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Astm F 1495 - 99
Astm F 1495 - 99
Designation: F 1495 – 99
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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F 1495
pan is nominally 18 by 13 by 1 in. (305 by 508 by 25 mm), and 5.1.3 Type and class of combination oven.
a steam pan is nominally 12 by 20 by 2.5 in. (305 by 508 by 5.1.4 Style; if Style 1, specify gas type (see 5.2.2).
64 mm). 5.1.5 Electrical class.
5.2 The following options should be reviewed and, if
4. Classification desired, they should be included in the order.
4.1 Combination ovens covered by this specification are 5.2.1 When Federal/Military procurement(s) is involved,
classified by capacity, type, style, and electrical class. refer to the supplement pages.
5.2.2 Type of gas, if applicable: natural, propane, or other
Capacity (specify BTU/ft3).
4.1.1 The capacity of the combination oven is determined 5.2.3 When other than manufacturer’s standard, commer-
by the number of bake or sheet pans, or steam table pans, or cial, domestic packaging is required, specify packaging re-
both, the oven is designed for cooking or rethermalizing. For quirements.
capacity classification, the minimum vertical spacing between 5.2.4 When special or supplementary requirements, such as
pan supports shall be as follows: bake or sheet pans, 1 in. (25 inspections, options, accessories, modifications, changes for
mm); and steam pans, 2.5 in. (64 mm). correctional facilities use, additional nameplate data, etc., are
required.
Type 5.2.5 When specified, certify that samples representing each
4.1.2 Type 1—Table or countertop units. lot have been either tested or inspected as directed and
4.1.2.1 Class A—Half-size. required. When specified, furnish a copy of the certification, or
(1) Minimum of five half-size bake or sheet pans. test results, to the purchaser.
(2) Minimum of three steam pans. 5.2.6 When specified, with a quick-disconnect gas supply.
4.1.2.2 Class B—Full-Size. 5.2.7 When specified, provide separate water inlets for
(1) Minimum of seven full-size bake or sheet pans. steam generator and for condensate cooling.
(2) Minimum of nine steam pans. 5.2.8 When specified, provide accessories, such as wire
4.1.3 Type 2—Stand mounted units. shelves, casters, oven stand, two-speed fan, wash-down hose
4.1.3.1 Class A—Half-size. assembly.
(1) Minimum of five half-size bake or sheet pans.
(2) Minimum of three steam pans. 6. Physical Requirements
4.1.3.2 Class B—Full-size. 6.1 Design and Manufacture—The combination oven shall
(1) Minimum of seven full-size bake or sheet pans. consist of a water tight oven cavity, sealing type of door(s),
(2) Minimum of nine steam pans. blower, air-heater(s)/heat exchanger, steam generator, conden-
4.1.4 Type 3—Floor units / roll-in units. sate discharge, over pressure and under pressure venting, as
4.1.4.1 Class A—Half-size. required.
(1) Minimum of 14 half-size bake or sheet pans. 6.1.1 Doors—The door(s) shall be insulated, with replace-
(2) Minimum of eight steam pans. able gaskets, and provision to limit condensate dripping on the
4.1.4.2 Class B—Full-size. floor or table top surface when opening.
(1) Minimum of 16 full-size bake or sheet pans. 6.1.2 Steam Generator—When provided, a steam generat-
(2) Minimum of 17 steam pans. ing system may or may not include a boiler. Further, the steam
4.1.5 This specification does not purport to address all of the source may or may not be an integral part of the combination
types, which may be available, but it is an overview of the most oven. Operate the combination oven steamer at atmospheric
common types and classes used in the industry. pressure (15 psi (103 MPa) maximum absolute). Provide for
boiler based steam generating system a suitable means to detect
Style operation and low water levels. An over temperature protection
4.1.6 Style 1—Gas-fired combination oven. of the boiler is necessary in the event of a critical low water
4.1.7 Style 2—Electric combination oven. condition. Provide a means to clean (delime or decalcify) the
steam generating boiler and remove scale mineral deposits.
Electrical Class 6.1.3 Fan—A fan or blower shall be provided to ensure
4.1.8 Class 1—208 V, 60 Hz, 1 phase. forced air circulation within the oven cavity. The impeller shall
4.1.9 Class 2—208 V, 60 Hz, 3 phase. be corrosion-resistant.
4.1.10 Class 3—240 V, 60 Hz, 1 phase. 6.1.4 Controls:
4.1.11 Class 4—240 V, 60 Hz, 3 phase. 6.1.4.1 Provide the following control functions for the
4.1.12 Class 5—480 V, 60 Hz, 3 phase. operation of the combination oven:
4.1.13 Class 6—120 V, 60 Hz, 1 phase. (1) Mode selection, such as hot air (convection), steam, or
combination.
5. Ordering Information (2) Oven temperature; and,
5.1 Orders for combination ovens in accordance with this (3) Cook time.
specification shall include the following information: 6.1.4.2 Each oven shall be equipped with a door control
5.1.1 ASTM specification number and date of issue. switch that will de-energize the blower/fan circuit when the
5.1.2 Quantity of ovens to be furnished. door is opened in any operating mode except cool-down.
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F 1495
6.1.5 Air Baffle—Each oven shall have a removable air 7.3 Threaded Parts—All threaded parts shall conform to
baffle. ANSI B1.1.
6.1.6 Grease Filter—Each oven may include a grease filter.
If a grease filter is supplied, the filter shall be a removable type. 8. Performance Requirements
6.1.7 Over Pressure Relief—Over pressure relief shall be 8.1 Performance Testing—When specified, test the combi-
provided for the oven that is no greater than 0.6 psig (41 MPa) nation oven according to the Test Method E 1639.
6.2 Standards and Compliance—The oven(s) shall conform 9. Sampling and Quality Assurance
to the requirements of ANSI/UL 197, ANSI Z83.11, and
ANSI/NSF 4, as applicable. Acceptable evidence of meeting 9.1 When specified in the contract or purchase order,
these requirements shall be a current listing mark, label, or perform sampling, testing and quality assurance of finished
symbol of a recognized independent testing laboratory and a combination ovens in accordance to the requirements specified
current listing in the testing laboratory’s appropriate publica- by ANSI/UL No. 197 and ANSI Z83.11, as applicable.
tion. 10. Product Marking
6.2.1 Provide certification of compliance with the standards
10.1 Each combination oven shall be provided with an
cited in this specification, if required, in the purchase docu-
identification plate(s) in compliance with ANSI/Z83.11 or
ment.
ANSI/UL 197.
7. Materials 11. Instruction Material and Manuals
7.1 General—Combination ovens shall conform to the ap- 11.1 Each combination oven shall be furnished with an
plicable documents listed in Section 2. Materials used shall be instruction manual and material, as may be required. Manuals
free of defects, which would affect the performance or main- shall comply with Specification F 760.
tainability of individual components or of the overall assembly.
Materials not specified herein shall be of the same quality used 12. Packaging and Package Marking
for the intended purpose in commercial practice. Unless The combination oven shall be packaged and packed in
otherwise specified herein, all equipment, material, and com- accordance with the manufacturer’s standard commercial do-
ponents incorporated in the work covered by this specification mestic packaging. The package shall be marked showing the
are to be new or fabricated using materials produced from name of the product, model number, serial number and
recovered materials to the maximum extent possible without manufacturer’s name. When specified, packaging shall be in
jeopardizing the intended use. None of the above shall be accordance with the requirements of specification Practice
interpreted to mean that the use of used products are allowed D 3951.
under this specification unless otherwise specified.
7.2 Hardware and Fittings—Unless otherwise specified, all 13. Keywords
hardware and fittings shall be corrosion-resistant or suitably 13.1 baking oven; combination oven; convection oven; food
processed to resist corrosion in accordance with the manufac- service equipment; oven; roasting; steamer; atmospheric
turer’s standard practice. steamer
SUPPLEMENTARY REQUIREMENTS
S1. Where provisions of this supplement conflict with the S5. Part Identifying Number—The following part identify-
main body, this supplement shall prevail. ing numbering procedure is for government purposes and does
S2. Manual—A manual complying with Specification F 760 not constitute a requirement for the contractor. These classes
and this Supplement shall be provided. are the same as those in Section 4. The PINs to be used for
items acquired to this Specification are as follows:
S3. First Article Inspection—When required, the first article
ASTM F XXXX - - - - - 2 B 1 6
inspection shall be performed on one unit. The first article may | | | | |
be either a first production or a standard production item from | | | | |
the supplier’s current inventory, provided the item meets the Spec. No. – – – Type__________| | | |
Class_____________| | |
requirements of the specification and is representative of the Style_________________| |
design, construction, and manufacturing technique applicable Electrical__________________ |
to the remaining items to be furnished under the contract. Type 1 Table or countertop units
S4. Data Nameplate—When required by purchaser, a name- Type 2 Stand mounted units
Type 3 Floor units/roll-in units
plate shall contain the following:
S4.1 National stock number (NSN), and Class A Half-size
S4.2 Government approved manual number. Class B Full-size
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F 1495
Style 1 Gas-fired combination oven steamer the unit to the test machine in the same manner that it will be
Style 2 Electric combination oven steamer secured on board ship. Operate the unit without malfunction.
Electrical Class 1 208 V, 60 Hz, 1-phase
S7.5 Access—Unless otherwise specified, units for naval
Electrical Class 2 208 V, 60 Hz, 3-phase surface vessels shall pass through a 26-in. (66-cm) wide and
Electrical Class 3 240 V, 60 Hz, 1-phase 66-in. (168-cm) height shipboard hatch without major disas-
Electrical Class 4 240 V, 60 Hz, 3-phase
Electrical Class 5 480 V, 60 Hz, 3-phase sembly. Equipment for submarines shall pass through a 25-in.
Electrical Class 6 120 V, 60 Hz, 1-phase (64-cm) diameter circular hatch without major disassembly.
Electrical Class 7 220 V, 60 Hz, 3-phase S7.6 Service Access—Design the unit for access of all
Electrical Class 8 220 V, 50 Hz, 1-phase
Electrical Class 9 220 V, 50 Hz, 3-phase serviceable components from the front of the unit, or design the
Electrical Class 10 380 V, 50 Hz, 3-phase unit to slide out the entire oven to access the components.
Electrical Class 11 440 V, 60 Hz, 3-phase (shipboard use) S7.7 Power—Unless otherwise specified, supply equipment
S6. Preservation, Packaging, and Package Marking— in 440 V, 60 Hz, 3-phase, 3-wire ungrounded system in
When other than normal commercial practice or conformance accordance with MIL-STD-1399/300.
to Practice D 3951 is desired, state the preservation, packaging, S7.8 High Voltage Label—On equipment rated 440 VAC or
and package marking requirements in the purchase order or higher, affix a “Danger High Voltage” label to the equipment
contract. outer case assembly, on or adjacent to each service access
cover adjacent to one of the fasteners, which secure the cover.
S7. Naval Shipboard Requirements:
Place the warning label near the high voltage components
S7.1 Electromagnetic Compatibility—When specified, elec- inside the equipment. Include on the label the following
tric combination ovens shall be designed and equipped for information, at the minimum:
electromagnetic compatibility in accordance with MIL-STD- S7.8.1 A warning of high voltage.
461 for Class A4 surface ships and Class A5 for submarines. S7.8.2 The power supply must be disconnected before
The contractor shall furnish written certification that the servicing.
equipment meets the emission and susceptibly requirements S7.8.3 Access covers must be in place during use.
when tested in accordance with test methods of MIL-STD-461.
S7.8.4 Service should be done by authorized personnel.
S7.2 Inclined Operation—When specified, the units shall S7.9 Human Factors Criteria—Use in the design human
operate satisfactorily, along with no spillage of product, when factors engineering criteria principles, and practices, as defined
the combination oven is inclined for 30 s at an angle of 15° in Practice F 1166.
each side of the vertical in each of two vertical planes at right S7.10 Instructions—Provide instructions for start-up, opera-
angles to each other. This test shall be run for 30 complete tion, and shut-down at a clearly visible location in front of the
cycles in each of the two vertical planes. For submarines, the combination oven.
angle of inclination shall be 30°. S7.11 Manufacturer’s Certification—If the manufacturer
S7.3 Mounting—The combination ovens shall be provided has successfully furnished the same equipment on a previous
with four removable legs suitable for bolting or welding to the contact within the past three years, further inspection will not
deck. Legs shall be 6 6 1⁄2 in. (152 6 13 mm) long, fabricated be required. The manufacturer shall certify in writing that the
from 14-gage minimum stainless steel, and 300 series ad- equipment to be furnished is the same as that previously
equately reinforced. furnished and approved and that no major design changes have
S7.4 Environmental Suitability—Combination ovens shall been made to the equipment.
be capable of withstanding ship’s vibration and motion. When S7.12 Accessories—Items, such as two-speed motor, oven
specified, under normal operating conditions, test the unit in stand, solid doors, wash-down hose assembly, etc., should be
accordance with MIL-STD-167/1, Type I equipment. Secure supplied as specified.
APPENDIXES
(Nonmandatory Information)
X1.1 Typically features are added to basic models at an into the procurement contract as desired.
additional cost. Any options that are required can be written
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F 1495
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