ASTM F1047-17 - Standard Specification for Frying and Braising Pans, Tilting Type
Standard Specification for Frying and Braising Pans, Tilting Type
|Keywords:||baine marie; boiling; braising; braising pan; frying; fry pan; griddling; reheating; sautéing; simmering; skillet; steaming; thawing; tilting; tilting fry pan; tilting skillet;|
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.5 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.