1、Designation: F2834 10An American National StandardStandard Specification forInduction Cooktops, Counter Top, Drop-in Mounted, or FloorStanding1This standard is issued under the fixed designation F2834; the number immediately following the designation indicates the year oforiginal adoption or, in the
2、 case of revision, 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.1. Scope1.1 This specification covers cooktops which utilize induc-tion as a means for cooking and
3、warming food in commercialand institutional food service establishments. Included aretabletop units, drop-in units and floor standing equipment withintegral induction hobs.1.2 The values stated in inch-pound units are to be regardedas the standard. The SI values given in parentheses areprovided for
4、information only.1.3 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to us
5、e.2. Referenced Documents2.1 ASTM Standards:2D3951 Practice for Commercial PackagingF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF760 Specification for Food Service Equipment ManualsF1521 Test Methods for Performance of Range Tops2.2 ANSI Standards:NSF/ANSI
6、 4 Commercial Cooking, Rethermalization, andPowered Hot Food Holding and Transport Equipment3ANSI/NFPA 70 National Electric Code4ANSI/UL 197 Standard for Commercial Electric CookingAppliances5ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)6ANSI Z1.4 Sampling Procedures and Tables for In
7、spectionand Attributes7ANSI Z83.11 Gas Food Service Equipment6ANSI Z97.1 Safety Glazing Materials Used in Buildings -Safety Performance Specifications and Methods of Test62.3 Other Standards:IEC61000-4-2 Electromagnetic Compatibility (EMC)Part 4-2: Testing and Measurement TechniquesElectrostatic Dis
8、charge Immunity TestFCC Part 18.305 and 18.307 Field Strength Limit and EMCConduction Limit3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 countertop unitan induction unit intended to beoperated on a counter or table.3.1.2 drop-in unitan induction unit intended to be in-stalle
9、d in a counter top or application specific cut-out.3.1.3 floor standing unitan induction unit intended to beoperated standing on the floor.3.1.4 hoban individual heating or cooking zone, typicallyassociated with an individual induction coil.3.1.5 hybrid unitan induction cooktop combined withanother
10、heating method.3.1.6 induction cooktopa commercial or institutional foodcooking or warming device using magnetic induction as theheating energy source. in the context of this specification, thisincludes countertop, counter drop-in, and floor standing units.3.1.7 wok unitan induction cooking unit wit
11、h a roundbowl heating surface for heating woks.1This 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 May 1, 2010. Published June 2010. DOI: 10.1520/
12、F2834-10.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from NSF International, P.O. Box 130140,
13、789 N. Dixboro Rd., AnnArbor, MI 48113-0140.4Available from National Fire Protection Association (NFPA), 1 BatterymarchPark, Quincy, MA 02269-9101.5Available from Global Engineering Documents, 15 Inverness Wayeast, Engle-wood, Co 80112-5704.6Available from American National Standards Institute (ANSI
14、), 25 W. 43rd St.,4th Floor, New York, NY 10036.7Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS OR Acquisition Stream-lining and Standardization Information System (ASSIST) which is the officialsource of all documents
15、 listed in the DoD Index of Specifications and Standards.The ASSIST can be located at http:/dsp.dla.mil.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4. Classification4.1 Type:4.1.1 Type ITable or Counter top units4.1.2 Type IIDrop
16、-in units4.1.3 Type IIITable or counter top wok unit4.1.4 Type IVDrop-in wok unit4.2 Group:4.2.1 Group AInduction only4.2.2 Group BHybrid4.3 Style:4.3.1 Single hob4.3.2 Multihob4.4 Class:4.4.1 Class 1120 volts, 60 hertz, 1 phase4.4.2 Class 2208 volts, 60 hertz, 1 phase4.4.3 Class 3208 volts, 60 hert
17、z, 3 phase4.4.4 Class 4240 volts, 60 hertz, 1 phase4.4.5 Class 5208240 volts, 50/60 hertz, 1 phase4.4.6 Class 6480 volts, 60 hertz, 3 phase4.4.7 Class 7230 volts, 50 hertz, 1 phase4.4.8 Class 8240 volts, 50 hertz, 1 phase4.4.9 Class 9400 volts, 50 hertz, 3 phase4.4.10 Class 10415 volts, 50 hertz, 3
18、phase4.4.11 Class 11380 volts, 50 hertz, 3 phase5. Ordering Information5.1 Orders for Induction Cooktops under this specificationshall specify:5.1.1 ASTM specification number and date of issue,5.1.2 Quantity to be furnished,5.1.3 Type,5.1.4 Group,5.1.5 Style, and5.1.6 Class.5.2 The following options
19、 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.5.2.2 Electrical power connection if applicablepowercord with plug or conduit connection and size.5.2.3 When other than manufacturers st
20、andard, commer-cial, domestic packaging is required, specify packaging re-quirements.6. Materials and Manufacture6.1 General:6.1.1 Induction cooktops shall conform to the applicabledocuments listed in 2.2.6.1.2 Materials used shall be free from defects, which wouldaffect the performance or maintaina
21、bility 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 Use of used or rebuilt products is not allowed underthis specification.6.2 Hardware and FittingsUnless otherwise sp
22、ecified, allhardware and fittings shall be corrosion-resistant or suitablyprocessed to resist corrosion in accordance with the manufac-turers standard practice.6.3 Threaded PartsAll threaded parts shall conform toANSI B1.1.7. Design and Construction7.1 Induction cooktops may optionally include tempe
23、raturecontrol. If included, the temperature control shall have anaccuracy of 610F, measured at the bottom of the cooking/warming vessel. (See Section 10.)7.2 Induction cooktops shall include a line current limitingcapability.7.3 Countertop induction cooktops shall be fixed or portableand provided wi
24、th standard power plugs or hard wired asappropriate to the application.7.4 Drop-in induction cooktops may optionally be suppliedwithout a plug, with power wiring appropriate for direct powerconnection.7.5 When specified, an induction cooktop shall include areplaceable fan air filter.7.6 When specifi
25、ed, an induction cooktop shall include acleanable fan air filter.7.7 When specified, an induction cooktop shall have apower save/sleep mode.7.8 Safety Features:7.8.1 Induction cooktops shall include a “dry pan” feature,causing the unit to be shut off if an excessive unit top surfacetemperature of 31
26、6C (600F) is reached. (See Section 10.)7.8.2 Induction cooktops shall include a minimum loaddetermination capability to ensure that only intended objects/cookware will be heated. (See Section 10.)7.8.3 Induction cooktops shall include internal safety mea-sures to ensure unintended on-states may not
27、occur.7.8.4 Multi-hob induction coooktops shall include a clear(graphical) depiction of the association of controls with hobs.7.8.5 Induction cooktops shall beANSI Z97.1 compliant forany glass panels other than the cooking surface (such as userinterface panels).7.8.6 Induction cooktops shall be ANSI
28、/UL 197 compliant.8. Physical Properties8.1 When specified, the user interface/controls shall resistthe intrusion of water.8.2 Induction cooktops shall be NSF/ANSI 4 compliant.9. Performance Requirements9.1 Induction cooktops shall be able to operate at their ratedpower:9.1.1 Using a pan specified b
29、y the manufacturer, an induc-tion cooktop shall be able to operate at its rated power 610 %.(See Section 10.)9.1.2 Using a pan specified by the manufacturer, an induc-tion cooktop shall be able to operate at its rated power outputcontinuously, except as limited by temperature controls orsafety featu
30、res.9.2 Induction cooktops shall function properly at their ratedvoltage input +5/10 %.9.3 Induction cooktop efficiencies (power delivered to acooking/warming load v.s. input power) shall be 85 % at ratedpower. (See Section 10.)F2834 1029.4 Induction cooktops shall be IEC61000-4-2 ESD stan-dards com
31、pliant for 10kV air and 8kV contact discharge.9.5 Induction cooktops shall meet FCC part 18.305 and18.307 radiated field strength emissions limit and EMC con-ducted emissions limit requirements.10. Testing Methods10.1 Temperature Control Accuracy Test:10.1.1 This test is preformed if the induction c
32、ooktopincludes a temperature setting capability. The induction cook-top shall be connected to the specified power source. Athermocouple is applied to the bottom center of a suitablecooking vessel partially filled with water. The temperature ismonitored as the unit is operated at each selectable oper
33、atingtemperature (or at 10F intervals) until the temperature hasstabilized. The measured temperature shall be within 610F ofthe set temperature.10.2 Dry Pan Test:10.2.1 The induction cooktop shall be connected to thespecified power source. Temperature at the top center of theunit cooking/warming sur
34、face shall be monitored with athermocouple. The unit shall be operated with a dry pan load atfull power and the temperature monitored. If the temperaturereaches 316C (600F), the unit shall shut down and stopproviding power to the load.10.3 Minimum Load Detection Test:10.3.1 The induction cooktop sha
35、ll be connected to thespecified power source. Place a low carbon sheet steel dischaving a diameter of 50 mm and a thickness of 1.5 mm flat inthe most unfavorable position in the cooking zone and operatethe unit at a full power setting. The disc shall not be heated inexcess of 35C above the ambient s
36、tarting temperature.10.4 Operating Power Test:10.4.1 The induction cooktop shall be connected to thespecified power source, using a suitable calibrated power inputmeasuring device. The cooktop shall be operated with a panspecified by the manufacturer at the maximum power setting.The measured power i
37、nput, corrected for power factor, shall bewithin 610 % of the rated power.10.5 Induction Cooktop Effciency Test:10.5.1 Induction cooktop efficiency shall be measured usingTest Methods F1521, and shall be 85 %, power delivered tothe load/input power. The test shall be performed in accordancewith 10.2
38、, “Energy Input Rate”.10.5.2 The test shall be performed using a 20 quart induc-tion compatible stock pot. Examples are Polarware model 203,Vollrath model 77610, and Update International model SPS-20.11. Product Marking11.1 Each induction cooktop shall be provided with anidentification plate or labe
39、l in compliance withANSI Z83.11 orANSI/UL 197.12. Packaging and Package Marking12.1 The induction cooktop shall be packaged and packed inaccordance with the manufacturers standard commercial do-mestic packaging. The package shall be marked showing thename of the product, model number, serial number
40、andmanufacturers name. When purchaser specified, packagingshall be in accordance with the requirements of PracticeD3951.13. Sampling and Quality Assurance13.1 SamplingWhen specified in the contract or purchaseorder, sampling for the inspection and tests contained in themain body of this specificatio
41、n shall be performed in accor-dance with ANSI Z1.4.13.2 The induction cooktop ready for shipment shall bemeasured and inspected by the manufacturer for compliancewith this specification.14. Instruction Materials and Manuals14.1 Each induction cooktop shall be furnished with aninstallation and operat
42、ing instruction manual. Manual shallcomply with Specification F760.15. Keywords15.1 burner; cooking device; drop-in cooktop; food serviceequipment; hob; induction; induction cooktop; warming deviceSUPPLEMENTARY REQUIREMENTSFEDERAL AND MILITARY PROCUREMENTThe supplemental requirements which follow ap
43、ply to all Federal and Military procurements.Where provisions of this supplement conflict with the main body, this supplement shall prevail.S1. ManualS1.1 A manual complying with Specification F760 andSupplement shall be provided.S2. First Article InspectionS2.1 When required, the first article insp
44、ection shall beperformed on one unit. The first article may be either a firstproduction or a standard production item from the supplierscurrent inventory, provided the item meets the requirements ofthe specification and is representative of the design, construc-tion, and manufacturing technique appl
45、icable to the remainingitems to be furnished under the contract.S3. Data NameplateS3.1 When required by purchaser, a nameplate shall containthe following:S3.1.1 National Stock Number (NSN).S3.1.2 Government-approved manual number.F2834 103S4. Part Identifying NumberS4.1 The following part identifyin
46、g numbering procedure isfor government purposes and does not constitute a requirementfor the contractor. These classes are the same as those inSection 4. The Pins to be used for items acquired to thisASTMdocument are as follows:ASTM _ - XX - XX - XX - XX| | | | |_ Class| | | |_ Style| | |_ Group| |_
47、 Type|_ ASTM NumberS4.2 The above is an example of the PIN for an item inaccordance with ASTM Standard F_, type XX, style XX,class XX.S5. Preservation, Packaging and Package MarkingS5.1 When other than normal commercial practice or con-formance to Practice D3951 is desired, the preservation,packagin
48、g and package marking requirements shall be stated inthe purchase order or contract.S6. Human Factors CriteriaS6.1 Human factors engineering criteria principles andpractices, as defined in Practice F1166, shall be used in thedesign of all induction cooktops.S7. Manufacturers CertificationS7.1 If the
49、 manufacturer has successfully furnished thesame equipment on a previous contact within the past threeyears, further inspection will not be required. The manufacturershall certify in writing that the equipment to be furnished is thesame as that previously furnished and approved and that nomajor design changes have been made to the equipment.ASTM International takes no position respecting the validity o
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