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ASTM F1047-04

(Specification)

Standard Specification for Frying and Braising Pans, Tilting Type

Standard Specification for Frying and Braising Pans, Tilting Type

ABSTRACT
This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling. Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities. Braising pans are classified by type, grade, and style. Type: type IA - table or countertop units with regular shaped clad plate and pan sides, type IB - table or countertop units with circularly shaped clad plate and pan sides, type II - floor mounted pans with an open stand, type III - floor mounted pans with a cabinet base, and type IV - wall mounted pans. Grade: grade A - manual tilting system, and grade B - power tilting system. Style: style i - electric heated, and style ii - gas heated. The design and construction of tilting frying and braising pans are presented in details.
SCOPE
1.1 This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling.
1.2 Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities.
1.3 The values as stated in inch-pound units are to be regarded as the standard. The values in parentheses are provided for information only.
1.4 This specification may involve hazardous materials, operations, and equipment.  This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

General Information

Status
Historical
Publication Date
31-Mar-2004
ICS
97.040.20 - Cooking ranges, working tables, ovens and similar appliances
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.02 - Cooking and Warming Equipment
Current Stage
Ref Project

Relations

Replaces
ASTM F1047-95(2001) - Standard Specification for Frying and Braising Pans, Tilting Type
Effective Date
01-Apr-2004
Replaced By
ASTM F1047-10 - Standard Specification for Frying and Braising Pans, Tilting Type
Effective Date
01-Nov-2010
Referred By
ASTM F1786-97(2021) - Standard Test Method for Performance of Braising Pans
Effective Date
01-Apr-2004

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ASTM F1047-04 - Standard Specification for Frying and Braising Pans, Tilting TypeASTM F1047-04 - Standard Specification for Frying and Braising Pans, Tilting Type
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ASTM F1047-04 - Standard Specification for Frying and Braising Pans, Tilting Type
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Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
An American National Standard
Designation: F1047 – 04
Standard Specification for
1
Frying and Braising Pans, Tilting Type
This standard is issued under the fixed designation F1047; 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.
This standard has been approved for use by agencies of the Department of Defense.
1. Scope A276 Specification for Stainless Steel Bars and Shapes
A366/A366M Specification for Steel, Sheet, Carbon, Cold-
1.1 This specification covers tilting frying and braising pans
3
Rolled, Commercial Quality
(also known as tilting skillets; hereinafter called braising pans)
A569/A569M Specification for Steel, Carbon (0.15 Maxi-
suitable for the preparation of foods by several methods, such
mum Percent), Hot-Rolled Sheet and Strip Commercial
as frying, braising, and boiling.
3
Quality
1.2 Braising pans shall be self-contained units with all
D3951 Practice for Commercial Packaging
required operating and safety controls ready for connection to
F760 Specification for Food Service Equipment Manuals
utilities.
F1786 Test Method for Performance of Braising Pans
1.3 The values as stated in inch-pound units are to be
4
2.2 ANSI Standards:
regarded as the standard. The values in parentheses are
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
provided for information only.
Thread Form)
1.4 This specification may involve hazardous materials,
ANSI Z1.4 Sampling Procedures and Tables for Inspection
operations, and equipment. This standard does not purport to
by Attributes
address all of the safety concerns, if any, associated with its
ANSI Z21.41 Quick-Disconnect Devices for Use with Gas
use. It is the responsibility of the user of this standard to
Fired Appliances
establish appropriate safety and health practices and deter-
ANSI A21.45 Flexible Connectors of Other than All-Metal
mine the applicability of regulatory limitations prior to use.
Construction for Gas Appliances
2. Referenced Documents
ANSI Z83.11 Gas Food Service Equipment
5
2
2.3 National Fire Protection Association Standards:
2.1 ASTM Standards:
ANSI/NFPA 54 National Fuel Gas Code
A36/A36M Specification for Carbon Structural Steel
ANSI Z223/NFPA 70 National Electrical Code
A167 Specification for Stainless and Heat-Resisting
6
2.4 National Sanitation Foundation Standard:
Chromium-Nickel Steel Plate, Sheet, and Strip
NSF/ANSI Standard No. 4 Commercial Cooking and Hot
A176 Specification for Stainless and Heat-Resisting Chro-
Food Storage Equipment
mium Steel Plate, Sheet, and Strip
7
2.5 Underwriters Laboratories Standard:
A240/A240M Specification for Chromium and Chromium-
UL/ANSI Standard No. 197 Commercial Electric Cooking
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
Appliances
Vessels and for General Applications
A268/A268M Specification for Seamless and Welded Fer-
3. Terminology
ritic and Martensitic Stainless Steel Tubing for General
3.1 Definitions of Terms Specific to This Standard:
Service
3.1.1 braising pan (tilting skillet)—a device where the
A269 Specification for Seamless and Welded Austenitic
3
cooking energy is stored in a steel plate that is clad with a layer
Stainless Steel Tubing for General Service
of stainless steel. The clad plate has stainless steel sides to
accommodate various food products.
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
Cooking and Warming Equipment.
4
Current edition approved April 1, 2004. Published April 2004. Originally Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
approved in 1987. Last previous edition approved in 2001 as F1047 – 95 (2001). 4th Floor, New York, NY 10036.
5
DOI: 10.1520/F1047-04. Available from National Fire Protection Association (NFPA), 1 Batterymarch
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Park, Quincy, MA 02269-9101.
6
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Available from the National Sanitation Foundation, NSF Building, Ann Arbor,
Standards volume information, refer to the standard’s Document Summary page on MI 48105.
7
the ASTM website. Available from Underwriters Laboratories (UL), Corporate Progress, 333
3
Withdrawn. Pfingsten Rd., Northbrook, IL 60062.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
F1047 – 04
3.1.2 capacity—capacity of a braising pan is determined by 5.1.8 Capacity.
the volume of water that it is designed to hold during cook
...

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SCOPE
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SCOPE
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SCOPE
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Standard Specification for Frying and Braising Pans, Tilting Type

ABSTRACT
This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling. Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities. Braising pans are classified by type, grade, and style. Type: type IA - table or countertop units with regular shaped clad plate and pan sides, type IB - table or countertop units with circularly shaped clad plate and pan sides, type II - floor mounted pans with an open stand, type III - floor mounted pans with a cabinet base, and type IV - wall mounted pans. Grade: grade A - manual tilting system, and grade B - power tilting system. Style: style i - electric heated, and style ii - gas heated. The design and construction of tilting frying and braising pans are presented in details.
SCOPE
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Standard Test Methods for Performance of Range Tops

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the range top under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.  
5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.  
5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.  
5.4 The heat-up energy efficiency is a direct measurement of range top efficiency at the full-energy input rate and simmer energy is a measurement of the range top efficiency while maintaining operational temperature. This data can be used by food service operators in the selection of range tops, as well as for the management of a restaurant’s energy demands.
Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).  
5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range top capacity. This helps the food service operator match a range top to particular food output requirements.
SCOPE
1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.  
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1.3 The range top can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2), and  
1.3.2 Pilot energy consumption (see 10.3).  
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1.3.5 Simmer energy consumption rate (optional, see 10.6).  
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.6 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.

  • Standard
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  • Standard
    9 pages
    English language
    sale 15% off