ASTM F2092 - 14

    Standard Specification for Convection Oven Gas or Electric

    Active Standard ASTM F2092 | Developed by Subcommittee: F26.02

    Book of Standards Volume: 15.12


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    Abstract

    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. The units may have water and drain connections for adding moisture but do not have a dedicated steam only mode.

    1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.

    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.

    ASTM Standards

    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

    A276 Specification for Stainless Steel Bars and Shapes

    A366/A366M Specification for Commercial Steel (CS) Sheet, Carbon, (0.15 Maximum Percent) Cold-Rolled

    D3951 Practice for Commercial Packaging

    F760 Specification for Food Service Equipment Manuals

    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


    ICS Code

    ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)

    UNSPSC Code

    UNSPSC Code 48101500(Cooking and warming equipment)


    Referencing This Standard

    DOI: 10.1520/F2092-14

    ASTM International is a member of CrossRef.

    Citation Format

    ASTM F2092-14, Standard Specification for Convection Oven Gas or Electric, ASTM International, West Conshohocken, PA, 2014, www.astm.org

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