ASTM F1047-2017 Standard Specification for Frying and Braising Pans Tilting Type《可倾式煎蒸平锅的标准规格》.pdf

1、Designation: F1047 10F1047 17 An 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,

2、the year 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 U.S. Department of Defense.1. Scope1.1 This specification c

3、overs 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 rea

4、dy 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 forinformation only.1.4 This specification may involve hazardous materials, operations, and equipment. This standard does not purport to addressall o

5、f the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriatesafety safety, health, and healthenvironmental practices and determine the applicability of regulatory limitations prior to use.1.5 This international standard was de

6、veloped in accordance with internationally recognized principles on standardizationestablished in the Decision on Principles for the Development of International Standards, Guides and Recommendations issuedby the World Trade Organization Technical Barriers to Trade (TBT) Committee.2. Referenced Docu

7、ments2.1 ASTM Standards:2A36/A36M Specification for Carbon Structural SteelA167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip (Withdrawn 2014)3A176 Specification for Stainless and Heat-Resisting Chromium Steel Plate, Sheet, and Strip (Withdrawn 2015)3A2

8、40/A240M Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels andfor General ApplicationsA263 Specification for Stainless Chromium Steel-Clad PlateA268/A268M Specification for Seamless and Welded Ferritic and Martensitic Stainless Steel Tubing f

9、or General ServiceA269 Specification for Seamless and Welded Austenitic Stainless Steel Tubing for General ServiceA276 Specification for Stainless Steel Bars and ShapesA568/A568M Specification for Steel, Sheet, Carbon, Structural, and High-Strength, Low-Alloy, Hot-Rolled and Cold-Rolled,General Requ

10、irements forA635/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 forA1011/A1011M Specification for Steel, Sheet and Strip, Hot-Rolled, Car

11、bon, Structural, High-Strength Low-Alloy, High-Strength Low-Alloy with Improved Formability, and Ultra-High StrengthD3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1786 Test Method for Performance of Braising Pans2.2 ANSI Standards:4ANSI B1.1 Unified Inch

12、 Screw Threads (UN and UNR Thread Form)ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes1 This specification is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.02Current edition approved Nov. 1, 2010Nov.

13、1, 2017. Published December 2010December 2017. Originally approved in 1987. Last previous edition approved in 20042010as F1047 04.F1047 10. DOI: 10.1520/F1047-10.10.1520/F1047-17.2 For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at serviceastm.org.

14、For Annual Book of ASTM Standardsvolume information, refer to the standards Document Summary page on the ASTM website.3 The last approved version of this historical standard is referenced on www.astm.org.4 Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New Yo

15、rk, NY 10036.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. Becauseit may not be technically possible to adequately depict all changes accurately, ASTM recommends that users cons

16、ult prior editions as appropriate. In all cases only the current versionof the standard as published by ASTM is to be considered the official document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States1ANSI Z21.41 Quick-Disconnect Device

17、s for Use with Gas Fuel AppliancesANSI A21.69 Connectors for Moveable Gas AppliancesANSI Z83.11 Gas Food Service Equipment2.3 National Fire Protection Association Standards:5ANSI/NFPA 54 National Fuel Gas CodeANSI Z223/NFPA 70 National Electrical Code2.4 NSF International Standard:6NSF/ANSI Standard

18、 No. 4 Commercial Cooking, Rethermalization, and Powered Hot Food Holding and TransportationEquipment2.5 Underwriters Laboratories Standard:7UL/ANSI Standard No. 197 Commercial Electric Cooking Appliances2.6 Military Standards:8MIL-STD-167/1 Mechanical Vibration of Shipboard Equipment (Type 1Environ

19、mental and Type 2Internally Excited)MIL-STD-461 Requirements For the Control Of Electromagnetic Interference Characteristics of Subsystems and EquipmentMIL-STD-1399/300 Interface Standard For Shipboard Systems Section 300A Electric Power, Alternating Current3. Terminology3.1 Definitions of Terms Spe

20、cific to This Standard:3.1.1 braising pan (tilting skillet)a device where the cooking energy is stored in a steel plate that is clad with a layer ofstainless steel. The clad plate has stainless steel sides to accommodate various food products.3.1.2 capacitycapacity of a braising pan is determined by

21、 the volume of water that it is designed to hold during cooking.4. Classification4.1 Braising pans covered by this specification are classified by type, grade, class, size, style, and capacity.4.2 Type:4.2.1 Type IAtable or countertop units with rectangular shaped clad plate and pan sides.4.2.2 Type

22、 IBtable or countertop units with circularly shaped 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.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

23、: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.4.4.6 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,

24、 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 (standing pilot with milli-volt control system).4.5 Size:4.5.1 Size aless than 500 in.2 (3225.8 cm2) of cooking surface.4.5.2 Size b501 to 750 in.

25、2 (3225.9 to 4838.7 cm2) of cooking surface.4.5.3 Size c751 to 1000 in.2 (4838.8 to 6451.6 cm2) of cooking surface.4.5.4 Size dmore than 1000 in.2 (6451.7 cm2) inch of cooking surface4.6 Style:5 Available from National Fire Protection Association (NFPA), 1 Batterymarch Park, Quincy, MA 02269-9101.6

26、Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140, http:/www.nsf.org.7 Available from Underwriters Laboratories Inc., 333 Pfingsten Rd., Northbrook, IL 60062-2096,(UL), 2600 N.W. Lake Rd., Camas, WA 98607-8542, http:/.8 Available from Standardization Doc

27、uments Order Desk, DODSSP, Bldg. 4, Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http:/dodssp.daps.dla.mil.F1047 1724.6.1 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 M

28、aximum 40 gal (152 L) pan.4.7.5 Greater than 40 gal (152 L) pan.5. Ordering Information5.1 Orders for braising pans under this specification shall include 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

29、.6 Size.5.1.7 Style.5.1.8 Capacity.5.2 The following options should be reviewed and if any are desired they should be included 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 he

30、ating value of gas in Btu per cubic feet, specific gravity,and composition of gas for other gases).5.2.3 Electrical power supply connection (except for Class 12 braising pans) and, if applicable, power cord with plug or conduitconnection and size.5.2.4 When other than manufacturers standard, commerc

31、ial, domestic packaging is required, specify packaging requirements.5.2.5 Specify special requirements, such as inspections, accessories, additional nameplate data, anchorable feet, and so forth.5.2.6 When specified, a certification to ensure that samples representing each lot have been either teste

32、d or inspected as directedand the requirements have been met. When specified, a copy of the certification or test results, or both, shall be furnished to thepurchaser.5.2.7 If Type 430 corrosion-resistant steel is not desired5.2.8 When specified, all control components and exposed electrical wiring

33、shall be resistant to cleaning by a non-pressurizingspray nozzle connected to domestic city water supply.5.2.9 When specified, a quick-disconnect gas supply, an approved quick disconnect (socket and plug) conforming to ANSIZ21.41, and a flexible connector conforming to ANSI Z21.69 shall be provided

34、with the braising pan.5.2.10 When specified, additional accessories such as casters, flanged feet, draw-off valve with strainer, faucet, spray nozzlewith wand hose assembly, pouring lip strainer, steamer pan holder, or lift off cover (for Type I pans) shall be provided.6. Materials and Manufacture6.

35、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 applicable (see 2.1).6.1.2 Materials used shall be free from defects, which would affect the performance or maintainability of ind

36、ividualcomponents, or of the overall assembly.6.1.3 Materials not specified herein shall be of the same quality used for the intended purpose in commercial practice.6.1.4 Use of used or rebuilt products is not allowed under this specification.6.2 CoverThe cover shall be constructed of Types 300 seri

37、es corrosion-resistant steel conforming to SpecificationsSpecifi-cation A167 or A240/A240M.6.3 Pan InteriorPan interior shall be constructed of Types 300 series corrosion-resistant steel conforming to Specification-sSpecification A167 or A240/A240M.6.4 ExteriorUnless otherwise specified, material sh

38、all be Types 300 series or 400 series corrosion-resistant stainless steelconforming to Specification A240/A240M or to SpecificationsSpecification A167 or A176 as applicable, and thickness shall be 20gage minimum (0.037in. (0.037 in. (0.94 mm) U.S. revised standard gage).6.5 Hardware and fittingsUnle

39、ss otherwise specified, all hardware and fittings shall be corrosion-resistant or suitablyprocessed to resist corrosion in accordance with the manufacturers standard practice.6.6 Threaded PartsAll threaded parts shall conform to ANSI B1.1.F1047 1737. Design and Construction7.1 General:7.1.1 Braising

40、 pan shall be delivered assembled and ready for connection to water, or gas piping, and electrical supply, asapplicable.7.1.2 Pan SectionThe pan section shall have a flat bottom to which various depth side(s) are formed or welded. The top edgeof the front wall of the pan section shall have a product

41、-retaining lip to limit spillover. There shall also be a pouring lip or spouton the front wall. The bottom, the side, rear and front walls, and the pouring lip shall be of integral construction.7.1.3 Tilting MechanismThe tilting mechanism forType II, III, and IVpans shall provide a means of tilting

42、the full pan sectionfrom the normal horizontal operating position to the position in which the contents of the pan will completely drain. The tiltingmechanism for Type II, III, and IV pans shall be self-locking with the loaded or empty pan section in any position between leveland fully tilted.7.1.4

43、Control System:7.1.4.1 Each braising pan shall have an indicator which shows 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 heaters asrequired by the operation of the temperature control and high limit

44、controls.7.1.4.3 Style ii pans shall be equipped with gas burners and have a means for automatic ignition of main burner gas.Aconstantburning pilot, or an electrically ignited pilot or pilotless ignition (direct spark ignition or glow coil), shall be provided for eachburner system. The control syste

45、m shall shut off the gas to all burners, including pilot burners, in the event the means of ignitionbecomes inoperative. The control system shall turn the burners “on” and “off” as required by the operation of the temperaturecontrol and high limit controls.7.1.4.4 When the pan is tilted more than 10

46、 from the horizontal position, the power supply or gas to the main burners shallbe turned off automatically.7.1.4.5 Each pan shall be equipped with an adjustable thermostat and the range shall include 200 to 400F (93.3 to 204.4C).This thermostat shall automatically control the pan cooking surface te

47、mperature and must contain an “off” position as an integralpart of the thermostat.7.1.4.6 When specified, each pan shall be equipped with a high temperature limit protection set at a maximum of 460F(237.77C)(238C) in addition to the adjustable thermostat.7.1.5 Stands:7.1.5.1 Stands, bases, and cabin

48、et supports shall be constructed to safely support a pan loaded to capacity during the loading,cooking, and emptying operations.7.1.5.2 The base for Type IA or Type IB pans shall have provisions for attaching the base to the countertop.7.1.5.3 Type IV pans shall have a rear support bracket for attac

49、hment of the pan to the in-wall carrier. Attachment means shallbe accessible.7.1.5.4 Stands:(1) Open stands for Type II pans constructed of pipe or tubing shall be not less than 1.5 in. (38.1 mm) in outside diameter andnot less than 0.060 in. (1.52 mm) wall thickness.(2) An open stand constructed of angle iron enclosed with stainless steel panels is acceptable.(3) The stand shall be furnished with adjustable feet for leveling purposes. Minimum adjustment shall be 1 in. (25.4 mm).(4) Floor stands shall be stable when th