1、Designation: F 2202 02 (Reapproved 2007)An American National StandardStandard Specification forSlow Cook/Hold Ovens and Hot Food Holding Cabinets1This standard is issued under the fixed designation F 2202; the number immediately following the designation indicates the year oforiginal adoption or, in
2、 the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This specification covers commercial electric slowcook/hold ovens and hot food hol
3、ding cabinets.1.2 The values stated in inch-pound units are to be regardedas the standard. The values given in parentheses are forinformation only.1.3 The following safety hazards caveat pertains only to thetest methods portion, Section 8, of this specification. Thisstandard does not purport to addr
4、ess all of the safety concerns,if any, associated with its use. It is the responsibility of the userof this standard to establish appropriate safety and healthpractices and determine the applicability of regulatory require-ments prior to use.2. Referenced Documents2.1 ASTM Standards:2D 3951 Practice
5、 for Commercial PackagingF 760 Specification for Food Service Equipment ManualsF 1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF 2140 Test Method for Performance of Hot Food HoldingCabinets2.2 Military Publications:3MIL-STD-167/1 Mechanical Vibrations of Ship
6、boardEquipment, Type IEnvironmental and Type IIInternally ExcitedMIL-STD-461 Military Standard for Electromagnetic Emis-sion and Susceptibility Requirements for the Control ofElectromagnetic InterferenceMIL-STD-1399/300 Interface Standards for Shipboard Sys-tems Section 300A, Electric Power, Alterna
7、ting Current2.3 Other Publications:ANSI/UL No. 197 Standard for Commercial Electric Cook-ing Appliance4sANSI/NFPA 70 National Electric Code5ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)6ANSI/NSF 4 Commercial Cooking, Rethermalization andHot Food Holding and Transport Equipment73. Term
8、inology3.1 Definitions:3.1.1 cook function, nan operating mode for the cook/hold oven only. The cook function requires the ability to set acooking temperature (200 to 325F) at which the product iscooked. This function is completed at a preset time or when theproduct is cooked to a preset internal pr
9、oduct temperature,measured with a product probe.3.1.2 cook/hold oven, na device that can cook foodproducts using natural convective hot air (without a circulatingfan or blower). The cook/hold ovens have a typical maximumoperating temperature of 325F. These ovens automaticallyswitch the operating mod
10、e from cook to a hold function at thecompletion of the cook function. The cook and hold functionsare defined in 3.1.1 and 3.1.4, respectively.3.1.3 hot food holding cabinet (food warmer), na devicethat can hold precooked food products to preset productholding temperatures. In general, hot food holdi
11、ng cabinet is adevice by itself and has a typical maximum operating tempera-ture of 200F.3.1.4 hold function, nan operating mode for the cook/holdoven and also the main function of the hot food holdingcabinet. The hold function allows holding a precooked productabove a safe holding temperature as de
12、fined by the NSFguidelines (ANSI/NSF 4). In the case of cook/hold oven, theoven is switched to the hold mode automatically after the cookfunction is completed. The hold function is always the default1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is t
13、he direct responsibility of Subcommittee F26.02 onCooking and Warming Equipment.Current edition approved Oct. 1, 2007. Published January 2008. Originallyapproved in 2002. Last previous edition approved in 2002 as F 2202 02.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orconta
14、ct ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-50984Available f
15、rom Underwriters Laboratories (UL), Corporate Progress, 333Pfingsten Rd., Northbrook, IL 60062.5Available from National Fire Protection Association (NFPA), 1 BatterymarchPark, Quincy, MA 02269-9101.6Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 1
16、0036.7Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.mode and remains active as long as electrical power to thecook/hold oven or hot food
17、 holding cabinet is ON.3.1.5 oven cavity, nportion or area of the oven in whichfood products are heated or cooked.3.1.6 pans, ncontainers used to hold the food product inthe oven cavity: (1) a full-size bake or sheet pan is nominally18 by 26 by 1 in. (457 by 660 by 25 mm), (2) a half -size bakeor sh
18、eet pan is nominally 18 by 13 by 1 in. (305 by 508 by 25mm), and (3) a steam pan is nominally 12 by 20 by 2.5 in. (305by 508 by 64 mm).3.1.7 product monitoring system, nthe cook function ofthe cook/hold oven is monitored for operating parameters suchas starting and ending cook time, oven temperature
19、, internalproduct temperature. Similarly, the hold function of the cook/hold oven and hot food holding cabinet is monitored forstarting time and ending time of hold function, starting andending oven and internal product temperature. The productmonitoring system should at a very minimum be capable of
20、providing the above-mentioned information, if specified.3.1.8 product probe, na temperature sensing device sup-plied with cook/hold oven or hot food holding cabinet. Theproduct probe measures the internal temperature of the foodproduct that is cooked or held warm. The product probe may beused to con
21、trol heat supplied to the oven.4. Classification4.1 Cook/hold ovens and hot food holding cabinets coveredby this specification are classified by capacity, type, style andelectrical class.4.2 CapacityThe capacity of the cook/hold oven and hotfood holding cabinet is determined by the number of bake or
22、sheet pans, steam table pans, or a combination thereof that theoven is designed for cooking or holding. For capacity classi-fication, the minimum vertical clearance between rows of pansshall be as follows: bake or sheet pans, 1 in. (25 mm); steampans, 2.5 in. (64 mm).4.3 Type:4.3.1 Type 1Cook/hold o
23、ven.4.3.2 Type 2Hot food holding cabinet.4.4 Style:4.4.1 Style 1Table or countertop units.4.4.1.1 Class AHalf-size single cavity construction; mini-mum steam pans: 3.4.4.1.2 Class BFull-size single cavity construction; mini-mum full size bake or sheet pans: 6.4.4.2 Style 2Floor standing units.4.4.2.
24、1 Class AFull-size single compartment, single con-trol; minimum half size bake or sheet pans: 16.4.4.2.2 Class BFull-size double compartment, doublecontrol; minimum full-size bake or sheet pans per cavity: 8.4.4.3 Style 3Roll-in/mobile units.4.4.3.1 Class ARoll-in units; minimum full-size bake orshe
25、et pans: 8.4.4.3.2 Class BMobile units; minimum steam pans: 16.4.4.4 This standard does not purport to address all of thestyles that may be available, but it provides an overview of themost common types and classes used in the industry.4.5 Electrical Class:4.5.1 Class 1120 V, 50/60 Hz, 1 phase.4.5.2
26、 Class 2208 V, 50/60 Hz, 1 phase.4.5.3 Class 3208 V, 50/60 Hz, 3 phase.4.5.4 Class 4240 V, 50/60 Hz, 1 phase.4.5.5 Class 5240 V, 50/60 Hz, 3 phase.4.5.6 Class 6480 V, 50/60 Hz, 3 phase.5. Ordering Information5.1 Orders for cook/hold ovens and hot food holding cabi-nets in accordance with this specif
27、ication shall include thefollowing information:5.1.1 ASTM specification number and date of issue,5.1.2 Quantity of units to be furnished,5.1.3 Type,5.1.4 Style and class, and5.1.5 Electrical class.5.2 The following options should be reviewed, and ifdesired they should be also be included in the orde
28、r:5.2.1 When Federal/Military procurement(s) is involved,refer to the supplemental pages.5.2.2 When other than manufacturers standard, commer-cial, and domestic packaging is required, specify packagingrequirements.5.2.3 When special or supplemental requirements, or both,such as inspections, options,
29、 accessories, modifications,changes for correctional facilities use, additional nameplatedata, etc. are required.5.2.4 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
30、 of the certification and/or test results shall be furnishedto the purchaser.6. Physical Requirements6.1 Design and ManufactureThe cook/hold ovens and hotfood holding cabinets shall consist of an oven cavity, sealingtype of door(s), heating elements/heating coil, oven racks forphysically supporting
31、the steam/sheet pans, and provision tolimit condensate/grease drippings on the floor or tabletopsurface. The ovens may include a door-sensing mechanism,vents, product probe, grease collection pan, and productmonitoring system, if specified.6.1.1 DoorsThe door(s) shall have replaceable gaskets.6.1.2
32、Heating SystemThe heaters should be attached in arecessed location so no accidental contact can be made. If openresistive coil type heaters are used, it should be electricallyinsulated from all metal contacts and should be protected fromcondensate/water dripping.6.1.3 Controls:6.1.3.1 The following
33、control functions must be providedfor the operation of the cook/hold oven:(1) Able to set oven temperature for cook function andoven temperature for hold function,(2) Able to set cooking interval-timer or an internal productprobe, and(3) Means to measure or indicate oven cavity temperature.6.1.3.2 T
34、he following control functions must be providedfor the operation of the hot food holding cabinet:(1) Able to set temperature for the hold function, and(2) Means to measure or indicate oven cavity temperature.F 2202 02 (2007)26.1.3.3 If specified, control functions such as door sensors,data/informati
35、on transfer ports (RS232), product-monitoringcapabilities, and water-resistant construction may be provided.6.1.4 AccessoriesIf specified, accessories such as wireshelves, casters, stacking kit, built-in trims, and locks shall beprovided.6.2 Standards and ComplianceThe oven(s) and the hotfood holdin
36、g cabinet(s) shall conform to the requirements ofANSI/UL 197 and ANSI/NSF 4, as applicable. Acceptableevidence of meeting these requirements shall be a currentlisting mark, label, or symbol of a recognized independenttesting laboratory and a current listing in the testing laborato-rys appropriate pu
37、blication.6.2.1 Certification of compliance with the standards cited inthis specification shall be provided, if required, in the purchasedocument.7. Materials7.1 GeneralCook/hold ovens and hot food holding cabi-nets shall conform to the applicable documents listed inSection 2. Materials used shall b
38、e free of defects that wouldaffect the performance or maintainability of individual compo-nents or of the overall assembly. Materials not specified hereinshall be of the same quality used for the intended purpose incommercial practice. Unless otherwise specified herein, allequipment, material, and c
39、omponents incorporated in the workcovered by this specification are to be new or fabricated usingmaterials produced from recovered materials to the maximumextent possible without jeopardizing the intended use. The useof used or rebuilt products is not allowed under this specifica-tion unless otherwi
40、se specified.7.2 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.7.3 Threaded PartsAll threaded parts shall conform toANSI B1.1.8. Performance Requi
41、rements8.1 Performance TestingThe cook/hold ovens and hotfood holding cabinets shall be tested according to Test MethodF 2140 for its holding performance. The oven performanceshould meet or exceed the requirements.9. Sampling and Quality Assurance9.1 When specified in the contract or purchase order,
42、sampling, testing, and quality assurance of finished units shallbe performed in accordance to the requirements specified byANSI/UL 197.10. Product Marking10.1 Each cook/hold oven and hot food holding cabinetshall be provided with an identification plate(s) in compliancewith ANSI/UL 197.11. Instructi
43、on Material and Manuals11.1 Each cook/hold oven and hot food holding cabinetshall be furnished with an instruction manual and material, asmay be required. Manuals shall comply with SpecificationF 760.12. Packaging and Package Marking12.1 Each cook/hold oven and hot food holding cabinetshall be packa
44、ged and packed in accordance with the manu-facturers standard commercial domestic packaging. The pack-age shall be marked showing the name of the product, modelnumber, serial number, and manufacturers name. When speci-fied, packaging shall be in accordance with the requirements ofPractice D 3951.13.
45、 Keywords13.1 cook and hold oven; foodservice equipment; holdingoven; hot food holding cabinet; low temperature cook oven;mobile warmer; oven; roll-in warmer; slow cook oven; warmerSUPPLEMENTARY REQUIREMENTSFOR FEDERAL/MILITARY PROCUREMENTWhere provisions of this supplement conflict with the main bo
46、dy, this supplement shall prevail.S1. ManualS1.1 A manual complying with Specification F 760 andSupplement shall be provided.S2. First Article InspectionS2.1 When required, the first article inspection shall beperformed on one unit. The first article may be either a firstproduction or a standard pro
47、duction item from the supplierscurrent inventory, provided the item meets the requirements ofthe specification and is representative of the design, construc-tion, and manufacturing technique applicable to the remainingitems to be furnished under the contract.S3. Data NameplateS3.1 When required by p
48、urchaser, a nameplate shall containthe following:S3.1.1 National Stock Number (NSN).S3.1.2 Government-approved manual number.S4. Part Identifying NumberS4.1 The following part identifying numbering procedure isfor government purposes and does not constitute a requirementfor the contractor. These cla
49、sses are the same as those inSection 4. The PINs to be used for items acquired to thisASTMdocument are as follows:F 2202 02 (2007)3Type 1 Cook/hold ovenType 2 Hot food holding cabinetStyle 1 Table or countertop unitsStyle 2 Floor standing unitsStyle 3 Roll-in/mobile unitsClass A Cavity constructionsingle cavity and half/full size orClass B Cavity constructionsingle/double and full sizeElectrical Class 1 120 V, 50/60 Hz, 1 phaseElectrical Class 2 208 V, 50/60 Hz, 1 phaseElectrical Class 3 208 V, 50/60 Hz, 3 phaseElectrical Class 4 240
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