| ||Format||Pages||Price|| |
|6||$43.00||  ADD TO CART|
|Hardcopy (shipping and handling)||6||$43.00||  ADD TO CART|
|Standard + Redline PDF Bundle||12||$51.60||  ADD TO CART|
This specification covers jacketed kettles using steam as a source of heat for cooking food in commercial and institutional food service establishments. However, it does not cover equipment used by food processors. Covered by this specification are jacketed kettles of various sizes (capacities), grades (Grades 1-3 based on maximum working pressure), styles (Styles 1-5 according to mounting configuration), and classes (Classes A-D based on steam source, whether direct steam or gas-fired or electric steam generator). Kettle and steam jacket shall be manufactured from Type 304, 304L, 316, or 316L corrosion resistant steel. All exterior surfaces of Styles 3-5 kettle stands and bases shall be made of Type 302, 304, 316, or 430 corrosion resistant steel, while those of the kettle mount or support base shall be chrome plated or made of Type 304, 316, or 430 corrosion resistant steel such as for exterior surfaces of console and base of Class B and C kettles. As specified, the kettles shall be provided with the following components: insulation casing, covers and/or operating handles, safety relief valve, swing spout water supply, basket insert, tilt mechanism (hand or crank tilt), kettle mount or support base, control box, safety cut-off, and thermostat. The kettle shall be tested for capacity, heating time, and energy utilization, and shall conform to the requirements specified.
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 jacketed kettles that use steam as a heat source for cooking food in commercial and institutional food service establishments. This specification does not cover equipment used by food processors who normally package the food that they cook.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
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
A285/A285M Specification for Pressure Vessel Plates, Carbon Steel, Low- and Intermediate-Tensile Strength
A516/A516M Specification for Pressure Vessel Plates, Carbon Steel, for Moderate- and Lower-Temperature Service
A580/A580M Specification for Stainless Steel Wire
B456 Specification for Electrodeposited Coatings of Copper Plus Nickel Plus Chromium and Nickel Plus Chromium
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F1785 Test Method for Performance of Steam Kettles
ASME StandardsASMEBoilerandPressur Section VIII--Division 1 Pressure Vessels
Military StandardsMIL-STD-1399/300 Interface Standard for Shipboard Systems, Section 300A Electric Power, Alternating Current
ANSI StandardsANSIZ1.4 Sampling Procedures and Tables for Inspection by Attributes
ICS Number Code 91.140.65 (Water heating equipment)
ASTM F1603-12, Standard Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam, Gas and Electric Heated, ASTM International, West Conshohocken, PA, 2012, www.astm.orgBack to Top