1、Designation: F 2202 02An American National StandardStandard Specification forSlow Cook/Hold Ovens and Hot Food Holding Cabinets1This standard is issued under the fixed designation F 2202; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revis
2、ion, 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 commercial electric slowcook/hold ovens and hot food holding cabinets.1.2
3、The values stated in inch-pound units are to be regardedas the standard. The values given in parentheses are forinformation only.1.3 The following safety hazards caveat pertains only to thetest methods portion, Section 8, of this specification. Thisstandard does not purport to address all of the saf
4、ety concerns,if any, associated with its use. It is the responsibility of the userof this standard to establish appropriate safety and healthpractices and determine the applicability of regulatory require-ments prior to use.2. Referenced Documents2.1 ASTM Standards:D 3951 Practice for Commercial Pac
5、kaging2F 760 Specification for Food Service Equipment Manuals3F 1166 Practice For Human Engineering Design for MarineSystems, Equipment and Facilities4F 2140 Test Method for Hot Food Holding Cabinets32.2 Military Publications5:MIL-STD-167/1 Mechanical Vibrations of ShipboardEquipment, Type IEnvironm
6、ental and Type IIInternally ExcitedMIL-STD-461 Military Standard for Electromagnetic Emis-sion and Susceptibility Requirements for the Control ofElectromagnetic InterferenceMIL-STD-1399/300 Interface Standards for Shipboard Sys-tems Section 300A, Electric Power, Alternating Current2.3 Other Publicat
7、ions:ANSI/UL No. 197 Standard for Commercial Electric Cook-ing Appliance6sANSI/NFPA 70 National Electric Code7ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)8ANSI/NSF 4 Commercial Cooking, Rethermalization andHot Food Holding and Transport Equipment93. Terminology3.1 Definitions:3.1.1 c
8、ook function, nan operating mode for the cook/hold oven only. The cook function requires the ability to set acooking temperature (200 to 325F) at which the product iscooked. This function is completed at a preset time or when theproduct is cooked to a preset internal product temperature,measured wit
9、h a product probe.3.1.2 cook/hold oven, na device that can cook foodproducts using natural convective hot air (without a circulatingfan or blower). The cook/hold ovens have a typical maximumoperating temperature of 325F. These ovens automaticallyswitch the operating mode from cook to a hold function
10、 at thecompletion of the cook function. The cook and hold functionsare defined in 3.1.1 and 3.1.4, respectively.3.1.3 hot food holding cabinet (food warmer), na devicethat can hold precooked food products to preset productholding temperatures. In general, hot food holding cabinet is adevice by itsel
11、f and has a typical maximum operating tempera-ture of 200F.3.1.4 hold function, nan operating mode for the cook/holdoven and also the main function of the hot food holdingcabinet. The hold function allows holding a precooked productabove a safe holding temperature as defined by the NSFguidelines (AN
12、SI/NSF 4). In the case of cook/hold oven, theoven is switched to the hold mode automatically after the cookfunction is completed. The hold function is always the defaultmode and remains active as long as electrical power to thecook/hold oven or hot food holding cabinet is ON.3.1.5 oven cavity, nport
13、ion or area of the oven in whichfood products are heated or cooked.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 Oct. 10, 2002. Published De
14、cember 2002.2Annual Book of ASTM Standards, Vol 15.093Annual Book of ASTM Standards, Vol 15.084Annual Book of ASTM Standards, Vol 01.075Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-50986Available from Underwriters Laboratori
15、es (UL), Corporate Progress, 333Pfingsten Rd., Northbrook, IL 60062.7Available from National Fire Protection Association (NFPA), 1 BatterymarchPark, Quincy, MA 02269-9101.8Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.9Available from NSF In
16、ternational, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.6 pans, ncontainers used to hold the food product inthe oven cavity: (1) a full-size bake or sheet pan is n
17、ominally18 by 26 by 1 in. (457 by 660 by 25 mm), (2) a half -size bakeor sheet pan is nominally 18 by 13 by 1 in. (305 by 508 by 25mm), and (3) a steam pan is nominally 12 by 20 by 2.5 in. (305by 508 by 64 mm).3.1.7 product monitoring system, nthe cook function ofthe cook/hold oven is monitored for
18、operating parameters suchas starting and ending cook time, oven temperature, internalproduct temperature. Similarly, the hold function of the cook/hold oven and hot food holding cabinet is monitored forstarting time and ending time of hold function, starting andending oven and internal product tempe
19、rature. The productmonitoring system should at a very minimum be capable ofproviding the above-mentioned information, if specified.3.1.8 product probe, na temperature sensing device sup-plied with cook/hold oven or hot food holding cabinet. Theproduct probe measures the internal temperature of the f
20、oodproduct that is cooked or held warm. The product probe may beused to control heat supplied to the oven.4. Classification4.1 Cook/hold ovens and hot food holding cabinets coveredby this specification are classified by capacity, type, style andelectrical class.4.2 CapacityThe capacity of the cook/h
21、old oven and hotfood holding cabinet is determined by the number of bake orsheet pans, steam table pans, or a combination thereof that theoven is designed for cooking or holding. For capacity classi-fication, the minimum vertical clearance between rows of pansshall be as follows: bake or sheet pans,
22、 1 in. (25 mm); steampans, 2.5 in. (64 mm).4.3 Type:4.3.1 Type 1Cook/hold oven.4.3.2 Type 2Hot food holding cabinet.4.4 Style:4.4.1 Style 1Table or countertop units.4.4.1.1 Class AHalf-size single cavity construction; mini-mum steam pans: 3.4.4.1.2 Class BFull-size single cavity construction; mini-m
23、um full size bake or sheet pans: 6.4.4.2 Style 2Floor standing units.4.4.2.1 Class AFull-size single compartment, single con-trol; minimum half size bake or sheet pans: 16.4.4.2.2 Class BFull-size double compartment, doublecontrol; minimum full-size bake or sheet pans per cavity: 8.4.4.3 Style 3Roll
24、-in/mobile units.4.4.3.1 Class ARoll-in units; minimum full-size bake orsheet pans: 8.4.4.3.2 Class BMobile units; minimum steam pans: 16.4.4.4 This standard does not purport to address all of thestyles that may be available, but it provides an overview of themost common types and classes used in th
25、e industry.4.5 Electrical Class:4.5.1 Class 1120 V, 50/60 Hz, 1 phase.4.5.2 Class 2208 V, 50/60 Hz, 1 phase.4.5.3 Class 3208 V, 50/60 Hz, 3 phase.4.5.4 Class 4240 V, 50/60 Hz, 1 phase.4.5.5 Class 5240 V, 50/60 Hz, 3 phase.4.5.6 Class 6480 V, 50/60 Hz, 3 phase.5. Ordering Information5.1 Orders for co
26、ok/hold ovens and hot food holding cabi-nets in accordance with this specification shall include thefollowing information:5.1.1 ASTM specification number and date of issue,5.1.2 Quantity of units to be furnished,5.1.3 Type,5.1.4 Style and class, and5.1.5 Electrical class.5.2 The following options sh
27、ould be reviewed, and ifdesired they should be also be included in the order:5.2.1 When Federal/Military procurement(s) is involved,refer to the supplemental pages.5.2.2 When other than manufacturers standard, commer-cial, and domestic packaging is required, specify packagingrequirements.5.2.3 When
28、special or supplemental requirements, or both,such as inspections, options, accessories, modifications,changes for correctional facilities use, additional nameplatedata, etc. are required.5.2.4 When specified, a certification to ensure that samplesrepresenting each lot have been either tested or ins
29、pected asdirected and the requirements have been met. When specified,a copy of the certification and/or test results shall be furnishedto the purchaser.6. Physical Requirements6.1 Design and ManufactureThe cook/hold ovens and hotfood holding cabinets shall consist of an oven cavity, sealingtype of d
30、oor(s), heating elements/heating coil, oven racks forphysically supporting the steam/sheet pans, and provision tolimit condensate/grease drippings on the floor or tabletopsurface. The ovens may include a door-sensing mechanism,vents, product probe, grease collection pan, and productmonitoring system
31、, if specified.6.1.1 DoorsThe door(s) shall have replaceable gaskets.6.1.2 Heating SystemThe heaters should be attached in arecessed location so no accidental contact can be made. If openresistive coil type heaters are used, it should be electricallyinsulated from all metal contacts and should be pr
32、otected fromcondensate/water dripping.6.1.3 Controls:6.1.3.1 The following control functions must be providedfor the operation of the cook/hold oven:(1) Able to set oven temperature for cook function andoven temperature for hold function,(2) Able to set cooking interval-timer or an internal productp
33、robe, and(3) Means to measure or indicate oven cavity temperature.6.1.3.2 The following control functions must be providedfor the operation of the hot food holding cabinet:(1) Able to set temperature for the hold function, and(2) Means to measure or indicate oven cavity temperature.6.1.3.3 If specif
34、ied, control functions such as door sensors,data/information transfer ports (RS232), product-monitoringcapabilities, and water-resistant construction may be provided.F22020226.1.4 AccessoriesIf specified, accessories such as wireshelves, casters, stacking kit, built-in trims, and locks shall beprovi
35、ded.6.2 Standards and ComplianceThe oven(s) and the hotfood holding cabinet(s) shall conform to the requirements ofANSI/UL 197 and ANSI/NSF 4, as applicable. Acceptableevidence of meeting these requirements shall be a currentlisting mark, label, or symbol of a recognized independenttesting laborator
36、y and a current listing in the testing laborato-rys appropriate publication.6.2.1 Certification of compliance with the standards cited inthis specification shall be provided, if required, in the purchasedocument.7. Materials7.1 GeneralCook/hold ovens and hot food holding cabi-nets shall conform to t
37、he applicable documents listed inSection 2. Materials used shall be free of defects that wouldaffect the performance or maintainability of individual compo-nents or of the overall assembly. Materials not specified hereinshall be of the same quality used for the intended purpose incommercial practice
38、. Unless otherwise specified herein, allequipment, material, and components incorporated in the workcovered by this specification are to be new or fabricated usingmaterials produced from recovered materials to the maximumextent possible without jeopardizing the intended use. The useof used or rebuil
39、t products is not allowed under this specifica-tion unless otherwise specified.7.2 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.7.3 Threaded Part
40、sAll threaded parts shall conform toANSI B1.1.8. Performance Requirements8.1 Performance TestingThe cook/hold ovens and hotfood holding cabinets shall be tested according to Test MethodF 2140 for its holding performance. The oven performanceshould meet or exceed the requirements.9. Sampling and Qual
41、ity Assurance9.1 When specified in the contract or purchase order,sampling, testing, and quality assurance of finished units shallbe performed in accordance to the requirements specified byANSI/UL 197.10. Product Marking10.1 Each cook/hold oven and hot food holding cabinetshall be provided with an i
42、dentification plate(s) in compliancewith ANSI/UL 197.11. Instruction Material and Manuals11.1 Each cook/hold oven and hot food holding cabinetshall be furnished with an instruction manual and material, asmay be required. Manuals shall comply with SpecificationF 760.12. Packaging and Package Marking1
43、2.1 Each cook/hold oven and hot food holding cabinetshall be packaged and packed in accordance with the manu-facturers standard commercial domestic packaging. The pack-age shall be marked showing the name of the product, modelnumber, serial number, and manufacturers name. When speci-fied, packaging
44、shall be in accordance with the requirements ofPractice D 3951.13. Keywords13.1 cook and hold oven; foodservice equipment; holdingoven; hot food holding cabinet; low temperature cook oven;mobile warmer; oven; roll-in warmer; slow cook oven; warmerSUPPLEMENTARY REQUIREMENTSFOR FEDERAL/MILITARY PROCUR
45、EMENTWhere 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. T
46、he first article may be either a firstproduction or a standard production item 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 furn
47、ished under the contract.S3. Data NameplateS3.1 When required by purchaser, a nameplate 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
48、and does not constitute a requirementfor the contractor. These classes are the same as those inSection 4. The PINs to be used for items acquired to this ASTMdocument are as follows:F2202023Type 1 Cook/hold ovenType 2 Hot food holding cabinetStyle 1 Table or countertop unitsStyle 2 Floor standing uni
49、tsStyle 3 Roll-in/mobile unitsClass A Cavity constructionsingle cavity and half/full size orClass B Cavity constructionsingle/double and full sizeElectrical Class 1 120 V, 50/60 Hz, 1 phaseElectrical Class 2 208 V, 50/60 Hz, 1 phaseElectrical Class 3 208 V, 50/60 Hz, 3 phaseElectrical Class 4 240 V, 50/60 Hz, 1 phaseElectrical Class 5 240 V, 50/60 Hz, 3 phaseElectrical Class 6 480 V, 50/60 Hz, 3 phaseElectrical Class 7 220 V, 60 Hz, 3 phaseElectrical Class 8 220 V, 50 Hz, 1 phaseElectrical Class 9 220 V, 50 Hz, 3 phaseElectrical Class 10 38
