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ASTM F2092-14

Historical Revision

Standard Specification for Convection Oven Gas or Electric

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1.1 This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. The units may have water and drain connections for adding moisture but do not have a dedicated steam only mode.

1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.

1.3 This standard 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.


This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. Convection ovens covered by this specification are classified by type, grade, class, size, style and capacity: Type I, Type II, and Type III; Grade A and Grade B; Class 1, Class 2, Class 3, Class 4, Class 5, Class 6, Class 7, Class 8, Class 9, Class 10, and Class 11; Size a and Size b; and Style i and Style ii. Performance testing and thermostat test shall be performed to conform with the specified requirements.


SDO ASTM: ASTM International
Document Number F2092
Publication Date June 1, 2014
Language en - English
Page Count 6
Revision Level 14
Supercedes
Committee F26.02
Publish Date Document Id Type View
Feb. 1, 2024 F2092-24 Revision
June 1, 2014 F2092-14 Revision
April 10, 2001 F2092-01 Revision
June 1, 2022 F2092-14R22 Reaffirmation
April 1, 2007 F2092-01R07 Reaffirmation