ASTM F2202-02(2020)

Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets

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STANDARD published on 1.7.2020

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The information about the standard:

Designation standards: ASTM F2202-02(2020)
Publication date standards: 1.7.2020
SKU: NS-1002489
The number of pages: 5
Approximate weight : 15 g (0.03 lbs)
Country: American technical standard
Category: Technical standards ASTM

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Cooking ranges, working tables, ovens and similar appliances

Annotation of standard text ASTM F2202-02(2020) :

This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets which are classified by capacity, type (Type I and Type II), style (Style 1, Style 2, and Style 3, each of Class A and Class B), and electrical class (Class 1, Class 2, Class 3, Class 4, Class 5, and Class 6). The cook/hold ovens and hot food holding cabinets shall consist of an oven cavity, sealing type of door(s), heating elements/heating coil, oven racks for physically supporting the steam/sheet pans, and provision to limit condensate/grease drippings on the floor or tabletop surface. The ovens may include a door sensing mechanism, vents, product probe, grease collection pan, and product monitoring system. The physical requirements for doors, heating system, control functions, and accessories are specified. Hardware and fittings as well as threaded parts shall conform to the specified material requirements. The cook/hold ovens and hot food holding cabinets shall pass the performance test.

Keywords:

cook and hold oven, foodservice equipment, holding oven, hot food holding cabinet, low temperature cook oven, mobile warmer, oven, roll-in warmer, slow cook oven, warmer,, ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)

Additional information

1. Scope

1.1 This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets.

1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.

1.3 The following safety hazards caveat pertains only to the test methods portion, Section 8, of this specification. This standard 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

2. Referenced Documents

MIL-STD-1399/300	Interface Standards for Shipboard Systems Section 300A, Electric Power, Alternating Current
ANSI/UL No. 197	Standard for Commercial Electric Cooking Appliance Available from Underwriters Laboratories (UL), Corporate Progress, 333 Pfingsten Rd., Northbrook, IL 60062.s
ANSI/NFPA 70	National Electric Code Available from National Fire Protection Association (NFPA), 1 Batterymarch Park, Quincy, MA 02269-9101.
ANSI B1.1	Unified Inch Screw Threads (UN and UNR Thread Form) Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
ANSI/NSF 4	Commercial Cooking, Rethermalization and Hot Food Holding and Transport Equipment Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.
MIL-STD-461	Military Standard for Electromagnetic Emission and Susceptibility Requirements for the Control of Electromagnetic Interference
MIL-STD-167/1	Mechanical Vibrations of Shipboard Equipment, Type I--Environmental and Type II--Internally Excited
F2140-24	Standard Test Method for Performance of Hot Food Holding Cabinets
F1166-23	Standard Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
D3951-18(2023)	Standard Practice for Commercial Packaging
F760-93(2000)	Standard Specification for Food Service Equipment Manuals

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