1、Designation: F1495 14a An American National StandardStandard Specification forCombination Oven Electric or Gas Fired1This standard is issued under the fixed designation F1495; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the yea
2、r 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 commercial combination, at-mospheric pressure steaming, which includes low or hightempe
3、rature steaming, baking, roasting, and rethermalizingforced-air electric and gas-fired ovens.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 s
4、tandard.1.3 The following safety hazards caveat pertains only to thetest methods portion, Section 8, of this specification:Thisspecification does not purport to address all of the safetyconcerns, if any, associated with its use. It is the responsibilityof the user of this standard to establish appro
5、priate safety andhealth practices and determine the applicability of regulatorylimitations prior to use.2. Referenced Documents2.1 ASTM Standards:2A36/A36M Specification for Carbon Structural SteelA167 Specification for Stainless and Heat-ResistingChromium-Nickel Steel Plate, Sheet, and Strip (With-
6、drawn 2014)3A176 Specification for Stainless and Heat-Resisting Chro-mium Steel Plate, Sheet, and StripA276 Specification for Stainless Steel Bars and ShapesA366/A366M Specification for Commercial Steel (CS)Sheet, Carbon, (0.15 Maximum Percent) Cold-Rolled(Withdrawn 2000)3A569/A569M Specification fo
7、r Steel, Carbon (0.15Maximum, Percent), Hot-Rolled Sheet and Strip Commer-cial (Withdrawn 2000)3D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF1217 Specification for
8、Cooker, SteamF2861 Test Method for Enhanced Performance of Combina-tion Oven in Various Modes2.2 ANSI Standards:4ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)ANSI/NSF 2 Food EquipmentANSI/NSF 4 Commercial Cooking, Rethermalization andHot Food Holding and Transport EquipmentANSI/UL No.
9、 197 Commercial Electric CookingAppliancesANSI Z83.11 Gas Food Service Equipment2.3 Military Standards:5MIL-STD-167/1 Shipboard Equipment (TypeI-Environmental and Type II-Internally Excited)MIL-STD-461 Electromagnetic Emission and SusceptibilityRequirements for the Control of Electromagnetic Interfe
10、r-enceMIL-STD-1399/300 Shipboard Systems Section 300A Elec-tric Power, Alternating Current3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 combination oven, nas used in this specification, adevice that combines the function of hot convection air orsteam, or the combination of b
11、oth, to perform steaming, whichincludes low or high temperature steaming, baking, roasting,rethermalizing, and proofing of various food products. Ingeneral, the term combination oven is used to describe this typeof equipment which is self-contained.3.1.2 oven cavity, nportion or area of the combinat
12、ionoven in which food products are heated or cooked.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 June 1, 2014. Published August 2014. Origi
13、nallyapproved in 1993. Last previous edition approved in 2014 as F1495 14. DOI:10.1520/F1495-14A.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 Docum
14、ent Summary page onthe ASTM website.3The last approved version of this historical standard is referenced onwww.astm.org.4Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.5Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Sec
15、tion D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or AcquisitionStreamlining and Standardization Information System (ASSIST), which is theofficial source of all documents listed in the DoD Index of Specifications andStandards. The ASSIST can be located at http:/dodssp.daps.dla.mil/.Copyright AS
16、TM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.3 pans, ncontainers used to hold the food product inthe oven cavity: a full-size bake or sheet pan is nominally 18by 26 by 1 in. (457 by 660 by 25 mm), a half-size bake or sheetpan is nominally
17、18 by 13 by 1 in. (457 by 330 by 25 mm), afull-size steam pan is nominally 12 by 20 by 2.5 in. (305 by508 by 64 mm), and a two-thirds size steam pan is nominally13.875 by 12.750 by 2.5 in. (352 by 323 by 64 mm).3.1.4 steam generation, nas used in this specification, canbe produced through three dist
18、inct methods which all conformto Grade classification in Specification F1217, 0 to 2.9 psigmaximum compartment pressure.3.1.4.1 Method 1Injection refers to direct placement ofwater onto a hot surface in the cavity for steam production.3.1.4.2 Method 2Boiler or steam generator refers to acompartment
19、outside the oven cavity through which water isheated for steam production.3.1.4.3 Method 3Water bath refers to a compartmentinside the oven cavity through which water is heated for steamproduction.4. Classification4.1 Combination ovens covered by this specification areclassified by type, style, size
20、, class, grade, and group. Thecapacity of the combination oven is determined by the numberof bake or sheet pans, or steam table pans, or both, the oven isdesigned for cooking or rethermalizing. For capacityclassification, the minimum vertical spacing between pansupports shall be as follows: bake or
21、sheet pans, 1 in. (25 mm);and steam pans, 2.5 in. (64 mm).4.1.1 Type:4.1.1.1 Type 1Table, countertop, and stand mounted units.4.1.1.2 Type 2Floor and roll-in units.4.1.2 Style:4.1.2.1 Style 1Gas-fired combination oven.4.1.2.2 Style 2Electric combination oven.4.1.3 Size:4.1.3.1 Size iHalf-size.4.1.3.
22、2 Size iiFull-size.4.1.3.3 Size iiiTwo-thirds size.4.1.4 Class:4.1.4.1 Class a208 V, 60 Hz, 1 phase.4.1.4.2 Class b208 V, 60 Hz, 3 phase.4.1.4.3 Class c240 V, 60 Hz, 1 phase.4.1.4.4 Class d240 V, 60 Hz, 3 phase.4.1.4.5 Class e480 V, 60 Hz, 3 phase.4.1.4.6 Class f120 V, 60 Hz, 1 phase.4.1.4.7 Class g
23、230 V, 50 Hz, 1 phase.4.1.4.8 Class h400 V, 50 Hz, 3 phase.4.1.4.9 Class i440 V, 60 Hz, 3 phase (shipboard use).4.1.5 Grade:4.1.5.1 Grade ASteam Generator/Boiler.4.1.5.2 Grade BSpritzer/Injector.4.1.5.3 Grade CWater Bath.4.1.6 Group:4.1.6.1 Group aMinimum 3 half size bake sheets and 3steam pans (for
24、 Type I, Size i).4.1.6.2 Group bMinimum 20 half size bake sheets and 20steam pans (for Type II, Size i).4.1.6.3 Group cMinimum 5 full size bake sheets and 10steam pans (for Type I, Size ii).4.1.6.4 Group dMinimum 12 full size bake sheets and 24steam pans (for Type II, Size ii).4.1.6.5 Group eMinimum
25、 323 size steam pans (for TypeI, Size iii).5. Ordering Information5.1 Orders for combination ovens in accordance with thisspecification 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 Style; if Style 1, specify
26、 gas type (see 5.2.2).5.1.5 Size.5.1.6 Class.5.1.7 Grade.5.1.8 Group.5.2 The following options should be reviewed and, ifdesired, 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, propa
27、ne, or other(specify heating value in BTU/ft3specific density and constitu-ents).5.2.3 When other than manufacturers standard,commercial, domestic packaging is required, specify packag-ing requirements.5.2.4 When special or supplementary requirements, such asinspections, options, accessories, modifi
28、cations, changes forcorrectional facilities use, additional nameplate data, etc., arerequired.5.2.5 When specified, certify that samples representing eachlot have been either tested or inspected as directed andrequired. When specified, furnish a copy of the certification, ortest results, to the purc
29、haser.5.2.6 When specified, with a quick-disconnect gas supply.5.2.7 When specified, provide separate water inlets fortreated water (typically used for steam generation) and foruntreated water (typically used for condensate cooling).5.2.8 When specified, provide accessories, such as wireshelves, cas
30、ters, oven stand, multi-speed fan, wash-down hoseassembly, and pre-heat bridge.6. Materials and Manufacture6.1 GeneralCombination ovens shall conform to the ap-plicable documents listed in Section 2. Materials used shall befree of defects, which would affect the performance or main-tainability of in
31、dividual components or of the overall assembly.Materials not specified herein shall be of the same quality usedfor the intended purpose in commercial practice. Unlessotherwise specified herein, all equipment, material, and com-ponents incorporated in the work covered by this specificationare to be n
32、ew or fabricated using materials produced fromrecovered materials to the maximum extent possible withoutjeopardizing the intended use. None of the above shall beF1495 14a2interpreted to mean that the use of used products are allowedunder this specification unless otherwise specified.6.2 Hardware and
33、 FittingsUnless otherwise specified, 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. Physical Properties7.1 Design and ManufactureT
34、he combination oven shallconsist of a water tight oven cavity, sealing type of door(s),blower, air-heater(s)/heat exchanger, steam generation, con-densate discharge, over pressure and under pressure venting, asrequired.7.2 DoorsThe door(s) shall be insulated, with replaceablegaskets, and provision t
35、o limit condensate dripping on the flooror table top surface when opening.7.3 FanAfan or blower shall be provided to ensure forcedair circulation within the oven cavity. The impeller shall becorrosion-resistant.7.4 Controls:7.4.1 Provide the following control functions for the opera-tion of the comb
36、ination oven:7.4.1.1 Mode selection, such as hot air (convection), steam,or combination.7.4.1.2 Oven temperature; and,7.4.1.3 Cook time.7.4.2 Each oven shall be equipped with a door controlswitch that will de-energize the blower/fan circuit when thedoor is opened in any operating mode except cool-do
37、wn.7.4.3 A core temperature probe may be provided. Whenprovided, the device shall have an accuracy based on ANSI/NSF 2.7.5 Air BaffleEach oven shall have a removable air baffle.7.6 Grease FilterEach oven may include a grease filter. Ifa grease filter is supplied, the filter shall be a removable type
38、.7.7 Over Pressure ReliefOver pressure relief shall beprovided for the oven that is no greater than 0.6 psig (41 MPa)7.8 Standards and Compliance:7.8.1 The oven(s) shall conform to the requirements ofANSI/UL 197, ANSI Z83.11, and NSF/ANSI 4, as applicable.Acceptable evidence of meeting these require
39、ments shall be acurrent listing mark, label, or symbol of a recognized indepen-dent testing laboratory and a current listing in the testinglaboratorys appropriate publication.7.8.2 Provide certification of compliance with the standardscited in this specification, if required, in the purchase docu-me
40、nt.8. Performance Requirements8.1 Performance TestingWhen specified, test the combi-nation oven according to the Test Method F2861.9. Sampling and Quality Assurance9.1 When specified in the contract or purchase order,perform sampling, testing and quality assurance of finishedcombination ovens in acc
41、ordance to the requirements specifiedby ANSI/UL 197 and ANSI Z83.11, as applicable.10. Test Methods10.1 Core Temperature Probe Test (Upon Request):10.1.1 Significance and UseIf equipped, this test verifiesthe temperature variance of the core temperature probe fromthe read out.10.1.2 The core tempera
42、ture test should be conducted ac-cording to ANSI/NSF 2.10.1.3 When specified an acceptable test report confirmingcompliance to 10.1.2 shall be furnished to the purchaser.11. Product Marking11.1 Each combination oven shall be provided with anidentification plate(s) in compliance with ANSI/Z83.11 orAN
43、SI/UL 197.12. Instruction Material and Manuals12.1 Each combination oven shall be furnished with aninstruction manual and material, as may be required. Manualsshall comply with Specification F760.13. Packaging and Package Marking13.1 Combination oven shall be packaged and packed inaccordance with th
44、e manufacturers standard commercial do-mestic packaging.13.2 The package shall be marked showing the name of theproduct, model number, serial number, and manufacturersname.13.3 When specified, packaging shall be in accordance withthe requirements of specification Practice D3951.14. Keywords14.1 atmo
45、spheric steamer; baking oven; combi; combioven; combination oven; convection oven; food service equip-ment; oven; roasting; steamerF1495 14a3SUPPLEMENTARY REQUIREMENTSFOR FEDERAL/MILITARY PROCUREMENTS1. Where provisions of this supplement conflict with themain body, this supplement shall prevail.S2.
46、 ManualA manual complying with Specification F760and this Supplement shall be provided.S3. First Article Inspection When required, the first ar-ticle inspection shall be performed on one unit. The first articlemay be either a first production or a standard production itemfrom the suppliers current i
47、nventory, provided the item meetsthe requirements of the specification and is representative ofthe design, construction, and manufacturing technique appli-cable to the remaining items to be furnished under the contract.S4. Data NameplateWhen required by purchaser, anameplate shall contain the follow
48、ing:S4.1 National stock number (NSN), andS4.2 Government approved manual number.S5. Part Identifying NumberThe following part identify-ing numbering procedure is for government purposes and doesnot constitute a requirement for the contractor. These classesare the same as those in Section 4. The PINs
49、 to be used foritems acquired to this Specification are as follows:Type I Table, countertop, or stand mounted unitsType II Floor and roll-in unitsStyle 1 Gas-fired combination oven steamerStyle 2 Electric combination oven steamerSize i Half-sizeSize ii Full-sizeSize iii Two-thirds sizeClass a 208 V, 60 Hz, 1-phaseClass b 208 V, 60 Hz, 3-phaseClass c 240 V, 60 Hz, 1-phaseClass d 240 V, 60 Hz, 3-phaseClass e 480 V, 60 Hz, 3-phaseClass f 120 V, 60 Hz, 1-phaseClass g 230 V, 50 Hz, 3-phaseClass h 400 V, 50 Hz, 3-phaseClass i 440 V,
