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ASTM F1047-17(2023)

(Specification)

Standard Specification for Frying and Braising Pans, Tilting Type

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
Current Stage
Ref Project

Relations

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ASTM F1047-17(2023) - Standard Specification for Frying and Braising Pans, Tilting TypeASTM F1047-17(2023) - Standard Specification for Frying and Braising Pans, Tilting Type
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ASTM F1047-17(2023) - Standard Specification for Frying and Braising Pans, Tilting Type
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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 service@astm.org. 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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Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing

ABSTRACT
This specification covers design and construction, physical properties, and performance requirements for cooktops which utilize induction as a means for cooking and warming food in commercial and institutional food service establishments. Included are tabletop units, drop-in units and floor standing equipment with integral induction hobs. Testing methods include temperature control accuracy test, dry pan test, minimum load detection test, operating power test, and induction cooktop efficiency test.
SCOPE
1.1 This specification covers cooktops which utilize induction as a means for cooking and warming food in commercial and institutional food service establishments. Included are tabletop units, drop-in units and floor standing equipment with integral induction hobs.  
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.

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ASTM
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.  
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 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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ASTM
ASTM F1217-17(2023)(Specification)
Standard Specification for Cooker, Steam

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.  
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 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.

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ASTM F2835-10(2023)(Specification)
Standard Specification for Underfired Broilers

ABSTRACT
This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments. Broilers covered by this specification are classified by type, style, fuel class, and size. Broilers shall have heat sources arranged so that different areas of the broiler may be controlled independently. When specified in the contract or purchase order, performance testing shall be performed in accordance with Test Method F1695.
SCOPE
1.1 This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments.  
1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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ASTM 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