1、Designation: F 1217 03An American National StandardStandard Specification forCooker, Steam1This standard is issued under the fixed designation F 1217; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A num
2、ber in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) 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-e
3、rs 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
4、 for zero-pressure steam cookers, pressure steamers, andcombination pressure/pressureless steamers and does not coversteam cooking equipment used by food processors who nor-mally package the food that they cook.1.2 The values stated in inch-pound units are to be regardedas the standard. The SI value
5、s 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 responsibility of the user of this standard toestablis
6、h appropriate safety and health practices and deter-mine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:A 36/A 36M Specification for Carbon Structural Steel2A 167 Specification for Stainless and Heat-ResistingChromium-Nickel Steel Plate, Sheet and
7、Strip3A 176 Specification for Stainless and Heat-Resisting Chro-mium Steel Plate, Sheet, and Strip3A 240/A 240M Specification for Chromium andChromium-Nickel Stainless Steel Plate, Sheet, and Stripfor Pressure Vessels and for General Applications3A 268/A 268M Specification for Seamless and Welded Fe
8、r-ritic and Martensitic Stainless Steel Tubing for GeneralService4A 269 Specification for Seamless and Welded AusteniticStainless Steel Tubing for General Service4A 276 Specification for Stainless Steel Bars and Shapes3A 366/A 366M Specification for Steel, Sheet, Carbon,Cold-Rolled, Commercial Quali
9、ty5A 478 Specification for Chromium-Nickel Stainless SteelWeaving and Knitting Wire3A 569/A 569M Specification for Steel, Carbon (0.15 Maxi-mum Percent), Hot-Rolled Commercial Quality Sheet andStrip6B 108 Specification for Aluminum-Alloy Permanent MoldCastings7B 209 Specification for Aluminum and Al
10、uminum-AlloySheet and Plate7D 3951 Practice for Commercial Packaging8F 760 Specification for Food Service Equipment Manuals9F 1166 Practice for Human Engineering Design for MarineSystems, Equipment and Facilities10F 1484 Test Method for the Performance of Steam Cookers92.2 Underwriters Laboratories
11、Standard:11UL/ANSI 197 Commercial Electric Cooking Appliances2.3 ANSI Standards:12ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)ANSI Z1.4 Sampling Procedures and Tables for Inspectionby AttributesANSI Z21.41 Quick-Disconnect Devices for Use With GasFuel AppliancesANSI Z21.45 Flexible C
12、onnectors of Other Than All-MetalConstruction for Gas AppliancesANSI Z83.11 Gas Food Service Equipment1This 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
13、pproved Sept. 10, 2003. Published September 2003. Originallyapproved in 1989. Last previous edition approved in 1997 as F 1217 92 (1997).2Annual Book of ASTM Standards, Vol 01.04.3Annual Book of ASTM Standards, Vol 01.03.4Annual Book of ASTM Standards, Vol 01.01.5Discontinuedsee 1999 Annual Book of
14、ASTM Standards, Vol 01.03. Replacedby A 1008/A 1008M.6Discontinuedsee 1999 Annual Book of ASTM Standards, Vol 01.03. Replacedby A 1011/A 1011M.7Annual Book of ASTM Standards, Vol 02.02.8Annual Book of ASTM Standards, Vol 15.09.9Annual Book of ASTM Standards, Vol 15.08.10Annual Book of ASTM Standards
15、, Vol 01.07.11Available from Underwriters Laboratories (UL), Corporate Progress, 333Pfingsten Rd., Northbrook, IL 60062.12Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West
16、Conshohocken, PA 19428-2959, United States.ANSI/NFPA 54 National Fuel Gas CodeANSI Z223/NFPA 70 National Electrical Code132.4 NSF Standards:14NSF/ANSI Standard No. 4 Commercial Cooking and HotFood Storage Equipment2.5 ASME Documents:15ASME Boiler and Pressure Vessel Code, Section IVHeating Boilers2.
17、6 Military Standards:MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment (Type 1Environmental and 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-t
18、ems Section 300A Electric Power, Alternating Current3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 capacitythe capacity of a steam cooker is deter-mined by the number of steam table pans that it is designed tohold during cooking.3.1.2 panscontainers used to hold the food prod
19、uct in theoven cavity. A full size steam table pan is nominally 1234 by2034 by 212 in. (324 by 527 by 64 mm).3.1.3 steam cookeras used in this specification,isadevice with one or more food steaming compartments in whichthe energy in steam is transferred to the food by direct contact.The pressure occ
20、urring in the food compartment of thesesteamers during cooking ranges from 0 to 15 psig.4. Classification4.1 Steam cookers covered by this specification are classi-fied by type, grade, class, size, style, and capacity:4.2 Type:4.2.1 Type IATable or countertop units with permanentwater connection.4.2
21、.2 Type IBTable or countertop units without waterconnection (connectionless steamer).4.2.3 Type IIFloor mounted on an open stand.4.2.4 Type IIIFloor mounted on a cabinet base.4.3 Grade:4.3.1 Grade A0 to 2.9 psig compartment pressure.4.3.2 Grade B3.0 to 9.9 psig compartment pressure.4.3.3 Grade C10.0
22、 to 15 psig compartment pressure.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 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.
23、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 V, 50 Hz, 1 phase.4.4.10 Class 10400 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
24、steamer.4.5.2 Size bTwo-compartment steamer.4.5.3 Size cThree-compartment steamer.4.6 Style:4.6.1 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 generator, orfrom an external potable steam sour
25、ce.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 full size pans.4.7.2 Maximum five full
26、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 24 full size pans.5. Ordering Information5.1 An order for a steam cooker under this specificationshall include the
27、following information:5.1.1 ASTM specification number and year of issue,5.1.2 Quantity to be furnished,5.1.3 Type,5.1.4 Grade,5.1.5 Class,5.1.6 Size,5.1.7 Style, and5.1.8 Capacity.5.2 The following options should be reviewed and if any aredesired they should be included in the order.5.2.1 When Feder
28、al/Military procurement(s) is involved,refer to the supplement pages.5.2.2 Type of gas, if applicable: natural, propane, other(specify dry gas energy content in Btu per cubic feet andspecific gravity).5.2.3 Electrical power supply connection if applicable;power cord with plug or conduit connection a
29、nd size.5.2.4 If required, the ability to cook frozen food withoutthawing it first.5.2.5 When other than manufacturers standard, commer-cial, domestic packaging is required, specify packaging re-quirements.13Available from National Fire Protection Association (NFPA), 1 BatterymarchPark, Quincy, MA 0
30、2269-9101.14Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140.15Available from American Society of Mechanical Engineers (ASME), ASMEInternational Headquarters, Three Park Ave., New York, NY 10016-5990.F12170325.2.6 Specify special requirements, such as in
31、spections,accessories, additional nameplate data, anchorable feet, etc.5.2.7 If 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 a
32、nd the requirements have been met. When specified,a copy of the certification 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.5.2.1
33、1 When specified, a fan and baffle shall be provided ina steam cooking compartment: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
34、 fan guard shall beremovable for cleaning of fan or blower.5.2.12 Water Resistance: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 compon
35、ents and ex-posed electrical wiring shall be resistant to cleaning by a waterspray 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, with a quick-disconnect gas supply,an approved quick
36、disconnect (socket and plug) conforming toANSI Z21.41, and a flexible metal connector conforming toANSI Z21.45 and consisting of a male pipe thread fitting onone end and a union with female thread on the opposite endshall be provided with the steam cooker.5.2.15 When specified, additional accessorie
37、s such as: wireshelves, casters, oven stand, legs, wash-down hose assembly,and faucets shall be provided.6. Materials6.1 General:6.1.1 Steam cookers shall conform to the documents listedin 2.1 and 2.3.6.1.2 Materials used shall be free from defects, which wouldaffect the performance or maintainabili
38、ty 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 used or rebuilt products is not allowed underthis specification.6.2 DoorThe door shall be constructed of Types 3
39、02 or304 corrosion-resistant steel conforming to SpecificationsA 167, or A 240/A 240M. Aluminum alloy Types 356 or 319conforming to Specification B 108 or Type 6061 aluminumalloy conforming to Specification B 209 may also be usedalone or in combination with the corrosion-resisting steelsdescribed.6.
40、3 Food Cooking CompartmentCompartment shall beconstructed of Types 302, 304, or 316 corrosion-resistant steelconforming to Specifications A 167 or A 240/A 240M, oraluminum alloy Type 3003-0 conforming to SpecificationB 209. Pan racks shall be fabricated from Types 302, 304, or316 corrosion-resistant
41、 steel conforming to SpecificationsA 276 or A 478.6.4 ExteriorUnless otherwise specified, material shall beTypes 302, 304, 316, or 430 corrosion-resistant stainless steelconforming to Specification A 240/A 240M or to Specifica-tions A 167 or A 176 as applicable, and thickness shall be 20gage minimum
42、 (0.0375 in. U.S. revised standard gage).6.5 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.6.6 Threaded PartsAll threaded parts shall conform toAN
43、SI B1.1.7. Design and Construction7.1 General:7.1.1 Steam cookers shall conform to UL/ANSI No. 197,ANSI Z83.11, NSF/ANSI No. 4, and ANSI Z223/NFPA 70, asapplicable.7.1.2 Steam cooker shall be delivered assembled and readyfor connection to steam, water, or gas piping, and electricalsupply, as applica
44、ble.7.1.3 Steam cookers are to be equipped with a suitable drainand steam exhaust termination.7.1.4 All supply and drain connections shall be designed sothat the steamer may be connected while maintaining a flushrear or side surface.7.1.5 Cooking shall be accomplished by direct action ofsteam at the
45、 pressure specified under type designation.7.1.6 Steamers shall be vented to remove substantially allthe air from the steam chamber prior to the cooking process.7.1.7 DoorSteamers with a pressurized cooking compart-ment shall have the door and the door latch designed to preventopening until the stea
46、m supply is shut off and the remainingpressure in the compartment is released.7.1.8 Food Cooking Compartment:7.1.8.1 Each compartment shall have removable pan racksfor supporting the appropriate number of steam table pans.7.1.8.2 Pan racks shall be capable of supporting, withoutpermanent deformation
47、, a load of 15 lb per square foot in eachpan.7.1.8.3 Pan rack design shall permit easy loading andunloading of the pans (empty or loaded, hot or cold) by sliding(see 8.1).7.1.8.4 When specified, the pan support racks in the com-partment shall be suitable for supporting the maximum numberof 1 in. or
48、4 in. high 1234-by2034-in. stainless steel pans.7.1.8.5 When specified applicable, the cooking compart-ment shall be designed, manufactured, inspected, and testedper the ASME Pressure Vessel Code, Section VIIIDivision 1.7.1.9 Controls and Indicators:7.1.9.1 Each steamer shall have an indicator which
49、 showsthat the device is energized.F12170337.1.9.2 When the cooking compartment pressure is 1 psig orgreater, a compartment pressure indicator shall be provided.7.1.9.3 Each cooking compartment shall be provided with a60-min (minimum) timer which will give an audible signal atthe end of a cooking cycle. When the timer is activated it willstart the steam supply to the compartment and shut off thesteam when the selected cooking cycle time has elapsed.7.2 Design and Construction of the Steam Source:7.2.1 Style i Steam CookerThis type of s
