1、Designation: F1495 14 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 year
2、 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 hightemper
3、ature steaming, baking, roasting, and rethermalizingforced-air electric and gas-fired ovens.1.2 The values stated in inch-pound units are to be regardedas the standard. The values given in parentheses are providedfor information only.1.3 The following safety hazards caveat pertains only to thetest m
4、ethods 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 appropriate safety andhealth practices and determine the applicability of regul
5、atorylimitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF1217 Specification for Cooker, SteamF2861 Test
6、 Method for Enhanced Performance of Combina-tion Oven in Various Modes2.2 ANSI Standards:3ANSI/UL No. 197 Commercial Electric CookingAppliancesANSI Z83.11 Gas Food Service EquipmentANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)NSF/ANSI 4 Commercial Cooking, Rethermalization andHot Food
7、 Holding and Transport Equipment2.3 Military Standards:4MIL-STD-167/1 Shipboard Equipment (TypeI-Environmental and Type II-Internally Excited)MIL-STD-461 Electromagnetic Emission and SusceptibilityRequirements for the Control of Electromagnetic Interfer-enceMIL-STD-1399/300 Shipboard Systems Section
8、 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 both, to perform steaming, whichincludes low or h
9、igh 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 combinationoven in which food products are heated or coo
10、ked.3.1.3 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 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. (30
11、5 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 distinct methods which all conformto Grade A classification in Specification F1217, 0 to 2.9 psigmaxim
12、um compartment pressure.3.1.4.1 Method 1Injection refers to direct placement ofwater onto a hot surface in the cavity for moisture production.3.1.4.2 Method 2Boiler or steam generator refers to acompartment outside the oven cavity through which water isheated for moisture production.1This specificat
13、ion 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 Jan. 1, 2014. Published February 2014. Originallyapproved in 1993. Last previous edition approved in 2005 as F
14、1495 05. DOI:10.1520/F1495-14.2For 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 website.3Available from American Nation
15、al Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or AcquisitionStreamlining and Standardization Information System (ASSIST), which is theofficial
16、 source of all documents listed in the DoD Index of Specifications andStandards. The ASSIST can be located at http:/dsp.dla.mil.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.4.3 Method 3Water bath refers to a compartmentinside t
17、he oven cavity through which water is heated formoisture production.4. Classification4.1 Combination ovens covered by this specification areclassified by capacity, type, style, and electrical class.Capacity4.1.1 The capacity of the combination oven is determinedby the number of bake or sheet pans, o
18、r steam table pans, orboth, the oven is designed for cooking or rethermalizing. Forcapacity classification, the minimum vertical spacing betweenpan supports shall be as follows: bake or sheet pans, 1 in. (25mm); and steam pans, 2.5 in. (64 mm).Type4.1.2 Type 1Table or countertop units.4.1.2.1 Class
19、AHalf-size.(1) Minimum of five half-size bake or sheet pans.(2) Minimum of three steam pans.4.1.2.2 Class BFull-Size.(1) Minimum of seven full-size bake or sheet pans.(2) Minimum of nine steam pans.4.1.3 Type 2Stand mounted units.4.1.3.1 Class AHalf-size.(1) Minimum of five half-size bake or sheet p
20、ans.(2) Minimum of three steam pans.4.1.3.2 Class BFull-size.(1) Minimum of seven full-size bake or sheet pans.(2) Minimum of nine steam pans.4.1.4 Type 3Floor units / roll-in units.4.1.4.1 Class AHalf-size.(1) Minimum of 14 half-size bake or sheet pans.(2) Minimum of eight steam pans.4.1.4.2 Class
21、BFull-size.(1) Minimum of 16 full-size bake or sheet pans.(2) Minimum of 17 steam pans.4.1.5 This specification does not purport to address all of thetypes, which may be available, but it is an overview of the mostcommon types and classes used in the industry.Style4.1.6 Style 1Gas-fired combination
22、oven.4.1.7 Style 2Electric combination oven.Electrical Class4.1.8 Class 1208 V, 60 Hz, 1 phase.4.1.9 Class 2208 V, 60 Hz, 3 phase.4.1.10 Class 3240 V, 60 Hz, 1 phase.4.1.11 Class 4240 V, 60 Hz, 3 phase.4.1.12 Class 5480 V, 60 Hz, 3 phase.4.1.13 Class 6120 V, 60 Hz, 1 phase.4.1.14 Class 7230 V, 50 Hz
23、, 1 phase.4.1.15 Class 8400 V, 50 Hz, 3 phase.4.1.16 Class 9440 V, 60 Hz, 3 phase (shipboard use).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 of o
24、vens to be furnished.5.1.3 Type and class of combination oven.5.1.4 Style; if Style 1, specify gas type (see 5.2.2).5.1.5 Electrical class.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
25、 the supplement pages.5.2.2 Type of gas, if applicable: natural, propane, 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 supple
26、mentary requirements, such asinspections, options, accessories, modifications, 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 speci
27、fied, furnish a copy of the certification, ortest results, to the purchaser.5.2.6 When specified, with a quick-disconnect gas supply.5.2.7 When specified, provide separate water inlets forsteam generator and for condensate cooling.5.2.8 When specified, provide accessories, such as wireshelves, caste
28、rs, oven stand, two-speed fan, wash-down hoseassembly.6. Physical Requirements6.1 Design and ManufactureThe combination oven shallconsist of a water tight oven cavity, sealing type of door(s),blower, air-heater(s)/heat exchanger, steam generator, conden-sate discharge, over pressure and under pressu
29、re venting, asrequired.6.1.1 DoorsThe door(s) shall be insulated, with replace-able gaskets, and provision to limit condensate dripping on thefloor or table top surface when opening.6.1.2 Steam GeneratorWhen provided, a steam generat-ing system may or may not include a boiler. Further, the steamsour
30、ce may or may not be an integral part of the combinationoven. Operate the combination oven steamer at atmosphericpressure (15 psi (103 MPa) maximum absolute). Provide forboiler based steam generating system a suitable means to detectoperation and low water levels.An over temperature protectionof the
31、 boiler is necessary in the event of a critical low watercondition. Provide a means to clean (delime or decalcify) thesteam generating boiler and remove scale mineral deposits.6.1.3 FanA fan or blower shall be provided to ensureforced air circulation within the oven cavity. The impeller shallbe corr
32、osion-resistant.6.1.4 Controls:6.1.4.1 Provide the following control functions for theoperation of the combination oven:(1) Mode selection, such as hot air (convection), steam, orcombination.(2) Oven temperature; and,F1495 142(3) Cook time.6.1.4.2 Each oven shall be equipped with a door controlswitc
33、h that will de-energize the blower/fan circuit when thedoor is opened in any operating mode except cool-down.6.1.5 Air BaffleEach oven shall have a removable airbaffle.6.1.6 Grease FilterEach oven may include a grease filter.If a grease filter is supplied, the filter shall be a removable type.6.1.7
34、Over Pressure ReliefOver pressure relief shall beprovided for the oven that is no greater than 0.6 psig (41 MPa)6.2 Standards and ComplianceThe oven(s) shall conformto the requirements of ANSI/UL 197, ANSI Z83.11, andNSF/ANSI 4, as applicable. Acceptable evidence of meetingthese requirements shall b
35、e a current listing mark, label, orsymbol of a recognized independent testing laboratory and acurrent listing in the testing laboratorys appropriate publica-tion.6.2.1 Provide certification of compliance with the standardscited in this specification, if required, in the purchase docu-ment.7. Materia
36、ls7.1 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 individual components or of the overall assembly.Materials not specified herein shall be of the same qualit
37、y 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 new or fabricated using materials produced fromrecovered materials to the maximum extent possible withoutj
38、eopardizing the intended use. None of the above shall beinterpreted to mean that the use of used products are allowedunder this specification unless otherwise specified.7.2 Hardware and FittingsUnless otherwise specified, allhardware and fittings shall be corrosion-resistant or suitablyprocessed to
39、resist corrosion in accordance with the manufac-turers standard practice.7.3 Threaded PartsAll threaded parts shall conform toANSI B1.1.8. Performance Requirements8.1 Performance TestingWhen specified, test the combi-nation oven according to the Test Method F2861.9. Sampling and Quality Assurance9.1
40、 When specified in the contract or purchase order,perform sampling, testing and quality assurance of finishedcombination ovens in accordance to the requirements specifiedby ANSI/UL 197 and ANSI Z83.11, as applicable.10. Product Marking10.1 Each combination oven shall be provided with anidentificatio
41、n plate(s) in compliance with ANSI/Z83.11 orANSI/UL 197.11. Instruction Material and Manuals11.1 Each combination oven shall be furnished with aninstruction manual and material, as may be required. Manualsshall comply with Specification F760.12. Packaging and Package Marking12.1 Combination oven sha
42、ll be packaged and packed inaccordance with the manufacturers standard commercial do-mestic packaging.12.2 The package shall be marked showing the name of theproduct, model number, serial number, and manufacturersname.12.3 When specified, packaging shall be in accordance withthe requirements of spec
43、ification Practice D3951.13. Keywords13.1 baking oven; combination oven; convection oven; foodservice equipment; oven; roasting; steamer; atmosphericsteamerF1495 143SUPPLEMENTARY REQUIREMENTSFOR FEDERAL/MILITARY PROCUREMENTS1. Where provisions of this supplement conflict with themain body, this supp
44、lement shall prevail.S2. 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
45、 the suppliers current inventory, 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
46、shall contain the following: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 thos
47、e in Section 4. The PINs to be used foritems acquired to this Specification are as follows:Type 1 Table or countertop unitsType 2 Stand mounted unitsType 3 Floor units/roll-in unitsClass A Half-sizeClass B Full-sizeStyle 1 Gas-fired combination oven steamerStyle 2 Electric combination oven steamerEl
48、ectrical Class 1 208 V, 60 Hz, 1-phaseElectrical Class 2 208 V, 60 Hz, 3-phaseElectrical Class 3 240 V, 60 Hz, 1-phaseElectrical Class 4 240 V, 60 Hz, 3-phaseElectrical Class 5 480 V, 60 Hz, 3-phaseElectrical Class 6 120 V, 60 Hz, 1-phaseElectrical Class 7 220 V, 60 Hz, 3-phaseElectrical Class 8 230
49、 V, 50 Hz, 1-phaseElectrical Class 9 230 V, 50 Hz, 3-phaseElectrical Class 10 400 V, 50 Hz, 3-phaseElectrical Class 11 440 V, 60 Hz, 3-phase (shipboard use)S6. Preservation, Packaging, and Package MarkingWhen other than normal commercial practice or conformanceto Practice D3951 is desired, state the preservation, packaging,and package marking requirements in the purchase order orcontract.S7. Naval Shipboard Requirements:S7.1 Electromagnetic CompatibilityWhen specified, elec-tric combination ovens shall be designed and equipped fo
