1、Designation:F252109(Reapproved 2014)An American National StandardStandard Specification forHeavy-Duty Ranges,Gas and Electric1This standard is issued under the fixed designation F2521;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,t
2、he 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 heavy-duty ranges that use gasor electrical heat sources,or both,for cooking food in t
3、hecommercial and institutional food service establishments.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 invol
4、ve 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 l
5、imitations 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 FacilitiesF1275 Test Method for Performance of GriddlesF1496 Test
6、Method for Performance of Convection OvensF1521 Test Methods for Performance of Range Tops2.2 ANSI Standards:3ANSI B1.1 Unified Inch Screw Threads(UN and UNRThread Form)ANSI Z1.4 Sampling Procedures and Tables for Inspectionby AttributesANSI Z21.41/CSA 6.9 Quick-Disconnect Devices for UseWith Gas Fu
7、el AppliancesANSI Z21.45 Flexible Connector of Other Than All-MetalConstruction for Gas AppliancesANSI Z83.11/CGA-1.8 Gas Food Service Equipment2.3 NSF Standard:4NSF/ANSI 4 Commercial Cooking,Rethermalization andPowered Hot Food Holding and Transport Equipment2.4 NFPA Standard:5NFPA 70/ANSI Z223 Nat
8、ional Electrical CodeNFPA 54/ANSI Z223 National Fuel Gas Code2.5 UL Standard:6UL/ANSI 197 Commercial Electrical Cooking Appliances2.6 Military Standards:7MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment(Type 1Environmental and Type 2InternallyExcited)MIL-STD-461 Requirements for the Contro
9、l of Electromag-netic Characteristics of Subsystems and EquipmentMIL-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 broiler,nopen cast iron or steel grate on which foodis laid
10、,allowing highly directional intense heat under the grateto cook the food.Another type is an overfired heat source,using highly directional intense heat over the food.3.1.2 convection oven,nas used in this specification,adevice that combines the function of circulating hot convectionair in an enclos
11、ed cavity by means of a fan or blower,which isoperated by an electric motor,for the purpose of baking orroasting food.3.1.3 cook-top electric element,nopen coil electrical ele-ments supported to withstand the weight of filled cookingutensils in direct contact with the burners.1This specification is
12、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 2005.Last previous edition approved in 2009 as F2521 09.DOI:10.
13、1520/F2521-09R14.2For 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.3Available from American National Standards Insti
14、tute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036.4Available from NSF International,P.O.Box 130140,789 N.Dixboro Rd.,AnnArbor,MI 48113-0140.5Available from National Fire Protection Association(NFPA),1 BatterymarchPark,Quincy,MA 02269-9101.6Available from Underwriters Laboratories(UL),Corporate Pr
15、ogress,333Pfingsten Rd.,Northbrook,IL 60062.7Available from Standardization Documents Order Desk,DODSSP,Bldg.4,Section D,700 Robbins Ave.,Philadelphia,PA 19111-5098,or from AcquisitionStreamlining and Standardization Information System(ASSIST)located at http:/dsp.dla.mil.Copyright ASTM International
16、,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.4 French top,nsheathed electric burner with perma-nent cover over entire heating element;round and sealed to therange top to resist drips and splash.3.1.5 griddle,ndevice for cooking food by direct contactwith a hot surface.3.1.6 heavy-duty range,nappliance used for pot or pansurface cooking,griddling,frying,broiling,steaming,baking,roasting,and reheating food products with a standard oven orconvection oven.It
