1、Designation: F2521 09An American National StandardStandard Specification forHeavy-Duty Ranges, Gas and Electric1This standard is issued under the fixed designation F2521; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of
2、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 heavy-duty ranges that use gasor electrical heat sources, or both, for cooking food in theco
3、mmercial and institutional food service establishments.1.2 The values stated in inch-pound units are to be regardedas standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.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 regulato
5、ry limitations 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 FacilitiesF1275 Test Method for Performance of GriddlesF149
6、6 Test Method for Performance of Convection OvensF1521 Test Methods for Performance of Range Tops2.2 ANSI Standards:3ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)ANSI Z1.4 Sampling Procedures and Tables for Inspectionby AttributesANSI Z21.41/CSA 6.9 Quick-Disconnect Devices for UseWit
7、h Gas Fuel AppliancesANSI Z21.45 Flexible Connector of Other Than All-MetalConstruction for Gas AppliancesANSI Z83.11/CGA-1.8 Gas Food Service Equipment2.3 NSF Standard:4NSF/ANSI 4 Commercial Cooking, Rethermalization andPowered Hot Food Holding and Transport Equipment2.4 NFPA Standard:5NFPA 70/ANSI
8、 Z223 National Electrical CodeNFPA 54/ANSI Z223 National Fuel Gas Code2.5 UL Standard:6UL/ANSI 197 Commercial Electrical Cooking Appliances2.6 Military Standards:7MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment (Type 1Environmental and Type 2InternallyExcited)MIL-STD-461 Requirements for
9、the Control of Electro-magnetic Characteristics of Subsystems and EquipmentMIL-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 broiler, nopen cast iron or steel grate on whic
10、h foodis laid, allowing highly directional intense heat under the grateto cook the food. Another type is an overfired heat source,using highly directional intense heat over the food.3.1.2 convection oven, nas used in this specification,adevice that combines the function of circulating hot convection
11、air in an enclosed cavity by means of a fan or blower, which isoperated by an electric motor, for the purpose of baking orroasting food.3.1.3 cook-top electric element, nopen coil electricalelements supported to withstand the weight of filled cookingutensils in direct contact with the burners.3.1.4
12、French top, nsheathed electric burner with perma-nent cover over entire heating element; round and sealed to therange top to resist drips and splash.1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.02 on
13、Cooking and Warming Equipment.Current edition approved Oct. 1, 2009. Published October 2009. Originallyapproved in 2005. Last previous edition approved in 2005 as F2521 05. DOI:10.1520/F2521-09.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at s
14、erviceastm.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 10036.4Available from NSF International, P.O. Box 130140, 789 N. D
15、ixboro Rd., AnnArbor, MI 48113-0140.5Available from National Fire Protection Association (NFPA), 1 BatterymarchPark, Quincy, MA 02269-9101.6Available from Underwriters Laboratories (UL), Corporate Progress, 333Pfingsten Rd., Northbrook, IL 60062.7Available from Standardization Documents Order Desk,
16、DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or from AcquisitionStreamlining and Standardization Information System (ASSIST) located at http:/dsp.dla.mil.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.
17、1.5 griddle, ndevice for cooking food by direct contactwith a hot surface.3.1.6 heavy-duty range, nappliance used for pot or pansurface cooking, griddling, frying, broiling, steaming, baking,roasting, and reheating food products with a standard oven orconvection oven. It is of the most durable const
18、ruction, varyingin size, offers increased heat input than medium (restaurant) orspecialty ranges. Typical industry widths are 32 in. (812 mm),34 in. (863 mm), and 36 in. (914 mm) for gas range tops andfor electric ranges. The top cooking surface can be13 ,23, ,orfull top options of any style noted.
19、For purposes of conve-nience, nominal dimensions for each width will be used in thisspecification.3.1.7 hot top, nflat cast iron surface sometimes called a“boiling plate” or “uniform heat top” with heat transferredfrom gas burners or electric heating elements under thecooking surface where pots are
20、set to warm or keep hot foodcontained in the utensil.3.1.8 open top gas burner, nalso called grate top; has acast iron or steel burner top that supports the pot above the gasburner.3.1.9 standard oven, nas used in this specification,aspace where food is baked or roasted without recirculating air.4.
21、Classification4.1 Type:4.1.1 Type IElectric range top with electric oven.4.1.2 Type IElectric range top with gas-fired oven.4.1.3 Type IElectric range top with storage base.4.1.4 Type IIGas-fired range top with gas-fired oven.4.1.5 Type IIGas-fired range top with electric oven.4.1.6 Type IIGas-fired
22、 range top with storage base.Type I Style, Electric RangesDimensions4.2 Widths:84.2.1 32 in. (812 mm)4.2.2 34 in. (863 mm)4.2.3 36 in. (914 mm)4.2.4 HeightsTypically 37 in. (939 mm) from floor towork surface.4.2.5 DepthTypically 37 in. (939 mm) to 41 in. (1040mm).4.3 Electrical Class:4.3.1 Class 120
23、8 V, 60 Hz, 1 phase.4.3.2 Class 2208 V, 60 Hz, 3 phase.4.3.3 Class 3240 V, 60 Hz, 1 phase.4.3.4 Class 4240 V, 60 Hz, 3 phase.4.3.5 Class 5480 V, 60 Hz, 3 phase.4.3.6 Class 6120 V, 60 Hz, 1 phase.4.3.7 Class 7230 V, 50 Hz, 1 phase.4.3.8 Class 8400 V, 50 Hz, 3 phase.4.3.9 Class 9440 V, 60 Hz, 3 phase
24、(shipboard use).4.4 Cook Top Options4.4.1 Electric Griddles:4.4.1.113 top cover rated nominal 5 kW,23 other topoptions.4.4.1.212 top cover rated nominal 10 kW,12 other topoptions.4.4.1.3 Full top cover rated nominal 10 to 15 kW (Fig.A1.24).4.4.1.423 top cover rated nominal 10 kW (Fig. A1.25).4.4.2 E
25、lectric Hot Tops (also known as Boiling Tops, Uni-form Heat Tops)Specify with or without thermostat.4.4.2.113 top cover rated nominal 5 kW,23 other topoptions.4.4.2.212 top cover rated nominal 10 kW,12 other topoptions.4.4.2.3 Full top cover rated nominal 10 to 15 kW (Fig.A1.21).4.4.2.423 top cover
26、rated nominal 10 kW (Fig. A1.22).4.4.3 Open Top Electric Element Burner:4.4.3.1 912-in. (241-mm) diameter closed element (Frenchtop) full cook top rated nominal kW each (Fig. A1.23).4.4.3.2 912-in. (241-mm) diameter open element cook toprated at nominal kW.4.4.4 Additional Electric Range Cook Top Op
27、tions forElectric RangesAny combination of top cook devices in13,12,23, or full top coverage.4.4.4.1 Three hot tops with or without thermostat.4.4.4.2 Two hot tops and two 9-in. (229 mm) diameterFrench style electric burners.4.4.4.3 Two hot tops and two 9-in. (229 mm) diameter opentop element burner
28、s.4.4.4.4 Six 9-in. (229 mm) diameter French stle electricelement burners.4.4.4.5 Six 9-in. (229 mm) diameter open top elementburners.4.4.4.613,12,23, or full top coverage with griddle.4.4.4.713 griddle, 4-top cook elements or hot tops.4.4.4.812 griddle 2-top cook elements or hot topsNOTE 1All open
29、top burners, French top burners, hot tops andgriddles may have temperature controls.4.4.4.9 With or without electric or gas oven (see 4.5 and4.11).4.5 Electric Ovens:4.5.1 Electric Standard Oven7.0 kW or greater.4.5.2 Electric Convection Oven7.0 kW or greater.Type II Style, Gas-Fired RangesDimension
30、s4.6 Widths:84.6.1 32 in. (812 mm)4.6.2 34 in. (863 mm)4.6.3 36 in. (914 mm) are typical4.6.4 HeightsTypically 37 in. (939 mm) from floor towork surface.4.6.5 DepthTypically 37 in. (939 mm) to 41 in. (1040mm).4.7 Power:4.7.1 Natural gas.4.7.2 Propane.4.7.3 Manufactured gas.4.7.4 Other gases (see 5.2
31、.2).8Tops can be either a full top of one type of cook top such as a griddle or dividedin sections with one or two or three cook top styles. Depending on range width, afull top and two sections for 32 and 34-in. (813 and 864-mm) widths and one, two,or three sections on 36-in. (914-mm) range tops.F25
32、21 0924.8 Gas-Fired Cook Top Options:4.8.113 range top. (Fig. A1.13).4.8.212 range top (Fig. A1.11).4.8.323 range top (Fig. A1.14).4.8.4 Full range top (Fig. A1.16).NOTE 2Griddle thickness may range from38 to 1.0 in. (9.5 to 25 mm)and should be specified.4.9 Hot Tops (also known as Boiling Tops, Uni
33、form HeatTops):4.9.113 range top and23 other cook surface.4.9.212 range top and12 other cook surface (Fig. A1.2).4.9.323 range top and13 other cook surface.4.9.4 Full range top (Fig. A1.1).4.9.512 range top in horizontal top with open burners infront.4.10 Open Top Burners:4.10.113 range top and23 ot
34、her cook surface (Fig. A1.13).4.10.212 range top and12 other cook surface (Figs. A1.9-A1.12).4.10.323 range top and13 other cook surface (Fig. A1.14).4.10.4 Full range top (Figs. A1.5-A1.8).4.10.512 range top in horizontal top with open burners infront (Fig. A1.11).4.11 Ovens:4.11.1 Gas-Fired Standa
35、rd Oven22 000 to 50 000 Btu/h(6.45 to 14.66 KW).4.11.2 Gas-Fired Convection Oven22 000 to 40 000Btu/h (6.45 to 11.73 KW).4.12 Additional Gas Range Cook Top Options for GasRanges:4.12.1 Graduated hot top or radial fin burners; 1, 2, or 3concentric burner rings. Can be one center location on rangetop
36、or two locations, or two locations to front with hot tops aback of range top (Figs. A1.1 and A1.2).4.12.2 Graduated hot tops can be substituted for open topburners (Fig. A1.4) and have hot top plates in back.5. Ordering Information5.1 An order for a heavy-duty range(s) under this specifi-cation shal
37、l specify:5.1.1 ASTM specification number and date of issue,5.1.2 Quantity to be furnished,5.1.3 Class,5.1.4 Style (references to figures is helpful), and5.1.5 Size.5.2 Additionally, the following options should be reviewedfor inclusion in the order:5.2.1 When Federal/Military procurement(s) is invo
38、lved,refer to the supplement pages.5.2.2 Type of Gas, as applicableNatural, propane, orwhen “other,” specify high heating value in BTU per hour,specific gravity, and composition of gas.5.2.3 Electrical Power Connection, if applicablePowercord with plug or conduit connection and size (that is, hardwi
39、red).5.2.4 Fan Speed (convection ovens only)Single speed ortwo speed.5.2.5 Type of ControlsElectromechanical, solid state, orprogrammable/computer controlled.5.2.6 Interior Finish (convection ovens only)Porcelainenamel or stainless steel.5.2.7 When specified, with a quick-disconnect gas supply,an ap
40、proved 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 endshall be provided with the convection oven.5.2.8 Other than the manufac
41、turers standard, commercialand domestic packaging is required. Specify packaging re-quirements.5.2.9 When 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 certificat
42、ion or test results, or both, shall befurnished to the purchaser.5.2.10 When specified, additional options such as wireshelves, casters, oven stand, wash-down hose assembly, andfaucets shall be provided.5.2.11 Manufactured gas or overseas specified gas (may beother than CE gasses) are to be consider
43、ed to be a specialrequirement and, if available, may be additional cost and mayinclude a non-standard gas train.5.2.12 Griddles shall be hot-rolled steel.5.2.13 When specified, surface finish other than manufac-turer finish shall be provided.5.2.14 Hot tops can be hot-rolled steel.6. Materials and M
44、anufacture6.1 GeneralConvection ovens shall conform to the appli-cable documents listed in Section 2. Materials used shall befree from defects which would affect the performance ormaintainability of individual components or of the overallassembly. Materials not specified in this specification shall
45、beof the same quality used for the intended purpose in commer-cial practice. Unless otherwise specified in this specification,all equipment, material, and articles incorporated in the workcovered by this specification are to be new or fabricated, usingmaterials produced from recovered materials to t
46、he maximumextent possible without jeopardizing the intended use. None ofthe above shall be interpreted to mean that the use of used orrebuilt products is allowed under this specification unlessotherwise specified.6.2 Hardware and FittingsUnless otherwise specified(see Section 4), all hardware and fi
47、ttings shall be corrosionresistant or suitably processed to resist corrosion in accordancewith the manufacturers standard practice.6.3 Threaded PartsAll threaded parts shall conform toANSI B1.1.6.4 Service ConnectionsProvisions for service shall beprovided in the back or bottom of the convection ove
48、n. Accessto shut off gas valves and the like shall be from the front of therange.F2521 0936.5 Electrical CharacteristicsAll electric elements shallbe designed for operation on nominal voltage ratings, fre-quency, and phases as specified by electrical Class (see 4.3).Access to circuit breakers, fuses
49、, and the like shall be from thefront of the range.6.6 Oven DoorProvisions shall be made to limit drippingwhen opened. Gasket, when provided, shall be replaceablewithout the use of tools of any type.6.7 Oven Fan and BaffleA motor-operated fan or blowershall be provided to ensure forced air circulation within theoven cavity. A single-speed or two-speed motor shall operatefan. Air baffle may be provided to maintain uniformity oftemperature within the oven cavity. When provided, the baffles
