1、Designation:F220202(Reapproved 2015)An American National StandardStandard Specification forSlow Cook/Hold Ovens and Hot Food Holding Cabinets1This standard is issued under the fixed designation F2202;the number immediately following the designation indicates the year oforiginal adoption or,in the ca
2、se 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.1.Scope1.1 This specification covers commercial electric slowcook/hold ovens and hot food holding cabinets.
3、1.2 The values stated in inch-pound units are to be regardedas the standard.The values given in parentheses are forinformation only.1.3 The following safety hazards caveat pertains only to thetest methods portion,Section 8,of this specification.Thisstandard does not purport to address all of the saf
4、ety concerns,if any,associated with its use.It is the responsibility of the userof this standard to establish appropriate safety and healthpractices and determine the applicability of regulatory require-ments prior to use.2.Referenced Documents2.1 ASTM Standards:2D3951 Practice for Commercial Packag
5、ingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems,Equipment,and FacilitiesF2140 Test Method for Performance of Hot Food HoldingCabinets2.2 Military Publications:3MIL-STD-167/1 Mechanical Vibrations of ShipboardEquipment,Type IEnviro
6、nmental and Type IIInternally ExcitedMIL-STD-461 Military Standard for Electromagnetic Emis-sion and Susceptibility Requirements for the Control ofElectromagnetic InterferenceMIL-STD-1399/300 Interface Standards for Shipboard Sys-tems Section 300A,Electric Power,Alternating Current2.3 Other Publicat
7、ions:ANSI/UL No.197 Standard for Commercial Electric Cook-ing Appliance4sANSI/NFPA 70 National Electric Code5ANSI B1.1 Unified Inch Screw Threads(UN and UNRThread Form)6ANSI/NSF 4 Commercial Cooking,Rethermalization andHot Food Holding and Transport Equipment73.Terminology3.1 Definitions:3.1.1 cook
8、function,nan operating mode for the cook/holdoven only.The cook function requires the ability to set acooking temperature(200 to 325F)at which the product iscooked.This function is completed at a preset time or when theproduct is cooked to a preset internal product temperature,measured with a produc
9、t probe.3.1.2 cook/hold oven,na device that can cook foodproducts using natural convective hot air(without a circulatingfan or blower).The cook/hold ovens have a typical maximumoperating temperature of 325F.These ovens automaticallyswitch the operating mode from cook to a hold function at thecomplet
10、ion of the cook function.The cook and hold functionsare defined in 3.1.1 and 3.1.4,respectively.3.1.3 hot food holding cabinet(food warmer),na devicethat can hold precooked food products to preset productholding temperatures.In general,hot food holding cabinet is adevice by itself and has a typical
11、maximum operating tempera-ture of 200F.3.1.4 hold function,nan operating mode for the cook/holdoven and also the main function of the hot food holdingcabinet.The hold function allows holding a precooked productabove a safe holding temperature as defined by the NSFguidelines(ANSI/NSF 4).In the case o
12、f cook/hold oven,theoven is switched to the hold mode automatically after the cook1This 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 March 1,2015
13、.Published May 2015.Originallyapproved in 2002.Last previous edition approved in 2007 as F2202 02(2007).DOI:10.1520/F2202-02R15.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,re
14、fer to the standards Document Summary page onthe ASTM website.3Available from Standardization Documents Order Desk,DODSSP,Bldg.4,Section D,700 Robbins Ave.,Philadelphia,PA 19111-50984Available from Underwriters Laboratories(UL),Corporate Progress,333Pfingsten Rd.,Northbrook,IL 60062.5Available from
15、National Fire Protection Association(NFPA),1 BatterymarchPark,Quincy,MA 02269-9101.6Available from American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036.7Available from NSF International,P.O.Box 130140,789 N.Dixboro Rd.,AnnArbor,MI 48113-0140.Copyright ASTM Internatio
16、nal,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 function is completed.The hold function is always the defaultmode and remains active as long as electrical power to thecook/hold oven or hot food holding cabinet is ON.3.1.5 oven cavity,nportion or area of the oven in whichfood products are heated or cooked.3.1.6 pans,ncontainers used to hold the food product inthe oven cavity:(1)a full-size bake or sheet pan is nominally18 by 26 by 1 in.(457 by 660 by 25 mm),(2
