ASTM F2835-2010(2017) Standard Specification for Underfired Broilers《下烤式烘烤炉的标准规格》.pdf

1、Designation: F2835 10 (Reapproved 2017) An American National StandardStandard Specification forUnderfired Broilers1This standard is issued under the fixed designation F2835; 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.1. Scope1.1 This specification covers underfired broilers which uti-lize gas or electrical heat sources for cooking food in com

3、mer-cial and institutional food service establishments.1.2 The values stated in inch-pound units are to be regardedas standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.1.3 This standard does not pur

4、port 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, health, and environmental practices and deter-mine the applicability of regulatory limitations prior to use.1.4 This international standa

5、rd was developed in accor-dance with internationally recognized principles on standard-ization established 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. Ref

6、erenced Documents2.1 ASTM Standards:2D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF1695 Test Method for Performance of Underfired Broilers2.2 ANSI Standards:3NSF/ANS

7、I 4 Commercial Cooking, Rethermalization, andPowered Hot Food Holding and Transport EquipmentANSI/UL 197 Commercial Electric Cooking AppliancesANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)ANSI Z1.4 Sampling Procedures and Tables for Inspectionand AttributesANSI Z21.41 Quick-Disconnect

8、 Devices For Use With GasFuel AppliancesANSI Z21.69 Connectors for Moveable Gas AppliancesANSI Z83.11 Gas Food Service Equipment2.3 Military Standards:4MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment (Type 1-Environmental and Type 2-Internally Ex-cited)MIL-STD-461 Requirements for the Con

9、trol of Electromag-net Interference Characteristics of Subsystems and Equip-mentMIL-STD-1399/300 Interface Standard for Shipboard Sys-tems Section 300A Electric Power, Alternating Current2.4 Other Standards:5CAN/CSA-B339 Cylinders, Spheres and Tubes for theTransportation of Dangerous Goods3. Termino

10、logy3.1 Definitions:3.1.1 underfired broiler, nas used in this specification, is adevice for cooking food consisting of a grate and a hightemperature heat source beneath the grate to cook food restingon the grate.4. Classification4.1 Broilers covered by this specification are classified bytype, styl

11、e, fuel class, and size.4.2 Type:4.2.1 Type 1For counter top use.4.2.2 Type 2OEM stand mounted.4.2.2.1 Type 2AStand with plain legs.4.2.2.2 Type 2BStand with casters.4.2.2.3 Type 2CStand with bolt-down legs.4.2.3 Type 3For flush installation (drop-in type)1This specification is under the jurisdictio

12、n 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. Published December 2017. Originallyapproved in 2010. Last previous edition approved in 2010 as F2835 10. DOI:10.1520/F2835-1

13、0R17.2For 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 American National Standards Institute (A

14、NSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.4Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http:/dodssp.daps.dla.mil.5Available from Canadian Standards Association (CSA), 5060 Spectrum Way,Mis

15、sissauga, ON L4W 5N6, Canada, http:/www.csa.ca.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Dec

16、ision on Principles for theDevelopment of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.14.3 Style (Radiant System):4.3.1 Style 1Ceramic briquettes, lava rock or other loosesubstances for radiant surface.4.3.2 S

17、tyle 2Metal radiant surface.4.3.3 Style 3Glass radiant surface.4.3.4 Style 4None.4.3.5 Style 5Combination (any of the above styles to-gether).4.4 Class:4.4.1 Electric:4.4.1.1 Class 1208V, 60 Hz, 1 phase.4.4.1.2 Class 2208V, 60 Hz, 3 phase.4.4.1.3 Class 3240V, 60 Hz, 1 phase.4.4.1.4 Class 4240V, 60 H

18、z, 3 phase.4.4.1.5 Class 5440V, 60 Hz, 3 phase.4.4.1.6 Class 6480V, 60 Hz, 3 phase.4.4.1.7 Class 7230V, 50 Hz, 1 phase.4.4.1.8 Class 8400V, 50 Hz, 1 phase.4.4.2 Gas:4.4.2.1 Class 8Natural Gas.4.4.2.2 Class 9LP Gas.(1) Class 9AFixed LP fuel applications.(2) Class 9BSelf-contained LP fuel applications

19、.4.4.2.3 Class 10Other Gases (specify gas composition,heating value and specific gravity).4.4.3 Solid Fuel:4.4.3.1 Class 11Solid Fuel without Gas Assist.4.4.3.2 Class 12Solid Fuel with Gas Assist.4.5 Size (Overall Width):4.5.1 18 in. (457 mm) nominal.4.5.2 24 in. (610 mm) nominal.4.5.3 36 in. (914 m

20、m) nominal.4.5.4 48 in. (1219 mm) nominal.4.5.5 60 in. (1524 mm) nominal.4.5.6 72 in. (1829 mm) nominal.4.5.7 This specification does not purport to address all of thesizes, which may be available, but it is an overview of the mostcommon sizes used in the industry today. Sizes not listed abovemay be

21、 designated using their nominal width.5. Ordering Information5.1 An order for a broiler(s) under this specification shallspecify the following information:5.1.1 ASTM specification number and year of issue,5.1.2 Quantity to be furnished,5.1.3 Type,5.1.4 Style,5.1.5 Class, and5.1.6 Size.5.2 The follow

22、ing options should be reviewed, and if anyare desired, they also should be included in the order.5.2.1 When federal/military procurement(s) is involved,refer to the supplementary requirements.5.2.2 When other than manufacturers standard,commercial, domestic packaging is required, specify packag-ing

23、requirements.5.2.3 Specify special requirements, such as inspections,accessories, additional nameplate data, and modifications.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 sp

24、ecified,a copy of the certification or test results, or both, shall befurnished to the purchaser.5.2.5 When specified with a quick-disconnect gas supply, anapproved quick disconnect (socket and plug) conforming toANSI Z21.41 and a flexible connector conforming to AN-SIZ21.69 shall be provided with t

25、he broiler.5.2.6 When connected to a self-contained gas fuel source,cylinder configuration (size, orientation, and number) shouldbe specified along with the type of cylinder connection device.5.2.7 For a product for outdoor use only and if the purchaseis for a LP self contained appliance, the specif

26、ications shouldstate: The broiler must be listed under Z81.11 for use with aself-contained LP system and the broiler shall furnished withall necessary LP connection components in accordance withANSI Z83.11, Part I Construction subsection titled “SelfContained LP-Gas Supply Systems.” These components

27、 shallbe those recognized for use on the broiler under the broilerslisting to ANSI Z83.11.5.2.8 As a part of a LP self contained system, if quoted thatthe self contained LP tank shall be provided with the broiler,the specifications shall state:5.2.8.1 The LP tank shall be constructed and marked inac

28、cordance with the specifications for propane cylinders of theU.S. Department of Transportation (DOT) or the specificationfor LP-gas cylinders of the National Standard of Canada,CAN/CSA-B339, or both.5.2.8.2 The LP tank connection shall be compatible withconnection system components provided with bro

29、iler.6. Materials and Manufacture6.1 General:6.1.1 Broilers shall conform to the applicable documentslisted in Section 2.6.1.2 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 spec

30、ified 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 specified (seeSection 5), all hardware and fittings shall be corrosion-resistantor suit

31、ably processed to resist corrosion in accordance with themanufacturers standard practice.6.3 Threaded PartsAll threaded parts shall conform toANSI B1.1.7. Design and Construction7.1 General:7.1.1 Broilers and accessories shall conform to ANSI/UL197 or ANSI Z83.11, as applicable, and NSF/ANSI 4, asap

32、plicable.F2835 10 (2017)27.1.2 Broilers shall be delivered assembled, ready for con-nection to electricity or gas piping, or both, as applicable.7.1.3 Service ConnectionsProvisions for service shall beprovided in the back or bottom of the broiler. Types 1 and 2shall be capable of being banked side b

33、y side.7.1.4 Electrical CharacteristicsAll electric broilers shallbe designed for operation on nominal voltage ratings, Hz andphases as specified by electrical class.7.1.5 ControlsThe temperature of each broiler sectionshall be controlled by a gas control valve, a temperature-regulating device or a

34、thermostat. If valves and thermostats arelocated on the front panel, they shall be recessed or otherwiseprotected from inadvertent changes or damage.7.1.6 Heat SourcesBroilers shall have heat sources ar-ranged so that different areas of the broiler may be controlledindependently. A minimum of one he

35、at source shall be fur-nished for every two linear feet (610 mm) of the cook surface.Heat sources shall be readily accessible for repair or replace-ment. All internal wiring shall be free of stress or tension and,where required, shall be coated with high-heat resistant insu-lation to resist water or

36、 grease. Thermal insulation shall be fireresistant and suitable for the temperatures to which it isexposed.7.1.7 Broiler Stand Design and ConstructionBroilerstands for Type 2 broilers shall be of open type design, soconstructed that they can be banked together in batteryalignment without space betwe

37、en the tops or means shall beprovided for covering the space. Means that are included tosecure the broiler to the stand, shall allow removal of thebroiler from the stand. Stands shall be as specified in 4.2.2,with plain legs, casters or bolt-down legs. Type 2B broilerstands shall be provided with a

38、minimum of four casters. Thefront casters shall be provided with brakes.8. Performance Requirements8.1 When specified in the contract or purchase order,performance testing shall be performed in accordance with TestMethod F1695.9. Sampling and Quality Assurance9.1 When specified in the contract or pu

39、rchase order,sampling for inspection should be performed in accordancewith the requirements specified in ANSI Z1.4.10. Product Marking10.1 Each broiler shall be provided with an identificationplate in compliance with (1)ANSI Z83.11 (as applicable) or (2)ANSI/UL 197 and NSF/ANSI 4, or both.11. Packag

40、ing and Package Marking11.1 The broiler shall be packaged and packed in accor-dance with the manufacturers standard commercial domesticpackaging. The package shall be marked showing the name ofthe product, model number, serial number and manufacturersname. When specified, packaging shall be in accor

41、dance withthe requirements of Practice D3951.12. Instruction Materials and Manuals12.1 Each broiler shall be provided with installation andoperators manuals. The manuals shall comply with Specifica-tion F760.13. Keywords13.1 broil; broiler; char broiler; char-broiler; cooking appli-ance; counter top

42、 mounted; drop-in type; food service equip-ment; grill; stand mounted; underfired broilerSUPPLEMENTARY REQUIREMENTSFEDERAL AND MILITARY PROCUREMENTThe supplemental requirements, which follow, apply to all Federal and Military procurements,except Naval Shipboard. Where provisions of this supplement c

43、onflict with the main body of thestandard, this supplement shall prevail.S1. ManualS1.1 A manual complying with Specification F760 and itssupplement shall be provided.S2. First Article InspectionS2.1 When required, the first article inspection shall beperformed on one unit. The first article may be

44、either a firstproduction item or a standard production item from thesuppliers current inventory, provided the item meets therequirements of the standard and is representative of thedesign, construction, and manufacturing technique applicableto the remaining items to be furnished under the contract.S

45、3. Label PlatesS3.1 Data-name PlatesIn addition to the manufacturerdata plate, char broilers shall be provided with data-nameplates readily visible to the operator during normal operatinguse and so as to not adversely affect the life and utility of theunit. Plates shall be attached to the front of t

46、he unit in such amanner as to meet the applicable National Sanitation Founda-tion sanitary requirements for this equipment. The plate shallcontain the following information, which shall be stamped,engraved or applied by photosensitive means:S3.1.1 National Stock Number (NSN).S3.1.2 Government-approv

47、ed manual number.F2835 10 (2017)3S3.2 Instruction PlatesAn instruction plate shall be madeof an ANSI/UL accepted label material and shall be attached tothe front of the machine. The instruction plate shall bearinstructions for start-up, operation, and shutdown.S4. Part Identifying NumberS4.1 The fol

48、lowing part identifying numbering procedure isfor government purposes and does not constitute a requirementfor the contractor. The PINs to be used for items acquired tothis document are created as follows:ASTM _ - XX - XX - XX - XX| | | | |_ Size| | | |_ Class| | |_ Style| |_ Type|_ ASTMNumberS4.2 T

49、he above is an examples of the PIN for an item inaccordance with ASTM Standard F_, type XX, style XX.Class XX and size XX.S5. Human Factors CriteriaS5.1 Human factors engineering criteria, principles, andpractices, as defined in Practice F1166, shall be used in thedesign of all cold food counters.S6. Preservation, Packaging and Package MarkingS6.1 When other than commercial practice or conforman