1、Designation: F 2092 01 (Reapproved 2007)An American National StandardStandard Specification forConvection Oven Gas or Electric1This standard is issued under the fixed designation F 2092; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revisi
2、on, the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This specification covers forced air convection ovens forbaking, roasting or rethermalizing which uti
3、lize gas or electri-cal heat sources, or both for cooking food in the commercialand institutional food service establishments.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 may involve
4、 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 toestablish appropriate safety and health practices and deter-mine the applicability of regulat
5、ory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2A 36/A 36M Specification for Carbon Structural SteelA 167 Specification for Stainless and Heat-ResistingChromium-Nickel Steel Plate, Sheet, and StripA 176 Specification for Stainless and Heat-Resisting Chro-mium Steel Plate, She
6、et, and StripA 276 Specification for Stainless Steel Bars and ShapesA 366/A 366M Specification for Steel, Sheet, Carbon, ColdRolled, Commercial QualityD 3951 Practice for Commercial PackagingF 760 Specification for Food Service Equipment ManualsF 1166 Practice for Human Engineering Design for Marine
7、Systems, Equipment, and FacilitiesF 1495 Specification for Combination Oven Electric or GasFiredF 1496 Test Method for Performance of Convection Ovens2.2 Other Publications:ANSI/NSF 4 Commercial Cooking, Rethermalization andPowered Hot Food Holding and Transport Equipment3ANSI Z223/NFPA 70 National
8、Electrical Code3ANSI/UL 197 Commercial Electrical Cooking Appliances3ANSI B1.1 Unified in. Screw Threads (UN and UNRThread Form)3ANSI Z21.41 Quick-Disconnect Devices for Use With3ANSI Z21.45 Flexible Connectors of Other Than All-MetalConstruction for Gas Appliances3ANSI Z83.11 Gas Food Service Equip
9、ment3ANSI Z1.4 Sampling Procedures and Tables for Inspectionand Attributes3ANSI/NFPA 54 National Fuel Gas Code3MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment (Type 1Environmental and Type 2InternallyExcited)4MIL-STD-461 Requirements For the Control Of Electro-magnetic Interference Charac
10、teristics of Subsystems andEquipment4MIL-STD-1399/300 Interface Standard For Shipboard Sys-tems Section 300A Electric Power, Alternating Current43. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 capacitythe capacity of a convection oven is deter-mined by the number of bake or sh
11、eet pans that it is designedto hold during cooking. For capacity classification, the mini-mum vertical clearance between each row of pans shall be 1 in.(25 mm).3.1.2 convection ovenas used in this specificationadevice that, with a heat source combines the function ofcirculating hot convection air in
12、 an enclosed cavity by meansof an electric motor-operated fan or blower, for the purpose ofbaking, roasting or rethermalizing of food.3.1.3 oven cavityspace within the convection oven inwhich food products are heated or cooked.1This specification is under the jurisdiction of ASTM Committee F26 on Fo
13、odService Equipment and is the direct responsibility of Subcommittee F26.02 onCooking and Warming Equipment.Current edition approved April 1, 2007. Published July 2007. Originallyapproved in 2001. Last previous edition approved in 2001 as F 2092 01.2For referenced ASTM standards, visit the ASTM webs
14、ite, 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 National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http
15、:/www.ansi.org.4Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http:/www.dodssp.daps.mil.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.4 panscontai
16、ners used to hold the food product in theoven cavity.3.1.4.1 full sizebake or sheet pan is nominally 18 by 26 by1 in. (457 by 660 by 25 mm).3.1.4.2 half sizebake or sheet pan is nominally 18 by 13by 1 in. (457 by 330 by 25 mm).4. ClassificationConvection ovens covered by this specification are class
17、ifiedby type, grade, class, size, style and capacity.4.1 Type:4.1.1 Type ITable or Counter top units,4.1.2 Type IITable or Counter top units stacked 2 high,and4.1.3 Type IIIFloor Installed or Roll-In units,4.2 Grade:4.2.1 Grade AStandard Depth, and4.2.2 Grade BExtended Depth.4.3 Class:4.3.1 Class 12
18、08 volts, 60 hertz, 1 phase,4.3.2 Class 2208 volts, 60 hertz, 3 phase,4.3.3 Class 3240 volts, 60 hertz, 1 phase,4.3.4 Class 4240 volts, 60 hertz, 3 phase,4.3.5 Class 5480 volts, 60 hertz, 3 phase,4.3.6 Class 6120 volts, 60 hertz, 1 phase,4.3.7 Class 7220 volts, 60 hertz, 3 phase,4.3.8 Class 8230 vol
19、ts, 50 hertz, 1 phase,4.3.9 Class 9230 volts, 50 hertz, 3 phase,4.3.10 Class 10380 volts, 50 hertz, 3 phase, and4.3.11 Class 11440 volts, 60 hertz, 3 phase (shipboarduse).4.4 Size:4.4.1 Size aHalf Size, and4.4.2 Size bFull Size.4.5 Style:4.5.1 Style iElectric Heated Convection Oven, and4.5.2 Style i
20、iGas Fired Convection Oven.4.6 Capacity:4.6.1 Minimum 3 half size bake sheets (for Type I, GradeA,Size a),4.6.2 Minimum 6 half size bake sheets (for Type II, GradeA, Size a),4.6.3 Minimum 5 full size bake sheets (for Type I, Grade Aand B, Size b),4.6.4 Minimum 10 full size bake sheets (for Type II,
21、GradeA and B, Size b), and4.6.5 Minimum 16 full size bake sheets (for Type III, GradeA, Size b).5. Ordering Information5.1 An order for a convection oven(s) under this specifica-tion shall specify:5.1.1 ASTM specification number and date of issue.5.1.2 Quantity to be furnished.5.1.3 Type,5.1.4 Grade
22、,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 Federal/Military procurement(s) is involved,refer to the supplement pages.5.2.2 Type of gas, if applicable: natural, propane or ot
23、her(specify dry gas energy content in BTUs per cubic foot).5.2.3 Electrical power connection if applicable - power cordwith plug or conduit connection and size.5.2.4 Fan Speedsingle speed or 2 speed.5.2.5 A cool down switch to manually override the fanshut-off referenced in 7.5.5.5.2.6 Type of Contr
24、olsElectro-mechanical, solid state orprogrammable/computer controlled.5.2.7 Interior Finishporcelain enamel or stainless steel.5.2.8 When specified, with a quick-disconnect gas supply,an approved quick disconnect (socket and plug) conforming toANSI Z21.41, and a flexible metal connector conforming t
25、oANSI 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 convection oven.5.2.9 When other than manufacturers standard, commer-cial, domestic packaging is required, specify packaging re-quirements (13.1).5.2.10 Wh
26、en 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 and/or test results shall be furnishedto the purchaser.5.2.11 When specified,additional accessories
27、 such as wireshelves, casters, oven stand, legs, wash-down hose assembly,and faucets shall be provided.5.2.12 When specified, controls shall be waterproof.6. Material6.1 General:6.1.1 Convection ovens shall conform to the applicabledocuments listed in section 2.2.6.1.2 Materials used shall be free f
28、rom 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 used for the intended purpose in commercial practice.6.1.4 Use of used or rebuilt products is not allowed underthis
29、 specification.6.2 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.6.3 Threaded PartsAll threaded parts shall conform toANSI B1.1.7. Design and Cons
30、truction7.1 Type 1 and Type 2 shall be capable of being mounted onlegs or stand.7.2 Electrical CharacteristicsAll electric convection ov-ens shall be designed for operation on nominal voltage ratings,frequency and phases as specified by electrical class (4.3).F 2092 01 (2007)27.3 DoorProvisions shal
31、l be made to limit dripping whenopened. Gasket, when provided, shall be replaceable withoutthe use of tools or with the use of simple tools such as ascrewdriver or plier.7.4 Fan and Baffle:7.4.1 A motor operated fan or blower shall be provided toensure forced air circulation within the oven cavity.7
32、.4.2 Fan shall be operated by a single speed or two-speedmotor.7.4.3 Air baffle or fan guard may be provided to maintainuniformity of temperature within the oven cavity.7.4.4 When provided, the baffle or fan guard shall beremovable for cleaning of fan or blower.7.5 Controls:7.5.1 All convection oven
33、s shall be provided with means toregulate the oven interior temperature.7.5.2 The temperature regulating device shall be calibratedto maintain the temperature of air inside the oven within atolerance of 25F (13.9C) from the set point (Section 10).7.5.3 A timer to monitor the cook time may be provide
34、d.When provided, it shall signal the end of set cook time with anaudible alarm and prevent continued heating of the air insidethe oven cavity.7.5.4 When control knobs, switches and indicating lights arelocated on the front panel they shall be recessed or otherwiseprotected from inadvertent changes o
35、r damage.7.5.5 Each oven shall be provided with a door controlswitch that will de-energize the heating elements and the fan orblower circuit when the door is opened in any operating mode(see 5.2.5 for exception).7.6 Heating Elements:7.6.1 The electric convection ovens shall have heatingelements arra
36、nged so that they will not intrude in the spaceintended for baking pans.7.6.2 Heating elements shall be readily accessible for repairor replacement.7.6.3 The terminals of the heating elements shall project asufficient distance to permit easy access to the connections.7.6.4 All internal wiring shall
37、be free of stress or tensionand, where required, shall be coated with high-heat resistantinsulation to resist water and grease.7.7 Fuel System for Gas Convection OvensThe gas con-vection ovens shall be designed to operate on natural orpropane gas. When specified (see 5.2.2) a separately furnishedcon
38、version kit shall be supplied.7.8 Standards and Compliance:7.8.1 Convection ovens and accessories shall conform toANSI/UL No. 197 or ANSI Z83.11, as applicable and ANSI/NSF 4, ANSI/NFPA 54 and ANSI Z223/NFPA 70 as appli-cable.7.8.2 All ovens intended for rethermalizing applicationsshall pass ANSI/NS
39、F 4 requirements for rethermalizing ovens.7.8.3 Proof of Compliance: Evidence of complying withANSI/UL 197 or ANSI Z83.11 and ANSI/NSF 4 shall be alisting in a third party certification agency listing book, or acertified test report from a nationally recognized testing labo-ratory acceptable to the
40、purchaser or appropriate labels at-tached.7.8.4 Certification of compliance to the standards cited inthis specification shall be provided, if required, in the purchasedocument.7.9 Convection ovens shall be delivered assembled, readyfor connection to electricity and/or gas piping as applicable.8. Per
41、formance Requirements8.1 Performance Testing When specified in the contractor purchase order, performance testing shall be performed andreported in accordance with Test Method F 1496.9. Sampling and Quality Assurance9.1 SamplingWhen specified in the contract or purchaseorder, sampling for the inspec
42、tion and tests contained in themain body of this specification shall be performed in accor-dance with ANSI Z1.4.9.2 The convection ovens ready for shipment shall bemeasured and inspected by the manufacturer for compliancewith this specification.10. Testing Methods10.1 Thermostat Test:10.1.1 Signific
43、ance and UseThis test determines compli-ance with 7.5.2-oven interior temperature variances from thethermostat setting.10.1.2 The convection oven shall be connected to thespecified power source. The thermostat shall be set at 350F(177C) and the convection oven allowed to operate until thetemperature
44、 control has cycled “on” and “off” through at leastthree cycles at this setting. The convection oven cavity shallthen have five temperature readings taken. The readings shallbe taken 4 in. (102 mm) from each corner (measured in allthree planes) and at the center of the oven cavity (that is, at thein
45、tersection of the diagonals from corner to corner). The hightemperature at each point and the low temperature at each pointshall be recorded for 15 min. These temperatures shall conformto the tolerances specified in 7.5.2.10.1.3 The procedure described in 10.1.2 shall be repeatedat 450F (232C) set p
46、oint.11. Product Marking11.1 Each convection oven shall be provided with anidentification plate in compliance with ANSI/Z83.11 or ANSI/UL197.12. Manuals12.1 Each convection oven shall be furnished with aninstallation and operating instructions manual. Manual shallcomply with Specification F 760.13.
47、Packing and Package Marking13.1 The convection oven shall be packaged and 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 specified, packaging shall
48、 be inaccordance with the requirements of Specification D 3951.F 2092 01 (2007)314. Added Features14.1 Typically, features are added to basic models at anadditional cost. Any options that are required can be writteninto the procurement contract as desired.15. Keywords15.1 baking oven; convection ove
49、n; cooking device; ex-tended cavity oven; food service equipment; rethermalizingoven; roasting oven; roll-in ovenSUPPLEMENTARY REQUIREMENTSWhere provisions of this supplement conflict with the main body, this supplement shall prevail.S1. ManualS1.1 A manual complying with Specification F 760 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 item or a standard production item from thesupplier
