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.

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Publication Date
31-Oct-2010
Current Stage
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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
Designation: F1047 −10 An American National Standard
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 U.S. Department of Defense.
1. Scope ritic and Martensitic Stainless Steel Tubing for General
Service
1.1 This specification covers tilting frying and braising pans
A269 Specification for Seamless and Welded Austenitic
(also known as tilting skillets; hereinafter called braising pans)
Stainless Steel Tubing for General Service
suitable for the preparation of foods by several methods, such
A276 Specification for Stainless Steel Bars and Shapes
as frying, braising, and boiling.
A568/A568M Specification for Steel, Sheet, Carbon,
1.2 Braising pans shall be self-contained units with all
Structural,andHigh-Strength,Low-Alloy,Hot-Rolledand
required operating and safety controls ready for connection to
Cold-Rolled, General Requirements for
utilities.
A635/A635M Specification for Steel, Sheet and Strip,
Heavy-Thickness Coils, Hot-Rolled, Alloy, Carbon,
1.3 The values as stated in inch-pound units are to be
regarded as the standard. The values in parentheses are Structural, High-Strength Low-Alloy, and High-Strength
Low-Alloy with Improved Formability, General Require-
provided for information only.
ments for
1.4 This specification may involve hazardous materials,
A1011/A1011M Specification for Steel, Sheet and Strip,
operations, and equipment. This standard does not purport to
Hot-Rolled, Carbon, Structural, High-Strength Low-
address all of the safety concerns, if any, associated with its
Alloy, High-Strength Low-Alloy with Improved
use. It is the responsibility of the user of this standard to
Formability, and Ultra-High Strength
establish appropriate safety and health practices and deter-
D3951 Practice for Commercial Packaging
mine the applicability of regulatory limitations prior to use.
F760 Specification for Food Service Equipment Manuals
F1786 Test Method for Performance of Braising Pans
2. Referenced Documents
4
2 2.2 ANSI Standards:
2.1 ASTM Standards:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR
A36/A36M Specification for Carbon Structural Steel
Thread Form)
A167 Specification for Stainless and Heat-Resisting
ANSI Z1.4 Sampling Procedures and Tables for Inspection
Chromium-Nickel Steel Plate, Sheet, and Strip (With-
3 by Attributes
drawn 2014)
ANSI Z21.41 Quick-Disconnect Devices for Use with Gas
A176 Specification for Stainless and Heat-Resisting Chro-
3 Fuel Appliances
mium Steel Plate, Sheet, and Strip (Withdrawn 2015)
ANSI A21.69 Connectors for Moveable Gas Appliances
A240/A240M Specification for Chromium and Chromium-
ANSI Z83.11 Gas Food Service Equipment
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
5
2.3 National Fire Protection Association Standards:
Vessels and for General Applications
ANSI/NFPA 54 National Fuel Gas Code
A263 Specification for Stainless Chromium Steel-Clad Plate
ANSI Z223/NFPA 70 National Electrical Code
A268/A268M Specification for Seamless and Welded Fer-
6
2.4 NSF International Standard:
NSF/ANSI Standard No. 4 Commercial Cooking,
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
Rethermalization, and Powered Hot Food Holding and
Service Equipment and is the direct responsibility of Subcommittee F26.02
Transportation Equipment
Current edition approved Nov. 1, 2010. Published December 2010. Originally
approved in 1987. Last previous edition approved in 2004 as F1047 – 04. DOI:
10.1520/F1047-10.
2 4
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM 4th Floor, New York, NY 10036.
5
Standards volume information, refer to the standard’s Document Summary page on Available from National Fire Protection Association (NFPA), 1 Batterymarch
the ASTM website. Park, Quincy, MA 02269-9101.
3 6
The last approved version of this historical standard is referenced on Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
www.astm.org. Arbor, MI 48113-0140, http://www.nsf.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1047 − 10
7 2 2
2.5 Underwriters Laboratories Standard: 4.5.1 Size a—less than 500 in. (3225.8 cm ) of cooking
UL/ANSI Standard No. 197 Comm
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
An American National Standard
Designation:F1047–04 Designation: F1047 – 10
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
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.
2. Referenced Documents
2
2.1 ASTM Standards:
A36/A36M Specification for Carbon Structural Steel
A167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip
A176 Specification for Stainless and Heat-Resisting Chromium Steel Plate, Sheet, and Strip
A240/A240M Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels
and for General Applications
A263 Specification for Stainless Chromium Steel-Clad Plate
A268/A268M Specification for Seamless and Welded Ferritic and Martensitic Stainless Steel Tubing for General Service
A269 Specification for Seamless and Welded Austenitic Stainless Steel Tubing for General Service
A276 Specification for Stainless Steel Bars and Shapes
3
A366/A366MSpecification for Steel, Sheet, Carbon, Cold-Rolled, Commercial Quality
568/A568M Specification for Steel, Sheet, Carbon, Structural, and High-Strength, Low-Alloy, Hot-Rolled and Cold-Rolled,
General Requirements for
3
A569/A569MSpecification for Steel, Carbon (0.15 Maximum Percent), Hot-Rolled Sheet and Strip Commercial Quality
635/A635M Specification for Steel, Sheet and Strip, Heavy-Thickness Coils, Hot-Rolled, Alloy, Carbon, Structural,
High-Strength Low-Alloy, and High-Strength Low-Alloy with Improved Formability, General Requirements for
A1011/A1011M Specification for Steel, Sheet and Strip, Hot-Rolled, Carbon, Structural, High-Strength Low-Alloy, High-
Strength Low-Alloy with Improved Formability, and Ultra-High Strength
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1786 Test Method for Performance of Braising Pans
3
2.2 ANSI Standards:
ANSI B1.1 Unified Inch Screw Threads (UN and UNR Thread Form)
ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes
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.
Current edition approved April 1, 2004. Published April 2004. Originally approved in 1987. Last previous edition approved in 2001 as F1047–95(2001). DOI:
10.1520/F1047-04.
Current edition approved Nov. 1, 2010. Published December 2010. Originally approved in 1987. Last previous edition approved in 2004 as F1047 – 04. DOI:
10.1520/F1047-10.
2
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Withdrawn.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
F1047 – 10
ANSI Z21.41 Quick-Disconnect Devices for Use with Gas FiredFuel Appliances
ANSI A21.45Flexible Connectors of Other than All-Metal Construction for Gas Appliances ANSI A21.69 Connectors for
Moveable Gas Appliances
ANSI Z83.11
...

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