ASTM F1047-2004 Standard Specification for Frying and Braising Pans Tilting Type《可倾式煎蒸平锅标准规范》.pdf

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1、Designation: F 1047 04An American National StandardStandard Specification forFrying and Braising Pans, Tilting Type1This standard is issued under the fixed designation F 1047; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the yea

2、r 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.This standard has been approved for use by agencies of the Department of Defense.1. Scope1.1 This specification covers tilti

3、ng frying and braising pans(also known as tilting skillets; hereinafter called braising pans)suitable for the preparation of foods by several methods, suchas frying, braising, and boiling.1.2 Braising pans shall be self-contained units with allrequired operating and safety controls ready for connect

4、ion toutilities.1.3 The values as stated in inch-pound units are to beregarded as the standard. The values in parentheses areprovided for information only.1.4 This specification may involve hazardous materials,operations, and equipment. This standard does not purport toaddress all of the safety conc

5、erns, 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 regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2A 36/A 36M Specification for Carbon Struc

6、tural 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, Sheet, and StripA 240/A 240M Specification for Chromium andChromium-Nickel Stainless Steel Plate, Sheet, and Stripfo

7、r Pressure Vessels and for General ApplicationsA 268/A 268M Specification for Seamless and Welded Fer-ritic and Martensitic Stainless Steel Tubing for GeneralServiceA 269 Specification for Seamless and Welded AusteniticStainless Steel Tubing for General ServiceA 276 Specification for Stainless Steel

8、 Bars and Shapes3A 366/A 366M Specification for Steel, Sheet, Carbon,Cold-Rolled, Commercial Quality3A 569/A 569M Specification for Steel, Carbon (0.15 Maxi-mum Percent), Hot-Rolled Sheet and Strip CommercialQuality3D 3951 Practice for Commercial PackagingF 760 Specification for Food Service Equipme

9、nt ManualsF 1786 Test Method for Performance of Braising Pans2.2 ANSI Standards:4ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)ANSI Z1.4 Sampling Procedures and Tables for Inspectionby AttributesANSI Z21.41 Quick-Disconnect Devices for Use with GasFired AppliancesANSI A21.45 Flexible C

10、onnectors of Other than All-MetalConstruction for Gas AppliancesANSI Z83.11 Gas Food Service Equipment2.3 National Fire Protection Association Standards:5ANSI/NFPA 54 National Fuel Gas CodeANSI Z223/NFPA 70 National Electrical Code2.4 National Sanitation Foundation Standard:6NSF/ANSI Standard No. 4

11、Commercial Cooking and HotFood Storage Equipment2.5 Underwriters Laboratories Standard:7UL/ANSI Standard No. 197 Commercial Electric CookingAppliances1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.02 o

12、nCooking and Warming Equipment.Current edition approved April 1, 2004. Published April 2004. Originallyapproved in 1987. Last previous edition approved in 2001 as F 1047 95 (2001).2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org

13、. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Withdrawn.4Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.5Available from National Fire Protection Association (NFPA), 1

14、BatterymarchPark, Quincy, MA 02269-9101.6Available from the National Sanitation Foundation, NSF Building, Ann Arbor,MI 48105.7Available from Underwriters Laboratories (UL), Corporate Progress, 333Pfingsten Rd., Northbrook, IL 60062.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, W

15、est Conshohocken, PA 19428-2959, United States.3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 braising pan (tilting skillet)a device where thecooking energy is stored in a steel plate that is clad with a layerof stainless steel. The clad plate has stainless steel sides toacco

16、mmodate various food products.3.1.2 capacitycapacity of a braising pan is determined bythe volume of water that it is designed to hold during cooking.4. Classification4.1 Braising pans covered by this specification are classifiedby type, grade, class, size, style, and capacity.4.2 Type:4.2.1 Type IA

17、table or countertop units with rectangularshaped clad plate and pan sides.4.2.2 Type IBtable or countertop units with circularlyshaped clad plate and pan sides.4.2.3 Type IIfloor mounted pans with an open stand.4.2.4 Type IIIfloor mounted pans with a cabinet base.4.2.5 Type IVwall mounted pans.4.3 G

18、rade:4.3.1 Grade Amanual tilting system.4.3.2 Grade Bpower tilting system.4.4 Class:4.4.1 Class 1208 V, 60 Hz, 1 phase.4.4.2 Class 2208 V, 60 Hz, 3 phase.4.4.3 Class 3240 V, 60 Hz, 1 phase.4.4.4 Class 4240 V, 60 Hz, 3 phase.4.4.5 Class 5480 V, 60 Hz, 1 phase.4.4.6 Class 6480 V, 60 Hz, 3 phase.4.4.7

19、Class 7120 V, 60 Hz, 1 phase.4.4.8 Class 8220 V, 60 Hz, 3 phase.4.4.9 Class 9230 V, 50 Hz, 1 phase.4.4.10 Class 10400 V, 50 Hz, 3 phase.4.4.11 Class 11- 440 V, 60 Hz, 3 phase (marine use).4.4.12 Class 12No external electric power supply (stand-ing pilot with milli-volt control system).4.5 Size:4.5.1

20、 Size aless than 500 in.2(3225.8 cm2) of cookingsurface.4.5.2 Size b501 to 750 in.2(3225.9 to 4838.7 cm2)ofcooking surface.4.5.3 Size c751 to 1000 in.2(4838.8 to 6451.6 cm2)ofcooking surface.4.5.4 Size dmore than 1000 in.2(6451.7 cm2) inch ofcooking surface4.6 Style:4.6.1 Style ielectric heated.4.6.

21、2 Style iigas heated.4.7 Capacity:4.7.1 Maximum 20 gal (76 L) pan.4.7.2 Maximum 30 gal (114 L) pan.4.7.3 Maximum 40 gal (152 L) pan.4.7.4 Greater than 40 gal (152 L) pan.5. Ordering Information5.1 Orders for braising pans under this specification shallinclude the following information:5.1.1 ASTM spe

22、cification number and date of issue.5.1.2 Quantity to be furnished.5.1.3 Type.5.1.4 Grade.5.1.5 Class.5.1.6 Size.5.1.7 Style.5.1.8 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,r

23、efer to the supplement pages.5.2.2 Type of gas, if applicable: natural, propane, other(specify dry gas energy content in Btu per cubic feet andspecific gravity).5.2.3 Electrical power supply connection (except for Class12 braising pans) and, if applicable, power cord with plug orconduit connection a

24、nd size.5.2.4 When other than manufacturers standard, commer-cial, domestic packaging is required, specify packaging re-quirements.5.2.5 Specify special requirements, such as inspections,accessories, additional nameplate data, anchorable feet, and soforth.5.2.6 When specified, a certification to ens

25、ure 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 the purchaser.5.2.7 If Type 430 corrosion-resistant steel is not desired5.2.8 When speci

26、fied, all control components and exposedelectrical wiring shall be resistant to cleaning by a non-pressurizing spray nozzle connected to domestic city watersupply.5.2.9 When specified, a quick-disconnect gas supply, anapproved quick disconnect (socket and plug) conforming toANSI Z21.41, a flexible m

27、etal connector conforming to ANSIZ21.45 and consisting of a male pipe thread fitting on one end,and a union with female thread on the opposite end shall beprovided with the braising pan.5.2.10 When specified, additional accessories such as cast-ers, draw-off valve with strainer, faucet, spray nozzle

28、 withwand hose assembly or lip strainer shall be provided.6. Materials and Manufacture6.1 General:6.1.1 Braising pans shall conform to Specifications A 36/A 36M, A 167, A 176, A 240/A 240M, A 268/A 268M, A 269,A 276, A 366/A 366M, and A 569/A 569M, as applicable (see2.1).6.1.2 Materials used shall b

29、e free from 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 u

30、nderthis specification.F10470426.2 CoverThe cover shall be constructed of Types 300series corrosion-resistant steel conforming to SpecificationsA 167 or A 240/A 240M.6.3 Pan InteriorPan interior shall be constructed of Types300 series corrosion-resistant steel conforming to Specifica-tions A 167 or

31、A 240/A 240M.6.4 ExteriorUnless otherwise specified, material shall beTypes 300 series or 400 series corrosion-resistant stainless steelconforming to Specification A 240/A 240M or to Specifica-tions A 167 or A 176 as applicable, and thickness shall be 20gage minimum (0.037in. (0.94 mm) U.S. revised

32、standardgage).6.5 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.6.6 Threaded PartsAll threaded parts shall conform toANSI B1.1.7. Design and Const

33、ruction7.1 General:7.1.1 Braising pan shall be delivered assembled and readyfor connection to water, or gas piping, and electrical supply, asapplicable.7.1.2 Pan SectionThe pan section shall have a flat bottomto which various depth side(s) are formed or welded. The topedge of the front wall of the p

34、an section shall have aproduct-retaining lip to limit spillover. There shall also be apouring lip or spout on the front wall. The bottom, the side, rearand front walls, and the pouring lip shall be of integralconstruction.7.1.3 Tilting MechanismThe tilting mechanism for TypeII, III, and IV pans shal

35、l provide a means of tilting the full pansection from the normal horizontal operating position to theposition in which the contents of the pan will completely drain.The tilting mechanism for Type II, III, and IV pans shall beself-locking with the loaded or empty pan section in anyposition between le

36、vel and fully tilted.7.1.4 Control System:7.1.4.1 Each braising pan shall have an indicator whichshows that the device is energized.7.1.4.2 Style i pans shall be equipped with electric heaters.The control system shall energize and de-energize the heatersas required by the operation of the temperatur

37、e control andhigh limit controls.7.1.4.3 Style ii pans shall be equipped with gas burners andhave a means for automatic ignition of main burner gas. Aconstant burning pilot, or an electrically ignited pilot orpilotless ignition (direct spark ignition or glow coil), shall beprovided for each burner s

38、ystem. The control system shall shutoff the gas to all burners, including pilot burners, in the eventthe means of ignition becomes inoperative. The control systemshall turn the burners “on” and “off” as required by theoperation of the temperature control and high limit controls.7.1.4.4 When the pan

39、is tilted more than 10 from thehorizontal position, the power supply or gas to the mainburners shall be turned off automatically.7.1.4.5 Each pan shall be equipped with an adjustablethermostat and the range shall include 200 to 400F (93.3 to204.4C). This thermostat shall automatically control the pa

40、ncooking surface temperature and must contain an “off” positionas an integral part of the thermostat.7.1.4.6 When specified, each pan shall be equipped with ahigh temperature limit protection set at a maximum of 460F(237.77C) in addition to the adjustable thermostat.7.1.5 Stands:7.1.5.1 Stands, base

41、s, and cabinet supports shall be con-structed to safely support a pan loaded to capacity during theloading, cooking, and emptying operations.7.1.5.2 The base for Type IA or Type IB pans shall haveprovisions for attaching the base to the countertop.7.1.5.3 Type IV pans shall have a rear support brack

42、et forattachment of the pan to the in-wall carrier. Attachment meansshall be accessible.7.1.5.4 Stands:(1) Open stands for Type II pans constructed of pipe ortubing shall be not less than 1.5 in. (38.1 mm) in outsidediameter and not less than 0.060 in. (1.5 2 mm) in thick wallthickness.(2) An open s

43、tand constructed of angle iron enclosed withstainless steel panels is acceptable.(3) The stand shall be furnished with adjustable feet forleveling purposes. Minimum adjustment shall be 1 in. (25.4mm).(4) Floor stands shall be stable when the pan is in the raisedposition or provisions shall be provid

44、ed to anchor the legs tothe floor.7.1.5.5 Cabinet bases for Type III pans shall be furnishedwith adjustable feet for leveling purposes. Minimum adjust-ment shall be 1 in. (25.4 mm). The rear feet shall haveprovisions for anchoring. Access to the cabinet base shall beprovided through a door or panel

45、on the front of the base.7.1.6 Hinged Covers:7.1.6.1 A hinged cover may be furnished on Type II, III, andIV pans.7.1.6.2 The cover shall be counter-balanced, hinged to moveindependently of the pan section, and hinged to the stationarystand or base.7.1.6.3 A cover is not required to be furnished on T

46、ype IAor IB pans.7.1.6.4 When specified, a deeper cover that accommodatesstacking of food service pans for steaming of product shall befurnished.8. Performance Requirements8.1 When specified in the contract or purchase order,performance testing shall be performed and reported in accor-dance with Tes

47、t Method F 1786.9. Sampling and Quality Assurance9.1 SamplingWhen specified in the contract or purchaseorder, sampling for inspection should be performed in accor-dance with ANSI Z1.4.9.2 The braising pans prepared for shipment shall be mea-sured and inspected by the manufacturer for compliance with

48、this specification.F104704310. Product Marking10.1 Each braising pan shall be provided with an identifi-cation plate in compliance with UL/ANSI 197, ANSI Z83.14,and NSF/ANSI Standard No. 4.11. Manuals11.1 Each pan shall be furnished with an installation andoperating instructions manual. Manuals shal

49、l comply withSpecification F 760.12. Packaging and Package Marking12.1 The braising pan 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 be inaccordance with the requirements of Practice D 395113. Features13.1 Typically, features are added to basic models at anadditional cost. Any options that are required can be writteninto the procurement