ASTM_F_2092_-_14.pdf

Designation:F209214An American National StandardStandard Specification forConvection Oven Gas or Electric1This standard is issued under the fixed designation F2092;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 forced air convection ovens forbaking,roasting or rethermalizing which utilize gas or electri-cal heat sources,or both for cooking food in the commercialand institutional food service establishments.The units mayhave water and drain connections for adding moisture but donot have a dedicated steam only mode.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 This standard may involve hazardous materials,operations,and equipment.This standard does not purport 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:2D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems,Equipment,and FacilitiesF1496 Test Method for Performance of Convection Ovens2.2 ANSI Standards:3ANSI/NSF 2 Food EquipmentANSI/NSF 4 Commercial Cooking,Rethermalization andPowered Hot Food Holding and Transport EquipmentANSI Z223/NFPA 70 National Electrical CodeANSI/UL 197 Commercial Electrical Cooking AppliancesANSI B1.1 Unified in.Screw Threads(UN and UNR ThreadForm)ANSI Z21.41 Quick-Disconnect Devices for Use WithANSI Z21.45 Flexible Connectors of Other Than All-MetalConstruction for Gas AppliancesANSI Z83.11 Gas Food Service EquipmentANSI Z1.4 Sampling Procedures and Tables for Inspectionand AttributesANSI/NFPA 54 National Fuel Gas Code2.3 Military Standards:4MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment(Type 1Environmental and Type 2InternallyExcited)MIL-STD-461 Requirements For the Control Of Electro-magnetic Interference Characteristics of Subsystems andEquipmentMIL-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 capacitythe capacity of a convection oven is deter-mined by the number of bake or sheet pans that it is designedto hold during cooking.For capacity classification,the mini-mum vertical clearance between each row of pans shall be 1 in.(25 mm).3.1.2 convection ovenas used in this specificationadevice that,with a heat source combines the function ofcirculating hot convection air in an enclosed cavity by meansof an electric motor-operated fan or blower,for the purpose ofbaking,roasting or rethermalizing of food.3.1.3 moisture addition featurea convection oven thatmay have water and drain connections and is capable of addingmoisture but does not have a dedicated steam only mode.3.1.4 oven cavityspace within the convection oven inwhich food products are heated or cooked.3.1.5 panscontainers used to hold the food product in theoven cavity.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 2001.Last previous edition approved in 2007 as F2092 01(2007).DOI:10.1520/F2092-14.2For 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 American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036,http:/www.ansi.org.4Available from Standardization Documents Order Desk,DODSSP,Bldg.4,SectionD,700RobbinsAve.,Philadelphia,PA19111-5098,http:/dodssp.daps.dla.mil/.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.5.1 full sizebake or sheet pan is nominally 18 by 26 by1 in.(457 by 660 by 25 mm).3.1.5.2 half sizebake or sheet pan is nominally 18 by 13by 1 in.(457 by 330 by 25 mm).4.Classification4.1 Convection ovens covered by this specification areclassified by type,style,size,class,grade,group,and mode.The capacity of the convection oven is determined by thenumber of pans to be used for the heavy-load cooking-energyefficiency test.Place the top oven rack so that it is a minimumof 2.75 in.(70 mm)from the top of the cavity.Place the bottomoven rack so that it is a mini