ASTM F 2202 : 2002 : R2015
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets
Hardcopy , PDF
20-08-2020
English
01-03-2015
Important note : Users cannot be edited or removed once added to your Multi user PDF.CONTAINED IN VOL. 15.08, 2015 Gives commercial electric slow cook/hold ovens and hot food holding cabinets.
| Committee |
F 26
|
| DocumentType |
Standard
|
| Pages |
5
|
| ProductNote |
Reconfirmed 2015
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
1.1This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets.
1.2The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.3The 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 and health practices and determine the applicability of regulatory requirements prior to use.
| ASTM F 2140 : 2011 | Standard Test Method for Performance of Hot Food Holding Cabinets |
| ASTM D 3951 : 2010 | Standard Practice for Commercial Packaging |
| ASTM D 3951 : 1998 | Standard Practice for Commercial Packaging |
| ASTM F 2140 : 2001 : R2007 | Standard Test Method for Performance of Hot Food Holding Cabinets |
| ASTM D 3951 : 2015 | Standard Practice for Commercial Packaging |
| ASTM D 3951 : 2018 | Standard Practice for Commercial Packaging |
| MIL-STD-1399 Revision C:1988 | INTERFACE STANDARD FOR SHIPBOARD SYSTEMS |
| ASTM F 1166 : 1995 : REV A : R2006 | Standard Practice for Human Engineering Design for Marine Systems, Equipment and Facilities |
| NSF 4 : 2016 | COMMERCIAL COOKING, RETHERMALIZATION, AND POWERED HOT FOOD HOLDING AND TRANSPORTATION EQUIPMENT |
| ASTM F 2140 : 2011 : R2019 | Standard Test Method for Performance of Hot Food Holding Cabinets |
| MIL-STD-461 Revision G:2015 | REQUIREMENTS FOR THE CONTROL OF ELECTROMAGNETIC INTERFERENCE CHARACTERISTICS OF SUBSYSTEMS AND EQUIPMENT |
| NFPA 70 : 2017 | NATIONAL ELECTRICAL CODE |
| MIL-STD-1399-300 Revision B:2008 | ELECTRIC POWER, ALTERNATING CURRENT |
| ASTM F 1166 : 2007 : R2013 | Standard Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities |
| MIL-STD-167 Base Document:1993 | MECHANICAL VIBRATIONS OF SHIPBOARD EQUIPMENT |
| ASTM F 1166 : 2007 | Standard Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities |
| ASTM F 2140 : 2001 | Standard Test Method for Performance of Hot Food Holding Cabinets |
| ASTM F 1166 : 1995 : REV A : R2000 | Standard Practice for Human Engineering Design for Marine Systems, Equipment and Facilities |
| MIL-STD-167-1 Revision A:2005 | MECHANICAL VIBRATIONS OF SHIPBOARD EQUIPMENT (TYPE 1 - ENVIRONMENTAL AND TYPE 2 - INTERNALLY EXCITED) |
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