ASTM_F_1495_-_14a.pdf

Designation:F149514aAn American National StandardStandard Specification forCombination Oven Electric or Gas Fired1This standard is issued under the fixed designation F1495;the number immediately following the designation indicates the year oforiginal 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 commercial combination,at-mospheric pressure steaming,which includes low or hightemperature steaming,baking,roasting,and rethermalizingforced-air electric and gas-fired ovens.1.2 The values stated in inch-pound units are to be regardedas standard.The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.1.3 The following safety hazards caveat pertains only to thetest methods portion,Section 8,of this specification:Thisspecification does not purport to address all of the safetyconcerns,if any,associated with its use.It is the responsibilityof the user of this standard to establish appropriate safety andhealth practices and determine the applicability of regulatorylimitations prior to use.2.Referenced Documents2.1 ASTM Standards:2A36/A36M Specification for Carbon Structural SteelA167 Specification for Stainless and Heat-ResistingChromium-Nickel Steel Plate,Sheet,and Strip(With-drawn 2014)3A176 Specification for Stainless and Heat-Resisting Chro-mium Steel Plate,Sheet,and StripA276 Specification for Stainless Steel Bars and ShapesA366/A366M Specification for Commercial Steel(CS)Sheet,Carbon,(0.15 Maximum Percent)Cold-Rolled(Withdrawn 2000)3A569/A569M SpecificationforSteel,Carbon(0.15Maximum,Percent),Hot-Rolled Sheet and Strip Commer-cial(Withdrawn 2000)3D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems,Equipment,and FacilitiesF1217 Specification for Cooker,SteamF2861 Test Method for Enhanced Performance of Combina-tion Oven in Various Modes2.2 ANSI Standards:4ANSI B1.1 Unified Inch Screw Threads(UN and UNRThread Form)ANSI/NSF 2 Food EquipmentANSI/NSF 4 Commercial Cooking,Rethermalization andHot Food Holding and Transport EquipmentANSI/ULNo.197 Commercial Electric CookingAppliancesANSI Z83.11 Gas Food Service Equipment2.3 Military Standards:5MIL-STD-167/1 ShipboardEquipment(TypeI-Environmental and Type II-Internally Excited)MIL-STD-461 Electromagnetic Emission and SusceptibilityRequirements for the Control of Electromagnetic Interfer-enceMIL-STD-1399/300 Shipboard Systems Section 300A Elec-tric Power,Alternating Current3.Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 combination oven,nas used in this specification,adevice that combines the function of hot convection air orsteam,or the combination of both,to perform steaming,whichincludes low or high temperature steaming,baking,roasting,rethermalizing,and proofing of various food products.Ingeneral,the term combination oven is used to describe this typeof equipment which is self-contained.3.1.2 oven cavity,nportion or area of the combinationoven in which food products are heated or cooked.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 June 1,2014.Published August 2014.Originallyapproved in 1993.Last previous edition approved in 2014 as F1495 14.DOI:10.1520/F1495-14A.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.3The last approved version of this historical standard is referenced onwww.astm.org.4Available from American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036.5Available from Standardization Documents Order Desk,DODSSP,Bldg.4,Section D,700 Robbins Ave.,Philadelphia,PA 19111-5098,or AcquisitionStreamlining and Standardization Information System(ASSIST),which is theofficial source of all documents listed in the DoD Index of Specifications andStandards.The ASSIST can be located at http:/dodssp.daps.dla.mil/.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.3 pans,ncontainers used to hold the food product inthe oven cavity:a full-size bake or sheet pan is nominally 18by 26 by 1 in.(457 by 660 by 25 mm),a half-size bake or sheetpan is nominally 18 by 13 by 1 in.(457 by 330 by 25 mm),afull-size steam pan is nominally 12 by 20 by 2.5 in.(305 by508 by 64 mm),and a two-thirds size steam pan is nominally13.875 by 12.750 by 2.5 in.(352 by 323 by 64 mm).3.1.4 steam generation,nas used in this specification,canbe produced through three disti