ASTM F2521-2005 Standard Specification for Heavy-Duty Ranges Gas and Electric《燃气和电重型烹调炉的标准规范》.pdf

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1、Designation: F 2521 05An American National StandardStandard Specification forHeavy-Duty Ranges, Gas and Electric1This standard is issued under the fixed designation F 2521; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year o

2、f 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.1. Scope1.1 This specification covers heavy-duty ranges that use gasor electrical heat sources, or both, for cooking food in th

3、ecommercial and institutional food service establishments.1.2 The values stated in inch units are to be regarded as thestandard. The SI values given in parentheses are provided forinformation only.1.3 This standard may involve hazardous materials, opera-tions, and equipment. This standard does not p

4、urport 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 regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D

5、3951 Practice for Commercial PackagingF 760 Specification for Food Service Equipment ManualsF 1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF 1275 Test Method for Performance of GriddlesF 1496 Test Method for Performance of Convection OvensF 1521 Test Methods

6、 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 UseWith Gas Fuel AppliancesANSI Z21.45 Flexible Connector of Other Than A

7、ll-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 Z223 National Electrical CodeNFPA 54/ANSI Z223 National Fuel Gas C

8、ode2.5 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 the Control of Electro-magnetic Characteristics of Subsystems and E

9、quipmentMIL-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 which foodis laid, allowing highly directional intense heat under the g

10、rateto 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 convectionair in an enclosed cavity by means of a fan or blower, which isoper

11、ated 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.1This specification is under the jurisdiction of ASTM Committee F26 on Fo

12、odService Equipment and is the direct responsibility of Subcommittee F26.02 onCooking and Warming Equipment.Current edition approved Sept. 1, 2005. Published September 2005.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For A

13、nnual 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. Dixboro Rd., AnnArbor,

14、 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, DODSSP, Bldg. 4,Secti

15、on 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.3.1.4 French top, nshea

16、thed electric burner with perma-nent cover over entire heating element; round and sealed to therange top to resist drips and splash.3.1.5 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, br

17、oiling, steaming, baking,roasting, and reheating food products with a standard oven orconvection oven. It is of the most durable construction, 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

18、in. (914 mm) for gas range tops andfor electric ranges. The top cooking surface can be13 ,23, ,orfull top options of any style noted. 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 pl

19、ate” or “uniform heat top” with heat transferredfrom gas burners or electric heating elements under thecooking surface where pots are 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

20、 the gasburner.3.1.9 standard oven, nas used in this specification,aspace where food is baked or roasted without recirculating air.4. 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 storag

21、e 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 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

22、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 1208 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

23、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 (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 othe

24、r 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 Electric 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.4.4.2.2

25、12 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 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 ea

26、ch (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 Options 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 an

27、d two 9-in. diameter French styleelectric burners.4.4.4.3 Two hot tops and two 9-in. diameter open topelement burners.4.4.4.4 Six 9-in. diameter French style electric elementburners.4.4.4.5 Six 9-in. diameter open top element burners.4.4.4.613,12,23, or full top coverage with griddle.4.4.4.713 gridd

28、le, 4-top cook elements or hot tops.4.4.4.812 griddle 2-top cook elements or hot topsNOTE 1All open 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

29、 or greater.4.5.2 Electric Convection Oven7.0 kW or greater.Type II Style, Gas-Fired RangesDimensions4.6 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.

30、(1040mm).4.7 Power:4.7.1 Natural gas.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

31、on 36-in. (914-mm) range tops.F25210524.7.2 Propane.4.7.3 Manufactured gas.4.7.4 Other gases (see 5.2.2).4.8 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 fr

32、om38 to 1.0 in. (9.5 to 25 mm)and should be specified.4.9 Hot Tops (also known as Boiling Tops, Uniform 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 rang

33、e top in horizontal top with open burners infront.4.10 Open Top Burners:4.10.113 range top and23 other 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 ra

34、nge top in horizontal top with open burners infront (Fig. A1.11).4.11 Ovens:4.11.1 Gas-Fired Standard Oven22 000 to 50 000 Btu/h.4.11.2 Gas-Fired Convection Oven22 000 to 40 000Btu/h.4.12 Additional Gas Range Cook Top Options for GasRanges:4.12.1 Graduated hot top or radial fin burners; 1, 2, or 3co

35、ncentric burner rings. Can be one center location on rangetop 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

36、order for a heavy-duty range(s) under this specifi-cation shall 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 i

37、n the order:5.2.1 When Federal/Military procurement(s) is involved,refer to the supplement pages.5.2.2 Type of Gas, as applicableNatural, propane, orwhen “other,” specify BTU per ft3and specific gravity.5.2.3 Electrical Power Connection, if applicablePowercord with plug or conduit connection and siz

38、e (that is, hardwired).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-disconnec

39、t gas supply,an approved 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 Othe

40、r than the manufacturers 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

41、 of the certification 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)

42、are to be considered 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.

43、6. Materials and Manufacture6.1 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 sp

44、ecification shall 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 recove

45、red materials to the 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), a

46、ll hardware and fittings 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

47、the convection oven. Accessto shut off gas valves and the like shall be from the front of therange.F25210536.5 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 circui

48、t breakers, fuses, 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 for

49、ced 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 baffleshall be removable with the use of simple tools such as ascrewdriver and pliers.7. Oven Controls7.1 All ranges shall be provided with means to regulate theoven interior temperature and cook top burner heat.7.2 The temperature regulating device shall be calibrated tomaintain the temperatur