ASTM-F1360 › Historical Revision Information
Standard Specification for Ovens, Microwave, Electric
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This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food. The microwave ovens are classified by types, sizes, groups, styles, and classes. In terms of types, there are two kinds: Type I is commercial microwave oven and Type II is combination of commercial microwave and convection/radiant heat oven. They can be classified into Size 600, Size 1200, and Size 1800 according to microwave output power. In terms of cavity volume, these ovens can be divided into Group 1, Group 2, Group 3, and Group 4. As for the size of cooking cavity, these microwave ovens may be grouped into Class 1, Class 2, Class 3, and Class 4. They may have two styles: Style 1 which has a dial type timer and Style 2 which has a digital timer and touchpad controls(computer controlled). The material, design, construction, and physical requirements of microwave ovens shall be discussed. The performance requirements of these ovens shall be discussed after evaluating the following: cooking cavity light, interchangeability, microwave rated power output, and operation. The following tests shall be performed: cavity weight load test, microwave rated power output test, commercial microwave oven reliability test, production unit test, operational test, and microwave energy distribution test.
Scope
1.1 This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food.
1.2 Limitations—This specification does not include all types, sizes, groups, styles, and classes of the commodities indicated by the titles of the specification, or that are commercially available, but is intended to cover the types, sizes, groups, styles, and classes that are suitable for general requirements.
1.3 Oven Selection And Application— Prior to the use of the classifications given in 4.1, the user agency should ensure they are not restricted by some aspect of the microwave oven design such as a weight or external dimension limitation that would prevent the unrestricted use of the classifications given in 4.1.
1.4 Microwave Oven Availability—Although 4.1 lists a wide range of sizes, classes, groups, and styles for commercial types of ovens, not all combinations are available.
1.5 The values stated in inch-pound units are to be regarded as the standard. The SI units given in parentheses are for information only.
1.6 The following precautionary caveat pertains to the test method portion only, Section 11, of this specification: 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.
Keywords
food service equipment; microwave; ovens; ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
To find similar documents by ASTM Volume:
15.12 (Livestock, Meat, and Poultry Evaluation Systems; Food Service Equipment)
To find similar documents by classification:
To find similar documents by Federal Supply Class Code:
FSC 7310 (Food Cooking, Baking, and Serving Equipment)
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Document Number
ASTM-F1360-06(2012)
Revision Level
2006 R12 EDITION
Status
Superseded
Modification Type
Reapproval
Publication Date
Aug. 15, 2012
Document Type
Specification
Page Count
9 pages
Committee Number
F26.02