ASTM F1217-2017 Standard Specification for Cooker Steam《蒸汽炊具的标准规格》.pdf

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1、Designation: F1217 11F1217 17 An American National StandardStandard Specification forCooker, Steam1This standard is issued under the fixed designation F1217; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision

2、. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the U.S. Department of Defense.1. Scope1.1 This specification covers food cookers and fo

3、od reheaters which use steam as the heat source. These units are also knownas steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or acombination thereof, in commercial and institutional food service establishments. This specification

4、can be used for sub-zero-pressure steamers, pressure steamers, combination pressure/pressureless steamers, boilerless steamers, and connectionlesssteamers, and does not cover steam cooking equipment used by food processors who normally package the food that they cook.1.2 The values stated in inch-po

5、und units are to be regarded as the standard. The SI values given in parentheses are providedfor information only.1.3 This standard may involve hazardous materials, operations, and equipment. This standard does not purport to address allof the safety concerns, if any, associated with its use. It is

6、the responsibility of the user of this standard to establish appropriatesafety safety, health, and healthenvironmental practices and determine the applicability of regulatory limitations prior to use.1.4 This international standard was developed in accordance with internationally recognized principl

7、es on standardizationestablished in the Decision on Principles for the Development of International Standards, Guides and Recommendations issuedby the World Trade Organization Technical Barriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2A36/A36M Specification for Carbon Str

8、uctural SteelA167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip (Withdrawn 2014)3A176 Specification for Stainless and Heat-Resisting Chromium Steel Plate, Sheet, and Strip (Withdrawn 2015)3A240/A240M Specification for Chromium and Chromium-Nickel Stainl

9、ess Steel Plate, Sheet, and Strip for Pressure Vessels andfor General ApplicationsA268/A268M Specification for Seamless and Welded Ferritic and Martensitic Stainless Steel Tubing for General ServiceA269 Specification for Seamless and Welded Austenitic Stainless Steel Tubing for General ServiceA276 S

10、pecification for Stainless Steel Bars and ShapesA478 Specification for Chromium-Nickel Stainless Steel Weaving and Knitting WireA568/A568M Specification for Steel, Sheet, Carbon, Structural, and High-Strength, Low-Alloy, Hot-Rolled and Cold-Rolled,General Requirements forA635/A635M Specification for

11、 Steel, Sheet and Strip, Heavy-Thickness Coils, Hot-Rolled, Alloy, Carbon, Structural,High-Strength Low-Alloy, and High-Strength Low-Alloy with Improved Formability, General Requirements forA1011/A1011M Specification for Steel, Sheet and Strip, Hot-Rolled, Carbon, Structural, High-Strength Low-Alloy

12、, High-Strength Low-Alloy with Improved Formability, and Ultra-High StrengthB108 Specification for Aluminum-Alloy Permanent Mold CastingsB209 Specification for Aluminum and Aluminum-Alloy Sheet and PlateD3951 Practice for Commercial Packaging1 This specification is under the jurisdiction of ASTM Com

13、mittee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.02 on Cookingand Warming Equipment.Current edition approved July 1, 2011Nov. 1, 2017. Published August 2011December 2017. Originally approved in 1989. Last previous edition approved in 20102011 asF1217 10.F1217

14、 11. DOI: 10.1520/F1217-11.10.1520/F1217-17.2 For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer to the standards Document Summary page on the ASTM website.3 The last approv

15、ed version of this historical standard is referenced on www.astm.org.Withdrawn.This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Becauseit may not be technically possible to adequat

16、ely depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current versionof the standard as published by ASTM is to be considered the official document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken

17、, PA 19428-2959. United States1F760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for Marine Systems, Equipment, and FacilitiesF1484 Test Methods for Performance of Steam Cookers2.2 Underwriters Laboratories Standard:4UL/ANSI 197 Commercial Electric Cook

18、ing Appliances2.3 ANSI Standards:5ANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)ANSI Z1.4 Sampling Procedures and Tables for Inspection by AttributesANSI Z21.41 Quick-Disconnect Devices for Use With Gas Fuel AppliancesANSI Z21.69 Connectors for Moveable Gas AppliancesANSI Z83.11 Gas F

19、ood Service EquipmentANSI/NFPA 54 National Fuel Gas CodeANSI Z223/NFPA 70 National Electrical Code62.4 NSF Standards:7NSF/ANSI Standard No. 4 Commercial Cooking, Rethermalization, and Powered Hot Food Holding and TransportationEquipment2.5 ASME Documents:8ASME Boiler and Pressure Vessel Code Section

20、 IVHeating BoilersASME Boiler and Pressure Vessel Code Section VIIIDivision 12.6 Military Standards:9MIL-STD-167/1 Mechanical Vibration of Shipboard Equipment (Type 1Environmental and Type 2Internally Excited)MIL-STD-461 Requirements For the Control Of Electromagnetic Interference Characteristics of

21、 Subsystems and EquipmentMIL-STD-1399/300 Interface Standard For Shipboard Systems Section 300A Electric Power, Alternating Current3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 boilerless steam cookeras used in this specification, is a device with one or more food steaming c

22、ompartments in whichthe steam is generated within the food compartment without a separate steam generator.3.1.2 capacitythe capacity of a steam cooker is determined by the number of steam table pans that it is designed to hold duringcooking.3.1.3 connectionless steam cooker or steameras used in this

23、 specification, is a steam cooker without permanent water fill anddrain connection and is typically intended for batch cooking. Such a steam cooker may be optionally fitted with a water fillconnection or a drain connection, or both.3.1.4 panscontainers used to hold the food product in the steamer ca

24、vity.Afull size steam table pan is nominally 1234 by 2034by 212 in. (324 by 527 by 64 mm).3.1.5 pressure/pressureless steameras used in this specification, is a device with one or more food steaming compartments inwhich the energy in steam is transferred to the food by direct contact. The pressure o

25、ccurring in the food compartment of thesesteamers during cooking ranges from 0 to 15 psig (0 to 103.42 KPa).3.1.6 steam cooker with heating boileras used in this specification, is a separate heating boiler that supplies steam to cookingcompartment at a pressure range from 0 to 15 psig (0 to 103.42 K

26、Pa) and both the generator and cooking chamber are housed ina single unit.3.1.7 steam cooker with steam generatoras used in this specification, is a separate steam generator that supplies steam tocooking compartment at a pressure of less than 0.5 psig (3.45 KPa) and both the generator and cooking ch

27、amber are housed ina single unit.3.1.8 sub-zero pressure steameras used in this specification, is a device with one or more food steaming compartments inwhich the energy in steam is transferred to the food by direct contact. The food compartment of these steamers during cookingis at a vacuum of 1 in

28、. of mercury (minimum) (3.4 KPa) minimum or greater.4 Available from Underwriters Laboratories (UL), Corporate Progress, 333 Pfingsten Rd., Northbrook, IL 60062.2600 N.W. Lake Rd., Camas, WA 98607-8542,http:/.5 Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, N

29、ew York, NY 10036.6 Available from National Fire Protection Association (NFPA), 1 Batterymarch Park, Quincy, MA 02269-9101.7 Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.8 Available from American Society of Mechanical Engineers (ASME), ASME Internat

30、ional Headquarters, Three Park Ave., New York, NY 10016-5990.9 Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http:/dodssp.daps.dla.mil.F1217 1724. Classification4.1 Steam cookers covered by this specification are class

31、ified by type (more than one type may be specified for the sameequipment), grade, class, size, style, and capacity:4.2 Type:4.2.1 Type IATable or countertop units with permanent water inlet and drain connection.4.2.2 Type IBTable or countertop units without permanent water inlet and drain connection

32、 (connectionless steamer).4.2.3 Type IIFloor mounted on an open stand.4.2.4 Type IIIFloor mounted on a cabinet base.4.2.5 Type IVUnit with a pressure or pressure-less separate steam generator.4.2.6 Type VUnit without a separate steam generator (boilerless steamer).4.3 Grade:4.3.1 Grade A0 to 2.9 psi

33、g (0 to 19.99 KPa) compartment pressure.4.3.2 Grade B3.0 to 9.9 psig (20 to 68.90 KPa) compartment pressure.4.3.3 Grade C10.0 to 15 psig (68.95 to 103.42 KPa) compartment pressure.4.3.4 Grade DVacuum of 1 to 29.8 in. (25.4 to 755 mm) of mercury.NOTE 1These pressure values refer to the continuous pre

34、ssure or the maximum pressure reached during a cooking cycle.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 Class 7120 V,

35、 60 Hz, 1 phase.4.4.8 Class 8220 V, 60 Hz, 3 phase.4.4.9 Class 9230 (65 %) V, 50 Hz, 1 phase.4.4.10 Class 10400 (65 %) V, 50 Hz, 3 phase.4.4.11 Class 11440 V, 60 Hz, 3 phase (shipboard use).4.5 Size:4.5.1 Size aOne-compartment steamer.4.5.2 Size bTwo-compartment steamer.4.5.3 Size cThree-compartment

36、 steamer.4.6 Style:4.6.1 The steam used in the food compartments must be made from potable water and can be supplied from a self-containedelectric, gas-fired, or steam coil steam generator, or from an external potable steam source.4.6.2 Style iDirectly connected to an external steam source.4.6.3 Sty

37、le iiSelf-contained steam coil steam generator.4.6.4 Style iiiSelf-contained gas-fired steam generator.4.6.5 Style ivSelf-contained electric steam generator.4.7 Capacity:4.7.1 Maximum three full size pans.4.7.2 Maximum five full size pans.4.7.3 Maximum six full size pans.4.7.4 Maximum ten full size

38、pans.4.7.5 Maximum 12 full size panspans.4.7.6 Maximum 16 full size pans.4.7.7 Maximum 18 full size pans.4.7.8 Maximum 20 full size pans.4.7.9 Maximum 24 full size pans.5. Ordering Information5.1 An order for a steam cooker under this specification shall include the following information:5.1.1 ASTM

39、specification number and year of issue,5.1.2 Quantity to be furnished,5.1.3 Type (include more than one type as applicable),5.1.4 Grade,F1217 1735.1.5 Class,5.1.6 Size,5.1.7 Style, and5.1.8 Capacity (for capacity 4.7.3 through 4.7.9, specify size a, b, or c).5.2 The following options should be revie

40、wed and if any are desired they should be included 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, other (specify high heating value of gas in Btu per cubic feet, specific gravity,and composition o

41、f gas for other gases).5.2.3 Electrical power supply connection if applicable; power cord with plug or conduit connection and size.5.2.4 If required, the ability to cook frozen food without thawing it first.5.2.5 When other than manufacturers standard, commercial, domestic packaging is required, spe

42、cify packaging requirements.5.2.6 Specify special requirements, such as inspections, accessories, additional nameplate data, anchorable feet, stacking ofdifferent capacities for size b or size c, etc.5.2.7 If required, specify an automatic cold water steam condenser on the steam cookers drain line.5

43、.2.8 When specified, a certification to ensure that samples representing each lot have been either tested or inspected as directedand the requirements have been met. When specified, a copy of the certification or test results, or both, shall be furnished to thepurchaser.5.2.9 If Type 430 corrosion-r

44、esistant steel is not desired in 6.4.5.2.10 Type of ControlsElectro-mechanical, solid state, or programmable/computer controlled.5.2.11 When specified, a fan and baffle shall be provided in a steam cooking compartment:5.2.11.1 Fan shall be operated by a single speed or two-speed motor.5.2.11.2 Air b

45、affle or fan guard may be provided to maintain uniformity of temperature within the cooking cavity.5.2.11.3 When provided, the baffle or fan guard shall be removable for cleaning of fan or blower.5.2.12 Water Resistance:5.2.12.1 When specified, control components and electrical wiring shall be resis

46、tant to moisture and condensation due to steamfrom “blow-down” of boiler or accidental leakage.5.2.12.2 When specified, all control components and exposed electrical wiring shall be resistant to cleaning by a water sprayhose connected to domestic city water supply.5.2.13 When specified, the steam co

47、oker shall be provided with “Hold” or “Cook and Hold” feature.5.2.14 When specified, a quick-disconnect gas supply, an approved quick disconnect (socket and plug) conforming to ANSIZ21.41, and a flexible metal connector conforming to ANSI Z21.69 shall be provided with the steam cooker.5.2.15 When sp

48、ecified, additional accessories such as: wire shelves, casters, steamer stand, legs, spray hose assembly, andfaucets shall be provided.6. Materials6.1 General:6.1.1 Steam cookers shall conform to the documents listed in 2.1 and 2.3.6.1.2 Materials used shall be free from defects, which would affect

49、the performance or maintainability of individualcomponents, or of the overall assembly.6.1.3 Materials not specified herein shall be of the same quality used for the intended purpose in commercial practice.6.1.4 Use of used or rebuilt products is not allowed under this specification.6.2 DoorThe door shall be constructed ofTypes 302 or 304 corrosion-resistant steel conforming to SpecificationsSpecificationA167, or A240/A240M. Aluminum alloy Types 356 or 319 conforming to Specification B108 or Type 6061 aluminum alloyco