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ASTM F1360-06

(Specification)

Standard Specification for Ovens, Microwave, Electric

Standard Specification for Ovens, Microwave, Electric

ABSTRACT
This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food. The microwave ovens are classified by types, sizes, groups, styles, and classes. In terms of types, there are two kinds: Type I is commercial microwave oven and Type II is combination of commercial microwave and convection/radiant heat oven. They can be classified into Size 600, Size 1200, and Size 1800 according to microwave output power. In terms of cavity volume, these ovens can be divided into Group 1, Group 2, Group 3, and Group 4. As for the size of cooking cavity, these microwave ovens may be grouped into Class 1, Class 2, Class 3, and Class 4. They may have two styles: Style 1 which has a dial type timer and Style 2 which has a digital timer and touchpad controls(computer controlled). The material, design, construction, and physical requirements of microwave ovens shall be discussed. The performance requirements of these ovens shall be discussed after evaluating the following: cooking cavity light, interchangeability, microwave rated power output, and operation. The following tests shall be performed: cavity weight load test, microwave rated power output test, commercial microwave oven reliability test, production unit test, operational test, and microwave energy distribution test.
SCOPE
1.1 This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food.
1.2 LimitationsThis specification does not include all types, sizes, groups, styles, and classes of the commodities indicated by the titles of the specification, or that are commercially available, but is intended to cover the types, sizes, groups, styles, and classes that are suitable for general requirements.
1.3 Oven Selection And Application Prior to the use of the classifications given in , the user agency should ensure they are not restricted by some aspect of the microwave oven design such as a weight or external dimension limitation that would prevent the unrestricted use of the classifications given in .
1.4 Microwave Oven AvailabilityAlthough lists a wide range of sizes, classes, groups, and styles for commercial types of ovens, not all combinations are available.
1.5 The values stated in inch-pound units are to be regarded as the standard. The SI units given in parentheses are for information only.
The following precautionary caveat pertains to the test method portion only, Section , of this specification: 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
31-Mar-2006
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

Replaces
ASTM F1360-93(1999) - Standard Specification for Ovens, Microwave, Electric
Effective Date
01-Apr-2006
Replaced By
ASTM F1360-06(2012) - Standard Specification for Ovens, Microwave, Electric
Effective Date
01-Aug-2012

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ASTM F1360-06 - Standard Specification for Ovens, Microwave, ElectricASTM F1360-06 - Standard Specification for Ovens, Microwave, Electric
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ASTM F1360-06 - Standard Specification for Ovens, Microwave, Electric
English language
9 pages
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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: F1360 – 06
Standard Specification for
1
Ovens, Microwave, Electric
This standard is issued under the fixed designation F1360; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber 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 Department of Defense.
1. Scope Chromium-Nickel Steel Plate, Sheet, and Strip
A176 Specification for Stainless and Heat-Resisting Chro-
1.1 Thisspecificationcoverscommercialmicrowaveovens.
mium Steel Plate, Sheet, and Strip
These ovens use ultrahigh frequency electromagnetic radiation
A240/A240M Specification for Chromium and Chromium-
in the approved industrial, scientific, and medical bands to
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
defrost, heat, and cook food.
Vessels and for General Applications
1.2 Limitations—This specification does not include all
B108 Specification for Aluminum-Alloy Permanent Mold
types, sizes, groups, styles, and classes of the commodities
Castings
indicated by the titles of the specification, or that are commer-
B209 Specification for Aluminum and Aluminum-Alloy
cially available, but is intended to cover the types, sizes,
Sheet and Plate
groups, styles, and classes that are suitable for general require-
D3951 Practice for Commercial Packaging
ments.
F760 Specification for Food Service Equipment Manuals
1.3 Oven SelectionAndApplication—Priortotheuseofthe
F1166 Practice for Human Engineering Design for Marine
classifications given in 4.1, the user agency should ensure they
Systems, Equipment, and Facilities
arenotrestrictedbysomeaspectofthemicrowaveovendesign
3
2.2 ANSI Standards:
such as a weight or external dimension limitation that would
B1.1 Unified Inch Screw Threads (UN and UNR Thread
prevent the unrestricted use of the classifications given in 4.1.
Form)
1.4 Microwave Oven Availability—Although 4.1 lists a
C62.41 GuideforSurgeVoltagesinLowVoltageAC-Power
wide range of sizes, classes, groups, and styles for commercial
3
Circuits
types of ovens, not all combinations are available.
3
WD-6 Wiring Devices—Dimensional Requirements
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
Z1.4 Sampling Procedures and Tables for Inspection by
as the standard. The SI units given in parentheses are for
3
Attributes
information only.
3
2.3 International Electrotechnical Commission Standard:
1.6 The following precautionary caveat pertains to the test
Standard No. 705 Methods for Measuring the Performance
method portion only, Section 11, of this specification: This
of Microwave Ovens for Household and Similar Purposes
standard does not purport to address all of the safety concerns,
4
2.4 National Sanitation Foundation Standard:
if any, associated with its use. It is the responsibility of the user
NSF/ANSI 4 Commercial Cooking, Rethermalization, and
of this standard to establish appropriate safety and health
Powered Hot Food Holding and Transport Equipment
practices and determine the applicability of regulatory limita-
5
2.5 Underwriters Laboratories Standard:
tions prior to use.
ANSI/UL 923 for Microwave Cooking Appliances
6
2. Referenced Documents 2.6 Federal Standard:
2
FED-STD-123 Marking for Shipment (Civil Agencies)
2.1 ASTM Standards:
6
2.7 Military Standards:
A167 Specification for Stainless and Heat-Resisting
3
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
1
This specification is under the jurisdiction of ASTM Committee F26 on Food 4th Floor, New York, NY 10036.
4
Service Equipment and is the direct responsibility of Subcommittee F26.02 on Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Cooking and Warming Equipment. Arbor, MI 48113-0140.
5
Current edition approved April 1, 2006. Published April 2006. Originally Available from Underwriters Laboratories (UL), Corporate Progress, 333
approved in 1991. Last previous edition approved in 1999 as F1360–93 (1999). Pfingsten Rd., Northbrook, IL 60062.
6
DOI: 10.1520/F1360-06. Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or Acquisition
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Streamlining and Standardization Information System (ASSIST), which is the
Standards volume information, refer to the standard’s Document Summary page on official source of all documents listed in the DoD Index of Specifications and
the ASTM website. Standards. The ASSIST can be located at http://dsp.dla.mil.
Copyright © ASTM International, 100 Barr H
...

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SCOPE
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SCOPE
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SCOPE
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SCOPE
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ABSTRACT
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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.  
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ASTM F1217-17(2023)(Specification)
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ABSTRACT
This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for zero- pressure steam cookers, pressure steamers, and combination pressure/pressureless steamers and does not cover steam cooking equipment used by food processors who normally package the food that they cook. Steam cookers covered by this specification are classified by type, grade, class, size, style: Types IA, IB, II, and III; Grades A, B, and C; Classes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11; and Sizes a, b, and c. Materials used shall be free from defects, which would affect the performance or maintainability of individual components, or of the overall assembly. Steam cooker shall be delivered assembled and ready for connection to steam, water, or gas piping, and electrical supply, as applicable.
SCOPE
1.1 This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for sub-zero-pressure steamers, pressure steamers, combination pressure/pressureless steamers, boilerless steamers, and connectionless steamers, and does not cover steam cooking equipment used by food processors who normally package the food that they cook.  
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ASTM 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.  
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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).  
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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.  
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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
    9 pages
    English language
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  • Standard
    9 pages
    English language
    sale 15% off