1、Designation: F1919 14 An American National StandardStandard Specification forGriddles, Single-Sided and Double-Sided, Gas and Electric1This standard is issued under the fixed designation F1919; the number immediately following the designation indicates the year oforiginal adoption or, in the case of
2、 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 single-sided and double-sidedgriddles which utilize gas or electrical
3、 heat sources, or both, forcooking food in the commercial and institutional food serviceestablishments.1.2 The values stated in inch-pound units are to be regardedas the standard. The SI values given in parentheses areprovided for information only.1.3 This standard does not purport to address all of
4、 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 use.2. Referenced Documents2.1 ASTM Standards:2D3951 Practice for Comme
5、rcial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF1275 Test Method for Performance of GriddlesF1605 Test Method for Performance of Double-SidedGriddles2.2 ANSI Standards:NSF/ANSI 4 Commercial C
6、ooking, Rethermalization andPowered Hot Food Holding and Transport Equipment3ANSI Z223/NFPA 70 National Electrical Code4ANSI/UL 197 Commercial Electrical Cooking Appliances5ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)6,7ANSI Z1.4 Sampling Procedures and Tables for Inspectionby Attrib
7、utes6ANSI Z21.41 Quick-Disconnect Devices for Use With6ANSI Z21.69 Connectors for Moveable Gas Appliances6ANSI Z83.11 Gas Food Service Equipment6ANSI/NFPA 54 National Fuel Gas Code42.3 Canadian Standard:8CAN/CSA-B339 Cylinders, Spheres, and Tubes for theTransportation of Dangerous Goods2.4 Military
8、Standards:5MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment (Type 1Environmental and Type 2InternallyExcited)MIL-STD-461 Requirements for the Control of Electromag-net Interference Characteristics of Subsystems and Equip-mentMIL-STD-1399/300 Interface Standard for Shipboard Sys-tems Sectio
9、n 300A Electric Power, Alternating Current3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 active cooking area, nthe cooking areas, designedfor cooking contact with food, excluding features like non-heated drip edges, grease troughs, side splashes and backsplash.3.1.2 cooking d
10、evice, nequipment that transfers heat tofood products.3.1.3 counter top mounted, nequipment that is installed ontop of a counter or table surfaces, designed for smalleroperations or those with limited floor space.3.1.4 drop-in type, nequipment that is installed into a holeor cut-out in the top of a
11、counter or table.3.1.5 food service equipment, nequipment that transfersheat or cold to food products.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 a
12、pproved April 1, 2014. Published September 2014. Originallyapproved in 1998. Last previous edition approved in 2010 as F1919 10. DOI:10.1520/F1919-14.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStand
13、ards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140, http:/www.nsf.org.4Available from National Fire Protection Association (NFPA), 1 BatterymarchPark, Quincy, MA 0216
14、9-7471, http:/www.nfpa.org.5Available from Underwriters Laboratories (UL), 333 Pfingsten Rd.,Northbrook, IL 60062-2096, http:/.6Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.7Available from the Standardization Documents
15、Order Desk, DOCUMENTS,700 Robbins Ave., Building No. 4 Section D, Philadelphia, PA 192225094.8Available from Canadian Standards Association (CSA), 5060 Spectrum Way,Mississauga, ON L4W 5N6, Canada, http:/www.csa.ca.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken,
16、PA 19428-2959. United States13.1.6 griddle, nequipment for cooking food in its ownjuices or oil by direct contact with a hot surface.3.1.7 stand mounted, nequipment that is secured to astand for operational height or mobile convenience as well asinstallation security.4. Classification4.1 Type:4.1.1
17、Type 01, single-sided.4.1.2 Type 02, double-sided.4.1.3 Type 03, partially double-sided.4.2 Style:4.2.1 Style Acounter top flush.4.2.2 Style Bcounter top with legs.4.2.3 Style Cstand-mounted.4.2.4 Style Dfree-standing.4.2.5 Style Edrop-in.4.3 Group:4.3.1 Group 01, manual (non-thermostat) control.4.3
18、.2 Group 02, thermostat control.4.4 Mode:4.4.1 Electric:4.4.1.1 Mode 01208 V, 60 Hz, 1 phase.4.4.1.2 Mode 02208 V, 60 Hz, 3 phase.4.4.1.3 Mode 03220 V, 60 Hz, 3 phase.4.4.1.4 Mode 04240 V, 60 Hz, 1 phase.4.4.1.5 Mode 05240 V, 60 Hz, 3 phase.4.4.1.6 Mode 06400 V, 60 Hz, 3 phase.4.4.1.7 Mode 07480 V,
19、60 Hz, 3 phase.4.4.1.8 Mode 08120 V, 60 Hz, 1 phase.4.4.1.9 Mode 09230 V, 50 Hz, 1 phase.4.4.1.10 Mode 10400 V, 50 Hz, 3 phase.4.4.1.11 Mode 11440 V, 60 Hz, 3 phase (shipboard use).4.4.2 Gas:4.4.2.1 Mode 12Natural gas.(1) Mode 13Fixed propane fuel applications.(2) Mode 14Self-contained propane fuel
20、applications.4.4.2.2 Mode 15Other gases (specify gas composition,heating value, and specific gravity).4.4.3 Combination:4.4.3.1 Mode 16Combination electric/gas-fired griddle.4.5 Size:4.5.1 Size 01Nominal width less than 24 in. (610 mm) andnominal depth less than 22 in. (559 mm).4.5.2 Size 02Nominal
21、width less than 24 in. (610 mm) andnominal depth range of 22 in. (559 mm) deep to 26 in. (660mm) deep.4.5.3 Size 03Nominal width less than 24 in. (610 mm) andnominal depth greater than 26 in. (660 mm) deep.4.5.4 Size 04Nominal width of 24 in. (610 mm) andnominal depth less than 22 in. (559 mm).4.5.5
22、 Size 05Nominal width of 24 in. (610 mm) andnominal depth range of 22 in. (559 mm) deep to 26 in. (660mm) deep.4.5.6 Size 06Nominal width of 24 in. (610 mm) andnominal depth greater than 26 in. (660 mm) deep.4.5.7 Size 07Nominal width of 36 in. (914 mm) andnominal depth less than 22 in. (559 mm).4.5
23、.8 Size 08Nominal width of 36 in. (914 mm) andnominal depth range of 22 in. (559 mm) deep to 26 in. (660mm) deep.4.5.9 Size 09Nominal width of 36 in. (914 mm) andnominal depth greater than 26 in. (660 mm) deep.4.5.10 Size 10Nominal width of 48 in. (1219 mm) andnominal depth less than 22 in. (559 mm)
24、.4.5.11 Size 11Nominal width of 48 in. (1219 mm) andnominal depth range of 22 in. (559 mm) deep to 26 in. (660mm) deep.4.5.12 Size 12Nominal width of 48 in. (1219 mm) andnominal depth greater than 26 in. (660 mm) deep.4.5.13 Size 13Nominal width of 60 in. (1524 mm) andnominal depth less than 22 in.
25、(559 mm).4.5.14 Size 14Nominal width of 60 in. (1524 mm) andnominal depth range of 22 in. (559 mm) deep to 26 in. (660mm) deep.4.5.15 Size 15Nominal width of 60 in. (1524 mm) andnominal depth greater than 26 in. (660 mm) deep.4.5.16 Size 16Nominal width of 72 in. (1829 mm) andnominal depth less than
26、 22 in. (559 mm).4.5.17 Size 17Nominal width of 72 in. (1829 mm) andnominal depth range of 22 in. (559 mm) deep to 26 in. (660mm) deep.4.5.18 Size 18Nominal width of 72 in. (1829 mm) andnominal depth greater than 26 in. (660 mm) deep.4.5.19 This specification does not purport to address all ofthe wi
27、dths and depths, which may be available, but it is anoverview of the most common depths used in the industrytoday.5. Ordering Information5.1 An order for a griddle(s) under this specification shallspecify the following:5.1.1 ASTM specification number and date of issue.5.1.2 Quantity to be furnished.
28、5.1.3 Type.5.1.4 Style.5.1.5 Group.5.1.6 Class.5.1.7 Size.5.2 The following 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 section at the end ofthis specificat
29、ion.5.2.2 Type of gas, if applicable, that is, natural, propane, orother (specify gas composition, heating value and specificgravity).5.2.3 Electrical power supply characteristics, including con-trols if applicable, such as voltage, frequency, phase, kW input,or amp load, as applicable.5.2.4 When ot
30、her than manufacturers standard,commercial, domestic packaging is required, specify packag-ing requirements (see 12.1).F1919 1425.2.5 When special or supplement requirements, such asinspections, accessories, mounting patterns, utilityconnections, etc., or combination thereof, are required.5.2.6 When
31、 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 or test results, or both, shall befurnished to the purchaser.5.2.7 When specified with a quick-discon
32、nect gas supply, anapproved quick disconnect (socket and plug) conforming toANSI Z21.41 and a flexible connector conforming to ANSIZ21.69 shall be provided with the griddle.5.2.8 When connected to a self-contained gas fuel source,cylinder configuration (size, orientation, and number) shouldbe specif
33、ied along with the type of cylinder connection device.5.2.9 For a product for outdoor use only and if the purchaseis for a propane self-contained appliance, the specificationsshould state: The griddle must be listed underANSI Z83.11 foruse with a self-contained propane system and the griddle shallbe
34、 furnished with all necessary propane connection compo-nents in accordance with ANSI Z83.11, Part I Constructionsubsection titled “Self Contained LP-Gas Supply Systems.”These components shall be those recognized for use on thegriddle under the griddles listing to ANSI Z83.11.5.2.10 As a part of a pr
35、opane self-contained system, ifquoted that the self-contained propane tank shall be providedwith the griddle, the specifications shall state:5.2.10.1 The propane tank shall be constructed and markedin accordance with the specifications for propane cylinders ofthe U.S. Department of Transportation (D
36、OT) or the specifi-cation for propane cylinders of the National Standard ofCanada, CAN/CSA-B339, or both.5.2.10.2 The propane tank connection shall be compatiblewith connection system components provided with griddle.5.2.11 The grease trough configuration (front, rear, side,various combinations) mus
37、t be specified.6. Materials and Manufacture6.1 General:6.1.1 Griddles 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 Material
38、s 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 specified (seeSection 5), all hardware and fittings shall be corrosion-resist
39、antor suitably processed to resist corrosion in accordance with themanufacturers standard practice.6.3 Threaded Parts All threaded parts shall conform toANSI B1.1.7. Design and Construction7.1 GeneralGriddles and accessories shall conform toANSI/UL 197 or ANSI Z83.11, as applicable, and NSF/ANSI 4,
40、ANSI/NFPA 54, and ANSI Z223/NFPA 70, as appli-cable. Griddles shall be delivered assembled, ready for con-nection to electricity or gas piping, or both, as applicable.7.2 Service ConnectionsProvisions for service shall beprovided in the back or bottom of the griddle. Styles 1 and 2shall be capable o
41、f being banked side by side.7.3 Electrical CharacteristicsAll electric griddles shall bedesigned for operation on nominal voltage ratings, Hz, andphases as specified by electrical class.7.4 Cooking SurfaceThe cooking surface shall not beporous, pitted, cracked, or distorted.7.4.1 The cooking surface
42、 may be flat or grooved (whichwill have a specified groove spacing and width).7.5 ControlsWhen thermostatic controls are used, thetemperature of each griddle section shall be controlled by atemperature regulating device or thermostat. If switches andthermostats are located on the front panel, they s
43、hall berecessed or otherwise protected from inadvertent changes ordamage. The temperature controlling device or thermostat(when electronic) shall be calibrated to maintain the surfacetemperature tolerance on each section not more than 25F(13.9C) except for those areas adjacent to the splash guards,t
44、he surface temperature tolerance shall not vary more than30F (16.7C).7.6 Heating Methods:7.6.1 Electric GriddlesElectric griddles may have heatingelements arranged so that different areas of the griddle may becontrolled independently. A minimum of one heating elementmay be furnished for each linear
45、foot (305 mm) of the griddleplate. The elements may be the enclosed coil type and may beattached securely to the bottom of the griddle plate. The bottomof the heating elements may be enclosed by a heat insulatingpad. Both methods shall be designed to isolate the heatingelements by reducing the amoun
46、t of heat radiated downwards.When an insulating pad is used, it shall be fire resistant andsuitable for the temperatures generated in this area. Heatingelements may be accessible readily for repair or replacement.The terminals of the heating elements shall project a sufficientdistance to permit easy
47、 access to the connections. Alternatemethods of heating the cooking surface may employ steam orinduction heating. All internal wiring shall be free of stress ortension and, where required, shall be coated with high-heatresistant insulation to resist water or grease.7.6.2 Gas GriddlesGas griddles may
48、 have burners ar-ranged so that different areas of the griddle may be controlledindependently. A minimum of one burner may be furnished foreach linear foot (305 mm) of the griddle plate. The bottom ofthe combustion chamber may be enclosed by a heat insulatingpad. Both methods shall be designed to is
49、olate the burner byreducing the amount of heat radiated downwards. When aninsulating pad is used, it shall be fire resistant and suitable forthe temperatures generated in this area. Burners may beaccessible readily for repair or replacement. The orifices of theburners shall have easy access for cleaning. Alternate methodsof heating the cooking surface may employ steam heating. Allinternal wiring shall be free of stress or tension and, whereF1919 143required, shall be coated with high-heat resistant i
