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This specification covers the material, design, and performance requirements pertinent to the manufacture of commercial forced-air gas-fired (Style 1) and electric (Style 2) combination ovens capable of baking, roasting, rethermalizing, and atmospheric pressure steaming, including low-temperature and bio-steaming. The combination ovens, which may be furnished half-size (Class A) or full-size (Class B), are commonly available in the following types: Type 1—table or countertop units; Type 2—stand mounted units; and Type 3—floor units / roll-in units.
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 commercial combination, atmospheric pressure steaming, which includes low or high temperature steaming, baking, roasting, and rethermalizing forced-air electric and gas-fired ovens.
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 The following safety hazards caveat pertains only to the test methods portion, Section 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. , of this specification:
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
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
A276 Specification for Stainless Steel Bars and Shapes
A366/A366M Specification for Commercial Steel (CS) Sheet, Carbon, (0.15 Maximum Percent) Cold-Rolled
A569/A569M Specification for Steel, Carbon (0.15 Maximum, Percent), Hot-Rolled Sheet and Strip Commercial
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F1217 Specification for Cooker, Steam
F2861 Test Method for Enhanced Performance of Combination Oven in Various Modes
ANSI StandardsANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form) ANSI/UL No. 197 ANSI Z83.11 Gas Food Service Equipment NSF/ANSI 2 NSF/ANSI 4 Commercial Cooking, Rethermalization and Hot Food Holding and Transport Equipment
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
UNSPSC Code 48101517(Commercial use ovens)
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ASTM F1495-20, Standard Specification for Combination Oven Electric or Gas Fired, ASTM International, West Conshohocken, PA, 2020, www.astm.orgBack to Top