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This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets which are classified by capacity, type (Type I and Type II), style (Style 1, Style 2, and Style 3, each of Class A and Class B), and electrical class (Class 1, Class 2, Class 3, Class 4, Class 5, and Class 6). The cook/hold ovens and hot food holding cabinets shall consist of an oven cavity, sealing type of door(s), heating elements/heating coil, oven racks for physically supporting the steam/sheet pans, and provision to limit condensate/grease drippings on the floor or tabletop surface. The ovens may include a door sensing mechanism, vents, product probe, grease collection pan, and product monitoring system. The physical requirements for doors, heating system, control functions, and accessories are specified. Hardware and fittings as well as threaded parts shall conform to the specified material requirements. The cook/hold ovens and hot food holding cabinets shall pass the performance 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.
1.1 This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets.
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
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.
Military PublicationsMIL-STD-1399/300 Interface Standards for Shipboard Systems Section 300A, Electric Power, Alternating Current MIL-STD-167/1 Mechanical Vibrations of Shipboard Equipment, Type IEnvironmental and Type IIInternally Excited MIL-STD-461 Military Standard for Electromagnetic Emission and Susceptibility Requirements for the Control of Electromagnetic Interference
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F2140 Test Method for Performance of Hot Food Holding Cabinets
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 F2202-02(2020), Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets, ASTM International, West Conshohocken, PA, 2020, www.astm.orgBack to Top