ASTM F2092

This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. Convection ovens covered by this specification are classified by type, grade, class, size, style and capacity: Type I, Type II, and Type III; Grade A and Grade B; Class 1, Class 2, Class 3, Class 4, Class 5, Class 6, Class 7, Class 8, Class 9, Class 10, and Class 11; Size a and Size b; and Style i and Style ii. Performance testing and thermostat test shall be performed to conform with the specified requirements.

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 forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments.

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

This standard 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
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
D3951 Practice for Commercial Packaging
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F1495 Specification for Combination Oven Electric or Gas Fired
F1496 Test Method for Performance of Convection Ovens
F760 Specification for Food Service Equipment Manuals
ANSI B1.1 Unified in. Screw Threads (UN and UNR Thread Form)
ANSI Z1.4 Sampling Procedures and Tables for Inspection and Attributes
ANSI Z21.41 Quick-Disconnect Devices for Use With
ANSI Z21.45 Flexible Connectors of Other Than All-Metal Construction for Gas Appliances
ANSI Z223/NFPA 70 National Electrical Code
ANSI Z83.11 Gas Food Service Equipment
ANSI/NFPA 54 National Fuel Gas Code
ANSI/NSF 4 Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment
ANSI/UL 197 Commercial Electrical Cooking Appliances
MIL-STD-1399/300 Interface Standard For Shipboard Systems Section 300A Electric Power, Alternating Current
MIL-STD-167/1 Mechanical Vibration of Shipboard Equipment (Type 1-Environmental and Type 2-Internally Excited)
MIL-STD-461 Requirements For the Control Of Electromagnetic Interference Characteristics of Subsystems and Equipment

Index Terms

baking oven; convection oven; cooking device; extended cavity oven; food service equipment; rethermalizing oven; roasting oven; roll-in oven; ICS Number Code 97.040.20

Citing ASTM Standards

[Back to Top]