March 2000

March SN Contents

Tech News

Food Equipment Designers, Manufacturers, and Users Sought to Develop Standard for Slow Cook-and-Hold Ovens

Food industry professionals are invited to develop a specification for commercial slow cook-and-hold ovens with a task group of ASTM Subcommittee F26.02 on Cooking and Warming Equipment under Committee F26 on Food Service Equipment. The task group seeks:

  • Consultants who specify slow cook-and-hold ovens in kitchen design;

  • End-users who manage the kitchens of institutions, restaurants, and other food service establishments; and

  • Additional food industry stakeholders.

According to task group chair Dr. J.K. Raghavan, product development manager, Alto-Shaam, Inc., Menomonee Falls, Wis., the proposed standard will be a first for this product, useful as a purchase specification when classifying ovens for kitchen design. All sizes of commercial slow cook-and-hold ovens, from small countertop to large floor models, will be specified.

“These slow cook-and-hold ovens are also designed to hold cooked food products over an extended time frame i.e., almost 24 to 30 hours,” notes Raghavan. “Therefore the design of these ovens is very important so food products are held under stringent holding criteria. By establishing a standard for cook-and-hold ovens, ASTM is addressing a key area on how such cook-and-hold devices are to be made so end-users can confidently use such ovens, as stricter food safety standards are being imposed.”

For further technical information, contact Dr. J.K. Raghavan, Alto-Shaam, Inc., W164 N9221 Water St., Menomonee Falls, WI 53051 (262/253-6445; fax: 262/251-1565). Committee F26 meets April 11-12 in Toronto, Ontario, Canada. For meeting or membership information, contact F26 Staff Manager Tom O’Toole, ASTM (610/ 832-9739). //