ANSI ASTM F861 REV A-2014 Standard Specification for Commercial Dishwashing Racks.pdf

1、Designation: F861 14a An American National StandardStandard Specification forCommercial Dishwashing Racks1This standard is issued under the fixed designation F861; the number immediately following the designation indicates the year of originaladoption or, in the case of revision, the year of last re

2、vision.Anumber in parentheses indicates the year of last reapproval.Asuperscriptepsilon () indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the U.S. Department of Defense.1. Scope1.1 This specification covers racks used in com

3、mercialspray type dishwashing machines and for storage of cleantableware.1.2 The values stated in inch-pound units are to be regardedas standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.1.3 The foll

4、owing safety hazard caveat pertains only to thetest method portion, Section 8, of this specification: Thisstandard does not purport to address the safety concerns, ifany, associated with its use. It is the responsibility of the userof this standard to establish appropriate safety and healthpractices

5、 and determine the applicability of regulatory limita-tions prior to use.2. Referenced Documents2.1 ASTM Standards:2A240 Specification for Chromium and Chromium-NickelStainless Steel Plate, Sheet, and Strip for Pressure Vesselsand for General Applications2.2 American National Standard3ANSI Z1.4 Samp

6、ling Procedures and Tables for Inspectionby Attributes2.3 NSF International4NSF/ANSI 2 Food EquipmentNSF Food Service Equipment Listing3. Classification3.1 Commercial dishwashing racks shall be classified asfollows:3.2 Type ICompartment tray/plate rack with six compart-ments.3.2.1 Type IAService tra

7、y rack with six compartments.3.2.2 Type IBFlatware rack.3.2.3 Type ICPlate rack with seven compartments (nomi-nal 16 by 16 in. (406 by 406 mm).3.2.4 Type IDFlatware rack (nominal 16 by 16 in. (406 by406 mm).3.2.5 Type IECircular plate rack.3.2.6 Type IFPlate rack.3.3 Type IICup/Bowl rack.3.3.1 Type

8、IIATumbler rack.3.3.2 Type IIBCup rack.3.3.3 Type IICCompartmented cup rack.3.3.4 Type IIDCup/Bowl rack (nominal 16 by 16 in. (406by 406 mm).3.3.5 Type IIECircular compartmented cup, bowl, andflatware rack.3.4 Type IIICarrier cylinder.3.4.1 Type IVFlatware cylinder (plastic).3.5 Type VFlatware cylin

9、der (corrosion-resistant steel).3.6 Type VISpecial racks (see 6.7).4. Ordering Information4.1 Purchasers should select the preferred options permittedherein and include the following information in the procure-ment document:4.1.1 Title, designation, and year of issue of this specifica-tion.4.1.2 Typ

10、e and style.4.1.3 Material (See 5.2.1 and 5.2.2).4.2 The overall height and the maximum diameter, exclud-ing the handle of the cup, must be submitted when orderingracks to meet Type IIC (see 6.3).4.3 When ordering special racks (Type VI), dimensionaldata of overall height and maximum diameter of war

11、e must be1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.01 onCleaning and Sanitation Equipment.Current edition approved Dec. 15, 2014. Published December 2014. Originallyapproved in 1984. Last previous

12、 edition approved in 2014 as F861 14. DOI:10.1520/F0861-14A.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.3

13、Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959

14、. United States1furnished. For cups, exclude handle from overall diametermeasurement (see 6.3).5. Materials and Manufacture5.1 Materials:5.1.1 Corrosion-Resistant SteelCorrosion-resistant steelshall conform to requirements of any 300 series stainless steelsspecified in Specification A240.5.1.2 Molde

15、d PlasticRacks shall conform to NSF/ANSI 2.5.2 Manufacture:5.2.1 RacksThe frame or body for racks may be made ofplastic material conforming to the requirements of 5.1.2. Thediagonal distance between corners of finished racks shall notvary more than 618 in. (3.18 mm). Outside dimension of racksshall

16、not deviate from the nominal dimension by more than18in. (3.18 mm). Racks shall be designed for stacking.5.2.2 Silverware CylindersCylinders shall be made eitherof plastic material conforming to the requirements of 5.1.2 ormay be made of corrosion-resistant steel conforming to therequirements of 5.1

17、.1.6. Physical Requirements6.1 Unless otherwise specified, the dishwashing racks shallbe nominal 1934 by 1934 in. (501.6 by 501.6 mm) overalldimensions, and shall have four-way indexing capability.6.2 Type I (Compartment Tray/Plate (Six compartments)Rack shall be suitable for holding 9 in. (229 mm)

18、dinner plates,or trays measuring approximately 1512 in (394 mm) long by1158 in. (295 mm) wide by34 in. (19 mm) deep. The rack shallbe divided to hold six of these trays or 12 plates for washingand sanitizing in a commercial dishwashing machine.6.2.1 Type IA, (Service Tray (Six Compartments)Rackshall

19、 be suitable for holding cafeteria-type service trays mea-suring approximately 15 20 in. (381 508 mm). The rackshall be divided to hold no less than six such trays for washingand sanitizing in a commercial dishwashing machine.6.2.2 Type IB (Flatware)Rack shall be suitable for hori-zontal racking of

20、flatware for washing and sanitizing in acommercial dishwashing machine. Bottom of rack shall be ofa design to permit free flow of water and prevent loss offlatware through the bottom, or bottom of rack shall be fittedwith a flat insert. Rack shall be of a design to discourageoverloading of flatware.

21、6.2.3 Type IC (Nominal 16 by 16 in. (406 by 406 mm) Plate(7 compartments)Rack shall be suitable for holding 9-in.(229-mm) dinner plates. The rack shall be divided to holdseven of these plates for washing and sanitizing in a single tankcommercial dishwashing machine.6.2.4 Type ID (Nominal 16 by 16 in

22、. (406 by 406 mm),Flatware)Rack shall be suitable for horizontal racking offlatware for washing and sanitizing in a single tank commercialdishwashing machine. Bottom of rack shall be of a design toprevent flatware from protruding and to permit a free flow ofwater, or bottom of rack shall be fitted w

23、ith a flat insert. Rackshall be of a design to discourage overloading of flatware.6.2.5 Type IE (Circular), Plate)Rack shall be suitable forholding 9-in. (229-mm) dinner plates. The rack shall be dividedto hold no less than eight plates for washing and sanitizing ina single tank commercial dishwashi

24、ng machine of circularshape.6.2.6 Type IF (Plate)Rack shall be suitable for holding9-in. (229-mm) dinner plates. The rack shall be divided to holdno less than sixteen plates for washing and sanitizing in acommercial dishwashing machine.6.3 Type II (Rack, Cup/Bowl)Rack shall be suitable forholding 10

25、12 oz (311 mL) or 534-in. (146-mm) diameterbowls. Rack shall hold not less than sixteen bowls for washingand sanitizing in a commercial dishwashing machine. The rackshall also be suitable for conveying a Type III carrier througha dishwashing machine. The frame or body of the rack shouldhave an insid

26、e height of not less than 31116 in. (937 mm).6.3.1 Type IIA (Tumbler)Rack shall be divided into notless than 36 compartments suitable for washing and storingtumblers having maximum dimensions of 4 in. (102 mm) highby 234 in. (70 mm) diameter. Inside height of rack shall not beless than 4 in. (102 mm

27、) nor more than 518 in. (130 mm).6.3.2 Type IIB (Cup)Rack shall be suitable for holding1012 ounce (311 mL) cups. Rack shall hold not less than 18cups for washing and sanitizing in a commercial dishwashingmachine. Rack shall be designed to provide for individualspacing or positioning of cups.6.3.3 Ty

28、pe IIC (Compartmented, Cup)Rack shall be suit-able for holding cups and mugs for washing and sanitizing ina commercial dishwashing machine. Cups and mugs shall besupported at an angle to facilitate drainage. One full rack shallbe able to stack on top of another full rack without the ware inthe botto

29、m rack touching the bottom of the top rack (See 4.3).Separation between compartments shall prevent contact be-tween individual cups or mugs in accordance with the follow-ing styles:6.3.3.1 Style A16 compartments.6.3.3.2 Style B24 compartments.6.3.3.3 Style C25 compartments.6.3.4 Type IID (Nominal 16

30、 by 16 in. (406 by 406 mm),Cup/Bowl)Rack shall be suitable for holding cups and bowls.Rack shall hold not less than fifteen 1012 oz (311-mL) cups orfive 534 in. (146 mm) diameter bowls for washing andsanitizing in a single tank commercial dishwashing machine.6.3.5 Type IIE (Compartmented (Circular),

31、 Cup, Bowl, andFlatware)Rack shall be suitable for holding cups, bowls, andflatware for washing and sanitizing in a single tank commercialdishwashing machine of circular shape. The rack shall have acapacity of fourteen 1012 oz (311-mL) cups or seven 534 in.(146 mm) diameter bowls. Bottom of rack sha

32、ll be of a designto prevent flatware from protruding and to permit a free flow ofwater, or bottom of rack shall be fitted with a flat insert.6.4 Type III (Carrier Cylinder)Carrier shall be of thebasket type, designed for transporting six Type IV or Type Vcylinders to, through, and from dishwashing m

33、achines. Thecarrier shall be made of corrosion-resistant steel or plastic andshall have a body and a suitable handle. Overall dimensions ofthe body shall be 10 to 11 in. (254 to 279 mm) wide by 14 to15 in. (356 to 381 mm) long. Corners of the body shall berounded to a minimum radius of12 in. (13 mm)

34、. The carrier,when lifted and carried by the handle, shall support withoutF861 14a2distortion, 6 fully loaded Type IV or Type V cylinders by theirflanges. The handle shall have its axis along the length of thebasket and shall be fastened securely to the basket at the ends.The grip of the handle shal

35、l be of a height to clear by 1 in. (25.4mm) the protruding end of an 812 in. (216 mm) long kniferesting in any position within any of the six cylinders. When inthe carrying position with the handle fully extended, the handleshall have provision to prevent the carrier with cylinders fromtipping to ei

36、ther side because of unbalanced loading.6.5 Type IV (Cylinder (Plastic), Flatware)The wall andbottom thickness, exclusive of reinforcement ribs, shall be notless than 0.105 in. (2.67 mm). The overall height of thecylinder shall be 558 in. 614 in. (143 6 6.35 mm). The topof the cylinder shall have a

37、molded flange extending outwardapproximately12 in. (6.35 mm). The thickness of the flangeshall not be less than the thickness of the body. The outsidediameter of the cylinder at the top, directly under the flange,shall be 31316 6116 in. (96.8 6 1.59 mm). The body of thecylinder may be tapered to an

38、outside diameter of not less than314 in. (83 mm) at the bottom. The cylinder wall and bottomshall be perforated or slotted to permit free flow of water fromthe cylinder. Perforations or slots shall be of a size to prohibitthe flatware from falling out of the cylinder. All holes or slotsshall be so l

39、ocated as not to affect adversely the durability ofthe cylinder.6.6 Type V (Cylinder, Flatware (Corrosion-ResistantSteel)Cylinders shall have a finished thickness of not lessthan 0.0375 in. (0.95 mm) nor more than 0.0437 in. (1.11 mm).The overall height of the cylinder shall be 558 614 in. (1436 6.3

40、5 mm). The top of the cylinder shall be flanged out fromthe body at an approximate 90 angle for not less than14 in.(6.35 mm) nor more than38 inch (9.53 mm). The outsidediameter, directly under the flange, shall be 31316 6116 in.(96.8 6 1.59 mm). The body of the cylinder may be tapered toan outside d

41、iameter of not less than 314 in. (83 mm) at thebottom. The cylinder wall and bottom shall be perforated topermit free flow of water from the cylinder. Perforations shallbe of a size to prohibit flatware from falling out of the cylinder.All holes shall be so located as not to affect adversely thedura

42、bility of the cylinder.6.7 Type VI (Special Racks)Racks designed for warerequiring internal dimensions other than those previouslyspecified, may be permitted, provided the racks otherwise meetrequirements of the standard. Glass, cup, and bowl racks shallbe able to stack on top of another full rack w

43、ithout the ware inthe bottom rack touching the bottom of the top rack (see 4.3).7. Performance Requirement7.1 Structural PerformanceRacks, after testing, shallshow no distortion or breakage to an extent that would impairor prohibit the use of racks as tested in Section 8.8. Structural Test Methods8.

44、1 Impact Test (Racks, Types I and II only):8.1.1 SignificanceThis test measures durability of theracks.8.1.2 Apparatus:8.1.2.1 Two Complete Racks of Each Type (Types I and IIonly).8.1.2.2 Concrete Floor Surface.8.1.3 Procedure:8.1.3.1 Perform tests at a room temperature of 70 6 10F(21 6 5.5C).8.1.3.

45、2 Drop each rack from a height of 4 ft (1219 mm)measured from the bottom of the rack to the floor.8.1.3.3 Subject each rack to four impacts to each side, topsurface, bottom surface, and each corner.8.2 Bow Test:8.2.1 SignificanceThis test measures deformation of theracks.8.2.2 Apparatus:8.2.2.1 One

46、Complete Rack of Each Type to Be Supplied.8.2.2.2 Door-Type or Simulated Dishwashing Machine Con-figuration.8.2.3 Procedure:8.2.3.1 Load rack with an evenly distributed weight of32 lb (14.5 kg).8.2.3.2 Expose rack to a 180F (82C)-rinse spray of10 g/min for a period of 3 min or immerse at 180F (82C)

47、for3 min.8.2.3.3 Remove weight from rack immediately after rinsespray cycle. Allow rack to return to room temperature.8.2.3.4 Determine total bow by measuring deflection be-yond the rack base plane with rack inverted on a flat surface.Maximum bow shall not exceed18 in. (3.18 mm) beyond thebase plane

48、.9. Inspection9.1 Visual ExaminationExamination of the end item shallbe in accordance with Table 1. The lot shall be expressed inunits of racks or cylinders, as applicable, for the purpose ofdetermining the sample size in accordance with ANSI Z1.4.The sample unit shall be one completely fabricated r

49、ack orcylinder of the same type as applicable. The inspection levelshall be Level II with an acceptable quality level of 2.5 formajor defects and 6.5 for total defects, expressed in defects perhundred units.9.2 Dimensional ExaminationExamination shall be madeof the end item to determine compliance with dimensionalrequirements. Any dimension that exceeds the specific toler-ance shall be classified as a defect.The inspection level shall beS-2 with an acceptable quality level of 6.5 defect