1、Designation: F2796 09Standard Specification forHot Food Holding Tables1This standard is issued under the fixed designation F2796; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A number in parentheses in
2、dicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This specification covers commercial hot food holdingtables which utilize gas or electrical fuel sources, or both, forholding food in the commercial and instit
3、utional food serviceestablishments.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 does not purport to address all
4、of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2A36/A36M Specification
5、 for Carbon Structural SteelA167 Specification for Stainless and Heat-ResistingChromium-Nickel Steel Plate, Sheet, and StripA176 Specification for Stainless and Heat-Resisting Chro-mium Steel Plate, Sheet, and StripA276 Specification for Stainless Steel Bars and ShapesA 366/A 366M Standard Specifica
6、tion for CommercialSteel (CS) Sheet, Carbon (0.15 Maximum Percent) Cold-Rolled3D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and Facilities2.2 ANSI Standards:ANSI B1.1 Unified Inch
7、 Screw Threads (UN and UNRThread Form)4ANSI Z1.4 Sampling Procedures and Tables for Inspectionand Attributes4ANSI Z83.11 Gas Food Service Equipment4ANSI/NFPA 54 National Fuel Gas Code4ANSI/NFPA 70 National Electric Code5ANSI/UL 197 Standard for Commercial Electric CookingAppliances6NSF/ANSI 4 Commer
8、cial Cooking, Rethermalization, andPowered Hot Food Holding and Transport Equipment72.3 Military Standards:8MIL-STD-167/1 Mechanical Vibrations of ShipboardEquipment, Type IEnvironmental and Type IIInternally ExcitedMIL-STD-461 Military Standard for Electromagnetic Emis-sion and Susceptibility Requi
9、rements for the Control ofElectromagnetic InterferenceMIL-STD-1399/300 Interface Standards for Shipboard Sys-tems Section 300A, Electric Power, Alternating Current3. Terminology3.1 Definitions:3.2 hold function, noperating mode for the hot foodholding table and also the main function of the hot food
10、holding table.3.2.1 DiscussionThe hold function allows holding a pre-cooked product above a safe holding temperature as defined bythe NSF guidelines (NSF/ANSI 4).3.3 holding cavity, nportion or area of the table in whichfood products are held at an elevated temperature.1This test method is under the
11、 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. 1, 2009. Published October 2009. DOI: 10.1520/F2796-09.2For referenced ASTM standards, visit the ASTM website, www.astm.o
12、rg, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Withdrawn. The last approved version of this historical standard is referencedon www.astm.org.4Available from American Nationa
13、l Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.5Available from National Fire Protection Association (NFPA), 1 BatterymarchPark, Quincy, MA 02169-7471, http:/www.nfpa.org.6Available from Global Engineering Documents, 15 Inverness Way, EastEnglewood, CO
14、80112-5704, http:/.7Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140, http:/www.nsf.org.8Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS OR Acquisition Stream-lining and St
15、andardization Information System (ASSIST) which is the officialsource of all documents listed in the DoD Index of Specifications and Standards.The ASSIST can be located at http:/dsp.dla.mil.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United St
16、ates.3.4 hot food holding table (food warmer), nas used in thisspecification a device that can hold precooked food products topreset product holding temperatures.3.4.1 DiscussionThis type of table is a single level designwith or without covers for food pans. In general, hot foodholding table is a de
17、vice by itself and has a typical maximumoperating temperature of 200F.4. Classification4.1 Hot food holding tables covered by this specification areclassified by type, style, electrical class, and size.4.1.1 Type:4.1.1.1 Type 1Table top units.4.1.1.2 Type 2Stand mounted.(1) Type 2AWith plain adjusta
18、ble legs.(2) Type 2BWith flanged feet that allows the stand to bebolted to the floor.(3) Type 2CWith casters.4.1.1.3 Type 3Flush mount installation (drop-in type).4.1.2 Styles:4.1.2.1 Style 1Dry hot food holding table.4.1.2.2 Style 2Wet hot food holding table.4.1.2.3 Style 3Dry/wet hot food holding
19、table.4.1.3 Fuel Class:4.1.3.1 Electrical Class:(1) Class 1120 V, 60 Hz, 1 phase.(2) Class 2208 V, 60 Hz, 1 phase.(3) Class 3208 V, 60 Hz, 3 phase.(4) Class 4240 V, 60 Hz, 1 phase.(5) Class 5240 V, 60 Hz, 3 phase.(6) Class 6480 V, 60 Hz, 3 phase.(7) Class 7208 V, 50 Hz, 1 phase.(8) Class 8208 V, 50
20、Hz, 3 phase.(9) Class 9230 V, 50 Hz, 1 phase.(10) Class 10240 V, 50 Hz, 1 phase.(11) Class 11240 V, 50 Hz, 3 phase.4.1.3.2 Gas Class:(1) Natural gas.(2) Propane gas.(3) Other gas (specify gas composition, heating value, andspecific gravity).4.1.4 Size (Capacity)Number of steam pans of open orindivid
21、ual well construction (inside dimensions of the steampan are 1978-in. length by 1178-in. width by 618-in. depth)that the table is designed for holding.4.1.4.1 Size 11 pan.4.1.4.2 Size 22 pans.4.1.4.3 Size 33 pans.4.1.4.4 Size 44 pans.4.1.4.5 Size 55 pans.4.1.4.6 Size 66 pans.4.2 This standard does n
22、ot purport to address all of the sizesthat may be available, but it provides an overview of the mostcommon sizes used in the industry.5. Ordering Information5.1 Orders for hot food holding tables in accordance withthis specification shall include the following information:5.1.1 ASTM specification nu
23、mber and date of issue,5.1.2 Quantity of units to be furnished,5.1.3 Type,5.1.4 Style,5.1.5 Fuel class, and5.1.6 Size (Capacity).5.2 The following options should 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 th
24、e supplemental pages.5.2.2 When other than manufacturers standard, commer-cial, and domestic packaging is required, specify packagingrequirements.5.2.3 When special or supplemental requirements, or both,such as inspections, options, accessories, modifications,changes for correctional facilities use,
25、 additional nameplatedata, etc. are required.5.2.4 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 certification or test results, or both, shall befurnished to
26、 the purchaser.5.2.5 When specified, a number of cavities which the foodpans are contained in need to be specified during the orderingof the unit.5.2.6 When specified, the unit has a means to display orindicate table cavity temperature and able to set holdinginterval-timer or an internal product pro
27、be.6. Materials and Manufacture6.1 GeneralHot food holding tables shall conform to theapplicable documents listed in Section 2. Materials used shallbe free of defects that would affect the performance ormaintainability of individual components or of the overallassembly. Materials not specified herei
28、n shall be of the samequality used for the intended purpose in commercial practice.The use of used or rebuilt products is not allowed under thisspecification unless otherwise specified.6.2 Hardware and FittingsUnless otherwise specified, allhardware and fittings shall be corrosion-resistant to Speci
29、fica-tions A167 or A176 or suitably processed to resist corrosion inaccordance with the manufacturers standard practice.6.3 Threaded PartsAll threaded parts shall conform toANSI B1.1.7. Physical Requirements7.1 Design and ManufactureThe hot food holding tablesshall consist of a table cavity, heating
30、 elements/heating coil orgas burner, area physically supporting the steam pans, andprovision to limit condensate drippings on the floor or tabletopsurface. The tables may include vents, product probe, andproduct monitoring system, if specified.7.1.1 Heating SystemThe heaters should be attached in ar
31、ecessed 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 protected fromcondensate/water dripping.7.1.2 Controls:7.1.2.1 The following control functions must be providedfor the operatio
32、n of the hot food holding cabinet:F2796 092(1) Able to set temperature for the hold function.7.1.2.2 If specified, control functions such as data/information transfer ports (RS232), product-monitoring capa-bilities, and water-resistant construction may be provided.7.1.3 AccessoriesIf specified, acce
33、ssories such as built-intrims, and locks shall be provided.7.2 Standards and ComplianceThe hot food holdingtables shall conform to the requirements of ANSI/UL 197 orANSI Z83.11 as applicable and NSF/ANSI 4. Acceptableevidence of meeting these requirements shall be a currentlisting mark, label, or sy
34、mbol of a recognized independenttesting laboratory and a current listing in the testing laborato-rys appropriate publication.7.2.1 Certification of compliance with the standards cited inthis specification shall be provided, if required, in the purchasedocument.8. Sampling and Quality Assurance8.1 Wh
35、en specified in the contract or purchase order,sampling, testing, and quality assurance of finished units shallbe performed in accordance with the requirements specified byANSI Z1.4, ANSI/UL 197, ANSI Z83.11 (as applicable), andNSF/ANSI 4.9. Product Marking9.1 Each hot food holding table shall be pr
36、ovided with anidentification plate or plates.10. Packaging and Package Marking10.1 Each hot food holding table shall be packaged andpacked in accordance with the manufacturers standard com-mercial domestic packaging. The package shall be markedshowing the name of the product, model number, serialnum
37、ber, and manufacturers name. When specified, packagingshall be in accordance with the requirements of PracticeD3951.11. Instruction Materials and Manuals11.1 Each hot food holding table shall be furnished with aninstruction manual and material, as may be required. Manualsshall comply with Specificat
38、ion F760.12. Keywords12.1 foodservice equipment; hold table; hot food hold table;mobile food tableSUPPLEMENTARY REQUIREMENTSFEDERAL AND MILITARY PROCUREMENTThe supplemental requirements which follow apply to allFederal and Military procurements. Where provisions of thissupplement conflict with the m
39、ain body, this supplement shallprevail.S1. ManualS1.1 A manual complying with Specification F760 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 or a standard
40、 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 furnished under the contract.S3. Data NameplateS3.1 When required
41、by purchaser, a nameplate shall containthe following:(1) National Stock Number (NSN).(2) Government-approved manual number.S4. Part Identifying NumberS4.1 The following part identifying numbering procedure isfor government purposes and does not constitute a requirementfor the contractor. These class
42、es are the same as those inSection 4. The Pinsto be used for items acquired to thisASTMdocument are as follows:ASTM _ - XX - XX - XX - XX| | | | |_ Size| | | |_ _ _ Class| | |_Style| |_Type|_ _ _ _ _ _ _ _ _ ASTMNumberS4.2 The above is an example of the PIN for an item inaccordance with ASTM Standar
43、d F_, type XX, style XX,class XX, and size XX.S5. Preservation, Packaging and Package MarkingS5.1 When other than normal commercial practice or con-formance to Practice D3951 is desired, the preservation,packaging and package marking requirements shall be stated inthe purchase order or contract.S6.
44、Human Factors CriteriaS6.1 Human factors engineering criteria principles andpractices, as defined in Practice F1166, shall be used in thedesign of all hot food holding tables.S7. Manufacturers CertificationS7.1 If the manufacturer has successfully furnished thesame equipment on a previous contact wi
45、thin the past threeyears, further inspection will not be required. The manufacturershall certify in writing that the equipment to be furnished is thesame as that previously furnished and approved and that nomajor design changes have been made to the equipment.F2796 093S8. Naval Shipboard Requirement
46、sS8.1 Type 3 hot food holding tables (hot food wells) arethose most commonly found on ships. The following additionalrequirements are specific to Type 3 hot food holding tables thatare to be used for shipboard purposes:S8.1.1 DesignThe hot food holding well shall be thedrop-in type for counter or ta
47、ble installation. It shall consist ofa seamless, drawn stainless steel pan.S8.1.2 Heating SystemType 3 hot food holding wells shallbe heated by uniform heat distribution methods or by heatingelements which are capable of holding entire product attemperatures of 140 to 165F (60 to 74C).S8.1.3 Tempera
48、ture Control UnitThe temperature controlunit shall be suitable for mounting in the counter front,adjacent to the hot food well pan. The temperature adjustmentknob on the unit shall either be recessed or have a protectiveshield to prevent accidental breakage. An indicator light shallbe provided on th
49、e control unit and shall illuminate when theheating element is energized.S8.1.4 Supporting Flange and GasketThe hot food hold-ing well shall have a top perimeter supporting flange withmeans of attaching the well to the counter or table, and a gasketbetween the flange and mounting surface for positive moistureseal.S8.1.5 Thermal InsulationThermal insulation shall beprovided between all heating elements and the base and sidesof the outer casing of the hot food holding well pan.S8.1.6 Dr
