ASTM F2521-05

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An American National Standard
Designation: F2521 – 05
Standard Specification for
Heavy-Duty Ranges, Gas and Electric
This standard is issued under the fixed designation F2521; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2.3 NSF Standard:
NSF/ANSI 4 Commercial Cooking, Rethermalization and
1.1 This specification covers heavy-duty ranges that use gas
Powered Hot Food Holding and Transport Equipment
or electrical heat sources, or both, for cooking food in the
2.4 NFPA Standard:
commercial and institutional food service establishments.
NFPA 70/ANSI Z223 National Electrical Code
1.2 The values stated in inch units are to be regarded as the
NFPA 54/ANSI Z223 National Fuel Gas Code
standard. The SI values given in parentheses are provided for
2.5 UL Standard:
information only.
UL/ANSI 197 Commercial Electrical Cooking Appliances
1.3 This standard may involve hazardous materials, opera-
2.6 Military Standards:
tions, and equipment. This standard does not purport to
MIL-STD-167/1 MechanicalVibration of Shipboard Equip-
address all of the safety concerns, if any, associated with its
ment (Type 1—Environmental and Type 2—Internally
use. It is the responsibility of the user of this standard to
Excited)
establish appropriate safety and health practices and deter-
MIL-STD-461 Requirements for the Control of Electro-
mine the applicability of regulatory limitations prior to use.
magnetic Characteristics of Subsystems and Equipment
2. Referenced Documents
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
tems Section 300A Electric Power, Alternating Current
2.1 ASTM Standards:
D3951 Practice for Commercial Packaging
3. Terminology
F760 Specification for Food Service Equipment Manuals
3.1 Definitions of Terms Specific to This Standard:
F1166 Practice for Human Engineering Design for Marine
3.1.1 broiler, n—open cast iron or steel grate on which food
Systems, Equipment, and Facilities
is laid, allowing highly directional intense heat under the grate
F1275 Test Method for Performance of Griddles
to cook the food. Another type is an overfired heat source,
F1496 Test Method for Performance of Convection Ovens
using highly directional intense heat over the food.
F1521 Test Methods for Performance of Range Tops
3 3.1.2 convection oven, n—as used in this specification,a
2.2 ANSI Standards:
device that combines the function of circulating hot convection
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
air in an enclosed cavity by means of a fan or blower, which is
Thread Form)
operated by an electric motor, for the purpose of baking or
ANSI Z1.4 Sampling Procedures and Tables for Inspection
roasting food.
by Attributes
3.1.3 cook-top electric element, n—open coil electrical
ANSI Z21.41/CSA 6.9 Quick-Disconnect Devices for Use
elements supported to withstand the weight of filled cooking
With Gas Fuel Appliances
utensils in direct contact with the burners.
ANSI Z21.45 Flexible Connector of Other Than All-Metal
3.1.4 French top, n—sheathed electric burner with perma-
Construction for Gas Appliances
nent cover over entire heating element; round and sealed to the
ANSI Z83.11/CGA-1.8 Gas Food Service Equipment
range top to resist drips and splash.
This specification is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.02 on Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Cooking and Warming Equipment. Arbor, MI 48113-0140.
Current edition approved Sept. 1, 2005. Published September 2005. DOI: Available from National Fire Protection Association (NFPA), 1 Batterymarch
10.1520/F2521-05. Park, Quincy, MA 02269-9101.
2 6
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from Underwriters Laboratories (UL), Corporate Progress, 333
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Pfingsten Rd., Northbrook, IL 60062.
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the ASTM website. Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or from Acquisition
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F2521 – 05
1 2
3.1.5 griddle, n—device for cooking food by direct contact 4.4.1.1 ⁄3 top cover rated nominal 5 kW, ⁄3 other top
with a hot surface. options.
1 1
3.1.6 heavy-duty range, n—appliance used for pot or pan 4.4.1.2 ⁄2 top cover rated nominal 10 kW, ⁄2 other top
surface cooking, griddling, frying, broiling, steaming, baking, options.
roasting, and reheating food products with a standard oven or 4.4.1.3 Full top cover rated nominal 10 to 15 kW (Fig.
convectionoven.Itisofthemostdurableconstruction,varying A1.24).
in size, offers increased heat input than medium (restaurant) or 4.4.1.4 ⁄3 top cover rated nominal 10 kW (Fig. A1.25).
specialty ranges. Typical industry widths are 32 in. (812 mm), 4.4.2 Electric Hot Tops (also known as Boiling Tops, Uni-
34 in. (863 mm), and 36 in. (914 mm) for gas range tops and form Heat Tops)—Specify with or without thermostat.
1 2 1 2
for electric ranges. The top cooking surface can be ⁄3 , ⁄3,,or 4.4.2.1 ⁄3 top cover rated nominal 5 kW, ⁄3 other top
full top options of any style noted. For purposes of conve- options.
1 1
nience, nominal dimensions for each width will be used in this 4.4.2.2 ⁄2 top cover rated nominal 10 kW, ⁄2 other top
specification. options.
3.1.7 hot top, n—flat cast iron surface sometimes called a 4.4.2.3 Full top cover rated nominal 10 to 15 kW (Fig.
“boiling plate” or “uniform heat top” with heat transferred A1.21).
from gas burners or electric heating elements under the 4.4.2.4 ⁄3 top cover rated nominal 10 kW (Fig. A1.22).
cooking surface where pots are set to warm or keep hot food 4.4.3 Open Top Electric Element Burner:
contained in the utensil. 4.4.3.1 9 ⁄2-in. (241-mm) diameter closed element (French
3.1.8 open top gas burner, n—also called grate top; has a top) full cook top rated nominal kW each (Fig. A1.23).
cast iron or steel burner top that supports the pot above the gas 4.4.3.2 9 ⁄2-in. (241-mm) diameter open element cook top
burner. rated at nominal kW.
3.1.9 standard oven, n—as used in this specification,a 4.4.4 Additional Electric Range Cook Top Options for
space where food is baked or roasted without recirculating air. Electric Ranges—Any combination of top cook devices in ⁄3,
1 2
⁄2, ⁄3, or full top coverage.
4. Classification
4.4.4.1 Three hot tops with or without thermostat.
4.1 Type: 4.4.4.2 Two hot tops and two 9-in. diameter French style
4.1.1 Type I—Electric range top with electric oven.
electric burners.
4.1.2 Type I—Electric range top with gas-fired oven. 4.4.4.3 Two hot tops and two 9-in. diameter open top
4.1.3 Type I—Electric range top with storage base.
element burners.
4.1.4 Type II—Gas-fired range top with gas-fired oven. 4.4.4.4 Six 9-in. diameter French style electric element
4.1.5 Type II—Gas-fired range top with electric oven.
burners.
4.1.6 Type II—Gas-fired range top with storage base. 4.4.4.5 Six 9-in. diameter open top element burners.
1 1 2
4.4.4.6 ⁄3, ⁄2, ⁄3, or full top coverage with griddle.
Type I Style, Electric Ranges—Dimensions
4.4.4.7 ⁄3 griddle, 4-top cook elements or hot tops.
4.2 Widths: 4.4.4.8 ⁄2 griddle 2-top cook elements or hot tops
4.2.1 32 in. (812 mm)
NOTE 1—All open top burners, French top burners, hot tops and
4.2.2 34 in. (863 mm)
griddles may have temperature controls.
4.2.3 36 in. (914 mm)
4.4.4.9 With or without electric or gas oven (see 4.5 and
4.2.4 Heights—Typically 37 in. (939 mm) from floor to
4.11).
work surface.
4.5 Electric Ovens:
4.2.5 Depth—Typically 37 in. (939 mm) to 41 in. (1040
4.5.1 Electric Standard Oven—7.0 kW or greater.
mm).
4.5.2 Electric Convection Oven—7.0 kW or greater.
4.3 Electrical Class:
4.3.1 Class 1—208 V, 60 Hz, 1 phase.
Type II Style, Gas-Fired Ranges—Dimensions
4.3.2 Class 2—208 V, 60 Hz, 3 phase.
4.6 Widths:
4.3.3 Class 3—240 V, 60 Hz, 1 phase.
4.6.1 32 in. (812 mm)
4.3.4 Class 4—240 V, 60 Hz, 3 phase.
4.6.2 34 in. (863 mm)
4.3.5 Class 5—480 V, 60 Hz, 3 phase.
4.6.3 36 in. (914 mm) are typical
4.3.6 Class 6—120 V, 60 Hz, 1 phase.
4.6.4 Heights—Typically 37 in. (939 mm) from floor to
4.3.7 Class 7—230 V, 50 Hz, 1 phase.
work surface.
4.3.8 Class 8—400 V, 50 Hz, 3 phase.
4.6.5 Depth—Typically 37 in. (939 mm) to 41 in. (1040
4.3.9 Class 9—440 V, 60 Hz, 3 phase (shipboard use).
mm).
4.4 Cook Top Options
4.7 Power:
4.4.1 Electric Griddles:
4.7.1 Natural gas.
4.7.2 Propane.
Topscanbeeitherafulltopofonetypeofcooktopsuchasagriddleordivided
4.7.3 Manufactured gas.
in sections with one or two or three cook top styles. Depending on range width, a
4.7.4 Other gases (see 5.2.2).
full top and two sections for 32 and 34-in. (813 and 864-mm) widths and one, two,
or three sections on 36-in. (914-mm) range tops. 4.8 Gas-Fired Cook Top Options:
F2521 – 05
4.8.1 ⁄3 range top. (Fig. A1.13). 5.2.7 When specified, with a quick-disconnect gas supply,
4.8.2 ⁄2 range top (Fig. A1.11). an approved quick disconnect (socket and plug) conforming to
4.8.3 ⁄3 range top (Fig. A1.14). ANSI Z21.41, and a flexible metal connector conforming to
4.8.4 Full range top (Fig. A1.16). ANSI Z21.45 and consisting of a male pipe thread fitting on
one end and a union with female thread on the opposite end
NOTE 2—Griddlethicknessmayrangefrom ⁄8to1.0in.(9.5to25mm)
shall be provided with the convection oven.
and should be specified.
5.2.8 Other than the manufacturer’s standard, commercial
4.9 Hot Tops (also known as Boiling Tops, Uniform Heat
and domestic packaging is required. Specify packaging re-
Tops):
quirements.
1 2
4.9.1 ⁄3 range top and ⁄3 other cook surface.
5.2.9 When specified, a certification to ensure that samples
1 1
4.9.2 ⁄2 range top and ⁄2 other cook surface (Fig. A1.2).
representing each lot have been either tested or inspected as
2 1
4.9.3 ⁄3 range top and ⁄3 other cook surface.
directed and the requirements have been met. When specified,
4.9.4 Full range top (Fig. A1.1).
a copy of the certification or test results, or both, shall be
4.9.5 ⁄2 range top in horizontal top with open burners in
furnished to the purchaser.
front.
5.2.10 When specified, additional options such as wire
4.10 Open Top Burners:
shelves, casters, oven stand, wash-down hose assembly, and
1 2
4.10.1 ⁄3 range top and ⁄3 other cook surface (Fig. A1.13).
faucets shall be provided.
1 1
4.10.2 ⁄2 range top and ⁄2 other cook surface (Figs. A1.9-
5.2.11 Manufactured gas or overseas specified gas (may be
A1.12).
other than CE gasses) are to be considered to be a special
2 1
4.10.3 ⁄3 range top and ⁄3 other cook surface (Fig. A1.14).
requirement and, if available, may be additional cost and may
4.10.4 Full range top (Figs. A1.5-A1.8).
include a non-standard gas train.
4.10.5 ⁄2 range top in horizontal top with open burners in
5.2.12 Griddles shall be hot-rolled steel.
front (Fig. A1.11).
5.2.13 When specified, surface finish other than manufac-
4.11 Ovens:
turer finish shall be provided.
4.11.1 Gas-Fired Standard Oven—22 000 to 50 000 Btu/h.
5.2.14 Hot tops can be hot-rolled steel.
4.11.2 Gas-Fired Convection Oven—22 000 to 40 000
Btu/h. 6. Materials and Manufacture
4.12 Additional Gas Range Cook Top Options for Gas
6.1 General—Convection ovens shall conform to the appli-
Ranges:
cable documents listed in Section 2. Materials used shall be
4.12.1 Graduated hot top or radial fin burners; 1, 2, or 3
free from defects which would affect the performance or
concentric burner rings. Can be one center location on range
maintainability of individual components or of the overall
top or two locations, or two locations to front with hot tops a
assembly. Materials not specified in this specification shall be
back of range top (Figs. A1.1 and A1.2).
of the same quality used for the intended purpose in commer-
4.12.2 Graduated hot tops can be substituted for open top
cial practice. Unless otherwise specified in this specification,
burners (Fig. A1.4) and have hot top plates in back.
all equipment, material, and articles incorporated in the work
covered by this specification are to be new or fabricated, using
5. Ordering Information
materials produced from recovered materials to the maximum
5.1 An order for a heavy-duty range(s) under this specifi- extent possible without jeopardizing the intended use. None of
cation shall specify: the above shall be interpreted to mean that the use of used or
5.1.1 ASTM specification number and date of issue, rebuilt products is allowed under this specification unless
5.1.2 Quantity to be furnished, otherwise specified.
5.1.3 Class, 6.2 Hardware and Fittings—Unless otherwise specified
5.1.4 Style (references to figures is helpful), and
(see Section 4), all hardware and fittings shall be corrosion
5.1.5 Size. resistant or suitably processed to resist corrosion in accordance
5.2 Additionally, the following options should be reviewed
with the manufacturer’s standard practice.
for inclusion in the order: 6.3 Threaded Parts—All threaded parts shall conform to
5.2.1 When Federal/Military procurement(s) is involved, ANSI B1.1.
refer to the supplement pages. 6.4 Service Connections—Provisions for service shall be
5.2.2 Type of Gas, as applicable—Natural, propane, or provided in the back or bottom of the convection oven.Access
when “other,” specify BTU per ft and specific gravity. to shut off gas valves and the like shall be from the front of the
5.2.3 Electrical Power Connection, if applicable—Power range.
cord with plug or conduit connection and size (that is, hard 6.5 Electrical Characteristics—All electric elements shall
wired). be designed for operation on nominal voltage ratings, fre-
5.2.4 Fan Speed (convection ovens only)—Single speed or quency, and phases as specified by electrical Class (see 4.3).
two speed. Access to circuit breakers, fuses, and the like shall be from the
5.2.5 Type of Controls—Electromechanical, solid state, or front of the range.
programmable/computer controlled. 6.6 Oven Door—Provisions shall be made to limit dripping
5.2.6 Interior Finish (convection ovens only)—Porcelain when opened. Gasket, when provided, shall be replaceable
enamel or stainless s
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