ANSI ASTM F1023-1999 Standard Specification for Dispensers Powdered Iced Tea.pdf

1、Designation: F1023 12An American National StandardStandard Specification forDispensers, Powdered Iced Tea1This standard is issued under the fixed designation F1023; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last r

2、evision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the Department of Defense.1. Scope1.1 This specification covers counter model, se

3、lf-containedpowdered iced tea dispensers.1.2 The dispenser delivered under this specification shall bethe manufacturers standard product. Each dispenser modelfurnished by a particular manufacturer under this specification,including parts and assemblies thereof, shall be new andinterchangeable.1.3 Th

4、e values stated in inch-pound units are to be regardedas the standard. The SI units in parentheses are given forinformation only.1.4 The following safety hazards caveat pertains only to thetest methods portion, Section 11, of this specification: Thisstandard does not purport to address all of the sa

5、fety concerns,if any, associated with its use. It is the responsibility of the userof this standard to establish appropriate safety and healthpractices and determine the applicability of regulatory limita-tions prior to use.2. Referenced Documents2.1 ASTM Standards:2D3951 Practice for Commercial Pac

6、kagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and Facilities2.2 ANSI/National Safe Transit Association Standard:3ANSI/NSTA Pre-Shipment Test Procedures2.3 National Sanitation Foundation Standards:4NSF No. 18 Manua

7、l Food and Beverage Dispensing Equip-mentNSF No. 51 Plastic Materials and Components Used inFood Equipment2.4 ANSI/Underwriters Laboratories Standard:5ANSI/UL Standard No. 73 Food Preparing Machines2.5 American National Standards Institute Standard:6ANSI Z 1.4 Sampling Procedures and Tables for Insp

8、ectionby Attributes2.6 Military Standards:7MIL-STD-1399/300 Interface Standard for Shipboard Sys-tems Section 300A Electric Power, Alternating CurrentMIL-STD-167/1 Mechanical Vibrations of ShipboardEquipment (Type IEnvironmental and Type IIInternallyExcited)MIL-STD-461 Requirements for the Control o

9、f Electro-magnetic Interference Characteristics of Subsystems andEquipment3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 tea dispenser, ncommercial appliance designed todeliver a portion of tea, usually mixed with unrefrigerated tapwater and dispensed into a container with ic

10、e.3.1.2 throw, na quantity of powdered tea concentratedispensed into a container with ice.4. Classification4.1 TypesThe tea dispensers covered by this specificationshall be of two types, each working with a powdered concen-trate that is mixed with potable tap water to give a finisheddrink.4.1.1 Type

11、 ITea dispenser designed to work with pure teaand set to dispense 0.035 to 0.070 oz (1 to 2 g) of concentrateper 8 oz (235 mL) of water. The dispenser is designed to beconnected to a water line and have a nominal electrical ratingof 115 V, single phase, 60 Hz.1This specification is under the jurisdi

12、ction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.03 onStorage and Dispensing Equipment.Current edition approved Aug. 1, 2012. Published September 2012. Originallyapproved in 1986. Last previous edition approved in 2004 as F1023 99 (2004).DOI:

13、10.1520/F1023-12.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from National Safe Transit Associ

14、ation, 6022 West Touhy Ave.,Chicago, IL 60648.4Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140.5Available from the Underwriters Laboratories Inc., 1655 Scott Blvd., SantaClara, CA 95050; 333 Pfingsten Rd., Northbrook, IL 60062; 1285 Walt WhitmanRd., Mel

15、ville, Long Island, NY 11746; or 2602 Tampa East Blvd., Tampa, FL33619.6Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.7Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-

16、50981Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4.1.2 Type IITea dispenser designed to dispense a sugaredtea which may or may not be flavored, in the range of 0.35 to0.70 oz (10 to 20 g) of product per 8 oz (235 mL) of water. The

17、dispenser is designed to be connected to a water line and havea nominal electrical rating of 115 V, single phase, 60 Hz.5. Ordering Information5.1 Procurement documents should specify the followinginformation:5.1.1 Title, designation, and year date of this specification,5.1.2 Type of dispenser (see

18、Section 4),5.1.3 Description of product intended to be dispensed, and5.1.4 Special requirements.6. Materials6.1 Materials used in the construction of the dispenser shallcomply with NSF No. 18 and 51, and UL Standard 73.Materials not definitely specified shall be of the qualitynormally used by the ma

19、nufacturer for tea dispensers, provid-ing the completed items comply with all provisions of thestandard.7. Design and Manufacture7.1 GeneralThe dispenser shall be an electromechanicaldevice for dispensing either the pure tea or sugared tea powderand mixing it with tap water upon manual actuation of

20、amomentary-on electrical switch. The instant tea and water shallbe mixed in a chamber that will rinse clean at the end of thedrink. The dispenser shall be designed to comply with therequirements of NSF 18 and UL 73. Evidence of compliancewith NSF 18 and UL 73 is as follows:7.1.1 NSFListing of the di

21、spenser in the current edition ofthe NSF “Listing of Food Service Equipment” and display ofthe NSF seal on the finished dispenser.7.1.2 ULAcceptable evidence of meeting the require-ments of UL73 shall be the ULlabel or listing mark, indicatingthat the dispenser has been tested and conforms to thereq

22、uirements of UL 73.7.2 DimensionsThe maximum allowable dimensions forthe dispensers are specified in Table 1.7.3 ControlsThe dispenser shall be provided with a mo-mentary contact lever-actuated switch that turns on the waterand dispensing mechanism.7.4 Concentrate HopperThe volume of the hopper shal

23、lbe rated in cubic centimetres.7.5 Drip or Spillage TrayA drip tray having a cover forthe container to rest upon shall be positioned for accessible andsplash-free operation. The drip tray may have provisions fordraining and drippings into a drain.7.6 Product Moisture ProtectionThe dispenser shall be

24、designed to minimize the possibility of the product gummingup at the hopper outlet due to moisture.7.7 BaseThe base of the dispenser shall be provided withmounts to protect the counter from damage, and holes shall beprovided in the base for counter fastening.7.7.1 The dispenser shall be fully assemb

25、led and ready foroperation when connected to the electrical and water suppliesin the manner specified in the operating instructions.7.8 Electrical RequirementsThe dispenser shall operate ata nominal 120 V, single phase, 60 Hz current. Each dispensershall be equipped with a flexible power supply cord

26、 with asuitable plug.8. Performance Requirements8.1 GeneralThe dispenser shall automatically combinetea powder with potable tap water to provide a tea drink whilemaintaining an ingredient throw consistency of 610 % whentested as specified in 11.4.8.2 Energy ConsumptionBy means of a watt-hour meter,t

27、he energy consumed in a 24-h period can be calculated asspecified in 11.2.8.3 Water FlowThere shall be 30 consecutive servings(water only), and each shall be within 63 % of the desiredserving setting as specified in 11.3.8.4 Ingredient ThrowThere shall be 30 consecutive serv-ings (ingredient only) a

28、nd each shall be within 610 % of thedesired setting as specified in 11.4.8.5 Humidity TestThe hopper or container shall be emp-tied to within 5 % of the original ingredient weight before anunacceptable drink is drawn as specified in 11.5.9. Workmanship, Finish, and Appearance9.1 WorkmanshipAll compo

29、nents and assemblies of thedispenser shall be free from dirt and other extraneous materialsuch as burrs, slivers, rough die, tool and grind marks, dents,and cracks. Castings and molded parts, if used, shall be free ofsand, fins, pits, blowholes, and sprues. External surfaces shallmeet the UL Sharp E

30、dge Test.NOTE 1Although 9.1 requires subjective judgements, its inclusion isconsidered important as a guide in evaluating and manufacturing equip-ment.9.2 Metal FabricationMetal used in the fabrication of thedispensers shall be free from visually apparent defects. Form-ing and shearing shall not cau

31、se damage to the metal and themetal shall be free from trimming marks.9.3 WeldingThe surfaces of parts to be welded shall befree from rust, scale, paint, grease, and other foreign matter.Welds shall be smooth and free from cracks, burn holes,undercuts, or incomplete fusion.9.4 Fastening DevicesHoles

32、 punched or drilled shall befree of burrs. Threaded fasteners shall not be broken, cracked,or stripped and shall be drawn tight. Rivets, when used, shallfill the hole completely and the head shall be in full contactwith the surface of the member.9.5 FinishDispenser finishes shall be free from discol

33、or-ation and stains. Stainless steel shall have a 2B or smootherfinish.TABLE 1 Maximum Allowable Dimensions for DispensersType I Pure Tea Type II Sugared TeaWidth 7 in. (17.8 cm) 9 in. (22.9 cm)Height 22 in. (55.9 cm) 24 in. (61.0 cm)Depth 10 in. (25.4 cm) 13 in. (30.3 cm)F1023 12210. Sampling and Q

34、uality Assurance10.1 SamplingWhen specified in the contract or purchaseorder, sampling for inspection should be performed in accor-dance with ANSI Z 1.4.10.2 Measure and inspect the dispensers prepared for ship-ment for performance, safety, and appearance by a qualifiedquality audit program.11. Test

35、 Methods11.1 GeneralPrior to the performance of the tests speci-fied herein, the unit shall be operated for a period of timerecommended by the manufacturer for adjustment of the unit.The room temperature may vary from 70 to 80F (21 to 27C);and tap water having a minimum of 30 psi and a maximum of125

36、 psi (206 and 861 kPa) flowing pressure may be used as nowater heating is required.11.2 Energy Consumption:11.2.1 Significance and UseThe purpose of this test is todetermine the energy consumption for the dispenser modelbeing tested.11.2.2 ProcedureThe energy consumed by the dispenserincludes the au

37、gering device and solenoid valve, which runonly when a drink is dispensed, as well as a heater, if provided,to protect the powder from humidity. The energy used is relatedto the number of drinks drawn, as well as the humidityprotective heater. To estimate the daily energy consumed,proceed as follows

38、:11.2.2.1 Measure kilowatts with the dispenser plugged inand the power switch, if provided, to “on” position, but withoutdispensing a drink. This will measure the humidity protectiveheater power if any is used.11.2.2.2 Connect a kilowatt hour meter to the dispenser anddispense one-hundred 8-oz. (235

39、-mL) portions in 1 h. Theenergy measured will include the anti-humidity heater as wellas the energy used for the augering device and the solenoid. Tocalculate the energy used for dispensing 100 drinks, subtractthe kilowatt hours consumed by the anti-humidity device fromthe total energy consumed.11.2

40、.2.3 The energy for 24 h can be calculated as follows:Energy, kW h/24 h 5 anti2humidity heater kW 3 241estimated drinks 8 oz 235 mL!/24 h!1003 kW h/100 drinks11.3 Water Flow:11.3.1 Significance and UseThe purpose of this test is toensure that the proper amount of water is dispensed.11.3.2 ProcedureW

41、ith the dispenser connected to a waterline with a psig between 30 and 120 flow pressure, and thehopper removed or made inoperative, adjust the water flow forthe nominal water flow required for the product throw deter-mined in test specified in 11.5. After the adjustment, make 30consecutive electric

42、timer-controlled water portions. Eachportion will be within 63 % of the volume.11.4 Ingredient Throw:11.4.1 Significance and UseThe purpose of this test is toensure that the proper amount of powder ingredient is depos-ited for an 8-oz (235-mL) serving.11.4.2 ProcedureWith the water flow made inopera

43、tive,add the proper powder ingredient and adjust the powderingredient time for an 8-oz (235-mL) serving. After thisadjustment, make 30 consecutive portions (powder ingredientonly) and each shall be within 610 % of the desired setting.11.5 Humidity Test:11.5.1 Significance and UseThe purpose of this

44、test is toensure that the dispenser will function properly in an environ-ment of high humidity.11.5.2 ProcedurePlace the dispenser in an environmentalchamber of 90 6 2F (32.2 6 1C) with 80 6 5 % humidity.Connect the water and install a full hopper. Record weight ofpowder at full hopper. During an 8-

45、h period, draw at thestandard setting enough portions, evenly spaced over the 8-hperiod, for the product to empty the hopper or container. If,during the test, it is noted that no powder, or virtually nopowder, is dispensed during a dispensing cycle, terminate thetest and note the number of visually

46、acceptable portions.Remove and weigh the balance of the powder in the hopper;the balance shall not exceed 5 % of the original powder weight.12. Inspection12.1 End Item TestingTest one production item selected atrandom from each lot in accordance with applicable tests ofSection 11. Record performance

47、 results in a permanent filewith the information accessible to customers upon demand.Any subsequent change in design that would relate to perfor-mance shall require a new test record and evaluation ofminimum requirements.12.2 Quality Conformance InspectionThe manufacturingorganization shall have an

48、effective quality audit system.12.3 Component and Material InspectionInspect incom-ing components and material to the design parameters asspecified in drawings or purchase documents, or both.13. Certification13.1 When specified in the purchase order or contract, thepurchaser shall be furnished certi

49、fication that samples repre-senting each lot have been tested or inspected as directed in thisspecification and the requirements have been met. Whenspecified in the purchase order or contract, a report shall befurnished on this testing and inspection.14. Product Marking14.1 Each dispenser shall be provided with an identificationplate or adjacent plate(s) securely affixed to the item. Theplate(s) and its markings shall meet UL 73 requirements forlabels on indoor equipment.15. Manuals15.1 Format and content of applicable manuals shall be