ASTM F1495 Standard Specification for Combination Oven Electric or Gas Fired
ASTM F1495電或燃氣聯爐的標準規范
This specification covers the material, design, and performance requirements pertinent to the manufacture of commercial forced-air gas-fired (Style 1) and electric (Style 2) combination ovens capable of baking, roasting, rethermalizing, and atmospheric pressure steaming, including low-temperature and bio-steaming. The combination ovens, which may be furnished half-size (Class A) or full-size (Class B), are commonly available in the following types: Type 1—table or countertop units; Type 2—stand mounted units; and Type 3—floor units / roll-in units.
This abstract is a brief summary of the referenced standard. It is informational only and not an official part of the standard; the full text of the standard itself must be referred to for its use and application. ASTM does not give any warranty express or implied or make any representation that the contents of this abstract are accurate, complete or up to date.
1. Scope
1.1 This specification covers commercial combination, atmospheric pressure steaming, which includes low-temperature and bio-steaming, baking, roasting, and rethermalizing forced-air electric and gas-fired ovens.
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are provided for information only.
1.3 The following safety hazards caveat pertains only to the test methods portion, Section 8, of this specification: This specification does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents (purchase separately)
ASTM Standards
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment and Facilities
F1639 Test Method for Performance of Combination Ovens
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment and Facilities
F1639 Test Method for Performance of Combination Ovens
ANSI Standards
NSF/ANSI4 Commercial Cooking, Rethermalization and Hot Food Holding and Transport Equipment
Military Standards
MIL-STD-1399/300 Shipboard Systems Section 300A Electric Power, Alternating Current
Index Terms
baking oven; combination oven; convection oven; food service equipment; oven; roasting; steamer; atmospheric steamer;
