1、Designation:F279619An 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 last revision.A n
2、umber 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 food in the comm
3、ercial 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 does not purport
4、 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,health,and environmental practices and deter-mine the applicability of regulatory limitations prior to use.1.4 This international standard was de
5、veloped in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDevelopment of International Standards,Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade(TBT)Committee.2.Referenced Docum
6、ents2.1 ASTM Standards:2A167 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Strip(With-drawn 2014)3A176 Specification for Stainless and Heat-Resisting Chro-mium Steel Plate,Sheet,and Strip(Withdrawn 2015)3D3951 Practice for Commercial PackagingF760 Specification
7、for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems,Equipment,and Facilities2.2 ANSI Standards:ANSI B1.1 Unified Inch Screw Threads(UN and UNRThread Form)4ANSI/UL 197 Standard for Commercial Electric CookingAppliances5ANSI Z1.4 Sampling Procedures and Tabl
8、es for Inspectionand Attributes4ANSI Z83.11/CSA-1.8 Gas Food Service Equipment4ANSI/NFPA 54 National Fuel Gas Code4ANSI/NFPA 70 National Electric Code6NSF/ANSI 4 Commercial Cooking,Rethermalization,andPowered Hot Food Holding and Transport Equipment72.3 Military Standards:8MIL-STD-167/1Mechanical Vi
9、brations of ShipboardEquipment,Type IEnvironmental 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
10、Power,Alternating Current3.Terminology3.1 Definitions:3.2 hold function,noperating mode for the hot foodholding table and also 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 gu
11、idelines(NSF/ANSI 4).3.3 holding cavity,nportion or area of the table in whichfood products are held at an elevated temperature.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 E
12、quipment.Current edition approved March 1,2019.Published April 2019.Originallyapproved in 2009.Last previous edition approved in 2014 as F2796 09(2014).DOI:10.1520/F2796-19.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annua
13、l Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.3The last approved version 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:/w
14、ww.ansi.org.5Available from Global Engineering Documents,15 Inverness Way,EastEnglewood,CO 80112-5704,http:/.6Available from National Fire Protection Association(NFPA),1 BatterymarchPark,Quincy,MA 02169-7471,http:/www.nfpa.org.7Available from NSF International,P.O.Box 130140,789 N.Dixboro Rd.,AnnArb
15、or,MI 48113-0140,http:/www.nsf.org.8Available from Standardization Documents Order Desk,Bldg.4 Section D,700Robbins Ave.,Philadelphia,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 Ind
16、ex of Specifications and Standards.The ASSIST can be located at http:/dsp.dla.mil.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards,Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade(TBT)Commit
