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ASTM F1047-10

(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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

Status
Historical
Publication Date
31-Oct-2010
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 F1047-04 - Standard Specification for Frying and Braising Pans, Tilting Type
Effective Date
01-Nov-2010
Referred By
ASTM F1786-97(2021) - Standard Test Method for Performance of Braising Pans
Effective Date
01-Nov-2010

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REDLINE ASTM F1047-10 - Standard Specification for Frying and Braising Pans, Tilting TypeREDLINE ASTM F1047-10 - Standard Specification for Frying and Braising Pans, Tilting Type
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REDLINE ASTM F1047-10 - Standard Specification for Frying and Braising Pans, Tilting Type
English language
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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
Designation: F1047 −10 An American National Standard
Standard Specification for
1
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 ritic and Martensitic Stainless Steel Tubing for General
Service
1.1 This specification covers tilting frying and braising pans
A269 Specification for Seamless and Welded Austenitic
(also known as tilting skillets; hereinafter called braising pans)
Stainless Steel Tubing for General Service
suitable for the preparation of foods by several methods, such
A276 Specification for Stainless Steel Bars and Shapes
as frying, braising, and boiling.
A568/A568M Specification for Steel, Sheet, Carbon,
1.2 Braising pans shall be self-contained units with all
Structural,andHigh-Strength,Low-Alloy,Hot-Rolledand
required operating and safety controls ready for connection to
Cold-Rolled, General Requirements for
utilities.
A635/A635M Specification for Steel, Sheet and Strip,
Heavy-Thickness Coils, Hot-Rolled, Alloy, Carbon,
1.3 The values as stated in inch-pound units are to be
regarded as the standard. The values in parentheses are Structural, High-Strength Low-Alloy, and High-Strength
Low-Alloy with Improved Formability, General Require-
provided for information only.
ments for
1.4 This specification may involve hazardous materials,
A1011/A1011M Specification for Steel, Sheet and Strip,
operations, and equipment. This standard does not purport to
Hot-Rolled, Carbon, Structural, High-Strength Low-
address all of the safety concerns, if any, associated with its
Alloy, High-Strength Low-Alloy with Improved
use. It is the responsibility of the user of this standard to
Formability, and Ultra-High Strength
establish appropriate safety and health practices and deter-
D3951 Practice for Commercial Packaging
mine the applicability of regulatory limitations prior to use.
F760 Specification for Food Service Equipment Manuals
F1786 Test Method for Performance of Braising Pans
2. Referenced Documents
4
2 2.2 ANSI Standards:
2.1 ASTM Standards:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
A36/A36M Specification for Carbon Structural Steel
Thread Form)
A167 Specification for Stainless and Heat-Resisting
ANSI Z1.4 Sampling Procedures and Tables for Inspection
Chromium-Nickel Steel Plate, Sheet, and Strip (With-
3 by Attributes
drawn 2014)
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
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
5
2.3 National Fire Protection Association Standards:
Vessels and for General Applications
ANSI/NFPA 54 National Fuel Gas Code
A263 Specification for Stainless Chromium Steel-Clad Plate
ANSI Z223/NFPA 70 National Electrical Code
A268/A268M Specification for Seamless and Welded Fer-
6
2.4 NSF International Standard:
NSF/ANSI Standard No. 4 Commercial Cooking,
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
Rethermalization, and Powered Hot Food Holding and
Service Equipment and is the direct responsibility of Subcommittee F26.02
Transportation Equipment
Current edition approved Nov. 1, 2010. Published December 2010. Originally
approved in 1987. Last previous edition approved in 2004 as F1047 – 04. DOI:
10.1520/F1047-10.
2 4
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM 4th Floor, New York, NY 10036.
5
Standards volume information, refer to the standard’s Document Summary page on Available from National Fire Protection Association (NFPA), 1 Batterymarch
the ASTM website. Park, Quincy, MA 02269-9101.
3 6
The last approved version of this historical standard is referenced on Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
www.astm.org. Arbor, MI 48113-0140, http://www.nsf.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1047 − 10
7 2 2
2.5 Underwriters Laboratories Standard: 4.5.1 Size a—less than 500 in. (3225.8 cm ) of cooking
UL/ANSI Standard No. 197 Comm
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
An American National Standard
Designation:F1047–04 Designation: F1047 – 10
Standard Specification for
1
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 Department of Defense.
1. 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 and health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents
2
2.1 ASTM Standards:
A36/A36M Specification for Carbon Structural Steel
A167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip
A176 Specification for Stainless and Heat-Resisting Chromium Steel Plate, Sheet, and Strip
A240/A240M Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels
and for General Applications
A263 Specification for Stainless Chromium Steel-Clad Plate
A268/A268M Specification for Seamless and Welded Ferritic and Martensitic Stainless Steel Tubing for General Service
A269 Specification for Seamless and Welded Austenitic Stainless Steel Tubing for General Service
A276 Specification for Stainless Steel Bars and Shapes
3
A366/A366MSpecification for Steel, Sheet, Carbon, Cold-Rolled, Commercial Quality
568/A568M Specification for Steel, Sheet, Carbon, Structural, and High-Strength, Low-Alloy, Hot-Rolled and Cold-Rolled,
General Requirements for
3
A569/A569MSpecification for Steel, Carbon (0.15 Maximum Percent), Hot-Rolled Sheet and Strip Commercial Quality
635/A635M Specification for Steel, Sheet and Strip, Heavy-Thickness Coils, Hot-Rolled, Alloy, Carbon, Structural,
High-Strength Low-Alloy, and High-Strength Low-Alloy with Improved Formability, General Requirements for
A1011/A1011M 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
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1786 Test Method for Performance of Braising Pans
3
2.2 ANSI Standards:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes
1
This specification is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.02 on Cooking
and Warming Equipment.
Current edition approved April 1, 2004. Published April 2004. Originally approved in 1987. Last previous edition approved in 2001 as F1047–95(2001). DOI:
10.1520/F1047-04.
Current edition approved Nov. 1, 2010. Published December 2010. Originally approved in 1987. Last previous edition approved in 2004 as F1047 – 04. DOI:
10.1520/F1047-10.
2
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Withdrawn.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
F1047 – 10
ANSI Z21.41 Quick-Disconnect Devices for Use with Gas FiredFuel Appliances
ANSI A21.45Flexible Connectors of Other than All-Metal Construction for Gas Appliances ANSI A21.69 Connectors for
Moveable Gas Appliances
ANSI Z83.11
...

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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.

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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
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
    9 pages
    English language
    sale 15% off
  • Standard
    9 pages
    English language
    sale 15% off