ASTM F2834-2010 Standard Specification for Induction Cooktops Counter Top Drop-in Mounted or Floor Standing《台面式、陷入安装式以及立地式电磁炉的标准规范》.pdf
《ASTM F2834-2010 Standard Specification for Induction Cooktops Counter Top Drop-in Mounted or Floor Standing《台面式、陷入安装式以及立地式电磁炉的标准规范》.pdf》由会员分享,可在线阅读,更多相关《ASTM F2834-2010 Standard Specification for Induction Cooktops Counter Top Drop-in Mounted or Floor Standing《台面式、陷入安装式以及立地式电磁炉的标准规范》.pdf(4页珍藏版)》请在麦多课文档分享上搜索。
1、Designation: F2834 10An American National StandardStandard Specification forInduction Cooktops, Counter Top, Drop-in Mounted, or FloorStanding1This standard is issued under the fixed designation F2834; the number immediately following the designation indicates the year oforiginal adoption or, in the
2、 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 cooktops which utilize induc-tion as a means for cooking and
3、warming food in commercialand institutional food service establishments. Included aretabletop units, drop-in units and floor standing equipment withintegral induction hobs.1.2 The values stated in inch-pound units are to be regardedas the standard. The SI values given in parentheses areprovided for
4、information only.1.3 This standard does not purport to address 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 us
5、e.2. Referenced Documents2.1 ASTM Standards:2D3951 Practice for Commercial PackagingF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF760 Specification for Food Service Equipment ManualsF1521 Test Methods for Performance of Range Tops2.2 ANSI Standards:NSF/ANSI
6、 4 Commercial Cooking, Rethermalization, andPowered Hot Food Holding and Transport Equipment3ANSI/NFPA 70 National Electric Code4ANSI/UL 197 Standard for Commercial Electric CookingAppliances5ANSI B1.1 Unified Inch Screw Threads (UN and UNRThread Form)6ANSI Z1.4 Sampling Procedures and Tables for In
7、spectionand Attributes7ANSI Z83.11 Gas Food Service Equipment6ANSI Z97.1 Safety Glazing Materials Used in Buildings -Safety Performance Specifications and Methods of Test62.3 Other Standards:IEC61000-4-2 Electromagnetic Compatibility (EMC)Part 4-2: Testing and Measurement TechniquesElectrostatic Dis
8、charge Immunity TestFCC Part 18.305 and 18.307 Field Strength Limit and EMCConduction Limit3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 countertop unitan induction unit intended to beoperated on a counter or table.3.1.2 drop-in unitan induction unit intended to be in-stalle
9、d in a counter top or application specific cut-out.3.1.3 floor standing unitan induction unit intended to beoperated standing on the floor.3.1.4 hoban individual heating or cooking zone, typicallyassociated with an individual induction coil.3.1.5 hybrid unitan induction cooktop combined withanother
10、heating method.3.1.6 induction cooktopa commercial or institutional foodcooking or warming device using magnetic induction as theheating energy source. in the context of this specification, thisincludes countertop, counter drop-in, and floor standing units.3.1.7 wok unitan induction cooking unit wit
11、h a roundbowl heating surface for heating woks.1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.02 onCooking and Warming Equipment.Current edition approved May 1, 2010. Published June 2010. DOI: 10.1520/
12、F2834-10.2For referenced ASTM 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,
13、789 N. Dixboro Rd., AnnArbor, MI 48113-0140.4Available from National Fire Protection Association (NFPA), 1 BatterymarchPark, Quincy, MA 02269-9101.5Available from Global Engineering Documents, 15 Inverness Wayeast, Engle-wood, Co 80112-5704.6Available from American National Standards Institute (ANSI
14、), 25 W. 43rd St.,4th Floor, New York, NY 10036.7Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS OR Acquisition Stream-lining and Standardization Information System (ASSIST) which is the officialsource of all documents
15、 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 States.4. Classification4.1 Type:4.1.1 Type ITable or Counter top units4.1.2 Type IIDrop
16、-in units4.1.3 Type IIITable or counter top wok unit4.1.4 Type IVDrop-in wok unit4.2 Group:4.2.1 Group AInduction only4.2.2 Group BHybrid4.3 Style:4.3.1 Single hob4.3.2 Multihob4.4 Class:4.4.1 Class 1120 volts, 60 hertz, 1 phase4.4.2 Class 2208 volts, 60 hertz, 1 phase4.4.3 Class 3208 volts, 60 hert
17、z, 3 phase4.4.4 Class 4240 volts, 60 hertz, 1 phase4.4.5 Class 5208240 volts, 50/60 hertz, 1 phase4.4.6 Class 6480 volts, 60 hertz, 3 phase4.4.7 Class 7230 volts, 50 hertz, 1 phase4.4.8 Class 8240 volts, 50 hertz, 1 phase4.4.9 Class 9400 volts, 50 hertz, 3 phase4.4.10 Class 10415 volts, 50 hertz, 3
18、phase4.4.11 Class 11380 volts, 50 hertz, 3 phase5. Ordering Information5.1 Orders for Induction Cooktops under this specificationshall specify:5.1.1 ASTM specification number and date of issue,5.1.2 Quantity to be furnished,5.1.3 Type,5.1.4 Group,5.1.5 Style, and5.1.6 Class.5.2 The following options
19、 should be reviewed and if any aredesired 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 Electrical power connection if applicablepowercord with plug or conduit connection and size.5.2.3 When other than manufacturers st
20、andard, commer-cial, domestic packaging is required, specify packaging re-quirements.6. Materials and Manufacture6.1 General:6.1.1 Induction cooktops shall conform to the applicabledocuments listed in 2.2.6.1.2 Materials used shall be free from defects, which wouldaffect the performance or maintaina
21、bility 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 underthis specification.6.2 Hardware and FittingsUnless otherwise sp
22、ecified, allhardware and fittings shall be corrosion-resistant or suitablyprocessed to resist corrosion in accordance with the manufac-turers standard practice.6.3 Threaded PartsAll threaded parts shall conform toANSI B1.1.7. Design and Construction7.1 Induction cooktops may optionally include tempe
23、raturecontrol. If included, the temperature control shall have anaccuracy of 610F, measured at the bottom of the cooking/warming vessel. (See Section 10.)7.2 Induction cooktops shall include a line current limitingcapability.7.3 Countertop induction cooktops shall be fixed or portableand provided wi
24、th standard power plugs or hard wired asappropriate to the application.7.4 Drop-in induction cooktops may optionally be suppliedwithout a plug, with power wiring appropriate for direct powerconnection.7.5 When specified, an induction cooktop shall include areplaceable fan air filter.7.6 When specifi
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