ASTM F1047-2010 Standard Specification for Frying and Braising Pans Tilting Type《可倾式煎蒸平锅标准规范》.pdf

1、Designation: F1047 10An American National StandardStandard Specification forFrying and Braising Pans, Tilting Type1This standard is issued under the fixed designation F1047; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year

2、of last revision. A number 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 Department of Defense.1. Scope1.1 This specification covers tilting

3、frying and braising pans(also known as tilting skillets; hereinafter called braising pans)suitable for the preparation of foods by several methods, suchas frying, braising, and boiling.1.2 Braising pans shall be self-contained units with allrequired operating and safety controls ready for connection

4、 toutilities.1.3 The values as stated in inch-pound units are to beregarded as the standard. The values in parentheses areprovided for information only.1.4 This specification may involve hazardous materials,operations, and equipment. This standard does not purport toaddress all of the safety concern

5、s, if any, associated with itsuse. It is the responsibility of the user of this standard toestablish appropriate safety and health practices and deter-mine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2A36/A36M Specification for Carbon Structural

6、 SteelA167 Specification for Stainless and Heat-ResistingChromium-Nickel Steel Plate, Sheet, and StripA176 Specification for Stainless and Heat-Resisting Chro-mium Steel Plate, Sheet, and StripA240/A240M Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Press

7、ureVessels and for General ApplicationsA263 Specification for Stainless Chromium Steel-CladPlateA268/A268M Specification for Seamless and Welded Fer-ritic and Martensitic Stainless Steel Tubing for GeneralServiceA269 Specification for Seamless and Welded AusteniticStainless Steel Tubing for General

8、ServiceA276 Specification for Stainless Steel Bars and ShapesA568/A568M Specification for Steel, Sheet, Carbon, Struc-tural, 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,

9、Carbon, Struc-tural, High-Strength Low-Alloy, and High-Strength Low-Alloy with Improved Formability, General RequirementsforA1011/A1011M Specification for Steel, Sheet and Strip,Hot-Rolled, Carbon, Structural, High-Strength Low-Alloy,High-Strength Low-Alloy with Improved Formability, andUltra-High S

10、trengthD3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1786 Test Method for Performance of Braising Pans2.2 ANSI Standards:3ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)ANSI Z1.4 Sampling Procedures and Tables for Inspectionby AttributesANS

11、I Z21.41 Quick-Disconnect Devices for Use with GasFuel AppliancesANSI A21.69 Connectors for Moveable Gas AppliancesANSI Z83.11 Gas Food Service Equipment2.3 National Fire Protection Association Standards:4ANSI/NFPA 54 National Fuel Gas CodeANSI Z223/NFPA 70 National Electrical Code2.4 NSF Internatio

12、nal Standard:5NSF/ANSI Standard No. 4 Commercial Cooking, Rether-malization, and Powered Hot Food Holding and Transpor-tation Equipment1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.02Current edition a

13、pproved Nov. 1, 2010. Published December 2010. Originallyapproved in 1987. Last previous edition approved in 2004 as F1047 04. DOI:10.1520/F1047-10.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandar

14、ds volume information, refer to the standards Document Summary page onthe ASTM website.3Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from National Fire Protection Association (NFPA), 1 BatterymarchPark, Quincy, MA 02269-9101.5Av

15、ailable from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140, http:/www.nsf.org.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.2.5 Underwriters Laboratories Standard:6UL/ANSI Standard No. 197 Commerci

16、al Electric CookingAppliances2.6 Military Standards:7MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment (Type 1Environmental and Type 2InternallyExcited)MIL-STD-461 Requirements For the Control Of Electro-magnetic Interference Characteristics of Subsystems andEquipmentMIL-STD-1399/300 Interf

17、ace Standard For Shipboard Sys-tems Section 300A Electric Power, Alternating Current3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 braising pan (tilting skillet)a device where thecooking energy is stored in a steel plate that is clad with a layerof stainless steel. The clad p

18、late has stainless steel sides toaccommodate various food products.3.1.2 capacitycapacity of a braising pan is determined bythe volume of water that it is designed to hold during cooking.4. Classification4.1 Braising pans covered by this specification are classifiedby type, grade, class, size, style

19、, and capacity.4.2 Type:4.2.1 Type IAtable or countertop units with rectangularshaped clad plate and pan sides.4.2.2 Type IBtable or countertop units with circularlyshaped clad plate and pan sides.4.2.3 Type IIfloor mounted pans with an open stand.4.2.4 Type IIIfloor mounted pans with a cabinet base

20、.4.2.5 Type IVwall mounted pans.4.3 Grade:4.3.1 Grade Amanual tilting system.4.3.2 Grade Bpower tilting system.4.4 Class:4.4.1 Class 1208 V, 60 Hz, 1 phase.4.4.2 Class 2208 V, 60 Hz, 3 phase.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.

21、6 Class 6480 V, 60 Hz, 3 phase.4.4.7 Class 7120 V, 60 Hz, 1 phase.4.4.8 Class 8220 V, 60 Hz, 3 phase.4.4.9 Class 9230 V, 50 Hz, 1 phase.4.4.10 Class 10400 V, 50 Hz, 3 phase.4.4.11 Class 11- 440 V, 60 Hz, 3 phase (marine use).4.4.12 Class 12No external electric power supply (stand-ing pilot with mill

22、i-volt control system).4.5 Size:4.5.1 Size aless than 500 in.2(3225.8 cm2) of cookingsurface.4.5.2 Size b501 to 750 in.2(3225.9 to 4838.7 cm2)ofcooking surface.4.5.3 Size c751 to 1000 in.2(4838.8 to 6451.6 cm2)ofcooking surface.4.5.4 Size dmore than 1000 in.2(6451.7 cm2) inch ofcooking surface4.6 St

23、yle:4.6.1 Style ielectric heated.4.6.2 Style iigas heated.4.7 Capacity:4.7.1 Maximum 12 gal (45 L) pan.4.7.2 Maximum 20 gal (76 L) pan.4.7.3 Maximum 30 gal (114 L) pan.4.7.4 Maximum 40 gal (152 L) pan.4.7.5 Greater than 40 gal (152 L) pan.5. Ordering Information5.1 Orders for braising pans under thi

24、s specification shallinclude the following information:5.1.1 ASTM specification number and date of issue.5.1.2 Quantity to be furnished.5.1.3 Type.5.1.4 Grade.5.1.5 Class.5.1.6 Size.5.1.7 Style.5.1.8 Capacity.5.2 The following options should be reviewed and if any aredesired they should be included

25、in the order.5.2.1 When Federal/Military procurement(s) is involved,refer to the supplement pages.5.2.2 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

26、connection (except for Class12 braising pans) and, if applicable, power cord with plug orconduit connection and size.5.2.4 When other than manufacturers standard, commer-cial, domestic packaging is required, specify packaging re-quirements.5.2.5 Specify special requirements, such as inspections,acce

27、ssories, additional nameplate data, anchorable feet, and soforth.5.2.6 When specified, a certification to ensure that samplesrepresenting each lot have been either tested or inspected asdirected and the requirements have been met. When specified,a copy of the certification or test results, or both,

28、shall befurnished to the purchaser.5.2.7 If Type 430 corrosion-resistant steel is not desired5.2.8 When specified, all control components and exposedelectrical wiring shall be resistant to cleaning by a non-pressurizing spray nozzle connected to domestic city watersupply.5.2.9 When specified, a quic

29、k-disconnect gas supply, anapproved quick disconnect (socket and plug) conforming toANSI Z21.41, and a flexible connector conforming to ANSIZ21.69 shall be provided with the braising pan.5.2.10 When specified, additional accessories such as cast-ers, flanged feet, draw-off valve with strainer, fauce

30、t, spray6Available from Underwriters Laboratories Inc., 333 Pfingsten Rd., Northbrook,IL 60062-2096, http:/.7Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http:/dodssp.daps.dla.mil.F1047 102nozzle with wand hose assembl

31、y, pouring lip strainer, steamerpan holder, or lift off cover (for Type I pans) shall be provided.6. Materials and Manufacture6.1 General:6.1.1 Braising pans shall conform to Specifications A36/A36M, A167, A176, A240/A240M, A263, A268/A268M,A269, A276, A568/A568M, A635/A635M, and A1011/A1011M, as ap

32、plicable (see 2.1).6.1.2 Materials used shall be free from defects, which wouldaffect the performance or maintainability of individual compo-nents, or of the overall assembly.6.1.3 Materials not specified herein shall be of the samequality used for the intended purpose in commercial practice.6.1.4 U

33、se of used or rebuilt products is not allowed underthis specification.6.2 CoverThe cover shall be constructed of Types 300series corrosion-resistant steel conforming to SpecificationsA167 or A240/A240M.6.3 Pan InteriorPan interior shall be constructed of Types300 series corrosion-resistant steel con

34、forming to Specifica-tions A167 or A240/A240M.6.4 ExteriorUnless otherwise specified, material shall beTypes 300 series or 400 series corrosion-resistant stainless steelconforming to Specification A240/A240M or to SpecificationsA167 or A176 as applicable, and thickness shall be 20 gageminimum (0.037

35、in. (0.94 mm) U.S. revised standard gage).6.5 Hardware and fittingsUnless otherwise specified, allhardware and fittings shall be corrosion-resistant or suitablyprocessed to resist corrosion in accordance with the manufac-turers standard practice.6.6 Threaded PartsAll threaded parts shall conform toA

36、NSI B1.1.7. Design and Construction7.1 General:7.1.1 Braising pan shall be delivered assembled and readyfor connection to water, or gas piping, and electrical supply, asapplicable.7.1.2 Pan SectionThe pan section shall have a flat bottomto which various depth side(s) are formed or welded. The topedg

37、e of the front wall of the pan section shall have aproduct-retaining lip to limit spillover. There shall also be apouring lip or spout on the front wall. The bottom, the side, rearand front walls, and the pouring lip shall be of integralconstruction.7.1.3 Tilting MechanismThe tilting mechanism for T

38、ypeII, III, and IV pans shall provide a means of tilting the full pansection from the normal horizontal operating position to theposition in which the contents of the pan will completely drain.The tilting mechanism for Type II, III, and IV pans shall beself-locking with the loaded or empty pan secti

39、on in anyposition between level and fully tilted.7.1.4 Control System:7.1.4.1 Each braising pan shall have an indicator whichshows that the device is energized.7.1.4.2 Style i pans shall be equipped with electric heaters.The control system shall energize and de-energize the heatersas required by the

40、 operation of the temperature control andhigh limit controls.7.1.4.3 Style ii pans shall be equipped with gas burners andhave a means for automatic ignition of main burner gas. Aconstant burning pilot, or an electrically ignited pilot orpilotless ignition (direct spark ignition or glow coil), shall

41、beprovided for each burner system. The control system shall shutoff the gas to all burners, including pilot burners, in the eventthe means of ignition becomes inoperative. The control systemshall turn the burners “on” and “off” as required by theoperation of the temperature control and high limit co

42、ntrols.7.1.4.4 When the pan is tilted more than 10 from thehorizontal position, the power supply or gas to the mainburners shall be turned off automatically.7.1.4.5 Each pan shall be equipped with an adjustablethermostat and the range shall include 200 to 400F (93.3 to204.4C). This thermostat shall

43、automatically control the pancooking surface temperature and must contain an “off” positionas an integral part of the thermostat.7.1.4.6 When specified, each pan shall be equipped with ahigh temperature limit protection set at a maximum of 460F(237.77C) in addition to the adjustable thermostat.7.1.5

44、 Stands:7.1.5.1 Stands, bases, and cabinet supports shall be con-structed to safely support a pan loaded to capacity during theloading, cooking, and emptying operations.7.1.5.2 The base for Type IA or Type IB pans shall haveprovisions for attaching the base to the countertop.7.1.5.3 Type IV pans sha

45、ll have a rear support bracket forattachment of the pan to the in-wall carrier. Attachment meansshall be accessible.7.1.5.4 Stands:(1) Open stands for Type II pans constructed of pipe ortubing shall be not less than 1.5 in. (38.1 mm) in outsidediameter and not less than 0.060 in. (1.52 mm) wall thic

46、kness.(2) An open stand constructed of angle iron enclosed withstainless steel panels is acceptable.(3) The stand shall be furnished with adjustable feet forleveling purposes. Minimum adjustment shall be 1 in. (25.4mm).(4) Floor stands shall be stable when the pan is in the raisedposition or provisi

47、ons shall be provided to anchor the legs tothe floor.7.1.5.5 Cabinet bases for Type III pans shall be furnishedwith adjustable feet for leveling purposes. Minimum adjust-ment shall be 1 in. (25.4 mm). The rear feet shall haveprovisions for anchoring. Access to the cabinet base shall beprovided throu

48、gh a door or panel on the front of the base.7.1.6 Hinged Covers:7.1.6.1 Ahinged cover may be furnished on Type II, III, andIV pans.7.1.6.2 The cover shall be counter-balanced, hinged to moveindependently of the pan section, and hinged to the stationarystand or base.7.1.6.3 A cover is not required to

49、 be furnished on Type IAor IB pans.F1047 1037.1.6.4 When specified, a deeper cover that accommodatesstacking of food service pans for steaming of product shall befurnished.8. Performance Requirements8.1 When specified in the contract or purchase order,performance testing shall be performed and reported in accor-dance with Test Method F1786.9. Sampling and Quality Assurance9.1 SamplingWhen specified in the contract or purchaseorder, sampling for inspection should be performed in accor-dance with ANSI Z1.4.9.2 The braising p