ASTM F1047-17(2023)

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.

General Information

• Status: Published
• Publication Date: 31-Dec-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

• Refers: ASTM A268/A268M-24 - Standard Specification for Seamless and Welded Ferritic and Martensitic Stainless Steel Tubing for General Service
• Effective Date: 01-Mar-2024
• Refers: ASTM A240/A240M-23a - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-Nov-2023
• Refers: ASTM D3951-18(2023) - Standard Practice for Commercial Packaging
• Effective Date: 01-Oct-2023
• Refers: ASTM A568/A568M-19a - Standard Specification for Steel, Sheet, Carbon, Structural, and High-Strength, Low-Alloy, Hot-Rolled and Cold-Rolled, General Requirements for
• Effective Date: 01-Nov-2019
• Refers: ASTM A263-12(2019) - Standard Specification for Stainless Chromium Steel-Clad Plate
• Effective Date: 01-Mar-2019
• Refers: ASTM A1011/A1011M-18 - Standard Specification for Steel, Sheet and Strip, Hot-Rolled, Carbon, Structural, High-Strength Low-Alloy, High-Strength Low-Alloy with Improved Formability, and Ultra-High Strength
• Effective Date: 01-Jun-2018
• Refers: ASTM D3951-18 - Standard Practice for Commercial Packaging
• Effective Date: 01-May-2018
• Refers: ASTM A240/A240M-17 - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-Nov-2017
• Refers: ASTM F760-93(2017) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 01-Nov-2017
• Refers: ASTM A568/A568M-17a - Standard Specification for Steel, Sheet, Carbon, Structural, and High-Strength, Low-Alloy, Hot-Rolled and Cold-Rolled, General Requirements for
• Effective Date: 01-Nov-2017
• Refers: ASTM A568/A568M-17 - Standard Specification for Steel, Sheet, Carbon, Structural, and High-Strength, Low-Alloy, Hot-Rolled and Cold-Rolled, General Requirements for
• Effective Date: 01-Sep-2017
• Refers: ASTM A240/A240M-16a - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-Dec-2016
• Refers: ASTM A240/A240M-16 - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-May-2016
• Refers: ASTM D3951-15 - Standard Practice for Commercial Packaging
• Effective Date: 01-Dec-2015
• Refers: ASTM A568/A568M-15 - Standard Specification for Steel, Sheet, Carbon, Structural, and High-Strength, Low-Alloy, Hot-Rolled and Cold-Rolled, General Requirements for
• Effective Date: 01-Nov-2015

Overview

ASTM F1047-17(2023): Standard Specification for Frying and Braising Pans, Tilting Type defines requirements for tilting frying and braising pans, also known as tilting skillets or braising pans, used in food service and industrial kitchen environments. This international standard specifies the design, construction, classification, and safety controls for equipment intended for frying, braising, boiling, and other cooking processes. The standard ensures that braising pans are self-contained appliances, equipped with all necessary operating and safety controls, and suitable for direct connection to utilities. Compliance with ASTM F1047 enhances food equipment reliability, operator safety, and product performance across varied applications.

Key Topics

• Pan Classification: The standard classifies braising pans by type (tabletop, floor-mounted, wall-mounted), grade (manual or power tilting), style (electric or gas heated), class (based on voltage and connection type), size, and capacity.
• Construction and Materials: Details construction requirements, referencing materials such as corrosion-resistant stainless steel and requiring components to be free from defects. All covers and interiors must meet relevant ASTM material specifications.
• Safety and Controls: Requires comprehensive safety features such as reliable tilting mechanisms, thermostatic controls (including high-temperature limits), safe shutoff when tilted, and clear indicator systems. Equipment must be assembled for safe and seamless connection to electric, gas, or water utilities.
• Performance and Inspection: Stipulates that performance testing (when specified in contracts) be carried out according to recognized test methods. Specifies the inspection and sampling process to ensure compliance and quality assurance.
• Documentation and Marking: Mandates that each pan include installation and operation manuals and be clearly marked with product and manufacturer identity for traceability and regulatory compliance.

Applications

Braising pans covered by ASTM F1047-17(2023) are widely used in food service establishments such as:

• Commercial kitchens in restaurants, hotels, and resorts
• Institutional food operations in schools, hospitals, correctional facilities, and military bases
• Industrial kitchens for mass food production
• Catering services and large event venues

Practical advantages of using tilting frying and braising pans to this standard include:

• Versatility: Suitable for multiple cooking methods, including frying, boiling, simmering, sautéing, reheating, and steaming.
• Operational efficiency: Power or manual tilting makes emptying and cleaning pans safer and easier.
• Safety: Built-in controls and shutoff systems enhance user safety during high-volume or high-temperature kitchen operations.
• Hygiene and durability: Use of specified corrosion-resistant materials ensures sanitary food preparation and long equipment life.

Related Standards

Implementing ASTM F1047-17(2023) often requires reference to additional international and U.S. standards for complete compliance, including:

• ASTM A240/A240M - Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and General Applications
• ANSI Z83.11 / Z21.41 - Gas appliance and connector standards for safe installation and operation
• NSF/ANSI 4 - Commercial Cooking, Rethermalization, and Powered Hot Food Holding and Transportation Equipment
• UL/ANSI 197 - Commercial Electric Cooking Appliances
• NFPA 54 / NFPA 70 - Fuel gas and national electrical codes to ensure proper utility connections and electrical safety
• ASTM F1786 - Test Method for Performance of Braising Pans
• ASTM D3951 - Commercial Packaging requirements
• ANSI Z1.4 - Sampling Procedures and Tables for Inspection by Attributes

Use of ASTM F1047-17(2023) assures conformity to internationally recognized best practices and supports global trade and procurement efficiency in the commercial food equipment sector.

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: F1047 − 17 (Reapproved 2023) An American National Standard
Standard Specification for
Frying and Braising Pans, Tilting Type
This standard is issued under the fixed designation F1047; 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.
This standard has been approved for use by agencies of the U.S. Department of Defense.
1. Scope Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
Vessels and for General Applications
1.1 This specification covers tilting frying and braising pans
A263 Specification for Stainless Chromium Steel-Clad Plate
(also known as tilting skillets; hereinafter called braising pans)
A268/A268M Specification for Seamless and Welded Fer-
suitable for the preparation of foods by several methods, such
ritic and Martensitic Stainless Steel Tubing for General
as frying, braising, and boiling.
Service
1.2 Braising pans shall be self-contained units with all
A269 Specification for Seamless and Welded Austenitic
required operating and safety controls ready for connection to
Stainless Steel Tubing for General Service
utilities.
A276 Specification for Stainless Steel Bars and Shapes
A568/A568M Specification for Steel, Sheet, Carbon,
1.3 The values as stated in inch-pound units are to be
regarded as the standard. The values in parentheses are Structural, and High-Strength, Low-Alloy, Hot-Rolled and
Cold-Rolled, General Requirements for
provided for information only.
A635/A635M Specification for Steel, Sheet and Strip,
1.4 This specification may involve hazardous materials,
Heavy-Thickness Coils, Hot-Rolled, Alloy, Carbon,
operations, and equipment. This standard does not purport to
Structural, High-Strength Low-Alloy, and High-Strength
address all of the safety concerns, if any, associated with its
Low-Alloy with Improved Formability, General Require-
use. It is the responsibility of the user of this standard to
ments for
establish appropriate safety, health, and environmental prac-
A1011/A1011M Specification for Steel, Sheet and Strip,
tices and determine the applicability of regulatory limitations
Hot-Rolled, Carbon, Structural, High-Strength Low-
prior to use.
Alloy, High-Strength Low-Alloy with Improved
1.5 This international standard was developed in accor-
Formability, and Ultra-High Strength
dance with internationally recognized principles on standard-
D3951 Practice for Commercial Packaging
ization established in the Decision on Principles for the
F760 Specification for Food Service Equipment Manuals
Development of International Standards, Guides and Recom-
F1786 Test Method for Performance of Braising Pans
mendations issued by the World Trade Organization Technical
2.2 ANSI Standards:
Barriers to Trade (TBT) Committee.
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
2. Referenced Documents Thread Form)
ANSI Z1.4 Sampling Procedures and Tables for Inspection
2.1 ASTM Standards:
by Attributes
A36/A36M Specification for Carbon Structural Steel
ANSI Z21.41 Quick-Disconnect Devices for Use with Gas
A176 Specification for Stainless and Heat-Resisting Chro-
3 Fuel Appliances
mium Steel Plate, Sheet, and Strip (Withdrawn 2015)
ANSI A21.69 Connectors for Moveable Gas Appliances
A240/A240M Specification for Chromium and Chromium-
ANSI Z83.11 Gas Food Service Equipment
2.3 National Fire Protection Association Standards:
This specification is under the jurisdiction of ASTM Committee F26 on Food
ANSI/NFPA 54 National Fuel Gas Code
Service Equipment and is the direct responsibility of Subcommittee F26.02
ANSI Z223/NFPA 70 National Electrical Code
Current edition approved Jan. 1, 2023. Published February 2023. Originally
approved in 1987. Last previous edition approved in 2017 as F1047 – 17. DOI:
10.1520/F1047-17R23.
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 Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
the ASTM website. 4th Floor, New York, NY 10036.
3 5
The last approved version of this historical standard is referenced on www.ast- Available from National Fire Protection Association (NFPA), 1 Batterymarch
m.org. Park, Quincy, MA 02269-9101.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1047 − 17 (2023)
2.4 NSF International Standard: 4.4.10 Class 10—400 V, 50 Hz, 3 phase.
NSF/ANSI Standard No. 4 Commercial Cooking, 4.4.11 Class 11—- 440 V, 60 Hz, 3 phase (marine use).
Rethermalization, and Powered Hot Food Holding and
4.4.12 Class 12—No external electric power supply (stand-
Transportation Equipment ing pilot with milli-volt control system).
2.5 Underwriters Laboratories Standard:
4.5 Size:
UL/ANSI Standard No. 197 Commercial Electric Cooking
2 2
4.5.1 Size a—less than 500 in. (3225.8 cm ) of cooking
Appliances
surface.
2.6 Military Standards: 2 2
4.5.2 Size b—501 to 750 in. (3225.9 to 4838.7 cm ) of
MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
cooking surface.
ment (Type 1—Environmental and Type 2—Internally 2 2
4.5.3 Size c—751 to 1000 in. (4838.8 to 6451.6 cm ) of
Excited)
cooking surface.
MIL-STD-461 Requirements For the Control Of Electro- 2 2
4.5.4 Size d—more than 1000 in. (6451.7 cm ) inch of
magnetic Interference Characteristics of Subsystems and
cooking surface
Equipment
4.6 Style:
MIL-STD-1399/300 Interface Standard For Shipboard Sys-
4.6.1 Style i—electric heated.
tems Section 300A Electric Power, Alternating Current
4.6.2 Style ii—gas heated.
3. Terminology
4.7 Capacity:
3.1 Definitions of Terms Specific to This Standard:
4.7.1 Maximum 12 gal (45 L) pan.
3.1.1 braising pan (tilting skillet)—a device where the
4.7.2 Maximum 20 gal (76 L) pan.
cooking energy is stored in a steel plate that is clad with a layer
4.7.3 Maximum 30 gal (114 L) pan.
of stainless steel. The clad plate has stainless steel sides to
4.7.4 Maximum 40 gal (152 L) pan.
accommodate various food products.
4.7.5 Greater than 40 gal (152 L) pan.
3.1.2 capacity—capacity of a braising pan is determined by
the volume of water that it is designed to hold during cooking.
5. Ordering Information
5.1 Orders for braising pans under this specification shall
4. Classification
include the following information:
4.1 Braising pans covered by this specification are classified
5.1.1 ASTM specification number and date of issue.
by type, grade, class, size, style, and capacity.
5.1.2 Quantity to be furnished.
4.2 Type:
5.1.3 Type.
4.2.1 Type IA—table or countertop units with rectangular
5.1.4 Grade.
shaped clad plate and pan sides.
5.1.5 Class.
4.2.2 Type IB—table or countertop units with circularly
5.1.6 Size.
shaped clad plate and pan sides.
5.1.7 Style.
4.2.3 Type II—floor mounted pans with an open stand.
5.1.8 Capacity.
4.2.4 Type III—floor mounted pans with a cabinet base.
5.2 The following options should be reviewed and if any are
4.2.5 Type IV—wall mounted pans.
desired they should be included in the order.
4.3 Grade:
5.2.1 When Federal/Military procurement(s) is involved,
4.3.1 Grade A—manual tilting system.
refer to the supplement pages.
4.3.2 Grade B—power tilting system.
5.2.2 Type of gas, if applicable: natural, propane, other
4.4 Class:
(specify high heating value of gas in Btu per cubic feet, specific
4.4.1 Class 1—208 V, 60 Hz, 1 phase.
gravity, and composition of gas for other gases).
4.4.2 Class 2—208 V, 60 Hz, 3 phase.
5.2.3 Electrical power supply connection (except for Class
4.4.3 Class 3—240 V, 60 Hz, 1 phase.
12 braising pans) and, if applicable, power cord with plug or
4.4.4 Class 4—240 V, 60 Hz, 3 phase.
conduit connection and size.
4.4.5 Class 5—480 V, 60 Hz, 1 phase.
5.2.4 When other than manufacturer’s standard,
4.4.6 Class 6—480 V, 60 Hz, 3 phase.
commercial, domestic packaging is required, specify packag-
4.4.7 Class 7—120 V, 60 Hz, 1 phase.
ing requirements.
4.4.8 Class 8—220 V, 60 Hz, 3 phase.
5.2.5 Specify special requirements, such as inspections,
4.4.9 Class 9—230 V, 50 Hz, 1 phase.
accessories, additional nameplate data, anchorable feet, and so
forth.
5.2.6 When specified, a certification to ensure that samples
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann
representing each lot have been either tested or inspected as
Arbor, MI 48113-0140, http://www.nsf.org.
Available from Underwriters Laboratories (UL), 2600 N.W. Lake Rd., Camas,
directed and the requirements have been met. When specified,
WA 98607-8542, http://www.ul.com.
a copy of the certification or test results, or both, shall be
Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
furnished to the purchaser.
Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://
dodssp.daps.dla.mil. 5.2.7 If Type 430 corrosion-resistant steel is not desired
F1047 − 17 (2023)
5.2.8 When specified, all control components and exposed 7.1.3 Tilting Mechanism—The tilting mechanism for Type
electrical wiring shall be resistant to cleaning by a non- II, III, and IV pans shall provide a means of tilting the full pan
pressurizing spray nozzle connected to domestic city water section from the normal horizontal operating position to the
supply. position in which the contents of the pan will completely drain.
5.2.9 When specified, a quick-disconnect gas supply, an The tilting mechanism for Type II, III, and IV pans shall be
approved quick disconnect (socket and plug) conforming to self-locking with the loaded or empty pan section in any
ANSI Z21.41, and a flexible connector conforming to ANSI position between level and fully tilted.
Z21.69 shall be provided with the
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