【国外标准】 Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets

This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets which are classified by capacity, type (Type I and Type II), style (Style 1, Style 2, and Style 3, each of Class A and Class B), and electrical class (Class 1, Class 2, Class 3, Class 4, Class 5, and Class 6). The cook/hold ovens and hot food holding cabinets shall consist of an oven cavity, sealing type of door(s), heating elements/heating coil, oven racks for physically supporting the steam/sheet pans, and provision to limit condensate/grease drippings on the floor or tabletop surface. The ovens may include a door sensing mechanism, vents, product probe, grease collection pan, and product monitoring system. The physical requirements for doors, heating system, control functions, and accessories are specified. Hardware and fittings as well as threaded parts shall conform to the specified material requirements. The cook/hold ovens and hot food holding cabinets shall pass the performance test.1.1 This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets.1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.1.3 The following safety hazards caveat pertains only to the test methods portion, Section 8, 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.4 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.