ASTM F2521-09(2022)

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.
Designation: F2521 −09 (Reapproved 2022) An American National Standard
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 2.2 ANSI Standards:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
1.1 This specification covers heavy-duty ranges that use gas
Thread Form)
or electrical heat sources, or both, for cooking food in the
ANSI Z1.4 Sampling Procedures and Tables for Inspection
commercial and institutional food service establishments.
by Attributes
ANSI Z21.41/CSA 6.9 Quick-Disconnect Devices for Use
1.2 The values stated in inch-pound units are to be regarded
With Gas Fuel Appliances
as standard. The values given in parentheses are mathematical
ANSI Z21.45 Flexible Connector of Other Than All-Metal
conversions to SI units that are provided for information only
Construction for Gas Appliances
and are not considered standard.
ANSI Z83.11/CGA-1.8 Gas Food Service Equipment
1.3 This standard may involve hazardous materials,
2.3 NSF Standard:
operations, and equipment. This standard does not purport to
NSF/ANSI 4 Commercial Cooking, Rethermalization and
address all of the safety concerns, if any, associated with its
Powered Hot Food Holding and Transport Equipment
use. It is the responsibility of the user of this standard to 5
2.4 NFPA Standard:
establish appropriate safety, health, and environmental prac-
NFPA 70/ANSI Z223 National Electrical Code
tices and determine the applicability of regulatory limitations
NFPA 54/ANSI Z223 National Fuel Gas Code
prior to use.
2.5 UL Standard:
1.4 This international standard was developed in accor-
UL/ANSI 197 Commercial Electrical Cooking Appliances
dance with internationally recognized principles on standard-
2.6 Military Standards:
ization established in the Decision on Principles for the MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
Development of International Standards, Guides and Recom- ment (Type 1—Environmental and Type 2—Internally
Excited)
mendations issued by the World Trade Organization Technical
MIL-STD-461 Requirements for the Control of Electromag-
Barriers to Trade (TBT) Committee.
netic 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
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
4th Floor, New York, NY 10036.
1 4
This specification is under the jurisdiction of ASTM Committee F26 on Food Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Service Equipment and is the direct responsibility of Subcommittee F26.02 on Arbor, MI 48113-0140.
Cooking and Warming Equipment. Available from National Fire Protection Association (NFPA), 1 Batterymarch
CurrenteditionapprovedJune1,2022.PublishedJuly2022.Originallyapproved Park, Quincy, MA 02269-9101.
in 2005. Last previous edition approved in 2014 as F2521 – 09 (2014). DOI: Available from Underwriters Laboratories (UL), Corporate Progress, 333
10.1520/F2521-09R22. Pfingsten Rd., Northbrook, IL 60062.
2 7
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or from Acquisition
Standards volume information, refer to the standard’s Document Summary page on Streamlining and Standardization Information System (ASSIST) located at http://
the ASTM website. dsp.dla.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2521 − 09 (2022)
3.1.2 convection oven, n—as used in this specification,a 4.2.5 Depth—Typically 37 in. (939 mm) to 41 in. (1040
device that combines the function of circulating hot convection mm).
air in an enclosed cavity by means of a fan or blower, which is
4.3 Electrical Class:
operated by an electric motor, for the purpose of baking or
4.3.1 Class 1—208 V, 60 Hz, 1 phase.
roasting food.
4.3.2 Class 2—208 V, 60 Hz, 3 phase.
3.1.3 cook-top electric element, n—open coil electrical ele-
4.3.3 Class 3—240 V, 60 Hz, 1 phase.
ments supported to withstand the weight of filled cooking
4.3.4 Class 4—240 V, 60 Hz, 3 phase.
utensils in direct contact with the burners.
4.3.5 Class 5—480 V, 60 Hz, 3 phase.
4.3.6 Class 6—120 V, 60 Hz, 1 phase.
3.1.4 French top, n—sheathed electric burner with perma-
4.3.7 Class 7—230 V, 50 Hz, 1 phase.
nent cover over entire heating element; round and sealed to the
4.3.8 Class 8—400 V, 50 Hz, 3 phase.
range top to resist drips and splash.
4.3.9 Class 9—440 V, 60 Hz, 3 phase (shipboard use).
3.1.5 griddle, n—device for cooking food by direct contact
with a hot surface. 4.4 Cook Top Options
4.4.1 Electric Griddles:
3.1.6 heavy-duty range, n—appliance used for pot or pan
1 2
4.4.1.1 ⁄3 top cover rated nominal 5 kW, ⁄3 other top
surface cooking, griddling, frying, broiling, steaming, baking,
options.
roasting, and reheating food products with a standard oven or
1 1
4.4.1.2 ⁄2 top cover rated nominal 10 kW, ⁄2 other top
convectionoven.Itisofthemostdurableconstruction,varying
options.
in size, offers increased heat input than medium (restaurant) or
4.4.1.3 Full top cover rated nominal 10 to 15 kW (Fig.
specialty ranges. Typical industry widths are 32 in. (812 mm),
A1.24).
34 in. (863 mm), and 36 in. (914 mm) for gas range tops and
1 2 4.4.1.4 ⁄3 top cover rated nominal 10 kW (Fig. A1.25).
for electric ranges. The top cooking surface can be ⁄3, ⁄3,or
4.4.2 Electric Hot Tops (also known as Boiling Tops, Uni-
full top options of any style noted. For purposes of
form Heat Tops)—Specify with or without thermostat.
convenience, nominal dimensions for each width will be used
1 2
4.4.2.1 ⁄3 top cover rated nominal 5 kW, ⁄3 other top
in this specification.
options.
3.1.7 hot top, n—flat cast iron surface sometimes called a
1 1
4.4.2.2 ⁄2 top cover rated nominal 10 kW, ⁄2 other top
“boiling plate” or “uniform heat top” with heat transferred
options.
from gas burners or electric heating elements under the
4.4.2.3 Full top cover rated nominal 10 to 15 kW (Fig.
cooking surface where pots are set to warm or keep hot food
A1.21).
contained in the utensil.
4.4.2.4 ⁄3 top cover rated nominal 10 kW (Fig. A1.22).
3.1.8 open top gas burner, n—also called grate top; has a
4.4.3 Open Top Electric Element Burner:
cast iron or steel burner top that supports the pot above the gas 1
4.4.3.1 9 ⁄2-in. (241-mm) diameter closed element (French
burner.
top) full cook top rated nominal kW each (Fig. A1.23).
3.1.9 standardoven,n—asusedinthisspecification,aspace
4.4.3.2 9 ⁄2-in. (241-mm) diameter open element cook top
where food is baked or roasted without recirculating air. rated at nominal kW.
4.4.4 Additional Electric Range Cook Top Options for
4. Classification Electric Ranges—Any combination of top cook devices in ⁄3,
1 2
⁄2, ⁄3, or full top coverage.
4.1 Type:
4.4.4.1 Three hot tops with or without thermostat.
4.1.1 Type I—Electric range top with electric oven.
4.4.4.2 Two hot tops and two 9-in. (229 mm) diameter
4.1.2 Type I—Electric range top with gas-fired oven.
French style electric burners.
4.1.3 Type I—Electric range top with storage base.
4.4.4.3 Two hot tops and two 9-in. (229 mm) diameter open
4.1.4 Type II—Gas-fired range top with gas-fired oven.
top element burners.
4.1.5 Type II—Gas-fired range top with electric oven.
4.4.4.4 Six 9-in. (229 mm) diameter French stle electric
4.1.6 Type II—Gas-fired range top with storage base.
element burners.
Type I Style, Electric Ranges—Dimensions 4.4.4.5 Six 9-in. (229 mm) diameter open top element
burners.
4.2 Widths:
1 1 2
4.4.4.6 ⁄3, ⁄2, ⁄3, or full top coverage with griddle.
4.2.1 32 in. (812 mm)
4.4.4.7 ⁄3 griddle, 4-top cook elements or hot tops.
4.2.2 34 in. (863 mm)
4.4.4.8 ⁄2 griddle 2-top cook elements or hot tops
4.2.3 36 in. (914 mm)
4.2.4 Heights—Typically 37 in. (939 mm) from floor to
NOTE 1—All open top burners, French top burners, hot tops and
work surface. griddles may have temperature controls.
4.4.4.9 With or without electric or gas oven (see 4.5 and
4.11).
Topscanbeeitherafulltopofonetypeofcooktopsuchasagriddleordivided
4.5 Electric Ovens:
in sections with one or two or three cook top styles. Depending on range width, a
4.5.1 Electric Standard Oven—7.0 kW or greater.
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. 4.5.2 Electric Convection Oven—7.0 kW or greater.
F2521 − 09 (2022)
Type II Style, Gas-Fired Ranges—Dimensions 5.1.3 Class,
5.1.4 Style (references to figures is helpful), and
4.6 Widths:
5.1.5 Size.
4.6.1 32 in. (812 mm)
4.6.2 34 in. (863 mm)
5.2 Additionally, the following options should be reviewed
4.6.3 36 in. (914 mm) are typical
for inclusion in the order:
4.6.4 Heights—Typically 37 in. (939 mm) from floor to
5.2.1 When Federal/Military procurement(s) is involved,
work surface.
refer to the supplement pages.
4.6.5 Depth—Typically 37 in. (939 mm) to 41 in. (1040
5.2.2 Type of Gas, as applicable—Natural, propane, or
mm).
when “other,” specify high heating value in BTU per hour,
specific gravity, and composition of gas.
4.7 Power:
4.7.1 Natural gas. 5.2.3 Electrical Power Connection, if applicable—Power
4.7.2 Propane. cord with plug or conduit connection and size (that is, hard
4.7.3 Manufactured gas. wired).
4.7.4 Other gases (see 5.2.2).
5.2.4 Fan Speed (convection ovens only)—Single speed or
two speed.
4.8 Gas-Fired Cook Top Options:
1 5.2.5 Type of Controls—Electromechanical, solid state, or
4.8.1 ⁄3 range top. (Fig. A1.13).
1 programmable/computer controlled.
4.8.2 ⁄2 range top (Fig. A1.11).
5.2.6 Interior Finish (convection ovens only)—Porcelain
4.8.3 ⁄3 range top (Fig. A1.14).
enamel or stainless steel.
4.8.4 Full range top (Fig. A1.16).
5.2.7 When specified, with a quick-disconnect gas supply,
NOTE 2—Griddle thickness may range from ⁄8 to 1.0 in. (9.5 to 25 mm)
an approved quick disconnect (socket and plug) conforming to
and should be specified.
ANSI Z21.41, and a flexible metal connector conforming to
4.9 Hot Tops (also known as Boiling Tops, Uniform Heat
ANSI Z21.45 and consisting of a male pipe thread fitting on
Tops):
one end and a union with female thread on the opposite end
1 2
4.9.1 ⁄3 range top and ⁄3 other cook surface.
shall be provided with the convection oven.
1 1
4.9.2 ⁄2 range top and ⁄2 other cook surface (Fig. A1.2).
5.2.8 Other than the manufacturer’s standard, commercial
2 1
4.9.3 ⁄3 range top and ⁄3 other cook surface.
and domestic packaging is required. Specify packaging re-
4.9.4 Full range top (Fig. A1.1).
quirements.
4.9.5 ⁄2 range top in horizontal top with open burners in
5.2.9 When specified, a certification to ensure that samples
front.
representing each lot have been either tested or inspected as
4.10 Open Top Burners:
directed and the requirements have been met. When specified,
1 2
4.10.1 ⁄3 range top and ⁄3 other cook surface (Fig. A1.13).
a copy of the certification or test results, or both, shall be
1 1
4.10.2 ⁄2 range top and ⁄2 other cook surface (Figs. A1.9-
furnished to the purchaser.
A1.12).
5.2.10 When specified, additional options such as wire
2 1
4.10.3 ⁄3 range top and ⁄3 other cook surface (Fig. A1.14).
shelves, casters, oven stand, wash-down hose assembly, and
4.10.4 Full range top (Figs. A1.5-A1.8).
faucets shall be provided.
4.10.5 ⁄2 range top in horizontal top with open burners in
5.2.11 Manufactured gas or overseas specified gas (may be
front (Fig. A1.11).
other than CE gasses) are to be considered to be a special
requirement and, if available, may be additional cost and may
4.11 Ovens:
4.11.1 Gas-Fired Standard Oven—22 000 to 50 000 Btu/h include a non-standard gas train.
(6.45 to 14.66 KW). 5.2.12 Griddles shall be hot-rolled steel.
4.11.2 Gas-FiredConvectionOven—22 000to40 000Btu/h
5.2.13 When specified, surface finish other than manufac-
(6.45 to 11.73 KW). turer finish shall be provided.
5.2.14 Hot tops can be hot-rolled steel.
4.12 Additional Gas Range Cook Top Options for Gas
Ranges:
6. Materials and Manufacture
4.12.1 Graduated hot top or radial fin burners; 1, 2, or 3
concentric burner rings. Can be one center location on range
6.1 General—Convection ovens shall conform to the appli-
top or two locations, or two locations to front with hot tops a
cable documents listed in Section 2. Materials used shall be
back of range top (Figs. A1.1 and A1.2).
free from defects which would affect the performance or
4.12.2 Graduated hot tops can be substituted for open top
maintainability of individual components or of the overall
burners (Fig. A1.4) and have hot top plates in back.
assembly. Materials not specified in this specification shall be
of the same quality used for the intended purpose in commer-
5. Ordering Information
cial practice. Unless otherwise specified in this specification,
5.1 An order for a heavy-duty range(s) under this specifi- all equipment, material, and articles incorporated in the work
cation shall specify: covered by this specification are to be new or fabricated, using
5.1.1 ASTM specification number and date of issue, materials produced from recovered materials to the maximum
5.1.2 Quantity to be furnished, extent possible without jeopardizing the intended use. None of
F2521 − 09 (2022)
the above shall be interpreted to mean that the use of used or for repair or replacement. The terminals of the heating ele-
rebuilt products is allowed under this specification unless mentsshallprojectasufficientdistancetopermiteasyaccessto
otherwise specified. the connections.
7.8 Gas Valves—Regulates gas flow to main burners.
6.2 Hardware and Fittings—Unless otherwise specified (see
Section 4), all hardware and fittings shall be corrosion resistant
8. Design and Construction
or suitably processed to resist corrosion in accordance with the
manufacturer’s standard practice.
8.1 General—Griddles and accessories shall conform to
National Standards references in Item 2 as applicable.
6.3 Threaded Parts—All threaded parts shall conform to
ANSI B1.1. 8.2 Service Connections—Provisions for power service
shall be provided in the back or bottom of the range.
6.4 Service Connections—Provisions for service shall be
8.3 Electrical Characteristics—All electric griddles shall be
provided in the back or bottom of the convection oven.Access
designed for operation on nominal voltage ratings, Hz, and
to shut off gas valves and the like shall be from the front of the
phases as specified by electrical class.
range.
8.4 Griddle Surface—The griddle surface shall not be
6.5 Electrical Characteristics—All electric elements shall
porous, pitted, cracked, or distorted.
be designed for operation on nominal voltage ratings,
frequency, and phases as specified by electrical Class (see 4.3).
8.5 Controls—The temperature of each griddle section shall
Access to circuit breakers, fuses, and the like shall be from the
be controlled by a temperature regulating device or thermostat.
front of the range.
If switches and thermostats are located on the front panel, they
shall be recessed or otherwise protected from inadvertent
6.6 Oven Door—Provisions shall be made to limit dripping
changes or damage. The temperature controlling device or
when opened. Gasket, when provided, shall be replaceable
thermostat shall be calibrated to maintain the surface tempera-
without the use of tools of any type.
ture on each section at 625°F (13.9°C). For areas adjacent to
6.7 Oven Fan and Baffle—A motor-operated fan or blower
the splash guards, the surface temperature tolerance shall not
shall be provided to ensure forced air circulation within the
vary more than 30°F (16.7°C).
oven cavity. A single-speed or two-speed motor shall operate
8.6 Heating Elements—The electric griddles shall have
fan. Air baffle may be provided to maintain uniformity of
heating elements arranged so that different areas of the griddle
temperature within the oven cavity. When provided, the baffle
may be controlled independently. A minimum of one heating
shall be removable with the use of simple tools such as
...