ASTM F1217-17 Standard Specification for Cooker, Steam.pdf

1、Designation: F1217 17 An American National StandardStandard Specification forCooker, Steam1This standard is issued under the fixed designation F1217; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A numb

2、er in parentheses indicates the year of last reapproval. Asuperscript 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. Scope1.1 This specification covers food cookers and food rehea

3、t-ers which use steam as the heat source. These units are alsoknown as steamers, steam ovens, and steam cookers whichutilize steam generated by gas, electric heat, or steam coilsources, or a combination thereof, in commercial and institu-tional food service establishments. This specification can beu

4、sed for sub-zero-pressure steamers, pressure steamers, com-bination pressure/pressureless steamers, boilerless steamers,and connectionless steamers, and does not cover steam cookingequipment used by food processors who normally package thefood that they cook.1.2 The values stated in inch-pound units

5、 are to be regardedas the standard. The SI values given in parentheses areprovided for information only.1.3 This standard may involve hazardous materials,operations, and equipment. This standard does not purport toaddress all of the safety concerns, if any, associated with itsuse. It is the responsi

6、bility of the user of this standard toestablish appropriate safety, health, and environmental prac-tices and determine the applicability of regulatory limitationsprior to use.1.4 This international standard was developed in accor-dance with internationally recognized principles on standard-ization e

7、stablished in the Decision on Principles for theDevelopment of International Standards, Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2A36/A36M Specification for Carbon Structural SteelA176 Spec

8、ification for Stainless and Heat-Resisting Chro-mium Steel Plate, Sheet, and Strip (Withdrawn 2015)3A240/A240M Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for PressureVessels and for General ApplicationsA268/A268M Specification for Seamless and Welded Fer-r

9、itic and Martensitic Stainless Steel Tubing for GeneralServiceA269 Specification for Seamless and Welded AusteniticStainless Steel Tubing for General ServiceA276 Specification for Stainless Steel Bars and ShapesA478 Specification for Chromium-Nickel Stainless SteelWeaving and Knitting WireA568/A568M

10、 Specification for Steel, Sheet, Carbon,Structural, and High-Strength, Low-Alloy, Hot-Rolled andCold-Rolled, General Requirements forA635/A635M Specification for Steel, Sheet and Strip,Heavy-Thickness Coils, Hot-Rolled, Alloy, Carbon,Structural, High-Strength Low-Alloy, and High-StrengthLow-Alloy wi

11、th Improved Formability, General Require-ments forA1011/A1011M Specification for Steel, Sheet and Strip,Hot-Rolled, Carbon, Structural, High-Strength Low-Alloy, High-Strength Low-Alloy with ImprovedFormability, and Ultra-High StrengthB108 Specification for Aluminum-Alloy Permanent MoldCastingsB209 S

12、pecification for Aluminum and Aluminum-AlloySheet and PlateD3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF1484 Test Methods for Performance of Steam Cookers2.2 Underw

13、riters Laboratories Standard:4UL/ANSI 197 Commercial Electric Cooking Appliances1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.02 onCooking and Warming Equipment.Current edition approved Nov. 1, 2017.

14、Published December 2017. Originallyapproved in 1989. Last previous edition approved in 2011 as F1217 11. DOI:10.1520/F1217-17.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information,

15、 refer to the standards Document Summary page onthe ASTM website.3The last approved version of this historical standard is referenced onwww.astm.org.4Available from Underwriters Laboratories (UL), 2600 N.W. Lake Rd., Camas,WA 98607-8542, http:/.Copyright ASTM International, 100 Barr Harbor Drive, PO

16、 Box C700, West Conshohocken, PA 19428-2959. United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recommendations issued b

17、y the World Trade Organization Technical Barriers to Trade (TBT) Committee.12.3 ANSI Standards:5ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)ANSI Z1.4 Sampling Procedures and Tables for Inspectionby AttributesANSI Z21.41 Quick-Disconnect Devices for Use With GasFuel AppliancesANSI Z21

18、.69 Connectors for Moveable Gas AppliancesANSI Z83.11 Gas Food Service EquipmentANSI/NFPA 54 National Fuel Gas CodeANSI Z223/NFPA 70 National Electrical Code62.4 NSF Standards:7NSF/ANSI Standard No. 4 Commercial Cooking,Rethermalization, and Powered Hot Food Holding andTransportation Equipment2.5 AS

19、ME Documents:8ASME Boiler and Pressure Vessel Code Section IVHeating BoilersASME Boiler and Pressure Vessel Code Section VIIIDivision 12.6 Military Standards:9MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment (Type 1Environmental and Type 2InternallyExcited)MIL-STD-461 Requirements For the

20、Control Of Electro-magnetic Interference Characteristics of Subsystems andEquipmentMIL-STD-1399/300 Interface Standard For Shipboard Sys-tems Section 300A Electric Power, Alternating Current3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 boilerless steam cookeras used in this

21、specification,is a device with one or more food steaming compartments inwhich the steam is generated within the food compartmentwithout a separate steam generator.3.1.2 capacitythe capacity of a steam cooker is deter-mined by the number of steam table pans that it is designed tohold during cooking.3

22、.1.3 connectionless steam cooker or steameras used inthis specification, is a steam cooker without permanent waterfill and drain connection and is typically intended for batchcooking. Such a steam cooker may be optionally fitted with awater fill connection or a drain connection, or both.3.1.4 pansco

23、ntainers used to hold the food product in thesteamer cavity.Afull size steam table pan is nominally 1234 by2034 by 212 in. (324 by 527 by 64 mm).3.1.5 pressure/pressureless steameras used in thisspecification, is a device with one or more food steamingcompartments in which the energy in steam is tra

24、nsferred to thefood by direct contact. The pressure occurring in the foodcompartment of these steamers during cooking ranges from 0to 15 psig (0 to 103.42 KPa).3.1.6 steam cooker with heating boileras used in thisspecification, is a separate heating boiler that supplies steam tocooking compartment a

25、t a pressure range from 0 to 15 psig (0to 103.42 KPa) and both the generator and cooking chamberare housed in a single unit.3.1.7 steam cooker with steam generatoras used in thisspecification, is a separate steam generator that supplies steamto cooking compartment at a pressure of less than 0.5 psig

26、(3.45 KPa) and both the generator and cooking chamber arehoused in a single unit.3.1.8 sub-zero pressure steameras used in thisspecification, is a device with one or more food steamingcompartments in which the energy in steam is transferred to thefood by direct contact. The food compartment of these

27、 steam-ers during cooking is at a vacuum of 1 in. of mercury (3.4 KPa)minimum or greater.4. Classification4.1 Steam cookers covered by this specification are classi-fied by type (more than one type may be specified for the sameequipment), grade, class, size, style, and capacity:4.2 Type:4.2.1 Type I

28、ATable or countertop units with permanentwater inlet and drain connection.4.2.2 Type IBTable or countertop units without permanentwater inlet and drain connection (connectionless steamer).4.2.3 Type IIFloor mounted on an open stand.4.2.4 Type IIIFloor mounted on a cabinet base.4.2.5 Type IVUnit with

29、 a pressure or pressure-less sepa-rate steam generator.4.2.6 Type VUnit without a separate steam generator(boilerless steamer).4.3 Grade:4.3.1 Grade A0 to 2.9 psig (0 to 19.99 KPa) compartmentpressure.4.3.2 Grade B3.0 to 9.9 psig (20 to 68.90 KPa) compart-ment pressure.4.3.3 Grade C10.0 to 15 psig (

30、68.95 to 103.42 KPa)compartment pressure.4.3.4 Grade DVacuum of 1 to 29.8 in. (25.4 to 755 mm)of mercury.NOTE 1These pressure values refer to the continuous pressure or themaximum pressure reached during a cooking cycle.4.4 Class:4.4.1 Class 1208 V, 60 Hz, 1 phase.4.4.2 Class 2208 V, 60 Hz, 3 phase.

31、4.4.3 Class 3240 V, 60 Hz, 1 phase.4.4.4 Class 4240 V, 60 Hz, 3 phase.4.4.5 Class 5480 V, 60 Hz, 1 phase.4.4.6 Class 6480 V, 60 Hz, 3 phase.4.4.7 Class 7120 V, 60 Hz, 1 phase.5Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.6Available from Na

32、tional Fire Protection Association (NFPA), 1 BatterymarchPark, Quincy, MA 02269-9101.7Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140.8Available from American Society of Mechanical Engineers (ASME), ASMEInternational Headquarters, Three Park Ave., New Y

33、ork, NY 10016-5990.9Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http:/dodssp.daps.dla.mil.F1217 1724.4.8 Class 8220 V, 60 Hz, 3 phase.4.4.9 Class 9230 (65 %) V, 50 Hz, 1 phase.4.4.10 Class 10400 (65 %) V, 50 Hz, 3 pha

34、se.4.4.11 Class 11440 V, 60 Hz, 3 phase (shipboard use).4.5 Size:4.5.1 Size aOne-compartment steamer.4.5.2 Size bTwo-compartment steamer.4.5.3 Size cThree-compartment steamer.4.6 Style:4.6.1 The steam used in the food compartments must bemade from potable water and can be supplied from a self-contai

35、ned electric, gas-fired, or steam coil steam generator, orfrom an external potable steam source.4.6.2 Style iDirectly connected to an external steamsource.4.6.3 Style iiSelf-contained steam coil steam generator.4.6.4 Style iiiSelf-contained gas-fired steam generator.4.6.5 Style ivSelf-contained elec

36、tric steam generator.4.7 Capacity:4.7.1 Maximum three full size pans.4.7.2 Maximum five full size pans.4.7.3 Maximum six full size pans.4.7.4 Maximum ten full size pans.4.7.5 Maximum 12 full size pans.4.7.6 Maximum 16 full size pans.4.7.7 Maximum 18 full size pans.4.7.8 Maximum 20 full size pans.4.7

37、.9 Maximum 24 full size pans.5. Ordering Information5.1 An order for a steam cooker under this specificationshall include the following information:5.1.1 ASTM specification number and year of issue,5.1.2 Quantity to be furnished,5.1.3 Type (include more than one type as applicable),5.1.4 Grade,5.1.5

38、 Class,5.1.6 Size,5.1.7 Style, and5.1.8 Capacity (for capacity 4.7.3 through 4.7.9, specify sizea, b, or c).5.2 The following options should be reviewed and if any aredesired they should be included in the order.5.2.1 When Federal/Military procurement(s) is involved,refer to the supplement pages.5.2

39、.2 Type of gas, if applicable: natural, propane, other(specify high heating value of gas in Btu per cubic feet, specificgravity, and composition of gas for other gases).5.2.3 Electrical power supply connection if applicable;power cord with plug or conduit connection and size.5.2.4 If required, the a

40、bility to cook frozen food withoutthawing it first.5.2.5 When other than manufacturers standard,commercial, domestic packaging is required, specify packag-ing requirements.5.2.6 Specify special requirements, such as inspections,accessories, additional nameplate data, anchorable feet, stack-ing of di

41、fferent capacities for size b or size c, etc.5.2.7 If required, specify an automatic cold water steamcondenser on the steam cookers drain line.5.2.8 When specified, a certification to ensure that samplesrepresenting each lot have been either tested or inspected asdirected and the requirements have b

42、een met. When specified,a copy of the certification or test results, or both, shall befurnished to the purchaser.5.2.9 If Type 430 corrosion-resistant steel is not desired in6.4.5.2.10 Type of ControlsElectro-mechanical, solid state, orprogrammable/computer controlled.5.2.11 When specified, a fan an

43、d baffle shall be provided ina steam cooking compartment:5.2.11.1 Fan shall be operated by a single speed or two-speed motor.5.2.11.2 Air baffle or fan guard may be provided to maintainuniformity of temperature within the cooking cavity.5.2.11.3 When provided, the baffle or fan guard shall beremovab

44、le for cleaning of fan or blower.5.2.12 Water Resistance:5.2.12.1 When specified, control components and electricalwiring shall be resistant to moisture and condensation due tosteam from “blow-down” of boiler or accidental leakage.5.2.12.2 When specified, all control components and ex-posed electric

45、al wiring shall be resistant to cleaning by a waterspray hose connected to domestic city water supply.5.2.13 When specified, the steam cooker shall be providedwith “Hold” or “Cook and Hold” feature.5.2.14 When specified, a quick-disconnect gas supply, anapproved quick disconnect (socket and plug) co

46、nforming toANSI Z21.41, and a flexible metal connector conforming toANSI Z21.69 shall be provided with the steam cooker.5.2.15 When specified, additional accessories such as: wireshelves, casters, steamer stand, legs, spray hose assembly, andfaucets shall be provided.6. Materials6.1 General:6.1.1 St

47、eam cookers shall conform to the documents listedin 2.1 and 2.3.6.1.2 Materials used shall be free from defects, which wouldaffect the performance or maintainability of individualcomponents, or of the overall assembly.6.1.3 Materials not specified herein shall be of the samequality used for the inte

48、nded purpose in commercial practice.6.1.4 Use of used or rebuilt products is not allowed underthis specification.6.2 DoorThe door shall be constructed of Types 302 or304 corrosion-resistant steel conforming to SpecificationA240/A240M. Aluminum alloy Types 356 or 319 conformingto Specification B108 o

49、r Type 6061 aluminum alloy conform-ing to Specification B209 may also be used alone or incombination with the corrosion-resisting steels described.F1217 1736.3 Food Cooking CompartmentCompartment shall beconstructed of Types 302, 304, 304L, 316, or 316L corrosion-resistant steel conforming to Specification A240/A240M,oraluminum alloy Type 3003-0 conforming to SpecificationB209. Pan racks shall be fabricated from Types 302, 304, or316 corrosion-resistant steel conforming to SpecificationsA276 or A478.6.4 ExteriorUnless o