ASTM F2202-02(2007)

Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets

ABSTRACT
This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets which are classified by capacity, type (Type I and Type II), style (Style 1, Style 2, and Style 3, each of Class A and Class B), and electrical class (Class 1, Class 2, Class 3, Class 4, Class 5, and Class 6). The cook/hold ovens and hot food holding cabinets shall consist of an oven cavity, sealing type of door(s), heating elements/heating coil, oven racks for physically supporting the steam/sheet pans, and provision to limit condensate/grease drippings on the floor or tabletop surface. The ovens may include a door sensing mechanism, vents, product probe, grease collection pan, and product monitoring system. The physical requirements for doors, heating system, control functions, and accessories are specified. Hardware and fittings as well as threaded parts shall conform to the specified material requirements. The cook/hold ovens and hot food holding cabinets shall pass the performance test.
SCOPE
1.1 This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets.
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.3 The following safety hazards caveat pertains only to the test methods portion, Section 8, 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 requirements prior to use.

General Information

• Status: Historical
• Publication Date: 30-Sep-2007
• 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

• Replaces: ASTM F2202-02 - Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets
• Effective Date: 01-Oct-2007
• Replaced By: ASTM F2202-02(2015) - Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets
• Effective Date: 01-Mar-2015

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
Designation: F2202 −02(Reapproved 2007) An American National Standard
Standard Specification for
Slow Cook/Hold Ovens and Hot Food Holding Cabinets
This standard is issued under the fixed designation F2202; 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 2.3 Other Publications:
ANSI/UL No. 197 Standard for Commercial Electric Cook-
1.1 This specification covers commercial electric slow
ing Appliance s
cook/hold ovens and hot food holding cabinets.
ANSI/NFPA 70 National Electric Code
1.2 The values stated in inch-pound units are to be regarded
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
as the standard. The values given in parentheses are for
Thread Form)
information only.
ANSI/NSF 4 Commercial Cooking, Rethermalization and
1.3 The following safety hazards caveat pertains only to the Hot Food Holding and Transport Equipment
test methods portion, Section 8, of this specification. This
3. Terminology
standard does not purport to address all of the safety concerns,
if any, associated with its use. It is the responsibility of the user
3.1 Definitions:
of this standard to establish appropriate safety and health
3.1.1 cook function, n—anoperatingmodeforthecook/hold
practices and determine the applicability of regulatory require-
oven only. The cook function requires the ability to set a
ments prior to use.
cooking temperature (200 to 325°F) at which the product is
cooked.Thisfunctioniscompletedatapresettimeorwhenthe
2. Referenced Documents
product is cooked to a preset internal product temperature,
measured with a product probe.
2.1 ASTM Standards:
D3951 Practice for Commercial Packaging
3.1.2 cook/hold oven, n—a device that can cook food
F760 Specification for Food Service Equipment Manuals
products using natural convective hot air (without a circulating
F1166 Practice for Human Engineering Design for Marine
fan or blower). The cook/hold ovens have a typical maximum
Systems, Equipment, and Facilities
operating temperature of 325°F. These ovens automatically
F2140 Test Method for Performance of Hot Food Holding
switch the operating mode from cook to a hold function at the
Cabinets
completion of the cook function. The cook and hold functions
are defined in 3.1.1 and 3.1.4, respectively.
2.2 Military Publications:
MIL-STD-167/1 Mechanical Vibrations of Shipboard
3.1.3 hot food holding cabinet (food warmer), n—a device
Equipment, Type I—Environmental and Type II—
that can hold precooked food products to preset product
Internally Excited
holding temperatures. In general, hot food holding cabinet is a
MIL-STD-461 MilitaryStandardforElectromagneticEmis-
device by itself and has a typical maximum operating tempera-
sion and Susceptibility Requirements for the Control of
ture of 200°F.
Electromagnetic Interference
3.1.4 hold function, n—an operating mode for the cook/hold
MIL-STD-1399/300 Interface Standards for Shipboard Sys-
oven and also the main function of the hot food holding
tems Section 300A, Electric Power, Alternating Current
cabinet. The hold function allows holding a precooked product
above a safe holding temperature as defined by the NSF
guidelines (ANSI/NSF 4). In the case of cook/hold oven, the
This specification is under the jurisdiction of ASTM Committee F26 on Food
oven is switched to the hold mode automatically after the cook
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
Cooking and Warming Equipment.
Current edition approved Oct. 1, 2007. Published January 2008. Originally
approved in 2002. Last previous edition approved in 2002 as F2202 – 02. DOI: Available from Underwriters Laboratories (UL), Corporate Progress, 333
10.1520/F2202-02R07. Pfingsten Rd., Northbrook, IL 60062.
2 5
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from National Fire Protection Association (NFPA), 1 Batterymarch
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Park, Quincy, MA 02269-9101.
Standards volume information, refer to the standard’s Document Summary page on Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
the ASTM website. 4th Floor, New York, NY 10036.
3 7
Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098 Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2202 − 02 (2007)
function is completed. The hold function is always the default 4.4.4 This standard does not purport to address all of the
mode and remains active as long as electrical power to the styles that may be available, but it provides an overview of the
cook/hold oven or hot food holding cabinet is ON. most common types and classes used in the industry.
3.1.5 oven cavity, n—portion or area of the oven in which 4.5 Electrical Class:
food products are heated or cooked. 4.5.1 Class 1—120 V, 50/60 Hz, 1 phase.
4.5.2 Class 2—208 V, 50/60 Hz, 1 phase.
3.1.6 pans, n—containers used to hold the food product in
4.5.3 Class 3—208 V, 50/60 Hz, 3 phase.
the oven cavity: (1) a full-size bake or sheet pan is nominally
4.5.4 Class 4—240 V, 50/60 Hz, 1 phase.
18 by 26 by 1 in. (457 by 660 by 25 mm), (2) a half -size bake
4.5.5 Class 5—240 V, 50/60 Hz, 3 phase.
or sheet pan is nominally 18 by 13 by 1 in. (305 by 508 by 25
4.5.6 Class 6—480 V, 50/60 Hz, 3 phase.
mm), and (3) a steam pan is nominally 12 by 20 by 2.5 in. (305
by 508 by 64 mm).
5. Ordering Information
3.1.7 product monitoring system, n—the cook function of
5.1 Orders for cook/hold ovens and hot food holding cabi-
the cook/hold oven is monitored for operating parameters such
nets in accordance with this specification shall include the
as starting and ending cook time, oven temperature, internal
following information:
product temperature. Similarly, the hold function of the cook/
5.1.1 ASTM specification number and date of issue,
hold oven and hot food holding cabinet is monitored for
5.1.2 Quantity of units to be furnished,
starting time and ending time of hold function, starting and
5.1.3 Type,
ending oven and internal product temperature. The product
5.1.4 Style and class, and
monitoring system should at a very minimum be capable of
5.1.5 Electrical class.
providing the above-mentioned information, if specified.
3.1.8 product probe, n—a temperature sensing device sup- 5.2 The following options should be reviewed, and if
plied with cook/hold oven or hot food holding cabinet. The desired they should be also be included in the order:
product probe measures the internal temperature of the food 5.2.1 When Federal/Military procurement(s) is involved,
productthatiscookedorheldwarm.Theproductprobemaybe refer to the supplemental pages.
used to control heat supplied to the oven. 5.2.2 When other than manufacturer’s standard,
commercial, and domestic packaging is required, specify
4. Classification packaging requirements.
5.2.3 When special or supplemental requirements, or both,
4.1 Cook/hold ovens and hot food holding cabinets covered
such as inspections, options, accessories, modifications,
by this specification are classified by capacity, type, style and
changes for correctional facilities use, additional nameplate
electrical class.
data, etc. are required.
4.2 Capacity—The capacity of the cook/hold oven and hot
5.2.4 When specified, a certification to ensure that samples
food holding cabinet is determined by the number of bake or
representing each lot have been either tested or inspected as
sheet pans, steam table pans, or a combination thereof that the
directed and the requirements have been met. When specified,
oven is designed for cooking or holding. For capacity
a copy of the certification and/or test results shall be furnished
classification, the minimum vertical clearance between rows of
to the purchaser.
pans shall be as follows: bake or sheet pans, 1 in. (25 mm);
steam pans, 2.5 in. (64 mm).
6. Physical Requirements
4.3 Type:
6.1 Design and Manufacture—The cook/hold ovens and hot
4.3.1 Type 1—Cook/hold oven.
food holding cabinets shall consist of an oven cavity, sealing
4.3.2 Type 2—Hot food holding cabinet.
type of door(s), heating elements/heating coil, oven racks for
physically supporting the steam/sheet pans, and provision to
4.4 Style:
limit condensate/grease drippings on the floor or tabletop
4.4.1 Style 1—Table or countertop units.
surface. The ovens may include a door-sensing mechanism,
4.4.1.1 Class A—Half-size single cavity construction; mini-
vents, product probe, grease collection pan, and product
mum steam pans: 3.
monitoring system, if specified.
4.4.1.2 Class B—Full-size single cavity construction; mini-
6.1.1 Doors—The door(s) shall have replaceable gaskets.
mum full size bake or sheet pans: 6.
6.1.2 Heating System—The heaters should be attached in a
4.4.2 Style 2—Floor standing units.
recessed location so no accidental contact can be made. If open
4.4.2.1 Class A—Full-size single compartment, single con-
resistive coil type heaters are used, it should be electrically
trol; minimum half size bake or sheet pans: 16.
insulated from all metal contacts and should be protected from
4.4.2.2 Class B—Full-size double compartment, double
condensate/water dripping.
control; minimum full-size bake or sheet pans per cavity: 8.
6.1.3 Controls:
4.4.3 Style 3—Roll-in/mobile units.
6.1.3.1 The following control functions must be provided
4.4.3.1 Class A—Roll-in units; minimum full-size bake or
for the operation of the cook/hold oven:
sheet pans: 8.
(1) Able to set oven temperature for cook function and
4.4.3.2 Class B—Mobile units; minimum steam pans: 16. oven temperature for hold function,
F2202 − 02 (2007)
(2) Abletosetcookinginterval-timeroraninternalproduct processed to resist corrosion in accordance with the manufac-
probe, and turer’s standard practice.
(3) Means to measure or indicate oven cavity temperature.
7.3 Threaded Parts—All threaded parts shall conform to
6.1.3.2 The following control functions must be provided
ANSI B1.1.
for the operation of the hot food holding cabinet:
8. Performance Requirements
(1) Able to set temperature for the hold function, and
(2) Means to measure or indicate oven cavity temperature.
8.1 Performance Testing—The cook/hold ovens and hot
6.1.3.3 If specified, co
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