1、Designation: F2092 14 An American National StandardStandard Specification forConvection Oven Gas or Electric1This standard is issued under the fixed designation F2092; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of las
2、t 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 forced air convection ovens forbaking, roasting or rethermalizing which utilize gas or electri-
3、cal heat sources, or both for cooking food in the commercialand institutional food service establishments. The units mayhave water and drain connections for adding moisture but donot have a dedicated steam only mode.1.2 The values stated in inch-pound units are to be regardedas standard. The values
4、given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.1.3 This standard may involve hazardous materials,operations, and equipment. This standard does not purport toaddress all of the safety concerns, if any, associated with
5、 itsuse. It is the responsibility of the user of this standard toestablish appropriate safety and health practices and deter-mine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D3951 Practice for Commercial PackagingF760 Specification for Food Ser
6、vice Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF1496 Test Method for Performance of Convection Ovens2.2 ANSI Standards:3ANSI/NSF 2 Food EquipmentANSI/NSF 4 Commercial Cooking, Rethermalization andPowered Hot Food Holding and Transport Eq
7、uipmentANSI Z223/NFPA 70 National Electrical CodeANSI/UL 197 Commercial Electrical Cooking AppliancesANSI B1.1 Unified in. Screw Threads (UN and UNR ThreadForm)ANSI Z21.41 Quick-Disconnect Devices for Use WithANSI Z21.45 Flexible Connectors of Other Than All-MetalConstruction for Gas AppliancesANSI
8、Z83.11 Gas Food Service EquipmentANSI Z1.4 Sampling Procedures and Tables for Inspectionand AttributesANSI/NFPA 54 National Fuel Gas Code2.3 Military Standards:4MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment (Type 1Environmental and Type 2InternallyExcited)MIL-STD-461 Requirements For th
9、e Control Of Electro-magnetic Interference Characteristics of Subsystems andEquipmentMIL-STD-1399/300 Interface Standard For Shipboard Sys-tems Section 300A Electric Power, Alternating Current3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 capacitythe capacity of a convection
10、oven is deter-mined by the number of bake or sheet 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 t
11、he function ofcirculating hot convection air in an enclosed cavity by meansof an electric motor-operated fan or blower, for the purpose ofbaking, roasting or rethermalizing of food.3.1.3 moisture addition featurea convection oven thatmay have water and drain connections and is capable of addingmoist
12、ure but does not have a dedicated steam only mode.3.1.4 oven cavityspace within the convection oven inwhich food products are heated or cooked.3.1.5 panscontainers used to hold the food product in theoven cavity.1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equip
13、ment and is the direct responsibility of Subcommittee F26.02 onCooking and Warming Equipment.Current edition approved June 1, 2014. Published August 2014. Originallyapproved in 2001. Last previous edition approved in 2007 as F2092 01 (2007).DOI: 10.1520/F2092-14.2For referenced ASTM standards, visit
14、 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 National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York,
15、NY 10036, http:/www.ansi.org.4Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http:/dodssp.daps.dla.mil/.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.
16、1.5.1 full sizebake or sheet pan is nominally 18 by 26 by1 in. (457 by 660 by 25 mm).3.1.5.2 half sizebake or sheet pan is nominally 18 by 13by 1 in. (457 by 330 by 25 mm).4. Classification4.1 Convection ovens covered by this specification areclassified by type, style, size, class, grade, group, and
17、 mode.The capacity of the convection oven is determined by thenumber of pans to be used for the heavy-load cooking-energyefficiency test. Place the top oven rack so that it is a minimumof 2.75 in. (70 mm) from the top of the cavity. Place the bottomoven rack so that it is a minimum of 1-in. (25 mm)
18、from thebottom of the cavity. Place the remaining oven racks in theoven such that adjacent racks are no closer than 2.75 in. (70mm) from each other. Racks should be spaced as evenly aspossible throughout the cavity. Count the number of racks. Thisis the maximum pan load for the heavy-load cooking te
19、sts.4.1.1 Type:4.1.1.1 Type ITable or Counter top units.4.1.1.2 Type IITable or Counter top units stacked 2 high.4.1.1.3 Type IIIFloor Installed or Roll-In units.4.1.2 Style:4.1.2.1 Style 1Electric Heated Convection Oven.4.1.2.2 Style 2Gas Fired Convection Oven.4.1.3 Size:4.1.3.1 Size iHalf Size.4.1
20、.3.2 Size iiFull Size.4.1.4 Class:4.1.4.1 Class a208 volts, 60 hertz, 1 phase.4.1.4.2 Class b208 volts, 60 hertz, 3 phase.4.1.4.3 Class c240 volts, 60 hertz, 1 phase.4.1.4.4 Class d240 volts, 60 hertz, 3 phase.4.1.4.5 Class e480 volts, 60 hertz, 3 phase.4.1.4.6 Class f120 volts, 60 hertz, 1 phase.4.
21、1.4.7 Class g220 volts, 60 hertz, 3 phase.4.1.4.8 Class h230 volts, 50 hertz, 1 phase.4.1.4.9 Class i230 volts, 50 hertz, 3 phase.4.1.4.10 Class j400 volts, 50 hertz, 3 phase.4.1.4.11 Class k440 volts, 60 hertz, 3 phase (shipboarduse).4.1.5 Grade:4.1.5.1 Grade AStandard Depth.4.1.5.2 Grade BExtended
22、 Depth.4.1.6 Group:4.1.6.1 Group aMinimum 3 half size bake sheets (forType I, Grade A, Size i),4.1.6.2 Group bMinimum 6 half size bake sheets (forType II, Grade A, Size i),4.1.6.3 Group cMinimum 5 full size bake sheets (for TypeI, Grade A and B, Size ii),4.1.6.4 Group dMinimum 10 full size bake shee
23、ts (forType II, Grade A and B, Size ii), and4.1.6.5 Group eMinimum 16 full size bake sheets (forType III, Grade A, Size ii).4.1.7 Mode:4.1.7.1 Mode 1With moisture addition.4.1.7.2 Mode 2Without moisture addition.5. Ordering Information5.1 An order for a convection oven(s) under this specifica-tion s
24、hall 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 StyleIf Style 2, specify gas type (see 5.2.2).5.1.5 Size.5.1.6 Class.5.1.7 Grade.5.1.8 Group.5.1.9 Mode.5.2 The following options should be reviewed and if any aredesired they should be inc
25、luded 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 other(specify heating value in BTU/ft3specific density and constitu-ents).5.2.3 Electrical power connection if applicable - power cordwith plu
26、g or conduit connection and size.5.2.4 Fan Speedsingle speed or multiple speeds.5.2.5 A cool down switch to manually override the fanshut-off referenced in 7.5.6.5.2.6 Type of ControlsElectro-mechanical, solid state orprogrammable/computer controlled.5.2.7 Interior Finishporcelain enamel or stainles
27、s 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 toANSI Z21.45 and consisting of a male pipe thread fitting onone end and a union with female thread on the opposite ends
28、hall be provided with the convection oven.5.2.9 When other than manufacturers standard,commercial, domestic packaging is required, specify packag-ing requirements (13.1).5.2.10 When specified:5.2.10.1 A certification to ensure that samples representingeach lot have been either tested or inspected as
29、 directed and therequirements have been met.5.2.10.2 A copy of the certification or test results, or both,shall be furnished to the purchaser.5.2.11 When specified, additional accessories such as wireshelves, casters, oven stand, legs, wash-down hose assembly,and faucets shall be provided.5.2.12 Whe
30、n specified, controls shall be waterproof.5.2.13 When a drain is required for Mode 1 (4.1.7.1).6. Materials and Manufacture6.1 General:6.1.1 Convection ovens shall conform to the applicabledocuments listed in section 2.2.6.1.2 Materials used shall be free from defects, which wouldaffect the performa
31、nce or maintainability of individualcomponents, 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.F2092 1426.1.4 Use of used or rebuilt products is not allowed underthis specification.6.2 Hardware and Fitt
32、ingsUnless 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. Physical Properties7.1 Type 1 and Type 2 shall be c
33、apable 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 (4.1.4).7.3 DoorProvisions shall be made to limit dripping whenopened. Gasket, when pr
34、ovided, 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.7.4.2 Fan shall be operated by a single speed or multi-s
35、peedmotor.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 ovens shall be provided with means toregulate the oven in
36、terior 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 provided.When provided, it shall signal the end of set cook
37、time with anaudible alarm and prevent continued heating of the air insidethe oven cavity.7.5.4 A core temperature probe may be provided. Whenprovided, the device shall have an accuracy based on ANSI/NSF 2.7.5.5 When control knobs, switches and indicating lights arelocated on the front panel they sha
38、ll be recessed or otherwiseprotected from inadvertent changes or damage.7.5.6 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.
39、1 The electric convection ovens shall have heatingelements arranged 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
40、easy access to the connections.7.6.4 All internal wiring shall 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 orpr
41、opane gas. When specified (see 5.2.2) a separately furnishedconversion 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 o
42、vens intended for rethermalizing applicationsshall pass ANSI/NSF 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
43、 a nationally recognized testing labo-ratory acceptable to the 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 c
44、onnection to electricity or gas piping, or both, as appli-cable.8. Performance Requirements8.1 Performance TestingWhen specified in the contract orpurchase order, performance testing shall be performed andreported in accordance with Test Method F1496.9. Sampling and Quality Assurance9.1 SamplingWhen
45、 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 Z1.4.9.2 The convection ovens ready for shipment shall bemeasured and inspected by the manufacturer for compliancewith this s
46、pecification.10. Testing Methods10.1 Thermostat Test:10.1.1 Significance 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(1
47、77C) and the convection oven allowed to operate until thetemperature 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 allt
48、hree planes) and at the center of the oven cavity (that is, at theintersection of the diagonals from corner to corner). The hightemperature at each point and the low temperature at each pointF2092 143shall be recorded for 15 min. These temperatures shall conformto the tolerances specified in 7.5.2.1
49、0.1.3 The procedure described in 10.1.2 shall be repeatedat 450F (232C) set point.10.2 Core Temperature Probe Test (Upon Request):10.2.1 Significance and UseIf equipped, this test verifiesthe temperature variance of the core temperature probe fromthe read out.10.2.2 The core temperature test should be conducted ac-cording to ANSI/NSF 2.10.2.3 When specified an acceptable test report confirmingcompliance to 10.2.2 shall be furnished to the purchaser.11. Product Marking11.1 Each convection oven shall be provided with aniden
