ASTM F2796-09

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Designation:F2796 −09 AnAmerican National Standard
Standard Specification for
Hot Food Holding Tables
This standard is issued under the fixed designation F2796; 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 2.2 ANSI Standards:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
1.1 This specification covers commercial hot food holding
Thread Form)
tables which utilize gas or electrical fuel sources, or both, for
ANSI Z1.4 Sampling Procedures and Tables for Inspection
holding food in the commercial and institutional food service 4
and Attributes
establishments.
ANSI Z83.11 Gas Food Service Equipment
ANSI/NFPA 54 National Fuel Gas Code
1.2 The values stated in inch-pound units are to be regarded
ANSI/NFPA 70 National Electric Code
as standard. The values given in parentheses are mathematical
ANSI/UL 197 Standard for Commercial Electric Cooking
conversions to SI units that are provided for information only
Appliances
and are not considered standard.
NSF/ANSI 4 Commercial Cooking, Rethermalization, and
1.3 This standard does not purport to address all of the Powered Hot Food Holding and Transport Equipment
safety concerns, if any, associated with its use. It is the
2.3 Military Standards:
responsibility of the user of this standard to establish appro- MIL-STD-167/1 Mechanical Vibrations of Shipboard
Equipment, Type I—Environmental and Type II—
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use. Internally Excited
MIL-STD-461 Military Standard for Electromagnetic Emis-
sion and Susceptibility Requirements for the Control of
2. Referenced Documents
Electromagnetic Interference
2.1 ASTM Standards:
MIL-STD-1399/300 Interface Standards for Shipboard Sys-
A36/A36M Specification for Carbon Structural Steel
tems Section 300A, Electric Power, Alternating Current
A167 Specification for Stainless and Heat-Resisting
Chromium-Nickel Steel Plate, Sheet, and Strip 3. Terminology
A176 Specification for Stainless and Heat-Resisting Chro-
3.1 Definitions:
mium Steel Plate, Sheet, and Strip
3.2 hold function, n—operating mode for the hot food
A276 Specification for Stainless Steel Bars and Shapes
holding table and also the main function of the hot food
A366/A366M Specification for Commercial Steel (CS)
holding table.
Sheet, Carbon, (0.15 Maximum Percent) Cold-Rolled
3.2.1 Discussion—The hold function allows holding a pre-
(Withdrawn 2000)
cooked product above a safe holding temperature as defined by
D3951 Practice for Commercial Packaging
the NSF guidelines (NSF/ANSI 4).
F760 Specification for Food Service Equipment Manuals
3.3 holding cavity, n—portion or area of the table in which
F1166 Practice for Human Engineering Design for Marine
food products are held at an elevated temperature.
,
Systems, Equipment, and Facilities
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
4th Floor, New York, NY 10036, http://www.ansi.org.
1 5
This test method is under the jurisdiction of ASTM Committee F26 on Food Available from National Fire Protection Association (NFPA), 1 Batterymarch
Service Equipment and is the direct responsibility of Subcommittee F26.02 on Park, Quincy, MA 02169-7471, http://www.nfpa.org.
Cooking and Warming Equipment. Available from Global Engineering Documents, 15 Inverness Way, East
Current edition approved Oct. 1, 2009. Published October 2009. DOI: 10.1520/ Englewood, CO 80112-5704, http://www.global.ihs.com.
F2796-09. Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Arbor, MI 48113-0140, http://www.nsf.org.
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM AvailablefromStandardizationDocumentsOrderDesk,Bldg.4SectionD,700
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The last approved version of this historical standard is referenced on source of all documents listed in the DoD Index of Specifications and Standards.
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F2796−09
3.4 hot food holding table (food warmer), n—as used in this 5.1.1 ASTM specification number and date of issue,
specification a device that can hold precooked food products to 5.1.2 Quantity of units to be furnished,
preset product holding temperatures. 5.1.3 Type,
3.4.1 Discussion—This type of table is a single level design 5.1.4 Style,
with or without covers for food pans. In general, hot food 5.1.5 Fuel class, and
holding table is a device by itself and has a typical maximum 5.1.6 Size (Capacity).
operating temperature of 200°F.
5.2 The following options should be reviewed, and if
desired they should be also be included in the order:
4. Classification
5.2.1 When federal/military procurement(s) is involved,
4.1 Hotfoodholdingtablescoveredbythisspecificationare
refer to the supplemental pages.
classified by type, style, electrical class, and size.
5.2.2 When other than manufacturer’s standard,
4.1.1 Type:
commercial, and domestic packaging is required, specify
4.1.1.1 Type 1—Table top units.
packaging requirements.
4.1.1.2 Type 2—Stand mounted.
5.2.3 When special or supplemental requirements, or both,
(1) Type 2A—With plain adjustable legs.
such as inspections, options, accessories, modifications,
(2) Type 2B—With flanged feet that allows the stand to be
changes for correctional facilities use, additional nameplate
bolted to the floor.
data, etc. are required.
(3) Type 2C—With casters.
5.2.4 When specified, a certification to ensure that samples
4.1.1.3 Type 3—Flush mount installation (drop-in type).
representing each lot have been either tested or inspected as
4.1.2 Styles:
directed and the requirements have been met. When specified,
4.1.2.1 Style 1—Dry hot food holding table.
a copy of the certification or test results, or both, shall be
4.1.2.2 Style 2—Wet hot food holding table.
furnished to the purchaser.
4.1.2.3 Style 3—Dry/wet hot food holding table.
5.2.5 When specified, a number of cavities which the food
4.1.3 Fuel Class:
pans are contained in need to be specified during the ordering
4.1.3.1 Electrical Class:
of the unit.
(1) Class 1—120 V, 60 Hz, 1 phase.
5.2.6 When specified, the unit has a means to display or
(2) Class 2—208 V, 60 Hz, 1 phase.
indicate table cavity temperature and able to set holding
(3) Class 3—208 V, 60 Hz, 3 phase.
interval-timer or an internal product probe.
(4) Class 4—240 V, 60 Hz, 1 phase.
6. Materials and Manufacture
(5) Class 5—240 V, 60 Hz, 3 phase.
(6) Class 6—480 V, 60 Hz, 3 phase. 6.1 General—Hot food holding tables shall conform to the
(7) Class 7—208 V, 50 Hz, 1 phase. applicable documents listed in Section 2. Materials used shall
(8) Class 8—208 V, 50 Hz, 3 phase. be free of defects that would affect the performance or
(9) Class 9—230 V, 50 Hz, 1 phase. maintainability of individual components or of the overall
(10) Class 10—240 V, 50 Hz, 1 phase. assembly. Materials not specified herein shall be of the same
(11) Class 11—240 V, 50 Hz, 3 phase. quality used for the intended purpose in commercial practice.
4.1.3.2 Gas Class: The use of used or rebuilt products is not allowed under this
(1) Natural gas. specification unless otherwise specified.
(2) Propane gas.
6.2 Hardware and Fittings—Unless otherwise specified, all
(3) Other gas (specify gas composition, heating value, and
hardware and fittings shall be corrosion-resistant to Specifica-
specific gravity).
tions A167 or A176 or suitably processed to resist corrosion in
4.1.4 Size (Capacity)—Number of steam pans of open or
accordance with the manufacturer’s standard practice.
individual well construction (inside dimensions of the steam
6.3 Threaded Parts—All threaded parts shall conform to
7 7 1
pan are 19 ⁄8-in. length by 11 ⁄8-in. width by 6 ⁄8-in. depth)
ANSI B1.1.
that the table is designed for holding.
4.1.4.1 Size 1—1 pan.
7. Physical Requirements
4.1.4.2 Size 2—2 pans.
7.1 Design and Manufacture—The hot food holding tables
4.1.4.3 Size 3—3 pans.
shall consist of a table cavity, heating elements/heating coil or
4.1.4.4 Size 4—4 pans.
gas burner, area physically supporting the steam pans, and
4.1.4.5 Size 5—5 pans.
provision to limit condensate drippings on the floor or tabletop
4.1.4.6 Size 6—6 pans.
surface. The tables may include vents, product probe, and
4.2 This standard does not purport to address all of the sizes
product monitoring system, if specified.
that may be available, but it provides an overview of the most
7.1.1 Heating System—The heaters should be attached in a
common sizes used in the industry.
recessed location so no accidental contact can be made. If open
resistive coil type heaters are used, it should be electrically
5. Ordering Information
insulated from all metal contacts and should be protected from
5.1 Orders for hot food holding tables in accordance with condensate/water dripping.
this specification shall include the following information: 7.1.2 Controls:
F2796−09
7.1.2.1 The following control functions must be provided 9. Product Marking
for the operation of the hot food holding cabinet:
9.1 Each hot food holding table shall be provided with an
(1) Able to set temperature for the hold function.
identification plate or plates.
7.1.2.2 If specified, control functions such as data/
information transfer ports (RS232), product-monitoring
10. Packaging and Packa
...