ASTM F1360

This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food. The microwave ovens are classified by types, sizes, groups, styles, and classes. In terms of types, there are two kinds: Type I is commercial microwave oven and Type II is combination of commercial microwave and convection/radiant heat oven. They can be classified into Size 600, Size 1200, and Size 1800 according to microwave output power. In terms of cavity volume, these ovens can be divided into Group 1, Group 2, Group 3, and Group 4. As for the size of cooking cavity, these microwave ovens may be grouped into Class 1, Class 2, Class 3, and Class 4. They may have two styles: Style 1 which has a dial type timer and Style 2 which has a digital timer and touchpad controls(computer controlled). The material, design, construction, and physical requirements of microwave ovens shall be discussed. The performance requirements of these ovens shall be discussed after evaluating the following: cooking cavity light, interchangeability, microwave rated power output, and operation. The following tests shall be performed: cavity weight load test, microwave rated power output test, commercial microwave oven reliability test, production unit test, operational test, and microwave energy distribution test.

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 commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food.

1.2 LimitationsThis specification does not include all types, sizes, groups, styles, and classes of the commodities indicated by the titles of the specification, or that are commercially available, but is intended to cover the types, sizes, groups, styles, and classes that are suitable for general requirements.

1.3 Oven Selection And Application Prior to the use of the classifications given in , the user agency should ensure they are not restricted by some aspect of the microwave oven design such as a weight or external dimension limitation that would prevent the unrestricted use of the classifications given in .

1.4 Microwave Oven AvailabilityAlthough lists a wide range of sizes, classes, groups, and styles for commercial types of ovens, not all combinations are available.

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

The following precautionary caveat pertains to the test method portion only, Section , of this specification: 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
B108 Specification for Aluminum-Alloy Permanent Mold Castings
B209 Specification for Aluminum and Aluminum-Alloy Sheet and Plate
D3951 Practice for Commercial Packaging
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F760 Specification for Food Service Equipment Manuals
MIL-E-1399/300 Interface Standard for Shipboard Systems, Section 300A, Electric Power, Alternating Current
MIL-STD-167-1 Mechanical Vibrations of Shipboard Equipment
MIL-STD-461 Requirements For the Control of Electromagnetic Interference Characteristics of Subsystems and Equipment
ANSI/UL 923 for Microwave Cooking Appliances
B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
C62.41 Guide for Surge Voltages in Low Voltage AC-Power Circuits
FED-STD-123 Marking for Shipment (Civil Agencies)
NSF/ANSI 4 Commercial Cooking, Rethermalization, and Powered Hot Food Holding and Transport Equipment
Standard No. 705 Methods for Measuring the Performance of Microwave Ovens for Household and Similar Purposes
Title 21, Food and Drugs, Subchapter J-Radiological Health
Title 29, Labor, Chapter 17, Occupational Safety and Health Administration, Department of Labor
WD-6 Wiring Devices-Dimensional Requirements
Z1.4 Sampling Procedures and Tables for Inspection by Attributes

Index Terms

food service equipment; microwave; ovens; ICS Number Code 97.040.20

Citing ASTM Standards

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