ASTM F2202-02(2020)

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: F2202 −02 (Reapproved 2020) An American National Standard
Standard Specification for
Slow Cook/Hold Ovens and Hot Food Holding Cabinets
This standard is issued under the fixed designation F2202; 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 MIL-STD-461 MilitaryStandardforElectromagneticEmis-
sion and Susceptibility Requirements for the Control of
1.1 This specification covers commercial electric slow
Electromagnetic Interference
cook/hold ovens and hot food holding cabinets.
MIL-STD-1399/300 Interface Standards for Shipboard Sys-
1.2 The values stated in inch-pound units are to be regarded
tems Section 300A, Electric Power, Alternating Current
as the standard. The values given in parentheses are for
2.3 Other Publications:
information only.
ANSI/UL No. 197 Standard for Commercial Electric Cook-
1.3 The following safety hazards caveat pertains only to the ing Appliance s
test methods portion, Section 8, of this specification. This
ANSI/NFPA 70 National Electric Code
standard does not purport to address all of the safety concerns, ANSI B1.1 Unified Inch Screw Threads (UN and UNR
if any, associated with its use. It is the responsibility of the user
Thread Form)
of this standard to establish appropriate safety, health, and ANSI/NSF 4 Commercial Cooking, Rethermalization and
environmental practices and determine the applicability of
Hot Food Holding and Transport Equipment
regulatory limitations prior to use.
3. Terminology
1.4 This international standard was developed in accor-
dance with internationally recognized principles on standard- 3.1 Definitions:
ization established in the Decision on Principles for the 3.1.1 cook function, n—anoperatingmodeforthecook/hold
Development of International Standards, Guides and Recom- oven only. The cook function requires the ability to set a
mendations issued by the World Trade Organization Technical cooking temperature (200 to 325°F) at which the product is
Barriers to Trade (TBT) Committee. cooked.Thisfunctioniscompletedatapresettimeorwhenthe
product is cooked to a preset internal product temperature,
2. Referenced Documents
measured with a product probe.
2.1 ASTM Standards:
3.1.2 cook/hold oven, n—a device that can cook food
D3951 Practice for Commercial Packaging
products using natural convective hot air (without a circulating
F760 Specification for Food Service Equipment Manuals
fan or blower). The cook/hold ovens have a typical maximum
F1166 Practice for Human Engineering Design for Marine
operating temperature of 325°F. These ovens automatically
Systems, Equipment, and Facilities
switch the operating mode from cook to a hold function at the
F2140 Test Method for Performance of Hot Food Holding
completion of the cook function. The cook and hold functions
Cabinets
are defined in 3.1.1 and 3.1.4, respectively.
2.2 Military Publications:
3.1.3 hot food holding cabinet (food warmer), n—a device
MIL-STD-167/1 Mechanical Vibrations of Shipboard
that can hold precooked food products to preset product
Equipment, Type I—Environmental and Type II—
holding temperatures. In general, hot food holding cabinet is a
Internally Excited
device by itself and has a typical maximum operating tempera-
ture of 200°F.
This specification is under the jurisdiction of ASTM Committee F26 on Food 3.1.4 hold function, n—an operating mode for the cook/hold
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
oven and also the main function of the hot food holding
Cooking and Warming Equipment.
Current edition approved July 1, 2020. Published August 2020. Originally
approved in 2002. Last previous edition approved in 2015 as F2202 – 02 (2015). Available from Underwriters Laboratories (UL), Corporate Progress, 333
DOI: 10.1520/F2202-02R20. Pfingsten Rd., Northbrook, IL 60062.
2 5
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from National Fire Protection Association (NFPA), 1 Batterymarch
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Park, Quincy, MA 02269-9101.
Standards volume information, refer to the standard’s Document Summary page on Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
the ASTM website. 4th Floor, New York, NY 10036.
Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098 Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2202 − 02 (2020)
cabinet. The hold function allows holding a precooked product 4.4.3.1 Class A—Roll-in units; minimum full-size bake or
above a safe holding temperature as defined by the NSF sheet pans: 8.
guidelines (ANSI/NSF 4). In the case of cook/hold oven, the 4.4.3.2 Class B—Mobile units; minimum steam pans: 16.
oven is switched to the hold mode automatically after the cook 4.4.4 This standard does not purport to address all of the
function is completed. The hold function is always the default styles that may be available, but it provides an overview of the
mode and remains active as long as electrical power to the most common types and classes used in the industry.
cook/hold oven or hot food holding cabinet is ON.
4.5 Electrical Class:
3.1.5 oven cavity, n—portion or area of the oven in which
4.5.1 Class 1—120 V, 50/60 Hz, 1 phase.
food products are heated or cooked.
4.5.2 Class 2—208 V, 50/60 Hz, 1 phase.
4.5.3 Class 3—208 V, 50/60 Hz, 3 phase.
3.1.6 pans, n—containers used to hold the food product in
4.5.4 Class 4—240 V, 50/60 Hz, 1 phase.
the oven cavity: (1) a full-size bake or sheet pan is nominally
4.5.5 Class 5—240 V, 50/60 Hz, 3 phase.
18 by 26 by 1 in. (457 by 660 by 25 mm), (2) a half -size bake
4.5.6 Class 6—480 V, 50/60 Hz, 3 phase.
or sheet pan is nominally 18 by 13 by 1 in. (305 by 508 by 25
mm), and (3) a steam pan is nominally 12 by 20 by 2.5 in. (305
5. Ordering Information
by 508 by 64 mm).
5.1 Orders for cook/hold ovens and hot food holding cabi-
3.1.7 product monitoring system, n—the cook function of
nets in accordance with this specification shall include the
the cook/hold oven is monitored for operating parameters such
following information:
as starting and ending cook time, oven temperature, internal
5.1.1 ASTM specification number and date of issue,
product temperature. Similarly, the hold function of the cook/
5.1.2 Quantity of units to be furnished,
hold oven and hot food holding cabinet is monitored for
5.1.3 Type,
starting time and ending time of hold function, starting and
5.1.4 Style and class, and
ending oven and internal product temperature. The product
5.1.5 Electrical class.
monitoring system should at a very minimum be capable of
5.2 The following options should be reviewed, and if
providing the above-mentioned information, if specified.
desired they should be also be included in the order:
3.1.8 product probe, n—a temperature sensing device sup-
5.2.1 When Federal/Military procurement(s) is involved,
plied with cook/hold oven or hot food holding cabinet. The
refer to the supplemental pages.
product probe measures the internal temperature of the food
5.2.2 When other than manufacturer’s standard,
productthatiscookedorheldwarm.Theproductprobemaybe
commercial, and domestic packaging is required, specify
used to control heat supplied to the oven.
packaging requirements.
5.2.3 When special or supplemental requirements, or both,
4. Classification
such as inspections, options, accessories, modifications,
4.1 Cook/hold ovens and hot food holding cabinets covered
changes for correctional facilities use, additional nameplate
by this specification are classified by capacity, type, style and
data, etc. are required.
electrical class.
5.2.4 When specified, a certification to ensure that samples
representing each lot have been either tested or inspected as
4.2 Capacity—The capacity of the cook/hold oven and hot
directed and the requirements have been met. When specified,
food holding cabinet is determined by the number of bake or
a copy of the certification and/or test results shall be furnished
sheet pans, steam table pans, or a combination thereof that the
to the purchaser.
oven is designed for cooking or holding. For capacity
classification, the minimum vertical clearance between rows of
6. Physical Requirements
pans shall be as follows: bake or sheet pans, 1 in. (25 mm);
6.1 Design and Manufacture—The cook/hold ovens and hot
steam pans, 2.5 in. (64 mm).
food holding cabinets shall consist of an oven cavity, sealing
4.3 Type:
type of door(s), heating elements/heating coil, oven racks for
4.3.1 Type 1—Cook/hold oven.
physically supporting the steam/sheet pans, and provision to
4.3.2 Type 2—Hot food holding cabinet.
limit condensate/grease drippings on the floor or tabletop
4.4 Style:
surface. The ovens may include a door-sensing mechanism,
4.4.1 Style 1—Table or countertop units.
vents, product probe, grease collection pan, and product
4.4.1.1 Class A—Half-size single cavity construction; mini-
monitoring system, if specified.
mum steam pans: 3.
6.1.1 Doors—The door(s) shall have replaceable gaskets.
4.4.1.2 Class B—Full-size single cavity construction; mini-
6.1.2 Heating System—The heaters should be attached in a
mum full size bake or sheet pans: 6.
recessed location so no accidental contact can be made. If open
4.4.2 Style 2—Floor standing units.
resistive coil type heaters are used, it should be electrically
4.4.2.1 Class A—Full-size single compartment, single con- insulated from all metal contacts and should be protected from
trol; minimum half size bake or sheet pans: 16.
condensate/water dripping.
4.4.2.2 Class B—Full-size double compartment, double 6.1.3 Controls:
control; minimum full-size bake or sheet pans per cavity: 8.
6.1.3.1 The following control functions must be provided
4.4.3 Style 3—Roll-in/mobile units. for the operation of the cook/hold oven:
F2202 − 02 (2020)
(1) Able to set oven temperature for cook function and processed to resist corrosion in accordance with the manufac-
oven temperature for hold function, turer’s standard practice.
(2) Abletosetcookinginterval-timeroraninternalproduct
7.3 Threaded Parts—All threaded parts shall conform to
probe, and
ANSI B1.1.
(3) Means to measure or indicate oven cavity temperature.
6.1.3.2 The following control functions must be provided
8. Performance Requirements
for the operation of t
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