1、Designation:F283410aAn American National StandardStandard Specification forInduction Cooktops,Counter Top,Drop-in Mounted,or FloorStanding1This standard is issued under the fixed designation F2834;the number immediately following the designation indicates the year oforiginal adoption or,in the case
2、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 cooktops which utilize induc-tion as a means for cooking and warming food
3、 in commercialand institutional food service establishments.Included aretabletop units,drop-in units and floor standing equipment withintegral induction hobs.1.2 The values stated in inch-pound units are to be regardedas the standard.The SI values given in parentheses areprovided for information onl
4、y.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-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2.Referenced Doc
5、uments2.1 ASTM Standards:2D3951 Practice for Commercial PackagingF1166 Practice for Human Engineering Design for MarineSystems,Equipment,and FacilitiesF760 Specification for Food Service Equipment ManualsF1521 Test Methods for Performance of Range Tops2.2 ANSI Standards:3NSF/ANSI 4 Commercial Cookin
6、g,Rethermalization,andPowered Hot Food Holding and Transport Equipment4ANSI/NFPA 70 National Electric Code5ANSI/UL 197 Standard for Commercial Electric CookingAppliances6ANSI B1.1 Unified Inch Screw Threads(UN and UNRThread Form)ANSI Z1.4 Sampling Procedures and Tables for Inspectionand Attributes7A
7、NSI Z83.11 Gas Food Service EquipmentANSI Z97.1 Safety Glazing Materials Used in Buildings-Safety Performance Specifications and Methods of Test2.3 Other Standards:IEC61000-4-2 Electromagnetic Compatibility(EMC)Part4-2:Testing and Measurement TechniquesElectrostaticDischarge Immunity Test8FCC Part 1
8、8.305 and 18.307 Field Strength Limit and EMCConduction Limit93.Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 countertop unitan induction unit intended to beoperated on a counter or table.3.1.2 drop-in unitan induction unit intended to be in-stalled in a counter top or applicat
9、ion specific cut-out.3.1.3 floor standing unitan induction unit intended to beoperated standing on the floor.3.1.4 hoban individual heating or cooking zone,typicallyassociated with an individual induction coil.3.1.5 hybrid unitan induction cooktop combined withanother heating method.3.1.6 induction
10、cooktopa commercial or institutional foodcooking or warming device using magnetic induction as the1This 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 appro
11、ved Sept.1,2010.Published October 2010.Last previousedition published in 2010 as F2834 10.DOI:10.1520/F2834-10A.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 stand
12、ards Document Summary page onthe ASTM website.3Available from American National Standards Institute(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 B
13、atterymarchPark,Quincy,MA 02269-9101.6Available from Global Engineering Documents,15 Inverness Wayeast,Englewood,Co 80112-5704.7Available from Standardization Documents Order Desk,Bldg.4 Section D,700Robbins Ave.,Philadelphia,PA 19111-5094,Attn:NPODS OR Acquisition Stream-lining and Standardization
14、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.8Available from International Electrotechnical Commission(IEC),3 rue deVaremb,Case postale 131,CH-1211,Geneva 20,Switzerland,h
15、ttp:/www.iec.ch.9Available from Federal Communications Commission,http:/www.fcc.gov/css.html.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 heating energy source.in the context of this specification,thisincludes countertop,counter drop-i
16、n,and floor standing units.3.1.7 wok unitan induction cooking unit with a roundbowl heating surface for heating woks.4.Classification4.1 Type:4.1.1 Type ITable or Counter top units4.1.2 Type IIDrop-in units4.1.3 Type IIITable or counter top wok unit4.1.4 Type IVDrop-in wok unit4.1.5 Type VFloor standing units4.2 Group:4.2.1 Group AInduction only4.2.2 Group BHybrid4.3 Style:4.3.1 Single hob4.3.2 Multihob4.4 Class:4.4.1 Class 1120 volts,60 hertz,1 phase4.4.2 Class 2208 volts,60 hertz,1 phase4.4.3
