1、Designation: F2202 02 (Reapproved 2015) An American National StandardStandard Specification forSlow Cook/Hold Ovens and Hot Food Holding Cabinets1This standard is issued under the fixed designation F2202; the number immediately following the designation indicates the year oforiginal adoption or, in
2、the 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 commercial electric slowcook/hold ovens and hot food holdi
3、ng cabinets.1.2 The values stated in inch-pound units are to be regardedas the standard. The values given in parentheses are forinformation only.1.3 The following safety hazards caveat pertains only to thetest methods portion, Section 8, of this specification. Thisstandard does not purport to addres
4、s all of the safety concerns,if any, associated with its use. It is the responsibility of the userof this standard to establish appropriate safety and healthpractices and determine the applicability of regulatory require-ments prior to use.2. Referenced Documents2.1 ASTM Standards:2D3951 Practice fo
5、r Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF2140 Test Method for Performance of Hot Food HoldingCabinets2.2 Military Publications:3MIL-STD-167/1 Mechanical Vibrations of ShipboardE
6、quipment, Type IEnvironmental and Type IIInternally ExcitedMIL-STD-461 Military Standard for Electromagnetic Emis-sion and Susceptibility Requirements for the Control ofElectromagnetic InterferenceMIL-STD-1399/300 Interface Standards for Shipboard Sys-tems Section 300A, Electric Power, Alternating C
7、urrent2.3 Other Publications:ANSI/UL No. 197 Standard for Commercial Electric Cook-ing Appliance4sANSI/NFPA 70 National Electric Code5ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)6ANSI/NSF 4 Commercial Cooking, Rethermalization andHot Food Holding and Transport Equipment73. Terminolog
8、y3.1 Definitions:3.1.1 cook function, nan operating mode for the cook/holdoven only. The cook function requires the ability to set acooking temperature (200 to 325F) at which the product iscooked. This function is completed at a preset time or when theproduct is cooked to a preset internal product t
9、emperature,measured with a product probe.3.1.2 cook/hold oven, na device that can cook foodproducts using natural convective hot air (without a circulatingfan or blower). The cook/hold ovens have a typical maximumoperating temperature of 325F. These ovens automaticallyswitch the operating mode from
10、cook to a hold function at thecompletion of the cook function. The cook and hold functionsare defined in 3.1.1 and 3.1.4, respectively.3.1.3 hot food holding cabinet (food warmer), na devicethat can hold precooked food products to preset productholding temperatures. In general, hot food holding cabi
11、net is adevice by itself and has a typical maximum operating tempera-ture of 200F.3.1.4 hold function, nan operating mode for the cook/holdoven and also the main function of the hot food holdingcabinet. The hold function allows holding a precooked productabove a safe holding temperature as defined b
12、y the NSFguidelines (ANSI/NSF 4). In the case of cook/hold oven, theoven is switched to the hold mode automatically after the cook1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.02 onCooking and Warming
13、 Equipment.Current edition approved March 1, 2015. Published May 2015. Originallyapproved in 2002. Last previous edition approved in 2007 as F2202 02 (2007).DOI: 10.1520/F2202-02R15.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.o
14、rg. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-50984Available from Underwriters Laboratories (UL), Corpo
15、rate Progress, 333Pfingsten Rd., Northbrook, IL 60062.5Available from National Fire Protection Association (NFPA), 1 BatterymarchPark, Quincy, MA 02269-9101.6Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.7Available from NSF International, P
16、.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States1function is completed. The hold function is always the defaultmode and remains active as long as electrical power to thecook/h
17、old oven or hot food holding cabinet is ON.3.1.5 oven cavity, nportion or area of the oven in whichfood products are heated or cooked.3.1.6 pans, ncontainers used to hold the food product inthe oven cavity: (1) a full-size bake or sheet pan is nominally18 by 26 by 1 in. (457 by 660 by 25 mm), (2) a
18、half -size bakeor sheet pan is nominally 18 by 13 by 1 in. (305 by 508 by 25mm), and (3) a steam pan is nominally 12 by 20 by 2.5 in. (305by 508 by 64 mm).3.1.7 product monitoring system, nthe cook function ofthe cook/hold oven is monitored for operating parameters suchas starting and ending cook ti
19、me, oven temperature, internalproduct temperature. Similarly, the hold function of the cook/hold oven and hot food holding cabinet is monitored forstarting time and ending time of hold function, starting andending oven and internal product temperature. The productmonitoring system should at a very m
20、inimum be capable ofproviding the above-mentioned information, if specified.3.1.8 product probe, na temperature sensing device sup-plied with cook/hold oven or hot food holding cabinet. Theproduct probe measures the internal temperature of the foodproduct that is cooked or held warm. The product pro
21、be may beused to control heat supplied to the oven.4. Classification4.1 Cook/hold ovens and hot food holding cabinets coveredby this specification are classified by capacity, type, style andelectrical class.4.2 CapacityThe capacity of the cook/hold oven and hotfood holding cabinet is determined by t
22、he number of bake orsheet pans, steam table pans, or a combination thereof that theoven is designed for cooking or holding. For capacityclassification, the minimum vertical clearance between rows ofpans shall be as follows: bake or sheet pans, 1 in. (25 mm);steam pans, 2.5 in. (64 mm).4.3 Type:4.3.1
23、 Type 1Cook/hold oven.4.3.2 Type 2Hot food holding cabinet.4.4 Style:4.4.1 Style 1Table or countertop units.4.4.1.1 Class AHalf-size single cavity construction; mini-mum steam pans: 3.4.4.1.2 Class BFull-size single cavity construction; mini-mum full size bake or sheet pans: 6.4.4.2 Style 2Floor sta
24、nding units.4.4.2.1 Class AFull-size single compartment, single con-trol; minimum half size bake or sheet pans: 16.4.4.2.2 Class BFull-size double compartment, doublecontrol; minimum full-size bake or sheet pans per cavity: 8.4.4.3 Style 3Roll-in/mobile units.4.4.3.1 Class ARoll-in units; minimum fu
25、ll-size bake orsheet pans: 8.4.4.3.2 Class BMobile units; minimum steam pans: 16.4.4.4 This standard does not purport to address all of thestyles that may be available, but it provides an overview of themost common types and classes used in the industry.4.5 Electrical Class:4.5.1 Class 1120 V, 50/60
26、 Hz, 1 phase.4.5.2 Class 2208 V, 50/60 Hz, 1 phase.4.5.3 Class 3208 V, 50/60 Hz, 3 phase.4.5.4 Class 4240 V, 50/60 Hz, 1 phase.4.5.5 Class 5240 V, 50/60 Hz, 3 phase.4.5.6 Class 6480 V, 50/60 Hz, 3 phase.5. Ordering Information5.1 Orders for cook/hold ovens and hot food holding cabi-nets in accordanc
27、e with this specification shall include thefollowing information:5.1.1 ASTM specification number and date of issue,5.1.2 Quantity of units to be furnished,5.1.3 Type,5.1.4 Style and class, and5.1.5 Electrical class.5.2 The following options should be reviewed, and ifdesired they should be also be in
28、cluded in the order:5.2.1 When Federal/Military procurement(s) is involved,refer to the supplemental pages.5.2.2 When other than manufacturers standard,commercial, and domestic packaging is required, specifypackaging requirements.5.2.3 When special or supplemental requirements, or both,such as inspe
29、ctions, options, accessories, modifications,changes for correctional facilities use, additional nameplatedata, etc. are required.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
30、specified,a copy of the certification and/or test results shall be furnishedto the purchaser.6. Physical Requirements6.1 Design and ManufactureThe cook/hold ovens and hotfood holding cabinets shall consist of an oven cavity, sealingtype of door(s), heating elements/heating coil, oven racks forphysic
31、ally supporting the steam/sheet pans, and provision tolimit condensate/grease drippings on the floor or tabletopsurface. The ovens may include a door-sensing mechanism,vents, product probe, grease collection pan, and productmonitoring system, if specified.6.1.1 DoorsThe door(s) shall have replaceabl
32、e gaskets.6.1.2 Heating SystemThe heaters should be attached in arecessed location so no accidental contact can be made. If openresistive coil type heaters are used, it should be electricallyinsulated from all metal contacts and should be protected fromcondensate/water dripping.6.1.3 Controls:6.1.3.
33、1 The following control functions must be providedfor the operation of the cook/hold oven:(1) Able to set oven temperature for cook function andoven temperature for hold function,F2202 02 (2015)2(2) Able to set cooking interval-timer or an internal productprobe, and(3) Means to measure or indicate o
34、ven cavity temperature.6.1.3.2 The following control functions must be providedfor the operation of the hot food holding cabinet:(1) Able to set temperature for the hold function, and(2) Means to measure or indicate oven cavity temperature.6.1.3.3 If specified, control functions such as door sensors
35、,data/information transfer ports (RS232), product-monitoringcapabilities, and water-resistant construction may be provided.6.1.4 AccessoriesIf specified, accessories such as wireshelves, casters, stacking kit, built-in trims, and locks shall beprovided.6.2 Standards and ComplianceThe oven(s) and the
36、 hotfood holding cabinet(s) shall conform to the requirements ofANSI/UL 197 and ANSI/NSF 4, as applicable. Acceptableevidence of meeting these requirements shall be a currentlisting mark, label, or symbol of a recognized independenttesting laboratory and a current listing in the testing laborato-rys
37、 appropriate publication.6.2.1 Certification of compliance with the standards cited inthis specification shall be provided, if required, in the purchasedocument.7. Materials7.1 GeneralCook/hold ovens and hot food holding cabi-nets shall conform to the applicable documents listed inSection 2. Materia
38、ls used shall be free of defects that wouldaffect the performance or maintainability of individual compo-nents or of the overall assembly. Materials not specified hereinshall be of the same quality used for the intended purpose incommercial practice. Unless otherwise specified herein, allequipment,
39、material, and components incorporated in the workcovered by this specification are to be new or fabricated usingmaterials produced from recovered materials to the maximumextent possible without jeopardizing the intended use. The useof used or rebuilt products is not allowed under this specifica-tion
40、 unless otherwise specified.7.2 Hardware and FittingsUnless otherwise specified, allhardware and fittings shall be corrosion-resistant or suitablyprocessed to resist corrosion in accordance with the manufac-turers standard practice.7.3 Threaded PartsAll threaded parts shall conform toANSI B1.1.8. Pe
41、rformance Requirements8.1 Performance TestingThe cook/hold ovens and hotfood holding cabinets shall be tested according to Test MethodF2140 for its holding performance. The oven performanceshould meet or exceed the requirements.9. Sampling and Quality Assurance9.1 When specified in the contract or p
42、urchase order,sampling, testing, and quality assurance of finished units shallbe performed in accordance to the requirements specified byANSI/UL 197.10. Product Marking10.1 Each cook/hold oven and hot food holding cabinetshall be provided with an identification plate(s) in compliancewith ANSI/UL 197
43、.11. Instruction Material and Manuals11.1 Each cook/hold oven and hot food holding cabinetshall be furnished with an instruction manual and material, asmay be required. Manuals shall comply with SpecificationF760.12. Packaging and Package Marking12.1 Each cook/hold oven and hot food holding cabinets
44、hall be packaged and packed in accordance with the manu-facturers standard commercial domestic packaging. The pack-age shall be marked showing the name of the product, modelnumber, serial number, and manufacturers name. Whenspecified, packaging shall be in accordance with the require-ments of Practi
45、ce D3951.13. Keywords13.1 cook and hold oven; foodservice equipment; holdingoven; hot food holding cabinet; low temperature cook oven;mobile warmer; oven; roll-in warmer; slow cook oven; warmerSUPPLEMENTARY REQUIREMENTSFOR FEDERAL/MILITARY PROCUREMENTWhere provisions of this supplement conflict with
46、 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 inspection shall beperformed on one unit. The first article may be either a firstproduction or a s
47、tandard production item from the supplierscurrent inventory, provided the item meets the requirements ofthe specification and is representative of the design,construction, and manufacturing technique applicable to theremaining items to be furnished under the contract.S3. Data NameplateS3.1 When requ
48、ired by purchaser, a nameplate shall containthe following:S3.1.1 National Stock Number (NSN).S3.1.2 Government-approved manual number.F2202 02 (2015)3S4. Part Identifying NumberS4.1 The following part identifying numbering procedure isfor government purposes and does not constitute a requirementfor
49、the contractor. These classes are the same as those inSection 4. The PINs to be used for items acquired to thisASTMdocument are as follows:Type 1 Cook/hold ovenType 2 Hot food holding cabinetStyle 1 Table or countertop unitsStyle 2 Floor standing unitsStyle 3 Roll-in/mobile unitsClass A Cavity constructionsingle cavity and half/full size orClass B Cavity constructionsingle/double and fullsizeElectrical Class 1 120 V, 50/60 Hz, 1 phaseElectrical Class 2 208 V, 50/60 Hz, 1 phaseElectrical Class 3 208 V, 50/60 Hz, 3 phaseElectrical Clas
