Abstract
This specification covers design and construction, physical properties, and performance requirements for cooktops which utilize induction as a means for cooking and warming food in commercial and institutional food service establishments. Included are tabletop units, drop-in units and floor standing equipment with integral induction hobs. Testing methods include temperature control accuracy test, dry pan test, minimum load detection test, operating power test, and induction cooktop efficiency test.
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 cooktops which utilize induction as a means for cooking and warming food in commercial and institutional food service establishments. Included are tabletop units, drop-in units and floor standing equipment with integral induction hobs.
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 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
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F1521 Test Methods for Performance of Range Tops
ANSI Standards
ANSIZ97.1 Safety Glazing Materials Used in Buildings - Safety Performance Specifications and Methods of Test
Other Standards
FCCPart18.305and18.3 Field Strength Limit and EMC Conduction Limit Available from Federal Communications Commission, http://www.fcc.gov/css.html.
Keywords
burner; cooking device; drop-in cooktop; food service equipment; hob; induction; induction cooktop; warming device; Cooking/food service equipment; Cooking/food service equipment--specifications; Food service equipment; Induction heating; Commercial food service equipment; Stoves;
ICS Code
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
DOI: 10.1520/F2834-10A
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