ASTM F1919-2010 Standard Specification for Griddles Single and Double Sided Self-heating Counter or Stand Mounted Gas and Electric Fired《筛子 单边和双边 自加热 柜台式或固定于支架上的燃气或电加热平煎锅标准规范》.pdf

《ASTM F1919-2010 Standard Specification for Griddles Single and Double Sided Self-heating Counter or Stand Mounted Gas and Electric Fired《筛子 单边和双边 自加热 柜台式或固定于支架上的燃气或电加热平煎锅标准规范》.pdf》由会员分享，可在线阅读，更多相关《ASTM F1919-2010 Standard Specification for Griddles Single and Double Sided Self-heating Counter or Stand Mounted Gas and Electric Fired《筛子 单边和双边 自加热 柜台式或固定于支架上的燃气或电加热平煎锅标准规范》.pdf（5页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: F1919 10An American National StandardStandard Specification forGriddles, Single and Double Sided, Self-heating, Counter orStand Mounted Gas and Electric Fired1This standard is issued under the fixed designation F1919; the number immediately following the designation indicates the year o

2、foriginal adoption or, in the case of revision, the year of 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 griddles which utilize gas orele

3、ctrical heat sources, or both, for cooking food in thecommercial and institutional food service establishments.1.2 The values stated in inch-pound units are to be regardedas the standard. The SI values given in parentheses areprovided for information only.1.3 This standard does not purport to addres

4、s all 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:2D3951 Practice f

5、or Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF1275 Test Method for Performance of Griddles2.2 ANSI Standards:ANSI/NSF 4 Commercial Cooking, Rethermalization andPowered Hot Food Hold

6、ing and Transport Equipment3ANSI Z223/NFPA 70 National Electrical Code4ANSI/UL 197 Commercial Electrical Cooking Appliances5ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)6,7ANSI Z1.4 Sampling Procedures and Tables for Inspectionby Attributes6ANSI Z21.41 Quick-Disconnect Devices for Use

7、 With6ANSI Z21.45 Flexible Connector of Other Than All-MetalConstruction for Gas Appliances6ANSI Z83.11 Gas Food Service Equipment6ANSI/NFPA 54 National Fuel Gas Code42.3 Military Standards:MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment (Type 1Environmental and Type 2InternallyExcited)5M

8、IL-STD-461 Requirements for the Control of Electro-magnet Interference Characteristics of Subsystems andEquipment5MIL-STD-1399/300 Interface Standard for Shipboard Sys-tems Section 300A Electric Power, Alternating Current53. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 cooking

9、 device, nequipment that transfers heat tofood products.3.1.2 counter top mounted, nequipment that is installedon top of a counter or table surfaces, designed for smalleroperations or those with limited floor space.3.1.3 drop-in type, nequipment that is installed into a holeor cut-out in the top of

10、a counter or table.3.1.4 food service equipment, nequipment that transfersheat or cold to food products.3.1.5 griddle, nequipment for cooking food in its ownjuices or oil by direct contact with a hot surface.3.1.6 stand mounted, nequipment that is secured to astand for operational height or mobile c

11、onvenience as well asinstallation security.4. Classification4.1 Griddles covered by this specification are classified bytype, size, style, and electrical class.4.1.1 Type:4.1.1.1 Type 1, for counter top use.4.1.1.2 Type 2, stand mounted.1This specification is under the jurisdiction of ASTM Committee

12、 F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.02 onCooking and Warming Equipment.Current edition approved Nov. 15, 2010. Published January 2011. Originallyapproved in 1998. Last previous edition approved in 2003 as F1919 03. DOI:10.1520/F1919-10.2For referenced A

13、STM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArb

14、or, MI 48113-0140, http:/www.nsf.org.4Available from National Fire Protection Association (NFPA), 1 BatterymarchPark, Quincy, MA 02169-7471, http:/www.nfpa.org.5Available from Underwriters Laboratories (UL), 333 Pfingsten Rd., North-brook, IL 60062-2096, http:/.6Available from American National Stan

15、dards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.7Available from the Standardization Documents Order Desk, DOCUMENTS,700 Robbins Ave., Building No. 4 Section D, Philadelphia, PA 192225094.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West

16、Conshohocken, PA 19428-2959, United States.(1) Type 2Astand with plain legs.(2) Type 2Bstand with casters.(3) Type 2Cstand with bolt-down legs.4.1.1.3 Type 3, for flush installation (drop-in type).4.1.2 Size (Cooking Surface):4.1.2.1 Nominal 24-in. (610-mm) wide by 18-in. (457-mm)deep.4.1.2.2 Nomina

17、l 24-in. (610-mm) wide by 24-in. (610-mm)deep.4.1.2.3 Nominal 36-in. (914-mm) wide by 18-in. (457-mm)deep.4.1.2.4 Nominal 36-in. (914-mm) wide by 24-in. (610-mm)deep.4.1.2.5 Nominal 48-in. (1219-mm) wide by 24-in. (610-mm) deep.4.1.2.6 Nominal 60-in. (1524-mm) wide by 24-in. (610-mm) deep.4.1.2.7 No

18、minal 72-in. (1829-mm) wide by 24-in. (610-mm) deep.4.1.2.8 This specification does not purport to address all ofthe sizes, which may be available, but it is an overview of themost common sizes used in the industry today.4.1.3 Styles:4.1.3.1 Style 1Gas-fired griddle.4.1.3.2 Style 2Electric griddle.4

19、.1.3.3 Style 3Combination gas-fired/electric griddle.4.1.4 Electrical Classes:4.1.4.1 Class 1208 V, 60 Hz, 1 phase.4.1.4.2 Class 2208 V, 60 Hz, 3 phase.4.1.4.3 Class 3240 V, 60 Hz, 1 phase.4.1.4.4 Class 4240 V, 60 Hz, 3 phase.4.1.4.5 Class 5480 V, 60 Hz, 3 phase.4.1.4.6 Class 6480 V, 60 Hz, 3 phase.

20、4.1.4.7 Class 7120 V, 60 Hz, 1 phase.4.1.4.8 Class 8220 V, 60 Hz, 3 phase.4.1.4.9 Class 9230 V, 50 Hz, 1 phase.4.1.4.10 Class 10400 V, 50 Hz, 3 phase.4.1.4.11 Class 11440 V, 60 Hz, 3 phase (shipboard use).5. Ordering Information5.1 An order for a griddle(s) under this specification shallspecify the

21、following:5.1.1 ASTM specification number and date of issue.5.1.2 Quantity to be furnished.5.1.3 Type.5.1.4 Size.5.1.5 Style.5.1.6 Electrical Class.5.2 The following options should be reviewed, and if anyare desired, they also should be included in the order.5.2.1 When Federal/military procurement(s

22、) is involved,refer to the Supplementary Requirements section at the end ofthis specification.5.2.2 Type of gas, if applicable, that is, natural, propane, orother (specify BTU/ft3).5.2.3 Electrical power supply characteristics, including con-trols if applicable, such as voltage, frequency, phase, kw

23、 input,or amp load, as applicable.5.2.4 When other than manufacturers standard, commer-cial, domestic packaging is required, specify packaging re-quirements (see 13.1).5.2.5 When special or supplement requirements, such asinspections, accessories, mounting patterns, utility connec-tions, etc., or co

24、mbination thereof, are required.5.2.6 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 the purchase

25、r.5.2.7 When specified, with a quick-disconnect gas supply.When specified an approved quick disconnect (socket andplug) conforming to ANSI Z21.41, and a flexible metal con-nector conforming to ANSI Z21.45 and consisting of a malepipe thread fitting on one end and a union with female threadon the opp

26、osite end shall be provided with the griddle.5.2.8 Specify the location of the grease trough(s), type ofdrainage and splash guards.6. Materials6.1 GeneralGriddles shall conform to the applicabledocuments listed in Section 2. Materials used shall be free fromdefects, which would affect the performanc

27、e or maintainabilityof individual components or of the overall assembly. Materialsnot specified herein shall be of the same quality used for theintended purpose in commercial practice. Unless otherwisespecified herein, all equipment, material, and articles incorpo-rated in the work covered by this s

28、pecification are to be new orfabricated using materials produced from recovered materialsto the maximum extent possible without jeopardizing theintended use. None of the above shall be interpreted to meanthat the use of used or rebuilt products are allowed under thisspecification unless otherwise sp

29、ecified.6.2 Hardware and FittingsUnless otherwise specified(see Section 5), all hardware and fittings shall be corrosion-resistant or suitably processed to resist corrosion in accordancewith the manufacturers standard practice.6.3 Threaded Parts All threaded parts shall conform toANSI B1.1.7. Design

30、 and Construction7.1 GeneralGriddles and accessories shall conform toANSI/UL No. 197 or ANSI Z83.11, as applicable, and ANSI/NSF 4, ANSI/NFPA 54 and ANSI Z223/NFPA 70, as appli-cable. Griddles shall be delivered assembled, ready for con-nection to electricity or gas piping, or both, as applicable.7.

31、2 Service ConnectionsProvisions for service shall beprovided in the back or bottom of the griddle. Types 1 and 2shall be capable of being banked side by side.7.3 Electrical CharacteristicsAll electric griddles shall bedesigned for operation on nominal voltage ratings, Hz, andphases as specified by e

32、lectrical class.7.4 Griddle SurfaceThe griddle surface shall not beporous, pitted, cracked, or distorted.7.5 ControlsThe temperature of each griddle section shallbe controlled by a temperature regulating device or thermostat.If switches and thermostats are located on the front panel, theyshall be re

33、cessed or otherwise protected from inadvertentF1919 102changes or damage. The temperature controlling device orthermostat shall be calibrated to maintain the surface tempera-ture tolerance on each section not more than 25F (13.9C)except for those areas adjacent to the splash guards, the surfacetempe

34、rature tolerance shall not vary more than 30F (16.7C).7.6 Heating ElementsThe electric griddles shall haveheating elements arranged so that different areas of the griddlemay be controlled independently. A minimum of one heatingelement shall be furnished for each linear foot (305 mm) of thegriddle pl

35、ate. The elements shall be the enclosed coil type andshall be attached securely to the bottom of the griddle plate.The bottom of the heating elements shall be enclosed by a heatinsulating pad or by a system of heat-reflecting baffles. Bothmethods shall be designed to isolate the heating elements byr

36、educing the amount of heat radiated downwards. When aninsulating pad is used, it shall be fire resistant and suitable forthe temperatures generated in this area. Heating elements shallbe accessible readily for repair or replacement. The terminalsof the heating elements shall project a sufficient dis

37、tance topermit easy access to the connections. All internal wiring shallbe free of stress or tension and, where required, shall be coatedwith high-heat resistant insulation to resist water or grease.7.7 Fuel System for Gas GriddlesThe gas griddles shallbe designed to operate on natural gas or propan

38、e. Whenspecified (see 5.2.2) a separately furnished conversion kit shallbe supplied.7.8 Griddle Stand-Design and ConstructionGriddlestands for Type 2 griddles shall be of open type design, soconstructed that they can be banked together in batteryalignment without space between the tops. Means shall

39、beincluded to secure the griddle to the stand to allow removal ofthe griddle. Stands shall be as specified in 4.1.1.2, with plainlegs, casters or bolt-down legs. Type 2B griddle stands shall beprovided with four casters, two rear casters shall be rigid typeand two front casters shall be swivel type;

40、 or, when specified(see 5.2), four rigid or swivel casters. The swivel type frontcasters shall be provided with brakes.7.9 Proof of ComplianceEvidence of complying withANSI/UL 197 or ANSI Z83.11, and ANSI/NSF 4 shall be alisting in a third party certification agency listing book, or acertified test

41、report from a nationally recognized testing labo-ratory acceptable to the purchaser or appropriate labels at-tached.8. Performance Requirements8.1 Performance TestingWhen specified in the contract orpurchase order, performance testing shall be performed inaccordance with Test Methods F1275.9. Sampli

42、ng and Quality Assurance9.1 SamplingWhen specified in the contract or purchaseorder, sampling for the inspection and tests contained in themain body of this specification shall be performed in accor-dance with ANSI Z1.4.9.2 The griddles prepared for shipment shall be measuredand inspected by the man

43、ufacturer for compliance with thisspecification.10. Testing Methods10.1 Thermostat Test:10.1.1 Significance and UseThis test method determinescompliance with 7.5 and 8.1 surface temperature variancesfrom the thermostat setting requirements.10.1.2 The griddle shall be connected to the specified power

44、source. The thermostat shall be set at 300F (149C) and thegriddle allowed to operate until the temperature control hascycled “on” and “off” through at least three cycles at thissetting. The griddle surface then shall have five temperaturereadings taken per heating section. The readings shall be take

45、n4 in. (102 mm) in from each corner and at the center of theheating section, that is, at the intersection of the diagonals fromcorner to corner of each heating section. The heating sectionsurface temperature shall be measured at each of the fivepoints. The high temperature at each point and the lowt

46、emperature at each point shall be calculated. These tempera-tures shall conform to the tolerances specified in 7.5. Thisprocedure shall be repeated at 325F (163C) and 350F(177C).11. Product Marking11.1 Each griddle shall be provided with an identificationplate in compliance with ANSI/Z83.11 or ANSI/

47、UL 197.12. Manuals12.1 Format and content of applicable manuals shall be asindicated in Specification F760.13. Packing and Package Marking13.1 The complete griddle shall be packaged and packed inaccordance with the manufacturers standard commercial do-mestic packaging. The package shall be marked sh

48、owing thename of the product, model number, serial number andmanufacturers name. When specified, packaging shall be inaccordance with the requirements of Specification D3951.14. Keywords14.1 cooking device; counter top mounted; drop-in type;food service equipment; griddle; stand mountedF1919 103SUPP

49、LEMENTARY REQUIREMENTSS1.1 Where provisions of this supplement conflict with themain body, this supplement shall prevail.S2.1 ManualA manual complying with SpecificationF760 and these Supplementary Requirements shall be pro-vided.S3.1 First Article InspectionWhen required, the first ar-ticle inspection shall be performed on one unit. The first articlemay be either a first production item or a standard productionitem from the suppliers current inventory, provided the itemmeets the requirements of the specific