1、Designation: F1217 11An American National StandardStandard Specification forCooker, Steam1This standard is issued under the fixed designation F1217; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A numbe
2、r 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 food cookers and food reheat-ers
3、which use steam as the heat source. These units are alsoknown as steamers, steam ovens, and steam cookers whichutilize steam generated by gas, electric heat, or steam coilsources, or a combination thereof, in commercial and institu-tional food service establishments. This specification can beused fo
4、r sub-zero-pressure steamers, pressure steamers, com-bination pressure/pressureless steamers, boilerless steamers,and connectionless steamers, and does not cover steam cookingequipment used by food processors who normally package thefood that they cook.1.2 The values stated in inch-pound units are t
5、o be regardedas the standard. The SI values given in parentheses areprovided for information only.1.3 This standard may involve hazardous materials, opera-tions, and equipment. This standard does not purport toaddress all of the safety concerns, if any, associated with itsuse. It is the responsibili
6、ty 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 SteelA167 Specification for Stainless and Heat-Resisting
7、Chromium-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 PressureVessels and for General ApplicationsA268/A268M Specifi
8、cation for Seamless and Welded Fer-ritic and Martensitic Stainless Steel Tubing for GeneralServiceA269 Specification for Seamless and Welded AusteniticStainless Steel Tubing for General ServiceA276 Specification for Stainless Steel Bars and ShapesA478 Specification for Chromium-Nickel Stainless Stee
9、lWeaving and Knitting WireA568/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, Carbon, Struc-tural, High-Strength
10、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 StrengthB108 Specification for Alumi
11、num-Alloy Permanent MoldCastingsB209 Specification for Aluminum and Aluminum-AlloySheet and PlateD3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF1484 Test Methods for
12、Performance of Steam Cookers2.2 Underwriters Laboratories Standard:3UL/ANSI 197 Commercial Electric Cooking Appliances2.3 ANSI Standards:4ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)ANSI Z1.4 Sampling Procedures and Tables for Inspectionby AttributesANSI Z21.41 Quick-Disconnect Devic
13、es for Use With GasFuel AppliancesANSI Z21.69 Connectors for Moveable Gas Appliances1This 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 July 1, 20
14、11. Published August 2011. Originallyapproved in 1989. Last previous edition approved in 2010 as F1217 10. DOI:10.1520/F1217-11.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume informatio
15、n, refer to the standards Document Summary page onthe ASTM website.3Available from Underwriters Laboratories (UL), Corporate Progress, 333Pfingsten Rd., Northbrook, IL 60062.4Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.1Copyright ASTM Int
16、ernational, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.ANSI Z83.11 Gas Food Service EquipmentANSI/NFPA 54 National Fuel Gas CodeANSI Z223/NFPA 70 National Electrical Code52.4 NSF Standards:6NSF/ANSI Standard No. 4 Commercial Cooking, Rether-malization, and Po
17、wered Hot Food Holding and Transpor-tation Equipment2.5 ASME Documents:7ASME Boiler and Pressure Vessel Code Section IVHeating BoilersASME Boiler and Pressure Vessel Code Section VIIIDivision 12.6 Military Standards:8MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment (Type 1Environmental and
18、 Type 2InternallyExcited)MIL-STD-461 Requirements For the Control Of Electro-magnetic Interference Characteristics of Subsystems andEquipmentMIL-STD-1399/300 Interface Standard For Shipboard Sys-tems Section 300A Electric Power, Alternating Current3. Terminology3.1 Definitions of Terms Specific to T
19、his Standard:3.1.1 boilerless steam cookeras used in this specification,is a device with one or more food steaming compartments inwhich the steam is generated within the food compartmentwithout a separate steam generator.3.1.2 capacitythe capacity of a steam cooker is deter-mined by the number of st
20、eam table pans that it is designed tohold during cooking.3.1.3 connectionless steam cooker or steameras used inthis specification, is a steam cooker without permanent waterfill and drain connection and is typically intended for batchcooking. Such a steam cooker may be optionally fitted with awater f
21、ill connection or a drain connection, or both.3.1.4 panscontainers used to hold the food product in thesteamer cavity.Afull size steam table pan is nominally 1234 by2034 by 212 in. (324 by 527 by 64 mm).3.1.5 pressure/pressureless steameras used in this speci-fication, is a device with one or more f
22、ood steaming compart-ments in which the energy in steam is transferred to the food bydirect contact. The pressure occurring in the food compartmentof these steamers during cooking ranges from 0 to 15 psig (0to 103.42 KPa).3.1.6 steam cooker with heating boileras used in thisspecification, is a separ
23、ate heating boiler that supplies steam tocooking compartment at a pressure range from 0 to 15 psig (0to 103.42 KPa) and both the generator and cooking chamberare housed in a single unit.3.1.7 steam cooker with steam generatoras used in thisspecification, is a separate steam generator that supplies s
24、teamto cooking compartment at a pressure of less than 0.5 psig(3.45 KPa) and both the generator and cooking chamber arehoused in a single unit.3.1.8 sub-zero pressure steameras used in this specifica-tion, is a device with one or more food steaming compartmentsin which the energy in steam is transfe
25、rred to the food by directcontact. The food compartment of these steamers duringcooking is at a vacuum of 1 in. of mercury (minimum) orgreater.4. Classification4.1 Steam cookers covered by this specification are classi-fied by type (more than one type may be specified for the sameequipment), grade,
26、class, size, style, and capacity:4.2 Type:4.2.1 Type IATable or countertop units with permanentwater inlet and drain connection.4.2.2 Type IBTable or countertop units without permanentwater inlet and drain connection (connectionless steamer).4.2.3 Type IIFloor mounted on an open stand.4.2.4 Type III
27、Floor mounted on a cabinet base.4.2.5 Type IVUnit with a pressure or pressure-less sepa-rate steam generator.4.2.6 Type VUnit without a separate steam generator(boilerless steamer).4.3 Grade:4.3.1 Grade A0 to 2.9 psig (0 to 19.99 KPa) compartmentpressure.4.3.2 Grade B3.0 to 9.9 psig (20 to 68.90 KPa
28、) compart-ment pressure.4.3.3 Grade C10.0 to 15 psig (68.95 to 103.42 KPa)compartment pressure.4.3.4 Grade DVacuum of 1 to 29.8 in. (25.4 to 755 mm)of mercury.NOTE 1These pressure values refer to the continuous pressure or themaximum pressure reached during a cooking cycle.4.4 Class:4.4.1 Class 1208
29、 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 (65 %) V, 50 Hz, 1
30、phase.4.4.10 Class 10400 (65 %) V, 50 Hz, 3 phase.4.4.11 Class 11440 V, 60 Hz, 3 phase (shipboard use).4.5 Size:4.5.1 Size aOne-compartment steamer.4.5.2 Size bTwo-compartment steamer.4.5.3 Size cThree-compartment steamer.4.6 Style:5Available from National Fire Protection Association (NFPA), 1 Batte
31、rymarchPark, Quincy, MA 02269-9101.6Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140.7Available from American Society of Mechanical Engineers (ASME), ASMEInternational Headquarters, Three Park Ave., New York, NY 10016-5990.8Available from Standardization
32、 Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http:/dodssp.daps.dla.mil.F1217 1124.6.1 The steam used in the food compartments must bemade from potable water and can be supplied from a self-contained electric, gas-fired, or steam coil steam generato
33、r, orfrom an external potable steam source.4.6.2 Style iDirectly connected to an external steamsource.4.6.3 Style iiSelf-contained steam coil steam generator.4.6.4 Style iiiSelf-contained gas-fired steam generator.4.6.5 Style ivSelf-contained electric steam generator.4.7 Capacity:4.7.1 Maximum three
34、 full size pans.4.7.2 Maximum five full size pans.4.7.3 Maximum six full size pans.4.7.4 Maximum ten full size pans.4.7.5 Maximum 12 full size pans4.7.6 Maximum 16 full size pans.4.7.7 Maximum 18 full size pans.4.7.8 Maximum 20 full size pans.4.7.9 Maximum 24 full size pans.5. Ordering Information5.
35、1 An order for a steam cooker under this specificationshall include the following information:5.1.1 ASTM specification number and year of issue,5.1.2 Quantity to be furnished,5.1.3 Type (include more than one type as applicable),5.1.4 Grade,5.1.5 Class,5.1.6 Size,5.1.7 Style, and5.1.8 Capacity (for
36、capacity 4.7.3 through 4.7.9, specify sizea, b, or c).5.2 The following options 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 Type of gas, if applicable: natural, propane, other
37、(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 connection if applicable;power cord with plug or conduit connection and size.5.2.4 If required, the ability to cook frozen food withoutthawing it first.5.2
38、.5 When other than manufacturers standard, commer-cial, domestic packaging is required, specify packaging re-quirements.5.2.6 Specify special requirements, such as inspections,accessories, additional nameplate data, anchorable feet, stack-ing of different capacities for size b or size c, etc.5.2.7 I
39、f required, specify an automatic cold water steamcondenser on the steam cookers drain line.5.2.8 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
40、or test results, or both, shall befurnished to the purchaser.5.2.9 If Type 430 corrosion-resistant steel is not desired in6.4.5.2.10 Type of ControlsElectro-mechanical, solid state, orprogrammable/computer controlled.5.2.11 When specified, a fan and baffle shall be provided ina steam cooking compart
41、ment:5.2.11.1 Fan shall be operated by a single speed or two-speed motor.5.2.11.2 Air baffle or fan guard may be provided to maintainuniformity of temperature within the cooking cavity.5.2.11.3 When provided, the baffle or fan guard shall beremovable for cleaning of fan or blower.5.2.12 Water Resist
42、ance:5.2.12.1 When specified, control components and electricalwiring shall be resistant to moisture and condensation due tosteam from “blow-down” of boiler or accidental leakage.5.2.12.2 When specified, all control components and ex-posed electrical wiring shall be resistant to cleaning by a waters
43、pray hose connected to domestic city water supply.5.2.13 When specified, the steam cooker shall be providedwith “Hold” or “Cook and Hold” feature.5.2.14 When specified, a quick-disconnect gas supply, anapproved quick disconnect (socket and plug) conforming toANSI Z21.41, and a flexible metal connect
44、or conforming toANSI Z21.69 shall be provided with the steam cooker.5.2.15 When specified, additional accessories such as: wireshelves, casters, steamer stand, legs, spray hose assembly, andfaucets shall be provided.6. Materials6.1 General:6.1.1 Steam cookers shall conform to the documents listedin
45、2.1 and 2.3.6.1.2 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 Use of u
46、sed or rebuilt products is not allowed underthis specification.6.2 DoorThe door shall be constructed of Types 302 or304 corrosion-resistant steel conforming to SpecificationsA167,orA240/A240M. Aluminum alloy Types 356 or 319conforming to Specification B108 or Type 6061 aluminumalloy conforming to Sp
47、ecification B209 may also be used aloneor in combination with the corrosion-resisting steels described.6.3 Food Cooking CompartmentCompartment shall beconstructed of Types 302, 304, 304L, 316, or 316L corrosion-resistant steel conforming to Specifications A167 or A240/A240M, or aluminum alloy Type 3
48、003-0 conforming to Speci-fication B209. Pan racks shall be fabricated from Types 302,304, or 316 corrosion-resistant steel conforming to Specifica-tions A276 or A478.6.4 ExteriorUnless otherwise specified, material shall beTypes 201, 302, 304, 304L, 316, 316L, or 430 corrosion-resistant stainless s
49、teel conforming to Specification A240/A240M or to Specifications A167 or A176 as applicable, andthickness shall be 0.030 in. (0.762 mm) or 22 U.S. gaugeminimum.6.5 Hardware and FittingsUnless otherwise specified, allhardware and fittings shall be corrosion-resistant or suitablyF1217 113processed to resist corrosion in accordance with the manufac-turers standard practice.6.6 Threaded PartsAll threaded parts shall conform toANSI B1.1.7. Design and Construction7.1 General:7.1.1 Steam cookers shall conform to UL/ANSI 197,ANSI Z83.1
