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American National Standard For

Household Cooking Gas Appliances
ANSI Z21.1-2005
 Twenty-Eighth Edition - 2005
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CSA America, Inc.

8501 East Pleasant Valley Road
Cleveland, Ohio 44131

Approved
March 14, 2005
American National
Standards Institute, Inc.

Copyright © 2005

CSA America, Inc.

Permission is granted to republish material herein in laws or ordinances, and in regulations, administrative
orders, or similar documents issued by public authorities. Those desiring permission for other
republication should consult CSA America, Inc., 8501 East Pleasant Valley Road, Cleveland, Ohio 44131.
 Preface

This publication represents a basic standard for safe operation, substantial and durable construction, and
acceptable performance of household cooking gas appliances. It is the result of years of experience in the
manufacture, testing, installation, maintenance, inspection and research on household cooking gas
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appliances designed for the utilization of gas. There are risks of injury to persons inherent in some
appliances that, if completely eliminated, would defeat the utility of the appliance. The provisions in this
Standard are intended to reduce such risks while retaining the normal function of the appliance.

Nothing in this standard is to be considered in any way as indicating a measure of quality beyond
compliance with the provisions it contains. It is designed to allow compliance of household cooking gas
appliances, the safety construction and performance of which may exceed the various provisions
specified herein. In its preparation, recognition has been given to possibilities of improvement through
ingenuity of design. As technical advances take place, revisions may become necessary. When they are
believed desirable, recommendations or suggestions should be forwarded to the Chairman of Accredited
Standards Committee Z21/83, 8501 East Pleasant Valley Road, Cleveland, Ohio 44131. A proposal form
is provided in the back of this document.

Safe and satisfactory operation of household cooking gas appliances depends to a great extent upon its
proper installation, use and maintenance. It should be installed, as applicable, in accordance with the
National Fuel Gas Code, ANSI Z223.1/NFPA 54,; the (U.S.) Manufactured Home Construction and Safety
Standard, Title 24 CFR, Part 3280, or when such standard is not applicable, Manufactured Home
Installations, ANSI/NCSBCS A225.1 or the Standard for Manufactured Home Installations, Sites, and
Communities, ANSI/NFPA 501A, manufacturers' installation instructions, and local municipal building
codes.

Users of this American National Standard are advised that the devices/products/activities within its scope
may be subject to regulation at the Federal state or local level. Users are strongly urged to investigate this
possibility through appropriate channels. In the event of a conflict with this standard, the Federal, state or
local regulation should be followed.

CAUTION NOTICE: This American National Standard may be revised or withdrawn at any time. The
procedures of the American National Standards Institute, Inc., require that action be taken to reaffirm,
revise or withdraw this standard no later than five (5) years from the date of approval. Purchasers of
American National Standards may receive current information on all standards by calling or writing the
American National Standards Institute, Inc., 11 West 42nd Street, New York, N.Y. 10036, (212) 642-
4900.

EFFECTIVE DATE: An organization using this standard for product evaluation as a part of its certification
program will normally establish the date by which all products certified by that organization should
comply with this standard.
 History Of The Development Of The Standard
For Household Cooking Gas Appliances
(This History is informative and is not part of the standard.)
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The first definite step toward the preparation of gas range specifications appears to have been taken by
The Philadelphia Gas Works Company in 1903, after several years' observation had indicated the
desirability of preparing general specifications which would enable manufacturers to build their ranges to
meet certain specific requirements.

In Volume 4 of the 1909 Proceedings of the American Gas Institute there is a report of the Committee on
Utilization of Gas Appliances which includes the specifications in use by two large purchasers of gas
ranges. In the 1912 proceedings: (1) specifications for gas ranges were submitted for approval which had
been prepared jointly by the Committee of the American Gas Institute and a similar Committee of the
National Commercial Gas Association, and (2) recommendation was made that a standing committee be
appointed to continue the standardization and simplification of gas appliance specifications.

These specifications were revised several times between 1914 and 1918. In June 1918 the American Gas
Institute and the National Commercial Gas Association amalgamated to form the American Gas
Association. During 1919 a Committee on Standardization of Gas Appliances was formed by the
American Gas Association to carry out revisions of existing gas appliance specifications.

In 1925 the Subcommittee on Approval Requirements for Domestic Gas Ranges was formed for the
purpose of revising existing standards of the American Gas Association and placing them in a form
adaptable to industry's needs and readily capable of enforcement by the newly created Testing
Laboratories of the American Gas Association. The first American Gas Association Approval Requirements
for Gas Ranges were released to the gas industry in 1926. Revised editions were published in 1928 and
1930.

In September 1930, the American Gas Association Approval Requirements Committee became Sectional
Committee Z21 of the American Standards Association. Consequently, the Subcommittee on Approval
Requirements for Domestic Gas Ranges became a subcommittee of the Z21 Committee.

During 1930 and 1931, general revision and enlargement of the standards were undertaken by the
subcommittee and the Z21 Committee. The resulting standard, the most comprehensive ever issued for
gas ranges, was submitted to the American Standards Association for adoption and accepted in 1932.

Revisions to this standard reflecting the latest developments and improvements were approved by the
subcommittee during 1932. This draft standard was adopted by the Z21 Committee at its May, 1933
meeting and approved as American Standard by the American Standards Association in 1933. Following
this procedure, seven subsequent editions of this standard were approved by the American Standards
Association from 1935 to 1955.

Up to this point, the domestic gas range standard (Z21.1) covered both free-standing and built-in
cooking units; however, in view of the rapid development of built-in units (formerly classified as recessed
range sections) as well as other considerations as to the testing of these types of units, it was deemed
advisable to have a separate standard devoted to each type of appliance. Consequently, the standard was
divided into two volumes: the fourteenth edition, Volume I, Free-Standing Units (Z21.1.1), and the first
edition, Volume II, Built-In Domestic Cooking Units (Z21.1.2), which were approved as American
Standard by the American Standards Association in 1956. New editions of Z21.1.1 and Z21.1.2 were
approved in 1959.

ii
 As a result of the use of domestic gas ranges by the trailer coach and mobile home industry, the
standards were modified to cover the special cons-truction and performance features deemed necessary
for ranges for installation in such vehicles. These revisions were included in first addenda to the standards
approved as American Standards in 1960. Subsequent editions of both standards were approved in 1961
and 1964.

Continued progress in the development of domestic gas ranges prompted further revision of the
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standards. In the first addenda (Z21.1.1a-1965 and Z21.1.2a-1965) issued to the seventeenth edition of
Z21.1.1 and the fourth edition of Z21.1.2, provisions covering outdoor gas broilers were incorporated.

In August 1966, the American Standards Association was reconstituted as the United States of America
Standards Institute. As a result, the eighteenth edition of Z21.1.1 and the fifth edition of Z21.1.2, were
approved as USA Standards by the United States of America Standards Institute in 1967.

In October 1969, the United States of America Standards Institute was renamed the American National
Standards Institute, Inc.

As a result of continued progress and development of domestic cooking equipment designs plus the
increasing similarity of some designs of free-standing and built-in ranges, the subcommittee concluded
that reorganization and expansion of the domestic gas range standards was needed to adequately cover
various types of cooking equipment. Accordingly, three draft standards were distributed for review and
comment during September 1970: coverage for outdoor broilers contained in the existing standards, plus
added coverage for outdoor top cooking units, was combined into a draft standard for outdoor cooking
gas appliances; coverage for appliances for use with liquefied petroleum gases and for installation in
travel trailers, as contained in the existing standards, was combined into a separate draft standard for
recreational vehicle cooking appliances; and the remainder of Z21.1.1 and Z21.1.2 was combined into a
draft standard for household cooking gas appliances.

The nineteenth edition of the former domestic gas range standards, Z21.1.1 and Z21.1.2, retitled and
redesignated the American National Standard for Household Cooking Gas Appliances, Z21.1, was
approved as American National Standard in 1972.

Further revisions in line with developments in gas utilization, including transfer of the remaining coverage
for appliances for recreational vehicle installation to American National Standard for Recreational Vehicle
Cooking Gas Appliances, Z21.57, were incorporated in the twentieth edition of the household cooking
gas appliance standard which was approved as American National Standard by the American National
Standards Institute, Inc., in 1974.

The twenty-first, twenty-second, twenty-third and twenty-fourth, twenty-fifth, twenty-sixth, and twenty-
seventh editions of the household cooking gas appliance standards were approved as American National
Standards by the American National Standards Institute, Inc., in 1978, 1982, 1987, 1990, 1993, 1996,
and 2000 respectively.

Following the procedures outlined above, further revisions to this standard, Z21.1, were developed in line
with industry developments. This, the twenty-eighth edition of the household cooking gas appliance
standard, was approved as an American National Standard by the American National Standards Institute,
Inc. on March 14, 2005.

iii
 Previous editions of the household cooking gas appliance standard, and addenda thereto, approved by
the American National Standards Institute or its predecessor organizations are as follows:

Z21A-1932
Z21.1-1933
Z21.1-1935
Z21.1-1937
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Z21.1-1940
Z21.1-1942
Z21.1-1948 Z21.1a-1949
Z21.1-1952 Z21.1a-1953 Z21.1b-1954
Z21.1-1955
Z21.1.1-1956 Z21.1.1a-1957 Z21.1.1b-1958
Z21.1.1-1959 Z21.1.1a-1960
Z21.1.1-1961 Z21.1.1a-1962 Z21.1.1b-1963
Z21.1.1-1964 Z21.1.1a-1965 Z21.1.1b-1966
Z21.1.1-1967 Z21.1.1a-1968 Z21.1.1b-1969
Z21.1-1972
Z21.1-1974 Z21.1a-1974 Z21.1b-1976
Z21.1-1978 Z21.1a-1979 Z21.1b-1981
Z21.1-1982 Z21.1a-1982 Z21.1b-1984
Z21.1-1987 Z21.1a-1989 Z21.1b-1989
Z21.1-1990 Z21.1a-1991 Z21.1b-1993
Z21.1-1993
Z21.1-1996 Z21.1a-1997 Z21.1b-1998
Z21.1-2000 Z21.1a-2003 Z21.1b-2003

The following identifies the designation and year of the twenty-eighth edition of the standard:

ANSI Z21.1-2005

NOTE: This edition of Z21.1 incorporates changes to the 2000 edition of Z21.1.

iv
 Accredited Standards Committee Z21/83
────────•────────

DARYL L. HOSLER, Chairman

PAUL E. BEACH, Vice Chairman
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ALLEN J. CALLAHAN, Administrative Secretary (Non-Voting)

REPRESENTING AIR-CONDITIONING REPRESENTING GENERAL SERVICES
CONTRACTORS OF AMERICA: ADMINISTRATION:
Michael Honeycutt Bruce Geren
John W. Vann (Alternate)
REPRESENTING AMERICAN ASSOCIATION
OF FAMILY AND CONSUMER SCIENCES: REPRESENTINGHEARTH, PATIO & BARBEQUE
ASSOCIATION:
Frances Gailey
Jack H. Goldman
REPRESENTING AMERICAN BOILER
MANUFACTURERS ASSOCIATION: REPRESENTING INDIVIDUAL MEMBERS:
Dan Christenson R. Michael Martin
Alex Spataru
REPRESENTING AMERICAN GAS
ASSOCIATION: REPRESENTING INDUSTRIAL HEATING
EQUIPMENT ASSOCIATION:
Edward J. Angelone
C. John Beck Doug Perry
Ronnie Ray Frazier
REPRESENTING INTERNATIONAL
Amy Beth Wagner-Sherwin
ASSOCIATION OF PLUMBING AND
Martin Petchul
MECHANICAL OFFICIALS:
Jack D. Rea
Matthew W. Wilber Robert L. Shepherd
REPRESENTING AMERICAN PUBLIC GAS REPRESENTING INTERNATIONAL CODE
ASSOCIATION: COUNCIL:
Bert Kalisch Gregg A. Gress
REPRESENTING ASSOCIATION OF HOME REPRESENTING LOWES'S COMPANY INC.:
APPLIANCE MANUFACTURERS:
Jeff Jacumin
Issac Sargunam
Tom Riley (Alternate) REPRESENTING NATIONAL ELECTRICAL
MANUFACTURERS ASSOCIATION:
REPRESENTING GAS APPLIANCE
MANUFACTURERS ASSOCIATION, INC.: John T. Adams

Charles W. Adams REPRESENTING NATIONAL FIRE

Paul Beach PROTECTION ASSOCIATION:
Daniel J. Canclini Theodore C. Lemoff
David Christensen
Michael Eberlein
Norman E. Mattson
James Mullen
Frank Myers
Gary J. Potter
Neil Rolph (Alternate)
Terrance Slaby

v
 Accredited Standards Committee Z21/83
REPRESENTING NATIONAL INSTITUTE OF REPRESENTING NORTH AMERICAN
STANDARDS AND TECHNOLOGY, U.S. ASSOCIATION OF FOOD EQUIPMENT
DEPARTMENT OF COMMERCE: MANUFACTURERS (NAFEM)
Walter G. Leight Jeffery A. Kincer
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REPRESENTING NATIONAL PROPANE GAS REPRESENTING SOUTHERN CALIFORNIA

ASSOCIATION: GAS COMPANY:
Bruce J. Swiecicki Daryl L. Hosler
REPRESENTING NAVAL FACILITIES REPRESENTING U.S. DEPARTMENT OF
ENGINEERING COMMAND, U.S. ENERGY:
DEPARTMENT OF THE NAVY:
Cyrus Nassari
Thomas J. Harris
REPRESENTING U.S. DEPARTMENT OF
REPRESENTING UNDERWRITERS HEALTH & HUMAN SERVICES:
LABORATORIES:
Rudy Tatum
Robert Wozniak
REPRESENTING U.S. DEPARTMENT OF
Travis Harden (Alternate)
HOUSING AND URBAN DEVELOPMENT:
REPRESENTING U.S. CONSUMER PRODUCT
Victor J. Ferrante
SAFETY COMMISSION:
Donald W. Switzer

vi
 Technical Advisory Group On Standards
For Domestic Gas Ranges

REPRESENTING MANUFACTURERS:
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Norman Chiu
James Goins
Roger Hetler
James Hurley
Wiley W. Miller
Todd Smith
Mike Valle
Alan Wasetis

REPRESENTING AUXILIARY EQUIPMENT MANUFACRURERS:

Brian Grolff
David Troscinski

REPRESENTING RECREATIONAL VEHICLE INDUSTRY:

John M. Scime

vii
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 Contents
Page
Part I. Construction

1.1 Scope ....................................................................................................................... 1

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1.2 General Construction and Assembly ....................................................................... 3

1.3 Appliance Structure ................................................................................................ 6
1.4 Bases, Legs, Casters and Frames.............................................................................. 8
1.5 Glass/Ceramic Panels.............................................................................................. 9
1.6 Stability Tests ........................................................................................................ 11
1.7 Gas Supply Lines ................................................................................................... 14
1.8 Manual Valves and Other Energy Controlling Devices ............................................ 15
1.9 Gas Appliance Pressure Regulators ......................................................................... 17
1.10 Automatic Valves ................................................................................................... 18
1.11 Thermostats .......................................................................................................... 18
1.12 Orifices and Orifice Fittings.................................................................................... 19
1.13 Main Burner and Pilot Input Ratings ...................................................................... 20
1.14 Burners.................................................................................................................. 20
1.15 Top Surface Cooking Section Burner Lighters......................................................... 22
1.16 Automatic Gas Ignition Systems............................................................................. 23
1.17 Pilot Gas Filters ...................................................................................................... 25
1.18 Cooking Tops, Surface Cooking Section Covers and Utensil Supports .................... 25
1.19 Drip Trays.............................................................................................................. 26
1.20 Oven and Broiler Linings and Oven Bottoms.......................................................... 26
1.21 Oven Racks, Rack Supports and Broiler Pans .......................................................... 26
1.22 Thermal Insulation................................................................................................. 27
1.23 Venting and Combustion Air Supply ...................................................................... 27
1.24 Fan and Limit Controls ........................................................................................... 29
1.25 Flue Collars............................................................................................................ 29
1.26 Flue Deflectors....................................................................................................... 29
1.27 Electrical Equipment and Wiring ............................................................................ 30
1.28 Instructions............................................................................................................ 37
1.29 Marking................................................................................................................. 43

Part II. Performance

2.1 General ................................................................................................................. 53

2.2 Test Gases ............................................................................................................. 55
2.3 Test Pressures and Burner Adjustments .................................................................. 56
2.4 Combustion .......................................................................................................... 57
2.5 Burner and Pilot Operating Characteristics............................................................. 61
2.6 Top Surface Cooking Section Burner Lighters......................................................... 66
2.7 Ignition Systems .................................................................................................... 68
2.8 Manual Gas Valves................................................................................................. 74
2.9 Gas Appliance Pressure Regulators ......................................................................... 75
2.10 Automatic Valves ................................................................................................... 75
2.11 Thermostats .......................................................................................................... 75
2.12 Oven Heating Capacity.......................................................................................... 79
2.13 Oven Heat Distribution.......................................................................................... 80
2.14 Broiler Temperature............................................................................................... 82

ix
 Contents (Continued)
Page

2.15 Broiler Heat Distribution ........................................................................................ 84

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2.16 Broiler Performance ............................................................................................... 84

2.17 Evaluation of Clothing Ignition Potential................................................................ 85
2.18 Evaluation of Burn Hazard Potential of Exterior Surfaces......................................... 88
2.19 Temperatures of Handles, Knobs and Touchpads................................................... 90
2.20 Wall, Floor and Enclosure Temperatures................................................................. 91
2.21 Abnormal Operation Stalled-Fan Test..................................................................... 94
2.22 Flue Gas Temperature............................................................................................ 95
2.23 Draft Hoods........................................................................................................... 95
2.24 Exhaust Hood Outlet Air Temperature ................................................................... 97
2.25 Oven Flue Discharge Temperatures ........................................................................ 98
2.26 Performance of Appliances Provided with Pyrolytic Self-Cleaning Oven or
Self-Cleaning Broiler Features................................................................................. 98
2.27 Performance of an Appliance Incorporating a Microwave Cooking Section .......... 105
2.28 Marking Material Adhesion and Legibility ............................................................ 106
2.29 Safety Circuit Analysis .......................................................................................... 107

Tables

TABLE I. Door Loading ....................................................................................................... 110

TABLE II. Minimum Acceptable Wall Thickness for Aluminum Semi-Rigid Tubing................. 110
TABLE III. Maximum Tubing and Fitting Temperatures ......................................................... 111
TABLE IV. Oven Rack Loading............................................................................................... 111
TABLE V. Maximum Allowable Rise Above Room Temperature for
Various Component Parts .................................................................................... 112
TABLE VI. ............................................................................................................................ 113
TABLE VII. Maximum Allowable Motor Winding Temperatures .............................................. 113
TABLE VIII. Characteristics of Test Gases ................................................................................. 114
TABLE IX. Inlet Test Pressures ............................................................................................... 114
TABLE X. Gas Pressure and Input Conditions for use in the
Various Performance Tests .................................................................................... 115
TABLE XI. ............................................................................................................................ 115
TABLE XII. Maximum Surface Temperature, °F (°C)................................................................ 116
TABLE XIII. Maximum Handle and Knob Temperatures, °F (°C)............................................... 116
TABLE XIV. Test conditions for wall, floor and enclosure temperature tests ............................. 117

Figures

Figure 1. Example of Apparatus for Determining Strength of Floor-

Supported Unit Bodies, as Set-Up for Testing End Frames ..................................... 120

x
 Contents (Continued)
Page

Figure 2. Typical Floor-Supported Cooking Units................................................................. 120

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Figure 3. Recommended Dimensions for D-Shaped Handle

Cavity for Valve Stems of 11/32 Inch (8.7 mm) Diameter ......................................... 121

Figure 4. Test Structure for Built-In Top Surface Cooking

Units and Open Top Broiler Units ......................................................................... 122

Figure 5. Test Enclosure for Testing Built-In Oven and Enclosed Broiler Units ....................... 123

Figure 6. Location of Thermometers for Determination of Ambient Room

Temperature During Test for Wall, Floor and Enclosure Temperatures................... 123

Figure 7. Range Top Burner Test Utensil .............................................................................. 124

Figure 8. Shielded Thermocouple Between Two 1 Inch (25.4 mm)

Squares of 1/16-Inch (1.6 mm) Aluminum............................................................... 125

Figure 9. Griddle Plate Used in Combustion Test ................................................................. 125

Figure 10. Arrangement of Test Apparatus Simulating Reaching

for Controls or Performing Cooking Operations .................................................... 126

Figure 11. Arrangement of Test Apparatus Simulating Both Reaching

for Controls or Performing Cooking Operations and Oven Usage.......................... 126

Figure 12. Surfaces Surrounding a Knob or Control and Subject to Contact .......................... 127

Figure 13. Temperature-Measuring and Accessibility Probe ................................................... 128

Figure 14. Test Structure for Floor-Supported Units Not

Having Elevated Cooking Sections ........................................................................ 129

Figure 15. Test Structure for Floor-Supported Units Having Elevated Cooking Sections.......... 130

Figure 16. Method of Sealing Annuli Around Vent During Wall and
Enclosure Temperature Test.................................................................................. 131

Figure 17. Method of Mounting Thermocouple .................................................................... 131

Figure 18. Typical Device for Measuring Oven Flue Discharge Temperatures ......................... 132

Figure 19. Samples Failure Modes and Effects Analysis for Component Miswiring.................. 132

Exhibit A. List Of Referenced Standards ................................................................................ 133

Exhibit B. (Optional) Provisions For Listed Gas Appliance Conversions .................................. 133

xi
 Contents (Continued)
Page

Part III. Manufacturing And Production Tests ................................................................ 139

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Part IV. Definitions........................................................................................................... 141

Appendix A. Pertinent References To ANSI Y14.15.................................................................... 152

Appendix B. Wire Color Designations ....................................................................................... 153

Appendix C. Recommended Wire Color Usage ......................................................................... 154

Appendix D. Preferred Graphic Symbols Of Commonly Used Items, Extracted From Standard
ANSI/IEEE 315, Graphic Symbols For Electrical And Electronics Diagrams, And
Abbreviations For These Items .............................................................................. 155

Appendix E. Table Of Conversion Factors ................................................................................. 157

xii
 American National Standard For
Household Cooking Gas Appliances
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Part I: Construction

1.1 Scope
1.1.1 This standard applies to newly produced household cooking gas appliances (see Part IV,
Definitions), hereinafter referred to as units or appliances, constructed entirely of new,
unused parts and materials. These appliances may be floor supported or built-in.

1.1.2 This standard applies to household cooking gas appliances:

a. For use with natural gas;

b. For use with manufactured gas;

c. For use with mixed gas;

d. For use with liquefied petroleum gases;

e. For use with LP gas-air mixtures;

f. For use with either natural, manufactured or mixed gas and convertible for use with
liquefied petroleum gases (see Part IV, Definitions);

g. For manufactured (mobile) home installation for use with liquefied petroleum gases
only (see 1.2.25);

h. For manufactured (mobile) home installation for use with either natural,
manufactured or mixed gas and convertible for use with liquefied petroleum gases
(see 1.2.25 and Part IV, Definitions);

i. For Recreational Park Trailer installation for use with natural, manufactured, or mixed
gases and convertible for use with liquefied petroleum gases (see 1.2.25 and Part IV,
Definitions); and

j. Provided with pyrolytic self-cleaning oven features or self-cleaning broiler features, or

both (see 1.2.26).

The construction of floor-supported units and built-in units for use with the above-
mentioned gases is covered under Part I.

The performance of floor-supported units and built-in units for use with the above-
mentioned gases is covered under Part II.

1
 1.1.3 This standard does not cover the thermal efficiency of household cooking gas appliances
since it is regulated by the Energy Policy and Conservation Act of 1975, the National Energy
Conservation Policy Act of 1978 and the National Appliance Energy Conservation Act of
1987.*

1.1.4 This standard covers electrical equipment, wiring and accessories built-in or supplied for use
with an appliance. For appliances which do not have sections which use electrical energy for
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cooking, it covers only appliances having current limitations of 20 amperes and whose
electrical equipment, wiring and accessories are installed in accordance with the National
Electrical Code, ANSI/NFPA 70.

This standard covers (a) appliances which use only gas for cooking and which are designed
for connection to nominal 120-volt electrical supplies, or (b) appliances which also use
electrical energy for cooking and which are designed for connection to either nominal 120-
volt or 240-volt electrical supplies.

1.1.5 Appliances having sections which use electrical energy for cooking shall comply with the
applicable provisions of the Safety Standard for Household Electric Ranges, ANSI/UL 858.

1.1.6 A microwave cooking appliance incorporated in a household cooking gas appliance shall
comply with the applicable provisions of the Safety Standard for Microwave Cooking
Appliances, ANSI/UL 923.

1.1.7 An exhaust hood incorporated in an appliance shall comply with the applicable provisions of
the Safety Standard for Electric Fans, ANSI/UL 507.

1.1.8 A gas-fired room heater incorporated in a household cooking gas appliance shall be of the
vented type and shall comply with the applicable construction provisions of the Standard for
Gas-Fired Room Heaters, Volume I, Vented Room Heaters, ANSI Z21.86 • CSA 2.32.

A household cooking gas appliance incorporating a functional section other than that
covered by this standard shall comply with the applicable standards covering that function.

1.1.9 Outdoor cooking gas appliances are covered in the Standard for Outdoor Cooking Gas
Appliances, ANSI Z21.58 • CSA 1.6.

1.1.10 Compact cooking gas appliances (See Part IV, Definitions) for installation in recreational
vehicles, including recreational park trailers, are covered in the Standard for Recreational
Vehicle Cooking Gas Appliances, ANSI Z21.57.

1.1.11 If a value for measurement as given in this standard is followed by an equivalent value in
other units, the first stated value is to be regarded as the specification.

1.1.12 All references to psi throughout this standard are to be considered gage pressures unless
otherwise specified.

1.1.13 Exhibit A contains a list of standards specifically referenced in this standard, and sources
from which these reference standards may be obtained.

* At the time of this printing, the above acts regulate the thermal efficiency of household cooking appliances. For
information, contact the U.S. Department of Energy, Conservation and Solar Applications, Consumer Products Efficiency
Branch, 20 Massachusetts Ave., N. W., Washington, DC 20545.

2
 It is the responsibility of the user of this standard to determine which referenced standard
applies based on the requirements of the authority having jurisdiction at the location of the
installation.

1.1.14 Special construction provisions applicable to an appliance designed for use with an optional
listed conversion kit are outlined under Exhibit B, (Optional) Provisions for Listed Gas
Appliance Conversion Kits.
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1.2 General Construction And Assembly

1.2.1 In submitting an appliance for test, the manufacturer may furnish a list of manufacturing
tolerances applicable thereto and may have the appliance tested for compliance with this
standard in both extremes of tolerances specified.

1.2.2 The construction of all parts, whether specifically covered by the various sections of this
standard or not, shall be in accordance with reasonable concepts of safety, substantiality
and durability.

All specifications as to construction set forth herein may be satisfied by the construction
actually prescribed or such other construction as will provide at least equivalent
performance.

1.2.3 Asbestos shall not be used in construction of a range.

1.2.4 The general construction and assembly shall be of a neat and workmanlike character with
parts well fitted and bolts or other fasteners drawn up tightly to give rigidity. Exposed edges
which might be brought in contact with the hand during usage or adjustment of the
appliance shall be smooth.

1.2.5 Materials used in the construction of an appliance shall be suitable for temperatures to
which they will be exposed in use. (Also see 1.2.7.)

1.2.6 Every part of the appliance shall be of such construction as to be secure against
displacement, distortion, warping or other damage and shall be supported to maintain a
fixed relationship between essential parts. Such parts not permanently secured shall be
designed so they cannot be incorrectly assembled and cannot be improperly located or
misaligned in removing or replacing during cleaning or other servicing.

1.2.7 The cooking grid, the burner(s), heat distribution plate or flame spreader, and the radiant
support grate of an open top broiler section or unit shall not show evidence of corrosion or
distortion when exposed to elevated temperatures in accordance with the following Method
of Test.

Method of Test

For the purpose of this test, 75 percent of the effective area of the cooking grid shall be
covered with insulating firebrick measuring approximately 9 x 41/2 x 21/2 in (229 x 114 x
63.5 mm) and weighing approximately 21/2 lb (1.1 kg) per brick, with the 9 x 41/2 in (229 x
114 mm) side down. The uncovered area shall comprise a space of about equal width
around the perimeter of the uncovered area.

3
 The burner(s) shall be adjusted with the test gas providing the highest specified input rating
(see 2.1.2) and then placed in operation under the appropriate test condition in Table X,
Gas Pressure and Input Conditions for Use in the Various Performance Tests. The appliance
shall be operated continuously for a period of 8 hours, after which time the burner(s) shall
be turned off and the appliance allowed to cool to room temperature. This cycle of
operation shall be continued for a total operating time of 96 hours.
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After 96 hours of operation, the specified parts shall be inspected and shall comply with the
following specifications:

a. There shall be no evidence of flaking, spalling or corrosion of parts;

b. There shall be no leakage, fusion, deformation or loosening of burner parts sufficient

to cause malfunctioning of the burner(s); and

c. Any sagging, distortion or warping of the cooking grid, heat distribution plate or
flame spreader, and the radiant support grate shall not exceed 1/2 in (12.7 mm).

1.2.8 All components requiring adjustment during or after installation shall be accessible for
adjustment from the front of the appliance when installed in accordance with the minimum
clearances specified by the manufacturer.

An appliance equipped with casters may be designed so servicing can be accomplished

when the appliance is removed from its installed position. (See 1.27.1-b6.) Gas-air
adjustments, if provided, must be capable of being made with the appliance in its installed
position.

If operation of the appliance is necessary to make such adjustments, making the adjustment
shall be possible without exposing electrically live parts operating at more than 30 volts or
disturbing wiring.

Means shall be provided for changing fuses and lamps without exposing electrically live
parts operating at more than 30 volts except screw shells or clips of lamp holders and fuse
holders. Partial disassembly for this purpose is permissible provided wiring is not exposed in
such a manner as to be damaged or have strain applied to connections during the servicing.

1.2.9 Electrical devices or electrically actuated controls, or both, which control the gas supply shall
be removable without breaking permanent wiring connections.

1.2.10 A lens, shield or shade employed as a guard for an oven lamp shall not be supported by the
lamp and shall be made of material that will not be adversely affected by temperatures
encountered during normal oven operation.

1.2.11 A lamp in an oven or broiler, if provided, shall be so installed that it cannot be contacted by
an oven or broiler rack during or after proper installation of the rack.

1.2.12 If an oven or broiler lamp extends into the cavity more than 31/2 in (88.9 mm) from the rear
wall of the cavity, it shall be guarded against contact by a utensil.

1.2.13 Lights, wiring and other electrical parts, when used, shall comply with 1.26, Electrical
Equipment and Wiring.

4
 1.2.14 Adjustable orifices and primary air adjustment means shall be capable of being adjusted
from the front of the appliance.

1.2.15 Valves or orifice fittings equipped with double coaxial orifices shall employ the same burners
for use with the two gases for which the appliance is marked (see 1.28.4-a2).

1.2.16 The centers of knobs or buttons located on the backguard of an appliance, excluding single-
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purpose, time-of-day set knobs of clocks, shall be at least 6 in (152 mm) above the plane of
the utensil support surface.

1.2.17 Clearance shall be provided to afford manipulation of tools when connecting the appliance
to house piping.

On a floor-supported unit, this shall be possible with the appliance installed at its minimum
clearances.

On a built-in unit, it shall be possible to perform this manipulation and make the necessary
electrical supply connections at the appliance from the front of the installed appliance.

1.2.18 On a built-in unit, all controls (see 1.9.5 for gas appliance pressure regulators), the gas
manifold, gas supply tubing or piping to burners, electrical bases and the flue collar shall be
located within the confines of the appliance. Gas supply tubing or piping to burners of a
built-in oven or broiler need not comply with this provision if protected by rigid spacers.

1.2.19 If an appliance is designed to have an exterior surface applied using materials supplied by
the installer, the appliance shall be self-sufficient without the applied material and shall be
sufficiently rigid to be secure against displacement, distortion, warping or other damage
when such material is applied following either the manufacturer's instructions or normal
installation practices. Such an appliance shall be designed so operating parts of the
appliance can be serviced and removed and replaced without disturbing the applied
exterior surface.

1.2.20 Backguard or radiation shields supplied with a built-in unit shall be part of and attached to
the appliance structure. Such parts, if removable, shall be designed to preclude their being
attached in other than the correct manner.

Spacers on a built-in unit shall be nonremovable and of such strength and bearing surface as
to maintain required clearance from building materials.

1.2.21 On a floor-supported unit for installation with zero clearance to adjacent combustible
construction, spacing means for holding finished side panels away from such combustible
construction are not permitted.

1.2.22 An oven or enclosed broiler or a combination oven and enclosed broiler unit shall be
equipped with an extreme top cover to protect controls from damage and to prevent
material from contacting the flue collar or flue gas carrying conduits.

1.2.23 Sheet-iron or steel parts, if unfinished, shall be at least 0.0195 in (0.495 mm) thick. Sheet-
metal parts fabricated from corrosion-resistant metals or alloys, or sheet-steel or iron parts
finished in porcelain enamel or otherwise finished to equal the durability and strength of
0.0195 in (0.495 mm) thick sheet steel, need not comply with this provision if the structures

5
 into which they are incorporated comply with 1.3, Appliance Structure. Ornamental
trimmings and finishing strips need not comply with this provision.

1.2.24 Tap bolts shall be of corrosion-resistant material or, if of steel, shall have a metallic,
corrosion-resistant coating.

1.2.25 Special constructional provisions applicable to appliances for manufactured (mobile) home
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installation are specified in 1.1.2-g, -h and -i, 1.3.7 and 1.28.1-a2, 1.29.4-d, and 1.29.4-e.

1.2.26 Special constructional provisions applicable to appliances provided with pyrolytic self-
cleaning oven or broiler features are specified in 1.1.2-j, 1.7.13, 1.27.25, 1.27.29, 1.28.12,
and 1.29.10.

1.3 Appliance Structure

1.3.1 The materials used and the construction and assembly of the body of a floor-supported unit
shall be such that the application of a diagonal force of 350 lb (1.56 kN) applied from front
to rear, and a diagonal force of 275 lb (1.22 kN) from side to side, will not result in a
temporary deflection in excess of 0.1 in (2.5 mm) in the direction and plane of the
horizontal component of the diagonal force.

Method of Test

Compliance with this provision shall be determined by two tests as follows:

a. Application of a diagonal force of 350 lb (1.56 kN) to the uppermost member of the
front or back of the appliance body proper, or body frame, relative to the base
(Figure 1, Example of Apparatus for Determining Strength of Floor Supported Unit
Bodies, as Set-Up for Testing End Frames, illustrates an arrangement of the apparatus
for conducting this test); and

b. Application of a diagonal force of 275 lb (1.22 kN) to the uppermost member of the
side of the appliance body proper, or body frame, relative to the base.

Sections or panels, such as backguards, which do not contribute to the rigidity of the main
structural frame, may be removed for the purpose of this test.

The legs and ornamental finishing strips shall be removed and the body of the appliance
shall be firmly supported on wooden beams resting on the floor or some equally stable
foundation.

Rigid angle-iron beams 3 x 3 x 5/16 in (76.2 x 76.2 x 7.9 mm) shall be placed on diagonally
opposite edges of the appliance body proper, or body frame, in such a manner that the
upper beam is along the edge of the uppermost member of the body and the lower beam is
on the edge of the base of the appliance diagonally opposite the upper beam and parallel to
it. For example, in applying test "-b" to a cabinet type unit (see Figure 2, Typical Floor-
Supported Cooking Units) having either a single or double oven, the upper beam should be
placed along the edge of the uppermost member of the body proper on either side of the
appliance. In applying test "-a," the upper beam should be placed along the uppermost
edge of the body proper, or body frame, of either the front or rear of the appliance,
depending on whichever is more convenient.

6
 Precautions should be taken in placing both beams to arrange them as symmetrically as
possible with respect to the edge of the body or frame along which the components of the
diagonal force will be applied. When the design of the appliance is of an unusual nature,
making it difficult to apply the test exactly as prescribed herein, the arrangement of the
apparatus shall be left to the discretion of the testing agency.

Each end of the upper beam shall be connected to the corresponding end of the lower
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beam by a drawbar in series with a spring scale graduated in no greater than 5 lb (8.9 N)
intervals.

The tension on each drawbar shall be increased until the readings of the two scales are
equal and their sum is equal to the diagonal force to be applied.

Deflection readings shall be made with two Ames dials or similar instruments graduated to
0.001 in (0.025 mm), located respectively on the extreme ends of the uppermost edge of
the appliance body opposite and in the same horizontal plane as the horizontal component
of the applied diagonal force.

Figure 1, Example of Apparatus for Determining Strength of Floor-Supported Unit Bodies, as

Set-Up for Testing End Frames shows the placement of the Ames dials when applying test
"-a." A corresponding location of these instruments should be selected for test "-b."

The temporary deflection shall be considered the average of the readings of the two
instruments and shall in no case exceed 0.1 in (2.5 mm).

1.3.2 Base frames, front frames and top frames, or their equivalent, when subjected to a load of
300 lb (136 kg) applied for a period of 5 minutes, shall not show:

a. Breakage or permanent damage to any part; or

b. A maximum permanent deformation in excess of 0.02 in (0.51 mm).

Method of Test

Removable utensil supports shall be removed during this test.

If the cooking top is not a structural member, it shall be removed and the load applied to
the top structural or frame members.

Application of the load shall be made over a width of approximately 4 in (102 mm) and a
depth approximately that of the cooking top. The load shall be placed as close as possible to
the center of the top of the appliance and shall not be applied closer than 1.0 inch (25.4
mm) to the front and back of the appliance.

1.3.3 Collars around burner or valve stem or other similar openings, on an appliance designed to
have an exterior surface applied using materials supplied by the installer, shall be of
sufficient height to accommodate the surfacing material contemplated by the manufacturer,
assuming normal procedures for applying such material. If the contemplated surfacing
material is ceramic tile, collars shall be at least 11/8 in (28.6 mm) in height.

Such collars shall be designed so they will support aeration bowls, valve stem cover plates,
etc., which are intended to rest on them, and shall prevent such members from resting
upon the surface intended to be applied by the installer.

7
 1.3.4 Drop doors, when fully open, shall remain in position.

1.3.5 A broiler drawer, when subjected to a load of 50 lb (22.7 kg) uniformly applied for a period
of 5 minutes without impact along a strip 4 in (102 mm) wide and the full width of the
drawer equidistant from the face of the appliance and outer edge of the drawer when fully
open, shall not show:
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a. Breakage or permanent damage to any part; or

b. Deflection, during application of the load, from its normal position in excess of 0.5 in
(12.7 mm) at a point 6 in (152 mm) from the face of the appliance.

1.3.6 Means shall be provided to assure a proper fit between oven and broiler doors and the body
of the appliance.

1.3.7 If the appliance is for manufactured (mobile) home installation, means for permanent
attachment of the appliance to the vehicle shall be available from the manufacturer.

1.4 Bases, Legs, Casters And Frames

1.4.1 The bottoms of built-in appliances and bottoms of bases and legs of floor-supported
appliances shall have no sharp edges in contact with the floor.

1.4.2 The base of a built-in oven, broiler, or combination oven and broiler unit shall not be
permanently deformed or damaged by moving the assembled appliance on its base along a
smooth plywood surface endwise and sidewise in any direction.

1.4.3 Band iron, angle iron or other structural shapes used in the construction of bases and frames
shall have joints securely riveted or welded together, or to the body sides.

1.4.4 Cast bases and frames, when not cast in one piece, shall have joints securely fastened to be
comparable to a one-piece construction.

1.4.5 For floor-supported appliances employing casters, adjustable means to level the appliance
shall be provided.

1.4.6 Detachable legs and casters which are not interchangeable shall be identified by a Class VI
marking with reference to proper location, unless the shape and dimensions are such as to
preclude wrong assembly. (See 1.28.5.)

1.4.7 Construction of appliances which are designed to be used both with and without bases, legs
or casters shall be such that the combustion will not be affected when the legs or casters are
detached or the base is removed and the appliance is set directly on the floor.

1.4.8 Bases, legs, casters and frames shall be substantial and rigid to the extent that they will not
be permanently deformed or damaged by moving the assembled appliance, without a load,
3 ft (914 mm) along a smooth concrete floor endwise or sidewise by pressure exerted in a
normal manner against the end or side, respectively, sufficient to cause the appliance to
move freely with all bases, legs, casters or frames remaining in contact with the floor.

8
 1.4.9 The total area of contact between the base or legs of a floor-supported unit and the floor
shall be large enough to provide at least 1 in2 (65 cm²) of contact for each 50 lb (22.7 kg) of
appliance weight.

Exception: When casters are employed on two or more legs (1.4.6), installation instructions must
specify for installation on 1/8 in thick commercial grade vinyl composition floor finishing
materials or equivalent. (see 1.27.1-a7)
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1.4.10 Casters may be of swivel or rigid type construction and shall have a minimum total rated
capacity of the weight of the appliance plus maximum anticipated load (as determined by
the appliance manufacturer). Individual caster loads shall be determined by dividing the
gross weight by the number of casters on the appliance.

1.4.11 Caster wheels and treads shall be of a material that can withstand exposure to oils, grease,
water, cleaning compounds and elevated temperatures of a least 150°F (65.5°C).

1.4.12 On an appliance equipped with casters, means accessible from the front of the appliance
shall be provided to prevent movement of the appliance under normal use.

1.5 Glass/Ceramic Panels

1.5.1 Electrical Enclosures

Glass covering the front surface of a control panel, the front or an exposed bottom surface
of a background, and constituting a part of the electrical enclosure shall:

a. Be reliably secured so that it cannot be readily displaced;

b. Not be less than 0.115 in (2.92 mm) thick; and

c. Not be utilized for the support of any component.

Exception: Can only be utilized for the support of an electrical component containing low
voltage (see Part IV, Definitions).

In addition, glass having a dimension, including diagonal, more than 12 in (305 mm) shall:

1. Be of a non-shattering or tempered type that complies with the requirements

in the Standard for Glazing Material Used in Buildings, Safety Performance
Specifications and Methods of Test, ANSI Z97.1; or

2. Withstand an impact test, without cracking or breaking to the extent that

pieces are released or dropped from their normal position, when subjected to
the following Method of Test.

Method of Test

An impact is to be applied to the panel by allowing a solid steel sphere, 2 in (50.8 mm) in
diameter and weighing 1.18 lb (535 g), to fall through a vertical distance of 251/2 in (648
mm). The fall through the vertical distance may be accomplished through pendulum action
as well as a vertical drop. The test is to be conducted with the glass at room temperature.

9
 1.5.2 Oven Doors

An inner or outer glass panel in an oven door shall:

a. Be reliably secured so that it cannot be readily displaced;

b. Not be less than 0.115 in (2.92 mm) thick; and

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c. Not be utilized for the support of any component.

In addition, glass having any dimension, including diagonal, more than 18 in (457 mm)
shall:

1. Be of a non-shattering or tempered type that complies with the requirements

in the Standard for Glazing Material Used in Buildings, Safety Performance
Specifications and Methods of Test, ANSI Z97.1; or

2. Withstand an impact test, without cracking or breaking to the extent that

pieces are released or dropped from their normal position, when subjected to
the following Method of Test.

Method of Test

An impact is to be applied to the panel by allowing a solid steel sphere, 2 in (50.8 mm) in
diameter and weighing 1.18 lb (535 g), to fall through a vertical distance of 251/2 in (648
mm). The fall through the vertical distance may be accomplished through pendulum action
as well as a vertical drop. The test is to be conducted with the glass at room temperature.

1.5.3 Cooktops

Test Condition A

The cooking surface of a glass/ceramic-top appliance shall withstand a thermal-shock

without cracking or breaking when subjected to the following Method of Test.

Method of Test

The largest surface unit is to be operated for 1/2 hour at its maximum heat setting. After 1/2
hour, 500 cm3 of water at room temperature is to be poured over the hottest area of the
cooking surface.

Test Condition B

Each glass/ceramic panel of a glass/ceramic-top appliance that constitutes a part of the

electrical enclosure shall withstand impact tests without cracking, breaking or exposing live
parts, when subjected to the following Method of Test. Breaking or cracking of the panel is
acceptable if the leakage current does not exceed 5.0 milliamperes, when measured as
specified in the following Method of Test.

10
 Method of Test

With regard to Test Condition B, each glass/ceramic panel is to be subjected to the impact
produced by dropping a steel sphere, 2 in (50.8 mm) in diameter and weighing 1.18 lb
(535 g), through a distance of 201/4 in (514 mm). The test is to be conducted with the panel
at room temperature.
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Each glass/ceramic panel shall be subjected to ten impacts produced by dropping a 3.96 lb
(1.8 kg) weight through a vertical distance of 6 in (152 mm). The weight is to be shaped as
a cooking utensil, have a diameter of 41/4 to 51/8 in (108 to 130 mm) and have a corner
radius of 3/8 in (9.5 mm). The ten impacts shall be equally distributed over the panel. The
weight is to be dropped so that it strikes the panel as flatly as possible. The test is to be
conducted with the panel at room temperature.

To determine whether a broken or cracked panel is acceptable, a test using the following
steps shall be performed.

Step 1. A solution of 500 cm3 of water containing 1/4 gram of ordinary table
salt shall be poured over the broken or cracked area of the panel.

Step 2. A layer of metallic foil shall then be placed over the panel.

Step 3. The foil shall be covered with a 1 in (25.4 mm) thick layer of 1 lb/ft3
(16 kg/m3) glass fibre insulation.

Step 4. A 10 in (254 mm) diameter pan filled with a sufficient amount of water
to make it weigh 10 lb (4.54 kg) shall then be placed directly on the
insulation over the broken or cracked area.

Step 5. The leakage current between the metallic foil and live parts of the
appliance shall then be measured.

The appliance frame shall be isolated from the leakage current test circuit and the appliance
shall not be connected to the power supply. The test potential for the leakage current circuit
shall be the potential which normally exists between the appliance and electrical ground.

1.6 Stability Tests

1.6.1 Door Loading

A floor-supported, built-in or drop-in appliance shall be installed on a level surface in

accordance with the manufacturers installation instructions with the following exceptions:

a. The gas and electric supply shall not be connected;

b. The broiler pan shall be removed;

c. A floor-supported unit shall be not be secured to any adjacent structure;

d. A floor-supported unit with adjustable feet shall be level with the feet adjusted at the
most unfavorable position; and

11
 e. An appliance with plug-in modules is to be tested with the combination modules
that will result in the most unfavorable condition. Any optional accessories (e.g.,
rotating spit or backguard) are to be removed or placed in the most severe normal
operating position, whichever is deemed most critical for the test.

The appliance shall be subjected for 5 minutes to a static test load, as specified in
Table I, Door Loading.
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For a swing door, the test load shall be uniformly applied without impact along the
top edge of the fully open door midway between the vertical edges. For the
purposes of this test, the "fully open" position of a swing door shall be the position at
which the door is perpendicular to the face of the appliance to which the door is
attached.

For a drop door, the test load shall be uniformly applied without impact across the
full width of the door, along a line equidistant from the range front frame and the
outer edge of the door when fully open.

For an appliance with two or more doors, the above test shall be conducted on one
door at a time.

In the event the broiler door is hinged to the broiler drawer, the entire assembly shall
be inserted into the appliance as far as the open door will permit or until the inner
edge of the door, in the fully open position, coincides with the plane of the face of
the appliance.

The application of the static load shall not show:

1. Breakage or permanent damage of any part thereof;

2. Deflection, measured at a point 6 in (152 mm) from the rear edge of the door, of
more than 0.5 in (12.7 mm) from its normal position; or

3. The appliance to break contact with the floor or surrounding structure.

1.6.2 Abnormal Use

A floor-supported, built-in or drop-in appliance equipped with top burners and with a door
or drawer located within 36 in (914 mm) from the floor when fully open shall be subjected
to the following Method of Test.

Method of Test

This test shall be applied separately to each oven, broiler and storage cabinet or drawer if
any part of the door or drawer is located within 36 in (914 mm) from the floor.

An appliance with removable components shall be tested with the items removed except
one module and/or surface unit drop bowl (the most unfavorable one) is to remain in order
to support the test pan described below. Any optional accessories (e.g., rotating spit,
backguard or similar) are to be removed or placed in the most severe normal operating
position, whichever is deemed most critical for the test.

12
 The appliance is to be installed in accordance with the manufacturers installation
instructions and without being connected to the gas supply or electric power. The appliance
installation is to use any mounting brackets provided for securing the appliance to a wall,
floor or cabinet structure. A floor mounted appliance with adjustable feet, shall be level with
the adjustable feet set at their most unfavorable position.

An aluminum pan 9 in (230 mm) in diameter at the rim, having a flat bottom, vertical sides
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4 in (102 mm) high, and containing a 4.6 lb (2.08 kg) weight uniformly placed inside, shall
be centered on the utensil support (cooking) surface nearest the front edge of the
appliance.

The test load shall be applied to the door or drawer as outlined in 1.5.1. Starting with a 75
lb (34.1 kg) test load, a gradually increasing load shall be applied at a loading rate not to
exceed 20 lb (9.0 kg) per minute until a maximum load of 250 lb (113 kg) has been
attained or until the door or drawer (including hinges) deforms to the extent that the test
weight can no longer be supported, breaks away, or similar. If the maximum load can be
applied, it is to remain on the door or drawer for 5 minutes.

The application of the above forces shall not cause the appliance to tip to the extent that
the test pan slides off the appliance cooktop. Sliding of the pan on the utensil supporting
surface or onto the cooktop is acceptable.

1.6.3 If mounting hardware for securing the appliance to the wall, floor, or cabinet structure is
necessary to comply with the method of test under 1.6.2, the appliance shall comply with
the following:

a. All hardware, including fastening devices, screws, wall anchors, and similar, necessary
to install the appliance in accordance with the manufacturers installation instructions
to one or more of the constructions specified in 1.6.4, shall be provided with the
appliance.

b. Only ordinary tools shall be required to install the hardware and appliance in
accordance with the manufacturers installation instructions.

c. No tools shall be required to remove and replace a floor-supported appliance from a

securing device.

d. Clear and explicit instructions shall be provided with the appliance detailing the
intended method of installation. Instructions for securing the appliance shall also be
included to address installations when the enclosed hardware cannot be utilized. The
instructions shall also warn the installer that a risk of tip-over may result if the
appliance is not installed in accordance with the manufacturers installation
instructions. (See 1.27.1.)

e. The user's manual shall contain instructions regarding the intended method of
appliance removal and replacement, and shall also warn the user of possible risks
that may result from abnormal usage, including excessive loading of the oven door
and of the risk of tip-over, should the appliance not be reinstalled in accordance with
the manufacturers installation instructions.

1.6.4 If mounting to a wall, floor, cabinet, or countertop is required to comply with the method
of test under 1.6.2, the mounting surface is to be fixed to prevent movement and is to be
constructed as follows:

13
 a. Wall - 3/8 in trade size plasterboard (dry wall) on nominal 2 x 4 in (15/8 x 35/8 in) (41 x
92 mm) wood studs placed 16 in (406 mm) on center on a 2 x 4 sole plate.

b. Floor - A single thickness of 3/8 in (9.5 mm) thick plywood on nominal 2 x 4 in (15/8 x
35/8 in) (41 x 92 mm) wood studs placed 16 in (406 mm) on center;

c. Cabinet or Countertop - A single thickness of 3/8 in plywood for the cabinets. The side
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cabinets to be 6 ± 1/4 in (152 ± 6.4 mm) wide, 36 in (914 mm) high and the same
depth as the cooktop of the range, except that they are to extend not less than 1 in
(25.4 mm) beyond the junction of the door and the body of the oven. The base
cabinet for a range not floor supported is to be the same depth as the side cabinets
and a width sufficient to support the range.

1.7 Gas Supply Lines

1.7.1 Steel pipe employed as gas conduit on the appliance shall comply with the Standard for
Welded and Seamless Wrought Steel Pipe, ANSI/ASME B36.10M.

1.7.2 Tapped holes for gas valves, pilots, lighters or other branch supply lines shall carry not less
than 31/2 pipe threads in accordance with the Standard for Pipe Threads, General Purpose
(Inch), ANSI/ASME B1.20.1.

1.7.3 Series 300 stainless steel corrugated tubing used as part of a manifold assembly shall not be
exposed to temperatures in excess of 900°F (482°C) when the appliance is operated as
specified in 2.20, Wall, Floor and Enclosure Temperatures. The tubing shall demonstrate
compliance with the Tubing Structure, Bending Test, and Burst Test requirements specified
in the Standard for Connectors for Gas Appliances, Z21.24•CSA 6.10.

1.7.4 The gas supply system of the appliance shall terminate in a standard taper pipe thread in
accordance with the Standard for Pipe Threads, General Purpose (Inch), ANSI/ASME B1.20.1.

1.7.5 Aluminum semi-rigid tubing shall not be acceptable for use where it may contact insulating
material of other than neutral reaction.

1.7.6 Ends of pipe and tubing shall be carefully reamed to remove obstructions or burrs.

1.7.7 Supply piping and tubing shall have any bends smoothly made without any appreciable
reduction in the cross-sectional area, shall reveal no imperfections occasioned by the
bending process, shall be annealed if necessary to remove internal stresses, and shall be
thoroughly cleaned inside to remove loose particles.

1.7.8 Gas supply piping and tubing shall be within the confines of the appliance, shall be
supported and shall be removable. (Also see 1.2.18.)

1.7.9 Gas supply piping to which connections are made for burners, pilots, lighters or other
branch supply lines shall be supported to prevent turning or displacement in making
connections to the building piping or during the handling of the appliance.

1.7.10 Joint compounds and gas line gaskets shall be resistant to the action of liquefied petroleum
gases.

14
 1.7.11 Copper semi-rigid tubing or tubing with internal copper surfaces shall be internally tinned
or equivalently treated to resist corrosion by sulphur compounds.

1.7.12 Aluminum semi-rigid tubing employed as gas conduit shall have a wall thickness in
accordance with Table II, Minimum Acceptable Wall Thickness for Aluminum Semi-Rigid
Tubing.
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1.7.13 Tubing and fittings used as gas conduits shall be capable of withstanding a temperature of
1000°F (538°C) without melting.

Tubing and fittings used as gas conduits shall not be exposed to temperatures in excess of
those specified in Table III, Maximum Tubing and Fitting Temperatures, when the appliance
is operated as specified in 2.20, Wall, Floor and Enclosure Temperatures, or 2.25.7,
whichever is applicable.

1.7.14 A 1/8 in NPT plugged tapping accessible for test gage connection shall be furnished for
measuring the manifold pressure under flow, unless some other accessible means for such
connection, such as an orifice hood on a multiple burner appliance, is incorporated in the
appliance. This tapping shall be at the outlet of, or downstream from, the gas pressure
regulator. The plug used shall not be of the slotted head type.

1.7.15 Where the use of bushings cannot be avoided, only those of the face or recessed type shall
be used. Nesting of bushings is prohibited.

1.8 Manual Valves And Other Energy Controlling Devices

1.8.1 Manual gas valves and pilot shutoff devices shall comply with the applicable construction
provisions of the Standard for Manually Operated Gas Valves for Appliances, Appliance
Connector Valves, and Hose End Valves, ANSI Z21.15 • CSA 9.1, or Combination Gas Controls
for Gas Appliances, ANSI Z21.78 • CSA 6.20, as applicable.

1.8.2 The gas flow to each main burner or the energy flow to each heating element shall be under
the control of a device having a mechanical off position (see Part IV, Definitions).

1.8.3 Any gas valve or energy controlling device intended for use during normal operation and
which has an off position to shut off the gas to a main burner or the energy flow to a
heating element shall necessitate not less than two separate operations to turn on and shall
necessitate only one operation to turn off. Programmable timing devices need not comply
with this provision (see 1.27.1-a11). (Also see 1.11.3 and 1.11.6.)

1.8.4 An oven or broiler section provided with an indirect control system, other than an electric
system incorporating a normally closed valve in the main gas supply line, shall be designed
so the thermostat and main burner gas supply line are under the supervision of a manual
shutoff means, either integral with the thermostat or as a selector valve in the case of a
single-cavity dual-burner unit. An electric control system shall include a manual shutoff
means to the system gas supply, or the system gas supply shall pass through two automatic
valves, both of which operate each time there is a call for heat.

15
 1.8.5 A manual valve(s) or a pilot shutoff device shall be provided in the pilot gas supply line for
turning on and shutting off the gas supply to all continuous pilots and shall be located so as
to be accessible for adjustment.

1.8.6 Each top surface cooking section burner control shall be clearly identified with the burner it
serves. The identification shall be by symbol or orientation, and shall not be by wording
alone. The identification shall be visible and interpretable at a distance of 3 ft (914 mm) in
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front of the control when viewed from a height of 5 ft (1.52 m). Markings on user
interchangeable parts are not considered acceptable.

1.8.7 The oven and broiler burner valve handles shall be readily distinguishable from the top
surface cooking section burner valve handles, and each other, unless properly identified.

1.8.8 When interlocking means are provided between dampers and gas valve plugs, they shall be
positive in their action and shall show no tendency to displace plugs under any conditions
of operation.

1.8.9 Gas valves of the high-low type embodying a single jet orifice shall not have an "off"
position between the "full on" and "low" positions.

1.8.10 All gas valves controlling top burners on the appliance shall have the same degree of valve
handle rotation at which ignition takes place. Griddle, convertible griddle, open-top broiler
and thermostatically controlled burners need not comply with this provision.

1.8.11 A manual valve intended for use during normal operation of the appliance shall have a non-
displaceable valve member (rotor).

1.8.12 All valve handles controlling burners (except pilots) shall rotate in a clockwise direction to
close. This provision does not apply to selector type valves for ovens and broilers.

1.8.13 Gas valve handles and thermostat dials shall be designed so they can be attached in the
correct position only and shall not be subject to accidental displacement.

1.8.14 Each top surface cooking section burner control shall have markings to clearly and
unmistakably indicate the "off" position, the "light" position, and the "full on" or heat level
position. These markings shall be visible and interpretable at a distance of 3 ft (914 mm) in
front of the control when viewed from a height of 5 ft (1.52 m).

1.8.15 Control handle covers, if used, shall be designed so they cannot cover the control handle
when the control is in other than the "off" position.

1.8.16 There shall be a visible indication that a top surface cooking section burner control is in
other than the "off" position.

Method of Test

A pan of the appropriate size, as specified in Table XI, shall be placed on each top burner
utensil support. A top surface cooking section burner control shall be adjusted from the "off"
position through all operating positions available to the user.

16
 An indication that the control is in any position, other than the "off" position, shall be visible
from any point on a line 10 ft (3.05 m) from the front of the appliance and within the
projected width of the appliance, when viewed from a height of 5 ft (1.52 m).

This procedure shall be repeated with each top surface cooking section burner control.

1.8.17 It is recommended that the D-shaped cavities of handles for gas valves comply with the
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Dimensional Specifications shown in Figure 3, Recommended Dimmensions for D-Shaped

Handle Cavity for Valve Stems of 11/32 in (8.7 mm) Diameter.

1.8.18 Adjustment retention screws provided on high-low valves of the trailer port type shall have
slotted heads for operation by a screwdriver that conform to the Standard for Slotted and
Recessed Heads, Machine Screws and Machine Screw Nuts, ANSI B18.6.3, except that indented
hex head type machine screws shall not be acceptable for this application.

1.9 Gas Appliance Pressure Regulators

1.9.1 Gas appliance pressure regulators, including vent limiters, shall comply with the applicable
construction provisions of the Standard for Gas Appliance Pressure Regulators, ANSI Z21.18 •
CSA 6.3, or Combination Gas Controls for Gas Appliances, ANSI Z21.78 • CSA 6.20, as
applicable.

1.9.2 A gas appliance regulator shall be provided with each appliance.

An appliance provided with fixed orifices shall be provided with either an adjustable or a
nonadjustable gas appliance pressure regulator. An appliance provided with double coaxial
orifices shall be provided with a convertible gas appliance pressure regulator.

The regulator outlet pressure (normal manifold pressure) shall be nominally either 4, 5 or 6
in WC (1.00, 1.24, or 1.49 kPa), as specified by the manufacturer, for natural, manufactured
and mixed gases or LP gas-air mixtures. The regulator outlet pressure for liquefied
petroleum gases shall approximate that specified by the manufacturer.

1.9.3 When a single gas appliance pressure regulator controls the pressure of both pilot and main
burner gas, it shall be of the type suitable for pilot and main burner load application as
designated by the symbol adjacent to the model number.

1.9.4 A gas appliance pressure regulator shall be equipped with a vent limiter and shall be rated
as follows:

a. The lower limit of the range of regulation capacity and the range of variable load
capacity (see Part IV, Definitions) shall not be greater than the minimum flow rating
of the smallest individual burner;

b. The upper limit of the range of individual load capacity shall not be less than the
largest individual burner rating; and

c. The upper limit of the range of regulation capacity shall not be less than the
manufacturers total hourly input rating at normal inlet test pressure.

17
 1.9.5 The gas appliance pressure regulator provided on an appliance for use with either natural,
manufactured or mixed gas and convertible for use with liquefied petroleum gases shall
control the pressure of the liquefied petroleum gases as well as either the natural,
manufactured or mixed gas which will pass through it. It shall be constructed so that by use
of a tool-operated device, it can be set to a previously adjusted operating pressure for either
gas without the necessity of measuring the pressure.
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1.9.6 The gas appliance pressure regulator shall be installed in such a location that it will not
attain a temperature in excess of that specified by the regulator manufacturer when the
appliance is subjected to the tests specified in 2.20, Wall, Floor and Enclosure Temperatures,
or 2.25.7, as applicable, and in such a manner that pressure adjustments may be made from
the front of the appliance when the appliance is in the normally installed position. The gas
appliance pressure regulator shall be:

a. Installed as specified above and within the confines of the appliance body;

b. Installed exterior to the appliance body; or

c. Supplied separately, with complete instructions for installing the regulator which
shall specify that the regulator must be installed where it will be accessible for
adjustment.

1.9.7 A gas appliance regulator shall be removable from the appliance without disconnecting any
gas supply lines within the appliance other than those connected directly to the regulator
body.

1.10 Automatic Valves

1.10.1 Automatic valves shall comply with the applicable construction provisions of the Standard for
Automatic Valves for Gas Appliances, ANSI Z21.21 • CSA 6.5, or Combination Gas Controls for
Gas Appliances, ANSI Z21.78 • CSA 6.20, as applicable.

1.10.2 Automatic valves controlling the gas supply to the main burner(s), pilot burner(s), or both,
shall be of the normally closed type, except that clock-controlled valves may be of either the
normally open or normally closed type.

1.10.3 Automatic valves for oven and broiler burners shall not be provided with means for manual
operation.

1.10.4 Automatic valves shall be installed only in the operating position for which they were
designed.

1.10.5 When an automatic valve is used with a gas supply line of semi-rigid tubing, the automatic
valve shall be supported.

1.11 Thermostats
1.11.1 Thermostats shall comply with the applicable construction provisions of either

18
 a. The Standard for Gas Appliance Thermostats, ANSI Z21.23; or

b. If the thermostat is part of a combination control, it shall comply with the applicable
provisions of the Standard for Combination Gas Controls for Gas Appliances, ANSI
Z21.78 • CSA 6.20.

1.11.2 Each oven shall be equipped with a thermostat.

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1.11.3 Thermostats or devices incorporating thermostats shall have a mechanical "off" position
independent of the thermal sensing means.

1.11.4 A graduating-type oven thermostat shall be bypassed to permit a minimum safe gas flow
with the thermostatic valve closed.

1.11.5 A graduating-type top burner thermostat shall be bypassed (see Part IV, Definitions) to
permit a minimum safe gas flow with the thermostatic valve closed and shall comply with
the applicable provisions of 2.11, Thermostats.

1.11.6 Appliances shall have markings to indicate the "off" position of thermostats or devices
incorporating thermostats. These markings shall allow interpretation at a distance of 3 ft
(914 mm) in front of the appliance when viewed from a height of 5 ft (1.52 m).

1.11.7 Dials of thermostatically controlled burners shall be marked in degrees Fahrenheit or Celsius.

1.11.8 An oven thermostat provided with a dial position for holding food at serving temperature
shall have a marked position identified for such use. This position shall be considered as a
temperature marking of 170°F (76.5°C) for the purpose of thermostat calibration as
specified in 2.11.2.

1.11.9 An indirect oven thermostat incorporating more than one gas supply tube shall be
constructed so tubing cannot be interchanged.

1.12 Orifices And Orifice Fittings

1.12.1 Main burners of dedicated appliances shall be provided with fixed orifices. (See 1.28.4-a1.)

1.12.2 Main burners of universal appliances shall be provided with double coaxial orifices with the
fixed orifice in the needle sized for liquefied petroleum gases and the orifice in the hood
sized for the other gas at the burner rating and manifold pressure specified by the
manufacturer (see 2.3.2).

1.12.3 Main burners for convertible appliances shall be provided with fixed orifices or a
combination of fixed orifices and double coaxial orifices. When double coaxial orifices are
used, the fixed orifice in the needle shall be sized for liquefied petroleum gases and the
orifice in the hood sized for the other gas at the burner rating and manifold pressure
specified by the manufacturer (see 2.3.2). When fixed orifices are used, one set of orifices
shall be in place when the appliance is shipped from the factory.

1.12.4 Orifice hoods and needles of double coaxial orifices shall be constructed so neither the
orifice hood nor the needle will be damaged or grooved when the hood is turned down

19
 tightly against the needle. The needle containing the inner orifice shall not project beyond
the outer edge of the orifice hood in any position of the hood.

1.12.5 Orifice fittings shall be secured to prevent misalignment with the burner mixers.

1.12.6 Orifice hoods, spuds and orifice fittings shall be constructed of metal having a melting point
not less than 800°F (426.5°C).
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1.12.7 Double tube pilot assemblies employed with indirect oven thermostats shall be constructed
so neither gas supply tubing nor pilot orifices are interchangeable.

1.13 Main Burner And Pilot Input Ratings

1.13.1 Main burner gas input ratings and manifold pressures shall be specified by the
manufacturer.

1.13.2 A continuous pilot used on top surface cooking section shall be rated at not more than 175
Btu/hr (51 W). This input rating may be limited by a fixed orifice(s) or adjustment means.

A continuous pilot used on oven or broiler burners shall be rated at not more than 250 Btu/hr
(73 W). This input may be limited by a fixed orifice(s) or adjustment means.

1.13.3 The combined input rating of a continuous and an intermittent pilot assembly shall not be
more than 800 Btu/hr (234 W). This input rating may be limited by a fixed orifice(s) or
adjustment means.

1.13.4 Means shall be provided to limit the gas flow of the combined oven or enclosed broiler pilot
assembly(s) in one cavity to not more than 0.8 ft3/hr (6.29 cm3/sec.) of Test Gas E when
tested under Test Condition 1 in Table X, Gas Pressure and Input Conditions for Use in the
Various Component Parts.

1.14 Burners
1.14.1 Burners shall be removable and may be secured to their supports by corrosion-resistant
fasteners.

1.14.2 Burners and burner supports shall be designed to prevent incorrect assembly, and their
construction shall be such that burners cannot be installed in other than their correct
position.

1.14.3 Burner assemblies (including air shutters) shall be made of materials having minimum
melting points as follows:

Top and griddle burners: 950°F (510°C); and

Oven and broiler burners: 1450°F (788°C).

20
 Method of Test

The melting point for 3 samples of each type material employed for each type burner shall
be determined. The melting temperature of the material for each of the 3 melting point
determinations shall not be less than the applicable temperature specified above.

1.14.4 Top and griddle burners shall be constructed in such a manner as to show no deformation
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or loosening of parts as determined by the following Method of Test.

Method of Test

This test shall be conducted on the burner having the maximum input rating and on each
size and design of burner differing from the maximum input burner. When tests are
required on more than one burner, the tests may be conducted separately or concurrently,
at the option of the manufacturer.

The burner shall be adjusted with the test gas providing the highest specified input rating
(see 2.1.2) under the appropriate test condition in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests. Two standard No. 1 fireclay bricks, 9 x
41/2 x 21/2 in (229 x 114 x 63.5 mm), arranged side by side to form a square of 9 in (229
mm), shall be centered over the burner. The gas supply shall then be turned on and the
burner placed in operation.

The burner shall be operated "full on" for 60 minutes and "off" for 30 minutes for a total of
100 cycles. During periods when gas is shut off, the burner shall be allowed to cool in a
normal manner without removing the fireclay bricks from the burner grate. Following each
20 cycles, after the burner has cooled, the burner shall be removed and immersed in a
water-bath for 1 hour. The initial temperature of the water shall be 140 ± 5°F (60 ± 3°C).
The burner shall then be removed, drained and air-dried for a minimum of 8 hours. If no
leakage, deformation or loosening of parts sufficient to cause malfunctioning of the burner
occurs during the test, the burner shall be considered as complying with this provision. The
water bath portion of this test shall only be applied to those portions of the burners
designed to be removed for cleaning.

1.14.5 An open top broiler section equipped with an integral exhaust system shall be tested as
follows:

a. With the exhaust system both on and off:

(1) If the open top broiler can be operated with or without the exhaust system;
or

(2) If the absence of the air stream would not be apparent to the user; or

b. With the exhaust system on, if the open top broiler can be operated only with the
exhaust system operating and the absence of the air stream would be apparent to
the user.

1.14.6 Burner ports shall be machined or formed in an accurate manner.

1.14.7 Fasteners shall not penetrate gasways unless provision is made to provide gastightness.

21
 1.14.8 Fasteners used in burner construction shall be constructed of corrosion-resistant material or
have a corrosion-resistant finish. Fasteners, if removable, shall be reusable.

1.14.9 Top burners shall be centered, within 1/8 in (3.2 mm), with respect to aeration bowl
openings.

1.14.10 Burner supports shall be of rigid construction and shall be securely held in place. They shall
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hold the burners permanently rigid so they lie level, cannot be easily tilted, and are secured
against side-to-side or front-to-back displacement.

1.14.11 Supports for top surface cooking section burners shall be such that they will keep the
burners fixed rigidly at a uniform distance below the cooking surface.

1.14.12 When air shutters are used, openings between air shutters and burners or around the orifice
hoods or holders shall be reduced to a practical minimum.

1.14.13 Means shall be provided to hold air shutters securely in any adjusted position. This shall not
preclude use of friction fits, such as by springs, except where the air shutter also serves as a
means for supporting or aligning the burner venturi.

1.14.14 An air shutter shall be constructed of corrosion-resistant material or have a corrosion-

resistant finish and shall be of sufficient strength not to be deformed during adjustment or
during any test specified in this standard.

1.14.15 Means shall be provided for observing oven and broiler burner flames for service adjustment
purposes.

1.14.16 Organic finishes are not considered acceptable for use on steel mixer tubes, unless it can be
demonstrated that they approach the qualities of vitreous enamel.

1.14.17 The ports of pilot and main burners for open top broiler sections and units shall be
protected from falling particles and grease drippings.

1.15 Top Surface Cooking Section Burner Lighters

1.15.1 Any top surface cooking section burner, when the flames can be readily observed by the
operator, shall be lighted from a continuous pilot or an electric ignition system.

Electric ignition systems shall be activated by the process of establishing gas flow to the
burner with the valve in the light position. Once activated, the electric ignition system,
unless of the flame-proving type, shall remain in operation for at least 8.0 seconds with the
valve in the light position. If a manual operation is needed to maintain the valve in the light
position, such manual operation is permissible.

1.15.2 Electric ignition systems used to ignite gas at top surface cooking section burners shall
comply with the applicable construction provisions of the Standard for Automatic Gas
Ignition Systems and Components, ANSI Z21.20, or Combination Gas Controls for Gas
Appliances, ANSI Z21.78 • CSA 6.20, as applicable.

22
 1.15.3 Lighter assemblies shall be designed and supported so a permanently fixed relationship will
be maintained between essential parts, such as pilot tip, igniters, lighter tube and burner
ignition port, under normal and reasonable conditions of handling and usage. Such design
and support shall prevent misalignment or the rendering of the lighter inoperative by
normal handling of the appliance.

1.15.4 Lighter assemblies shall be such that parts not permanently secured cannot be incorrectly
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assembled and cannot be improperly located or misaligned in removing and replacing

during cleaning or other servicing.

1.15.5 Pilot gas flow adjustment means shall be constructed so as not to be susceptible to
accidental displacement during cleaning or other normal operations or due to vibration.

A needle adjustment valve with a simple lock nut, or with a coiled spring arranged so its
torque may affect the setting of the needle, shall not be considered acceptable.

1.15.6 A pilot burner assembly shall be accessible from the front of the appliance for adjustment
and for ignition of the pilot(s).

1.15.7 Pilot burners shall be equipped with durable burner ports. Alloys having a catalytic cracking
effect, such as those having greater than 1.0 percent nickel content, shall not be acceptable.

1.15.8 Flames of multiple pilot burners controlled by a single adjustment means shall be
substantially uniform in size.

1.15.9 Pilot gas flow adjustment screws shall be provided with screwdriver slots at least 3/64 in (1.2
mm) wide and 1/16 in (1.6 mm) deep.

1.15.10 Pilot burners and pilot burner tips shall be rigidly supported to prevent any possibility of
dislodgement.

1.16 Automatic Gas Ignition Systems

1.16.1 Automatic gas ignition systems shall comply with the applicable construction provisions of
the Standard for Automatic Gas Ignition Systems and Components, ANSI Z21.20, or for
automatic gas ignition systems utilizing extra-low, low, or high voltage the Standard for
Combination Gas Controls for Gas Appliances, ANSI Z21.78 • CSA 6.20.

1.16.2 A main burner(s) located in an oven, an enclosed broiler compartment or a warming oven,
or in a location where the flames cannot be readily observed by the operator, shall be
equipped with an automatic ignition system (see Part IV, Definitions). This system shall be
designed to function in one of the following manners:

a. Provide for ignition of main burners by means of a proved pilot.

If the presence of the pilot is not proved, provide for automatic shutoff of main
burner gas.

b. Provide for ignition of main burner gas using a direct ignition system which only
supervises the main burner(s) flame.

23
 If the presence of the main burner flame is not proved, provide for shutoff of main
burner gas.

In the event of main burner flame outage during an operating cycle, provide for
automatic shutoff of main burner gas without reenergizing the direct ignition device
or provide for prompt and safe reignition of main burner gas by reenergizing the
direct ignition device.
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c. Provide for ignition of main burner gas using a direct ignition system incorporating a
proved igniter which proves that the igniter is capable of ignition prior to initiation of
main burner gas flow.

For systems which supervise main burner flame during an operating cycle and
deenergize the igniter, provide for automatic shutoff of main burner gas in the event
of main burner flame outage or provide for prompt and safe reignition of main burner
gas by reenergizing the proved igniter.

1.16.3 Automatic gas ignition system components shall be installed so the operation of these
devices and main burner ignition will not be affected by falling scale, lint or dirt during
normal operation.

1.16.4 The main burner(s) shall not depend upon a runner arm for ignition from the pilot when a
continuous pilot is maintaining the safety shutoff device in its open position.

1.16.5 Tips of aerated pilot burners shall be made from AISI Type 416 steel or material having at
least equivalent heat- and corrosion-resistant characteristics. Alloys of greater than 1.0
percent nickel content, because of catalytic cracking effect, are not acceptable.

1.16.6 An ignition device shall be designed and installed so the relative position of the device and
main burner will be maintained.

1.16.7 An ignition device shall be removable. If the device is secured to the main burner, corrosion-
resistant fasteners shall be used.

1.16.8 Manual reset means incorporated in a safety shutoff device shall be accessible from the front
of the appliance, and clearance shall be provided so the hand and arm used in resetting the
device need not contact other portions of the appliance.

1.16.9 When a pilot burner is provided, the design of the control system shall be such that main
burner gas flow can occur only after the pilot has been ignited and proved. For electrical
systems for which the manufacturer supplies instructions for manual pilot ignition during a
power failure, either a period of at least 8.0 seconds shall elapse between ignition of the
pilot and supply of gas to the main burner(s), or an additional manual operation of the
control device shall be necessary to allow main burner gas flow.

1.16.10 A pilot igniter shall have the sole function of igniting pilot burner gas.

1.16.11 A pilot igniter shall light the pilot without requiring any manual operation other than
turning on a gas valve.

1.16.12 If the position of the pilot igniter is adjustable with respect to the pilot burner, locking
means shall be provided for maintaining such adjustments.

24
 1.16.13 A pilot which is normally lighted by a pilot igniter shall be accessible for manual ignition and
adjustment from the front of the appliance.

1.16.14 In the event a pilot igniter fails to function, construction shall be such as to permit operation
of the main burner(s) after manual ignition of the pilot(s). Operation of the main burner(s)
under such conditions shall not nullify the control afforded by safety shutoff devices.
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1.16.15 Automatic means for igniting pilot gas shall be designed and located so as to eliminate the
collection of carbon or other materials, or the dislocation, distortion or burning of parts as
the result of normal conditions of heating or vibration of parts.

1.17 Pilot Gas Filters

1.17.1 Pilot gas filters complying with the Standard for Pilot Gas Filters, ANSI Z21.35 • CSA 6.8, or
Combination Gas Controls for Gas Appliances, ANSI Z21.78 • CSA 6.20, shall be provided for
all continuous gas pilots.

1.17.2 Manufacturer's specified capacities of pilot gas filters shall not be less than the rated
capacities of the pilot burners with which they are used.

1.17.3 A pilot gas filter shall be installed on the upstream side of and as close to the accessories
which it is intended to protect as is practical. It shall be easily replaceable in service.

1.18 Cooking Tops, Surface Cooking Section Covers And

Utensil Supports
1.18.1 A removable cooking top incorporating aeration bowls as integral parts shall be designed so
as to prevent incorrect placement of the burner openings with respect to the burners.

1.18.2 Utensil supports shall be designed so either they cannot be firmly placed in other than the
proper position, or, if improper or inverted placement is possible, combustion will be
unimpaired when operating in that manner.

1.18.3 Individual utensil supports shall be firmly supported and positioned to prevent rocking in
their supports and any shifting or lateral movement in excess of 1/8 in (3.2 mm).

1.18.4 The bottom of a built-in top unit shall be closed to protect combustible construction from
direct radiation of the burner flames, the dropping of incandescent particles and spill-overs,
and to prevent interference from items stored in cabinets below the appliance.

1.18.5 A cover attached to a cooking top shall be provided with suitable means to prevent
accidental closure, such as a counterbalance or a manually released catch arrangement.

1.18.6 The sensing element of a thermostatically controlled top burner, when subjected to a
weight of 0.75 lb (0.34 kg), shall be depressed to a plane level with the top of the utensil
support.

25
 1.19 Drip Trays
1.19.1 In the absence of aeration plates or burner bowls serving the added purpose of collecting
spill-overs, separate drip trays shall be provided for top and griddle burners.

1.19.2 Suitable drip trays shall be provided for built-in open top broilers.
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1.19.3 Drip trays shall not be bolted or locked in place and shall be easily removable.

The simple opening of a service door or drawer or the removal of a panel not permanently
fastened in place is acceptable.

1.19.4 A drip tray shall be constructed of corrosion-resistant material or have a corrosion-resistant

finish.

1.19.5 A drip tray shall have the four sides raised, the corners made tight, and the edges smooth.

1.20 Oven And Broiler Linings And Oven Bottoms

1.20.1 A sheet-steel lining immediately over a broiler burner shall be at least 0.0304 in (0.772 mm)
thick. When the space above such a lining constitutes a flue for the flue gases from the
broiler burner, the top of such flue, if of sheet-steel, shall be at least 0.0254 in (0.645 mm)
thick.

1.20.2 All parts of linings for ovens, broilers, deep well cookers or other heated compartments
exposed to flue gases shall be constructed of a corrosion-resistant metal or have a corrosion-
resistant finish. Painted or japanned finishes shall not be acceptable.

1.20.3 Linings shall be constructed, reinforced or braced so the size and shape of flue passages will
not be appreciably altered by alternate heating and cooling of the oven or broiler, or both,
simulating normal usage in service, or as the result of the tests specified in this standard.

1.20.4 The oven bottom shall be constructed and reinforced where necessary to prevent warpage.
The upper sheet shall be constructed of corrosion-resistant metal or have a corrosion-
resistant finish. Painted or japanned finishes shall not be acceptable.

1.20.5 The extreme bottom of an appliance incorporating an oven or broiler shall protect
combustible construction or storage compartments below the appliance from direct
radiation of the burner flames and the dropping of incandescent particles and spill-overs,
and shall prevent interference from stored items. Compliance with this provision shall be
determined with the broiler drawer and storage drawer in both the closed position and
withdrawn to the fully open position.

1.21 Oven Racks, Rack Supports And Broiler Pans

1.21.1 Each baking oven of an appliance shall be equipped with one or more racks of sufficient
strength to sustain, without becoming dislodged, the loads shown in Table IV, Oven Rack
Loading, when distributed over 2/3 the area of the rack.

26
 1.21.2 At least one rack position for each full 31/2 in (88.9 mm) of oven height shall be provided.

1.21.3 Oven racks and broiler pans shall be supported in a horizontal plane and shall not bind
against the rack supports or linings when the oven and broiler are either hot or cold.

1.21.4 If removable oven rack supports are used, they shall be rigidly held in place and shall be
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supported and constructed so as to prevent racks from binding.

1.21.5 Rack supports shall be constructed so they will prevent racks from tilting when partially
withdrawn. Effective stops shall be provided for all drawers and racks.

1.21.6 With the broiler pan in its lowest position, the minimum vertical clearance between the top
surface of the broiler pan rack and the broiler burner ports or the bottom of any projection
below the burner ports shall not be less than 31/2 in (88.9 mm). A 21/2 in (63.5 mm)
clearance is permissible on a built-in unit whose outer casing, exclusive of backguards, vent
extensions, handles, etc., encloses a volume not in excess of 6 ft3 (0.17 m3) and whose
weight is not in excess of 80 lb (36.3 kg).

1.21.7 An enclosed broiler shall be provided with at least 3 rack positions located so as to permit
effective utilization of the broiler. A built-in unit whose outer casing, exclusive of
backguards, vent extensions, handles, etc., encloses a volume not in excess of 6 ft3 (0.17 m3)
and whose weight is not in excess of 80 lb (36.3 kg) need have only 2 rack positions. Open
top broiler sections or units need not comply with this provision.

1.21.8 A rack provided to support a broiler pan, when subjected to a load of 15 lb (6.8 kg)
uniformly applied for a period of 5 minutes without impact along a strip 4 in (102 mm)
wide and the full width of the rack equidistant from the face of the appliance and the outer
edge of the rack when extended as far as the stops will permit, shall not show:

a. Breakage or permanent damage to any part thereof; or

b. Deflection, during application of the load, from its normal position in excess of 0.5 in
(12.7 mm) at a point 6 in (152 mm) from the face of the front frame of the
compartment.

1.22 Thermal Insulation

1.22.1 Thermal insulation material shall be installed and enclosed so as to maintain integrity of
insulation.

1.22.2 Electrically conductive thermal insulation shall be spaced from electrically live parts in
accordance with the spacing provisions 1.26, Electrical Equipment and Wiring.

1.23 Venting And Combustion Air Supply

1.23.1 When a flue collar is provided for a cooking section, it shall serve as an effective vent for all
oven and enclosed broiler sections.

27
 1.23.2 When both a flue collar and flue deflector are provided, the flue collar opening shall
effectively vent the flue gases.

This provision shall be deemed met when no smoke (slight wisps of smoke may be
permitted) can be observed escaping from the flue deflector outlet(s) of the appliance,
following introduction of a fuming material such as titanium tetrachloride ahead of the
outlet(s) after all sections of the appliance have been in operation for 15 minutes under Test
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Condition 1 in Table X, Gas Pressure and Input Conditions for Use in the Various
Performance Tests, and with an 8 ft (2.44 m) stack attached vertically to the flue collar.

1.23.3 On a floor-supported unit for installation at zero clearance at the back, a concealed flue shall
have a built-in type draft hood which shall comply with the applicable provisions of 2.23,
Draft Hoods.

A built-in unit having a flue collar outlet shall be provided with a built-in type draft hood
which shall comply with the applicable provisions of 2.23, Draft Hoods.

1.23.4 A built-in unit shall be constructed so air for combustion is supplied from spaces exterior to
the cabinet, partition or wall in which it may be installed, either through fixed openings in
the appliance structure or through ducts which are integral parts of and attached to the
appliance structure.

1.23.5 When air for combustion is supplied through a removable grille, duct or fitting, such grille,
duct or fitting shall be an integral part of the appliance and shall be designed so as to
prevent its being attached in an improper position. The minimum dimension of any air
opening in the grill shall be 1/8 in (3.2 mm).

1.23.6 The construction of a built-in open top broiler section or unit shall provide a fixed minimum
venting area.

1.23.7 A flue system beyond the oven and broiler outlets shall be constructed so no leakage of flue
gases will occur at any joint in the flue system when the oven and broiler are in operation.

Method of Test

The oven and broiler burners shall be placed in operation under Test Condition 1 in Table X,
Gas Pressure and Input Conditions for Use in the Various Performance Tests. The broiler
burner valve and the oven thermostat shall be set to the full open position. The burners shall
be operated for a period of 15 minutes.

At the end of the 15 minute period, 1 cubic centimeter of titanium tetrachloride, or other
suitable fuming material, shall be atomized in 10 seconds in the oven and broiler
compartments. This provision shall be deemed met when no smoke (slight wisps of smoke
may be permitted) can be observed escaping from either the oven or broiler flue system or
at their points of attachment with the splash panels or flue deflectors.

1.23.8 In the event a blower motor becomes inoperative when used on a built-in oven having
provision for front flue discharge of flue products below the 36 in (914 mm) level, the
appliance design shall comply with 2.18, Evaluation of Burn Hazard Potential of Exterior
Surfaces and 2.25, Oven Flue Discharge Temperatures.

28
 A properly applied centrifugal, pressure operated or sail switch, thermal switch, or
equivalent device, meets the intent of this provision. If a centrifugal switch is used, the
blower shall be secured to the shaft on which the centrifugal switch is located by means of
keying, two set screws with at least one on a flattened shaft, a locking type set screw on a
flattened shaft, or the equivalent.
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1.24 Fan And Limit Controls

1.24.1 Fan controls and limit controls shall be listed by a nationally recognized testing agency.

1.24.2 If an auxiliary temperature limit control is used to provide protection from excessive
temperatures under blower and motor failure, it may be of the manual reset type.

1.24.3 Temperature limit control(s), when provided, shall be supplied and installed by the
manufacturer.

1.25 Flue Collars

1.25.1 A flue collar, when provided on a floor-supported unit, shall be on the top or rear of the
appliance. Provisions shall be made for supporting a draft hood or vent pipe on the flue
collar.

1.25.2 A flue collar, when provided, on a built-in unit, shall be located within the body of the
appliance. The outlet collar shall be at least 11/4 in (31.8 mm) high. The appliance shall be
provided with access openings through which the connection between the draft hood
outlet and vent can be visually inspected from the front of the appliance. Means for the
mechanical attachment of the vent pipe to the flue collar shall be provided. A single screw,
or the equivalent, is acceptable for this purpose. The construction shall be such that the
attachment means is accessible when the appliance is installed as specified in the
manufacturer's installation instructions.

1.25.3 The outside circumference of flue collars, whether circular or elliptical, shall be of such
length as to accept a vent pipe of integral inch diameter. It is suggested that the
circumference of a pipe 4 in (102 mm) in diameter be the minimum size.

1.26 Flue Deflectors

1.26.1 Flue deflector outlet openings shall be located and designed so the direction of flue gas
discharge will not be vertical.

1.26.2 The total free area of the flue deflector vent shall be adequate to pass all the flue gases
discharged through the oven vent opening(s).

1.26.3 The minimum opening of any outlet or of any flue passageway in a flue deflector shall be at
least 1/4 in (6.4 mm) on the smallest dimension and have an area not less than 1/4 in2 (161
mm²).

29
 1.26.4 The design of the outlet openings of a flue deflector or their position in respect to top
surfaces shall be such as to prevent closure or restriction of such openings by utensils placed
on the top surfaces.

1.26.5 Outlet grilles, flue deflectors or outlet fittings of flue deflectors shall be constructed so they
cannot be installed in other than the correct position.
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1.27 Electrical Equipment And Wiring

1.27.1 Electrical equipment, wiring and accessories built in or supplied for use with an appliance
shall be submitted with the appliance.

1.27.2 Electrical equipment and wiring supplied on an appliance shall be of approved types or shall
be investigated as an integral part of the appliance for construction and performance
equivalent to approved types. Electrical equipment and wiring shall be judged with respect
to its suitability for the particular application.

Electrical equipment and wiring listed or certified by a nationally recognized testing agency
qualified to certify or list electrical equipment or wiring shall be deemed to be an approved
type.

1.27.3 On a domestic gas cooking appliance, the leads or terminals of an individual control, in the
gas control circuit, that are provided for making electrical connections and which are
intended to be disconnected in order to replace or service the control shall be identified by
a number(s), letter(s), or combination thereof, in a color which contrasts with the
background. This provision does not apply when:

a. The control incorporates means which will physically prevent miswiring; or

b. The control incorporates only two terminals or leads, the interchange of which does
not change the operation of the control.

1.27.4 Appliances shall not be provided with electrical convenience outlets.

1.27.5 The cord provided to connect an appliance to a nominal 120-volt electrical supply shall
consist of a three conductor grounding type flexible cord of one of the types shown in Table
V, (Maximum Allowable Rise Above Room Temperature for Various Component Parts), or its
equivalent, and a suitable approved attachment plug cap of the parallel blade type,
constructed in accordance with the applicable Standard for Wiring-Devices Dimensional
Requirements, ANSI/NEMA WD6.

An appliance for connection to a nominal 240-volt electrical supply shall be provided with
provisions for the connection of the appliance to the power supply as outlined in the Safety
Standard for Household Electric Ranges, ANSI/UL 858.

The current-carrying capacity of the supply cord shall not be less than the rating of the
appliance (see 1.27.24). The supply cord shall be terminated within the appliance in a
polarized female cord connector body or receptacle, located and retained so as to be
accessible from the front of the appliance after installation. Strain relief shall be provided
between the flexible cord and the wiring terminals of each of the devices to which it is
connected.

30
 On a floor-supported unit, the supply cord shall be of such length that when properly
engaged with the primary disconnect specified in 1.27.8, it can be extended at least 4 ft
(1.22 m) beyond the back of the appliance.

On a built-in unit, the supply cord shall be protected or otherwise arranged so that during
installation and servicing, pinching between the appliance and supporting cabinet can be
avoided. The cord shall not extend more than 4 ft (1.22 m) beyond the back of the
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appliance when properly engaged with the primary disconnect specified in 1.27.8.

1.27.6 A junction box provided for connection of an appliance to the electrical supply shall be
located on a part of the assembly that does not require movement for normal servicing and
adjustment.

The box shall have provisions for strain relieving the field wiring entering the box.

This box shall be located so the temperature of the conductors within the box, or surfaces of
the box likely to be in contact with conductors, will not exceed 63°F (17°C) rise when the
appliance is tested as specified in 1.27.26. During conduct of this test, all unused electrical
connection openings shall be closed.

The size of a junction box in which field-installed conductors are to be connected by splicing
shall not be less than that indicated in Table VI. A conductor passing through the box is
counted as 1 conductor, and each conductor terminating in the box is also counted as 1
conductor.

Steel used in the fabrication of a junction box shall not be less than 0.031 in (0.79 mm)
thick [0.035 in (0.89 mm) thick if zinc coated]. Nonferrous metal shall not be less than
0.045 in (1.14 mm) thick at points where conduit or metal-sheathed cable is to be
connected.

1.27.7 Appliance wiring terminating in a junction box shall have at least 4 in (102 mm) free length
available for making connections and strain relief sufficient to comply with the Method of
Test of 1.27.10.

1.27.8 When employed, all disconnects shall be polarized. There shall be sufficient free length of
wire attached to the movable parts of the disconnect to permit connection and
disconnection. The arrangement of the disconnect with respect to internal wiring shall be
such as to prevent strain from being transmitted to internal wiring terminals and
connections during disconnection.

1.27.9 All wiring other than the supply cord, electrically live parts, and electrical equipment whose
approval anticipates an additional enclosure shall be located within the confines of the
appliance structure, an enclosure or a raceway in a manner to:

a. Provide protection for wiring and electrical equipment against strain and physical
abuse which may, in the course of normal handling during and after installation,
damage insulation or disrupt splices or terminal connections;

b. Provide protection for wiring and electrical equipment from damage during normal
cleaning and normal usage of the appliance;

c. Prevent contact with combustible material;

31
 d. Prevent burning or molten wiring material from falling on combustible material; and

e. Prevent exposure of uninsulated live parts to possible contact by the user. Such parts
shall be guarded or positioned so they cannot be contacted by a 1/4 in (6.4 mm)
diameter rod, 4 in (102 mm) long, held in the hand. For the purpose of this test, all
valve handles, utensil supports, loose aeration bowls, griddles and conventional top
burners shall be removed. Access panels normally opened by the customer for
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cleaning purposes, such as hinge-type top panels, shall be open. Snap-on type top
panels shall be removed. Clips of fluorescent lamp sockets, ignition coils or ignition
electrodes need not comply; however, ignition coils or ignition electrodes shall be
guarded to prevent accidental contact.

1.27.10 Strain relief between wiring and the device(s) to which it connects shall be provided
whenever the conditions of normal servicing of the appliance create the likelihood of
placing a strain on wiring junctions.

Method of Test

A pull of 35 lb (156 N) shall be applied to the wiring for a period of 1 minute without
damage to the connection. If screw-type terminals are used, the screws shall be loosened
before applying the force. This test need not be conducted if the assembly is an approved
type.

1.27.11 The general construction and assembly of electrical equipment and wiring shall be of a neat
and workmanlike character. The wiring shall be properly located and supported. Electrical
wiring shall be protected against damage from movable parts and from utensils placed in a
storage drawer or compartment.

1.27.12 High-tension leads shall be fabricated from cable recognized as acceptable for the purpose
and conforming to a nationally recognized standard. Such leads shall be provided at each
end with brass loops, eyes or other equivalent means to facilitate positive connection. The
leads may be integrally joined to the transformer windings, provided proper strain relief is
furnished.

1.27.13 Wireways shall be smooth and entirely free from sharp edges, burrs, fins, etc., which may
cause abrasion of the insulation on wiring. In order to prevent abrasion of the insulation,
openings in metal walls through which insulated wires not in wireways pass shall be
provided with smoothly rounded bushings or an acceptable metal grommet, or shall have
smooth well-rounded surfaces as formed by rolling or extruding the metal around the
opening. Bushings shall be phenolic, porcelain, hard fiber or other suitable material having a
smoothly rounded surface.

1.27.14 The wiring shall not pass through appliance flues even when enclosed in raceways. Wiring
shall be located so as not to be in the direct path of spill-overs.

1.27.15 Conductors shall be spliced or joined so as to be mechanically secure without solder and,
unless made with an approved splicing device, shall then be soldered with a fusible metal or
alloy, brazed or welded. Provision shall be made to prevent mechanical strain on splicing
devices. All joints and the free ends of conductors shall be covered with an insulation equal
to that on the conductors.

32
 1.27.16 The spacing between uninsulated live-metal parts of opposite polarity, and between such
parts and dead-metal parts, shall not be less than 1/4 in (6.4 mm) over surfaces or through
air.

An insulating lining or barrier of fiber or similar material not less than 1/32 in (0.8 mm) thick
may be employed in conjunction with an air spacing of not less than 1/16 in (1.6 mm), where
spacings otherwise would be insufficient. Insulating material less than 1/32 in (0.8 mm) thick
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may be employed if, upon investigation, it is found to be suitable for the particular
application.

Uninsulated live-metal parts shall be secured so they will be prevented from turning or
shifting by means other than friction between surfaces, if such motion may result in a
reduction of spacings below the minimum required.

1.27.17 The appliance shall be constructed so the enclosure, frame and similar noncurrent-carrying
metal parts are electrically continuous to the point of connection of the equipment
grounding means. This provision shall be deemed met when the electrical resistance
between the point of connection of the equipment grounding means and any noncurrent-
carrying metal part is not more than 0.1 ohm.

Method of Test

The electrical resistance between the point of connection of the equipment grounding
means and each noncurrent-carrying metal part shall be determined by either a Wheatstone
bridge or by measuring the potential drop between the two points when an alternating
current of 20 amperes, derived from a power supply of not more than 12 volts, is passed
between the two points and dividing the measured potential drop by the current. The
electrical resistance shall not be more than 0.1 ohm. (Insulating resistant finishes may be
scraped from the enclosure test points.)

1.27.18 A lamp holder, fuse holder, receptacle or similar device provided as a part of the appliance
shall be mounted securely and shall be prevented from turning by means other than friction
between surfaces.

1.27.19 A transformer suitable for an NEC Class 2 circuit (see Article 725, Section 725-31, the
National Electrical Code, ANSI/NFPA 70) shall be employed with control and ignition systems
operating at less than line voltage.

1.27.20 Materials used for electrical construction shall be suitable for their particular application.

a. In determining the acceptability of an electrical insulating material, consideration

shall be given to its mechanical strength, dielectric strength, heat-resistant
properties, the degree to which it is enclosed or protected, and any other features
having a bearing on the fire and accident hazards involved;

b. Lamp holders having paper liners shall not be employed;

c. Lamp holders having aluminum screw shells shall not be installed in ovens; and

d. Switches controlling lamp holders shall be suitable for use with tungsten filament
lamps.

33
 1.27.21 The internal wiring shall consist of insulated conductors of adequate size and type(s) which
are appropriate for the particular application, when considered with respect to:

a. The temperature and voltage to which the wiring is likely to be subjected;

b. Its exposure to oil, water or grease; and

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c. Other conditions of service to which it is likely to be subjected.

1.27.22 Switches shall have current and voltage ratings not less than those of the circuits they
control.

1.27.23 Single-pole switches, including those of safety controls and protective devices, shall not be
wired in neutral or grounded lines.

Screw shells of lamp holders shall be wired in neutral or grounded lines.

Exception No. 1: A door-operated, single-pole switch controlling an oven lamp receptacle

may be connected in the grounded conductor.

Exception No. 2: A single-pole switch may be connected in the grounded conductor (1) if it
is in the same circuit and controls the same lamp receptacle as a door-operated switch, or
(2) if it controls a hood motor and is operated by the hood visor.

1.27.24 The current input to an appliance shall not be more than 110 percent of its marked rating,
when measured with the appliance in operation under full load conditions at rated voltage.

1.27.25 Electrical equipment, including clock and rotisserie motors, and wiring shall have insulation
suitable for the temperature to which they are exposed and for the service to which they are
subjected. (See Table V, Maximum Allowable Rise Above Room Temperature for Various
Component Parts.)

Method of Test

The appliance shall be operated as specified in 2.20, Wall, Floor and Enclosure Temperature
or 2.26.7, whichever is applicable, under Test Condition 1 in Table X, Gas Pressure and
Input Conditions for Use in the Various Performance Tests. At the conclusion of the
operating period specified, temperatures of electrical components and wiring shall be
determined for each component at points subjected to maximum temperatures.
Temperatures shall be determined by means of bead-type thermocouples not larger than
No. 24 AWG (0.20 mm²) placed in good thermal contact with the material. Observed
temperatures shall not be in excess of those shown in Table V, Maximum Allowable Rise
Above Room Temperature for Various Component Parts.

With reference to electrical windings with Class A insulation, the temperature rise observed
by means of thermocouples on the surface of a coil, where affected by an external source of
heat, may be 27°F (15°C) higher than indicated in Table V, Maximum Allowable Rise Above
Room Temperature for Various Component Parts, provided the temperature rise by the
resistance method is not more than 135°F (75°C).

34
 The resistance measurement shall be obtained using a suitable impedance bridge and
attendant circuits. The windings are to be at room temperature at the start of the test. The
temperature rise of a winding shall be calculated as follows:

where

∆t = temperature rise, °F (°C)

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R = resistance of winding at end of test, ohms

r = resistance of winding at beginning of test, ohms

t1 = room temperature at beginning of test, °F (°C)

t2 = room temperature at end of test, °F (°C)

k = 390 for copper for U.S. customary units (234.5 for metric units)

1.27.26 The leakage current measured on an appliance tested as specified in the following Method
of Test shall not exceed 0.5 milliampere.

Method of Test

When connected to a supply circuit of rated voltage and frequency, the appliance shall be
operated under Test Condition 1 in Table X, Gas Pressure and Input Conditions for Use in
the Various Performance Tests, as specified in 2.20, Wall, Floor and Enclosure Temperature,
or 2.26.7, whichever is applicable.

Prior to and at the conclusion of the operating period specified, with continued application
of rated voltage and frequency, leakage current between each of the supply terminals and
all noncurrent-carrying metal parts (ungrounded) which might become energized shall be
measured using the instrumentation and appropriate test procedures specified in the
Standard for Leakage Current for Appliances, ANSI/UL 101. The leakage current shall not
exceed 0.5 milliampere.

1.27.27 Electrical equipment of cooking appliances with the controls mounted in the horizontal
cooking surface shall not be adversely affected by moisture spills.

Method of Test

The appliance shall be electrically energized with all controls in the off position. A solution of
500 cubic centimeters of water containing 0.25 grams of ordinary table salt shall be poured
at random on the horizontal top cooking surface. All sections shall then be operated for a
period of 5 minutes.

At the end of the 5 minute period, the appliance shall be tested for compliance with
1.27.28-a.

1.27.28 Adequate dielectric shall be interposed between ungrounded current-carrying parts and
those external surfaces which can be contacted.

35
 Method of Test

When connected to a supply circuit of rated voltage and frequency, the appliance shall be
operated under Test Condition 1 in Table X, Gas Pressure and Input Conditions for Use in
the Various Performance Tests, as specified in 2.20, Wall, Floor and Enclosure Temperature
or 2.26.7, whichever is applicable. At the conclusion of the operating period specified, the
applicable dielectric test(s) specified below shall be conducted.
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If the appliance employs a component(s), such as a solid state device, that can be damaged
by the dielectric potential(s) specified in the provision, the point of connection of this
component(s) to the chassis ground shall be disconnected for the purpose of this test in
order to eliminate the likelihood of component damage while still retaining representative
dielectric stress of the circuit.

During conduct of the dielectric withstand tests, a 500 volt-ampere or larger transformer,
having an essentially sinusoidal output voltage which can be varied, shall be used. The
applied potential shall be increased gradually from zero until the required test voltage is
reached and shall be held at that value for 1 minute. The use of a 500 volt-ampere or larger
transformer is not necessary if the high potential testing equipment used maintains the
specified high potential voltage at the appliance during the test.

a. An appliance shall be capable of withstanding, for 1 minute without breakdown, the

application of a 60 hertz potential between high-voltage live parts and dead-metal
parts, and between live parts of high- and low-voltage circuits. The test potential
shall be 1000 volts.

b. A low-voltage circuit shall be capable of withstanding, for 1 minute without

breakdown, the application of a 60 cycle alternating potential of 500 volts applied
between uninsulated low-voltage live-metal parts of opposite polarity (with contacts,
if any, closed), and between uninsulated low-voltage live-metal parts and the
enclosure and grounded dead-metal parts.

The dielectric withstand test between low-voltage parts of opposite polarity need not
be conducted on the complete assembly if the components have been separately
subjected to this test condition.

The arrangement of the test circuit shall be such that if the dielectric material breaks
down a positive signal will be obtained, rather than depending upon a visual
inspection of the material.

1.27.29 Electrical motors, such as provided for clocks and rotisseries, shall be designed for
continuous duty and shall be provided with overcurrent protection in accordance with the
National Electrical Code, ANSI/NFPA 70, and shall be protected with temperature- or current-
sensitive devices or temperature- and current-sensitive devices which will prevent motor
winding temperatures from exceeding those specified in Table VII, Maximum Allowable
Motor Winding Temperatures, °F (°C). If the impedance of the motor windings is sufficient
to prevent winding temperatures in open motors or enclosure temperatures on totally
enclosed motors of over 302°F (150°C) with the rotor locked, no additional motor
protection is required, but the motor shall be marked that it is impedance protected. The
marking provision shall not apply to clock or timer motors. The above tests may be
conducted using the resistance method for determining temperature rise, at the option of
the manufacturer submitting the equipment.

36
 1.28 Instructions
1.28.1 Each appliance shall be accompanied by clear, concise printed instructions and diagrams,
stated in terms clearly understandable to the consumer, adequate for proper field assembly,
installation, maintenance, safe use and operation. Instructions for testing the appliance for
leaks shall be included.
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The safety-related items included in the instructions shall be prominently displayed and shall
precede the instructions concerning the functional use of the appliance.

The instructions shall be marked with directions to the installer to leave them with the
appliance and to the consumer to retain them for future reference.

The front cover or the first page shall bear the following boxed warning. It shall be boxed as
shown:

WARNING: If the information in this manual is

not followed exactly, a fire or explosion may
result causing property damage, personal
injury or death.

— Do not store or use gasoline or other flammable

vapors and liquids in the vicinity of this or any
other appliance.

— WHAT TO DO IF YOU SMELL GAS

• Do not try to light any appliance.

• Do not touch any electrical switch.
• Do not use any phone in your building.
• Immediately call your gas supplier from a
neighbor's phone. Follow the gas supplier's
instructions.
• If you cannot reach your gas supplier, call the
fire department.

— Installation and service must be performed by a

qualified installer, service agency or the gas
supplier.

The letters used for the boxed statements above shall be boldfaced type having a minimum
uppercase letter height of 0.120 in (3.05 mm). The minimum vertical spacing between lines
of type shall be 0.046 in (1.17 mm).* Lowercase letters shall be compatible with the
uppercase letter size specification.

These instructions shall include:

a. For all appliances:

1. A statement that the installation must conform with local codes or, in the
absence of local codes, with the National Fuel Gas Code, ANSI Z223.1/NFPA
54.

* This letter height and line spacing corresponds to 12 point type.

37
 2. A statement that the installation of appliances designed for manufactured
(mobile) home installation must conform with the Manufactured Home
Construction and Safety Standard, Title 24 CFR, Part 3280 [formerly the Federal
Standard for Mobile Home Construction and Safety, Title 24, HUD (Part 280)]
or, when such standard is not applicable, the Standard for Manufactured Home
Installations, ANSI/NCSBCS A225.1, or with local codes where applicable.
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3. A statement that the installation of appliances designed for Recreational Park

Trailers must conform with state or other codes or, in the absence of such
codes, with the Standard for Recreational Park Trailers, ANSI A119.5.

4. If an external electrical source is utilized, a statement that the appliance, when

installed, must be electrically grounded in accordance with local codes or, in
the absence of local codes, with the National Electrical Code, ANSI/NFPA 70.

5. A statement that:

(a) The appliance and its individual shutoff valve must be disconnected
from the gas supply piping system during any pressure testing of that
system at test pressures in excess of 1/2 psi (3.5 kPa).

(b) The appliance must be isolated from the gas supply piping system by
closing its individual manual shutoff valve during any pressure testing
of the gas supply piping system at test pressures equal to or less than
1
/2 psi (3.5 kPa).

6. Directions for the proper assembly of field-installed parts and accessories

supplied with the appliance.

7. A statement to the installer that appliances equipped with casters on two (2)
or more legs are for installation on 1/8 in thick commercial grade vinyl
composition floor finishing materials or equivalent. (See 1.4.9.)

8. A statement of the maximum gas supply pressure in accordance with the inlet
pressure rating of the gas appliance pressure regulator supplied.

9. A statement of the gas supply pressure for checking the regulator setting.
[The pressure stated shall be at least 1 in WC (249 Pa) above the
manufacturer's specified manifold pressure.]

10. A description of proper vent installation, if applicable, and the specific type of
gas vent to be used, including a statement that the vent pipe must be
mechanically fastened to the flue collar and instructions for accomplishing this
attachment.

11. Electrical diagrams as specified in 1.29.11.

12. Advice to the user on the safe use of the appliance including lighting
instructions and control operation, with pictorial representations. This shall
include instructions to reset all controls to the "off" position after using a
programmable timing operation. For an appliance having a continuous
pilot(s) in the oven, broiler or combination oven-broiler, these instructions
shall include a statement that the pilot(s) must be lighted with the control dial
in the "off" position (or pilot position, if provided).

38
 13. Advice to the user on the safe use of the appliance in the event of prolonged
power failure.

(a) For an appliance without a continuous pilot(s), for which manual

ignition of pilot gas may be desired, detailed instructions for safely
lighting the pilot(s).
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(b) For an appliance that is not capable of being safely placed in operation
in the event of power failure, instructions informing the user that no
attempt should be made to operate the appliance during power
failure.

14. Maintenance instructions (including recommended frequency guidelines)

suggesting:

(a) Keeping appliance area clear and free from combustible materials,
gasoline and other flammable vapors and liquids.

(b) Not obstructing the flow of combustion and ventilation air.

(c) Visually checking pilot(s) and burner flames, with pictorial

representation.

(d) Cleaning appliance, including special oven surfaces, with

recommended cleaning agents, if necessary.

(e) Lubricating moving parts, when applicable, including type and

amount of lubricant.

15. A statement that the maximum depth of cabinets installed above cooking
tops be 13 in (330 mm).

16. Information for obtaining replacement parts and where they are obtainable.

17. A statement that "Leak testing of the appliance shall be conducted according
to the manufacturer's instructions."

b. For floor-supported units:

1. Diagrams detailing:

(a) For all appliances, except those incorporating room heaters, zero
clearance between adjacent combustible construction below the
cooking surface and the back and sides of the appliance.

(b) For an appliance incorporating a room heater, minimum clearance to

adjacent combustible construction below the cooking surface and the
back and sides of the appliance as established by performance tests
(see 2.1.13).

(c) For all appliances, the minimum horizontal clearance in integral inches
between the appliance and combustible construction extending from
the cooking surface to 18 in (457 mm) above the level of the cooking
surface (dimensions "A" and "B" in Figure 14, Test Structure for Floor-

39
 Supported Units Not Having Elevated Cooking Sections and Figure 15,
Test Structure for Floor-Supported Units Having Elevated Cooking
Sections).

(d) For an appliance without an elevated section, the minimum clearance

between the cooking surface and combustible construction above the
appliance and the minimum distance in integral inches between
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overhead cabinets installed on either side of the appliance (dimension

"D" in Figure 14, Test Structure for Floor-Supported Units Not Having
Elevated Cooking Sections, but not less than the nominal width of the
appliance.)

(e) For an appliance having an elevated cooking section, zero clearance

between adjacent combustible construction and (1) the back of the
appliance and (2) for 13 in (330 mm) from the rear wall on the sides
and top of the elevated section.

2. A statement that a manual valve be installed in an accessible location in the

gas piping external to the appliance for the purpose of turning on or shutting
off gas to the appliance.
3. Directions that any opening in the wall behind the appliance and in the floor
under the appliance shall be sealed.

4. For an open top broiler section or unit incorporating an integral exhaust

system, the instructions shall state that a noncombustible material is to be
installed on the underside of a cabinet located above the broiler section or
unit in accordance with local codes, or in the absence of local codes, with the
National Fuel Gas Code, ANSI Z223.1/NFPA 54.

5. For an appliance equipped with casters, the instructions shall state (1) that the
installation shall be made with a connector that complies with the Standard
for Connectors for Movable Gas Appliances, ANSI Z21.69 • CSA 6.16, and a
quick-disconnect device that complies with the Standard for Quick-Disconnect
Devices for Use With Gas Fuel, ANSI Z21.41 • CSA 6.9, (2) that adequate means
shall be provided to limit the movement of the appliance without depending
on the connector and the quick-disconnect device or its associated piping to
limit the appliance movement; (3) where the restraining means shall be
attached to the appliance; and (4) that if disconnection of the restraint is
necessary, ensure the restraint is reconnected after the appliance has been
returned to its original installed position.

6. For appliances which may be installed according to 1.2.8, the manufacturer

shall provide information as to the method of gaining access for servicing.

c. For built-in units:

1. Diagrams detailing:

(a) For all appliances, clearances between adjacent combustible

construction and the back of the appliance (dimension "D" in Figure 4,
Test Structure for Built-In Top Surface cooking Units and Open Top
Broiler Units).

40
 (b) For a top unit, the minimum horizontal clearance in integral inches
between the appliance and combustible construction extending from
the cooking surface to 18 in (457 mm) above the cooking surface
(dimensions "A" and "B" in Figure 4, Test Structure for Built-In Top
Surface cooking Units and Open Top Broiler Units).

(c) For a top unit, the minimum distance between the front edge of the
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counter and the cutout opening.

(d) For a top unit, the minimum spacing between individual top sections.

(e) For an oven or broiler unit, the minimum distance between the floor
and bottom of cutout opening.

2. A statement that a manual valve be installed in an accessible location in the

gas line external to the appliance for the purpose of turning on or shutting off
gas to the appliance.

3. Directions that the recess in which an oven or broiler unit is installed shall be
constructed so as to provide a complete closure around the recessed portion
of the appliance, except for the vent thimble for a vented appliance, and that
any openings around gas and electric service outlets shall be closed at the
time of installation, except when the construction of the appliance provides
the necessary closure.

4. For an open top broiler section or unit incorporating an integral exhaust

system, the instructions shall state that a noncombustible material is to be
installed on the underside of a cabinet located above the broiler section or
unit in accordance with local codes, or in the absence of local codes, with the
National Fuel Gas Code, ANSI Z223.1/NFPA 54.

1.28.2 If the appliance requires the use of anti-tipping devices the front cover or the first page shall
bear the boxed warning. as shown under 1.28.8. An equivalent marking may be used
provided the word "WARNING" appears on the marking.

1.28.3 Operating instructions for an appliance with a top burner(s) shall include a warning to the
user to the effect that top burner flame size should be adjusted so it does not extend
beyond the edge of the cooking utensil. The instructions shall state that this instruction is
based on safety considerations.

1.28.4 The instructions shall warn the user of possible hazards or injuries which may result from the
misuse of appliance doors or drawers such as stepping, leaning or sitting on the doors or
drawers.

1.28.5 Instructions shall be provided for the proper removal and replacement of the appliance for
servicing or cleaning.

1.28.6 Operating instructions for an appliance equipped with adjustable low setting high-low
valves shall include instructions on how to adjust the low setting.

1.28.7 The instructions shall warn of the potential hazards associated with storage cabinet areas
above appliances.

41
 1.28.8 Operating instructions for the appliance shall include a warning to the user to the effect that
the appliance shall not be used for space heating. The instructions shall state that this
instruction is based on safety considerations as shown below:

WARNING
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NEVER use this appliance as a space heater to heat

or warm the room. Doing so may result in carbon
monoxide poisoning and overheating of the oven.

The instructions shall also warn of the potential hazards associated with using an oven for
storage space.

1.28.9 For an open top broiler unit or an appliance equipped with an open top broiler section, the
instructions shall include a statement to the effect that cooking utensils should not be used
on the open top broiler unit or section.

1.28.10 When an appliance, equipped with a top surface cooking section cover not intended to be
closed during appliance operation, is capable of operation with the cover in place, the
instructions shall include the following statement: "Top cover must be open when main
burner is in operation."

1.28.11 All cord connected appliances shall include instructions relative to location of the wall
receptacle and a warning to the user to disconnect the electrical supply before servicing the
appliance.

1.28.12 Operating instructions for an appliance provided with self-cleaning oven or self-cleaning
broiler features shall include a warning to the user pointing out the importance of removing
broiler trays and other utensils and wiping off all excessive spillage before initiating the
cleaning cycle.

1.28.13 A universal or convertible type appliance for use with either natural, manufactured or mixed
gas and convertible for use with liquefied petroleum gases shall be provided with adequate
instructions for converting from one gas to the other.

If replacement of fixed orifices is required, instructions for installing these orifices shall be
included. The instructions shall contain a statement: "Save the orifices removed from the
appliance for future use." The instructions shall also contain information required to convert
the appliance back to the original gas.

1.28.14 The instructions shall be examined by the testing agency for comprehensibility, accuracy
and compatibility with the results of tests.

1.28.15 When a flexible service cord of the grounding type is provided to connect the appliance to a
line-voltage electrical supply, the instructions shall also include the intent of the warning
statement specified in 1.29.12.

1.28.16 Operating instructions for the appliance shall include a warning to the user to the hazards
regarding the use of aluminum foil in ovens during oven operation. The instructions shall
state that this instruction is based on safety considerations, as shown below:

42
 WARNING

NEVER cover any slots, holes or passages in the oven

bottom or cover an entire rack with materials such as
aluminum foil. Doing so blocks air flow through the
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oven and may cause carbon monoxide poisoning.

Aluminum foil linings may also trap heat, causing a
fire hazard.

1.28.17 Also see 1.2.19, 1.9.6-c, 1.25.2, 1.29.3-d, 1.29.13 and 1.29.14.

1.29 Marking
1.29.1 Marking material shall be identified by class number and shall meet the following
specifications. All metal marking materials shall be rustproof. All markings shall be suitable
for application to surfaces upon which applied and shall demonstrate suitable legibility as
specified under 2.28, Marking Material Adhesion and Legibility. The designation of any class
of marking shall not preclude the use of marking of a lower number class.

Class I. Integral Marking

Marking that is embossed, cast, stamped or otherwise formed in the part. This includes
markings baked into an enamelled surface.

Class IIA-1. Permanent Plate

Shall be made of metal having a minimum thickness of 0.012 in (0.30 mm) and shall be
securely attached by mechanical means.

Class IIA-2. Permanent Plate

Shall be made of metal having a thickness of 0.006 to 0.012 in (0.15 to 0.30 mm) and shall
have mechanical attachment means at all corners with a maximum spacing of 6 in (152
mm) between mechanical fasteners.

Class IIA-3. Permanent Plate

Shall be made of metal having a thickness less than 0.006 in (0.15 mm), shall be attached
by means of nonwater-soluble adhesive and shall comply with 2.28, Marking Material
Adhesion and Legibility. These materials shall not be located on surfaces having
temperatures exceeding 300°F (149°C) as determined during conduct of 2.20, Wall, Floor
and Enclosure Temperatures.

Class IIA-4. Permanent Plate

Shall be made of pressure-sensitive metal foil requiring no solvent or activator and shall
comply with 2.28, Marking Material Adhesion and Legibility. These materials shall not be
located on surfaces having temperatures exceeding 300°F (149°C) as determined during
conduct of 2.20, Wall, Floor and Enclosure Temperatures.

43
 Class IIIA-1. Permanent Label

Shall be made of material not adversely affected by water, shall be attached by means of
nonwater-soluble adhesive and shall comply with 2.28, Marking Material Adhesion and
Legibility. These materials shall not be located on surfaces having temperatures exceeding
300°F (149°C) as determined during conduct of 2.20, Wall, Floor and Enclosure
Temperatures.
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Class IIIA-2. Permanent Label

Shall be made of material not adversely affected by water, shall be attached by means of
nonwater-soluble adhesive and shall comply with 2.28, Marking Material Adhesion and
Legibility. These materials shall not be located on surfaces having temperatures exceeding
175°F (79.5°C) as determined during conduct of 2.20, Wall, Floor and Enclosure
Temperatures.

Class IIIB. Waterproof Marking

Shall be printed directly on the part with waterproof marking not adversely affected by a
temperature of 175°F (79.5°C). This marking shall not be used on surfaces having
temperatures exceeding 175°F (79.5°C) as determined during conduct of 2.20, Wall, Floor
and Enclosure Temperatures.

Class IV. Semi-Permanent Label

Shall be made of material which may be soluble in water, and may use water-soluble
adhesive for attachment means.

Class V. Printed Marking

Marking shall be clear and prominent and may be applied directly by any printing means.

Class VI. Attached Tags

1.29.2 NAME PLATE(S). Each appliance shall bear a plate, or a combination of adjacent plates, of
Class IIIA-1 marking material attached to a permanent part of the appliance that is not
exposed to the accumulation of spillage. The plate(s) shall be visible by either opening a
door or a drawer, lifting the top, or removing one or more of the parts normally removable
by the user without the use of tools.

1.29.3 The following information shall be permanently recorded on the name plate(s):

a. Manufacturer's or dealer's name and address (city and province or state).

b. Model number of the appliance.

c. A distinctive number which will identify an individual appliance.

d. Information on the need for venting, as follows:

1. "Vented unit. See installation instructions."

2. "May be vented. If vented, see installation instructions."

44
 e. If the appliance utilizes any electrical equipment, the voltage, frequency and current
input.

f. Identification of this standard by indicating either this edition of the standard, or the
most recent effective addenda thereto, with one of the following markings:

"ANS Z21.1-(year) Household Cooking Appl.;"

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"ANS Z21.1a-(year) Household Cooking Appl.;" or

"ANS Z21.1b-(year) Household Cooking Appl."

g. The symbol of the organization making the tests for compliance with this standard.

1.29.4 The following information also shall be permanently recorded on the name plate(s):

a. Gases for which equipped:

1. A dedicated type appliance shall be marked for only the type of gas for which
equipped, as follows: Nat., Mfd., Mix., LP, or Btu LP gas-air mixture (the
heating value for the LP gas-air mixture shall be indicated).

2. A convertible or universal type appliance shall be marked for only the two
types of gases for which equipped, as follows: Nat-LP, Mfd-LP, Mix-LP.

The appliance shall also be marked to the effect that:

"The gas appliance pressure regulator must be set for the gas with which the
appliance is used." (See 1.28.13.)

(a) A universal type appliance shall also be marked: "This appliance can be
used with LP gas and gas. (Only the gas for which the appliance is
equipped shall be identified.) It is shipped from the factory adjusted for
use with gas: DOUBLE COAXIAL ORIFICE HOODS MUST BE
SCREWED TIGHT WHEN LP-GAS IS USED."

(b) A convertible type appliance provided with a combination of fixed

orifices and double coaxial orifices shall also be marked: "This
appliance can be used with LP gas and gas. (Only the gas for
which the appliance is equipped shall be identified.) It is shipped from
the factory adjusted for use with gas: DOUBLE COAXIAL ORIFICE
HOODS MUST BE SCREWED TIGHT WHEN LP-GAS IS USED. (oven,
broiler, top) " burners are equipped with fixed orifices,
located . Follow the instructions packaged with the orifices for gas
conversion." (Each fixed orifice shall be clearly identified with regard to
the gas for which it will be used, and the orifice size shall be indicated
on the spud.) (See 1.28.13.)

(c) A convertible type appliance provided with fixed orifices shall also be
marked: "This appliance can be used with LP gas and gas. (Only
the gas for which the appliance is equipped shall be identified.) It is
shipped from the factory adjusted for use with gas: Conversion
orifices are located . Follow the instructions packaged with the
orifices for gas conversion." (Each orifice shall be clearly identified with

45
 regard to the gas for which it will be used, and the orifice size shall be
indicated on the spud.) (See 1.28.13.)

3. A convertible appliance equipped with dual outlet burner valves requiring

orifice spud substitution shall display a marking outlining the correct selection
of the orifices for the gas with which the appliance is to be used when
installed.
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4. The appliance shall be marked with the manufacturer's normal hourly Btu
input rating for each main burner for each gas for which the appliance is
equipped.

5. The appliance shall be marked with the manufacturer's manifold pressure in

inches water column for each gas for which the appliance is equipped.

b. The appliance shall have a marking stating a maximum depth of 13 in (330 mm) for
the overhead cabinets.

c. Clearances from adjacent combustible construction as follows:

1. Each appliance shall be clearly marked with the minimum horizontal

clearances in integral inches or millimeters between the appliance and
combustible construction extending from the cooking surface to 18 in (457
mm) above the level of the cooking surface.

2. A floor-supported unit, except one incorporating a room heater, shall be

clearly marked that it is for zero clearance between adjacent combustible
construction below the cooking surface and the back and sides of the
appliance.

A floor-supported unit incorporating a room heater shall be clearly marked

with the minimum clearance to adjacent combustible construction below the
cooking surface and the back and sides of the appliance as established by
performance tests (see 2.1.13).

3. An appliance not having an elevated cooking section shall be clearly marked

with:

(a) The minimum vertical clearance between the cooking surface and
combustible construction above the appliance.

(b) The minimum horizontal distance in integral inches between overhead

cabinets installed to either side of the appliance (not less than the
nominal width of the appliance), or the statement, "not less than the
nominal width of the appliance."

4. An appliance having an elevated cooking section shall be clearly marked that

it is for zero clearance between adjacent combustible construction and (1) the
back of the appliance and (2) for 13 in (330 mm) from the rear wall on the
sides and top of the elevated section.

5. A built-in top unit shall have a marking stating:

46
 "Minimum horizontal distance(s) from sides and back of appliance to adjacent
vertical combustible walls extending above the top panel, in from side
walls, in from rear wall. Minimum horizontal distance from front edge of
counter to front side of appliance, in."

These distances shall be from the outermost edge of the top panel or any trim
strip supplied with the appliance.
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6. A two-burner built-in top unit shall have a marking specifying the minimum
acceptable spacing between similar adjacent top units.

7. A built-in oven or broiler unit shall be clearly marked with the minimum
distance from the floor to the bottom of the cutout opening.

8. If vented, the appliance shall be clearly marked with the minimum clearances
from the vent.
d. Marking appliance for manufactured (mobile) homes or recreational park tailers.

1. An appliance for manufactured (mobile) home or recreational park trailer

installation only shall be marked: "For installation in a manufactured (mobile)
home or recreational park trailer only."

2. An appliance for household installation as well as for manufactured (mobile)

home or recreational park trailer installation should be marked: "Also for
installation in a manufactured (mobile) home or recreational park trailer."

3. Any of the following may be substituted for the term "manufactured home
(mobile home)" in "-1" and "-2" above:

(a) Mfd. home (mobile home);

(b) Manufactured (mobile) home;
(c) Mfd. (mobile) home;
(d) Manufactured home; or
(e) Mfd. home.

e. Marking appliances for manufactured (mobile) homes and recreational vehicles:

An appliance complying with the Standard for Recreational Vehicle Cooking Gas
Appliances, ANSI Z21.57, as well as with the provisions of this standard may be
marked: "Also for installation in a recreational vehicle." This marking may be
combined with that specified under 1.29.4-d2.

1.29.5 When an appliance is designed so that the legs, casters or base can be removed for
shipping, the appliance shall bear a Class IV marking to the effect that the appliance is for
use only with the specific legs, casters or base specified by the manufacturer, as applicable.

1.29.6 An appliance designed as specified in 1.2.8 shall have a Class IV marking in a conspicuous
exterior location in black letters on a yellow background, stating:
"NOTICE: In order to be able to service this appliance, it must be installed with the casters
supplied, a connector complying with ANSI Z21.69 • CSA 6.16, and a quick-disconnect
device complying with ANSI Z21.41 • CSA 6.9. It must also be installed with restraining
means to guard against transmission of strain to the connector, as specified in the appliance
manufacturer's instructions."

47
 The word "Notice" shall be in letters having a minimum uppercase letter height of 0.360 in
(9.14 mm).* The remainder of the notice shall be in letters having a minimum uppercase
letter height of 0.180 in (4.57 mm)** with a minimum vertical spacing between lines of
0.069 in (1.75 mm). Lowercase letters shall be compatible with uppercase letter size
specifications.

1.29.7 An appliance which can be caster-mounted shall have a Class IV marking in a conspicuous
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exterior location in black letters on a yellow background, stating:

"NOTICE: When the appliance is installed with casters, it must be installed with the casters
supplied, a connector complying with ANSI Z21.69 • CSA 6.16 and a quick-disconnect
device complying with ANSI Z21.41 • CSA 6.9. It must also be installed with restraining
means to guard against transmission of strain to the connector, as specified in the appliance
manufacturer's instructions."

The word "Notice" shall be in letters having a minimum uppercase letter height of 0.360 in
(9.14 mm).* The remainder of the notice shall be in letters having a minimum uppercase
letter height of 0.180 in (4.57 mm)** with a minimum vertical spacing between lines of
0.069 in (1.75 mm). Lowercase letters shall be compatible with uppercase letter size
specifications.

1.29.8 An appliance employing devices to reduce the risk of tipping of the appliance shall be
marked with a Class IV marking as shown below, and the marking shall be readily visible
during installation of the appliance (see 1.28.2). An equivalent marking may be used
provided the word "WARNING" appears on the marking.

1.29.9 Separate Gas Appliance Pressure Regulator. When a gas appliance pressure regulator is
supplied separately:

a. The appliance shall be marked: "For use with a gas pressure regulator;" and
b. The appliance shall also bear a marking on Class VI marking material in an obvious
location stating, "The regulator supplied must be used with this appliance."

1.29.10 Self-Cleaning. An appliance provided with self-cleaning oven or self-cleaning broiler features
shall have a permanent marking stating that the broiler tray and utensils must be removed
from the compartment and excessive spillage wiped off before initiating the cleaning cycle.

* This letter height corresponds to 36 point type.

** This letter height corresponds to 18 point type.

48
 This marking shall be in sharp contrast to its background.

The marking shall be applied in a location which will be clearly evident to the user when
initiating the cleaning cycle.

When applied to the inside of the oven door, it shall have a permanency equivalent to a
marking baked into an enamelled surface. When applied to the outside of the oven door or
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adjacent to the point of actuation of the cleaning cycle, a Class III A-2 marking shall be used.

1.29.11 ELECTRICAL DIAGRAMS. Except when electrical equipment is limited to a light(s) and clock
motor(s), electrical diagrams of all circuits within the appliance shall be attached to the
appliance on Class IV marking material or in a marked envelope. Some means of color, letter
or number coding shall be used in the diagram so as to identify each circuit and the actual
wiring shall be colored, or marked as shown in the diagram.

a. Electrical diagrams shall conform to the Standard for Electrical and Electronics
Diagrams, ANSI Y14.15. See Appendix A for reference to pertinent provisions of ANSI
Y14.15. The wire color designations specified under 15-3.11 of ANSI Y14.15 are
shown in Appendix B.

b. It is recommended that the usage of wire colors be as shown in Appendix C.

c. Unidentified graphical symbols used for electrical diagrams shall conform to the
Standard for Graphic Symbols for Electrical and Electronics Diagrams (Including Reference
Designation Class Designation Letters), ANSI/IEEE 315. See Appendix D for preferred
symbols of commonly used items, as extracted from the above standard.
Abbreviations for identified items shall be as shown in Appendix D.

d. The electrical diagram specified in 1.29.11-a shall be a schematic diagram of the

ladder form (see Part IV, Definitions, Electrical Diagrams). When necessary for
clarification, a cycle chart or printed sequence of switching action shall accompany
the schematic diagram.

e. It is recommended that a connection diagram (see Part IV, Definitions, Electrical

Diagrams) also be provided, in addition to the schematic diagram, to aid in locating
components for field service.

f. The electrical diagram shall include the following statements:

"Caution: Label all wires prior to disconnection when servicing controls. Wiring errors
can cause improper and dangerous operation."

"Verify proper operation after servicing."

1.29.12 An appliance provided with a flexible service cord of the grounding type for connection to a
line-voltage electrical supply shall bear a Class VI marking attached to the plug end of the
cord which includes the following information, as applicable:

WARNING
Electrical Grounding Instructions

This appliance is equipped with a (three-prong) (four-prong) grounding plug

for your protection against shock hazard and should be plugged directly into

49
 a properly grounded receptacle. Do not cut or remove the grounding prong
from this plug.

1.29.13 Vent Connection. When the appliance is provided with a flue collar, it shall be provided with
a Class IV marking in a location conspicuous prior to installation, clearly indicating the
specific type of Type B Gas Vent (such as B-0, B-1 or B-1/2) with which the appliance is to be
used. Stencilling this marking directly on the appliance is considered acceptable. (The
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manufacturer's instructions shall state the specific type of Type B Gas Vent to be used,
together with the listed clearances from combustible construction.)

1.29.14 Front Flue Discharge. A built-in oven with provisions for front discharge of flue gases shall
comply with 2.25, Oven Flue Discharge Temperatures. Otherwise, shall have a Class IV
marking stating, “Do not install beneath work counters. The flue discharge shall not be
located below the 36 in (914 mm) level when the oven is installed in accordance with the
manufacturer's instructions.”

1.29.15 Field Applied Exterior Surface. An appliance having an exterior surface applied using
materials supplied by the installer shall have the surface upon which the finish material is to
be superimposed stencilled with a statement in Class V marking that only material which the
manufacturer specifies should be applied.

1.29.16 Open Top Broiler Unit Markings. In addition to other applicable specified markings, a built-
in open top broiler unit shall bear the following markings on the rating plate or on a
separate Class II plate adjacent to the rating plate, unless otherwise specified:

a. When the appliance does not incorporate an integral exhaust system, the statement,
"To be used in conjunction with a suitable vent hood only."

b. If the appliance complies with 2.20, Wall, Floor and Enclosure Temperatures, the
statement, "For Installation in Other Than Noncombustible Locations." Otherwise,
the statement, "For Use Only In Noncombustible Locations."

c. If the appliance is for installation in other than noncombustible locations, the

statements:

1. "Minimum horizontal distance(s) from center of grid area to adjacent vertical

combustible walls extending above the top panel in (mm) from side
walls , in (mm) from rear wall."

2. "Minimum vertical distance from top of broiler grid to overhead unprotected

combustible surfaces 36 in (975 mm)."

d. A statement to the effect that cooking utensils should not be used on an open top
broiler unit.

1.29.17 Open Top Broiler Section Markings. In addition to other applicable specified markings, an
open top broiler section shall bear the following markings on the rating plate or on a
separate Class II plate adjacent to the rating plate, unless otherwise specified:

a. When the appliance does not incorporate an integral exhaust system, the statement,
"To be used in conjunction with a suitable vent hood only."

50
Licensed to/Autorisé à Raymond Callahan, BSH Home Appliances Corporation, on/le 10/20/2005. Single user license only. Storage, distribution or use on network prohibited./Permis d'utilisateur simple seulement. Le stockage, la distribution ou l'utilisation sur le réseau est interdit.

b.
broiler section.

51
1.29.18 Also see 1.8.6, 1.8.7, 1.8.14, 1.11.7 and 1.27.29.
A statement to the effect that cooking utensils shall not be used on an open top
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 Part II: Performance

2.1 General
2.1.1 This standard covers household cooking appliances:
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a. For use with natural gas;

b. For use with manufactured gas;

c. For use with mixed gas;

d. For use with liquefied petroleum gases;

e. For use with LP gas-air mixtures;

f. For use with either natural, manufactured or mixed gas and convertible for use with
liquefied petroleum gases (see Part IV, Definitions);

g. For manufactured (mobile) home installation for use with liquefied petroleum gases
only (see 2.1.16);

h. For manufactured (mobile) home installation for use with either natural,
manufactured or mixed gas and convertible for use with liquefied petroleum gases
(see 2.1.16 and Part IV, Definitions); and

i. Provided with pyrolytic self-cleaning oven features or self-cleaning broiler features, or

both (see 2.1.15).

2.1.2 An appliance submitted for examination under this standard shall be tested with the type(s)
of gas selected by the manufacturer.

2.1.3 The vent limiter on a gas appliance pressure regulator shall be in place during all
performance tests.

2.1.4 Unless otherwise specified herein, an appliance tested for compliance with this standard
shall not be connected to a flue pipe but shall depend for venting of the flue gases solely on
the provisions incorporated within it.

2.1.5 Unless otherwise specified herein, a floor-supported unit for installation with zero clearance
shall be tested for compliance with this standard with the back of the appliance placed
against a suitable test wall (as near as appliance construction will permit) and with the base
of the appliance sealed to the floor for a vertical distance of 1/2 in (12.7 mm) at the front and
sides but not at the rear. Leg levelers, when provided, shall be removed.

2.1.6 During all tests for compliance with this standard, each built-in top surface cooking unit or
open top broiler unit intended to be installed in a counter-height cabinet shall be installed in
a base cabinet of an enclosure also comprising back and side walls and simulated wall-hung
cabinetry as shown in Figure 4, Test Structure for Built-In Top Surface Cooking Units and
Open Top Broiler Units. Two-burner top units shall be tested in pairs with spacing between

53
 the units as specified by the manufacturer. The walls and cabinetry shall be constructed of
studding covered on both sides with nominal 1 inch-thick wooden boards or 3/4 in plywood.
All surfaces facing the appliance shall be finished in dull black. The base cabinets shall be
provided with tight-fitting doors. These doors shall remain closed during all tests except as
otherwise specified herein. Openings shall be provided in the cabinet only for those flues
and combustion air supply ducts designed to extend to the cabinet exterior that are integral
parts of the appliance. All joints of the cabinet shall be sealed.
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The horizontal distances from the back walls and side walls (dimensions "D," "A" and "B")
and the minimum distance between the cabinets centered above the appliance (dimension
"E," but not less than the nominal width of the appliance) shall be as specified by the
manufacturer. The walls shall be in place for all tests except those specified in 2.12, Oven
Heating Capacity, during conduct of which the side walls shall be removed.

2.1.7 During all tests for compliance with this standard, each built-in oven unit, enclosed broiler
unit, or combination oven and broiler unit shall be installed in an enclosure constructed in
accordance with Figure 5, Test Enclosure for Testing built-In Oven and Enclosed Broiler
Units. The back, side and front walls of this enclosure shall be constructed of studding
covered on both sides with nominal 1 inch-thick wooden boards or 3/4 in plywood. The back
and side walls shall extend 1 ft (305 mm) above the appliance and shall be dimensioned so
their interior faces will be in contact with the rear and side surfaces of the appliance. The
front wall shall extend from the floor to the bottom of the appliance and from the top of the
appliance to a height of 1 ft (305 mm) above the appliance.

The bottom and top of the appliance shall be covered with nominal 1 inch-thick wooden
boards or 3/4 in plywood. All surfaces facing the appliance shall be finished in dull black. The
enclosure shall be provided with a floor and a ceiling constructed of nominal 1 inch-thick
wooden boards or 3/4 in plywood. All joints shall be sealed.

2.1.8 If the appliance is designed to have an exterior surface applied using materials supplied by
the installer, the appliance shall be tested with the exterior surface applied according to the
manufacturer's installation instructions.

2.1.9 Room temperature, when specified, shall be determined by means of 3 mercury type
thermometers located 5 feet (1.52 m) above floor level, and positioned with respect to the
appliance under test as shown in Figure 6, Location of Thermometers for Determination of
Ambient Room Temperature During Test for Wall, Floor and Enclosure Temperatures. The
observed room temperatures shall be the average of the temperatures indicated by the
thermometers.

2.1.10 Oven temperature shall be measured by an indicating or recording potentiometer and a

single shielded No. 24 AWG (0.20 mm²) bead type thermocouple located in the center of
the oven. The thermocouple shall be shielded by clamping the tip in the center of two 1 in
squares of 1/16 in thick aluminum fastened together with a suitable No. 8 bolt and nut. [See
Figure 8, Shielded Termocouple Between Two 1 in (25.4 mm) Squares of 1/16 in (1.6 mm)
Aluminum.]

2.1.11 An exhaust hood incorporated in the appliance shall comply with the applicable provisions
of the Safety Standard for Electric Fans, UL 507.

2.1.12 During tests for compliance with this standard, an appliance incorporating an exhaust hood
shall have tests conducted to determine that the operation of the exhaust hood does not

54
 interfere with the operation of the appliance. Tests shall also be conducted to determine
that operation of the appliance, with the exhaust hood under both operating and
inoperative conditions, does not adversely affect the exhaust hood.

2.1.13 A room heater incorporated in a floor-supported unit shall comply with the performance
provisions of the Standard for Vented Gas-Fired Space Heating Appliances, ANSI Z21.86 • CSA
2.32.
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2.1.14 When a room heater is incorporated in a floor-supported unit, the room heater burner(s)
shall be adjusted as specified in 2.3.5 and the room heater shall be operated, whenever
operation of the oven burner is specified, during conduct of the tests specified in 2.4,
Combustion, 2.5.6, 2.5.8, 2.5.9, 2.5.12, 2.7.2, 2.8.2, 2.11.3, 2.20, Wall, Floor and
Enclosure Temperatures, 2.22, Flue Gas Temperature, and 2.23, Draft Hoods.

2.1.15 Special performance provisions applicable to appliances provided with pyrolytic self-cleaning
oven or self-cleaning broiler features are specified in 2.26, Perfromance of Appliances
Provided with Pyrolytic Self-Cleaning Oven or Self-Cleaning Broiler Features.

The manufacturer shall specify both the maximum and minimum temperatures for the self-
cleaning operation.

2.1.16 Special performance provisions applicable to appliances for manufactured (mobile) home
installation are specified in 2.1.1-g and -h and 2.2-e and -h.

2.1.17 Tests specified under 2.5, Burner and Pilot Operating Characteristics; 2.6, Tope Surface
Cooking Section Burner Lighters; 2.7, Ignition Systems; 2.11.6 and 2.11.7 shall be
conducted at the pilot location tolerances specified by the manufacturer.

2.2 Test Gases

In conducting the performance tests specified herein, gases with characteristics
approximately as shown in Table VIII, Characteristics of Test Gases, shall be used.

a. An appliance for use with natural gas shall have tests specified herein conducted with
test Gas A. Additional tests for these appliances shall be conducted with test Gas G
under the test conditions prescribed for test Gas A in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests, with no change whatever in the
natural gas adjustments, and shall comprise those tests specified in 2.5.1-a, 2.6, Top
Surface Cooking Section Burner Lighters; 2.7.2; 2.7.4; 2.7.6 and 2.7.9. Compliance
with these supplemental tests does not imply that the appliance has been examined
under this standard for use with LP gas-air mixtures.

b. An appliance for use with manufactured gas shall have the tests specified herein
conducted with test Gas B.

c. An appliance for use with mixed gas shall have the tests specified herein conducted
with test Gas C.

d. An appliance for use with natural, manufactured and mixed gases shall be tested
with test Gases A and G, as specified in 2.2-a, and test Gas B.

55
 Test Gas C shall also be used as a test gas only: (1) when the appliance is equipped
with different burners for natural and manufactured gas, or (2) when a third burner
is supplied specifically for use with mixed gas. In the former case, the burner
equipment employed for the mixed gas tests shall be that specified by the
manufacturer.

e. An appliance for use with liquefied petroleum gases or an appliance for

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manufactured (mobile) home installation for use with liquefied petroleum gases only
shall have the tests specified herein conducted with test Gas E. The tests specified in
2.5, Burner and Pilot Operating Characteristics; (except 2.5.14); 2.6, Top Surface
Cooking Section Burner Lighters; 2.7.2; 2.7.3; 2.7.4; 2.7.5; 2.7.8; 2.7.9 and 2.7.12;
shall also be conducted with test Gas D with the gas appliance pressure regulator in
place and functioning and with no change whatever in burner equipment. When
Test Condition 3 in Table X, Gas Pressure and Input Conditions for Use in the Various
Performance Tests, is specified for those tests listed above, tests with test Gas E shall
be conducted under Test Condition 3b and tests with test Gas D shall be conducted
under Test Condition 3c.

f. An appliance for use with LP gas-air mixtures shall be tested with test Gas H. The
tests specified in 2.4.1, 2.5, Burner and Pilot Operating Characteristics, 2.6, Top
Surface Cooking Section Burner Lighters, and 2.7.2, 2.7.3, 2.7.4, 2.7.5, 2.7.7, 2.7.9
and 2.7.12 shall also be conducted with test Gas F without change in the appliance
except for main burner and pilot orifices and air shutter adjustment.

g. An appliance for use with either natural, manufactured or mixed gas convertible for
use with liquefied petroleum gases shall be tested with test Gases A and G, B, or C as
specified in 2.2-a, -b or -c and test Gases D and E as specified in 2.2-e.

h. An appliance for manufactured (mobile) home installation for use with natural,
manufactured or mixed gas convertible for use with liquefied petroleum gases shall
be tested with test Gases A and G, B, or C as specified in 2.2-a, -b or -c and test
Gases D and E as specified in 2.2-e.

i. When use with more than one type of gas is desired, the tests specified in 2.8,
Manual Gas Valves, through 2.27, Perfromance of an Appliance Incorporating a
Microwave Cooking Section, need be conducted with only one test gas provided
there are no changes in the appliance or input ratings for the different gases which,
in the opinion of the testing agency, would affect the results of these tests.

2.3 Test Pressures And Burner Adjustments

2.3.1 During the conduct of all tests specified in this standard, the inlet test pressures applied to
the appliance immediately ahead of all controls shall be those specified in Table IX, Inlet Test
Pressures.

2.3.2 With all burners in operation, the outlet pressure (normal manifold pressure) of the gas
appliance pressure regulator specified in 1.9.2 shall be nominally either 4, 5 or 6 in WC, as
specified by the manufacturer, for natural, manufactured and mixed gases or LP gas-air
mixtures, and shall approximate that specified by the manufacturer for liquefied petroleum
gases (see 1.29.4-a5). The adjustment shall not be changed during any of the tests unless
otherwise specified herein.

56
 2.3.3 In conducting the tests specified in this standard, whenever tests at the increased input rate
are specified, the tests shall be conducted with the gas appliance pressure regulator adjusted
to provide an increase in the input rate specified by the manufacturer of 12 percent for an
appliance for use with natural, manufactured and mixed gases or LP gas-air mixtures, and 9
percent for an appliance for use with liquefied petroleum gases. When the regulator outlet
pressure cannot be readily adjusted to obtain this increase in input rate, the regulator may
be removed or blocked in the open position, or the inlet test pressure may be increased as
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necessary.

2.3.4 The manifold pressure, inlet test pressure and input rate test conditions specified in each of
the various performance tests contained in this standard shall be those shown in Table X,
Gas Pressure and Input Conditions for Use in the Various Performance Tests.

2.3.5 Individual burners shall be adjusted to their Btu rating at normal inlet test pressure unless
otherwise specified herein. When operated for 5 minutes, starting with all parts of the
appliance at room temperature, the burner adjustments shall be within ± 5 percent of the
capacities specified in 1.13, Main Burner nad Pilot Input Ratings. The combined rate of all
burners, capable of simultaneous operation, shall be within ± 15 percent. Neither the burner
rating nor primary air adjustment shall be changed during a series of tests with any one test
gas.

2.3.6 Electrical cooking sections used in combination with gas cooking appliances shall be
operated, when specified herein, at the appliance rating plate voltage.

2.4 Combustion*
2.4.1 An appliance shall not produce a concentration of carbon monoxide in excess of 0.08
percent in an air-free sample of the flue gases when the appliance is tested in a room having
approximately a normal oxygen supply.

During combustion tests of a built-in unit, all cracks related to installation (other than
designed air openings) shall be sealed.

Method of Test

Burners shall be adjusted as specified in 2.3.5. Thermostats shall be set at their maximum
open position after they have been adjusted as specified in 2.11, Thermostats.

a. A flat-bottom utensil as shown in Figure 7, Range Top Burner Test Utensil, containing
5 lb of water (2.3 kg) (± 1 percent) at approximately room temperature shall be
placed over each top burner. A suitably designed hood shall then be placed on the
cooking top. Oven burners, broiler burners and any other gas-fired and electrical
cooking sections, capable of simultaneous operation, if incorporated in the
appliance, shall be placed in operation simultaneously with the top burners and shall
be operated during the time the samples of flue gases from the top burners are
being secured. After the top burners have been in operation for 5 minutes under Test

* For additional information on the specified 800 ppm CO allowable, please refer to Gas Research Institute (GRI) Topical
Report, GRI-96/0270, "Critique of ANSI Z21.1 Standard for CO Emissions from Gas-Fired Ovens and Ranges."

57
 Conditions 2 and 3 in Table X, Gas Pressure and Input Conditions for Use in the
Various Performance Tests, samples of the flue gases shall be secured from the hood
vent and analyzed for carbon monoxide and carbon dioxide.

b. Wok burner(s) shall be tested with the maximum size wok pan(s) possible to be
installed or the manufacturer’s specified maximum size wok pan(s). The wok pan(s)
shall be filled to 80 percent capacity with water at approximately room temperature.
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A suitable designed combustion hood, if available, with adjustable legs shall then be
placed on the cooking top over the wok(s) burner and if applicable adjacent burner.
Oven burners, broiler burners and any other gas fired and electrical cooking sections,
capable of simultaneous operation, if incorporated in the appliance, shall be placed
in operation simultaneously with wok burner(s) and shall be operated during the
time the samples of flue gases from the wok burner are being secured. After the wok
burner(s) have been in operation for 5 minutes under test conditions 2 and 3 in
Table X, Gas Pressure and Input Conditions for Use in the Various Performance Tests,
samples of the flue gases shall be secured from the hood, if used, or around the wok
pan and analyzed for carbon monoxide and carbon dioxide.

c. An additional test under Test Condition 3 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests, shall be conducted on top
burners. During this test, other burners shall not be in operation. On appliances for
use with natural, manufactured and mixed gases, or natural and mixed gases, this
test need be conducted with test Gas A only. On appliances for use with LP-gas, this
test need be conducted with test Gas E only. (See 2.2-e.)

Two adjacent top burners shall be covered as symmetrically as possible with cast-iron
griddle plates 91/2 in (241 mm) in diameter having the bottom recessed 3/16 in (4.8
mm) with approximately a 1/8 in (3.2 mm) wide lip. (See Figure 9, Griddle Plate Used
in Combustion Test.) When a burner having an input rating of 12,000 Btu/hr (3 516
W) or more is provided, it shall be one of those covered by the griddle plates. A 71/2
in (191 mm) diameter (bottom) water-filled utensil shall be placed on each of the
griddle plates and over each of the remaining top burners.

A combustion hood, provided with adjustable legs, shall be placed on the cooking
top so it covers the utensils placed over all of the top burners. When there are 6 top
burners or 2 pairs of burners on a divided top unit, more than one combustion hood
may be used. With the edge of the combustion hood(s) located at least 5 in (127
mm) above the cooking surface, the flames shall be observed. The hood(s) shall then
be lowered in small increments, preferably 1/2 in (12.7 mm), while constant
observation of the flames is maintained. As soon as any noticeable change in the
character of the flames occurs, the hood shall be raised 1/2 in (12.7 mm). With the
hood at this height, a sample of the flue gases shall be secured from the outlet of the
hood and analyzed for carbon dioxide. The outlet area of the hood may be gradually
reduced to obtain as high a carbon dioxide percentage as possible without altering
the flame characteristics.

After the top burners have been in operation for 5 minutes, a sample of the flue
gases shall be secured from the hood vent and analyzed for carbon monoxide and
carbon dioxide, and when more than one hood is used, an averaging sample from
the hood vents shall be secured and analyzed.

Additional tests shall be conducted when deemed necessary with the plates covering
other combinations of any two adjacent burners.

58
 d. When the construction of the utensil supports is such that they can be positioned so
as to cause the burner flames to impinge on the utensil support bars, the top burner
tests shall be conducted with the utensil supports in that position.

e. A griddle burner section shall be tested with the manufacturer's griddle installed in
accordance with the manufacturer's instructions. The range top burner test utensil
described in Figure 7, Range Top Burner Test Utensil, containing five pounds of
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water shall be placed on the griddle. A suitably designed hood shall be placed over
the griddle in such a manner as to collect all of the griddle burner(s) flue gases. Oven
burners, broiler burners and any other gas-fired and electrical cooking sections
capable of simultaneously with the griddle burner and shall be operated during the
time the samples are being secured. After the griddle burner has been in operation
for 5 minutes under Test Conditions 2 and 3 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests, samples of the flue gases shall
be secured from the hood vent and analyzed for carbon monoxide and carbon
dioxide. If a griddle section can be operated with or without the manufacturer's
griddle installed, testing shall be conducted under both conditions.

f. When an appliance is supplied with a top surface cooking section cover(s) and the
burner(s) is capable of operating with the cover(s) closed, an additional test shall be
conducted under Test Condition 1 in Table X, Gas Pressure and Input Conditions for
Use in the Various Performance Tests, with the cover in place. On an appliance for
use with natural, manufactured and mixed gases, or natural and mixed gases, this
test need be conducted with test Gas A only. A suitably designed test hood of
sufficient size shall be used to collect the flue gases. After the burner(s) has been in
operation for 15 minutes, a sample of the flue gases shall be secured from the hood
vent and analyzed for carbon monoxide and carbon dioxide. During this test other
burner(s) shall not be in operation.

g. An open top broiler section or unit shall be tested with 75 percent of the effective
grid area covered with a flat sheet-metal plate. This plate shall be shaped and
positioned so the uncovered area is a space of equal width around the perimeter of
the broiler grid. During each test a suitably designed test hood of sufficient size to
collect the flue gases shall be placed over the broiler section or unit. With the
appliance operating under Test Conditions 2 and 3 in Table X, Gas Pressure and
Input Conditions for Use in the Various Performance Tests, and all burners in
operation, samples of the flue gases shall be secured from the hood vent and
analyzed for carbon monoxide and carbon dioxide after the burner(s) has been in
operation for 5 minutes.

h. An additional test shall be conducted on an open top broiler unit and an open top
broiler section when operating under Test Condition 1 in Table X, Gas Pressure and
Input Conditions for Use in the Various Performance Tests. On an appliance for use
with natural, manufactured and mixed gases, or natural and mixed gases, this test
need be conducted with test Gas A only. During the test for open top broiler
sections, no other burners shall be in operation.

The open top broiler unit shall be covered with a flat sheet-metal plate of a size that
will cover the unit to the outer edges.

An open top broiler section shall be covered with a flat sheet-metal plate of the
largest size that can be positioned without extending over adjacent cooking sections
or controls and be within the confines of the appliance.

59
 For either of the above tests, a suitably designed test hood of sufficient size to collect
the flue gases shall be placed on the cooking top. After the burner has been in
operation for 15 minutes, a sample of the flue gases shall be secured from the hood
vent and analyzed for carbon monoxide and carbon dioxide.

i. An oven or enclosed broiler unit shall be operated for 5 minutes under Test
Conditions 2 and 3 in Table X, Gas Pressure and Input Conditions for Use in the
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Various Performance Tests, after which samples of the flue gases shall be secured
from the flue outlet and analyzed for carbon monoxide and carbon dioxide.

In the case of an appliance having the top burners at a lower elevation than the oven
and broiler burners, such top burners shall be placed in operation simultaneously
with the oven and broiler burners and shall be operated during the time the oven
and broiler samples are being secured.
When the flue gases from two oven or broiler burners, assembled within the same
unit, are vented through separate flues, they shall be tested separately.

j. An appliance having a flue collar outlet, and which incorporates a built-in or

permanently attached draft diverting device, shall comply with 2.24, Exhaust Hood
Outlet Air Temperature.

k. All sections of a floor-supported unit having a flue collar outlet, which does not
incorporate a built-in or permanently attached draft diverting device, shall be
operated for 15 minutes under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests, with the flue collar outlet
blocked. On an appliance for use with natural, manufactured and mixed gases or
natural and mixed gases, this test need only be conducted with test Gas A. A sample
of the flue gases shall be secured from each section designed to vent through the
flue collar and analyzed for carbon monoxide and carbon dioxide.

l. An oven or enclosed broiler in a built-in oven, with provision for front discharge of
fan assisted flue products below the 36 in (914 mm) level, shall be tested as follows
to simulate flue outlet blockage, while operating under Test Condition 1 in Table X.

The area of the vent outlet grill opening (see Part IV, Definitions) shall be gradually
and uniformly reduced starting at the outermost periphery of the vent outlet grill
opening, until the smallest area at which the appliance will continue to operate, as
intended, is attained. The unit shall be cooled to room temperature. Then the oven
shall be operated in the previously determined condition for 5 minutes, after which
samples of flue gases shall be secured from the flue outlet and analyzed for carbon
monoxide and carbon dioxide.

2.4.2 An appliance for use with natural gas shall comply with 2.4.1, with the exception of "-b," "-
g," "-i"and "-j," when adjusted and operated with test Gas A at 4.0 in WC (995 Pa) manifold
pressure. This test shall be applied only if the appliance has a normal manifold pressure in
excess of 4.0 in WC (995 Pa).

Method of Test

The gas rate to each burner shall be adjusted to operate under Test Condition 4 in Table X,
Gas Pressure and Input Conditions for Use in the Various Performance Tests. The appliance

60
 shall then be tested as specified in 2.4.1 and samples of flue gases secured and analyzed in
the manner prescribed in 2.4.1.

2.4.3 An appliance for use with manufactured gas shall comply with 2.4.1, with the exception of
"-b," "-g," "-i" and "-j," when adjusted and operated with test Gas B at 3.0 in WC (747 Pa)
manifold pressure.
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Method of Test

The gas rate to each burner shall be adjusted to operate under Test Condition 5 in Table X,
Gas Pressure and Input Conditions for Use in the Various Performance Tests. The appliance
shall then be tested as specified in 2.4.1 and samples of flue gases secured and analyzed in
the manner prescribed in 2.4.1.

2.5 Burner And Pilot Operating Characteristics

An appliance incorporating a separate wok burner(s) or in combination with open top
burners shall have all applicable tests in this section conducted with and without the wok
pan(s) in place. The wok pan(s) shall be the maximum size possible to be installed or
manufacturer’s maximum specified size wok pan(s). For the applicable tests with wok
pan(s), the wok pan(s) shall be filled to 80 percent capacity with water at approximate room
temperature.

2.5.1 Pilots and burner flames shall not flash back: (a) upon immediate ignition under Test
Conditions 1, 2 and 3 in Table X, Gas Pressure and Input Conditions for Use in the Various
Performance Tests; (b) after 2 to 20 seconds delayed ignition under Test Condition 1 in
Table X; (c) at a gas rate 1/5 of the full supply under Test Condition 1 in Table X for other
than infrared burners; (d) at the lowest gas rate necessary to maintain a stable flame for
infrared burners; and (e) during any of the other tests specified in this standard. Pilots shall
be exempt from item "-(c)" above.

Method of Test

Pilot and main burners shall be allowed to cool to approximately room temperature after
which the tests for flashback specified above shall be applied. Tests on top and griddle
burners shall be conducted with 71/2 in diameter (191 mm) (bottom) water-filled utensils
placed over them.

2.5.2 The oven burner(s) flames shall not burn through openings in the oven bottom.

Method of Test

The appliance shall be operated under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests. The appliance shall be placed in
operation from a cold start and operated for 15 minutes. The oven burner(s) flames shall not
burn through openings in the oven bottom upon burner ignition or at any time during the
15 minute operating period.

After 15 minutes, the oven burner(s) shall be extinguished and reignited. Under this hot
start condition, the oven burner(s) flames shall not burn through openings in the oven
bottom upon burner ignition.

61
 2.5.3 Pilot and main burners shall operate without depositing carbon during any tests specified in
this standard, and also when operated for 1 hour under Test Condition 3 in Table X, Gas
Pressure and Input Conditions for Use in the Various Performance Tests. These observations
shall be made with 71/2 in diameter (191 mm) (bottom) water-filled utensils over the top
and griddle burners.
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An additional test as above shall be conducted on the pilots without the main burners in
operation.

2.5.4 Burners shall not expel gas through air openings in mixer faces under Test Condition 3 in
Table X nor at a pressure only high enough to support combustion at the ports.

Method of Test

A flame shall be played on the mixer face in such a manner that any gas expelled from the
mixer head would be ignited.

2.5.5 When operated under Test Condition 1 in Table X, pilots and main burner flames of all
appliances, except built-in top units, shall not be extinguished by "snapping" open or
quickly closing any door or drawer. Built-in top units are covered in 2.5.6.

Method of Test

These tests shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests. On an appliance for use with natural,
manufactured and mixed gases, or natural and mixed gases, these tests need be conducted
with test Gas A only.

The oven burner(s) shall be tested at rated input and, if a bypass is provided, at a rate
sufficient to maintain the manufacturer's specified minimum oven temperature. Top and
griddle burners, separate broiler burners, and other auxiliary burners shall be tested at rated
input and with the gas valve turned to the position providing 1/5 of the rated input. A
conventional top or griddle burner having gas flow controlled by a high-low valve shall be
tested when adjusted to the low setting in accordance with the manufacturer's instructions
(see 1.27.6).

Top surface cooking sections shall have 71/2 in diameter (191 mm) (bottom) water-filled
utensils placed over each top and griddle burner.

During tests on pilots, top surface cooking section, oven or broiler burners shall not be in
operation. These tests shall be conducted with and without utensils over the top and griddle
burners.

Tests for stability of bypass flames of a thermostatically-controlled oven shall be conducted

with the bypass rate adjusted according to the manufacturer's instructions. Before
conducting these tests, the thermostat shall have been previously calibrated as specified by
2.11, Thermostats, and the dial then set at the 500°F (260°C) position. The oven
temperature shall be brought to approximately 500°F (260°C), after which the thermostat
dial shall be set at the 300°F (149°C) position. When the manufacturer specifies an oven
temperature of 250°F (121°C) or less, the test prescribed above shall be conducted at that
temperature.

62
 Tests for stability of bypass flames of a thermostatically-controlled top burner shall be
conducted with the bypass gas rate adjusted according to the manufacturer's instructions.
Before conducting these tests, the thermostat shall have been previously calibrated as
specified by 2.11, Thermostats, and the dial then set at the 300°F (149°C) position. A
standard utensil, as described in 2.11.4, containing approximately 5 lb (2.3 kg) of water
shall be placed over the burner. After the water has been boiling for 5 minutes, the
thermostat shall be set at the lowest position and the test prescribed above conducted.
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The oven door, separate broiler door, and broiler drawer, if used, shall be manually snapped
open and quickly closed five times to determine compliance with this provision.

Pilots on a top surface cooking section having a cooking top cover integrally attached to the
appliance body shall also be tested by lifting the cover to a position such that the outer
edge is 4 inches (102 mm) above the cooking surface. From this position, the cover shall be
allowed to close by the force of gravity at least twice for each possible combination of open
and closed positions of every other compartment or cabinet door. Pilots on a top surface
cooking section having a cover not integrally attached to the appliance shall be subjected to
an equivalent test.

During the above tests, the flames of top surface cooking section, oven, broiler, and pilot
burners, and bypass flames of thermostatically-controlled oven and top burners, shall not
flash back, be extinguished or otherwise affected by the opening and closing of doors and
drawers, and pilot(s) shall not be extinguished by the opening and closing of top covers.

Following completion of the above tests, the bypass flames of thermostatically controlled
oven burners shall be extinguished by means other than turning off the gas supply.
Reignition of the bypass gas shall take place from the oven pilot.

2.5.6 When operated under Test Condition 1 in Table X, Gas Pressure and Input Conditions for
Use in the Various Performance Tests, pilots and main burner flames of built-in top units
shall not be extinguished by "snapping" open or quickly closing any door.

Method of Test

These tests shall be conducted in accordance with the tests specified for top surface cooking
section burners in 2.5.5, except that four 1/2 x 1/2 x 1/32 in (12.7 x 12.7 x 0.8 mm) thick shims
shall be placed under the supporting flanges at or adjacent to the cover of the built-in top
unit. The 1/32 in (0.8 mm) thick shims shall be in place for this test only. The doors of the
cabinet described in Figure 4, Test Structure for Built-In Top Surface Cooking Units and
Open Top Broiler Units, shall be snapped open and quickly closed five times to determine
compliance with this provision.

For snapping cabinet doors open, a 15 lb (6.8 kg) weight attached to the edges of the
doors by means of wires extending over a pulley shall be used. The pulley shall be attached
to a frame resting on the floor and the top of the pulley shall be at a height approximately
the same as the points where the wires are attached to the doors. This door opening
mechanism shall be arranged so the weight will have a free fall of not less than 20 in (508
mm) before it exerts a force to open the cabinet doors, and it shall continue to fall not less
than an additional 6 in (152 mm). During this test, a friction catch adjusted to a releasing
force of not less than 3 lb (13.3 N) nor more than 5 lb (22.2 N) shall be provided on each
cabinet door. Both cabinet doors shall be snapped open simultaneously from the tightly
closed position.

63
 2.5.7 An appliance having a flue collar outlet shall show no signs of smothering any burner flames
when the flue collar outlet is completely blocked.

Compliance with this provision shall be determined with all sections of the appliance
venting through the secondary vent openings operating from a cold start under Test
Condition 3 with the flue collar outlet blocked.
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On an appliance for use with natural, manufactured and mixed gases, or natural and mixed
gases, this test need be conducted with test Gas A only.

2.5.8 On an appliance assembled with multiple sections, the burner flames of any section shall not
be extinguished nor exhibit signs of smothering as the result of simultaneous operation of
the other sections.
Method of Test

This test shall be conducted under Test Condition 3 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests. Each thermostat shall be set at its full
open position. With all parts of the appliance at room temperature, the gas supply to the
oven burner shall be turned on, ignited and the door closed. Immediately thereafter, gas to
other ovens, separate broilers or auxiliary burners shall be turned on, ignited and the doors
closed. Electrical cooking sections shall also be placed in operation. Simultaneous operation
shall be continued for 15 minutes, observing the burner flames at intervals by cracking open
the door to the section being observed. Burner flames shall not be extinguished nor show
signs of smothering.

2.5.9 If oven and broiler burners are incorporated as part of the appliance, their operation shall
not cause top surface cooking section burner flames to show objectionable lifting, floating
or blowing, or be otherwise affected.

Method of Test

This test shall be conducted under Test Conditions 1, 2 and 3 in Table X, Gas Pressure and
Input Conditions for Use in the Various Performance Tests. On an appliance for use with
natural, manufactured and mixed gases, or natural and mixed gases, this test need be
conducted with test Gas A only.

The gas to oven burners and separate broiler burners shall be turned on and ignited, after
which the gas to top surface cooking section burners shall be turned on and ignited and
observation made of the top surface cooking section burner flames. This test shall be
conducted for a 15 minute period without utensils placed over the top and griddle burners.

2.5.10 Top surface cooking section burner pilots shall not become extinguished as a result of
concussion when tested as specified in the following Method of Test.

Method of Test

This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests. On an appliance for use with natural,
manufactured and mixed gases, or natural and mixed gases, this test need be conducted
with test Gas A only.

64
 The top surface cooking section burner pilots shall be placed in operation. A standard
utensil, as described in 2.11.4, containing 5 lb (2.3 kg) of water, shall be dropped from a
distance of 2 in (50.8 mm) onto the utensil supports directly over each top and griddle
burner. The pilot(s) shall not become extinguished.

2.5.11 Pilots and bypass flames of thermostatically-controlled top burners shall not be
extinguished, or shall reignite in accordance with 2.6.2, after having been subjected to a
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wind with a velocity of 3 mph (1.34 m/s) directed from the front, sides and intermediate
points at an angle 30 degrees (0.52 rad) down from the horizontal and also from the
horizontal.

Method of Test

This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests. On an appliance for use with natural,
manufactured and mixed gases, or natural and mixed gases, this test need be conducted
with test Gas A only.

The bypass rate on the burner shall be obtained as described in 2.5.5. This test shall be
conducted with the vessel in place.

The wind shall be produced by a blower which delivers air through a 12 in (305 mm) length
of 5 in (127 mm) diameter sheet-metal pipe having a sheet-metal orifice plate with a 3 in
(76.2 mm) diameter orifice fastened to its outlet end. The blower shall be adjusted before
each test to produce a wind velocity of 3 mph (1.34 m/s) from a distance of 6 ft (1.83 m),
as measured by the average of readings taken with an anemometer at the midpoint of four
6 in (152 mm) squares forming a plane area 1 ft (305 mm) square at a 90 degree (1.57 rad)
angle to the axis of the air stream 6 ft (1.83 m) from the orifice.

The blower shall be placed above the top surface cooking section in such a position that its
axis, when directed at the thermostatically controlled top burner, forms an angle of 30
degrees (0.52 rad) with the plane of the top surface cooking section. The point on the axis
of the air stream 6 ft (1.83 m) from the orifice shall coincide with the plane of the cooking
top immediately above the midpoint of the burner. This procedure shall be repeated for
such locations of the blower around the top surface cooking section as may be necessary to
determine compliance with this provision. In each subsequent determination, the position of
the blower relative to the thermostatically-controlled top burner shall be maintained.

Determinations made at each position shall be of 2 minutes duration.

2.5.12 Stability of pilots shall be unaffected by the operation of any combination of burners under
Test Conditions 1, 2 and 3 in Table X, Gas Pressure and Input Conditions for Use in the
Various Performance Tests.

2.5.13 Burners shall ignite, operate and extinguish without undue noise under Test Conditions 1, 2
and 3 in Table X, Gas Pressure and Input Conditions for Use in the Various Performance
Tests.

2.5.14 A top surface cooking section burner having gas flow controlled by a high-low valve shall,
under Test Condition 1 in Table X, Gas Pressure and Input Conditions for Use in the Various
Performance Tests, be capable of maintaining a stable flame on the ports to which gas is

65
 flowing when adjusted to the low setting in accordance with the manufacturer's instructions
(see 1.28.6).

2.5.15 Pilots shall be capable of satisfactory operation under Test Condition 1 in Table X when
rated as specified in 1.13.2 or 1.13.3, as applicable.
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2.6 Top Surface Cooking Section Burner Lighters

An appliance incorporating a separate wok burner(s) or in combination with open top
burners shall have all applicable tests in this section conducted with and without the wok
pan(s) in place. The wok pan(s) shall be the maximum size possible to be installed or
manufacturer’s maximum specified wok pan(s). For the applicable tests with wok pan(s),
the wok pan(s) shall be filled to 80 percent capacity with water at approximate room
temperature.

2.6.1 Electrical ignition systems used to ignite gas at top surface cooking section burners shall
comply with the applicable performance provisions of the Standard for Automatic Gas
Ignition Systems and Components, ANSI Z21.20 or Combination Gas Controls for Gas
Appliances, ANSI Z21.78 • CSA 6.20.

2.6.2 Ignition of gas at the top surface cooking section burners shall occur within 4 seconds after
gas is available at the burner ports.

Method of Test

The following tests shall be conducted under Test Conditions 1, 2 and 3 in Table X, Gas
Pressure and Input Conditions for Use in the Various Performance Tests, unless otherwise
specified. An appliance for use with natural gas shall also comply with these provisions
under the test conditions specified in 2.5.2. An appliance for use with manufactured gas
shall also comply with these provisions under the test condition specified in 2.4.3.

On an appliance for use with natural gas, the additional tests with Test Gas G shall be
conducted using only Test Condition 1 for Test Gas A in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests.

Each appliance shall be tested as installed in its test enclosure specified in 2.20, Wall, Floor
and Enclosure Temperatures. In addition, a floor-supported unit shall also be tested with the
appliance standing clear of all walls.

Burners and pilots shall be adjusted in accordance with 1.10, Automatic Valves. For each
test, it shall be determined that all gas piping is filled with gas.

Top surface cooking section burners or top surface cooking section burner assemblies shall
not be covered with utensils. Time shall be allowed between successive tests for parts to
attain their proper temperatures so conditions of operation will be the same as those
prevailing during previous tests under each condition.

When more than one igniter is supplied, this provision shall be met whether these igniters
are operated simultaneously or successively.

Tests shall be conducted under the following conditions:

66
 a. All sections incorporated as part of the appliance at room temperature;

b. Top surface cooking section at room temperature but with other sections, if
incorporated as part of the appliance, at operating temperature;

c. All sections incorporated as part of the appliance at operating temperature; and

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d. Electrically operated top surface cooking section burner lighters (igniters) shall be
tested as specified in "-a," "-b" and "-c" at both 85 and 110 percent of the appliance
rating plate voltage.

At least 5 successive ignition tests shall be conducted on each top surface cooking section
burner or top surface cooking section burner assembly controlled by a single valve handle.

If there are no concealed burners incorporated as a part of the appliance, operating

temperature shall be considered attained at the end of 1/2 hour of operation at normal inlet
test pressure of all burners of the appliance. Tests shall be conducted with any combination
of top surface cooking section burners in operation.

If concealed burners are incorporated as parts of the appliance, operating temperatures shall
be considered attained at the end of 1 hour of operation at normal inlet test pressure of all
sections except separate broilers, griddles or toaster compartments. Burners not
thermostatically controlled, except those noted above, shall be operated at their normal
input rating, and thermostats of thermostatically controlled oven and broiler burners shall
be set at 400°F (204.5°C). When a separate broiler, griddle or toaster compartment is
provided as part of the appliance, the gas supply to such compartment burners shall be
ignited 30 minutes before the end of the 1 hour period, and the burners allowed to operate
at full manufacturer's rating until the temperature of the broiler or toaster compartment or
griddle surface reaches 600°F (315.5°C). This temperature shall then be maintained
constant for the balance of the 1 hour period.

Tests shall be conducted with oven and broiler doors closed, and with any combination of
top surface cooking section burners in operation. At the discretion of the testing agency,
these tests may be repeated with the oven and broiler doors 1/4 in (6.4 mm) open and fully
open.

Prior to testing, each burner or burner assembly shall be checked for the time required for
gas to reach the burner ports after the valve is turned on. This may be done with a lighted
match held at the ignition ports of the burner and measuring the time interval between
opening the valve and ignition of the gas at the ports. The time interval required for gas to
reach the burner shall be added to the ignition time limit specified during test on each
burner.

The gas valve controlling the burner or burner assembly to be tested shall be turned from its
closed position to the position to obtain the rated input specified in 1.10, Automatic Valves,
and left in this position until ignition occurs. As soon as ignition has occurred on all ports to
which gas is being admitted, the valve shall be turned to the closed position and, as soon as
all burner flames are extinguished, shall again be turned to its rated input position. Ignition
and ignition after extinction shall occur within 4 seconds at all ports of the burner or burner
assembly through which gas flows. This time shall be determined from the instant gas is
available at the ports. This ignition and ignition after extinction cycle shall not be repeated
until the system has regained normalcy.

67
 When an appliance is equipped with valves which require different degrees of rotation to
obtain their rated input, the above test shall be repeated with the valve controlling each
burner or burner assembly rotated from its closed position to the position corresponding to
the degree of rotation required by the valve having the least rotation to obtain its rated
input.

The gas from a burner which is designed for ignition from an ignition means shall ignite
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with the valve controlling that burner in the full "on" position, unless there is a light position
used in conjunction with an electric ignition system, in which case the light position shall be
used.

The gas from a burner which is designed for ignition from another burner of the same
burner assembly shall ignite before the flames of the burner from which ignition occurs
become extinguished.

2.6.3 Ignition of gas at a thermostatically controlled "on" and "off" type burner shall occur within
4 seconds after a flow rate of 500 Btu/hr (147 W) is available at the burner ports.

Method of Test

This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input Rate
Conditions for Use in the Various Performance Tests. On an appliance for use with natural,
manufactured and mixed gases, or natural and mixed gases, this test need be conducted
with test Gas A only.

A flowmeter shall be connected to the appliance manifold. A standard utensil, as described

in 2.11.4, uncovered and containing approximately 1 lb (0.45 kg) of water, shall be placed
on the burner. The thermostat dial shall be set a point above the 212°F (100°C) dial
marking. After the water has come to a boil, the thermostat dial shall be set at the 200°F
(93.5°C) dial marking so that flow to the main burner is shut off. The flowmeter reading
shall then be recorded as the pilot flow rate. When gas again starts to flow through the
main burner section the flowmeter shall be observed continuously. The gas at the main
burner shall ignite within 4 seconds after flow into the main burner section reaches 500
Btu/hr (147 W). Five determinations shall be made and the average taken as the ignition
time.

2.7 Ignition Systems

The following tests shall be conducted on oven, broiler, combination oven-broiler or other
burners in enclosed compartments under Test Conditions 1, 2 and 3 in Table X, Gas
Pressure and Input Conditions for Use in the Various Performance Tests, unless otherwise
specified. An appliance for use with natural gas shall also comply with these provisions
under the test condition specified in 2.4.2. An appliance for use with manufactured gas shall
also comply with these provisions under the test conditions specified in 2.4.3.

On an appliance for use with natural gas, the additional tests with test Gas G shall be
conducted using only Test Condition 1 for test Gas A in Table X.

For an electric ignition system, unless otherwise specified, tests shall be conducted at 85 and
110 percent of the appliance rating plate voltage.

68
 Each appliance shall be tested as installed in its test enclosure specified in 2.20, Wall, Floor
and Enclosure Temperatures. In addition, a floor-supported unit shall also be tested with the
appliance standing clear of all walls.

Prior to testing, the time required for gas to reach the burner ports after the valve has been
turned on or the gas controlling device has opened shall be determined. This may be done
with a lighted match held at the ignition ports of the burner and measuring the time
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interval between opening the valve and ignition of the gas at the ports. For testing
purposes, this time interval for each burner shall be added to the ignition time limits
specified.

When more than one igniter is supplied, the following provisions shall be met whether these
igniters are operated simultaneously or successively.
2.7.1 Automatic gas ignition systems shall comply with the applicable performance provisions of
the Standard for Automatic Gas Ignition Systems and Components, ANSI Z21.20, or
Combination Gas Controls for Gas Appliances, ANSI Z21.78 • CSA 6.20.

2.7.2 Ignition of the gas at the burner shall occur within 4 seconds after gas is available at the
burner ports.

Method of Test

At least 10 successive ignition tests shall be conducted on each burner, 5 with the appliance
at room temperature and 5 at operating temperature.

For tests at room temperature, time shall be allowed between successive tests for parts to
attain their proper temperature so the conditions of operation will be the same as those
prevailing during previous tests. If a thermostat is provided to control the burner under test,
it shall be set at its maximum temperature setting.

For tests at operating temperature, all sections of the appliance shall be operated for 15
minutes at normal inlet test pressure with thermostats of thermostatically controlled oven
and broiler burners set at 400°F (204.5°C). During tests on a thermostatically controlled
burner, the thermostat shall be reset to its maximum temperature setting. Tests shall be
conducted with oven and broiler doors open and closed, and with any combination of other
burners in operation.

2.7.3 Reignition of the gas at the burner after gas at the main burner has momentarily been
interrupted shall occur within 4 seconds after gas is available at the burner ports.

Method of Test

The manual gas valve controlling the burner or burner assembly to be tested shall be turned
from its closed position to the open position to obtain the rated input specified by the
manufacturer and left in this position until ignition occurs. If the appliance is not
constructed with a manual valve which controls gas flow to the individual burner under test,
then one shall be installed in the gas supply line to the appliance. The gas valve shall be
turned off as soon as ignition has occurred, except that a burner served by a pilot equipped
with a pilot igniter shall be allowed to remain in operation for 10 minutes, after which the
valve shall be turned off. Immediately after all burner flames have been extinguished, the
valve shall again be turned to its rated input position. Ignition shall be effected within 4
seconds after gas is available at the burner ports without objectionable noise or concussion.

69
 2.7.4 An automatic ignition device used in connection with a thermostatically controlled oven
burner provided with a bypass shall provide complete ignition of the gas at such burner
within 30 seconds after gas is admitted to it when the oven burner is operated at its
thermostatically maintained bypass rate.

Method of Test
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This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests.

The pilot shall be adjusted so the gas supply is just sufficient to maintain the safety shutoff
device in the open position. Bypass rates shall be adjusted to give a minimum stable flame.
The thermostat shall be calibrated as specified in 2.11, Thermostats, and the dial then set at
the 500°F (260°C) position.

The oven temperature shall be brought to approximately 500°F (260°C), after which the
thermostat dial shall be set at 300°F (149°C). The oven burner valve shall be turned off and
immediately turned on and left in this position until ignition occurs. This test shall be
repeated 5 times. The maximum period between the time that gas is admitted to the burner
and the ignition of the gas at the burner shall be recorded.

2.7.5 A pilot igniter or direct ignition system shall provide for ignition of gas at the pilot burner or
main burner, respectively, under all conditions of test. This provision shall apply under both
room temperature and equilibrium operating temperature conditions, with the supply
voltage to the appliance at 85 and 110 percent of the appliance rating plate voltage. During
these tests, igniter coils or spark gaps shall show no signs of excessive deterioration or wear.

Method of Test

Two series of ignition tests shall be conducted. For each test it shall be determined that all
gas piping is filled with gas.

For the first series of tests, the supply voltage shall be maintained at 85 percent of the
appliance rating plate voltage, an ignition cycle initiated and the pilot gas ignition observed.
Upon ignition, the pilot or main burner shall be immediately extinguished to prevent the
components from becoming heated. This test shall be repeated 25 times, after which the
supply voltage shall be increased to 110 percent of the appliance rating plate voltage and
the test repeated 25 additional times.

For the second series of tests, the entire appliance shall be placed in operation.

a. When an igniter or direct ignition system is used in conjunction with an oven burner,
the oven thermostat shall be set at the full open position of the thermostat dial. After
the temperature at the center of the oven has reached 475°F (246°C), as measured
by an indicating or recording potentiometer, and thermocouples installed according
to the method prescribed in 2.11.5, the thermostat shall be set to maintain this
temperature. The burner shall then be operated for 15 minutes.

b. When an igniter or direct ignition system is used in conjunction with a separate

broiler burner, the broiler burner valve shall be turned to the full open position. After
the broiler temperature has reached 600°F (315.5°C), as measured according to the
method prescribed in 2.14, Broiler Temperature, the broiler valve shall be set to
maintain this temperature. The burner shall then be operated for 15 minutes.

70
 c. When an igniter or direct ignition system is used in conjunction with a combination
oven and broiler burner, the test conditions shall be those prescribed in "-b" above.

d. When an igniter or direct ignition system is used in conjunction with a top section
burner(s), the burner(s) shall be operated at rated input for a period of 15 minutes.
For this test, a utensil shall be placed over the top burner.
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At the end of the prescribed heat-up period, the appliance shall be shut off and the
tests specified above repeated, except that the main burner shall be allowed to
operate 1 minute between each successive trial.

Failure of the igniter or direct ignition system to ignite the pilot gas or main burner
gas in any one trial in either of the above series of tests shall be considered as
noncompliance with this provision.

2.7.6 Time for the gas to be admitted to the burner after the valve has been turned on shall not
exceed 90 seconds. For electric ignition systems, tests shall be conducted at the appliance
rating plate voltage.

2.7.7 Time for ignition to be proved after the pilot has been ignited shall not exceed 90 seconds.
For purposes of this test the manufacturer's specified maximum flame-establishing period for
the ignition system shall be used. For igniters, these time limits shall be determined at the
appliance rating plate voltage.

2.7.8 The time required to shut off the gas supply to a burner following loss of the supervised
flame shall not exceed 90 seconds when the following test is conducted under Test
Condition 1 in Table X, Gas Pressure and Input Conditions for Use in the Various
Performance Tests. For purposes of this test the control manufacturer's specified maximum
flame failure response time for the automatic gas ignition system shall be used.

Method of Test

The gas to the pilot of the burner being tested shall be ignited.

If the ignition means is reactivated, it shall be reenergized in not more than 0.8 second
following flame outage, and the ignition means shall reignite the main burner gas without
flame flashout or damage to the appliance. If the ignition means is reactivated, the control
manufacturer's specified maximum flame failure reignition time or minimum recycle time for
the automatic gas ignition system shall be used.

On an appliance where all air for combustion is supplied by mechanical means, the ignition
means may be reactivated after a purge period sufficient to provide a minimum of four air
changes of the combustion chamber and flue passages.

a. An oven burner shall be tested with the oven thermostat set at the full open position
of the thermostat dial. After the temperature at the center of the oven has reached
475°F (246°C), as measured by an indicating or recording potentiometer and
thermocouples installed according to the method prescribed in 2.11, Thermostats,
the thermostat shall be set to maintain this temperature. The burner shall then be
operated for 1 hour and the test started.

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 b. A separate broiler burner shall be tested with the broiler burner valve turned to its full
open position. After the broiler temperature has reached 600°F (315.5°C), as
measured according to the method prescribed in 2.14, Broiler Temperature, the
broiler valve shall be set to maintain this temperature. The burner shall then be
operated for 15 minutes and the test started.

c. A combination oven and broiler burner shall be tested as prescribed in "-b" above.
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After the applicable time periods prescribed above have elapsed, gas to the appliance
shall be shut off and the time required to shut off the gas supply to the burner(s)
noted.

2.7.9 The pilot shall effect ignition of the gas at the main burner when the gas supply to the pilot
is reduced to a point where the flame is just sufficient to keep the gas supply from being
shut off, or just above the point of flame extinction, whichever represents the higher pilot
gas rate. A pilot which becomes extinguished after having completed main burner gas
ignition is considered as complying with this provision. If the pilot is extinguished by the
main burner gas flow without igniting it, additional tests shall be made at successively
greater pilot inputs until acceptable ignition is accomplished without the creation of an
unsafe condition at any input.

This test shall be repeated (1) on the pilot(s) serving the burner(s) in a single-duty oven with
the compartment temperature maintained at 400°F (204.5°C), and (2) on the pilot(s)
serving the burner(s) for a separate broiler or a combination oven-broiler unit with the
compartment temperature maintained at 500°F (260°C).

a. Single-Flame Pilot Burners (Pilot burners which produce a single flame with
substantially uniform contour under turndown conditions.)

The pilot shall effect ignition of the gas within 4 seconds from the time gas is
admitted to the main burner when the pilot gas supply is reduced to an amount just
sufficient to keep the gas from being shut off, or just above the point of flame
extinction, whichever represents the higher pilot gas rate.

A flame can be considered as being equivalent to a substantially uniform contour

flame if its deviation from uniform contour is occasioned by a flame baffle(s) or
channel(s).

b. Multiflame Pilot Burners (Pilot burners which produce a flame(s) with substantial
variation in contour under turndown conditions.)

The pilot shall effect ignition of the gas within 4 seconds from the time gas is
admitted to the main burner when all the pilot burner ports except those for heating
the thermal element are blocked, and the pilot gas supply is reduced to an amount
just sufficient to keep the gas from being shut off, or just above the point of flame
extinction, whichever represents the higher pilot gas rate.

c. Recycling Pilot Burners

In the case of a pilot which operates every time the main gas is turned on or off,
either manually or by automatic controls, the ignition flame shall provide ignition of
the gas within 4 seconds from the time gas is admitted to the main burner when the
gas supply to the pilot burner is just sufficient to keep the gas from being shut off.

72
 Method of Test

Tests shall be conducted under Test Conditions 2 and 3 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests. An appliance for use with natural gas
shall also have this test conducted under the test conditions specified in 2.4.2. An appliance
for use with manufactured gas shall also have this test conducted under the test conditions
specified in 2.4.3.
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In conducting the tests at elevated compartment temperatures, the temperature in a single-

duty oven or a combination oven-broiler shall be determined by an indicating
potentiometer and 5 parallel-connected thermocouples located as specified in 2.11.2. The
thermostat shall be set to maintain a temperature of 400°F (204.5°C) in a single-duty oven
or 500°F (260°C) in a combination oven-broiler. For a separate broiler, the compartment
temperature shall be determined as specified in 2.14, Broiler Temperature, and shall be kept
constant at 500°F (260°C).

2.7.10 The temperatures developed on automatic gas ignition system components shall not exceed
those for which the components are designed.

Method of Test

This test shall be conducted at the manufacturer's specified appliance rating plate voltage.

Thermocouples shall be peened into or brazed to the following points which are applicable
to the device provided:

a. Pilot burner tip;

b. Pilot burner orifice fitting;
c. Electric igniter;
d. Flame sensor;
e. Surfaces of the hot and cold junction of thermoelectric types;
f. Valve body;
g. Electric switch;
h. Contact mechanism; and
i. Magnetic assembly.

The pilot and main burner(s) shall be operated as specified in 2.20, Wall, Floor and
Enclosure Temperatures, and temperatures shall be recorded in conjunction with the wall,
floor and enclosure temperature recordings specified in 2.20.

Temperatures at the points listed above shall not be in excess of those for which the
components have been found suitable.

2.7.11 On an ignition system in which main burner gas flow is initiated prior to proof of the
ignition source, a maximum trial for ignition period of 15 seconds shall be provided. For
multitry systems, the maximum valve sequence period shall not exceed 60 seconds. For test
purposes, the control manufacturer's specified maximum trial for ignition period and
maximum valve sequence period for the ignition system shall be used. An ignition system
having a proved ignition source need not be provided with a lockout feature.

2.7.12 On an appliance equipped with an ignition system in which main burner gas flow is initiated
prior to proof of the ignition source, the construction of the appliance and the arrangement
of the ignition system shall be such that in the event of a delay in ignition of the main

73
 burner gas such as might be caused by foreign debris or electrical shorting of the ignition
means, the appliance will vent itself without undue noise, excessive flame flashout or
damage. For purposes of this test, the control manufacturer's specified maximum trial for
ignition period for the automatic gas ignition system shall be used.

Method of Test
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With the appliance at room temperature, the appliance shall be placed into operation at
normal inlet test pressure with the ignition means temporarily circumvented for varying
intervals of time up to the control manufacturer's maximum specified trial for ignition
period.
For multitry systems, attempts to ignite shall be made for varying intervals of time for each
trial for ignition period.

For systems which incorporate multiple ignition sources, repeat the test with each ignition
source activated.

2.7.13 With the appliance at equilibrium temperature while operating at normal inlet test pressure,
the time required for the main burner gas supply to be shut off in the event of flame outage
during an operating cycle shall not exceed 90 seconds.

For purposes of this test, the control manufacturer's specified maximum flame failure
response time shall be used.

If the ignition means is reactivated, it shall be reenergized in not more than 0.8 seconds
following flame outage, and the ignition means shall reignite the main burner gas without
undue noise, excessive flame flashout, or damage to the appliance.

For purposes of this test, the control manufacturer's specified maximum flame failure
reignition time or minimum recycle time for the automatic gas ignition system shall be used.

On an appliance where all air for combustion is supplied by mechanical means, the ignition
means may be reactivated after a purge period sufficient to provide a minimum of 4 air
changes to the combustion chamber and flue passages.

2.8 Manual Gas Valves

2.8.1 Manual gas valves and pilot shutoff devices shall comply with the applicable performance
provisions of the Standard for Manually Operated Gas Valves for Appliances, Appliance
Connector Valves and Hose End Valves, ANSI Z21.15 • CSA 9.1, or Combination Gas Controls
for Gas Appliances, ANSI Z21.78 • CSA 6.20, as applicable. Burner and pilot valves and pilot
shutoff devices shall be suitable for operation at a temperature of at least 300°F (149°C).

2.8.2 The temperature of the body of any burner valve or pilot valve or pilot shutoff device shall
not exceed that for which it is designed.

Method of Test

The temperature of the control body shall be measured by means of an indicating or

recording potentiometer and a No. 24 AWG (0.20 mm²) bead-type thermocouple, the

74
 junction of which is embedded or peened in the central part of the control body at a depth
equal to half the thickness of the body.

The appliance shall be operated as specified in 2.20, Wall, Floor and Enclosure
Temperatures, and the temperature of the control body recorded in conjunction with the
wall, floor and enclosure temperature recordings specified in 2.20. The temperature shall
not exceed that for which the control has been found suitable.
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2.9 Gas Appliance Pressure Regulators

Gas appliance pressure regulators shall comply with the applicable performance provisions
for regulators equipped with vent limiters and regulators for main burner and pilot load
application of the Standard for Gas Appliance Pressure Regulators, ANSI Z21.18 • CSA 6.3, or
Combination Gas Controls for Gas Appliances, ANSI Z21.78 • CSA 6.20. They shall have a
maximum regulation capacity (see Part IV, Definitions), as determined under that standard,
at least equal to the manufacturer's total hourly Btu input rating for the appliance.

2.10 Automatic Valves

Automatic valves, controlling the gas supply to main burners, pilot burners, or both, shall
comply with the applicable performance provisions of the Standard for Automatic Valves for
Gas Appliances, ANSI Z21.21 • CGA 6.5 or Combination Gas Controls for Gas Appliances, ANSI
Z21.78 • CGA 6.20.

2.11 Thermostats
2.11.1 Thermostats shall comply with the applicable performance provisions of:

The Standard for Gas Appliance Thermostats, ANSI Z21.23, or;

If the thermostat is part of a combination control, it shall comply with the applicable
provisions of the Standard for Combination Gas Controls for Gas Appliances, Z21.78 • CSA
6.20, or;

The Standard for Gas Appliance Thermostats, CAN1-6.6. Electric switch type thermostats shall
comply with the applicable performance requirements in the current Standard Temperature-
Indicating and -Regulating Equipment, CSA C22.2 No. 24, or the Safety Standard for
Temperature-Indicating and-Regulating Equipment, ANSI/UL 873.

2.11.2 With the thermostat calibrated at 350°F (177°C), dial settings from the lowest dial marking
to 500°F (260°C) shall control oven temperature to within ± 10°F (± 5.5°C) per 100°F
(55.5°C) of the difference in the dial setting from the 350°F (177°C) position.

If an oven is provided with a programmed cooking system designed to hold food at serving
temperature, it shall act to maintain an oven temperature as specified by the manufacturer,
within ± 15°F (± 8.5°C), when in the "hold warm" position.

Method of Test

The thermometric readings in the oven shall be made in accordance with 2.1.10.

75
 This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests. During burner adjustment, the dial
shall be set at 500°F (260°C) or higher and the doors left open. The dial shall then be set at
350°F (177°C) and the doors closed. When the potentiometer reading has become
constant, as indicated by a change of not more than 5°F (3°C) for 3 consecutive readings, 5
minutes apart, it shall be compared to the dial setting. If the potentiometer reading is less
than 345°F (174°C) or more than 355°F (179.5°C), adjustment of the thermostat shall be
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made and the test repeated. The final reading of the potentiometer shall be noted.

The gas shall then be turned off and the oven allowed to cool. The gas shall then be turned
on and the thermostat dial set at the lowest degree marking on the dial (see 1.11.7). When
the potentiometer reading has become constant, as determined above, the difference
between this temperature and that obtained at the 350°F (177°C) dial setting shall be
within ± 10°F (± 5.5°C) per 100°F (55.5°C) of the difference in the dial markings. [For
example, if the lowest dial marking is 170°F (76.5°C), this temperature shall be between
162°F (90°C) and 198°F (110°C) less than the temperature obtained at the 350°F (177°C)
dial setting.]

The dial shall then be turned up to 500°F (260°C) and when the potentiometer reading has
become constant, as determined above, the difference between this temperature and that
obtained at the 350°F (177°C) dial setting shall be between the limits of 135°F (75°C) to
165°F (91.5°C) higher than its reading at the 350°F (177°C) dial setting.

In each case of resetting the thermostat dial indicated above, the dial shall be rotated in a
direction from a lower to a higher temperature setting.

If the oven is provided with a programmed cooking system designed to hold food at serving
temperature, the control shall be programmed into the "hold warm" position. When the
potentiometer reading has become constant, as indicated by a change of not more than 5°F
(3°C) for 3 consecutive readings 5 minutes apart, it shall be at the temperature specified by
the manufacturer within ± 15°F (± 8.5°C).

2.11.3 The change in oven temperature shall not be more than 25°F (14°C) as the result of
simultaneous operation of the oven and any other section of the appliance for 1 hour.

Method of Test

After the oven temperature, with the thermostat dial set at 400°F (204.5°C), has been
established as specified in 2.11.2, the top surface cooking section burners and all other
burners located adjacent to or vented adjacent to the oven shall be placed in operation
under Test Condition 1 in Table X. A utensil 71/2 in (191 mm) in diameter (bottom) and
partially filled with water shall be placed over each top and griddle burner. A separate
broiler shall be maintained at 600°F (315.5°C). This temperature shall be determined as
specified in 2.14, Boiler Temperature. Electrical cooking sections shall also be placed in
operation. The potentiometer reading at the end of 1 hour shall indicate an oven
temperature not more than 25°F (14°C) above or below that established under 2.11.2 with
the thermostat dial set at 400°F (204.5°C).

2.11.4 For a thermostatically-controlled top burner, the temperature indicated by the thermostat
when compared with a thermometric reading shall show no greater variation than
permitted, as specified in the following Method of Test.

76
 Thermostatically-controlled top burners classified as capable of simmering operation shall
maintain a temperature of 175°F (79.5°C) or less.

Method of Test

A tightly covered cooking utensil containing approximately 3 lb (1.4 kg) of water shall be
placed on the burner. If the lowest degree marking on the dial is 212°F (100°C) or above, 3
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lb (1.4 kg) of cooking oil shall be used instead of water. The standard utensil for this test
shall be an 8 quart (7.57 L), 61/2 in deep (16.5 mm), straight-sided, approximately 0.050 in
thick (1.27 mm) thick aluminum cooking utensil with a flat bottom, a 3/4 in (19.1 mm)
radius edge and an inside diameter of 91/2 in (241 mm). The thermometric reading shall be
made with an indicating potentiometer and a thermocouple located at the center of the
vessel midway between the bottom of the vessel and the surface of the water or oil.

This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests. The burner shall be turned on and the
dial set at the lowest degree marking on the dial. When the potentiometer reading has
become constant, it shall be compared to the dial setting. If the potentiometer reading is
more than 5°F (3°C) below or above the dial setting, adjustment of the thermostat shall be
made and the test repeated with the dial setting still at the lowest degree marking. The final
reading of the potentiometer shall be noted.

The appliance shall be allowed to cool. The water, if used, shall be replaced with 3 lb (1.4
kg) of cooking oil and the thermocouple shall be placed as specified above. The gas to the
burner shall be ignited and the dial set at the highest degree marking on the dial. When the
potentiometer reading has become constant, it shall be between the limits of ± 20°F (±
11°C) of the dial marking.

2.11.5 An indirect oven thermostat in which the only thermostatic control of the main burner gas
supply is through operation of the safety shutoff device shall not have calibration
adjustments capable of changing the oven temperature more than 60°F (33.5°C) when the
thermostat is set at the 400°F (204.5°C) setting.

Method of Test

The thermal element shall be inserted in a test enclosure, the temperature of which can be
varied and maintained at any predetermined temperature. The junctions of a 5 junction
parallel-connected No. 24 AWG (0.20 mm²) bead-type thermocouple shall be placed
adjacent to and on alternate sides of the thermal element. A potentiometer shall be used in
conjunction with the thermocouple.

At the option of the testing agency, a salt bath may be used as an alternate to the test
procedure described above.

A controlled air supply at 7.0 in WC (1.74 kPa) pressure shall be connected to the inlet of
the thermostat. The outlet of the thermostat shall be connected to a bubble bottle. The
bubble bottle shall not produce a back pressure in excess of 0.5 in WC (124 Pa).

With the thermostat set at 400°F (204.5°C), the calibration means shall be adjusted to the
minimum position. The enclosure or salt bath temperature shall then be increased until the
thermostat valve closes, as indicated by the bubble bottle, and the temperature recorded.

77
 The calibration adjustment means shall be adjusted to the maximum position. The enclosure
or salt bath temperature shall then be increased until the thermostat valve closes, as
indicated by the bubble bottle, and the temperature recorded.

The difference between the two temperatures recorded shall not exceed 60°F (33.5°C).

2.11.6 An indirect oven thermostat in which the only thermostatic control of the main burner gas
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supply is through operation of the safety shutoff device shall act to control the oven
temperature under the following conditions of test.

Method of Test

The test shall be composed of two parts. With the system operating under either part, the
thermostat shall act to control the oven temperature. Turning the control knob to "off" at
any time during this test shall result in shutdown of the main burner within 5 minutes.

Part A: The following test conditions shall be applied simultaneously. The oven shall then be
operated for a period of 2 hours from a cold start with the thermostat set to its stop limit for
the highest temperature.

1. The control shall be recalibrated to obtain an oven temperature of 460°F (238°C) at

the 400°F (204.5°C) dial setting. If this temperature cannot be obtained by use of the
normal field calibration means, the factory calibration shall be readjusted to obtain
the above condition.

2. Tests shall be conducted under Test Condition 3 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests.

3. Pilot burners shall be equipped with the largest orifice(s) supplied by the appliance
manufacturer in line with the gas(es) for which use of the appliance is intended. Pilot
control valves shall be adjusted to obtain maximum input.

4. The broiler pan or removable insert, if provided, shall be covered with reflective
aluminum foil and placed in the top rack position.

Part B: A wet load consisting of 41/2 cups (1.06 L) of water [approximately 2.35 lb (1.1 kg)]
mixed with 10 lb (4.5 kg) of dry foundry sand shall be evenly divided in 2 aluminum pans,
nominally 9 in square at the top, with sides 13/4 in (44.5 mm) high. The pans shall be placed
centrally in the oven on racks located in the highest and lowest rack positions. Ovens having
only 1 rack shall have a single pan placed centrally on the rack located in the rack position
deemed to produce the most severe operating condition.

Starting from a cold start with all other test conditions as in Part A, the control knob shall be
turned to the 450°F (232°C) setting and the oven operated for 1 hour.

2.11.7 An indirect oven thermostat, which includes an integral control in the main burner gas
supply line to limit the maximum oven temperature and controls the oven temperature at
lower settings through operation of the safety shutoff device, shall retain capability to
control the oven temperature under the following conditions of test.

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 Method of Test

This test shall be conducted under Test Condition 3 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests, after the thermostat has been adjusted
as specified in 2.11.2. With the system operating under the following conditions, the
thermostat shall retain capability to control the oven temperature.
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a. Pilot burners shall be equipped with the largest orifice(s) supplied by the appliance
manufacturer in line with the gas(es) for which use of the appliance is intended. Pilot
control valves shall be adjusted to obtain maximum input.

b. The broiler pan or removable insert, if provided, shall be covered with reflective
aluminum foil and placed in the top rack position.
A wet load consisting of 41/2 cups (1.06 L) of water [approximately 2.35 lb (1.1 kg)]
mixed with 10 lb (4.5 kg) of dry foundry sand shall be evenly divided in 2 aluminum
pans, nominally 9 inches square at the top, with sides 13/4 in (44.5 mm) high. The
pans shall be placed centrally in the oven on racks located in the highest and lowest
rack positions. Ovens having only 1 rack shall have a single pan placed centrally on
the rack located in the rack position deemed to produce the most severe operating
condition.

Starting from a cold start, the control knob shall be turned to the 500°F (260°C)
setting and the oven operated for 1 hour.

2.12 Oven Heating Capacity

Ovens and their controls shall be designed so the oven temperature can be increased from
room temperature to 400°F (204.5°C) within 10 minutes.

Method of Test
The oven temperature shall be measured by an indicating or recording potentiometer and
five parallel-connected No. 24 AWG (0.20 mm²) bead-type thermocouples, one located at
the center, and the other four equally spaced between the center and corners of the oven
on the diagonals of a horizontal plane through the center of the oven.

All racks shall be in place during this test.

This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests, except the gas rate shall be adjusted to
within ± 2 percent of that specified in 1.10, Automatic Valves. The dial of the thermostat
shall be set at the 400°F (204°C) position after being adjusted as specified in 2.11,
Thermostats.

The gas shall be ignited with the oven at room temperature, and the time required to reach
400°F (204°C) shall be noted. The observed time shall be corrected to a room temperature
basis of 70°F (21°C) by means of the following equation:

330 ⎛ 183.5 ⎞
Tc = To ⎜⎜ T c = T o ⎟
(400 - R T ) ⎝ (204.5 - R T ) ⎟⎠

where

79
 Tc = corrected time,

To = observed time, and

RT = room temperature, °F (°C).

The corrected time shall not exceed 10 minutes.

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2.13 Oven Heat Distribution*

The heat distribution in the oven shall be uniform so that plain layer cakes baked at the
temperature and time specified by the manufacturer, will be evenly browned. This provision
shall be deemed met if the top and bottom surfaces of the baked cakes, when measured in
segments of 0.52 in2 (335 mm²) for light reflectance characteristics by means of a
photoelectric reflectometer* or similar device display reflectances within the following limits:

a. Tops and bottoms of all cakes shall not have more than 54 percent nor less than 17
percent reflectance.

b. The over-all range of reflectance readings for all of the cakes shall not exceed 29
percent.

c. The range of reflectance readings for the cakes from any one rack shall not exceed 20
percent.

Reflectances are referred to magnesium carbonate as 100 percent.

Method of Test

This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests. The oven temperature shall be
measured in accordance with 2.1.10. The oven shall be brought to the manufacturer's
specified temperature and maintained at approximately that temperature.

This test shall be conducted using:

a. Two oven racks if the oven incorporates two racks;

b. One oven rack if the oven incorporates only one rack; or

c. The manufacturer, at his option, may have this test conducted with two oven racks
even though the appliance incorporates only one rack. Under this option, the test
using one rack need not be conducted.

For test condition "a" or "c":

Four nominal 8 in diameter aluminum cake pans, 11/2 in deep, each containing 0.8 lb (0.36
kg) of cake batter, shall be placed in the oven according to the manufacturer's instructions.
If the manufacturer's instructions do not specify how the cake pans are to be placed in the
oven, one oven rack shall be placed in the highest rack position and the other oven rack in
the lowest rack position.

* Conforming to Bureau of Standards Circular C429.

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 On the top rack, two pans shall be placed so that one is located in the left rear and one in
the right front corner. On the bottom rack, the two pans shall be placed so that one is
located in the right rear and the other in the left front corner. When the oven is not
symmetrical with respect to the openings on either side of the oven bottom, burner design
or location, or flue outlet, an additional test shall be conducted with the pans located
opposite to that specified above, with the same oven temperature and baking time. Pans
shall be symmetrically located, equidistant from adjacent oven walls (or door) and each
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other.

When racks are too small to accommodate two pans with not less than 1/2 in (12.7 mm)
clearance between pans and between each pan and the adjacent oven walls (or doors), one
pan shall be centrally located on the rack.

For test condition "b":

The rack shall be placed in the rack position which places it closest to the center of the oven.
If there are two such positions, the lower of these two shall be used.

One or two pans (depending upon rack size) shall be placed on the rack in the position
specified for test condition "a" or "c."

The time required to open the oven door, insert the cake pans, and close the oven door
shall not exceed 15 seconds. The cakes shall be baked for the time specified by the
manufacturer, removed from the oven, cooled to room temperature and measured for
reflectance.

The recipe for cake batter to be used in this test is as follows:

185 grams (1 cup) Hydrogenated vegetable oil shortening

10 cm3 (2 teaspoons) Vanilla
400 grams (2 cups) Granulated sugar
192 grams (4 eggs) Eggs
352 cm3 (11/2 cups) Milk
425 grams (41/4 cups) Sifted soft wheat cake flour
16 grams (41/4 teaspoons) Retarded-action baking powder
5 grams (1 teaspoon) Salt

All ingredients shall be at room temperature and shall be weighed and measured before
mixing. Baking powder and salt shall be added to flour, sifted together three times, and
divided into three portions. Milk shall be divided into two parts. Bottoms of pans shall be
greased with 1/2 tablespoon of shortening. Each pan shall then be dusted with 1/2 tablespoon
of flour and shaken until the bottom and sides are well coated. Excess flour shall be
removed.

A 3 speed mixer* equipped with an off-center flat beater shall be used in all mixing
operations. High speed shall provide 600 rotations per minute; medium, 325 per minute;
and low speed, 250 per minute. Mixing of ingredients shall be done in a mixing bowl 8 in
(203 mm) in diameter and 61/2 in (165 mm) deep.

Put shortening and vanilla into mixer bowl. With beater operating at high speed, add sugar
gradually over a period of 1 minute. Stop mixer and scrape sides of bowl. Beat 1 minute
longer at high speed.

* A Model K4 Kitchen Aid mixer with flat beater may be employed.

81
 Turn to medium speed, add unbeaten eggs gradually over a period of 1 minute. Stop mixer,
scrape bowl and beat 1 minute longer at medium speed. Stop the mixer and scrape the
bowl. Turn mixer to low speed, adding 1/3 of the dry ingredients over a period of 1 minute
and 1/2 of the milk over a period of 30 seconds.

Stop the mixer at the end of the second addition of flour, scraping down the sides quickly.
At the end of the third addition of flour, stop the mixer, scrape down the sides of the bowl,
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turn to medium speed and beat 10 seconds longer. Pour the batter quickly into the pans,
smoothing evenly, and rap each pan sharply three times on the table to remove air bubbles.

When removed from the oven, allow cakes to stand in the pans for 3 minutes, then turn out
on cake coolers.

The testing organization applying this test may be consulted for detailed information
concerning particular ingredients adopted for its official tests, or for commercial packaged
cake mixes that are suitable for this test.

2.14 Broiler Temperature

2.14.1 The average broiler temperature for enclosed broilers shall reach 530°F (294.5°C) above
room temperature within 12 minutes for separate broilers and 16 minutes for broilers which
are heated by oven burners and broilers using separate burners located in oven
compartments.

Method of Test

This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests.

Broiler temperatures shall be determined by means of an indicating potentiometer and 9

parallel-connected No. 24 AWG (0.20 mm²) iron-constantan thermocouples, the junctions
of which are copper plates 1 in (25.4 mm) in diameter and 1/32 in (0.8 mm) thick, to which
the thermocouple wires are silver-soldered 1/2 in (12.7 mm) apart. Each disc shall be located
at the center of the top surface of a board constructed of Lytherm 1401,* 21/2 in (63.5 mm)
in diameter and 1/2 in (12.7 mm) thick. The surfaces of the copper discs and Lytherm 1401
boards shall be finished in dull black.

The Lytherm 1401 boards bearing the thermocouples shall be located on rectangular broiler
racks in the following manner: 1 in each corner with its outer edges coinciding with the
edges of the rack, 1 in the center of the rack and 4 on the diagonals through the center of
the rack located respectively midway between the center board and each of the 4 corner
boards. When the corner of a rack is cut away to permit access to the broiler pan, the board
ordinarily placed on this corner shall occupy the same position as it would if the rack were
not cut away.

In the case of round broiler racks, the Lytherm 1401 boards shall be placed as described
above, on a square which is circumscribed by the outer circumference of the rack, 2 sides of
which are parallel to the front of the appliance.

* Lytherm 1401 may be obtained from Lydall, Inc., Technical Division, P.O. Box 1713, Chestnut Hill Road, Rochester, NH
03867.

82
 The Lytherm 1401 boards shall be placed on the broiler rack and the broiler rack placed in
the top rack position. If this places the copper discs less than 2 in (50.8 mm) below the
burner ports, the Lytherm 1401 boards shall be positioned and supported so the upper
surfaces of the copper discs will be a vertical distance of 2 in (50.8 mm) below the burner
ports. For infrared type burners, the distance from the burner ports to the copper discs may
be greater than 2 in (50.8 mm) as specified by the manufacturer. When radiant surfaces are
interposed between burner ports and broiler racks the distance from the copper discs shall
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be measured from a plane through such surfaces.

With the appliance at room temperature, the gas to the broiler burner shall be turned on
and ignited and the door closed. Thermostats, when provided, shall be set at their
maximum temperature position after they have been adjusted as specified in 2.11,
Thermostats. The average broiler temperature, as indicated by the thermocouples, shall be
recorded and shall have reached 530°F (294.5°C) above room temperature within 12
minutes for a separate broiler and within 16 minutes for a broiler which is heated by the
oven burner or a broiler using a separate burner located in the oven compartment.

2.14.2 The average broiler temperature for an open top broiler section or unit shall reach 530°F
(294.5°C) above room temperature within 30 minutes.

Method of Test

This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests.

Broiler temperatures shall be determined by means of an indicating potentiometer and 9

parallel-connected No. 24 AWG (0.20 mm²) iron-constantan thermocouples, the junctions
of which are copper plates 1 in (25.4 mm) in diameter and 1/32 in (0.8 mm) thick, to which
the thermocouple wires are silver-soldered 1/2 in (12.7 mm) apart. These discs shall be
installed flush with the under surface of a 1/2 in (12.7 mm) thick board constructed of
Lytherm 1401 large enough to cover 75 percent of the grid area. This board shall be shaped
so, when centrally positioned on the grid, the uncovered area is a space of equal width
around the perimeter of the board. The surface of the board shall be divided into 9 sections
of equal area and 1 thermocouple shall be installed at the center of each section. The
surfaces of the copper discs and the Lytherm 1401 board shall be finished in dull black.

With the appliance at room temperature the gas to the broiler burner shall be turned on
and ignited. The average broiler temperature, as indicated by the thermocouples, shall be
recorded and shall have reached 530°F (294.5°C) above room temperature within 30
minutes.

2.14.3 The maximum temperature on the inner surface of the drip tray of an open top broiler
section or unit shall not exceed 300°F (149°C).

Method of Test

This test shall be conducted in conjunction with 2.20, Wall, Floor and Enclosure
Temperatures. During the test period, temperatures on the inner surface of the drip tray
shall be determined.

83
 2.15 Broiler Heat Distribution
The heat distribution in an enclosed broiler shall be uniform. This provision shall be deemed
met when bread, covering the entire broiling area, will be toasted to an even brown in not
more than 10 minutes. The broiling area for this test shall be equal to 80 percent of the grill
area. The grill area shall be considered as the area provided for broiling, such as that of a
removable grid inserted in the broiler pan. Open top broiler units or sections need not
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comply with this provision.

Method of Test

This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests.

When the oven burner is used jointly as a broiler burner, the gas rate to it shall be adjusted
at the rating for the oven. The thermostat shall be set at its maximum open position after it
has been adjusted as specified in 2.11, Thermostats.

The broiling area shall be centrally disposed with respect to the burner(s). This test shall be
conducted using the broiler pan and rack, or broiler pan only when no rack is provided.

White bread in 1/2 in (12.7 mm) slices shall be spread over the broiling area and placed not
less than 2 in (50.8 mm) nor more than 5 in (127 mm) from the burner ports or heating
elements immediately after lighting the gas. For infrared type burners, the distance from the
burner ports to the bread shall be that specified by the manufacturer. The broiler door shall
be closed during the toasting period. After 10 minutes or less, the bread shall be removed
and the heat distribution noted.

2.16 Broiler Performance

2.16.1 An enclosed broiler shall perform the following broiling operation without the safety shutoff
device shutting off the main gas supply and without the pilot or main burner flames
extinguishing. Open top broiler units or sections need not comply with this provision.

Method of Test

A thermostat, when provided, shall be set at its maximum open position after it has been
adjusted as specified in 2.11, Thermostats.

This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests.

With the broiler at room temperature, the gas shall be turned on and ignited and the door
closed. The broiler shall be operated for 15 minutes.

Six meat cakes made from freshly ground commercial hamburger, each weighing 0.3
pound (0.14 kg) and having a thickness of 3/8 in (9.5 mm) and a diameter of approximately
4 in (102 mm), shall then be immediately placed uniformly on the broiler rack, or broiler
pan when no rack is provided, so the distance between the top surface of the meat and the
burner ports is 2 in (50.8 mm). If the outer casing of the appliance, exclusive of backguards,

84
 vent extensions, handles, etc., encloses a volume not in excess of 6 ft3 (0.17 m3), and the
weight of the appliance is not in excess of 80 lb (36.3 kg), the number of meat cakes shall
be reduced in accordance with the size of the broiler pan, and the broiler pan shall be
placed in the rack position which most nearly provides a 2 in (50.8 mm) clearance between
the burner ports and the top surface of the meat. At least one meat cake shall be placed
under the pilot burner. When this cannot be done due to location of the pilot, a cake shall
be placed as close to the pilot as possible. The cakes shall be broiled for 5 minutes on each
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side.

During this 10 minute broiling operation, neither the pilot nor burner flames shall be
extinguished and the safety shutoff device shall not operate to shut off the main gas supply.
Thermostatic cycling of the burner(s) shall not constitute a failure.

Following the broiling operation, the gas to the burner shall be turned off and the pilot
observed for an additional 2 minutes with the oven and broiler doors closed. During this
period the pilot shall not be extinguished and the safety shutoff device shall not operate to
shut off the main gas supply.

2.16.2 An enclosed broiler shall perform the following broiling operation without smoke issuing
from the flue outlet.

Method of Test

This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests.

With the broiler operated in accordance with the manufacturer's broiling instructions
supplied with the appliance, six meat cakes made from 2 parts freshly ground commercial
hamburger meat and 1 part ground suet, each weighing 0.3 lb (0.14 kg) and having a
thickness of 3/8 in (9.5 mm) and a diameter of approximately 4 in (102 mm), shall be placed
uniformly on the broiler rack, or broiler pan when no rack is provided.

There shall be no smoke observed issuing into a normally lighted room from the flue outlet
during the broiling operation.

2.17 Evaluation Of Clothing Ignition Potential

No ignition of clothing shall occur under any of the tests in this section.

One hundred percent white cotton terry cloth test material with a pile weave on both sides,
nominal 8 oz/yd2 (0.27 kg/m²), shall be used.

Test samples shall be preconditioned at 30 percent relative humidity, or less, at 75°F (24°C)
for at least 24 hours before conduct of any test.

All tests shall be conducted at normal inlet test pressure on a test gas for which the
maximum input, for the burner being tested, has been specified.

2.17.1 Backing or Leaning on Appliance.

This test shall be conducted on appliances with top surface cooking section burners,
including wok burner(s).

85
 Guards packaged with the appliance shall be installed in accordance with the manufacturer's
installation instructions.
Method of Test

Gas to all top surface cooking section burners shall be ignited and the burners operated at
maximum input for at least 10 minutes. No utensils shall be in place during conduct of this
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test.
A sample of the test material, 16 in (406 mm) long and 4 in (102 mm) wide, shall be folded
to cover a three-sided U-shaped frame, 8 in (203 mm) long and 4 in (102 mm) wide. The
folded edge shall be at the 4 in wide (102 mm) open end of the frame.

The frame shall be placed in a vertical position, the 4 in (102 mm) width parallel to the front
and well outside the forward projection of the appliance, and the folded edge at the bottom
at the same height as the utensil support surface, with the center line of the test fixture on
the projected center line of each front burner. The frame shall then be moved, towards the
heat source, to a distance 4 in (102 mm) past the maximum forward projection of the
appliance. [The maximum forward projection excludes valve handles and knobs but includes
guards, oven door handles, manifold covers and shields, so long as they span the projected
width of the utensil support surface and are no more than 6 in (152 mm) above or below
the horizontal plane of the utensil support surface.] For built-in units the distance shall be
measured from the front edge of the counter or guard, when installed in accordance with
the manufacturer's installation instructions.

The frame shall be held in this position for 30 seconds. No flaming of the test material shall
occur.

2.17.2 Reaching for Controls or Performing Cooking Operations.

This test shall be conducted on appliances with top surface cooking section burners and
wok burner(s).

Method of Test

An uncovered pan of the appropriate size as shown in Table XI shall be 3/4 filled with water
and centered on each top surface cooking section burner utensil support. Each pan shall
have a flat bottom, a radius of not more than 1/2 in (12.7 mm) at the juncture of the bottom
and sides, and a straight side taper and no external lip. The wok pan(s) shall be the
minimum size possible to be installed or the manufacturer’s minimum specified wok pan(s).
Wok pan(s) shall be filled to 80% capacity with water at approximately room temperature.

All surface cooking section top burners shall be ignited and operated at maximum input for
at least 10 minutes.

The 4 in (102 mm) wide free ends of a sample of the test material, 22 in (559 mm) long and
4 in (102 mm) wide, shall be fastened to a 4 in (102 mm) long and 3 in (76.2 mm) wide
horizontal support so a loop, at least 91/2 in (241 mm) long, is formed.

The loop shall be positioned so its bottom curve coincides with the horizontal plane of the
utensil support surface and one side is just touching the top edge of the pan over the burner
being tested (see Figure 10, Arrangement of Test Apparatus Simulating Reaching for
Controls or Performing Cooking Operations and Figure 11, Arrangement of Test Apparatus

86
 Simulating Both Reaching for Controls or Performing Cooking Operations and Oven Usage.
The loop shall be allowed to remain in this position for 30 seconds. No flaming of the test
material shall occur.

This test shall be conducted on each top surface cooking section burner.

Additional tests, as outlined above, may be conducted with other burner-test material
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orientations. If the specified test pans are spaced 31/2 in (88.9 mm) apart, or less, tests shall
not be conducted with the loop between adjacent pans.

2.17.3 Reaching for Touch Pads, Knobs or Handles Controlling Top Surface Cooking Section
Burners.

This test shall be conducted on appliances having top surface cooking section burners
and/or wok burner(s) controlled by knobs, touch pads or handles mounted to the side of
the burners or between the left and right burners.

Method of Test

Gas to all top surface cooking section burners shall be ignited and the burners operated at
maximum input for at least 10 minutes. No utensils shall be in place during conduct of this
test.

A U-shaped frame as specified in 2.17.1 shall be covered with the test material and placed in
a vertical position over the centerline of any touch pad, knob or handle, parallel to the
nearest heat source, with the folded edge of the test material at the same height as the
utensil support surface. The frame shall then be moved toward the heat source to a distance
4 in (102 mm) from the centerline of the knob, touch pad or handle.

The frame shall be held in this position for 30 seconds. No flaming of the test material shall
occur. Additional tests, as specified above, may be conducted between other knobs, touch
pads or handles and heat sources.

2.17.4 Oven Usage.

The test specified in "-a" shall be conducted on appliances with ovens.

The test specified in "-b" shall be conducted on appliances with ovens where the oven
bottom is 36 in (914 mm) or less above the floor when installed in accordance with the
manufacturer's installation instructions.

Method of Test

a. Reaching into Oven.

One oven rack shall be installed in the lowest rack position.

The gas to the oven burner(s) shall be ignited, the thermostat set to 400°F (204.5°C)
and the oven allowed to operate with its door open for at least 10 minutes.

A 6 in by 6 in (152 mm by 152 mm) simulated pot holder, consisting of six layers of

test material, shall be folded diagonally in half so there are no exposed cut edges and

87
 used to grasp the oven rack at the front center, within the fold. The oven rack shall
be pulled to the full out position and then returned to its normal position. No
flaming of the test material shall occur.

This test shall be repeated with the simulated pot holder folded in half so as to form
a rectangle.
b. Standing Beside Open Oven Door.
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The oven racks shall be removed. The gas to the oven burner(s) shall be ignited, the
thermostat set to 400°F (204.5°C) and the oven allowed to operate with its door open for at
least 10 minutes.

One corner of a 6 in by 6 in (152 mm by 152 mm) simulated pot holder, as described in "-
a," shall be attached to the uppermost edge of the side of the open oven door closest to the
oven cavity (see Figure 11, Arrangement of Test Apparatus Simulating Both Reaching for
Controls or Performing Cooking Operations and Oven Usage). The free edge of the material
shall be moved in any direction from the point of attachment and allowed to dwell at any
location for 30 seconds. No flaming of the test material shall occur.

2.18 Evaluation Of Burn Hazard Potential Of Exterior

Surfaces
2.18.1 The temperatures of exterior surfaces of the appliance, when tested as specified in the
following Method of Test, shall not exceed the temperatures listed in Table XII, Maximum
Surface Temperature, °F (°C).

Method of Test

This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests. Room temperature shall be within the
range of 68-86°F (20-30°C). The maximum temperatures specified are based on a 77°F
(25°C) room temperature. When the room temperature is other than 77°F (25°C) the
allowable temperatures shall be increased or decreased 1 degree for each 1 degree of room
temperature greater or less than 77°F (25°C).

A floor-supported appliance shall be installed with a vertical back wall, extending at least 1 ft
(305 mm) above and 1 ft (305 mm) on either side of the appliance, and with no side walls.
A built-in appliance shall be installed in an enclosure constructed in accordance with the
manufacturer's installation instructions. Surfaces to be measured shall be cleaned to remove
surface dirt and oil before tests are begun.

With the appliance at room temperature, the gas shall be turned on and ignited. The
thermostat shall be set to maintain an oven temperature, when measured in accordance
with the method prescribed in 2.11, of 475 ± 5°F (246 ± 3°C) or, on a continuous cleaning
oven, the design operating temperature specified by the manufacturer if in excess of 475°F
(246°C). This temperature shall be increased or decreased 1 degree for each degree of room
temperature greater or less than 77°F (25°C). The oven door shall then be closed. When an
appliance incorporates more than one oven, the test shall be conducted with all ovens in
operation. Broilers shall not be operated during conduct of these tests.

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 Burn hazard potential shall be determined on all specified exterior surfaces 1 hour after the
specified oven temperature has first been attained or, on a continuous cleaning oven, at the
manufacturer's specified cleaning time, whichever is longer.

Burn hazard potential shall be determined for all surfaces that can be fully contacted by the
flat tip of the test probe surface having a diameter of at least 11/16 in (17.5 mm). Burn hazard
potential shall also be determined for any surfaces adjacent to or surrounding a knob or
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control, as defined in Figure 12, Surfaces Surrounding a Knob or Control and Subject to
Contact, which may be subject to contact during operation of the knob or control.

Burn hazard potential shall not be determined for:

a. The horizontal surface of the top surface cooking section containing the top surface
cooking section burners and surfaces facing the top surface cooking section, such as
backguards of the appliance, vertical top section extensions, the underside of an
upper oven, and the surfaces between the underside of the upper oven and the top
surface cooking section, unless portions of these surfaces are adjacent to or surround
knobs or controls and are subject to contact as defined in Figure 12, Surfaces
Surrounding a Knob or Control and Subject to Contact;

b. The front edge of the top surface, providing this edge is protected from accidental
contact by handles, knobs, guards, etc.;

c. Surfaces higher than 5 ft (1.52 m) above the floor; and

d. Flue deflectors, vent openings and surfaces within 1 in (25.4 mm) of such deflectors
or openings.

Surface temperatures shall be measured using the probe illustrated in Figure 13,
Temperature-Measuring and Accessibility Probe. For each measurement, the probe is
to be at the ambient temperature, and then is to be heated for 15 seconds to
approximately the temperature of the surface under consideration. The probe is then
to be applied to the surface under consideration with a 5 lb (22 N) force for 10
seconds. The probe is to be moved from the pre-heat position to the surface as
quickly as possible, and is to be applied so the tip will fully contact the surface. The
tip is considered to be the disc and the flat surface of the cork surrounding the disc.
The surface temperatures obtained shall not exceed those specified in Table XII,
Maximum Surface Temperature, °F (°C).

2.18.2 Temperatures on unbroken surfaces of top panels, other than utensil support areas,
immediately above pilot burners, shall not exceed the applicable temperatures listed in
Table XII, Maximum Surface Temperature, °F (°C), when tested as specified in the following
Method of Test.

Method of Test

The input to each top surface cooking section pilot burner shall be adjusted according to
1.10, Automatic Valves. The pilots shall be ignited and operated for 1 hour under Test
Condition 1 in Table X, Gas Pressure and Input Conditions for Use in the Various
Performance Tests. Burn hazard potential shall be determined with the probe as described in
2.18.1. The maximum contact temperature on unbroken top surface areas, other than
utensil support areas, immediately above the pilot burners shall not exceed the temperature
limit specified in Table XII, Maximum Surface Temperature, °F (°C), for 3 ft (914 mm) or less

89
 above the floor based on a room temperature of 77°F (25°C). Where the room temperature
is other than 77°F (25°C), the allowable temperature shall be increased or decreased 1
degree for each 1 degree of room temperature greater or less than 77°F (25°C).

2.19 Temperatures Of Handles, Knobs And Touchpads

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The temperatures on door handles, valve handles, thermostat knobs, and any other knobs,
touch pads or handles employed during normal cooking operations shall not exceed those
specified in Table XIII, Maximum Handle and Knob Temperatures, °F (°C).

Method of Test

a. The appliance shall be operated as specified in 2.18.1. Temperatures of handles,

knobs and touch pads shall be measured by means of No. 24 AWG (0.20 mm²) iron-
constantan thermocouples in firm contact (such as by cementing or taping) with the
handle, knob or touch pad surfaces. Temperatures shall be measured on all portions
of handles and knobs that are grasped, or in the case of touch pads, touched during
normal use and shall not exceed the temperatures specified in Column A of Table
XIII, Maximum Handle and Knob Temperatures, °F (°C).

The temperatures of knobs skirts 1 in (25.4 mm) or more from the end of knob shall
not exceed the temperatures specified in Column B of Table XIII, Maximum Handle
and Knob Temperatures, °F (°C).

b. When handles, knobs and touch pads are located so as to be affected more by
operation of top surface cooking section burners than by operation of oven burners,
an additional test with only the top surface cooking section, including wok burners
(if applicable), in operation shall be made to determine handle, knob and touch pad
temperatures.

Top surface cooking sections shall be tested with a 71/2 ± 1/4 in (190.5 ± 6.4 mm)
diameter pan placed over each top surface cooking section burner. This pan shall be
straight-sided, flat-bottomed, at least 4 in (102 mm) high, and contain a minimum
of 2 qt (1.89 L) of water. If the manufacturer's operating instructions specify the use
of special cooking pans or utensils which are provided with each appliance and
which are intended for primary use on the appliance, they are to be used for the test
in place of the pans specified above. The wok pan(s) shall be the maximum size
possible to be installed or the manufacturer’s maximum specified wok pan(s). Wok
pan(s) shall be filled to 80 percent capacity with water at approximately room
temperature.

All top burners and/or wok burner(s) shall be adjusted to 50 percent of the
manufacturer's specified input ratings and operated for 1 hour. After 1/2 hour, the gas
to the griddle burners shall be ignited and the burners operated at full input rating
until the temperature of the griddle surface, determined in accordance with 2.20-c3,
reaches 400°F (204.5°C) or the temperature resulting from the maximum setting of
the control, whichever is lower. This temperature shall then be maintained constant
for the remainder of the 1 hour test period. The operating temperature of the griddle
surface shall be increased or decreased 1 degree for each degree of room
temperature greater or less than 77°F (25°C).

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 Temperatures of handles, knobs and touch pads shall be determined as described in
"-a" above and shall not exceed the temperatures specified in Table XIII, Maximum
Handle and Knob Temperatures, °F (°C).

2.20 Wall, Floor And Enclosure Temperatures

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Open top broiler units for installation in noncombustible locations only shall be so marked
and need not comply with this provision. (See 1.29.16-b.)

The temperature of (1) any wall, enclosure or counter surface adjacent to or in contact with
an appliance, (2) any exposed surface of cabinets installed above the top surface cooking
section of an appliance, (3) the burner box surface of a built-in top or open top broiler unit
or section that extends into a cabinet space, (4) the outside surface of an integral exhaust
system of an open top broiler section or unit, and (5) where the vent connector of an
integral exhaust system of an open top broiler section or unit pierces the enclosure shall not
be more than 117°F (65°C) in excess of room temperature as determined in section f.

The temperature on the floor beneath a floor-supported unit shall not be more than 90°F
(50°C) in excess of room temperature as determined in section f.

The temperature on the inside surface of a storage compartment shall not be more than
124°F (69°C) in excess of room temperature as determined in section f.

The temperature at any point on a surface located directly above a storage compartment
shall not be more than 232°F (129°C) in excess of room temperature of 70°F (21°C). as
determined in section f.

Method of Test

a. Test Enclosure.

The appliance shall be installed in an instrumented test structure applicable to the

type of appliance, as listed below.

Vertical walls of the test enclosure and simulated cabinets shall be constructed of
either nominal 1 inch thick wooden boards or 3/4 in plywood. All vertical walls and all
surfaces facing the appliance shall be finished in dull black. The base cabinets shall
extend at least 6 in (152 mm) beyond the oven door. The appliance shall be installed
with zero clearance (as near as construction will permit) to adjacent rear wall surfaces
and side base cabinets. Spacing means to hold side base cabinets away from side
panels of an appliance are not permitted. The floor shall be constructed of nominal 1
inch tongue-and-groove oak flooring finished with clear varnish.

1. A floor-supported unit not incorporating an elevated oven or broiler shall be

installed in a test enclosure as shown in Figure 14, Test Structure for Floor-
Supported Units Not Having Elevated Cooking Sections, with spacings and
dimensions as specified.

A floor-supported unit shall be installed in the test enclosure with side wall
clearances in integral inches, as specified by the manufacturer, and back wall
clearances of 2 in (50.8 mm) from a projecting flue box, but not less than 6 in
(152 mm) from the body of the appliance. The back wall clearance for a

91
 bungalow type unit utilizing fuels other than gas shall be as specified by the
manufacturer.

2. A floor-supported unit incorporating an elevated oven or broiler shall be

installed in a test enclosure as shown in Figure 15, Test Structure for Floor-
supported Units Having Elevated Cooking Sections, with spacings and
dimensions as specified.
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3. A built-in top unit, open top broiler unit, or combination thereof, shall be
installed in an enclosure as described in 2.1.6 and shown in Figure 4, Test
Structure for Built-In Top Surface Cooking Units and Open Top Broiler Units.

4. A built-in oven, enclosed broiler unit or combination oven and enclosed

broiler unit shall be installed in a test enclosure as described in 2.1.7 and
shown in Figure 5, Test Enclosure for Testing Built-In Oven and Enclosed
Broiler Units.

When an oven, broiler, or combination oven and broiler is provided with a flue collar,
a 4 ft high (1.22 m) listed Type B gas vent of the type specified by the manufacturer
(see 1.25.9) shall be attached to the flue collar. At the points where the vent pierces
the panel directly above the top of the appliance and the top panel of the enclosure,
an opening shall be cut which will form an annulus around the vent in accordance
with its listing. The annuli thus formed shall be sealed on their top surfaces (see
Figure 16, Method of Sealing Annuli Around Vent During Wall and Enclosure
Temperature Tests).

An appliance differing from the types described in "-a1" through "-a4" above shall be
installed in the test structure most nearly applicable and modified as deemed
necessary by the testing agency.

b. Instrumentation.

Test enclosure temperatures shall be determined by means of an indicating

potentiometer and No. 24 AWG (0.20 mm²) copper-constantan thermocouples or
beaded No. 24 AWG (0.20 mm²) iron-constantan thermocouples. The junctions of
copper-constantan thermocouples shall be copper discs 11/32 in (8.7 mm) in diameter
and 0.022 in (0.559 mm) thick, to which the thermocouple wires are silver-soldered
1
/8 in (3.2 mm) apart. The discs shall be embedded so their surfaces are flush with the
surrounding surfaces. The junctions of beaded iron-constantan thermocouples shall
be constructed so as to touch the plane of the test surface as shown in Figure 17,
Method of Mounting Thermocouples. The surfaces of either the copper discs or
masking tape, as applicable, except those in the floor, shall be finished in dull black.

Thermocouples shall be placed at 3 in (76.2 mm) intervals over the entire surfaces of
the back and side walls, the interior surfaces of enclosures, the undersurfaces of the
center section and each end section (designated as "Cabinet C" in Figure 14, Test
Structure for Floor-Supported Units Not Having Elevated Cooking Sections), the
surfaces of the end sections adjacent to the appliance (designated as "Area C"), and
on the surfaces directly above the front of an elevated oven section, a built-in oven or
broiler, or a combination oven and broiler unit. Thermocouples embedded in the
floor shall be 6 in (152 mm) apart.

A floor-supported unit shall be located so the vertical plane of the oven door surface
intersects one vertical row of thermocouples on each of the lower side walls. Each

92
 lower side wall shall also have two additional vertical rows of thermocouples located
at 1 in (25.4 mm) intervals on both sides of the row of thermocouples intersected by
the vertical plane of the oven door surface. The center line of the top horizontal row
of thermocouples on each lower side wall shall be 1/4 in (6.4 mm) below the cooking
top.

An enclosure for a built-in unit shall have additional thermocouples embedded in

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counter or wall surfaces, at intervals of 2 in (50.8 mm) on center lines 1/2 in (12.7
mm) from the edge of the recess accommodating the appliance, and in other
enclosed surfaces deemed necessary by the testing agency. For a vented built-in
oven, broiler, or combination oven and broiler installed as described in 2.20-a4 and
Figure 5, Test Enclosure for Testing Built-In Oven and Enclosed Broiler Units,
additional thermocouples, as shown in Figure 16, Method of Sealing Annuli Around
Vent During Wall and Enclosure Temperature Tests, shall be located on the bottom
of the combustible surface, centered 1/4 in (6.4 mm) away from the annuli around
the vent.

c. Temperature Determination.

Room temperature shall be determined as specified in 2.1.9.

Temperatures of operating sections of the appliance shall be determined as indicated

below:

1. The oven temperature shall be determined as specified in 2.12, Oven Heating

Capacity.

2. The broiler temperature shall be determined as specified in 2.14, Broiler

Temperature .

3. The griddle temperature shall be determined by means of an indicating

potentiometer and a single No. 24 AWG (0.20 mm²) iron-constantan bead-
type thermocouple with the bead peened into the top surface of the griddle
at its center.

4. On a built-in top or oven top broiler unit, the temperatures on burner box
surfaces that extend into the cabinet space shall be determined as specified in
2.18.1.

d. Electrical Equipment.

All electrical equipment provided, such as lamps, rotisserie motor and clock, shall be
operated throughout the test periods prescribed. The rotor of a rotisserie motor of
the impedance- protected type shall be locked. A compartment or section which
uses electrical energy for cooking shall be operated in the manner and for the time
period specified in Section 52 of the Safety Standard for Household Electrical Ranges,
ANSI/UL 858. A microwave cooking section shall be operated in the manner and for
the time period specified in Section 36 of the Standard for Microwave Cooking
Appliances, ANSI/UL 923. The gas-fired sections of the appliances shall be operated
for the time specified in Table XIV, Test Conditions for Wall, Floor and Enclosure
Temperature Tests.

e. Test Period.

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 The appliance shall be placed in operation under Test Condition 1 in Table X, Gas
Pressure and Input Conditions for Use in the Various Performance Tests, and
continued in operation under the specified conditions of time, burner input, burner
loading and compartment temperature as listed in Table XIV, Test Conditions for
Wall, Floor and Enclosure Temperature Tests, and under any further special
conditions specified in the notes to Table XIV, Test Conditions for Wall, Floor and
Enclosure Temperature Tests. (Also see 2.20-d.) When different operating times are
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specified for different sections, the section shall be turned on in a sequence that
allows the various tests to be run concurrently and ended simultaneously.

Cabinet doors shall be closed during the tests.

After the appliance has been operating under the test conditions and for the length
of time specified in Table XIV, Test Conditions for Wall, Floor and Enclosure
Temperature Tests, all applicable enclosure temperatures shall be determined and
recorded. The ambient room temperature shall be determined and recorded.

f. Maximum Permissible Temperature.

The maximum permissible temperature shall be determined by the following

formula:

Tmp = (Ort ± CF) + Trp

where

Tmp = maximum permissible wall, enclosure or burner box surface

temperature, °F (°C)

Ort = observed room temperature, °F (°C)

CF = correction factor for variation in actual observed room

temperature from 77°F (25°C) room [plus 1°F (0.5°C) for every
5°F (3°C) observed room temperature above 77°F (25°C), or
minus 1°F (0.5°C) for every 5°F (3°C) observed room
temperature below 77°F (25°C), and

Trp = temperature rise permissible [117°F (65°C), 90°F (50°C), 124°F

(69°C) or 232°F (129°C), as applicable].

2.21 Abnormal Operation Stalled-Fan Test

The temperature of various component parts on appliances equipped with cooling fans the
malfunction of which would not be apparent to the user shall not exceed those listed in
Table V, Maximum Allowable Rise Above Room Temperature for Various Component Parts,
when tested as specified in the following Method of Test.

Method of Test

The appliance shall be operated as specified in 2.20, Wall, Floor and Enclosure
Temperatures, or 2.26.7, whichever is applicable, except that the cooling fan is to be stalled
or de-energized when stabilized temperatures are obtained. During the pyrolytic self-

94
 cleaning cycle, top burners shall not be operated. The test shall be continued after the fan
has been stalled or de-energized, and the maximum temperatures shall be recorded.

If, after the fan has been stalled or de-energized, the operation is interrupted by the
operation of a temperature-limiting device, the maximum temperatures shall be recorded at
that time. It may be necessary to restart the test from ambient temperature with the fan
stalled or de-energized to determine whether the temperature limits are exceeded before
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the temperature-limiting device operates.

Exception: An oven need not comply with this requirement if the oven burner is controlled
so it can be operated only when the air stream is present.

2.22 Flue Gas Temperature

The average temperature of the flue gases from an oven, broiler, or combination oven and
broiler designed to be connected to a venting system shall not exceed 480°F (266.5°C)
above room temperature.

Method of Test

A 4 ft (1.22 m) length of vertical vent pipe of the proper size to accommodate the flue
outlet shall be attached to the flue outlet. The flue gas temperature shall be measured by an
indicating or recording potentiometer and nine thermocouples placed in a plane
perpendicular to the axis of the flue outlet in the vent pipe at a point 6 in (152 mm) above
the outlet from the draft hood. One of the thermocouple junctions shall be placed in the
center of the vent pipe and the other eight placed 90 degrees (1.57 rad) apart at points 1/3
and 2/3 the distance from the center to the periphery of the vent pipe.

With the appliance adjusted to operate under Test Condition 1 in Table X, Gas Pressure and
Input Conditions for Use in the Various Performance Tests, the main burner gas shall be
ignited and the thermostat set to its wide open position. Flue gas temperatures shall be
recorded over the period of time necessary for the potentiometer reading to become
constant as indicated by a change of not more than 5°F (3°C) for 3 consecutive readings 5
minutes apart.

For an appliance not equipped with a thermostat, flue gas temperature shall be recorded
during the period of time necessary for the potentiometer reading to become constant with
the main burner gas valve set at its full open position.

The maximum recorded flue gas temperature shall not be in excess of 480°F (266.5°C)
above room temperature.

2.23 Draft Hoods

A draft hood provided as an integral part of an appliance shall comply with the following
provisions when attached to the appliance in a normal position. The thermostat(s) shall be
set at the fully open position and oven and other doors shall be closed at the beginning of
the following tests.

When use with one gas is desired, these tests shall be conducted with the appropriate gas as
specified in 2.2, Test Gases.

95
 When use with more than one gas is desired, and the appliance input ratings are not
identical for the different gases, these tests shall be conducted at the specified input ratings
for the individual gases. The number of tests conducted shall be at the discretion of the
testing agency.

When use with more than one gas is desired, and the appliance input rating is identical for
the various gases, these tests shall be conducted in accordance with the following:
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a. If the gases selected include liquefied petroleum gases or LP gas-air mixtures, use test
Gas E or H;

b. If the gases selected are natural and mixed, or natural, manufactured and mixed, use
test Gas A; and

c. If the gases selected are mixed and manufactured, use test Gas C.

2.23.1 With the outlet of the draft hood blocked, the concentration of carbon monoxide shall not
exceed 0.08 percent in an air-free sample of flue gases when the appliance is tested in a
room having approximately a normal oxygen supply.
Method of Test

The appliance shall be operated approximately 15 minutes under Test Condition 1 in Table
X, Gas Pressure and Input Conditions for use in the Various Performance Tests. The outlet of
the draft hood shall be blocked and a sample of the flue gases secured and analyzed as
specified in 2.4.1.

2.23.2 Total downdraft pressures ranging from zero to 0.05 in WC (13 Pa), imposed at the outlet of
the draft hood, shall not extinguish the main burner flames nor cause them to flash back,
lift, float, burn outside the appliance or produce carbon monoxide in excess of that specified
in 2.4.1.

Method of Test

The appliance shall be operated for approximately 15 minutes under Test Condition 1 in
Table X, Gas Pressure and Input Conditions for Use in the Various Performance Tests. Vent
pipe of suitable diameter shall be attached to the outlet of the draft hood and connected to
a blower. The draft in the vent pipe shall be varied from the minimum total pressure
available to the maximum value specified above, and a sample of the flue gases shall be
secured and analyzed as specified in 2.4.1.

2.23.3 Downdrafts imposed as specified in 2.23.2 shall not extinguish the pilot(s) nor cause it to
flash back when operated separately from the main burner(s).

2.23.4 A chimney action, consisting of static updraft and velocity updraft numerically totaling
between 0.06 and 0.07 in WC pressure (15 and 17 Pa), applied to the outlet of the draft
hood, shall not cause a fractional increase in the volume of flue gases greater than twice the
numerical sum of the pressure head and 5 times the velocity head, expressed as inches
water column (Pa).

96
 Method of Test

The appliance shall be operated for at least 15 minutes under Test Condition 1 in Table X,
Gas Pressure and Input Conditions for Use in the Various Performance Tests. An updraft shall
be imposed at the outlet of the draft hood such that the numerical sum of the pressure head
and velocity head are between 0.06 and 0.07 in WC (15 and 17 Pa). Under this condition, a
sample of the flue gases shall be secured ahead of the draft hood. The ratio of the carbon
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dioxide concentration for normal operation as determined in 2.4.1 to that for updraft as
determined above shall not be more than 1 + 2 (hp + 5hv), where "hp" is the pressure head
and "hv" is the velocity head.

2.23.5 With updrafts imposed as specified in 2.23.4, the concentration of carbon monoxide shall
not exceed 0.08 percent in an air-free sample of the flue gases when the appliance is tested
in a room having approximately a normal oxygen supply.

Method of Test

The appliance shall be operated approximately 15 minutes under Test Condition 1 in Table
X, Gas Pressure and Input Conditions for Use in the Various Performance Tests. With the
updraft imposed, a sample of the flue gases shall be secured and analyzed as specified in
2.4.1.

2.23.6 Flue gases shall not issue from the relief opening(s) of a draft hood.

Method of Test

The appliance shall be operated for at least 15 minutes under Test Condition 1 in Table X,
Gas Pressure and Input Conditions for Use in the Various Performance Tests, with a 4 foot
(1.22 m) stack when a vertical draft hood is employed, and an elbow and 5 ft (1.52 m) of
stack when a horizontal draft hood is employed. A fuming material such as titanium
tetrachloride shall be introduced ahead of the draft hood so as to form a dense smoke. A
beam of light shall be directed across the relief opening(s). This provision shall be deemed
met when no smoke can be observed escaping from the relief opening(s).

2.24 Exhaust Hood Outlet Air Temperature

On an appliance equipped with an exhaust hood, the average temperature of exhaust hood
outlet air shall not exceed 250°F (121°C).

Method of Test

The appliance shall be installed and operated as specified in 2.20, Wall, Floor and Enclosure
Temperatures, or 2.26.7, whichever is applicable. At the conclusion of the applicable test,
the exhaust hood shall be turned on and the appliance continued in operation. After 15
minutes, the exhaust hood outlet air temperature shall be measured, and the average shall
not exceed 250°F (121°C).

97
 2.25 Oven Flue Discharge Temperatures
On a built-in oven with provision for front discharge of flue gases below the 36 in (914 mm)
level the average temperature of the flue gases discharging from the flue opening shall not
exceed 130°F (54.5°C) above room temperature.

Method of Test
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The appliance shall be installed as specified in 2.18.1 or 2.26.5 whichever is applicable. The
appliance shall be operated as specified in 2.18.1 or 2.26.5. After 15 minutes of operation,
the air inlet shall be gradually decreased to the lowest point at which the appliance will
continue to operate.

At the conclusion of the applicable test, the temperature of the flue gases discharging from
the flue opening shall be measured and the average shall not exceed 130°F (54.5°C) above
room temperature. Flue gas temperature shall be measured by means of five parallel
connected bead type No. 24 AWG (0.20 mm2) iron-constantan thermocouples placed in a
plane 1 inch (25.4 mm) from the flue opening. These thermocouples shall be located along
diagonals drawn between opposite corners of the flue opening as follows: One at the
intersection of the diagonals and one on each diagonal located 2/3 of the distance from the
center to the flue opening corners (see Figure 18, Typical Device for Measuring Oven Flue
Discharge Temperatures). The frame shown in Figure 18 should approximate the size and
shape of the flue opening. In the case of other flue opening configurations, the five
thermocouples shall be located at the discretion of the testing agency in such a manner as
to determine the average flue gas temperature.

2.26 Performance Of Appliances Provided With Pyrolytic

Self-Cleaning Oven Or Self-Cleaning Broiler Features
2.26.1 Combustion at Cleaning Temperatures.

When operating at cleaning temperatures, an appliance provided with self-cleaning oven or

self-cleaning broiler features shall not produce carbon monoxide in excess of 0.08 percent in
an air-free sample of the flue gases when the appliance is tested in a room having
approximately a normal oxygen supply.

Method of Test

Prior to conducting this test, the appliance shall be adjusted so the manufacturer's specified
maximum cleaning temperature will be obtained.

These tests shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests, without a soil load, prior to the
conduct of any cleaning tests and repeated after the conduct of all cleaning tests. A sample
of the flue gases shall be secured from the flue outlet and analyzed for carbon monoxide
and carbon dioxide after the oven or broiler has reached the manufacturer's specified
maximum cleaning temperature.

Additional flue gas samples shall also be obtained from other appliance sections capable of
operation during a cleaning cycle 5 minutes after each of these sections has been turned on.

98
 These additional tests shall be conducted with oven or broiler operating at the
manufacturer's specified maximum cleaning temperature.

The combustion tests on top surface cooking sections shall be conducted using the test
utensils and equipment specified in 2.4.1-a.

2.26.2 Burner and Pilot Operating Characteristics of Appliances Provided with Self-Cleaning
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Features.

Burner and pilot operating characteristics of an appliance provided with self-cleaning oven
or self-cleaning broiler features shall not be adversely affected by operation at cleaning
temperatures.
Method of Test

Prior to conducting these tests, the appliance shall be adjusted so the manufacturer's
specified maximum cleaning temperature will be obtained.

The tests specified in 2.5.7, 2.5.11 and 2.5.12 shall be conducted under Test Condition 1 in
Table X, Gas Pressure and Input Conditions for Use in the Various Performance Tests,
without a soil load in the oven after the oven or broiler has reached the manufacturer's
specified maximum cleaning temperature.

In the event the appliance is designed so that any burner or combination of burners is not
capable of being used during the cleaning cycle, this burner(s) shall not be subject to these
tests.

These tests shall be conducted prior to the conduct of any cleaning tests and repeated after
the conduct of all cleaning tests.

In addition, the appliance shall comply with 2.5, Burner and Pilot Operating Characteristics,
following the conduct of all cleaning tests.

2.26.3 Ignition on Appliances Provided With Self-Cleaning Features.

Ignition on appliances provided with self-cleaning oven or self-cleaning broiler features shall
not be adversely affected by operation at cleaning temperatures.

Method of Test

Prior to conducting these tests, the appliance shall be adjusted so the manufacturer's
specified maximum cleaning temperature will be obtained.

The tests specified in 2.6.2-b, 2.6.2-c, 2.7.2, 2.7.3, 2.7.6 and 2.7.7 shall be conducted
under Test Condition 1 in Table X, Gas Pressure and Input Conditions for Use in the Various
Performance Tests, without a soil load after the oven or broiler has reached the
manufacturer's specified maximum cleaning temperature.

In the event the appliance is designed so that any burner or combination of burners is not
capable of being used during the cleaning cycle, this burner(s) shall not be subject to these
tests.

These tests shall be conducted prior to the conduct of any cleaning tests and repeated after
the conduct of all cleaning tests.

99
 In addition, the appliance shall comply with the above provisions following the conduct of
all cleaning tests.

2.26.4 Pilot Burners and Safety Shutoff Devices of Appliances Provided With Self-Cleaning Features.

Pilot burner and safety shutoff device operation shall not be adversely affected by operation
at cleaning temperatures.
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Method of Test

Prior to conducting these tests, the appliance shall be adjusted so the manufacturer's
specified maximum cleaning temperature will be obtained.

The tests specified in 2.6.2-b, 2.6.2-c, 2.7.2, 2.7.3, 2.7.6 and 2.7.7 shall be conducted
under Test Condition 1 in Table X, Gas Pressure and Input Conditions for Use in the Various
Performance Tests, without a soil load after the oven or broiler has reached the
manufacturer's specified maximum cleaning temperature.

2.26.5 Evaluation of Burn Hazard Potential of Exterior Surfaces of Appliances Provided With Self-
Cleaning Ovens.

The contact temperatures of the exterior surfaces of an appliance provided with self-
cleaning oven features shall not exceed those specified in 2.18.1 when the appliance is
operated in the self-cleaning cycle.

Method of Test

Prior to conducting this test, the appliance shall be adjusted so the manufacturer's design
operating temperature will be obtained.

This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests, using the test procedure specified in
2.18.1, except that the oven(s) temperature shall be the manufacturer's design operating
temperature. If the appliance includes two ovens, a non-self-cleaning oven is to remain
inoperative during the test. Two self-cleaning ovens shall be operated simultaneously, if the
controls permit such operation. If the controls do not permit simultaneous operation of the
two self-cleaning ovens, individual tests shall be conducted on each oven.

The appliance shall be operated through the longest cleaning cycle attainable by using the
control system or until all contact temperatures of the exterior surfaces to be measured are
constant, whichever results in the shorter operating time. Points of expected maximum
contact temperature shall be monitored throughout the heating and cooling periods of the
self-cleaning cycle.

Burn hazard potential shall be determined on all surfaces specified in 2.18.1, except that
temperatures shall not be taken on front vertical surfaces between the top of the oven door
and the top surface. If no top surface is provided, this surface is considered to extend 6 in
(152 mm) above the top edge of the oven door(s).

2.26.6 Temperatures of Handles, Knobs and Touch Pads of Appliances Provided With Self-Cleaning
Ovens.

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 The temperatures on door handles, valve handles, thermostat knobs, touch pads and any
other knobs, handles or touch pads employed during normal cooking operations of an
appliance provided with self-cleaning oven features shall not exceed those specified in 2.19,
Temperatures of Handles, Knobs and Touchpads.

Method of Test
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Prior to conducting this test, the appliance shall be adjusted so the manufacturer's design
operating temperature will be obtained.
This test shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests, using the test procedure specified in
2.19-a, except that the oven temperature shall be the manufacturer's design operating
temperature. If the appliance includes two ovens, a non-self-cleaning oven is to remain
inoperative during the test. Two self-cleaning ovens shall be operated simultaneously, if the
controls permit such operation. If the controls do not permit simultaneous operation of the
two self-cleaning ovens, individual tests shall be conducted on each oven.

The appliance shall be operated through the longest cleaning cycle attainable by using the
control system or until all the external temperatures being measured are constant,
whichever results in the shorter operating time.

2.26.7 Wall, Floor, Enclosure, Control, Supply Tubing, Temperatures of Appliance Provided With
Self-Cleaning Features.

The temperature of any exposed or concealed wall, cabinet or enclosure surface in contact
with or adjacent to an appliance having self-cleaning oven or self-cleaning broiler features
shall not be more than 117°F (65°C) in excess of a room temperature of 70°F (21°C). The
temperature on the floor shall not be more than 90°F (50°C) in excess of a room
temperature of 70°F (21°C).

Tubing and fittings used as gas conduits shall not be exposed to temperatures in excess of
those specified in 1.7.12.

Controls shall not be exposed to temperatures in excess of those for which they have been
certified.

Method of Test

The appliance shall be installed as specified in 2.20, Wall, Floor and Enclosure Temperatures.
Prior to conducting these tests, the appliance shall be adjusted so the manufacturer's
specified maximum cleaning temperature will be obtained.

The control system shall be set for the cleaning cycle and the timer, if provided, set to
obtain the maximum cleaning cycle. At the end of burner operation of the cleaning cycle, a
second cleaning cycle shall be started unless the control system is such as to prevent
immediate start of a second cleaning cycle. In this case, the second cleaning cycle shall be
started as soon as the control system will permit.

Unless provisions are incorporated which will prevent use of top surface cooking section
burners during the cleaning cycle, operation of top surface cooking section burners, if
provided, is to be as specified in 2.20, Wall, Floor and Enclosure Temperatures, except that
the turn-on time for these burners shall be 1 hour for top burners and 30 minutes for
griddle burners before the end of the burner operation of the second cleaning cycle. In the

101
 event the burner operating time of the cleaning cycle is less than 1 hour, top burners shall
be placed in operation at the start of the second cleaning cycle.

The temperatures of walls, floors, enclosures, controls, supply tubing, shall be recorded
during the last 15 minutes of burner operation of the second cleaning cycle.

2.26.8 Flue Gas Temperatures of Self-Cleaning Ovens or Self-Cleaning Broilers.

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a. Flue temperatures of a self-cleaning oven or self-cleaning broiler designed to be

connected to a venting system shall comply with 2.22, Flue Gas Temperature, when
the oven or broiler is operating during the cleaning cycle.

Method of Test

The method of test specified in 2.22, Flue Gas Temperature, shall apply. Any other sections
of the appliance which use the same venting system and can be operated during the
cleaning cycle shall be in operation.

b. Flue gases issuing from the flue deflectors of self-cleaning ovens or self-cleaning
broilers shall not constitute a fire hazard.

Method of Test

The oven shall be operated for a complete cleaning cycle and, at the time of maximum flue
gas temperature, an 81/2 by 11 in (216 by 279 mm) piece of 20 lb (9.1 kg) bond paper
supported on a suitable flat frame shall be placed in that area of the flue deflector outlet
having maximum flue gas temperatures. The paper shall neither char nor ignite within a
period of 10 seconds.

2.26.9 Temperature Limiting Means for Self-Cleaning Ovens or Self-Cleaning Broilers.

A self-cleaning oven or self-cleaning broiler shall be provided with means to limit the oven
or broiler cavity temperature to the manufacturer's specified maximum cleaning
temperature. This may be accomplished either by the operating thermostat or by a separate
control.

Method of Test

The cleaning cycle shall be started and, after the cavity has attained an equilibrium
temperature, the input rate shall be increased by an increase in manifold pressure or other
convenient means. The limiting means shall then operate to control the temperature at or
below the manufacturer's specified maximum cleaning temperature.

Temperature readings shall be obtained by the method specified in 2.11.2.

2.26.10 Locking Means of Self-Cleaning Ovens or Self-Cleaning Broilers.

a. Doors providing access to self-cleaning ovens or self-cleaning broilers, or to other

compartments involved in the self-cleaning operation, shall have means which will
lock the doors at cleaning cycle temperatures in excess of 675°F (357°C).

102
 The locking means shall be interlocked with the self-cleaning cycling operation. The
locking means shall not interfere with normal oven and broiler cooking operations.

b. Portions of door lock mechanisms which are temperature actuated shall withstand
100,000 cycles of thermal operation without mechanical or electrical failure. The
calibration temperature of the device, after continued operation, shall not vary more
than ± 10 percent of the calibration temperature before the continued operation
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test.

Portions of door lock mechanisms which are manually or electrically actuated prior to
placing the appliance in a cleaning cycle shall withstand 3000 cycles of operation
without mechanical or electrical failure.

2.26.11 Vapor Combustion or Flashout During the Cleaning Cycle.

Any burning of combustible vapors during the self-cleaning cycle shall be contained within
the oven or broiler cavity or flueway and be safely vented and shall not cause damage to the
appliance under the conditions of test specified below.

Method of Test

A grid of 5 parallel-connected iron-constantan thermocouples shall be located in the oven,

as specified in 2.11.2.

Prior to conducting this test, the appliance shall be adjusted so the manufacturer's specified
maximum cleaning temperature will be obtained.

Spark electrodes shall be located within the oven or separate broiler cavity in the following
approximate locations: one so it is centered in the compartment 11/2 in (38.1 mm) above
the bottom rack when the rack is in the lowest position, one 4 in (102 mm) above the oven
bottom in the area where the flue gases enter the oven, one centered in the compartment
oven and one 1 in (25.4 mm) in front of the center of the flue outlet. These spark electrodes
shall be wired in series and connected to a suitable spark transformer.

An additional spark electrode shall be located at the flue outlet.

These tests shall be conducted under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests.

A 21/2 oz (0.07 kg) test load, consisting of a mixture of 2/3 beef gravy and 1/3 hydrogenated
vegetable oil by weight, shall be applied to all interior self-cleaning compartment surfaces
(excluding burners, radiants and racks).

The appliance shall be placed in operation and the load baked on at a temperature of 550°F
(288°C) for 11/2 hours. This procedure shall be repeated two additional times, cooling
between loadings. After a total of 71/2 oz (0.21 kg) are baked onto the compartment
surfaces and the appliance is cooled to room temperature, the cleaning cycle shall be
started.

The spark electrodes at the vent outlet and inside the compartment shall be energized at
10°F (5.5°C) increments of compartment temperature until the temperatures reach
equilibrium and at 2 minute intervals during the remaining portion of the cleaning cycle.

103
 There shall be no burning of combustible vapors outside the appliance or any visible
damage to the appliance.

2.26.12 Cleaning Performance.

A self-cleaning oven or a separate self-cleaning broiler shall be capable of removing cooking

soil without producing smoke when operated at the manufacturer's specified minimum
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cleaning temperature.

Method of Test

Prior to conducting this test, the appliance shall be adjusted so the manufacturer's specified
minimum cleaning temperature will be obtained.

A test load consisting of 23 percent beef gravy, 10 percent hydrogenated vegetable oil and
67 percent water shall be applied to the interior self-cleaning compartment surfaces
exposed to cooking soil at the rate of 3 grams per square foot (32.3 grams per square
meter) of surface area (excluding burners, radiants and racks).

With the appliance operating under Test Condition 1 in Table X, Gas Pressure and Input
Conditions for Use in the Various Performance Tests, the test load shall be baked for 41/2
hours at an oven temperature of 400°F (204.5°C).

After the appliance has cooled to room temperature, the controls shall be set for the
manufacturer's maximum recommended cleaning time cycle and placed in operation.

There shall be no smoke observed issuing into a normally lighted room from the flue outlet,
door seal or any other area during any portion of the cleaning cycle.

At the end of the cleaning period, the appliance shall be allowed to return to room
temperature before examination and shall be judged clean when any remaining residue or
light ash can be removed with a damp cloth.

2.26.13 Window Impact Tests

The window assembly of an oven door shall be subjected to three impact tests as specified
in the following Method of Test. A new door assembly shall be utilized for each test.

Method of Test

Impact Test A

An impact shall be applied to the inside glass panel of the window assembly with the oven
door mounted on the oven in accordance with the manufacturers installation instructions
and with the door in the open position.

The panel shall be subjected to a single impact produced by a smooth, solid steel sphere,
31/4 in (82.5 mm) in diameter and weighing 5 lb (2.27 kg). The sphere shall be allowed to
fall or to swing as a pendulum through a vertical distance of 5 ft (1.52 m) to produce the
required impact.

In the event that one panel remains intact after the impact test, the test as specified in
2.26.7 shall be repeated to determine whether the effects of heat will cause the panel to

104
 break. If the panel breaks or the air flow in the oven is changed as a result of conducting the
test specified in 2.26.7, the tests specified in 2.26.1 and 2.26.11 shall be repeated to
determine whether a risk of fire or explosion exists.

In the event that all panels break as a result of the impact, the tests in 2.26.1 and 2.26.11
shall be repeated to determine whether a risk of fire or explosion exists.
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Impact Test B

An impact shall be applied to the outside glass panel of the window assembly with the oven
door mounted on the oven in accordance with the manufacturers installation instructions
and with the door in the close position.

The panel shall be subjected to a single impact produced by a smooth, solid steel sphere, 2
in (50.8 mm) in diameter and weighing 1.18 lb (535 g). The sphere is to be allowed to fall
or swing as a pendulum through a vertical distance of 257/16 in (646 mm). Following impact,
the panel is to remain intact.

Impact Test C

An impact shall be applied to the outside glass panel of the oven door assembly as specified
in Impact Test B, except the sphere is to fall or swing as a pendulum through a vertical
distance of 51 in (1.29 mm) before impact. Cracking or breaking of the panel as a result of
the impact is acceptable if the air flow in the oven does not change. If the air flow in the
oven is changed, the tests specified in 2.26.1 and 2.26.11 shall be repeated to determine
whether a risk of fire or explosion exists.

2.27 Performance Of An Appliance Incorporating A

Microwave Cooking Section
Microwave Cooking Section Separate from Oven of Household Cooking Appliance

a. The microwave cooking section shall be loaded and operated according to

1. Section 34 of the Safety Standard for Microwave Cooking Appliances, ANSI/UL

923; or

2. CAN/CSA C22.2 No. 150 Microwave Ovens (Excluding Industrial Applications)

without any gas burners in operation. The power density of microwave radiation
emission from the microwave cooking section shall not exceed 1 milliwatt per square
centimeter at any point 5 centimeters or more away from the external surface of the
section with only the designated primary interlock in the circuit (all other door
interlocks bypassed). The emission shall not exceed 5 milliwatts per square
centimeter with only the designated secondary interlock in the circuit (all other door
interlocks bypassed).

b. If the microwave cooking section is located below the cooking surface of the
appliance, no tests other than those specified in "-a" above, 1.27.25 and 2.20, Wall,
Floor and Enclosure Temperatures, or 2.26.7 need be conducted.

105
 c. If the microwave cooking section is located above the cooking surface, the radiation
emission shall be measured at the start of the test specified in 2.20, Wall, Floor and
Enclosure Temperatures, or 2.26.7 and subsequently at 15 minute intervals during
the test and shall comply with "-a" above.

2.28 Marking Material Adhesion And Legibility

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Marking material recognized as complying with the Standard for Adhesive Labels, CSA C22.2
No. 0.15, or the Standard for Marking and Labeling Systems, UL 969, are exempt from this
test.

The adhesive quality of Class IIA-3, IIA-4, IIIA-1 and IIIA-2 marking materials and the legibility
of all Class II and III marking materials (see 1.29.1) shall not be adversely affected when the
marking materials are exposed to heat and moisture as specified in the following Method of
Test.
Method of Test

a. Adhesive type marking materials shall be applied to a sample test panel having the
particular type of finish used on the appliance in production. A sample metal panel of
this finish shall be cleaned with a solvent and dried. Half of the panel shall be wiped
with a clean cloth lightly oiled with SAE-30 medium machine oil. Two samples of
marking material shall be applied to the panel, one on the dry area and one on the
oiled area. Test samples shall be applied with firm pressure, unless the manufacturer's
application instructions specify otherwise. Each sample shall be allowed to set for 24
hours at room temperature.

Each sample of marking material shall exhibit:

1. Good adhesion and no curling at edges;

2. No illegible or defaced printing when rubbed with thumb or finger pressure;

and

3. Good adhesion when a dull metal blade (as the back of a pocketknife blade) is
held at 90 degrees (1.57 rad) to the applied marking and scraped across the
edges of the marking.

b. Nonadhesive type marking materials shall exhibit no illegible or defaced printing

when rubbed with thumb or finger pressure. Two samples of marking material shall
be tested.

c. Samples of both adhesive and nonadhesive type marking materials shall then be
placed in an oven for a period of 2 weeks with the oven temperature maintained at:

1. 350°F (176.5°C) for Class IIA-1, IIA-2, IIA-3, IIA-4 and IIIA-1 marking materials;
or

2. 250°F (121°C) for Class IIIA-2 and IIIB marking materials.

Following the oven test, adhesion and legibility of the samples shall be checked again as
specified in "-a" or "-b" above.

106
 Samples shall then be immersed in water for a period of 24 hours, after which adhesion and
legibility shall be rechecked as specified in "-a" or "-b" above.

Good adhesion and legibility qualities shall be obtained under all of the above test
conditions.

Final acceptance of marking materials shall be based on the suitability of the marking
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material to the appliance.

2.29 Safety Circuit Analysis

On a domestic cooking gas appliance, the manufacturer shall supply "Failure Modes and
Effects Analysis" (FMEA) for each individual gas control with electrical leads which are
intended to be disconnected in order to replace or service the control. A typical analysis is
shown in Figure 19, Samples Failure Modes and Effects Analysis for Component Miswiring.
This FMEA shall be evaluated to determine that:

1. The failure to connect an individual lead or terminal in the gas control circuit shall
not result in an unsafe operation; and

2. The interchange of lead or terminal connections on an individual control in the gas

control circuit, that are physically interchangeable* without alteration, shall not result
in an unsafe operation.

Control wiring bases which are not intended to be disconnected to replace the
control need not comply.

Method of Test

Sufficient tests shall be conducted on each individual control, one at a time, to verify the
completeness and accuracy of the control miswiring FMEA provided by the manufacturer.

* For example, 1/4 inch quick connects, 3/16 inch quick-connects and screw terminals are not to be considered
interchangeable with each other.

107
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109
Tables Referenced in
Parts I, II And Exhibits
 Table I
Door Loading
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Distance of door from floor when Static test load,

appliance normally installed pounds (kg)
Within 36 inches (914 mm) 75 (34.0)
More than 36 inches (914 mm) 50 (22.7)

Table II
Minimum Acceptable Wall Thickness
For Aluminum Semi-Rigid Tubing

Minimum Acceptable Wall

Outside Diameter, Thickness,
Inch (mm) Inch (mm)
1
/8 (3.2) 0.020 (0.51)
3
/16 (4.8) 0.025 (0.64)
1
/4 (6.4) 0.029 (0.74)
5
/16 (7.9) 0.029 (0.74)
3
/8 (9.5) 0.032 (0.81)
7
/16 (11.1) 0.032 (0.81)
1
/2 (12.7) 0.038 (0.97)
9
/16 (14.3) 0.038 (0.97)
5
/8 (15.9) 0.038 (0.97)
3
/4 (19.1) 0.045 (1.14)
7
/8 (22.2) 0.045 (1.14)

110
 Table III
Maximum Tubing And Fitting
Temperatures
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Maximum Allowable
Material Temperature, °F (°C)
Alluminum 700 (371)
Tinned Copper 350 (177)
Steel (AISI Type C1010) 800 (427)
AISI Type 300 Stainless Steel 700 (371)
AISI Type 410 Stainless Steel 1000 (538)
AISI Type 430 Stainless Steel 1240 (671)
AISI Type 446 Stainless Steel 1600 (871)

Table IV
Oven Rack Loading

Load,
Width of Rack, Inches (mm) Pounds (kg)
Up to 14 (Up ot 356) 15 (6.8)
14 to 18 (356 to 457) 20 (9.1)
18 and over (457 and over) 25 (11.3)

111
 TABLE V NOTES APPLICABLE TO TABLE V
MAXIMUM ALLOWABLE RISE ABOVE ROOM (*1) -For microwave cooking appliance components not covered in this
TEMPERATURE FOR VARIOUS COMPONENT PARTS (*1) table, see Table 36.1 of the Safety Standard for Microwave Cooking
Appliances, ANSI/UL 923.
(*2) -The values shown are based on a room temperature of 77°F (25°C).
Maximum Allowable
Rise Above Room (*3) -Parts other than those listed may be used providing the application
Temperature, (*2) and temperature limitation are in accordance with the National
Part (*3) °F (°C) Electrical Code, ANSI/NFPA 70.

INSULATED WIRE, TYPE (*4) -This wire is satisfactory if temperatures are such as to require the use
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RF, FF, RW, RU 63 (35) of this type of wire and other approved wire is not readily available.
RH, RFH, FFH 90 (50)
TF, TFF, T W 63 (35) (*5) -Flexible cords, other than those listed, may be used providing the
CF, TA 117 (65) application is in accordance with the National Electrical Code,
AF (*4), SFF 225 (125) ANSI/NFPA 70, and the temperature limitation is in accordance with
SF 315 (175) the Safety Standard for Flexible Cord and Fixture Wire, ANSI/UL 62.
GTF (CSA) 180 (100)
(*6) -These flexible cords are suitable for a 90°F (50°C) temperature rise
APPLIANCE WIRING MATERIAL when specially approved and marked.
Thermoplastic 80 C Rating 99 (55)
Thermoplastic 90 C Rating 117 (65) (*7) -Use if temperature requirements will not allow one of the above
Thermoplastic 105 C Rating 144 (80) types of flexible cords. Do not use to gain higher current capacity.
Thermoplastic 125 C Rating 180 (100)
FLEXIBLE CORD FOR USE AS SUPPLY (*8) -Temperature rise of 225°F (125°C) applies only to impregnated
CORDS OR INTERNAL WIRING (*5) asbestos insulation if cord is employed within an appliance; cotton
SJ, SJO, SJT 63 (35) and rayon braids are limited to a 117°F (65°C) temperature rise.
S, SO, ST 63 (35)
SRD, SRDT 63 (35) (*9) -The classes of material used for electrical insulation referred to
SP-2, SPT-2, SP-3, SPT-3 (*6) 63 (35) include materials as follows:
HPD 63 (35)
HS, HSJ, HPN (*7) 117 (65) Class A -A Class A insulation system is one which by experience or
CFPD 117 (65) accepted test can be shown to have suitable thermal
AVPO, AVPD 153 (85) endurance when operating at the limiting Class A
AFPD, AFSJ (*8) 225 (125) temperature specified in the temperature rise standard
for the device under consideration. Typical materials
ELECTRICAL INSULATING MATERIAL (*9) used in Class A systems include cotton, paper, cellulose
Class A 144 (80)
Class B 180 (100) acetate films, enamel-coated wire and similar organic
Class C Unspecified materials impregnated with suitable substances.
Class H As Determined by Test
Fiber 117 (65) Class B -A Class B insulation system is one which by experience or
Phenolic Composition 225 (125) accepted test can be shown to have suitable thermal
Windings of Relays, Solenoids, and endurance when operating at the limiting Class B
Other Coils (*10) (*11) temperature specified in the temperature rise standard
Class A Insulation for the device under consideration. Typical materials
Thermocouple Method 117 (65) used in a Class B system include mica, glass fiber,
Resistance Method 153 (85) asbestos and other materials, not necessarily inorganic,
Class B Insulation with compatible bonding substances having suitable
Thermocouple Method 153 (85) thermal stability.
Resistance Method 171 (95)
Coil Windings of d.c., Universal, and Class C -Inorganic materials such as pure mica, quartz, porcelain,
Integral Horsepower a.c. Motors (*10) (*11) etc.
Thermocouple Method
Class A Insulation
open motors 117 (65) Class H -A Class H insulation system is one which by experience or
totally enclosed motors 126 (70) accepted test can be shown to have suitable thermal
Class B Insulation endurance when operating at the limiting Class H
open motors 153 (85) temperature specified in the temperature rise standard
totally enclosed motors 162 (90) for the device under consideration. Typical materials
Resistance Method used in Class H systems include mica, glass fiber,
Class A Insulation asbestos, silicone elastomer, and other materials, not
open motors 135 (75) necessarily inorganic, with compatible bonding
totally enclosed motors 144 (80) substances, such as silicone resins, having suitable
Class B Insulation thermal stability.
open motors 171 (95)
totally enclosed motors 180 (100) (*10)- At a point on the surface of an insulated coil where the
Coil Windings of Fractional Horsepower temperature is affected by an external source of heat, the
a.c. Motors (*10) (*11) temperature rise measured by means of a thermocouple may be
Thermocouple or Resistance Method
Class A Insulation 9°F (5°C) (for fractional-horsepower a.c. motors) and 27°F (15°C)
open motors 135 (75) (for d.c., Universal, and integral-horsepower a.c. motors) more
totally enclosed motors 144 (80) than the indicated maximum, provided that the temperature rise
Class B Insulation of the coil, as measured by the resistance method, is not more
open motors 171 (95) than that specified in the table.
totally enclosed motors 180 (100)
(*11)- For a thermocouple-measured temperature on the coil of a
CLASS 2 TRANSFORMER ENCLOSURE 108 (60) fractional-horsepower a.c. motor (other than a Universal motor)
the thermocouple is to be applied to the conducting material, or
POWER AND IGNITION TRANSFORMER it is to be separated from that material by not more than the
ENCLOSURE 117 (65) integrally applied insulation of the conductor itself. For a
thermocouple-measured temperature of a coil of any other motor,
CAPACITORS - Electrolytic Types (*12) 72 (40) the thermocouple is to be mounted as described above, or it may
CAPACITORS - Other Types (*13) 117 (65) be separated from the conductor by not more than the integrally
SEALING COMPOUND Maximum Temperature applied insulation of the conductor itself and the conventional coil
27 (15) less than wrap normally encountered. Ordinarily, temperatures are to be
melting point measured by means of thermocouples, except that motor-coil
temperatures may be determined by the resistance method if the
DIAPHRAGMS 73 (40.5) coil is inaccessible for mounting thermocouples.
FILTERS 90 (50) (*12)- For an electrolytic capacitor which is physically integral with or
attached to a motor, the temperature rise on insulating material
integral with the capacitor enclosure may not be more than 117°F
(65°C).

(*13)- These limitations do not apply to capacitors which are recognized

as being suitable for service at higher temperatures.

112
 Table VI

Free Space
Conductor, Per Conductor,
AWG (mm²) in.3 (cm3)
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18, 16 (0.82, 1.3) 1.5 (24.6)

14 (2.1) 2.0 (32.8)
12 (3.3) 2.25 (36.9)
10 (5.3) 2.5 (41.0)
8 (8.4) 3.0 (49.2)

Table VII
Maximum Allowable Motor
Winding Temperatures, °F (°C)

Class A Class B
Motor Condition Insulation Insulation
1. Locked rotor, during first hour 392 437
of operation. (200) (225)

2. Maximum temperature, locked 347 392

rotor, after first hour of (175) (200)
operation.

3. Average temperature, locked 302 347

rotor, after first hour of (150) (175)
operation.

4. Motor operating at any load. 284 329

(140) (165)

113
 Table VIII
Characteristics Of Test Gases
Heating Value Sp Gr
3 3
(Btu/ft ) (MJ/m ) (Air = 1.0)
Gas A (Natural) 1075 (40.1) 0.65
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Gas B (Manufactured) 535 (19.9) 0.38

Gas C (Mixed) 800 (29.8) 0.50
Gas D (n-Butane) 3200 (119.2) 2.00
Gas E (Propane HD-5) 2500 (93.1) 1.55
Gas F (Propane-Air) 700 (26.1) 1.16
Gas G (Butane-Air) 1400 (52.2) 1.42
Gas H (Propane-Air) 1400 (52.2) 1.30

Table IX
Inlet Test Pressures
Inlet Test Pressure - Inches Water Column (kPa)
Test Gas Reduced Normal Increased
A 3.5 (0.87) 7.0 (1.74) 10.5 (2.61)
B 3.0 (0.75) 6.0 (1.49) 9.0 (2.24)
C 3.0 (0.75) 6.0 (1.49) 9.0 (2.24)
D 8.0 (1.99) 11.0 (2.74) 13.0 (3.23)
E 8.0 (1.99) 11.0 (2.74) 13.0 (3.23)
F 3.0 (0.75) 6.0 (1.49) 9.0 (2.24)
G 3.5 (0.87) 7.0 (1.74) 10.5 (2.61)
H 3.0 (0.75) 6.0 (1.49) 9.0 (2.24)

114
 Table X
Gas Pressure And Input Conditions For
Use In The Various Performance Tests

Test Inlet Test Manifold

Condition Pressure *1 Pressure *2 Input Rate *3 Test Gases *4
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1 Normal Normal 100% All

2 Reduced Resultant Resultant All
3a Increased as (Approx. Increase 112% *5 A,B,C,F,G,H
necessary 25%)
Resultant
3b Increased as (Approx. Increase 109% *5 E
necessary 18%)

3c*6 Normal Resultant Resultant D

4 Normal 100% *7 A
5 Normal Normal 100% *7 B
4.0” w.c. (995 Pa)
3.0” w.c. (747 Pa)

*1 See Table IX.

*2 See 2.3.2.
*3 See 1.10.
*4 See Table VIII.
*5. See 2.3.3.
*6. See 2.2-e.
*7. Reorifice main burners to obtain full rate at the indicated manifold pressure.

Table XI

Rated Burner Input, Btu/h (W)

Pan Dimensions,
9000 (2 638) 9001-14,999 15,000 (4 396)
Inches (mm)
or less (2 638-4 395) or more

Outside diameter 7 (178) 9 (229) 12 (305)

- top

Projected outside 61/2 (165) 81/2 (216) 113/4 (298)

diameter - bottom

Height 31/2 (88.9) 4 (102) 61/2 Min. (165)

115
 Table XII
Maximum Surface Temperature, °F (°C)*

Height Above Floor, Feet (m)

Over 3 (0.9) to 5
3 (0.9) or less (1.52) or less
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Bare or painted metal 152 (66.5) 182 (83.5)

Porcelain Enamel 160 (71) 190 (88)
Glass 172 (78) 202 (94.5)
Plastic** 182 (83.5) 212 (100)

* Temperatures are based on a 77°F (25°C) room temperature.

When the room temperature is other than 77°F (25°C), the
temperatures are to be increased or decreased 1 degree for
each degree of room temperature greater or less then 77°F
(25°C).

** Includes plastic with a metal plating not more than 0.005 inch
(0.13 mm) thick and metal with a plastic or vinyl covering not
less than 0.005 inch (0.13 mm) thick.

Table XIII
Maximum Handle And Knob
Temperatures, °F (°C)*
(As measured by thermocouples)

Column A Column B
Bare or painted metal 131 (55) 152 (66.5)
Porcelain Enamel 139 (59) 160 (71)
Glass 149 (65) 172 (78)
Wood or Plastic** 167 (75) 182 (83.5)

* Maximum allowable temperatures are based on a 77°F (25°C)

room temperature. When the room temperature is other than
77°F (25°C), the allowable temperatures for handles and knobs
shall be increased or decreased 1 degree for each degree of
room temperature greater or less than 77°F (25°C).

** Includes plastic with a metal plating not more than 0.005 inch
(0.13 mm) thick and metal with a plastic or vinyl covering not
less than 0.005 inch (0.13 mm) thick.

116
 Table XIV
Test Conditions For Wall, Floor And Enclosure Temperature Tests

Appliance Section Burner Compartment See

or Compartment Time Input Temperature Notes
Top 1 hour 80% —— a,h,i
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Full On Not Over

Griddle ½ hour b
Then 600°F (315.5°C)
Adjust
Thermostatically
Controlled Ovens Floor-Supported 1 hour

Including Built-In 2 hours —— 475°F (246°C) c,d,e

Combination Elevated 2 hours

Oven - Low
Broilers
Nonthermostatically —— 475°F (246°C)
2 hours e,f
Controlled Compartment
Separate Controlled Broiler 1 hours —— 600°F (315.5°C) d,e
Open Top Broiler 1 hours 100% —— g

NOTES APPLICABLE TO TABLE XIV

a. Water filled utensils, 7 ½ inches (191 mm) in diameter
(bottom), shall be place over all top burners The appliance shall then be operated under this condition for
the remainder of the specified operating period, at which time
b. The gas supply to the griddle shall be ignited 30 minutes before the enclosure temperatures shall be recorded. If the blockage of
the end of the test period and the burner(s) operated at full the vent in the preceding determination was less than complete,
input rating on nonthermostatically-controlled griddles until the the outlet of the vent shall be completely blocked and an
temperature of the griddle surface reaches 600°F (315.5°C), at additional test conducted with the appliance operated under
which point it shall be maintained constant for the remainder of this condition for the specified operating period, after which the
the test period. Griddles equipped with thermostats shall be enclosure temperatures shall again be recorded.
operated at 600°F (315.5°C). If 600°F (315.5°C) if not
attainable, the thermostat should be set at its maximum setting. f. The gas supply to the oven burner shall be regulated by means
Surface temperatures shall be determined as specified in 2.20-e. of the burner valve to maintain the oven temperature specified.

c. The thermostat shall be set at the full open position of the dial. g. An open top broiler section or unit shall be tested with a sheet-
After the temperature at the center of the oven has reached metal plate having the same aspect ratio and an area equal to
475°F (246°C), as indicated by the instrumentation specified in 75 percent of the grid area, centrally positioned on the grid so
2.12, Over Heating Capacity, the thermostat shall be set to the uncovered area is a space of equal width around the
maintain this temperature and the test started. For perimeter of the panel.
combination oven – low broilers utilizing the same burner, the
broiler pan(s) shall be removed. h. A wok burner or wok burners shall be tested with the maximum
size wok pan(s) possible to be installed or the manufacturer’s
d. When a locking device prevents operation of a separate oven specified maximum size wok pan(s). The wok pan(s) shall be
and broiler burners at the same time, two separate tests shall be filled to 80 percent capacity with water at approximately room
conducted, one with the oven burner and all other burners temperature.
capable of being operated at the same time in use, and one
with the broiler and all other burners capable of being operated i. When the design of the top section prevents the placement of
at the same time in use. the 7 ½ inch (191mm) diameter (bottom) water filled utensil
uniformly, tests are to be conducted in accordance with the
e. During specified operating periods on an appliance provided manufacturer’s instructions. If there are no manufacturer’s
with a flue collar, the outlet of the 4 foot (1.22 m) high gas vent instructions, the tests shall be conducted at the discretion of the
shall be progressively blocked and the flue gas temperature testing agency.
continuously observed until a condition of equilibrium is
attained, at which the flue gas temperature is at its maximum.
Thermocouples, as described in 2.22, shall be used in
determining the flue gas temperature.

117
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119
Figures Referenced in
Parts I, II And Exhibits
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120
FigureN2. Typical Floor-Supported Cooking Units
Supported Unit Bodies, as Set-Up for Testing End Frames
FigureN1. Example of Apparatus for Determining Strength of Floor-
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11

121
B = 0.240 ± 0.002 inch (6.10 ± 0.05 mm)
A = 0.348 ± 0.002 inch (8.84 ± 0.05 mm)
CHAMFER 0.031 ± 0.010 inch (0.79 ± 0.25 mm)

Valve Stems of /32 Inch (8.7 mm) Diameter

FigureN3. Recommended Dimensions for D-Shaped Handle Cavity for
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Dimensions “A,” “B,” “D” and “E” specified by manufacturer.

(“E” not less then nominal width of appliance)

NOTE: Manufacturer's specified cutout location and

dimensions shall be used for installation of
the appliance.

FigureN4. Test Structure for Built-In Top Surface Cooking Units and
Open Top Broiler Units

122
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NOTE:

Temperatures
Broiler Units

ABOVE ROOM FLOOR LEVEL.

123
THERMOMETERS ARE LOCATED 5 FEET (1.52 m)
Figure 5. Test Enclosure for Testing Built-In Oven and Enclosed

Figure 6. Location of Thermometers for Determination of Ambient

Room Temperature During Test for Wall, Floor and Enclosure
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124
Figure 7. Range Top Burner Test Utensil
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125
Squares of /16 inch (1.6 mm) Aluminum

Figure 9. Griddle Plate Used in Combustion Test

Figure 8. Shielded Thermocouple Between Two 1 Inch (25.4 mm)
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126
Cooking Operations

Cooking Operations and Oven Usage

Reaching for Controls or Performing

Both Reaching for Controls or Performing

FigureN11. Arrangement of Test Apparatus Simulating
FigureN10. Arrangement of Test Apparatus Simulating
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Lines AB, BC, CD, DE and EF define the limits of a zone surrounding a control or
knob. Any surface within the above-defined zone is considered subject to contact.

WN=N1/2 inch (12.7imm), measured from extremity of knob, not including a skirt
(if any).

If H, knob height plus shaft extension, is less than 1iinch (25.4imm), or skirt (not
shown) less than 1/4iinch (6.4imm) is provided at the base of the knob, surface CD
is likely to be contacted. The portion of surface CD covered by the base of the knob
is not considered to be subject to contact.

FigureN12. Surfaces Surrounding a Knob or

Control and Subject to Contact

127
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128
Figure 13.MTemperature-Measuring and Accessibility Probe
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129
(“D” not less than nominal width of appliance)

Having Elevated Cooking Sections

Dimensions “A,” “B” and “D” specified by manufacturer.

Figure 14. Test Structure for Floor-Supported Units Not

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130
Elevated Cooking Sections
Dimensions “A” and “B” to be as specified by the manufacturer.

Figure 15. Test Structure for Floor-Supported Units Having

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Tests

131
Figure 16. Method of Sealing Annuli Around Vent

Figure 17. Method of Mounting Thermocouple

During Wall and Enclosure Temperature
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Figure 18. Typical Device for Measuring Oven Flue Discharge

Temperatures

MODEL NO. REFERENCES: Mode

Mode Description:

SUBMITTED BY: DATE:

ELECTRICAL WIRING EFFECT AND FAILURE CONTROL

COMPONENT MODE CONSEQUENCES ACTIONS

Limit, L1 Lead H1 Main valve No main burner gas.

disconnected circuit open Safe condition

Limit, L1 Lead H1, H2 None Normal operation.

interchanged

Ignition Lead disconnected Pilot ignitor No pilot ignition. No

control from Terminal 7 disabled main burner gas. Pilot
gas locks out after 15
seconds.

Figure 19. Samples Failure Modes and Effects Analysis for

Component Miswiring*

* For reference only, background information on FMEA can be found in "Procedures for Performing a Failure Mode,
Effects and Critical Analysis, MIL-STD-1629A4, dated November 24, 1980.

132
 Exhibit A
List Of Referenced Standards
(Source for reference standards given in this Exhibit are denoted by superscript numbers.)
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AMERICAN GAS ASSOCIATION

400 N. Capital Street NW, Washington DC 20001

ANSI Z223.1-2002/NFPA 54-2002, National Fuel Gas Code

AMERICAN NATIONAL STANDARDS INSTITUTE, INC.

11 West 42nd Street, New York, New York 10036

ANSI A119.5-1998, Recreational Park Trailers

ANSI Y14.15-1975 (R1988), Electrical and Electronics Diagrams (No longer avaiable)

ANSI Z97.1-1984 (R1994), Glazing Materials Used in Buildings, Safety Performance

Specifications and Methods of Test

ASME
345 East 47th Street, New York, New York 10017

ANSI/ASME B18.6.3-1998, Sloted and Recessed Head Machine Screws and Machine
Screw Nuts

ANSI/ASME B1.20.1-1993 (R2001), Pipe Threads, General Purpose (Inch)

ANSI/ASME B36.10M-2001, Welded and Seamless Wrought Steel Pipe

CANADIAN STANDARDS ASSOCIATION

5060 Spectrum Way, Suite 100, Mississauga, Ontario, Canada L4W 5N6

CAN1-6.6-M78 (R2001), Gas Appliance Thermostats

CSA C22.2 No. 24-1993 (R2003), Temperature-Indicating and -Regulating Equipment

CAN/CSA C22.2 No. 150-M89 (R1995), Microwave Ovens

CSA AMERICA, INC.

8501 East Pleasant Valley Road, Cleveland, Ohio 44131

ANSI Z21.15-1997 (R2003) • CGA 9.1-M97, ANSI Z21.15a-2001 (R2003) • CGA 9.1a-2001
Manually Operated Gas Valves for Appliances, Appliance Connector Valves and Hose End
Valves

133
 ANSI Z21.18-2000 • CGA-6.3-2000, ANSI Z21.18a-2001 • CGA-6.3a-2001, Gas Appliance
Pressure Regulators

ANSI Z21.21-2000 • CGA 6.5-2000, ANSI Z21.21a-2001 • CGA 6.5a-2001, Automatic

Valves for Gas Appliances

ANSI Z21.35-1995 (R2002) • CGA 6.8-M95, Z21.35a-1997 (R2002), • CGA 6.8a-M97 and
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Z21.35b-2000, (R2002) • CGA 6.8b-2000, Pilot Gas Filters

ANSI Z21.41-2003 • CSA 6.9-2003, Quick-Disconnect Devices for Use with Gas Fuel

ANSI Z21.58-1995 (R2002) • CGA 1.6-M95, ANSI Z21.58a-1998 (R2002) • CGA 1.6a-M98
and ANSI Z21.58b-2002 • CGA 1.6b-2002, Outdoor Cooking Gas Appliances

ANSI Z21.69-2002 • CSA 6.16-2002, ANSI Z21.69a-2003 • CSA 6.16a-2003, Connectors for
Moveable Gas Appliances

ANSI Z21.78-2000 • CSA 6.20-2000, ANSI Z21.78a-2001 • CSA 6.20a-2001, ANSI Z21.78b-
2004 • CSA 6.20b-2004, Combination Gas Controls for Gas Appliances

ANSI Z21.86-2004 • CSA 2.32-2004, Vented Gas-Fired Space Heating Appliances

ANSI Z21.20-2000, ANSI Z21.20a-2000 and ANSI Z21.20b-2001, Automatic Gas Ignition
Systems and Components

ANSI Z21.23-2000, 21.23a-2003, Gas Appliance Thermostats

ANSI Z21.57-2001, Z21.57a-2003, Recreational Vehicle Cooking Gas Appliances

DEPARTMENT OF HOUSING AND URBAN DEVELOPMENT

Washington, D.C. 20410

Title 24 CFR, Part 3280, Manufactured Home Construction and Safety Standard

DEPARTMENT OF THE NAVY

700 Robbins Avenue, Philadelphia, Pennsylvania 1911-5094

MIL-STD-1629A4-1980, Procedures for Performing a Failure Mode, Effects and Critical

Analysis

GTI
1700 S. Mt. Prospect Rd., Des Plaines, Illinois, 60018-1804

GRI-96/0270-1996, Topical Report: Critique of ANSI Z21.1 Standard for CO Emissions from
Gas-Fired Ovens and Ranges

134
 INSTITUTE OF ELECTRICAL AND ELECTRONIC ENGINEERS
445 Hose Lane, Piscataway, New Jersey, 08855-1331

ANSI/IEEE 315-1975 (R1993), and Supplement, ANSI/IEEE 315A-1986, Graphic Symbols for
Electrical and Electronics Diagrams (Including Reference Designation Class Designation
Letters)
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NATIONAL CONFERENCE OF STATES ON BUILDING CODES AND STANDARDS

505 Huntmar Park Drive, Suite 210, Herndon, Virginia, 20170

ANSI/NCSBCS A225.1-1999, Manufactured Home Installations

NATIONAL ELECTRICAL MANUFACTURERS ASSOCIATION

1300 N. 17th Street, Suite 1847, Rosslyn, Virginia, 22209

ANSI/NEMA WD6-2002, Wiring Devices - Dimensional Requirements

NATIONAL FIRE PROTECTION ASSOCIATION

1 Batterymarch Park, P.O. Box 9101, Quincy, Massachusetts, 02269

NFPA 54-2002/ANSI Z223.1-2002, National Fuel Gas Code

ANSI/NFPA 70-2002, National Electrical Code

ANSI/NFPA 501A-1999/A225.1-1999, Manufactured Home Installations

UNDERWRITERS LABORATORIES INC.

Publication Stock, 333 Pfingsten Rd., Northbrook, Illinois 60062

UL 62-1999, Flexible Cord and Fixture Wire

UL 507-1999, Electric Fans

UL 858-1993, Household Electric Ranges

UL 873-1994, Temperature-Indicating and -Regulating Equipment

UL 923-2002, Microwave Cooking Appliances

UL 101-2002, Leakage Current for Appliances

135
 Exhibit B
(Optional) Provisions For Listed Gas Appliance
Conversion Kits
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The following provisions are for use by manufacturers who wish to make available field
conversion kits when provision is made for the simple conversion of an appliance from one
approved gas to the other.

Listing of conversion kits is permitted provided they meet the following criteria:

B.1. Types Of Conversion Kits To Be Listed

Gas appliance conversion kits listed under these provisions may include, but are not limited
to, the following:

1. Main burner orifices and pilot burner orifices;

2. New gas controls or kits for pressure regulators;

3. Primary air shutters, spoiler screws;

4. Ignition control(s);

5. Main burner(s); and

6. Rating plates, labels, instructions;

Conversion kits shall be listed only for appliances having listing for use with both natural and
liquefied petroleum gases.

Conversions are not permitted which require:

a. Modifications to baffles; or

b. Use of any component that has not been tested and listed as part of the appliance.

B.2. Control Modifications

Conversions which require modifications to a control at the time of conversion are
permitted with a listed conversion kit only if, at the time the conversion kit is submitted to
the testing agency for purposes of listing, a letter from the control manufacturer agreeing
with the specified control modifications accompanies the submittal.

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 B.3. Instructions
Each conversion kit shall be accompanied by clear, concise printed instructions and
diagrams, stated in terms clearly understandable, adequate for the proper field assembly,
installation, service and safe use of the conversion kit.

a. Instructions that the conversion kit shall be installed by a qualified service agency.
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b. The following boxed warning in boldfaced type:

“WARNING”

“This conversion kit shall be installed by a

qualified service agency in accordance with the
manufacturer's instructions and all applicable
codes and requirements of the authority having
jurisdiction. If the information in these
instructions is not followed exactly, a fire,
explosion or production of carbon monoxide
may result causing property damage, personal
injury or loss of life. The qualified service agency
is responsible for the proper installation of this
kit. The installation is not proper and complete
until the operation of the converted appliance is
checked as specified in the manufacturer's
instructions supplied with the kit.”

The warning shall be in letters having a minimum uppercase letter height of 0.120 in
(3.05 mm) with a minimum vertical spacing between lines of 0.046 in (1.17 mm).*
Lowercase letters shall be compatible with uppercase letter size specification.

c. Appliance model number or series of models acceptable for use with the kit.

d. Complete parts list identifying all components provided in the kit.

e. Identification of the gas to which the appliance is to be converted.

f. Step by step instructions for converting the appliance. If necessary, these instructions
shall provide illustrations of the pilot assembly, the manifold or the manifold and
main burner assembly. Instructions shall state: "Caution; Before proceeding with the
conversion, shut off the gas supply to the appliance prior to disconnecting the
electrical power."

g. Illustrations indicating the proper relationship of the igniter to the main burner with
instructions to verify this relationship prior to completing the conversion.

h. Procedures for proper leak testing of the converted appliance prior to placing it into
operation.

* This letter height and line spacing corresponds to 12 point type.

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 i. Manifold pressure of the converted appliance with instructions for checking and
properly adjusting this gas pressure.

j. Minimum (at least 1 inch water column above the manufacturer's specified manifold
pressure) and maximum gas supply pressure with the instructions for checking the
gas pressure.
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k. The required input ratings for each main burner of the converted appliance.

l. Details on adjustment for proper pilot and main burner flame appearance, including
written instructions and pictorial illustrations.

m. Instructions for placing all markings provided in the kit in the appropriate location on
the converted appliance.

n. Instructions for checking the normal operating sequence of the ignition system.

o. The instructions are to address derating at altitudes above 2000 ft (610 m).

B.4. Marking
Each conversion kit shall be provided with the following markings:

a. All components provided with the kit must be marked or color coded so as to make
them visibly distinguishable from the components they are replacing. This marking
or color coding shall be identified in the instructions provided with the kit.

b. All orifices provided with the kit must be permanently marked to indicate the orifice
size. The orifice size shall be specified in the instructions accompanying the kit.

c. A conversion plate on Class IIIA marking material, with explicit instructions to affix
the conversion plate as close as possible to the existing rating plate. This plate shall
include the following information or reference the information on the existing rating
plate:

1. Appliance model number or series of models;

2. The gas to which the appliance has been converted;

3. Manifold pressure;

4. Input ratings of each main burner; and

5. Identification of the conversion kit by part, model or equivalent number.

d. The following Class IIIA marking, with explicit instructions to affix the label as close as
possible to the conversion plate on the appliance:

"This appliance was converted on day-month-year to gas with

Kit No. by (name and address of organization making this conversion),
which accepts the responsibility that this conversion has been properly made."

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 e. If the entire control is not replaced when the appliance is converted, a separate Class
IIIA marking shall be affixed on or near the gas control(s) stating:

"This control has been converted for use with gas."

f. The following information marked on the exterior of the kit:

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1. Identification of the conversion kit by part, model or equivalent number;

2. Appliance model number or series of models acceptable for use with the kit;
and

3. Identification of the gas to which the appliance is to be converted.

139
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 Part III: Manufacturing And Production Tests

The following manufacturing and production tests are intended to provide the means for
certifying agencies to uniformly apply minimum quality control standards to all household
cooking appliances.
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3.1 The manufacturer shall check the components and the assemblies of each appliance in the
following manner:

a. Inspect raw materials, to the extent that they may affect the final product, and
purchased components using a sampling plan found mutually acceptable to the
manufacturer and the certifying agency.

b. Verify that the igniter is hot enough to ignite gas prior to main burner gas flow.

c. Test fire each burner and manifold and control assembly for proper burner and gas
valve operation and verify the gastightness of the manifold and control assembly.
This test shall be conducted on completely assembled appliances when practical.

d. Test each appliance to determine that electrical components function properly. This
test shall be conducted on completely assembled appliances when practical. When
not practical, subassemblies shall be tested.

e. Conduct dielectric withstand tests on each factory assembled appliance

incorporating high-voltage electrical circuits. If the appliance employs solid-state
components which can be damaged by the dielectric potential, the test may be
conducted before these components are electrically connected. The tests shall consist
of the application of the 60 hertz potential between high-voltage current-carrying
parts and the casing, frame and similar noncurrent-carrying parts of the appliance
with any switch contacts closed. The potential shall be in accordance with the
dielectric withstand test specified in 1.23.26 applied for 1 minute, or a potential of
120 percent of that value applied for 1 second.

3.2 Using a sampling plan found mutually agreeable to the manufacturer and the certifying
agency, completely assembled appliances shall be tested to determine satisfactory operation
with respect to:

a. Burner operating characteristics;

b. Ignition systems and safety shutoff devices;

c. Combustion;

d. Burn hazard potential and handle temperatures;

e. Oven heating capacity and distribution;

f. Broiler heating capacity and distribution;

g. Thermostat calibration; and

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 h. Dielectric withstand with solid-state components connected (if not tested under 3.1-
d).

Under this sampling plan, the frequency of conducting the tests specified in "-a" through "-
h" above need not be the same.

The manufacturer's test method(s) shall be capable of relating back to the test(s) specified in
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the standard.

The results of these tests shall be recorded and maintained by the manufacturer for review
by the certifying agency.

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 Part IV: Definitions

AIR SHUTTER. An adjustable device for varying the size of the primary air inlet(s).

APPLIANCE.
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1. Convertible. A household cooking gas appliance designed by the manufacturer to

be changed in service from use with either natural, manufactured or mixed gas to
use with liquefied petroleum gases, and vice versa, which may incorporate a
convertible type gas appliance pressure regulator, alternate orifice(s) or double
coaxial orifice(s) or other parts supplied by the manufacturer for conversion of the
appliance.

2. Dedicated. A household cooking gas appliance supplied from the factory for use
with one gas only.

3. Universal. A household cooking gas appliance designed by the manufacturer to be

changed in service from use with either natural, manufactured or mixed gas to use
with liquefied petroleum gases, and vice versa, by incorporating a convertible type
gas appliance pressure regulator and double coaxial orifice(s) for the main burners.

AUTOMATIC GAS IGNITION SYSTEM. A system designed to ignite and reignite an appliance burner(s).
Such systems shall:

1. Automatically ignite gas at the main burner, or gas at the pilot burner so the pilot
can ignite the main burner;

2. Prove the presence of either the ignition source, the main burner flame, or both; and

3. Automatically act to shut off the gas supply to the main burner or to the pilot burner
and the main burner, when the supervised flame or ignition source is not proved.

AUTOMATIC GAS IGNITION SYSTEM TIMINGS

1. Flame Failure Reignition Time. The period of time between loss of the supervised
ignition source or the supervised main burner flame and attainment of the capability
of the ignition means to ignite gas. During this time period the main burner gas
supply is not shut off.

2. Flame Failure Response Time. The period of time between loss of the supervised
ignition source or the supervised main burner flame and the action to shut off the
gas supply.

3. Igniter Proving Time. The period of time between energizing the igniter and
achieving the proved igniter characteristic which allows gas to flow.

4. Lockout Time. The period of time between energizing the system and lockout if
proof of the supervised ignition source or the supervised main burner flame is not
established.

Pilot Flame Establishing Period. The period of time between initiation of pilot gas
flow and proof of the supervised pilot flame.

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 6. Recycle Time. The period of time between shutoff of the gas supply following loss
of the supervised ignition source or the supervised main burner flame and
reactivation of the ignition source.

7. Purge Time. The period of time intended to allow for the dissipation of any
unburned gas or residual products of combustion.
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Pre-purge Time. The purge time which occurs at the beginning of an appliance
operating cycle prior to initiating ignition.

a. Inter-purge Time. The purge time that takes place between the end of a trial
for ignition period and reactivation of the ignition means on a multitry
system.

b. Post-purge time. The purge time which occurs at the end of an appliance
burner operating cycle.

8. Trial for Ignition Period. The period of time between energizing and de-energizing
the gas valve, if proof of the supervised flame is not established.

9. Valve Sequence Period. The sum of all trial for ignition periods, prior to lockout, if
proof of the supervised ignition source, or the supervised main burner flame, is not
established.

10. Multitry System. An ignition system that allows for more than one trial for ignition
period during the ignition sequence.

11. Igniter Failure Response Time: The period of time between the loss of the
supervised proved igniter and the action to shut off the gas supply.

12. Ignition Activation Period. The period of time between energizing the main gas
valve and deactivation of the ignition means during a trial for ignition period.

BAFFLE. An object placed in an appliance to change the direction of or retard the flow of air, gas-air
mixtures or flue gases.

BASE. The lowest supporting frame or structure of the appliance, exclusive of legs.

BTU. Abbreviation for British Thermal Unit. The quantity of heat required to raise the temperature of 1
pound of water 1°F.

BURNER. A device for the final conveyance of the gas, or a mixture of gas and air, to the combustion
zone.

1. Infrared Burner. A burner which utilizes heat energy to raise to an elevated

temperature the radiating surface of the burner which in turn emits energy in the
form of infrared radiation. The radiating surface is commonly either a porous
refractory material or a high temperature-resistant wire screen.

2. Injection Burner. A burner employing the energy of a jet of gas to inject air for
combustion into the burner and mix it with the gas.

Atmospheric Injection Burner. A burner in which the air at atmospheric

pressure is injected into the burner by a jet of gas.

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 3. Power Burner. A burner in which either gas or air or both are supplied at pressures
exceeding for gas, the line pressure, and for air, atmospheric pressure; this added
pressure being applied at the burner.

Premixing Burner. A power burner in which all or nearly all of the air for
combustion is mixed with the gas as primary air.
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4. Pressure Burner. A burner which is supplied with a gas-air mixture under pressure
(usually from 0.5 to 14 inches water column and occasionally higher).

5. Yellow-Flame Burner. A burner in which secondary air only is depended on for the
combustion of the gas.

6. Wok Burner. A dedicated burner, or a grate or wok holder which is designed to be

used with round bottom wok.

BURNER HEAD. That portion of a burner beyond the outlet end of the mixer tube which contains the
ports.

BYPASS FOR TOP BURNER THERMOSTAT. A top burner thermostat is considered bypassed when the
thermostatic valve is closed and gas taken from ahead of the valve acts to (a) maintain a minimum safe
flow to the main burner ports, or (b) maintain a sub-burner when one purpose of the sub-burner is for
means of reigniting the main burner gas when the thermostatic valve reopens.

CIRCUIT.

1. High-Tension Ignition. An ignition circuit involving a potential of more than 600

volts supplied by a step-up transformer or by a suitable combination of devices
which will increase line voltage to over 600 volts.

2. Line-Voltage. A circuit involving a potential of not more than 600 volts and having
circuit characteristics in excess of those of a low-voltage circuit.

3. Low-Voltage. A circuit involving a potential of not more than 30 volts supplied by a

transformer suitable for an NEC Class 2 circuit or by a suitable combination of a
transformer and a fixed impedance which, as a unit, complies with all performance
provisions for a transformer for an NEC Class 2 circuit.

4. Thermoelectric. A circuit which receives its electrical energy by a conversion of heat

to electricity by means of a thermocouple or thermopile.

COMBUSTION. The rapid oxidation of fuel gases accompanied by the production of heat or heat and
light.

COMBUSTION CHAMBER. The portion of an appliance within which combustion occurs.

COMBUSTION PRODUCTS. Constituents resulting from the combustion of a fuel gas with the oxygen
of the air, including the inerts, but excluding excess air.

COMPACT COOKING GAS APPLIANCE: A gas cooking appliance:

1. Whose outer casing encloses a volume not in excess of 6 cubic feet (0.17 m3);

2. Whose weight is not in excess of 80 pounds (36.3 kg); and

143
 3. Which is designed to be recessed into or placed upon and attached to the
construction of a recreational vehicle or recreational park tailer.

For the determination of volume, back guards, vent extensions, handles, etc. may be
removed.

For the determination of weight, other easily removable parts such as conventional top
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burners, oven racks, etc., may also be removed.

CONTROLS. Devices, which may be manual, semi-automatic or automatic, designed to regulate the gas,
air, water or electrical supplies to a gas appliance.

COOKING FUNCTIONS.

1. Baking. To cook food by a combination of radiated, convected and conducted heat.

2. Broiling. To cook food by exposure to radiant heat.

3. Top Surface Cooking. To cook food by heat conducted through a container or

griddle.

4. Top Surface Grilling. To cook food by heat through a cooking grid.

COOKING GRID. The surface upon which the food to be broiled is placed.

COOKING SECTIONS/UNITS.

1. Broiler. A unit or section of a unit which cooks primarily by radiated heat and may
be combined with a rotisserie. Broilers are further classified as:

a. Enclosed Broiler. A broiler in which the source of heat is above the surface on
which cooking is done.

b. Grill (Open Top Broiler). A broiler in which the source of heat is below the
cooking grid.

2. Built-in Broiler Unit. A unit which may have an open top or be enclosed, may be a
separate broiler, or may be combined with a rotisserie.

3. Built-in Oven. A unit consisting of one or more ovens designed to be mounted in a

wall or cabinet.

4. Combination Unit. A unit which performs two or more cooking functions.

5. Convertible Griddle. A top surface cooking burner(s) designed to be equipped with

either an aeration bowl and a utensil support, or a griddle.

6. Drop-in Unit. A built-in unit consisting of an oven compartment and top surface
compartment and top surface cooking section, supported by the horizontal surface
cabinetry.

7. Griddle. (See Top or Surface Unit.)

8. Oven. A compartment in which baking or broiling may be performed.

144
 9. Room Heater Unit. A cooking appliance having a gas oven and top section, and a
separate room heater section designed for gas fuel.

10. Slide-in Unit. A floor supported unit designed to appear built-in and be installed
between two base cabinets.

11. Top broiler Units. (See Top or Surface Unit.)

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12. Top or Surface Unit. A unit for installation in or on a counter top. It may have top
burners, a griddle, a deep well cooker, top broiler unit, or any combination thereof.

13. Warming Oven. A compartment in which the temperature is limited so that the
baking function can not be performed.

CUBIC FOOT OF GAS. The amount of gas which would occupy 1 cubic foot when at a temperature of
60°F if saturated with water vapor and under a pressure equivalent to that of 30 inches mercury column.

DRAFT HOOD. A device built into an appliance, or made a part of the vent connector from an
appliance, which is designed to:

1. Provide for the ready escape of the products of combustion in the event of no draft,
backdraft or stoppage beyond the draft hood;

2. Prevent a backdraft from entering the appliance; and

3. Neutralize the effect of stack action of the chimney or gas vent upon the operation of
the appliance.

EFFECTIVE AREA, COOKING GRID. The horizontal portion of the cooking grid capable of supporting
food for cooking.

ELECTRICAL DIAGRAMS.

1. Connection. A diagram which shows the connections of an installation or its

component devices or parts. It may cover internal or external connections, or both,
and contains such detail as is needed to make or trace connections that are involved.
The Connection Diagram usually shows general physical arrangement of the
component devices or parts.

2. Schematic. A diagram which shows, by means of graphic symbols, the electrical

connections and functions of a specific circuit arrangement. The Schematic Diagram
facilitates tracing the circuit and its functions without regard to the actual physical
size, shape or location of the component device or parts.

a. Ladder Form of Schematic. A diagram drawn in the form of a vertical ladder.

The outer vertical lines represent the electrical supply conductors. The
horizontal steps represent each individual circuit with all component devices.

ELECTRICAL ENCLOSURE. A case enclosing electrical equipment and wiring which is designed expressly
to prevent:

1. A person from accidentally contacting uninsulated live parts;

2. Burning or molten materials from contacting adjacent combustible materials or
falling onto combustible materials;

145
 3. Conductive or combustible materials from dropping onto uninsulated live parts; and

4. Mechanical abuse of electrical equipment not designed or approved to withstand the

normal use without such additional enclosure.

EXCESS AIR. Air which passes through the combustion chamber and the appliance flues in excess of that
which is required for complete combustion.
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FLUE. The general term for the passages and conduits through which flue gases pass from the
combustion chamber to the outer air.

1. Appliance Flue. The flue passages within an appliance.

2. Chimney Flue. A conduit for conveying the flue gases delivered into it by a vent
connector, to the outer air.

FLUE COLLAR. A projection or recess provided to accommodate the vent pipe.

FLUE GASES. Products of combustion and excess air.

GAS CONTROL CIRCUIT. The system of components which controls the flow of gas to a pilot or main
burner(s).

GRATE, RADIANT SUPPORT. The assembly within or upon which refractory radiant material is
supported.

GRATE. (See Utensil Support.)

HEATING SURFACE. All surfaces which transmit heat from flames or flue gases to the medium to be
heated.

HEATING VALUE. The number of British Thermal Units produced by the combustion at constant
pressure of 1 cubic foot of gas when the products of combustion are cooled to the initial temperature of
the gas and air, when the water vapor formed during combustion is condensed, and when all the
necessary corrections have been applied.

HOUSEHOLD COOKING GAS APPLIANCE. A gas appliance for food preparation incorporating one or
more cooking function(s).

1. Built-In Unit. A cooking appliance designed to be recessed into, placed upon, or

attached to the construction of a building other than the floor. It may incorporate
one or more cooking function(s). (See Cooking Functions.)

2. Floor-Supported Unit. A cooking appliance for installation directly on the floor

without requiring supporting cabinetry or structure. It may provide one or more
cooking function(s). (See Cooking Functions.)

3. Type of Appliance. Household cooking gas appliances are also classified as to the
type(s) of gas(es) for which they are designed and equipped. See definitions for
Appliance.

IGNITER. A device which utilizes electrical energy to ignite gas at a pilot burner or main burner.

IGNITER, PROVED. An igniter which is proven to be capable of ignition prior to initiating gas flow.

146
 IGNITION DEVICE. A device for igniting gas at a burner. It may be a pilot or an igniter.

IGNITION DEVICE, DIRECT. An igniter utilized to ignite gas at a main burner.

IGNITION SOURCE.

1. Continuous. An ignition source which, once placed in operation, is intended to

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remain ignited or energized continuously until manually interrupted.

2. Intermittent/Continuous. An ignition source which is ignited or energized upon

appliance user initiation of the operational cycle and which remains continuously
ignited or energized during the appliance use cycle. The ignition source is
extinguished or deenergized when the appliance use cycle is completed.

3. Intermittent. An ignition source which is automatically ignited or energized when

an appliance is called on to operate and which remains continuously ignited or
energized during each period of main burner operation. The ignition source is
automatically extinguished or deenergized when each main burner operating cycle is
completed.
4. Intermittent/Interrupted. An ignition source which is ignited or energized upon
appliance user initiation of the operational cycle and which is extinguished or
deenergized after the appliance use cycle has been initiated.

5. Interrupted. An ignition source which is automatically ignited or energized when an

appliance is called on to operate and is automatically extinguished or deenergized
during the trial for ignition period.

IID. (See Intermittent Ignition System.)

INDIRECT OVEN THERMOSTAT SYSTEM. A control system employing a pilot and two or more
integrated automatic devices to maintain an oven temperature as selected by the operator. That portion
of the system responsive to oven temperature causes operation of another portion of the system to turn
on or shut off the gas supply to the oven burner.

INPUT RATING. The gas-burning capacity of an appliance in Btu per hour as specified by the
manufacturer. Appliance input ratings are based on sea level operation and need not be changed for
operations up to 2000 feet elevation. For operation at elevations above 2000 feet, input ratings should be
reduced at the rate of 4 percent for each 1000 feet above sea level.

INTERMITTENT IGNITION SYSTEM. A system in which the ignition source is automatically shut off
when the appliance is in an off or standby condition.

LIQUEFIED PETROLEUM GASES. The terms "Liquefied Petroleum Gases," "LPG" and "LP-Gas" as used in
this standard shall mean and include any material which is composed predominantly of any of the
following hydrocarbons, or mixtures of them: propane, propylene, butanes (normal butane or isobutane)
and butylenes.

LOCKOUT. The automatic action to end an ignition sequence. Reinitiating another ignition sequence
requires a manual operation.

LP GAS-AIR MIXTURES. Liquefied petroleum gases distributed at relatively low pressures and normal
atmospheric temperatures which have been diluted with air to produce desired heating value and
utilization characteristics.

147
 MAIN BURNER. A main burner is any burner other than a pilot burner.

MANIFOLD. The conduit of an appliance which supplies gas to the individual burners.

MANUFACTURED HOME. A structure, transportable in one or more sections, which in the travelling
mode, is 8 body feet or more in width, 40 body feet or more in length, or, when erected on site, is 320
or more square feet, and which is built on a permanent chassis and designed to be used as a dwelling
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with or without permanent foundation when connected to the required utilities, and which includes the
plumbing, heating, air-conditioning and electrical systems contained therein.

MAXIMUM INDIVIDUAL LOAD CAPACITY. The maximum capacity or flow at which the regulator will
control pilot line pressure within acceptable limits.

MAXIMUM REGULATION CAPACITY. The high limit of flow below which are found acceptable
regulating characteristics.

MECHANICAL OFF POSITION. The position of a manually operated actuating mechanism of a

controlling valve or device for use during normal operation of the appliance which prevents gas flow to
the main burner(s) or energization of the heating element(s) under its supervision.

The actuating mechanism shall necessitate not less than two separate manual operations to turn on and
shall necessitate only one operation to turn off.

MIXER. The combination of mixer head, mixer throat and mixer tube.

1. Mixer Head. That portion of an injection type burner, usually enlarged, into which
primary air flows to mix with the gas stream.

2. Mixer Throat. That portion of the mixer which has the smallest cross-sectional area
and which lies between the mixer head and the mixer tube.

3. Mixer Tube. That portion of the mixer which lies between the throat and the burner
head.

MIXER FACE. The air inlet end of the mixer head.

MOBILE HOME. See definition for "MANUFACTURED HOME."

NONDISPLACEABLE VALVE MEMBER (ROTOR). A valve member which cannot be moved from its seat
by a force applied to the handle, or a force applied by a plane surface to any exterior portion of the valve.

NORMAL BUTANE (n-BUTANE), TECHNICAL GRADE. A liquefied petroleum gas composed of a

minimum of 95 percent n-butane (C4H10) which may contain other impurities such as isobutane,
butylenes and propane not in excess of 5 percent.

NORMAL INLET TEST PRESSURES. Those pressures specified for testing purposes at which adjustment
of burner ratings and primary air adjustments are made.

OPEN TOP BROILER SECTION. An open top broiler which is incorporated as a section of a household
cooking gas appliance.
OPEN TOP BROILER UNIT. An appliance consisting of an open top broiler(s).

ORIFICE. An opening through which the flow of gas being discharged is limited.

148
 ORIFICE FITTING. A device containing an orifice.

ORIFICE HOOD. A removable cap containing an orifice which permits adjustment of the flow of gas by
changing its position with respect to a fixed needle or other device.

ORIFICE SPUD. A removable plug containing an orifice.

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PILOT. A gas flame(s) utilized to ignite the gas at a main burner(s).

PILOT SHUTOFF DEVICE. A device which is capable of shutting off the pilot gas and which is not
intended for frequent usage. It may also be capable of adjusting pilot gas flow.

PORT, BURNER. Any opening in a burner head through which gas or a gas-air mixture is discharged for
ignition.

PRIMARY AIR. The air introduced into a burner which mixes with the gas before it reaches the port(s).

PRIMARY AIR INLET. The opening(s) through which primary air is admitted into a burner.

PROPANE HD-5. A special grade of liquefied petroleum gas composed of a minimum of 90 percent
liquid volume of propane (C3H8) and a maximum of 5 percent liquid volume of propylene (C3H6).
RACEWAYS. Any channel for holding wires, cables or bus bars which is designed expressly and used
solely for this purpose. Raceways may be of metal or insulating material and include metal conduit,
flexible metal conduit and wireways.

RECREATIONAL PARK TRAILER. A trailer type unit that is primarily designed to provide temporary living
quarters for recreational, camping or seasonal use, that meets the following criteria:

1. Built on a single chassis mounted on wheels;

2. Having a gross trailer area not exceeding 400 square feet (37.15 m2) in the set-up
mode; and

3. Certified by the manufacturer as complying with ANSI A119.5, Park Trailers.

REGULATOR, GAS APPLIANCE PRESSURE. A device, either adjustable, nonadjustable or convertible for
controlling a selected outlet gas pressure.

1. Adjustable.

a. Spring Type, Limited Adjustment. A regulator in which the regulating force

acting upon the diaphragm is derived principally from a spring, the loading of
which is adjustable over a range of not more than ± 15 percent of the outlet
pressure at the midpoint of the adjustment range.

b. Spring Type, Standard Adjustment. A regulator in which the regulating

force acting upon the diaphragm is derived principally from a spring, the
loading of which is adjustable. The adjustment means shall be concealed.

2. Convertible. A regulator for conversion between gases having different heating

values whose adjustment means can be positioned from one predetermined outlet
pressure setting for one gas to another predetermined outlet pressure setting for the
other gas with no intermediate pressure settings and without addition, deletion or
substitution of parts.

149
 3. Nonadjustable.

a. Spring Type, Nonadjustable. A regulator in which the regulating force

acting upon the diaphragm is derived principally from a spring, the loading of
which is not adjustable.

b. Weight Type. A regulator in which the regulating force acting upon the
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diaphragm is derived from a weight or combination of weights.

SECONDARY AIR. The air externally supplied to the flame at the point of combustion.

SPECIFIC GRAVITY. As applied to gas, the ratio of the weight of a given volume to that of the same
volume of air, both measured at the same temperature and pressure.

THERMOSTAT.

1. Electric Switch Type. A device which senses changes in temperature and controls
electrically, by means of separate components, the flow of gas to the burner(s) to
maintain selected temperatures.

2. Integral Gas Valve Type. An automatic device actuated by temperature changes

designed to control the gas supply to the burner(s), in order to maintain
temperatures between predetermined limits, and in which the thermal actuating
element is an integral part of the device.

a. Graduating Thermostat. A thermostat in which the motion of the valve is

approximately in direct proportion to the effective motion of the thermal
element induced by temperature change.

b. Snap-Acting Thermostat. A thermostat in which the thermostatic valve

travels instantly from the closed to an open position, and vice versa.

TOOLS, SPECIAL. Those tools that are not available on the open retail market.

TOP BURNER. An open burner used in conjunction with a utensil support intended for use with typical
cooking utensil.

TOP SURFACE COOKING SECTION. A section of a household cooking gas appliance consisting of any
combination of top burner(s), griddle, convertible griddle and open top broiler.

UNSAFE OPERATION. For the purposes of evaluating the effects of field miswiring, a condition which
results in any of the following:

1. Bypassing a safety control or safety function;

2. An unsafe change in the ignition system timings;
3. A change in the ignition system sequence;
4. The unsupervised flow of gas to the main burner(s); and
5. For appliances which require shutoff of the pilot burner gas, the unsupervised flow of
gas to the pilot burner(s).

UTENSIL SUPPORT (GRATE). A device to support a typical cooking utensil above a top burner.

VALVE.

150
 1. Gas Burner. A manually operated valve which controls the gas supply to a burner.

2. Gas Burner, Selector Type. A manually operated valve controlling the gas supply to
oven and broiler burners that are in the same compartment, constructed so gas
cannot be admitted to both burners at the same time.

3. High-Low. A valve which provides a full "on" flow and a reproducible low flow at a
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position indicated by a click, detent or stop.

4. Latching Type. A manual gas valve which requires at least two separate actions or
movements to turn on the valve, as for example, pushing in on the valve handle to
"unlatch" the valve before the valve handle can be rotated to turn on the gas.

VENT CONNECTOR. The conduit connecting an appliance with the chimney or gas vent.

VENT LIMITER. A means which limits the flow of gas or air from the atmospheric diaphragm chamber of
a gas appliance pressure regulator to the atmosphere. This may be either a limiting orifice or a limiting
device.

VENT OUTLET GRILL OPENING. Any area of the appliance designed to provide dispersion of the flue
products from the flue outlet to the surrounding atmosphere.

151
 Appendix A
Pertinent References To ANSI Y14.15
(This Appendix is informative and is not part of the standard.)
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The following sections of ANSI Y14.15 are most pertinent to wiring

diagrams for gas appliances and accessories.

15-2.2 Schematic Diagrams

15-2.3 Connection Diagrams

15-2.4 Interconnection Diagrams

15-3.6.1 Representation of Contacts

15-3.7 Abbreviations

15-3.11 Wire Colors

15-9.2.5 Circuit Arrangements

15-10.3.1 Views-Conn. Diagrams

15-10.3.2 Wiring Views

15-10.3.3 Device Representation

152
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Appendix B

Red

Blue

Gray
Black

Violet

White
Green
Brown

Yellow
Orange
WIRE COLOR

(Slate)
(Purple)
Wire Color Designations

153
Y
R

V
(This Appendix is informative and is not part of the standard.)

G
O

W
BL
BR
BK

(S)
GY
(PR)
ANSI Y14.15
IN 15-3.11 OF
DESIGNATION SPECIFIED
 Appendix C
Recommended Wire Color Usage
(This Appendix is informative and is not part of the standard.)
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Line Voltage Conductors

Single Phase Three Phase Three Phase/Single Phase

120v 240v *120v/240v 208v 208v/120v*

240v/208v*

208v 480v 240v 240v/277v*

277v 480v

(Alternative) (Alternative)

L1(Hot) Black Black Black Black Black Black Black

L2(Neutral) White - White - - White White

L2(Hot) - Red Red Black Red Black Red

L3(Hot) - - - Black Blue Black Blue

The equipment grounding conductor shall be Green,

Green with Yellow stripe(s), or bare.

*120v, 208v, 277v circuits, - use Black & White

Line Voltage Component Leads

Capacitors Brown

Single Phase Multi-Speed Motors Common (208v, 240v, 480v) Purple

Common (120v, 277v) White

(Neutral)

High Speed Black

Low Speed Red

Medium Speed Blue

154
 Appendix D
Preferred Graphic Symbols Of Commonly Used
Items, Extracted From Standard ANSI/IEEE 315,
Graphic Symbols For Electrical And Electronics
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Diagrams, And Abbreviations For These Items

(This Appendix is informative and is not part of the standard.)

IEEE STANDARD 315

ITEM DESCRIPTION ABBREVIATION SYMBOL SECTION REFERENCE

Capacitor (*Closest To Grnd) CAP 2.2.1

Coil, Relay R 4.5

Contact, Normally Closed N.C. 4.3.1

Contact, Normally Open N.O. 4.3.2

Contact, Transfer Single Pole

Double Throw S.P.D.T. 4.3.3

Crossing of Paths
(Conductors not Connected) ----- 3.1.5

Fuse, General FUSE 9.1.1

Ground (Direct Circuit

Return to Earth) GND 3.9.1

Igniter; Glow Bar, Glow Coil,

Hot Wire I GN -----

Igniter, Spark, Grounded IGN -----

Igniter, Spark, Ungrounded IGN -----

Junction of Paths
(Conductor or Cable) ----- 3.1.6.3

Link, Fusible FL 2.12.3

Motor, General MOT 13.1.3

155
 Preferred Graphic Symbols From
Standard ANSI/IEEE 315

IEEE STANDARD 315

ITEM DESCRIPTION ABBREVIATION SYMBOL SECTION REFERENCE
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Resistor, Adjustable RES 2.1.3

Resistor, Heating RES 2.1.8

Resistor, Variable RES 2.1.4

Switch, Double Throw

General S.P.D.T. 4.6.2

Switch, Normal Closed

Time Delay Opening N.C.SW 4.16.2

Switch, Normally Open

Time Delay Closing N.O.SW 4.16.1

Switch, Pressure or Vacuum

Actuated (Closes on Rising
Pressure) N.O.SW 4.19.1

Switch, Single Throw

General N.O.SW 4.6.1

Switch, Temperature Actuated

(Closes on Rising Temperature) N.O.SW 4.20.1

Switch, Temperature Actuated

(Opens on Rising Temperature) N.C.SW 4.20.2

Transformer, Magnetic Core

Nonsaturating TRAN. 6.4.2.1

156
 Appendix E
Table Of Conversion Factors
(This appendix is informative and is not part of the standard.)
Quantity U. S. Unit Multiplying Factor SI Units*
Name Symbol U.S. to SI SI to U.S. Symbol Name
-3
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TORQUE ounce-force-inch ozf-in 7.061 x 10-1 141.62 N•m newton-meter

pound-force-inch lbf-in 1.129 x 10 8.85 -1
N•m newton-meter
pound-force-foot lbf-ft 1.355 7.38 x 10 N•m newton-meter
-2
LENGTH inch in 2.540 x 10 39.37 -3
m meter
inch in 2.540 x 10-1 39.37 x 10 mm millimeter
foot ft 3.048 x 10 3.281 m meter
2 -4 2
AREA square inch in2 6.452 x 102 1550 -6
m 2 square meter
square inch in2 6.452 x 10-2 1550 x 10 mm2 square millimeter
square foot ft 9.290 x 10 10.76 m square meter
3 -5 3 3
VOLUME cubic inch in3 1.639 x 10-2 61.02 x 10 m3 cubic meter
cubic foot ft3 2.832 x 10 35.31 -3
m cubic meter
cubic foot ft 2.832 x 10-3 35.31 x 10 l3 liter
gallon gal 3.785 x 10 264.1 -3
m cubic meter
gallon gal 3.785 264.1 x 10 l liter
-1
VELOCITY foot/second ft/s 3.048 x 10-3 3.281 m/s meter/second
foot/minute ft/min 5.080 x 10-1 196.8 m/s meter/second
mile/hour m/hr 4.470 x 10 2.236 m/s meter/second
2 2 -1 2 2
ACCELERATION foot/second ft/s 3.048 x 10 3.281 m/s meter/second
FREQUENCY cycle/second c/s 1 1 Hz hertz
-2
MASS ounce oz 2.835 x 10 35.27 -3
kg kilogram
ounce oz 2.835 x 10-1 35.27 x 10 g gram
pound lb 4.536 x 10-5 2.204 -3
kg kilogram
grain gr 6.480 x 10 15.43 x 10 kg kilogram
2 2 -1 2 2
MASS PER pound/foot lb/ft 4.882 2.048 x 10 kg/m kilogram/meter
UNIT AREA
3 3 -2 3 3
MASS PER pound/foot lb/ft 1.602 x 10 6.243 x 10 kg/m kilogram/meter
UNIT VOLUME
3 3 -2 3 3
SPECIFIC VOLUME foot /pound ft /lb 6.243 x 10 1.602 x 10 m /kg meter /kilogram
-4 3
MASS FLOW RATE pound/hour
2
lb/h2
r 1.260 x 10-3 7.936 x 102 kg/s2 kilogram/second
2
pound/foot 2•hour lb/ft 2•hr 1.356 x 10-1 7.374 x 10 kg/m2s kilogram/meter2•second
pound/inch •hour lb/in •hr 1.953 x 10 5.120 kg/m s kilogram/meter •second
3 3 -2 3 3
VOLUME foot3/second ft3/s 2.832 x 10 35.31 -3
m /s meter /second
FLOW RATE foot3/second 3
ft /s 2.832 x 10-4 35.31 x 10-3 l/s
3
liter/second
3
foot3/minute ft3/min. 4.719 x 10-1 2.119 x 10 m /s meter /second
foot /minute ft /min. 4.719 x 10-5 2.119 x 104 l/s
3
liter/second
3
gallon/minute gal/min. 6.309 x 10-2 1.585 x 10 m /s meter /second
gallon/minute gal/min. 6.309 x 10-6 1.585 x 105 l/s
3
liter/second
3
gallon/hour gal/hr 1.052 x 10-3 9.505 x 102 m /s meter /second
gallon/hour gal/hr 1.052 x 10 9.505 x 10 l/s liter/second
2 2 3 -4
PRESSURE pound force/inch lbf/in 6.895 x 10 1.450 x 10 Pa pascal
2 2 -2
pound force/foot lbf/ft 4.788 x 102 2.088 x 10-3 Pa pascal
inch H2O (4°C) 2.491 x 10 4.014 x 10 Pa pascal
3 -4
atmosphere inch Hg (0°C) 3.386 x 105 2.953 x 10-6 Pa pascal
atm (std) 1.013 x 10 9.871 x 10 Pa pascal
3 -4
ENERGY, WORK, Btu 1.055 x 10 9.478 x 10-1 J joule
QUANTITY OF HEAT Btu 1.055 6
9.478 x 10-7 kJ kilojoule
horsepower hour hphr 2.685 x 10 3.724 x 10-1 J joule
horsepower hour hphr 2.685 6 3.724 x 10-7 MJ megajoule
kilowatt hour kwhr 3.6 x 10 2.777 x 10-1 J joule
kilowatt hour kwhr 3.6 2.777 x 10 MJ megajoule
-1
POWER, HEAT Btu/hr 2.931 x 10-4 3.412 3
W watt
FLOW RATE Btu/hr 2.931 x 102 3.412 x 10-3 kW kilowatt
hp 7.457 x 10-1 1.341 x 10 W watt
hp 7.457 x 103 1.341 -4
kW kilowatt
ton refrigeration 3.516 x 10 2.844 x 10-1 W watt
(12,000 Btu/hr) 3.516 2.844 x 10 -1 kW 2 kilowatt 2
ton refrigeration 3.155 3.1695 x 10 W/m watt/meter
(12,000 Btu/hr) 2 2
Btu/hour•foot Btu/hr•ft
3 -4
HEAT CAPACITY Btu/degree F Btu/°F 1.899 x 103 5.265 x 10-2 J/°C joule/degree Celsius
SPECIFIC Btu/pound•degree F Btu/lb°F 4.187 x 10 2.388 x 10-5 J/kg°C joule/kg•degree Celsius
HEAT CAPACITY Btu/pound•degree F Btu/lb°F 4.187 2.388 x 10 kJ/kg°C kilojoule/kg•degree Celsius
3 -4
LATENT HEAT Btu/pound Btu/lb 2.326 x 10 4.299 x 10-1 J/kg joule/kilogram
Btu/pound Btu/lb 2.326 4.299 x 10 kJ/kg kilojoule/kilogram
3 3
VOLUME AT ft (60°F, 30 inches Hg, sat) .9826 1.0177 ft 3(60°F, 30 inches Hg, dry)
STD. CONDITIONS** ” ” ” .02784 35.92 m3 (15°C, 760 mm Hg, dry)
” ” ” .02832 35.31 m3 (15°C, 760 mm Hg, sat)
” ” ” .02639 37.89 m3 (0°C, 760 mm Hg, dry)
” ” ” .02655 37.66 m (0°C, 760 mm Hg, sat)

*SI Units (International System of Units) have been adopted by the International Gas Union for use within the gas industry. Where the same quantities have been
defined by ISO (International Standards Organization, they are identical to the SI Units.
Standard cubic foot (SCF) measured @ 60°F and 30 inches Hg, Saturated. (U.S. Conditions)
3
Standard cubic meter (ms ) measured @ 15°C and 760 mm Hg, dry. (SI Conditions)
3
Normal cubic meter (mn ) measured @ 0°C and 760 mm Hg, dry.

157
 Temperature Scales And Conversions
The unit of temperature in the International System of Units (SI) is the kelvin (K), but it is generally
accepted practice to express temperature differences in terms of degrees Celsius (°C) because the degree
intervals are identical. The term "centigrade" was abandoned in 1948 by the General Conference on
Weights and Measures but in fact is still in common use. The accepted abbreviation for centigrade is also
°C and for all practical purposes the degree intervals of centigrade, Celsius and kelvin, are identical.
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Many temperature measurements are still made in terms of degrees Fahrenheit (°F). Although a formal
definition of the Fahrenheit scale does not exist, it is based on:

a. The freezing (ice) point of water = 32°F

b. The boiling point of water under standard pressure conditions = 212°F

c. The formula for absolute temperature, 5/9 (°F-32) = °C

d. The formula for "temperature rise," 5/9 °F = °C

°C °F °C °F °C °F

-40 -40.0 25 77.0 70 158.0

-20 - 4.0 30 86.0 80 176.0
0 32.0 35 95.0 90 194.0
10 50.0 40 104.0 100 212.0
15 59.0 50 122.0 110 230.0
20 68.0 60 140.0 120 248.0

Multiples And Submultiples Of Basic Units

Factor by which the
unit is multiplied Prefix Symbol

1 000 000 000 000 = 1012 tera T

1 000 000 000 = 109 giga G

1 000 000 = 106 mega M

1 000 = 103 kilo k

100 = 102 hecto h

10 = 101 deka da

0.1 = 10-1 deci d

0.01 = 10-2 centi c

0.001 = 10-3 milli m

0.000 001 = 10-6 micro µ

0.000 000 001 = 10-9 nano n

0.000 000 000 001 = 10-12 pico p

158
 List Of Harmonized Z21/Z83 • CSA/CGA Series Of
American National Standards • CSA/Canadian
Gas Association Standards For Gas Appliances
And Gas Appliance Accessories
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(The information in this list is informative and is not to be considered part of the standard.)

APPLIANCES
Gas Clothes Dryers,
Volume I (Z21.5.1 • CSA 7.1) Type 1 Clothes Dryers
Volume II (Z21.5.2 • CSA 7.2) Type 2 Clothes Dryers

Gas Water Heaters,

Volume I (Z21.10.1 • CSA 4.1) Storage Water Heaters With Input
Ratings of 75,000 Btu Per Hour or Less
Volume III (Z21.10.3 • CSA 4.2) Storage, With Input Ratings
Above 75,000 Btu Per Hour, Circulating and Instantaneous
Water Heaters

Gas-Fired Low Pressure Steam and Hot Water Boilers, Z21.13 • CSA 4.9

Refrigerators Using Gas Fuel, Z21.19 • CSA 1.4

Gas-Fired, Heat Activated Air Conditioning and Heat Pump Appliances,

Z21.40.1 • CGA 2.91

Gas-Fired, Work Activated Air-Conditioning and Heat Pump Appliances

(Internal Combustion), Z21.40.2 • CGA 2.92

Performance Testing and Rating of Gas-Fired Air-Conditioning and Heat

Pumping Appliances, Z21.40.4•CGA 2.94

Gas-Fired Central Furnaces (Except Direct Vent Central

Furnaces), Z21.47•CSA 2.3

Vented Decorative Gas Appliances, Z21.50 • CSA 2.22

Gas-Fired Pool Heaters, Z21.56 • CSA 4.7

Outdoor Cooking Gas Appliances, Z21.58 • CGA 1.6

Decorative Gas Appliances for Installation in Solid-Fuel

Burning Fireplaces, Z21.60 • CGA 2.26

Portable Type Camp Heaters, Z21.63 • CSA 11.3

Portable Type Camp Cook Stoves, Z21.72 • CSA 11.2

Portable Type Camp Lights, Z21.73 • CSA 11.1

159
 Vented Gas-Fired Space Heating Appliances, Z21.86 • CSA 2.32

Vented Gas Fireplace Heaters, Z21.88 • CSA 2.33

Outdoor Cooking Specialty Gas Appliances, Z21.89 • CSA 1.18

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ACCESSORIES
Manually Operated Gas Valves for Appliances, Appliance Connector
Valves and Hose End Valves, Z21.15 • CGA 9.1

Domestic Gas Conversion Burners, Z21.17 • CSA 2.7

Gas Appliance Pressure Regulators, Z21.18 • CSA 6.3

Automatic Valves for Gas Appliances, Z21.21 • CSA 6.5

Relief Valves for Hot Water Supply Systems, Z21.22 • CSA 4.4

Connectors for Gas Appliances, Z21.24 • CSA 6.10

Pilot Gas Filters, Z21.35 • CGA 6.8

Quick-Disconnect Devices for Use With Gas Fuel, Z21.41 • CSA 6.9

Gas Hose Connectors for Portable Outdoor Gas-Fired Appliances,

Z21.54 • CGA 8.4

Automatic Vent Damper Devices for Use With Gas-Fired

Appliances, Z21.66 • CGA 6.14

Connectors for Movable Gas Appliances, Z21.69 • CSA 6.16

Connectors for Outdoor Gas Appliances and Manufactured Homes,

Z21.75 • CSA 6.27

Manually-Operated Piezo-Electric Spark Gas Ignition Systems

and Components, Z21.77 • CGA 6.23

Combination Gas Controls for Gas Appliances, Z21.78 • CSA 6.20

Gas Appliance Sediment Traps, Z21.79 • CGA 6.21

Line Pressure Regulators, ANSI Z21.80 • CSA 6.22

Cylinder Connection Devices, ANSI Z21.81 • CSA 6.25

Automatic Gas Shutoff Devices for Hot Water Supply Systems,

ANSI Z21.87 • CSA 4.6

Gas Convenience Outlets and Optional Enclosures, ANSI Z21.90 • CSA 6.24
Manually Operated Electric Gas Ignition Systems and Components,
ANSI Z21.92 • CSA 6.29

160
 List Of Harmonized Z83/CGA Series Of American
National Standard/Canadian Gas Association
Standards
•
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Direct Gas-Fired Make-Up Air Heaters, Z83.4 • CSA 3.7

Gas-Fired Construction Heaters, Z83.7 • CSA 2.14

Gas Unit Heaters and Gas-Fired Duct Furnaces, Z83.8 • CGA 2.6

Gas Food Service Equipment, Z83.11 • CGA 1.8

Gas-Fired High-Intensity Infrared Heaters, Z83.19 • CSA 2.35

List Of LC Series Of Harmonized Standards For

Gas Equipment
•

Fuel Gas Piping Systems Using Corrugated

Stainless Steel Tubing (CSST), LC1 • CSA 6.26

161
 List Of Z21 Series Of American National
Standards For Gas Appliances And Gas
Appliance Accessories
•
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APPLIANCES
Household Cooking Gas Appliances, Z21.1

Gas-Fired Room Heaters, Volume II Unvented Room Heaters, Z21.11.2

Domestic Gas Conversion Burners, Z21.17

Gas-Fired Illuminating Appliances, Z21.42

Recreational Vehicle Cooking Gas Appliances, Z21.57

Gas-Fired Toilets, Z21.61

Portable Refrigerators for Use With HD-5 Propane Gas, Z21.74

Gas-Fired Unvented Catalytic Room Heaters for Use With Liquified

Petroleum (LP) Gases, Z21.76

Fuel Cell Power Plants, Z21.83

Manually Lighted, Natural Gas Decorative Gas Appliances for Installation

in Solid-Fuel Burning Fireplaces, Z21.84

Ventless Firebox Enclosures for Gas-Fired Unvented

Decorative Room Heaters, Z21.91

ACCESSORIES
Draft Hoods, Z21.12

Automatic Gas Ignition Systems and Components, Z21.20

Gas Appliance Thermostats, Z21.23

Automatic Intermittent Pilot Ignition Systems for

Field Installation, Z21.71

INSTALLATION
Domestic Gas Conversion Burners, Z21.8

162
 List Of Z83 Series Of American National
Standards
•
Licensed to/Autorisé à Raymond Callahan, BSH Home Appliances Corporation, on/le 10/20/2005. Single user license only. Storage, distribution or use on network prohibited./Permis d'utilisateur simple seulement. Le stockage, la distribution ou l'utilisation sur le réseau est interdit.

Direct Gas-Fired Industrial Air Heaters, Z83.18

List Of LC Series Of American National

Standards For Gas Equipment
•

Direct Gas-Fired Circulating Heaters for Agricultural

Animal Confinement Buildings, LC 2

Appliance Stands and Drain Pans, LC 3

163
Licensed to/Autorisé à Raymond Callahan, BSH Home Appliances Corporation, on/le 10/20/2005. Single user license only. Storage, distribution or use on network prohibited./Permis d'utilisateur simple seulement. Le stockage, la distribution ou l'utilisation sur le réseau est interdit.
 STANDARDS PROPOSAL FORM
FAX OR MAIL TO:
CSA America, INC. or Canadian Standards Association
8501 East Pleasant Valley Road 5060 Spectrum Way, Suite 100
Cleveland, Ohio 44131 Mississauga, Ontario, Canada L4W 5N6
Fax: (216) 642-3463 Fax: (416) 747-2473
Licensed to/Autorisé à Raymond Callahan, BSH Home Appliances Corporation, on/le 10/20/2005. Single user license only. Storage, distribution or use on network prohibited./Permis d'utilisateur simple seulement. Le stockage, la distribution ou l'utilisation sur le réseau est interdit.

DATE: NAME:

ADDRESS:

TELEPHONE NUMBER:

REPRESENTING (Please indicate organization, company or self):

1. a) Title of Standard:

b) Section/Paragraph Number and Title:

2. Proposal Recommends: (check one) New Text Revised Text Deleted Text

3. Proposal (Include specific proposed new or revised wording, or identification of wording to be

deleted):

4. Statement of Rationale for Proposal:

5. This proposal is original material.

This proposal is not original material, its source (if known) is as follows:

(Note: Proposed wording and original material is considered to be the submitter's own idea based on, or
as a result of, his/her own experience, thought, or research and to the best of his/her knowledge, is not
copied from another source.)

I hereby assign to CSA and CSA America Inc., all worldwide right, title,and interest in and to the
proposed change(s) or original material listed above, including, but not limited to, the copyrights
thereonand all subsidiary rights, including rights of publication in any and all media, therein.

Signature

PLEASE USE SEPARATE FORM FOR EACH PROPOSAL.

=================================================================================
FOR OFFICE USE ONLY: Date Received:

165
Licensed to/Autorisé à Raymond Callahan, BSH Home Appliances Corporation, on/le 10/20/2005. Single user license only. Storage, distribution or use on network prohibited./Permis d'utilisateur simple seulement. Le stockage, la distribution ou l'utilisation sur le réseau est interdit.
Licensed to/Autorisé à Raymond Callahan, BSH Home Appliances Corporation, on/le 10/20/2005. Single user license only. Storage, distribution or use on network prohibited./Permis d'utilisateur simple seulement. Le stockage, la distribution ou l'utilisation sur le réseau est interdit.
Licensed to/Autorisé à Raymond Callahan, BSH Home Appliances Corporation, on/le 10/20/2005. Single user license only. Storage, distribution or use on network prohibited./Permis d'utilisateur simple seulement. Le stockage, la distribution ou l'utilisation sur le réseau est interdit.

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ISBN 1-55436-909-6