriate safety, health, and environmental prac- MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
tices and determine the applicability of regulatory limitations ment (Type 1—Environmental and Type 2—Internally
prior to use. Excited)
MIL-STD-461 Requirements For the Control Of Electro-
1.4 This international standard was developed in accor-
magnetic Interference Characteristics of Subsystems and
dance with internationally recognized principles on standard-
Equipment
ization established in the Decision on Principles for the
MIL-STD-1399/300 Interface Standard For Shipboard Sys-
Development of International Standards, Guides and Recom-
tems Section 300A Electric Power, Alternating Current
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
3. Terminology
2. Referenced Documents
3.1 Definitions of Terms Specific to This Standard:
3.1.1 capacity—the capacity of a convection oven is deter-
2.1 ASTM Standards:
mined by the number of bake or sheet pans that it is designed
D3951 Practice for Commercial Packaging
to hold during cooking. For capacity classification, the mini-
F760 Specification for Food Service Equipment Manuals
mum vertical clearance between each row of pans shall be 1 in.
F1166 Practice for Human Engineering Design for Marine
(25 mm).
Systems, Equipment, and Facilities
F1496 Test Method for Performance of Convection Ovens 3.1.2 convection oven—as used in this specification—a
device that, with a heat source combines the function of
circulating hot convection air in an enclosed cavity by means
of an electric motor-operated fan or blower, for the purpose of
This specification is under the jurisdiction of ASTM Committee F26 on Food
baking, roasting or rethermalizing of food.
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
Cooking and Warming Equipment.
CurrenteditionapprovedJune1,2022.PublishedJuly2022.Originallyapproved
in 2001. Last previous edition approved in 2014 as F2092 – 14. DOI: 10.1520/
F2092-14R22. Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036, http://www.ansi.org.
contact ASTM Customer Service at [e-mail]. 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, http://
the ASTM website. dodssp.daps.dla.mil/.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2092 − 14 (2022)
3.1.3 moisture addition feature—a convection oven that 4.1.6.3 Group c—Minimum5fullsizebakesheets(forType
mayhavewateranddrainconnectionsandiscapableofadding I, Grade A and B, Size ii),
moisture but does not have a dedicated steam only mode.
4.1.6.4 Group d—Minimum 10 full size bake sheets (for
Type II, Grade A and B, Size ii), and
3.1.4 oven cavity—space within the convection oven in
4.1.6.5 Group e—Minimum 16 full size bake sheets (for
which food products are heated or cooked.
Type III, Grade A, Size ii).
3.1.5 pans—containers used to hold the food product in the
4.1.7 Mode:
oven cavity.
4.1.7.1 Mode 1—With moisture addition.
3.1.5.1 full size—bakeorsheetpanisnominally18by26by
4.1.7.2 Mode 2—Without moisture addition.
1 in. (457 by 660 by 25 mm).
3.1.5.2 half size—bake or sheet pan is nominally 18 by 13
5. Ordering Information
by 1 in. (457 by 330 by 25 mm).
5.1 An order for a convection oven(s) under this specifica-
tion shall specify:
4. Classification
5.1.1 ASTM specification number and date of issue.
4.1 Convection ovens covered by this specification are
5.1.2 Quantity to be furnished.
classified by type, style, size, class, grade, group, and mode. 5.1.3 Type.
The capacity of the convection oven is determined by the
5.1.4 Style—If Style 2, specify gas type (see 5.2.2).
number of pans to be used for the heavy-load cooking-energy
5.1.5 Size.
efficiency test. Place the top oven rack so that it is a minimum
5.1.6 Class.
of2.75in.(70mm)fromthetopofthecavity.Placethebottom
5.1.7 Grade.
oven rack so that it is a minimum of 1-in. (25 mm) from the
5.1.8 Group.
bottom of the cavity. Place the remaining oven racks in the
5.1.9 Mode.
oven such that adjacent racks are no closer than 2.75 in. (70
5.2 Thefollowingoptionsshouldbereviewedandifanyare
mm) from each other. Racks should be spaced as evenly as
desired they should be included in the order:
possiblethroughoutthecavity.Countthenumberofracks.This
5.2.1 When Federal/Military procurement(s) is involved,
is the maximum pan load for the heavy-load cooking tests.
refer to the supplement pages.
4.1.1 Type:
5.2.2 Type of gas, if applicable: natural, propane or other
4.1.1.1 Type I—Table or Counter top units.
(specify heating value in BTU/ft specific density and constitu-
4.1.1.2 Type II—Table or Counter top units stacked 2 high.
ents).
4.1.1.3 Type III—Floor Installed or Roll-In units.
5.2.3 Electrical power connection if applicable - power cord
4.1.2 Style:
with plug or conduit connection and size.
4.1.2.1 Style 1—Electric Heated Convection Oven.
5.2.4 Fan Speed—single speed or multiple speeds.
4.1.2.2 Style 2—Gas Fired Convection Oven.
5.2.5 A cool down switch to manually override the fan
4.1.3 Size:
shut-off referenced in 7.5.6.
4.1.3.1 Size i—Half Size.
5.2.6 Type of Controls—Electro-mechanical, solid state or
4.1.3.2 Size ii—Full Size.
programmable/computer controlled.
4.1.4 Class:
5.2.7 Interior Finish—porcelain enamel or stainless steel.
4.1.4.1 Class a—208 volts, 60 hertz, 1 phase.
5.2.8 When specified, with a quick-disconnect gas supply,
4.1.4.2 Class b—208 volts, 60 hertz, 3 phase.
an approved quick disconnect (socket and plug) conforming to
4.1.4.3 Class c—240 volts, 60 hertz, 1 phase.
ANSI Z21.41, and a flexible metal connector conforming to
4.1.4.4 Class d—240 volts, 60 hertz, 3 phase.
ANSI Z21.45 and consisting of a male pipe thread fitting on
4.1.4.5 Class e—480 volts, 60 hertz, 3 phase.
one end and a union with female thread on the opposite end
4.1.4.6 Class f—120 volts, 60 hertz, 1 phase.
shall be provided with the convection oven.
4.1.4.7 Class g—220 volts, 60 hertz, 3 phase.
5.2.9 When other than manufacturer’s standard,
4.1.4.8 Class h—230 volts, 50 hertz, 1 phase.
commercial, domestic packaging is required, specify packag-
4.1.4.9 Class i—230 volts, 50 hertz, 3 phase.
ing requirements (13.1).
4.1.4.10 Class j—400 volts, 50 hertz, 3 phase.
5.2.10 When specified:
4.1.4.11 Class k—440 volts, 60 hertz, 3 phase (shipboard
5.2.10.1 A certification to ensure that samples representing
use).
eachlothavebeeneithertestedorinspectedasdirectedandthe
4.1.5 Grade:
requirements have been met.
4.1.5.1 Grade A—Standard Depth.
5.2.10.2 A copy of the certification or test results, or both,
4.1.5.2 Grade B—Extended Depth. shall be furnished to the purchaser.
4.1.6 Group: 5.2.11 When specified, additional accessories such as wire
4.1.6.1 Group a—Minimum 3 half size bake sheets (for shelves, casters, oven stand, legs, wash-down hose assembly,
and faucets shall be provided.
Type I, Grade A, Size i),
5.2.12 When specified, controls shall be waterproof.
4.1.6.2 Group b—Minimum 6 half size bake sheets (for
Type II, Grade A, Size i), 5.2.13 When a drain is required for Mode 1 (4.1.7.1).
F2092 − 14 (2022)
6. Materials and Manufacture blower circuit when the door is opened in any operating mode
(see 5.2.5 for exception).
6.1 General:
7.6 Heating Elements:
6.1.1 Convection ovens shall conform to the applicable
7.6.1 The electric convection ovens shall have heating
documents listed in section 2.2.
elements arranged so that they will not intrude in the space
6.1.2 Materialsusedshallbefreefromdefects,whichwould
intended for baking pans.
affect the performance or maintainability of individual
7.6.2 Heating elements shall be readily accessible for repair
components, or of the overall assembly.
or replacement.
6.1.3 Materials not specified herein shall be of the same
7.6.3 The terminals of the heating elements shall project a
quality used for the intended purpose in commercial practice.
sufficient distance to permit easy access to the connections.
6.1.4 Use of used or rebuilt products is not allowed under
7.6.4 All internal wiring shall be free of stress or tension
this specification.
and, where required, shall be coated with high-heat resistant
6.2 Hardware and Fittings—Unless otherwise specified, all
insulation to resist water and grease.
hardware and fittings shall be corrosion-resistant or suitably
7.7 Fuel System for Gas Convection Ovens—The gas con-
processed to resist corrosion in accordance with the manufac-
vection ovens shall be designed to operate on natural or
turer’s standard practice.
propane gas. When specified (see 5.2.2) a separately furnished
6.3 Threaded Parts—All threaded parts shall conform to
conversion kit shall be supplied.
ANSI B1.1.
7.8 Standards and Compliance:
7.8.1 Convection ovens and accessories shall conform to
7. Physical Properties
ANSI/UL No. 197 or ANSI Z83.11, as applicable and ANSI/
7.1 Type 1 andType 2 shall be capable of being mounted on
NSF 4, ANSI/NFPA 54 and ANSI Z223/NFPA 70 as appli-
legs or stand.
cable.
7.8.2 All ovens intended for rethermalizing applications
7.2 Electrical Characteristics—All electric convection ov-
shall passANSI/NSF 4 requirements for rethermalizing ovens.
ens shall be designed for operation on nominal voltage ratings,
7.8.3 Proof of Compliance: Evidence of complying with
frequency and phases as specified by electrical class (4.1.4).
ANSI/UL 197 or ANSI Z83.11 and ANSI/NSF 4 shall be a
7.3 Door—Provisions shall be made to limit dripping when
listing in a third party certification agency listing book, or a
opened. Gasket, when provided, shall be replaceable without
certified test report from a nationally recognized testing labo-
the use of tools or with the use of simple tools such as a
ratory acceptable to the purchaser or appropriate labels at-
screwdriver or plier.
tached.
7.4 Fan and Baffle:
7.8.4 Certification of compliance to the standards cited in
7.4.1 A motor operated fan or blower shall be provided to
this specification shall be provided, if required, in the purchase
ensure forced air circulation within the oven cavity.
document.
7.4.2 Fan shall be operated by a single speed or multi-speed
7.9 Convection ovens shall be delivered assembled, ready
motor.
for connection to electricity or gas piping, or both, as appli-
7.4.3 Air baffle or fan guard may be provided to maintain
cable.
uniformity of temperature within the oven cavity.
7.4.4 When provided, the baffle or fan guard shall be
8. Performance Requirements
removable for cleaning of fan or blower.
8.1 Performance Testing—When specified in the contract or
7.5 Controls:
purchase order, performance testing shall be performed and
7.5.1 All convection ovens shall be provided with means to
reported in accordance with Test Method F1496.
regulate the oven interior temperature.
7.5.2 The temperature regulating device shall be calibrated
9. Sampling and Quality Assurance
to maintain the temperature of air inside the oven within a
9.1 Sampling—When specified in the contract or purchase
tolerance of 25°F (13.9°C) from the set point (Section 10).
order, sampling for the inspection and tests contained in the
7.5.3 A timer to monitor the cook time may be provided.
main body of this specification shall be performed in accor-
When provided, it shall signal the end of set cook time with an
dance with ANSI Z1.4.
audible alarm and prevent continued heating of the air inside
9.2 The convection ovens ready for shipment shall be
the oven cavity.
measured and inspected by the manufacturer for compliance
7.5.4 A core temperature probe may be provided. When
with this specification.
provided, the device shall have an accuracy based on ANSI/
NSF 2.
10. Testing Methods
7.5.5 Whencontrolknobs,switchesandindicatinglightsare
located on the front panel they shall be recessed or otherwise
10.1 Thermostat Test:
protected from inadvertent changes or damage. 10.1.1 Significance and Use—This test determines compli-
7.5.6 Each oven shall be provided with a door control ance with 7.5.2-oven interior temperature variances from the
switch that will de-energize the heating elements and the fan or thermostat setting.
F2092 − 14 (2022)
10.1.2 The convection oven shall be connected to the 12. Manuals
specified power source. The thermostat shall be set at 350°F
12.1 Each convection oven shall be furnished with an
(177°C) a
...

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: F2092 − 14 (Reapproved 2022) An American National Standard
Standard Specification for
Convection Oven Gas or Electric
This standard is issued under the fixed designation F2092; 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:
ANSI/NSF 2 Food Equipment
1.1 This specification covers forced air convection ovens for
ANSI/NSF 4 Commercial Cooking, Rethermalization and
baking, roasting or rethermalizing which utilize gas or electri-
Powered Hot Food Holding and Transport Equipment
cal heat sources, or both for cooking food in the commercial
ANSI Z223/NFPA 70 National Electrical Code
and institutional food service establishments. The units may
ANSI/UL 197 Commercial Electrical Cooking Appliances
have water and drain connections for adding moisture but do
ANSI B1.1 Unified in. Screw Threads (UN and UNR Thread
not have a dedicated steam only mode.
Form)
1.2 The values stated in inch-pound units are to be regarded ANSI Z21.41 Quick-Disconnect Devices for Use With
as standard. The values given in parentheses are mathematical
ANSI Z21.45 Flexible Connectors of Other Than All-Metal
conversions to SI units that are provided for information only Construction for Gas Appliances
and are not considered standard.
ANSI Z83.11 Gas Food Service Equipment
ANSI Z1.4 Sampling Procedures and Tables for Inspection
1.3 This standard may involve hazardous materials,
and Attributes
operations, and equipment. This standard does not purport to
ANSI/NFPA 54 National Fuel Gas Code
address all of the safety concerns, if any, associated with its
use. It is the responsibility of the user of this standard to 2.3 Military Standards:
establish appropriate safety, health, and environmental prac- MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
tices and determine the applicability of regulatory limitations ment (Type 1—Environmental and Type 2—Internally
prior to use. Excited)
MIL-STD-461 Requirements For the Control Of Electro-
1.4 This international standard was developed in accor-
magnetic Interference Characteristics of Subsystems and
dance with internationally recognized principles on standard-
Equipment
ization established in the Decision on Principles for the
MIL-STD-1399/300 Interface Standard For Shipboard Sys-
Development of International Standards, Guides and Recom-
tems Section 300A Electric Power, Alternating Current
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
3. Terminology
2. Referenced Documents
3.1 Definitions of Terms Specific to This Standard:
3.1.1 capacity—the capacity of a convection oven is deter-
2.1 ASTM Standards:
mined by the number of bake or sheet pans that it is designed
D3951 Practice for Commercial Packaging
to hold during cooking. For capacity classification, the mini-
F760 Specification for Food Service Equipment Manuals
mum vertical clearance between each row of pans shall be 1 in.
F1166 Practice for Human Engineering Design for Marine
(25 mm).
Systems, Equipment, and Facilities
F1496 Test Method for Performance of Convection Ovens 3.1.2 convection oven—as used in this specification—a
device that, with a heat source combines the function of
circulating hot convection air in an enclosed cavity by means
of an electric motor-operated fan or blower, for the purpose of
This specification is under the jurisdiction of ASTM Committee F26 on Food
baking, roasting or rethermalizing of food.
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
Cooking and Warming Equipment.
Current edition approved June 1, 2022. Published July 2022. Originally approved
in 2001. Last previous edition approved in 2014 as F2092 – 14. DOI: 10.1520/
F2092-14R22. Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036, http://www.ansi.org.
contact ASTM Customer Service at [e-mail]. 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, http://
the ASTM website. dodssp.daps.dla.mil/.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2092 − 14 (2022)
3.1.3 moisture addition feature—a convection oven that 4.1.6.3 Group c—Minimum 5 full size bake sheets (for Type
may have water and drain connections and is capable of adding I, Grade A and B, Size ii),
moisture but does not have a dedicated steam only mode. 4.1.6.4 Group d—Minimum 10 full size bake sheets (for
Type II, Grade A and B, Size ii), and
3.1.4 oven cavity—space within the convection oven in
4.1.6.5 Group e—Minimum 16 full size bake sheets (for
which food products are heated or cooked.
Type III, Grade A, Size ii).
3.1.5 pans—containers used to hold the food product in the
4.1.7 Mode:
oven cavity.
4.1.7.1 Mode 1—With moisture addition.
3.1.5.1 full size—bake or sheet pan is nominally 18 by 26 by
4.1.7.2 Mode 2—Without moisture addition.
1 in. (457 by 660 by 25 mm).
3.1.5.2 half size—bake or sheet pan is nominally 18 by 13 5. Ordering Information
by 1 in. (457 by 330 by 25 mm).
5.1 An order for a convection oven(s) under this specifica-
tion shall specify:
4. Classification
5.1.1 ASTM specification number and date of issue.
4.1 Convection ovens covered by this specification are 5.1.2 Quantity to be furnished.
classified by type, style, size, class, grade, group, and mode.
5.1.3 Type.
The capacity of the convection oven is determined by the
5.1.4 Style—If Style 2, specify gas type (see 5.2.2).
number of pans to be used for the heavy-load cooking-energy
5.1.5 Size.
efficiency test. Place the top oven rack so that it is a minimum
5.1.6 Class.
of 2.75 in. (70 mm) from the top of the cavity. Place the bottom
5.1.7 Grade.
oven rack so that it is a minimum of 1-in. (25 mm) from the
5.1.8 Group.
bottom of the cavity. Place the remaining oven racks in the
5.1.9 Mode.
oven such that adjacent racks are no closer than 2.75 in. (70
5.2 The following options should be reviewed and if any are
mm) from each other. Racks should be spaced as evenly as
desired they should be included in the order:
possible throughout the cavity. Count the number of racks. This
5.2.1 When Federal/Military procurement(s) is involved,
is the maximum pan load for the heavy-load cooking tests.
refer to the supplement pages.
4.1.1 Type:
5.2.2 Type of gas, if applicable: natural, propane or other
4.1.1.1 Type I—Table or Counter top units.
(specify heating value in BTU/ft specific density and constitu-
4.1.1.2 Type II—Table or Counter top units stacked 2 high.
ents).
4.1.1.3 Type III—Floor Installed or Roll-In units.
5.2.3 Electrical power connection if applicable - power cord
4.1.2 Style:
with plug or conduit connection and size.
4.1.2.1 Style 1—Electric Heated Convection Oven.
5.2.4 Fan Speed—single speed or multiple speeds.
4.1.2.2 Style 2—Gas Fired Convection Oven.
5.2.5 A cool down switch to manually override the fan
4.1.3 Size:
shut-off referenced in 7.5.6.
4.1.3.1 Size i—Half Size.
5.2.6 Type of Controls—Electro-mechanical, solid state or
4.1.3.2 Size ii—Full Size.
programmable/computer controlled.
4.1.4 Class:
5.2.7 Interior Finish—porcelain enamel or stainless steel.
4.1.4.1 Class a—208 volts, 60 hertz, 1 phase.
5.2.8 When specified, with a quick-disconnect gas supply,
4.1.4.2 Class b—208 volts, 60 hertz, 3 phase.
an approved quick disconnect (socket and plug) conforming to
4.1.4.3 Class c—240 volts, 60 hertz, 1 phase.
ANSI Z21.41, and a flexible metal connector conforming to
4.1.4.4 Class d—240 volts, 60 hertz, 3 phase.
ANSI Z21.45 and consisting of a male pipe thread fitting on
4.1.4.5 Class e—480 volts, 60 hertz, 3 phase.
one end and a union with female thread on the opposite end
4.1.4.6 Class f—120 volts, 60 hertz, 1 phase.
shall be provided with the convection oven.
4.1.4.7 Class g—220 volts, 60 hertz, 3 phase.
5.2.9 When other than manufacturer’s standard,
4.1.4.8 Class h—230 volts, 50 hertz, 1 phase.
commercial, domestic packaging is required, specify packag-
4.1.4.9 Class i—230 volts, 50 hertz, 3 phase.
ing requirements (13.1).
4.1.4.10 Class j—400 volts, 50 hertz, 3 phase.
5.2.10 When specified:
4.1.4.11 Class k—440 volts, 60 hertz, 3 phase (shipboard
5.2.10.1 A certification to ensure that samples representing
use).
each lot have been either tested or inspected as directed and the
4.1.5 Grade: requirements have been met.
4.1.5.1 Grade A—Standard Depth. 5.2.10.2 A copy of the certification or test results, or both,
4.1.5.2 Grade B—Extended Depth. shall be furnished to the purchaser.
4.1.6 Group: 5.2.11 When specified, additional accessories such as wire
shelves, casters, oven stand, legs, wash-down hose assembly,
4.1.6.1 Group a—Minimum 3 half size bake sheets (for
Type I, Grade A, Size i), and faucets shall be provided.
4.1.6.2 Group b—Minimum 6 half size bake sheets (for 5.2.12 When specified, controls shall be waterproof.
Type II, Grade A, Size i), 5.2.13 When a drain is required for Mode 1 (4.1.7.1).
F2092 − 14 (2022)
6. Materials and Manufacture blower circuit when the door is opened in any operating mode
(see 5.2.5 for exception).
6.1 General:
7.6 Heating Elements:
6.1.1 Convection ovens shall conform to the applicable
7.6.1 The electric convection ovens shall have heating
documents listed in section 2.2.
elements arranged so that they will not intrude in the space
6.1.2 Materials used shall be free from defects, which would
intended for baking pans.
affect the performance or maintainability of individual
7.6.2 Heating elements shall be readily accessible for repair
components, or of the overall assembly.
or replacement.
6.1.3 Materials not specified herein shall be of the same
7.6.3 The terminals of the heating elements shall project a
quality used for the intended purpose in commercial practice.
sufficient distance to permit easy access to the connections.
6.1.4 Use of used or rebuilt products is not allowed under
7.6.4 All internal wiring shall be free of stress or tension
this specification.
and, where required, shall be coated with high-heat resistant
6.2 Hardware and Fittings—Unless otherwise specified, all
insulation to resist water and grease.
hardware and fittings shall be corrosion-resistant or suitably
7.7 Fuel System for Gas Convection Ovens—The gas con-
processed to resist corrosion in accordance with the manufac-
vection ovens shall be designed to operate on natural or
turer’s standard practice.
propane gas. When specified (see 5.2.2) a separately furnished
6.3 Threaded Parts—All threaded parts shall conform to
conversion kit shall be supplied.
ANSI B1.1.
7.8 Standards and Compliance:
7.8.1 Convection ovens and accessories shall conform to
7. Physical Properties
ANSI/UL No. 197 or ANSI Z83.11, as applicable and ANSI/
7.1 Type 1 and Type 2 shall be capable of being mounted on
NSF 4, ANSI/NFPA 54 and ANSI Z223/NFPA 70 as appli-
legs or stand.
cable.
7.8.2 All ovens intended for rethermalizing applications
7.2 Electrical Characteristics—All electric convection ov-
shall pass ANSI/NSF 4 requirements for rethermalizing ovens.
ens shall be designed for operation on nominal voltage ratings,
7.8.3 Proof of Compliance: Evidence of complying with
frequency and phases as specified by electrical class (4.1.4).
ANSI/UL 197 or ANSI Z83.11 and ANSI/NSF 4 shall be a
7.3 Door—Provisions shall be made to limit dripping when
listing in a third party certification agency listing book, or a
opened. Gasket, when provided, shall be replaceable without
certified test report from a nationally recognized testing labo-
the use of tools or with the use of simple tools such as a
ratory acceptable to the purchaser or appropriate labels at-
screwdriver or plier.
tached.
7.4 Fan and Baffle:
7.8.4 Certification of compliance to the standards cited in
7.4.1 A motor operated fan or blower shall be provided to
this specification shall be provided, if required, in the purchase
ensure forced air circulation within the oven cavity.
document.
7.4.2 Fan shall be operated by a single speed or multi-speed
7.9 Convection ovens shall be delivered assembled, ready
motor.
for connection to electricity or gas piping, or both, as appli-
7.4.3 Air baffle or fan guard may be provided to maintain
cable.
uniformity of temperature within the oven cavity.
7.4.4 When provided, the baffle or fan guard shall be
8. Performance Requirements
removable for cleaning of fan or blower.
8.1 Performance Testing—When specified in the contract or
7.5 Controls:
purchase order, performance testing shall be performed and
7.5.1 All convection ovens shall be provided with means to
reported in accordance with Test Method F1496.
regulate the oven interior temperature.
7.5.2 The temperature regulating device shall be calibrated
9. Sampling and Quality Assurance
to maintain the temperature of air inside the oven within a
9.1 Sampling—When specified in the contract or purchase
tolerance of 25°F (13.9°C) from the set point (Section 10).
order, sampling for the inspection and tests contained in the
7.5.3 A timer to monitor the cook time may be provided.
main body of this specification shall be performed in accor-
When provided, it shall signal the end of set cook time with an
dance with ANSI Z1.4.
audible alarm and prevent continued heating of the air inside
9.2 The convection ovens ready for shipment shall be
the oven cavity.
measured and inspected by the manufacturer for compliance
7.5.4 A core temperature probe may be provided. When
with this specification.
provided, the device shall have an accuracy based on ANSI/
NSF 2.
10. Testing Methods
7.5.5 When control knobs, switches and indicating lights are
located on the front panel they shall be recessed or otherwise 10.1 Thermostat Test:
protected from inadvertent changes or damage.
10.1.1 Significance and Use—This test determines compli-
7.5.6 Each oven shall be provided with a door control ance with 7.5.2-oven interior temperature variances from the
switch that will de-energize the heating elements and the fan or thermostat setting.
F2092 − 14 (2022)
10.1.2 The convection oven shall be connected to the 12. Manuals
specified power source. The thermostat shall be set at 350°F
12.1 Each convection oven shall be furnished with an
(177°C) and the
...

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: F2092 − 14 F2092 − 14 (Reapproved 2022) An American National Standard
Standard Specification for
Convection Oven Gas or Electric
This standard is issued under the fixed designation F2092; 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 forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat
sources, or both for cooking food in the commercial and institutional food service establishments. The units may have water and
drain connections for adding moisture but do not have a dedicated steam only mode.
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 safety, health, and healthenvironmental 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.
2. Referenced Documents
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
F1496 Test Method for Performance of Convection Ovens
2.2 ANSI Standards:
ANSI/NSF 2 Food Equipment
ANSI/NSF 4 Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment
ANSI Z223/NFPA 70 National Electrical Code
ANSI/UL 197 Commercial Electrical Cooking Appliances
ANSI B1.1 Unified in. Screw Threads (UN and UNR Thread Form)
ANSI Z21.41 Quick-Disconnect Devices for Use With
ANSI Z21.45 Flexible Connectors of Other Than All-Metal Construction for Gas Appliances
ANSI Z83.11 Gas Food Service Equipment
ANSI Z1.4 Sampling Procedures and Tables for Inspection and Attributes
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 June 1, 2014June 1, 2022. Published August 2014July 2022. Originally approved in 2001. Last previous edition approved in 20072014 as
F2092 – 01 (2007).F2092 – 14. DOI: 10.1520/F2092-14.10.1520/F2092-14R22.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2092 − 14 (2022)
ANSI/NFPA 54 National Fuel Gas Code
2.3 Military Standards:
MIL-STD-167/1 Mechanical Vibration of Shipboard Equipment (Type 1—Environmental and Type 2—Internally Excited)
MIL-STD-461 Requirements For the Control Of Electromagnetic Interference 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 capacity—the capacity of a convection oven is determined by the number of bake or sheet pans that it is designed to hold
during cooking. For capacity classification, the minimum vertical clearance between each row of pans shall be 1 in. (25 mm).
3.1.2 convection oven—as used in this specification—a device that, with a heat source combines the function of circulating hot
convection air in an enclosed cavity by means of an electric motor-operated fan or blower, for the purpose of baking, roasting or
rethermalizing of food.
3.1.3 moisture addition feature—a convection oven that may have water and drain connections and is capable of adding moisture
but does not have a dedicated steam only mode.
3.1.4 oven cavity—space within the convection oven in which food products are heated or cooked.
3.1.5 pans—containers used to hold the food product in the oven cavity.
3.1.5.1 full size—bake or sheet pan is nominally 18 by 26 by 1 in. (457 by 660 by 25 mm).
3.1.5.2 half size—bake or sheet pan is nominally 18 by 13 by 1 in. (457 by 330 by 25 mm).
4. Classification
4.1 Convection ovens covered by this specification are classified by type, style, size, class, grade, group, and mode. The capacity
of the convection oven is determined by the number of pans to be used for the heavy-load cooking-energy efficiency test. Place
the top oven rack so that it is a minimum of 2.75 in. (70 mm) from the top of the cavity. Place the bottom oven rack so that it
is a minimum of 1-in. (25 mm) from the bottom of the cavity. Place the remaining oven racks in the oven such that adjacent racks
are no closer than 2.75 in. (70 mm) from each other. Racks should be spaced as evenly as possible throughout the cavity. Count
the number of racks. This is the maximum pan load for the heavy-load cooking tests.
4.1.1 Type:
4.1.1.1 Type I—Table or Counter top units.
4.1.1.2 Type II—Table or Counter top units stacked 2 high.
4.1.1.3 Type III—Floor Installed or Roll-In units.
4.1.2 Style:
4.1.2.1 Style 1—Electric Heated Convection Oven.
4.1.2.2 Style 2—Gas Fired Convection Oven.
4.1.3 Size:
4.1.3.1 Size i—Half Size.
4.1.3.2 Size ii—Full Size.
Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://dodssp.daps.dla.mil/.
F2092 − 14 (2022)
4.1.4 Class:
4.1.4.1 Class a—208 volts, 60 hertz, 1 phase.
4.1.4.2 Class b—208 volts, 60 hertz, 3 phase.
4.1.4.3 Class c—240 volts, 60 hertz, 1 phase.
4.1.4.4 Class d—240 volts, 60 hertz, 3 phase.
4.1.4.5 Class e—480 volts, 60 hertz, 3 phase.
4.1.4.6 Class f—120 volts, 60 hertz, 1 phase.
4.1.4.7 Class g—220 volts, 60 hertz, 3 phase.
4.1.4.8 Class h—230 volts, 50 hertz, 1 phase.
4.1.4.9 Class i—230 volts, 50 hertz, 3 phase.
4.1.4.10 Class j—400 volts, 50 hertz, 3 phase.
4.1.4.11 Class k—440 volts, 60 hertz, 3 phase (shipboard use).
4.1.5 Grade:
4.1.5.1 Grade A—Standard Depth.
4.1.5.2 Grade B—Extended Depth.
4.1.6 Group:
4.1.6.1 Group a—Minimum 3 half size bake sheets (for Type I, Grade A, Size i),
4.1.6.2 Group b—Minimum 6 half size bake sheets (for Type II, Grade A, Size i),
4.1.6.3 Group c—Minimum 5 full size bake sheets (for Type I, Grade A and B, Size ii),
4.1.6.4 Group d—Minimum 10 full size bake sheets (for Type II, Grade A and B, Size ii), and
4.1.6.5 Group e—Minimum 16 full size bake sheets (for Type III, Grade A, Size ii).
4.1.7 Mode:
4.1.7.1 Mode 1—With moisture addition.
4.1.7.2 Mode 2—Without moisture addition.
5. Ordering Information
5.1 An order for a convection oven(s) under this specification shall specify:
5.1.1 ASTM specification number and date of issue.
5.1.2 Quantity to be furnished.
5.1.3 Type.
F2092 − 14 (2022)
5.1.4 Style—If Style 2, specify gas type (see 5.2.2).
5.1.5 Size.
5.1.6 Class.
5.1.7 Grade.
5.1.8 Group.
5.1.9 Mode.
5.2 The following options should be reviewed and if any are desired they should be included in the order:
5.2.1 When Federal/Military procurement(s) is involved, refer to the supplement pages.
5.2.2 Type of gas, if applicable: natural, propane or other (specify heating value in BTU/ft specific density and constituents).
5.2.3 Electrical power connection if applicable - power cord with plug or conduit connection and size.
5.2.4 Fan Speed—single speed or multiple speeds.
5.2.5 A cool down switch to manually override the fan shut-off referenced in 7.5.6.
5.2.6 Type of Controls—Electro-mechanical, solid state or programmable/computer controlled.
5.2.7 Interior Finish—porcelain enamel or stainless steel.
5.2.8 When specified, with a quick-disconnect gas supply, an approved quick disconnect (socket and plug) conforming to ANSI
Z21.41, and a flexible metal connector conforming to ANSI Z21.45 and consisting of a male pipe thread fitting on one end and
a union with female thread on the opposite end shall be provided with the convection oven.
5.2.9 When other than manufacturer’s standard, commercial, domestic packaging is required, specify packaging requirements
(13.1).
5.2.10 When specified:
5.2.10.1 A certification to ensure that samples representing each lot have been either tested or inspected as directed and the
requirements have been met.
5.2.10.2 A copy of the certification or test results, or both, shall be furnished to the purchaser.
5.2.11 When specified, additional accessories such as wire shelves, casters, oven stand, legs, wash-down hose assembly, and
faucets shall be provided.
5.2.12 When specified, controls shall be waterproof.
5.2.13 When a drain is required for Mode 1 (4.1.7.1).
6. Materials and Manufacture
6.1 General:
6.1.1 Convection ovens shall conform to the applicable documents listed in section 2.2.
6.1.2 Materials used shall be free from defects, which would affect the performance or maintainability of individual components,
or of the overall assembly.
F2092 − 14 (2022)
6.1.3 Materials not specified herein shall be of the same quality used for the intended purpose in commercial practice.
6.1.4 Use of used or rebuilt products is not allowed under this specification.
6.2 Hardware and Fittings—Unless otherwise specified, all hardware and fittings shall be corrosion-resistant or suitably processed
to resist corrosion in accordance with the manufacturer’s standard practice.
6.3 Threaded Parts—All threaded parts shall conform to ANSI B1.1.
7. Physical Properties
7.1 Type 1 and Type 2 shall be capable of being mounted on legs or stand.
7.2 Electrical Characteristics—All electric convection ovens shall be designed for operation on nominal voltage ratings,
frequency and phases as specified by electrical class (4.1.4).
7.3 Door—Provisions shall be made to limit dripping when opened. Gasket, when provided, shall be replaceable without the use
of tools or with the use of simple tools such as a screwdriver or plier.
7.4 Fan and Baffle:
7.4.1 A motor operated fan or blower shall be provided to ensure forced air circulation within the oven cavity.
7.4.2 Fan shall be operated by a single speed or multi-speed motor.
7.4.3 Air baffle or fan guard may be provided to maintain uniformity of temperature within the oven cavity.
7.4.4 When provided, the baffle or fan guard shall be removable for cleaning of fan or blower.
7.5 Controls:
7.5.1 All convection ovens shall be provided with means to regulate the oven interior temperature.
7.5.2 The temperature regulating device shall be calibrated to maintain the temperature of air inside the oven within a tolerance
of 25°F (13.9°C) from the set point (Section 10).
7.5.3 A timer to monitor the cook time may be provided. When provided, it shall signal the end of set cook time with an audible
alarm and prevent continued heating of the air inside the oven cavity.
7.5.4 A core temperature probe may be provided. When provided, the device shall have an accuracy based on ANSI/NSF 2.
7.5.5 When control knobs, switches and indicating lights are located on the front panel they shall be recessed or otherwise
protected from inadvertent changes or damage.
7.5.6 Each oven shall be provided with a door control switch that will de-energize the heating elements and the fan or blower
circuit when the door is opened in any operating mode (see 5.2.5 for exception).
7.6 Heating Elements:
7.6.1 The electric convection ovens shall have heating elements arranged so that they will not intrude in the space intended for
baking pans.
7.6.2 Heating elements shall be readily accessible for repair or replacement.
7.6.3 The terminals of the heating elements shall project a sufficient distance to permit easy access to the connections.
F2092 − 14 (2022)
7.6.4 All internal wiring shall be free of stress or tension and, where required, shall be coated with high-heat resistant insulation
to resist water and grease.
7.7 Fuel System for Gas Convection Ovens—The gas convection ovens shall be designed to operate on natural or propane gas.
When specified (see 5.2.2) a separately furnished conversion kit shall be supplied.
7.8 Standards and Compliance:
7.8.1 Convection ovens and accessories shall conform to ANSI/UL No. 197 or ANSI Z83.11, as applicable and ANSI/NSF 4,
ANSI/NFPA 54 and ANSI Z223/NFPA 70 as applicable.
7.8.2 All ovens intended for rethermalizing applications shall pass ANSI/NSF 4 requirements for rethermalizing ovens.
7.8.3 Proof of Compliance: Evidence of complying with ANSI/UL 197 or ANSI Z83.11 and ANSI/NSF 4 shall be a listing in a
third party certification agency listing book, or a certified test report from a nationally recognized testing laboratory acceptable to
the purchaser or appropriate labels attached.
7.8.4 Certification of compliance to the standards cited in this specification shall be provided, if required, in the purchase
document.
7.9 Convection ovens shall be delivered assembled, ready for connection to electricity or gas piping, or both, as applicable.
8. Performance Requirements
8.1 Performance Testing—When specified in the contract or purchase order, performance testing shall be performed and reported
in accordance with Test Method F1496.
9. Sampling and Quality Assurance
9.1 Sampling—When specified in the contract or purchase order, sampling for the inspection and tests contained in the main body
of this specification shall be performed in accordance with ANSI Z1.4.
9.2 The convection ovens ready for shipment shall be measured and inspec
...