1、Designation:F191914An American National StandardStandard Specification forGriddles,Single-Sided and Double-Sided,Gas and Electric1This standard is issued under the fixed designation F1919;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revisi
2、on,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 single-sided and double-sidedgriddles which utilize gas or electrical heat sources
3、,or both,forcooking food in the commercial and institutional food serviceestablishments.1.2 The values stated in inch-pound units are to be regardedas the standard.The SI values given in parentheses areprovided for information only.1.3 This standard does not purport to address all of thesafety conce
4、rns,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 Standards:2D3951 Practice for Commercial PackagingF760
5、Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems,Equipment,and FacilitiesF1275 Test Method for Performance of GriddlesF1605 Test Method for Performance of Double-SidedGriddles2.2 ANSI Standards:NSF/ANSI 4 Commercial Cooking,Rethermalizatio
6、n andPowered Hot Food Holding and Transport Equipment3ANSI Z223/NFPA 70 National Electrical Code4ANSI/UL 197 Commercial Electrical Cooking Appliances5ANSI B1.1 Unified Inch Screw Threads(UN and UNRThread Form)6,7ANSI Z1.4 Sampling Procedures and Tables for Inspectionby Attributes6ANSI Z21.41 Quick-D
7、isconnect Devices for Use With6ANSI Z21.69 Connectors for Moveable Gas Appliances6ANSI Z83.11 Gas Food Service Equipment6ANSI/NFPA 54 National Fuel Gas Code42.3 Canadian Standard:8CAN/CSA-B339 Cylinders,Spheres,and Tubes for theTransportation of Dangerous Goods2.4 Military Standards:5MIL-STD-167/1 M
8、echanical Vibration of Shipboard Equip-ment(Type 1Environmental and Type 2InternallyExcited)MIL-STD-461 Requirements for the Control of Electromag-net Interference Characteristics of Subsystems and Equip-mentMIL-STD-1399/300 Interface Standard for Shipboard Sys-tems Section 300A Electric Power,Alter
9、nating Current3.Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 active cooking area,nthe cooking areas,designedfor cooking contact with food,excluding features like non-heated drip edges,grease troughs,side splashes and backsplash.3.1.2 cooking device,nequipment that transfers he
10、at tofood products.3.1.3 counter top mounted,nequipment that is installed ontop of a counter or table surfaces,designed for smalleroperations or those with limited floor space.3.1.4 drop-in type,nequipment that is installed into a holeor cut-out in the top of a counter or table.3.1.5 food service eq
11、uipment,nequipment that transfersheat or cold to food products.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 Septembe
12、r 2014.Originallyapproved in 1998.Last previous edition approved in 2010 as F1919 10.DOI:10.1520/F1919-14.2For 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 D
13、ocument Summary page onthe ASTM website.3Available from NSF International,P.O.Box 130140,789 N.Dixboro Rd.,AnnArbor,MI 48113-0140,http:/www.nsf.org.4Available from National Fire Protection Association(NFPA),1 BatterymarchPark,Quincy,MA 02169-7471,http:/www.nfpa.org.5Available from Underwriters Labor
14、atories(UL),333 Pfingsten Rd.,Northbrook,IL 60062-2096,http:/.6Available from American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036,http:/www.ansi.org.7Available from the Standardization Documents Order Desk,DOCUMENTS,700 Robbins Ave.,Building No.4 Section D,Philadelp
15、hia,PA 192225094.8Available from Canadian Standards Association(CSA),5060 Spectrum Way,Mississauga,ON L4W 5N6,Canada,http:/www.csa.ca.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.6 griddle,nequipment for cooking food in its ownjuic
16、es or oil by direct contact with a hot surface.3.1.7 stand mounted,nequipment that is secured to astand for operational height or mobile convenience as well asinstallation security.4.Classification4.1 Type:4.1.1 Type 01,single-sided.4.1.2 Type 02,double-sided.4.1.3 Type 03,partially double-sided.4.2 Style:4.2.1 Style Acounter top flush.4.2.2 Style Bcounter top with legs.4.2.3 Style Cstand-mounted.4.2.4 Style Dfree-standing.4.2.5 Style Edrop-in.4.3 Group:4.3.1 Group 01,manual(non-thermostat)contr
