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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:
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Consultants who specify slow cook-and-hold ovens in kitchen design;
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End-users who manage the kitchens of institutions, restaurants,
and other food service establishments; and
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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). //
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