ASTM F1047

This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling. Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities. Braising pans are classified by type, grade, and style. Type: type IA - table or countertop units with regular shaped clad plate and pan sides, type IB - table or countertop units with circularly shaped clad plate and pan sides, type II - floor mounted pans with an open stand, type III - floor mounted pans with a cabinet base, and type IV - wall mounted pans. Grade: grade A - manual tilting system, and grade B - power tilting system. Style: style i - electric heated, and style ii - gas heated. The design and construction of tilting frying and braising pans are presented in details.

This abstract is a brief summary of the referenced standard. It is informational only and not an official part of the standard; the full text of the standard itself must be referred to for its use and application. ASTM does not give any warranty express or implied or make any representation that the contents of this abstract are accurate, complete or up to date.

1. Scope

1.1 This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling.

1.2 Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities.

1.3 The values as stated in inch-pound units are to be regarded as the standard. The values in parentheses are provided for information only.

1.4 This specification may involve hazardous materials, operations, and equipment. This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

2. Referenced Documents

A167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip
A176 Specification for Stainless and Heat-Resisting Chromium Steel Plate, Sheet, and Strip
A240/A240M Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
A268/A268M Specification for Seamless and Welded Ferritic and Martensitic Stainless Steel Tubing for General Service
A269 Specification for Seamless and Welded Austenitic Stainless Steel Tubing for General Service
A276 Specification for Stainless Steel Bars and Shapes
A36/A36M Specification for Carbon Structural Steel
A366/A366M Specification for Steel, Sheet, Carbon, Cold-Rolled, Commercial Quality
A569/A569M Specification for Steel, Carbon (0.15 Maximum Percent), Hot-Rolled Sheet and Strip Commercial Quality
D3951 Practice for Commercial Packaging
F1786 Test Method for Performance of Braising Pans
F760 Specification for Food Service Equipment Manuals
ANSI A21.45 Flexible Connectors of Other than All-Metal Construction for Gas Appliances
ANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes
ANSI Z21.41 Quick-Disconnect Devices for Use with Gas Fired Appliances
ANSI Z223/NFPA 70 National Electrical Code
ANSI Z83.11 Gas Food Service Equipment
ANSI/NFPA 54 National Fuel Gas Code
NSF/ANSI Standard No. 4 Commercial Cooking and Hot Food Storage Equipment
UL/ANSI Standard No. 197 Commercial Electric Cooking Appliances

Index Terms

baine marie; boiling; braising; braising pan; frying; fry pan; reheating; sauting; simmering; skillet; steaming; thawing; tilting; tilting fry pan; tilting skillet

Citing ASTM Standards

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