1、Designation:F160212An American National StandardStandard Specification forKettles,Steam-Jacketed,20 to 200 gal(75.7 to 757 L),Flooror Wall Mounted,Direct Steam,Gas and Electric Heated1This standard is issued under the fixed designation F1602;the number immediately following the designation indicates
2、 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.This standard has been approved for use by agencies of the Depart
3、ment of Defense.1.Scope1.1 This specification covers jacketed kettles that use steamas a heat source for cooking food in commercial and institu-tional food service establishments.This specification does notcover equipment used by food processors who normallypackage the food that they cook.1.2 The va
4、lues stated in inch-pound units are to be regardedas the standard.The values given in parentheses are forinformation 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-pri
5、ate safety and health practices and determine the applica-bility of regulatory limitations 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 StripA176 Speci
6、fication for Stainless and Heat-Resisting Chro-mium Steel Plate,Sheet,and StripA240/A240M Specification for Chromium and Chromium-Nickel Stainless Steel Plate,Sheet,and Strip for PressureVessels and for General ApplicationsA285/A285M Specification for Pressure Vessel Plates,Car-bon Steel,Low-and Int
7、ermediate-Tensile StrengthA516/A516M Specification for Pressure Vessel Plates,Car-bon Steel,for Moderate-and Lower-Temperature ServiceA580/A580M Specification for Stainless Steel WireB456 Specification for Electrodeposited Coatings of CopperPlus Nickel Plus Chromium and Nickel Plus ChromiumD3951 Pra
8、ctice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems,Equipment,and FacilitiesF1785 Test Method for Performance of Steam Kettles2.2 ANSI Standards:3ANSI/NFPA 70 National Electrical CodeANSI/NSF Std.4 Commercia
9、l Cooking and Hot Food Stor-age EquipmentANSI/UL 197 Commercial Electric Cooking AppliancesANSI Z1.4 Sampling Procedures and Tables for Inspectionby AttributesANSI/Z83.11 Gas Foodservice EquipmentKettles,SteamCookers and Steam GeneratorsANSI/Z223.1 National Fuel Gas Code2.3 ASME Standards:4ASME Boil
10、er and Pressure Vessel Code,Section IV HeatingBoilersASME Boiler and Pressure Vessel Code,Section VIII,Division 1 Pressure Vessels2.4 Federal Standards:5MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment(Type IEnvironmental and Type IIInternallyExcited)MIL-STD-461 Requirements For the Contro
11、l of Electromag-netic Interference Characteristics of Subsystems andEquipmentMIL-STD-1399/300 Interface Standard for Shipboard Sys-tems Section 300A Electric Power,Alternating Current1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct respon
12、sibility of F26.02 on Cooking andWarming Equipment.Current edition approved Nov.1,2012.Published December 2012.Originallyapproved in 1995.Last previous edition approved in 2007 as F1602 07.DOI:10.1520/F1602-12.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer
13、 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,11 W.42nd St.,13thFloor,New York,NY 10036.4Available from American Society for Mechanical Engineers,Un
14、ited Engineer-ing Center,345 E.47th St.,New York,NY 10017.5Available 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 officalsource of all document
15、s listed in the DoD Index of Specfications and Standards.TheASSIST can be located at http:/dsp.dla.mil.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 jacketed kettleas
16、 used in this specification,acylindrical,deep-sided vessel(steam jacketed),with either ahemispherical or sloping bottom of 20 to 200-g(75.7 to 757-L)capacity for cooking food in a liquid.The kettle may be tiltingor non-tilting(stationary cooking jacket).3.1.1.1 DiscussionJacketed kettles may be floor or wallmounted.The energy in the steam moving through the jacket istransferred to the liquid and to the food by condensation of thesteam on the vessel wall.4.Classification4.1 Jacketed kettles cover
