Active Standard ASTM F1217 | Developed by Subcommittee: F26.02
Book of Standards Volume: 15.12
Historical (view previous versions of standard)
This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for zero- pressure steam cookers, pressure steamers, and combination pressure/pressureless steamers and does not cover steam cooking equipment used by food processors who normally package the food that they cook. Steam cookers covered by this specification are classified by type, grade, class, size, style: Types IA, IB, II, and III; Grades A, B, and C; Classes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11; and Sizes a, b, and c. Materials used shall be free from defects, which would affect the performance or maintainability of individual components, or of the overall assembly. Steam cooker shall be delivered assembled and ready for connection to steam, water, or gas piping, and electrical supply, as applicable.
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.
1.1 This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for sub-zero-pressure steamers, pressure steamers, combination pressure/pressureless steamers, boilerless steamers, and connectionless steamers, and does not cover steam cooking equipment used by food processors who normally package the food that they cook.
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.
1.3 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 (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
A36/A36M Specification for Carbon Structural Steel
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
A478 Specification for Chromium-Nickel Stainless Steel Weaving and Knitting Wire
A568/A568M Specification for Steel, Sheet, Carbon, Structural, and High-Strength, Low-Alloy, Hot-Rolled and Cold-Rolled, General Requirements for
A635/A635M Specification for Steel, Sheet and Strip, Heavy-Thickness Coils, Hot-Rolled, Alloy, Carbon, Structural, High-Strength Low-Alloy, and High-Strength Low-Alloy with Improved Formability, General Requirements for
A1011/A1011M Specification for Steel, Sheet and Strip, Hot-Rolled, Carbon, Structural, High-Strength Low-Alloy, High-Strength Low-Alloy with Improved Formability, and Ultra-High Strength
B108 Specification for Aluminum-Alloy Permanent Mold Castings
B209 Specification for Aluminum and Aluminum-Alloy Sheet and Plate
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F1484 Test Methods for Performance of Steam Cookers
Underwriters Laboratories StandardUL/ANSI197 Commercial Electric Cooking Appliances
ANSI StandardsANSIZ223/NFPA70 National Electrical Code Available from National Fire Protection Association (NFPA), 1 Batterymarch Park, Quincy, MA 02269-9101.
NSF StandardsNSF/ANSIStandardNo.4 Commercial Cooking, Rethermalization, and Powered Hot Food Holding and Transportation Equipment
ASME DocumentsASMEBoilerandPressur Section VIII--Division 1
Military StandardsMIL-STD-1399/300 Interface Standard For Shipboard Systems Section 300A Electric Power, Alternating Current
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)