ASTM F1047-95

NOTICE: This standard has either been superseded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
Designation: F 1047 – 95
Standard Specification for
Frying and Braising Pans, Tilting Type
This standard is issued under the fixed designation F 1047; 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 (e) indicates an editorial change since the last revision or reapproval.
This standard has been approved for use by agencies of the Department of Defense.
1. Scope F 760 Specification for Food Service Equipment Manuals
2.2 ANSI Standard:
1.1 This specification covers tilting frying and braising pans
ANSI Z83.14 Gas Food Service Equipment’s Counter Ap-
(also known as tilting skillets; hereinafter called braising pans)
pliances
suitable for the preparation of foods by several methods, such
2.3 Underwriters Laboratories Standard:
as frying, braising, and boiling.
UL Standard No. 197 Commercial Electric Cooking Appli-
1.2 Braising pans shall be self-contained units with all
ances
required operating and safety controls ready for connection to
2.4 National Sanitation Foundation Standard:
utilities.
NSF Standard No. 4 Commercial Cooking and Hot Food
1.3 The values as stated in inch-pound units are to be
Storage Equipment
regarded as the standard. The values in parentheses are given
for information only.
3. Classification
1.4 The following safety hazards caveat pertains only to the
3.1 Braising pans of the following types are covered by this
test methods portion, Section 9, of this specification:This
specification:
standard does not purport to address all of the safety concerns,
3.1.1 Type I—Electrically-Heated, and
if any, associated with its use. It is the responsibility of the user
3.1.2 Type II—Gas-Fired.
of this standard to establish appropriate safety and health
3.2 Braising pans of the following styles are covered by this
practices and determine the applicability of regulatory limita-
specification:
tions prior to use.
3.2.1 Style 1—Counter-Mounted Pans:
2. Referenced Documents 3.2.1.1 Style 1a—Rectangular.
3.2.1.2 Style 1b—Circular.
2.1 ASTM Standards:
3.2.2 Style 2—Wall-Mounted Pans.
A 36 Specification for Carbon Structural Steel
3.2.3 Style 3—Floor-Mounted Pans with Open Stand.
A 167 Specification for Stainless and Heat-Resisting
3.2.4 Style 4—Floor-Mounted Pans with Cabinet Base.
Chromium-Nickel Steel Plate, Sheet, and Strip
A 240 Specification for Heat-Resisting Chromium and
4. Ordering Information
Chromium-Nickel Stainless Steel Plate, Sheet, and Strip
4.1 Orders for braising pans under this specification shall
for Pressure Vessels
include the following information:
A 269 Specification for Seamless and Welded Austenitic
4 4.1.1 ASTM specification number and date of issue.
Stainless Steel Tubing for General Service
3 4.1.2 Quantity of pans to be furnished.
A 276 Specification for Stainless Steel Bars and Shapes
4.1.3 Type pan:
A 366 Specification for Steel, Sheet, Carbon, Cold-Rolled,
3 4.1.3.1 For Type I braising pans, specify operating voltage,
Commercial Quality
phase, and Hertz.
A 569 Specification for Steel, Carbon (0.15 Maximum Per-
3 4.1.3.2 For Type II braising pans, specify gas (natural,
cent), Hot-Rolled Sheet and Strip Commercial Quality
5 propane, butane, etc.).
D 3951 Practice for Commercial Packaging
4.1.4 Braising pan style.
4.1.5 Braising pan size.
This specification is under the jurisdiction of ASTM Commitee F-26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
Cooking and Warming Equipment. Annual Book of ASTM Standards, Vol 15.07.
Current edition approved Sept. 10, 1995. Published November 1995. Originally Available from the American National Standards Institute, 11 West 42nd Street,
published as F 1047 – 87. Last previous edition F 1047 – 91. 13th Floor, New York, NY 10036.
2 8
Annual Book of ASTM Standards, Vol 01.04. Available from the Underwriters Laboratories, Inc., 333 Pfingsten Rd., North-
Annual Book of ASTM Standards, Vol 01.03. brook, IL 60062.
4 9
Annual Book of ASTM Standards, Vol 01.01. Available from the National Sanitation Foundation, NSF Building, Ann Arbor,
Annual Book of ASTM Standards, Vol 15.09. MI 48105.
Copyright © ASTM, 100 Barr Harbor Drive, West Conshohocken, PA 19428-2959, United States.
F 1047
4.1.6 State test sampling size if quantity is greater than one. 5.1.1 Pan Section—The pan section shall have a flat bottom
4.1.7 When other than manufacturer’s standard, commer- to which various depth side(s) are cast in, formed, or welded.
cial, domestic packaging is required, specify packaging re- The top edge of the front wall of the pan section shall have a
quirements. product-retaining lip to limit spillover. There shall also be a
4.1.8 Special requirements such as inspections, accessories, pouring lip or spout on the front wall. The bottom, the side, rear
additional nameplate data, etc. and front walls, and the pouring lip shall be of integral
construction.
5.1.2 Tilting Mechanism—The tilting mechanism for Styles
TABLE 1 Sizes of Braising Pans
2, 3, and 4 pans shall provide a means of tilting the fully-loaded
Approximate
Approximate
A
pan section from the normal horizontal operating position to
Size Style Cooking
Capacity, gal
Surface, in.
the position in which the contents of the pan will drain. The
0 1a 410 12 tilting mechanism shall be self-locking with the loaded or
1 1b 430 15
empty pan section in any position between level and fully
2 2, 3 576 17
tilted.
3 2, 3 576 22
4 2, 3, 4 740 22
5.1.3 Control System:
5 2, 3, 4 740 29
5.1.3.1 Type I pans shall be equipped with electric heaters.
6 4 860 26
7 2, 3, 4 980 30
The control system shall energize and de-energize the heaters
8 2, 3, 4 980 38
as required by the operation of the temperature control and
9 2, 3, 4 1060 40
high limit and safety controls.
A
Height from floor to pan rim on Styles 3 and 4 pans shall not exceed 41 in.
5.1.3.2 Type II pans shall be equipped with gas burners and
(1041 mm).
have a means for automatic ignition of main burner gas. A
constant burning pilot, or an electrically ignited pilot or
TABLE 2 Unacceptable Defects
pilotless ignition (direct spark ignition or glow coil), shall be
Examine Defect
provided for each burner system. The control system shall shut
Design Not in accordance with specified
off the gas to all burners, including pilot burners, in the event
requirements.
the means of ignition becomes inoperative. The control system
Finish Not finished where required, or
shall turn the burners “on” and“ off” as required by the
Finish stained or not type-specified, or has
operation of the temperature control and high limit and safety
embedded foreign matter, or
Has burrs or slivers on surface to be
controls.
handled during operation.
5.1.3.3 When the pan is tilted more than 10° from the
Construction Workmanship not as specified, or
horizontal position, the power supply or gas to the main
Sheet metal surface dented or otherwise
burners shall be turned off automatically.
given a poor appearance, or
Cover does not close properly or distorts 5.1.3.4 Each pan shall be equipped with an adjustable
during operation, or
thermostat and the range shall include 200° to 400°F (93.3° to
Welding defects such as cracks,
204.4°C). This thermostat shall automatically control the pan
incomplete fusion, undercuts, inclusions,
scale or flux not removed, and burn-
cooking surface temperature and must contain an “off” position
through holes.
as an integral part of the thermostat.
Components and subassemblies Improper assembly, or 5.1.3.5 Each pan shall be equipped with a high temperature
Damaged, defective, missing, incorrect
limit protection set at a maximum of 460°F (237.77°C) in
type of size castings, miscast,
addition to the adjustable thermostat.
incomplete, or containing blow holes, or
Parts inoperative or will not function as
5.1.4 Stands:
intended; fasteners missing, loose,
5.1.4.1 Stands, bases, and cabinet supports shall be con-
broken, stripped.
structed to safely support a pan loaded to capacity (see Table 1)
Wiring Not easily identified, cut, abraded, loose
during the loading, cooking, and emptying operations.
at terminal, or
Inadequate slack for strain relief. 5.1.4.2 The base for Style 1a or Style 1b pans shall have
provisions for attaching the base to the countertop.
Marking Missing, incomplete, illegible, not correct
data or data plate material. 5.1.4.3 Style 2 pans shall have a rear support bracket for
attachment of the pan to the in-wall carrier. Attachment means
Instruction manuals Missing, incomplete, illegible.
it shall be readily accessible.
5.1.4.4 Open stands for Style 3 pans constructed of pipe or
tubing shall be not less than 1.5 in. (38.1 mm) in outside
5. Physical Requirements
diameter and not less than 0.060 in. (1.5 2 mm) in thick wall
5.1 Design and Manufacture—The braising pan shall con- thickness. An open stand constructed of angle iron enclosed
sist of a flat bottom pan section, a tilting mechanism, a control with stainless steel panels is acceptable. The stand shall be
system, a stand, a cover (except as noted in 5.1.5), and a furnished with adjustable feet for leveling purposes. Minimum
method of applying heat to the pan bottom (such as using adjustment shall be 1 in. (25.4 mm). Floor stands shall be
burners or electric heaters). designed to prevent tipping when the pan is in the raised
F 1047
position or provisions shall be provided to anchor the legs to 7. Dimensions
the floor.
7.1 The sizes of the braising pans covered by this specifi-
5.1.4.5 Cabinet bases for Style 4 pans shall be furnished
cation are given in Table 1.
with adjustable feet for leveling purposes. Minimum adjust-
ment shall be 1 in. (25.4 mm). The rear feet shall have
8. Sampling
provisions for anchoring. Access to the cabinet base shall be
8.1 The sample size shall be one, unless otherwise specified.
provided through a door or panel on the front of the base.
5.1.5 Hinged Covers—A hinged cover may be furnished on
9. Test Methods
Style 2, 3, and 4 pans. The cover shall be counter-balanced,
9.1 General—At the start of the test the ambient room
hinged to move independently of the pan section, and hinged to
temperature shall be 75° 6 5°F (23.9 6 2.8°C).
the stationary stand or base. A cover is not required to be
9.2 Temperature Distribution:
furnished on Style 1a or Style 1b pans.
9.2.1 Significance—The purpose of this test is to measure
5.1.6 The braising pans shall meet the requirements of NSF
the uniformity of the temperature of the pan cooking surface.
Standard No. 4.
9.2.2 Procedure—Place five calibrated thermocouples suit-
5.1.7 Type I braising pans shall meet the requirements of
able for the temperature range involved on the horizontal
UL Standard 197.
cooking surface. Locate one thermocouple at the center of the
5.1.8 Type II braising pans shall meet the requirements of
cooking surface and one thermocouple at each corner, 2.5 to 3
ANSI Z83.14.
in. (63.5 to 76.2 mm) from the edges of the flat cooking
5.1.9 NSF—Acceptable evidence of meeting the require-
surface. Pan cooking surfaces designed to provide a cool zone
ments of NSF shall be one of the following:
to permit drainage of fats and gravies without scorching shall
5.1.9.1 A listing in the current edition of the NSF “Listing of
have this cool zone excluded, in which case, place the
Food Service Equipment” and display of the NSF seal on the
thermocouples on a corner to corner diagonal line 2.5 to 3 in.
finished braising pans.
away from the cool zone. As many as eight additional
thermocouples may be used, in which case, distribute the
5.1.9.2 A certification for the braising pan issued by NSF
under their special one-time contract evaluation/certification additional thermocouples as equally as possible between quad-
service. rants of the cooking surface and randomly locate them no
closer than 4 in. (101.6 mm) to another thermocouple. Surface
5.1.9.3 A certified test report from a recognized independent
pyrometers may be used in lieu of thermocouples. Set tem-
testing laboratory acceptable to the user for whom the braising
perature control thermostats at 350°F (177°C), and heat the
pan is being procured that the braising pan has been tested and
empty pan with the full rated energy supply. After the thermo-
conforms to NSF Standard No. 4.
stat has cycled the pan at least five times, record the tempera-
5.1.10 UL—Acceptable evidence of meeting the applicable
ture readings. The cooking surface temperature shall be uni-
requirements of UL 197 shall be the UL listing mark or a
form to within 625°F (613.9°C) of the average measured
certified test report from a recognized independent testing
temperatures. Temperatures exceeding the 625°F of the aver-
laboratory, acceptable to the user, indicating that the braising
age measured temperature in °F (°C) constitute failure of this
pan offered conforms to the applicable requirements of UL
test.
197.
9.3 Thermal Effıciency:
5.1.11 ANSI—Acceptable evidence of meeting the require-
9.3.1 Significance—The purpose of this test is to determine
ments of Z83.14 shall be a copy of the AGA Certificate of
the thermal efficiency of braising pans under operating condi-
Approval, a listing in the AGA “Directory of Approved
tions.
Appliances and Listed Accessories,” or a certified test report
9.3.2 Procedure—Add sufficient water having a tempera-
from a recognized testing laboratory acceptable to the user
ture of 60 6 5°F (15.5 6 2.8°C) to fill the pan to a depth of 4
indicating compliance with Z83.14.
6 ⁄8 in. (101.6 6 3.2 mm), then remove, weigh, and store the
water for future use. Refill the pan with 4 in. of water and
6. Performance Requirements
operate the pan at the highest temperature setting, and with the
6.1 Temperature Distribution—Temperature distribution
full rated energy supplied, until the water boils for a sufficient
over the dry pan cooking surface shall be uniform within
time for the pan and the contents to reach an equilibrium
625°F (613.9°C) of the average measured temperature in °F
condition. Then, empty the pan and add the stored water.
(°C) of the temperature measurement points on the pan
Refilling shall be accomplished as quickly as practicable to
cooking surface.
minimize heat changes to the pan or surrounding area. Operate
6.2 Thermal Effıciency:
the pan at the highest setting with a full rated energy supply.
6.2.1 Type I pans shall have a thermal efficiency of not less
When the test water reaches a temperature of 150°F (65.6°C),
than 70 %.
turn off the energy supply and record in KWh the energy
6.2.2 Type II pans shall have a thermal efficiency of not less
consumed for Type I pans and cubic feet of gas for Type II
than 50 %.
pans.
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