1、Designation: F2834 10aAn American National StandardStandard Specification forInduction Cooktops, Counter Top, Drop-in Mounted, or FloorStanding1This standard is issued under the fixed designation F2834; the number immediately following the designation indicates the year oforiginal adoption or, in th
2、e 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 cooktops which utilize induc-tion as a means for cooking and
3、 warming food in commercialand institutional food service establishments. Included aretabletop units, drop-in units and floor standing equipment withintegral induction hobs.1.2 The values stated in inch-pound units are to be regardedas the standard. The SI values given in parentheses areprovided for
4、 information only.1.3 This standard does not purport 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 and health practices and determine the applica-bility of regulatory limitations prior to u
5、se.2. Referenced Documents2.1 ASTM Standards:2D3951 Practice for Commercial PackagingF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF760 Specification for Food Service Equipment ManualsF1521 Test Methods for Performance of Range Tops2.2 ANSI Standards:3NSF/AN
6、SI 4 Commercial Cooking, Rethermalization, andPowered Hot Food Holding and Transport Equipment4ANSI/NFPA 70 National Electric Code5ANSI/UL 197 Standard for Commercial Electric CookingAppliances6ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)ANSI Z1.4 Sampling Procedures and Tables for I
7、nspectionand Attributes7ANSI Z83.11 Gas Food Service EquipmentANSI Z97.1 Safety Glazing Materials Used in Buildings -Safety Performance Specifications and Methods of Test2.3 Other Standards:IEC61000-4-2 Electromagnetic Compatibility (EMC)Part 4-2: Testing and Measurement TechniquesElectrostatic Disc
8、harge Immunity Test8FCC Part 18.305 and 18.307 Field Strength Limit and EMCConduction Limit93. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 countertop unitan induction unit intended to beoperated on a counter or table.3.1.2 drop-in unitan induction unit intended to be in-stall
9、ed in a counter top or application specific cut-out.3.1.3 floor standing unitan induction unit intended to beoperated standing on the floor.3.1.4 hoban individual heating or cooking zone, typicallyassociated with an individual induction coil.3.1.5 hybrid unitan induction cooktop combined withanother
10、 heating method.3.1.6 induction cooktopa commercial or institutional foodcooking or warming device using magnetic induction as theheating energy source. in the context of this specification, thisincludes countertop, counter drop-in, and floor standing units.3.1.7 wok unitan induction cooking unit wi
11、th a roundbowl heating surface for heating woks.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 Sept. 1, 2010. Published October 2010. Last pr
12、eviousedition published in 2010 as F2834 10. DOI: 10.1520/F2834-10A.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 w
13、ebsite.3Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140.5Available from National Fire Protection Association (NFPA), 1 BatterymarchPark, Quincy, M
14、A 02269-9101.6Available from Global Engineering Documents, 15 Inverness Wayeast, Engle-wood, Co 80112-5704.7Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS OR Acquisition Stream-lining and Standardization Information S
15、ystem (ASSIST) which is the officialsource of all documents listed in the DoD Index of Specifications and Standards.The ASSIST can be located at http:/dsp.dla.mil.8Available from International Electrotechnical Commission (IEC), 3 rue deVaremb, Case postale 131, CH-1211, Geneva 20, Switzerland, http:
16、/www.iec.ch.9Available from Federal Communications Commission, http:/www.fcc.gov/css.html.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4. Classification4.1 Type:4.1.1 Type ITable or Counter top units4.1.2 Type IIDrop-in units4.1.3
17、 Type IIITable or counter top wok unit4.1.4 Type IVDrop-in wok unit4.1.5 Type VFloor standing units4.2 Group:4.2.1 Group AInduction only4.2.2 Group BHybrid4.3 Style:4.3.1 Single hob4.3.2 Multihob4.4 Class:4.4.1 Class 1120 volts, 60 hertz, 1 phase4.4.2 Class 2208 volts, 60 hertz, 1 phase4.4.3 Class 3
18、208 volts, 60 hertz, 3 phase4.4.4 Class 4240 volts, 60 hertz, 1 phase4.4.5 Class 5208240 volts, 50 hertz, 1 phase4.4.6 Class 6208240 volts, 60 hertz, 1 phase4.4.7 Class 7480 volts, 60 hertz, 3 phase4.4.8 Class 8230 volts, 50 hertz, 1 phase4.4.9 Class 9240 volts, 50 hertz, 1 phase4.4.10 Class 10400 v
19、olts, 50 hertz, 3 phase4.4.11 Class 11415 volts, 50 hertz, 3 phase4.4.12 Class 12380 volts, 50 hertz, 3 phase5. Ordering Information5.1 Orders for Induction Cooktops under this specificationshall specify:5.1.1 ASTM specification number and date of issue,5.1.2 Quantity to be furnished,5.1.3 Type,5.1.
20、4 Group,5.1.5 Style, and5.1.6 Class.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 Electrical power connection if applicablepowercord with plug or condu
21、it connection and size.5.2.3 When other than manufacturers standard, commer-cial, domestic packaging is required, specify packaging re-quirements.5.2.4 When other than the manufacturers standard powerinput is required, specify the power input requirements.6. Materials and Manufacture6.1 General:6.1.
22、1 Induction cooktops shall conform to the applicabledocuments listed in 2.2.6.1.2 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 specified herein shall be of the samequality use
23、d 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, allhardware and fittings shall be corrosion-resistant or suitablyprocessed to resist corrosion in accordance with the ma
24、nufac-turers standard practice.6.3 Threaded PartsAll threaded parts shall conform toANSI B1.1.7. Design and Construction7.1 Induction cooktops may optionally include temperaturecontrol. If included, the temperature control shall have anaccuracy of 610F, measured at the bottom of the cooking/warming
25、vessel. (See Section 10.)7.2 Induction cooktops shall include a line current limitingcapability.7.3 Countertop induction cooktops shall be fixed or portableand provided with standard power plugs or hard wired asappropriate to the application.7.4 Drop-in induction cooktops may optionally be suppliedw
26、ithout a plug, with power wiring appropriate for direct powerconnection.7.5 When specified, an induction cooktop shall include areplaceable fan air filter.7.6 When specified, an induction cooktop shall include acleanable fan air filter.7.7 When specified, an induction cooktop shall have apower save/
27、sleep mode.7.8 Safety Features:7.8.1 Induction cooktops shall include a “dry pan” feature,causing the unit to be shut off if an excessive unit top surfacetemperature of 316C (600F) is reached. (See Section 10.)7.8.2 Induction cooktops shall include a minimum loaddetermination capability to ensure th
28、at only intended objects/cookware will be heated. (See Section 10.)7.8.3 Induction cooktops shall include internal safety mea-sures to ensure unintended on-states may not occur.7.8.4 Multi-hob induction coooktops shall include a clear(graphical) depiction of the association of controls with hobs.7.8
29、.5 Induction cooktops shall beANSI Z97.1 compliant forany glass panels other than the cooking surface (such as userinterface panels).7.8.6 Induction cooktops shall be ANSI/UL 197 compliant.8. Physical Properties8.1 When specified, the user interface/controls shall resistthe intrusion of water.8.2 In
30、duction cooktops shall be NSF/ANSI 4 compliant.9. Performance Requirements9.1 Induction cooktops shall be able to operate at their ratedpower:9.1.1 Using a pan specified by the manufacturer, an induc-tion cooktop shall be able to operate at its rated power 610 %.(See Section 10.)9.1.2 Using a pan sp
31、ecified by the manufacturer, an induc-tion cooktop shall be able to operate at its rated power outputcontinuously, except as limited by temperature controls orsafety features.9.2 Induction cooktops shall function properly at their ratedvoltage input +5/10 %.F2834 10a29.3 Induction cooktop efficienci
32、es (power delivered to acooking/warming load v.s. input power) shall be 85 % at ratedpower. (See Section 10.)9.4 Induction cooktops shall be IEC61000-4-2 ESD stan-dards compliant for 10kV air and 8kV contact discharge.9.5 Induction cooktops shall meet FCC part 18.305 and18.307 radiated field strengt
33、h emissions limit and EMC con-ducted emissions limit requirements.10. Testing Methods10.1 Temperature Control Accuracy Test:10.1.1 This test is preformed if the induction cooktopincludes a temperature setting capability. The induction cook-top shall be connected to the specified power source. Atherm
34、ocouple is applied to the bottom center of a suitablecooking vessel partially filled with water. The temperature ismonitored as the unit is operated at each selectable operatingtemperature (or at 10F intervals) until the temperature hasstabilized. The measured temperature shall be within 610F ofthe
35、set temperature.10.2 Dry Pan Test:10.2.1 The induction cooktop shall be connected to thespecified power source. Temperature at the top center of theunit cooking/warming surface shall be monitored with athermocouple. The unit shall be operated with a dry pan load atfull power and the temperature moni
36、tored. If the temperaturereaches 316C (600F), the unit shall shut down and stopproviding power to the load.10.3 Minimum Load Detection Test:10.3.1 The induction cooktop shall be connected to thespecified power source. Place a low carbon sheet steel dischaving a diameter of 50 mm and a thickness of 1
37、.5 mm flat inthe most unfavorable position in the cooking zone and operatethe unit at a full power setting. The disc shall not be heated inexcess of 35C above the ambient starting temperature.10.4 Operating Power Test:10.4.1 The induction cooktop shall be connected to thespecified power source, usin
38、g a suitable calibrated power inputmeasuring device. The cooktop shall be operated with a panspecified by the manufacturer at the maximum power setting.The measured power input, corrected for power factor, shall bewithin 610 % of the rated power.10.5 Induction Cooktop Effciency Test:10.5.1 Induction
39、 cooktop efficiency shall be measured usingTest Methods F1521, and shall be 85 %, power delivered tothe load/input power. The test shall be performed in accordancewith 10.2, “Energy Input Rate”.10.5.2 The test shall be performed using a 20 quart induc-tion compatible stock pot. Examples are Polarwar
40、e model 203,Vollrath model 77610, and Update International model SPS-20.11. Product Marking11.1 Each induction cooktop shall be provided with anidentification plate or label in compliance withANSI Z83.11 orANSI/UL 197.12. Packaging and Package Marking12.1 The induction cooktop shall be packaged and
41、packed inaccordance with the manufacturers standard commercial do-mestic packaging. The package shall be marked showing thename of the product, model number, serial number andmanufacturers name. When purchaser specified, packagingshall be in accordance with the requirements of PracticeD3951.13. Samp
42、ling and Quality Assurance13.1 SamplingWhen specified in the contract or purchaseorder, sampling for the inspection and tests contained in themain body of this specification shall be performed in accor-dance with ANSI Z1.4.13.2 The induction cooktop ready for shipment shall bemeasured and inspected
43、by the manufacturer for compliancewith this specification.14. Instruction Materials and Manuals14.1 Each induction cooktop shall be furnished with aninstallation and operating instruction manual. Manual shallcomply with Specification F760.15. Keywords15.1 burner; cooking device; drop-in cooktop; foo
44、d serviceequipment; hob; induction; induction cooktop; warming deviceSUPPLEMENTARY REQUIREMENTSF2834 10a3FEDERAL AND MILITARY PROCUREMENTThe supplemental requirements which follow apply to all Federal and Military procurements.Where provisions of this supplement conflict with the main body, this sup
45、plement 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 standard production item
46、from the supplierscurrent inventory, provided the item meets the requirements ofthe specification and is representative of the design, construc-tion, and manufacturing technique applicable to the remainingitems to be furnished under the contract.S3. Data NameplateS3.1 When required by purchaser, a n
47、ameplate shall containthe following:S3.1.1 National Stock Number (NSN).S3.1.2 Government-approved manual number.S4. Part Identifying NumberS4.1 The following part identifying numbering procedure isfor government purposes and does not constitute a requirementfor the contractor. These classes are the
48、same as those inSection 4. The Pins to be used for items acquired to thisASTMdocument are as follows:ASTM _ - XX - XX - XX - XX| | | | |_ Class| | | |_ Style| | |_ Group| |_ Type|_ ASTM NumberS4.2 The above is an example of the PIN for an item inaccordance with ASTM Standard F_, type XX, style XX,cl
49、ass XX.S5. Preservation, Packaging and Package MarkingS5.1 When other than normal commercial practice or con-formance to Practice D3951 is desired, the preservation,packaging and package marking requirements shall be stated inthe purchase order or contract.S6. Human Factors CriteriaS6.1 Human factors engineering criteria principles andpractices, as defined in Practice F1166, shall be used in th
