Standard Specification for Frying and Braising Pans, Tilting Type

Available format(s)

PDF

Language(s)

English

Published date

18-12-2017

Publisher

American Society for Testing and Materials

CONTAINED IN VOL. 15.12, 2017 Specifies tilting frying and braising pans or skillets; for preparation of foods by frying boiling and braising.

1.1This 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.

1.2Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities.

1.3The values as stated in inch-pound units are to be regarded as the standard. The values in parentheses are provided for information only.

1.4This 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.

1.5This 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.

Committee	F 26
DocumentType	Redline
Pages	5
PublisherName	American Society for Testing and Materials
Status	Current

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