1、Designation:F279609(Reapproved 2014)An American National StandardStandard Specification forHot Food Holding Tables1This standard is issued under the fixed designation F2796;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of
2、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 hot food holdingtables which utilize gas or electrical fuel sources,or both,forholding
3、 food in the commercial and institutional food serviceestablishments.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
4、 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-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2.Referenced Documents2.1 ASTM Stan
5、dards: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 Bar
6、s and ShapesA366/A366M Specification for Commercial Steel(CS)Sheet,Carbon,(0.15 Maximum Percent)Cold-Rolled(Withdrawn 2000)3D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems,Equipment,and Faciliti
7、es2.2 ANSI Standards:ANSI B1.1 Unified Inch Screw Threads(UN and UNRThread Form)4ANSI Z1.4 Sampling Procedures and Tables for Inspectionand Attributes4ANSI Z83.11 Gas Food Service Equipment4ANSI/NFPA 54 National Fuel Gas Code4ANSI/NFPA 70 National Electric Code5ANSI/UL 197 Standard for Commercial El
8、ectric CookingAppliances6NSF/ANSI 4 Commercial Cooking,Rethermalization,andPowered Hot Food Holding and Transport Equipment72.3 Military Standards:8MIL-STD-167/1Mechanical Vibrations of ShipboardEquipment,Type IEnvironmental and Type IIInternally ExcitedMIL-STD-461 Military Standard for Electromagne
9、tic Emis-sion and Susceptibility Requirements for the Control ofElectromagnetic InterferenceMIL-STD-1399/300 Interface Standards for Shipboard Sys-tems Section 300A,Electric Power,Alternating Current3.Terminology3.1 Definitions:3.2 hold function,noperating mode for the hot foodholding table and also
10、 the main function of the hot foodholding table.3.2.1 DiscussionThe hold function allows holding a pre-cooked product above a safe holding temperature as defined bythe NSF guidelines(NSF/ANSI 4).3.3 holding cavity,nportion or area of the table in whichfood products are held at an elevated temperatur
11、e.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 April 1,2014.Published May 2014.Originallyapproved in 2009.Last previous edition approved in
12、 2009 as F2796 09.DOI:10.1520/F2796-09R14.2For 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 versi
13、on 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,http:/www.ansi.org.5Available from National Fire Protection Association(NFPA),1 BatterymarchPark,Quincy,MA 02169-7471,http:/www.nfpa.org.6
14、Available from Global Engineering Documents,15 Inverness Way,EastEnglewood,CO 80112-5704,http:/.7Available from NSF International,P.O.Box 130140,789 N.Dixboro Rd.,AnnArbor,MI 48113-0140,http:/www.nsf.org.8Available from Standardization Documents Order Desk,Bldg.4 Section D,700Robbins Ave.,Philadelph
15、ia,PA 19111-5094,Attn:NPODS OR Acquisition Stream-lining and Standardization Information System(ASSIST)which is the officialsource of all documents listed in the DoD Index of Specifications and Standards.The ASSIST can be located at http:/dsp.dla.mil.Copyright ASTM International,100 Barr Harbor Driv
16、e,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.4 hot food holding table(food warmer),nas used in thisspecification a device that can hold precooked food products topreset product holding temperatures.3.4.1 DiscussionThis type of table is a single level designwith or without covers for food pans.In general,hot foodholding table is a device by itself and has a typical maximumoperating temperature of 200F.4.Classification4.1 Hot food holding tables covered by this specification arec
