ASTM F2092-01

Standard Specification for Convection Oven Gas or Electric

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.
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.
This standard may involve hazardous materials, operations, and equipment.
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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

• Status: Historical
• Publication Date: 09-Apr-2001
• 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 F2092-01(2007) - Standard Specification for Convection Oven Gas or Electric
• Effective Date: 01-Apr-2007
• Referred By: ASTM F1496-13(2019) - Standard Test Method for Performance of Convection Ovens
• Effective Date: 10-Apr-2001

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
An American National Standard
Designation: F 2092 – 01
Standard Specification for
Convection Oven Gas or Electric
This standard is issued under the fixed designation F 2092; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope ANSI/NSF 4 Commercial Cooking, Rethermalization and
Powered Hot Food Holding and Transport Equipment
1.1 Thisspecificationcoversforcedairconvectionovensfor
ANSI Z223/NFPA 70 National Electrical Code
baking, roasting or rethermalizing which utilize gas or electri-
ANSI/UL 197 Commercial Electrical Cooking Appliances
cal heat sources, or both for cooking food in the commercial
ANSI B1.1 Unified in. Screw Threads (UN and UNR
and institutional food service establishments.
Thread Form)
1.2 The values stated in inch-pound units are to be regarded
ANSI Z21.41 Quick-Disconnect Devices for Use With
as the standard. The SI values given in parentheses are
ANSI Z21.45 Flexible Connectors of Other ThanAll-Metal
provided for information only.
Construction for Gas Appliances
1.3 This standard may involve hazardous materials, opera-
ANSI Z83.11 Gas Food Service Equipment
tions, and equipment. This standard does not purport to
ANSI Z1.4 Sampling Procedures and Tables for Inspection
address all of the safety concerns, if any, associated with its
and Attributes
use. It is the responsibility of the user of this standard to
ANSI/NFPA 54 National Fuel Gas Code
establish appropriate safety and health practices and deter-
MIL-STD-167/1 MechanicalVibration of Shipboard Equip-
mine the applicability of regulatory limitations prior to use.
ment (Type 1—Environmental and Type 2—Internally
2. Referenced Documents Excited)
MIL-STD-461 Requirements For the Control Of Electro-
2.1 ASTM Standards:
magnetic Interference Characteristics of Subsystems and
A 36/A 36M Specification for Carbon Structural Steel
Equipment
A 167 Specification for Stainless and Heat-Resisting
MIL-STD-1399/300 Interface Standard For Shipboard Sys-
Chromium-Nickel Steel Plate, Sheet and Strip
tems Section 300A Electric Power, Alternating Current
A 176 Specification for Stainless and Heat-Resisting Chro-
mium Steel Plate, Sheet and Strip
3. Terminology
A 276 Specification for Stainless Steel Bars and Shapes
3.1 Definitions of Terms Specific to This Standard:
A 366/A 366M Specification for Steel, Sheet, Carbon, Cold
3.1.1 capacity—the capacity of a convection oven is deter-
Rolled, Commercial Quality
4 mined by the number of bake or sheet pans that it is designed
D 3951 Practice for Commercial Packaging
to hold during cooking. For capacity classification, the mini-
F 760 Specification for Food Service Equipment Manuals
mum vertical clearance between each row of pans shall be 1 in.
F 1166 Practice for Human Engineering Design for Marine
(25 mm).
Systems, Equipment and Facilities
5 3.1.2 convection oven—as used in this specification—a
F 1495 Specification for Ovens, Combination, Electric
device that, with a heat source combines the function of
F 1496 Test Method for Performance of Convection Ovens
circulating hot convection air in an enclosed cavity by means
2.2 Other Publications:
of an electric motor-operated fan or blower, for the purpose of
baking, roasting or rethermalizing of food.
This specification is under the jurisdiction of ASTM Committee F26 on Food
3.1.3 oven cavity—space within the convection oven in
Service and is the direct responsibility of Subcommittee F26.02 on Cooking and
which food products are heated or cooked.
Warming Equipment.
Current edition approved April 10, 2001. Published September 2001.
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F2092–01
3.1.4 pans—containers used to hold the food product in the 5.1.8 Capacity.
oven cavity. 5.2 Thefollowingoptionsshouldbereviewedandifanyare
3.1.4.1 fullsize—bakeorsheetpanisnominally18by26by desired they should be included in the order:
1 in. (457 by 660 by 25 mm). 5.2.1 When Federal/Military procurement(s) is involved,
3.1.4.2 half size—bake or sheet pan is nominally 18 by 13 refer to the supplement pages.
by 1 in. (457 by 330 by 25 mm). 5.2.2 Type of gas, if applicable: natural, propane or other
(specify dry gas energy content in BTU’s per cubic foot).
4. Classification
5.2.3 Electrical power connection if applicable - power cord
Convection ovens covered by this specification are classified
with plug or conduit connection and size.
by type, grade, class, size, style and capacity.
5.2.4 Fan Speed—single speed or 2 speed.
4.1 Type:
5.2.5 A cool down switch to manually override the fan
4.1.1 Type I—Table or Counter top units,
shut-off referenced in 7.5.5.
4.1.2 Type II—Table or Counter top units stacked 2 high,
5.2.6 Type of Controls—Electro-mechanical, solid state or
and
programmable/computer controlled.
4.1.3 Type III—Floor Installed or Roll-In units,
5.2.7 Interior Finish—porcelain enamel or stainless steel.
4.2 Grade:
5.2.8 When specified, with a quick-disconnect gas supply,
4.2.1 Grade A—Standard Depth, and
an approved quick disconnect (socket and plug) conforming to
4.2.2 Grade B—Extended Depth.
ANSI Z21.41, and a flexible metal connector conforming to
4.3 Class:
ANSI Z21.45 and consisting of a male pipe thread fitting on
4.3.1 Class 1—208 volts, 60 hertz, 1 phase,
one end and a union with female thread on the opposite end
4.3.2 Class 2—208 volts, 60 hertz, 3 phase,
shall be provided with the convection oven.
4.3.3 Class 3—240 volts, 60 hertz, 1 phase,
5.2.9 When other than manufacturer’s standard, commer-
4.3.4 Class 4—240 volts, 60 hertz, 3 phase,
cial, domestic packaging is required, specify packaging re-
4.3.5 Class 5—480 volts, 60 hertz, 3 phase,
quirements (13.1).
4.3.6 Class 6—120 volts, 60 hertz, 1 phase,
5.2.10 When specified, a certification to ensure that samples
4.3.7 Class 7—220 volts, 60 hertz, 3 phase,
representing each lot have been either tested or inspected as
4.3.8 Class 8—230 volts, 50 hertz, 1 phase,
directed and the requirements have been met. When specified,
4.3.9 Class 9—230 volts, 50 hertz, 3 phase,
a copy of the certification and/or test results shall be furnished
4.3.10 Class 10—380 volts, 50 hertz, 3 phase, and
to the purchaser.
4.3.11 Class 11—440 volts, 60 hertz, 3 phase (shipboard
5.2.11 When specified,additional accessories such as wire
use).
shelves, casters, oven stand, legs, wash-down hose assembly,
4.4 Size:
and faucets shall be provided.
4.4.1 Size a—Half Size, and
5.2.12 When specified, controls shall be waterproof.
4.4.2 Size b—Full Size.
4.5 Style:
6. Material
4.5.1 Style i—Electric Heated Convection Oven, and
6.1 General:
4.5.2 Style ii—Gas Fired Convection Oven.
6.1.1 Convection ovens shall conform to the applicable
4.6 Capacity:
documents listed in section 2.2.
4.6.1 Minimum 3 half size bake sheets (forType I, GradeA,
6.1.2 Materialsusedshallbefreefromdefects,whichwould
Size a),
affect the performance or maintainability of individual compo-
4.6.2 Minimum 6 half size bake sheets (for Type II, Grade
nents, or of the overall assembly.
A, Size a),
6.1.3 Materials not specified herein shall be of the same
4.6.3 Minimum 5 full size bake sheets (for Type I, GradeA
quality used for the intended purpose in commercial practice.
and B, Size b),
6.1.4 Use of used or rebuilt products is not allowed under
4.6.4 Minimum 10 full size bake sheets (for Type II, Grade
this specification.
A and B, Size b), and
6.2 Hardware and Fittings—Unless otherwise specified, all
4.6.5 Minimum 16 full size bake sheets (for Type III, Grade
hardware and fittings shall be corrosion-resistant or suitably
A, Size b).
processed to resist corrosion in accordance with the manufac-
turer’s standard practice.
5. Ordering Information
6.3 Threaded Parts—All threaded parts shall conform to
5.1 An order for a convection oven(s) under this specifica-
ANSI B1.1.
tion shall specify:
5.1.1 ASTM specification number and date of issue.
7. Design and Construction
5.1.2 Quantity to be furnished.
5.1.3 Type, 7.1 Type 1 andType 2 shall be capable of being mounted on
legs or stand.
5.1.4 Grade,
5.1.5 Class, 7.2 Electrical Characteristics—All electric convection ov-
5.1.6 Size, ens shall be designed for operation on nominal voltage ratings,
5.1.7 Style, and frequency and phases as specified by electrical class (4.3).
F2092–01
7.3 Door—Provisions shall be made to limit dripping when 7.8.4 Certification of compliance to the standards cited in
opened. Gasket, when provided, shall be replaceable without this specification shall be provided, if required, in the purchase
the use of tools or with the use of simple tools such as a document.
screwdriver or plier. 7.9 Convection ovens shall be delivered assembled, ready
for connection to electricity and/or gas piping as applicable.
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. 8. Performance Requirements
7.4.2 Fan shall be operated by a single speed or two-speed
8.1 Performance Testing— When specified in the contract
motor.
or purchase order, performance testing shall be performed and
7.4.3 Air baffle or fan guard may be provided to maintain
reported in accordance with Test Method F 1496.
uniformity of temperature within the oven cavity.
7.4.4 When provided, the baffle or fan guard shall be
9. Sampling and Quality Assurance
removable for cleaning of fan or blower.
9.1 Sampling—When specified in the contract or purchase
7.5 Controls:
order, sampling for the inspection and tests contained in the
7.5.1 All convection ovens shall be provided with means to
main body of this specification shall be performed in accor-
regulate the oven interior temperature.
dance with ANSI Z1.4.
7.5.2 The temperature regulating device shall be calibrated
9.2 The convection ovens ready for shipment shall be
to maintain the temperature of air inside the oven within a
measured and inspected by the manufacturer for compliance
tolerance of 25°F (13.9°C) from the set point (Section 10).
with this specification.
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
10. Testing Methods
audible alarm and prevent continued heating of the air inside
10.1 Thermostat Test:
the oven cavity.
10.1.1 Significance and Use—This test determines compli-
7.5.4 Whencontrolknobs,switchesandindicatinglightsare
ance with 7.5.2-oven interior temperature variances from the
located on the front panel they shall be recessed or otherwise
thermostat setting.
protected from inadvertent changes or damage.
10.1.2 The convection oven shall be connected to the
7.5.5 Each oven shall be provided with a door control
specified power source. The thermostat shall be set at 350°F
switch that will de-energize the heating elements and the fan or
(177°C) and the convection oven allowed to operate until the
blower circuit when the door is opened in any operating mode
temperature control has cycled “on” and “off” through at least
(see 5.2.5 for exception).
three cycles at this setting. The convection oven cavity shall
7.6 Heating Elements:
then have five temperature readings taken. The readings shall
7.6.1 The electric convection ovens shall have heating
be taken 4 in. (102 mm) from each corner (measured in all
elements arranged so that they will not intrude in the space
three planes) and at the center of the oven cavity (that is, at the
intended for baking pans.
intersection of the diagonals from corner to corner). The high
7.6.2 Heating elements shall be readily accessible for repair
temperatureateachpointandthelowtemperatureateachpoint
or replacement.
shallberecordedfor15min.Thesetemperaturesshallconform
7.6.3 The terminals of the heating elements shall project a
to the tolerances specified in 7.5.2.
sufficient distance to permit easy access to the connections.
10.1.3 The procedure described in 10.1.2 shall be repeated
7.6.4 All internal wiring shall be free of stress or tension
at 450°F (232°C) set point.
and, where required, shall be coated with high-heat resistant
insulation to resist water and grease.
11. Product Marking
7.7 Fuel System for Gas Convection Ovens—The gas con-
11.1 Each convection oven shall be provided with an
vection ovens shall be designed to operate on natural or
identification plate in compliance with ANSI/Z83.11 or ANSI/
propane gas. When specified (see 5.2.2) a separately furnished
UL197.
conversion kit shall be supplied.
7.8 Standards and Compliance:
12. Manuals
7.8.1 Convection ovens and accessories shall conform to
12.1 Each convection oven shall be furnished with an
ANSI/UL No. 197 or ANSI Z83.11, as applicable and ANSI/
installation and operating instructions manual. Manual shall
NSF 4, ANSI/NFPA 54 and ANSI Z223/NFPA 70 as appli-
comply with Specification F 760.
cable.
7.8.2 All ovens intended for rethermalizing applications
13. Packing and Package Marking
shall passANSI/NSF 4 requirements for rethermalizing ovens.
7.8.3 Proof of Compliance: Evidence of complying with 13.1 The convection oven shall be packaged and packed in
ANSI/UL 197 or ANSI Z83.11 and ANSI/NSF 4 shall be a accordance with the manufacturer’s standard commercial do-
listing in a third party certification agency listing book, or a mestic packaging. The package shall be marked showing the
certified test report from a nationally recognized testing labo- name of the product, model number, serial number and
ratory acceptable to the purchaser or appropriate labels at- manufacturer’s name. When specified, packaging shall be in
tached. accordance with the requirements of Specification D 3951.
F2092–01
14. Added Features 15. Keywords
15.1 baking oven; convection oven; cooking device; ex-
14.1 Typically, features are added to basic models at an
tended cavity oven; food service equipment; rethermalizing
additional cost. Any options that are required can be written
oven; roasting oven; roll-in oven
into the procurement contract as desired.
SUPPLEMENTARY REQUIREMENTS
Where provisions of this supplement conflict w
...