ASTM F1023-2012 Standard Specification for Dispensers Powdered Iced Tea 《粉化冰冻茶调合器的标准规范》.pdf

1、Designation:F102399 (Reapproved 2004) 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 th

2、e case of revision, the year of last revision. 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

3、specification covers counter model, self-contained powdered iced tea dispensers.1.2 The dispenser delivered under this specification shall be the manufacturers standard product. Each dispenser modelfurnished by a particular manufacturer under this specification, including parts and assemblies thereo

4、f, shall be new andinterchangeable.1.3 The values stated in inch-pound units are to be regarded as the standard. The SI units in parentheses are given forinformation only.1.4 The following safety hazards caveat pertains only to the test methods portion, Section 11, of this specification: This standa

5、rddoes not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of thisstandard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM

6、Standards:2D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities2.2 ANSI/National Safe Transit Association Standard:3ANSI/NSTA Pre-Shipment Test Procedures2.3 National Sani

7、tation Foundation Standards:4NSF No. 18 Manual Food and Beverage Dispensing EquipmentNSF No. 51 Plastic Materials and Components Used in Food Equipment2.4 ANSI/Underwriters Laboratories Standard:5ANSI/UL Standard No. 73 Food Preparing Machines2.5 American National Standards Institute Standard:6ANSI

8、Z 1.4 Sampling Procedures and Tables for Inspection by Attributes2.6 Military Standards:7MIL-STD-1399/300 Interface Standard for Shipboard Systems Section 300A Electric Power, Alternating CurrentMIL-STD-167/1 Mechanical Vibrations of Shipboard Equipment (Type IEnvironmental and Type IIInternally Exc

9、ited)MIL-STD-461Requirements for the Control of Electromagnetic InterferenceMIL-STD-462Electromagnetic Interference Characteristics, Measurement of Requirements for the Control of ElectromagneticInterference Characteristics of Subsystems and Equipment3. Terminology3.1 Definitions of Terms Specific t

10、o This Standard:1This specification is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.03 on Storageand Dispensing Equipment.Current edition approved Sept.Aug. 1, 2004.2012. Published September 2004.2012. Originally approved

11、 in 1986. Last previous edition approved in 19992004 asF1023 99 (2004). DOI: 10.1520/F1023-99R04.10.1520/F1023-12.2For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer to t

12、he standards Document Summary page on the ASTM website.3Available from National Safe Transit Association, 6022 West Touhy Ave., Chicago, IL 60648.4Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.5Available from the Underwriters Laboratories Inc., 1655

13、Scott Blvd., Santa Clara, CA 95050; 333 Pfingsten Rd., Northbrook, IL 60062; 1285 Walt Whitman Rd.,Melville, Long Island, NY 11746; or 2602 Tampa East Blvd., Tampa, FL 33619.6Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.7Available from St

14、andardization Documents Order Desk, DODSSP, Bldg. 4, Section D, 700 Robbins Ave., Philadelphia, PA 19111-50981This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Becauseit may not be

15、technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current versionof the standard as published by ASTM is to be considered the official document.Copyright ASTM International, 100 Barr Harbor Drive,

16、 PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.1 tea dispenser, ncommercial appliance designed to deliver a portion of tea, usually mixed with unrefrigerated tap waterand dispensed into a container with ice.3.1.2 throw, na quantity of powdered tea concentrate dispensed into a cont

17、ainer with ice.4. Classification4.1 TypesThe tea dispensers covered by this specification shall be of two types, each working with a powdered concentratethat is mixed with potable tap water to give a finished drink.4.1.1 Type ITea dispenser designed to work with pure tea and set to dispense 10.035 t

18、o 0.070 oz (1 to 2 g) of concentrate per235 mL(8 oz)8 oz (235 mL) of water. The dispenser is designed to be connected to a water line and have a nominal electrical ratingof 115 V, single phase, 60 Hz.4.1.2 Type IITea dispenser designed to dispense a sugared tea which may or may not be flavored, in t

19、he range of 100.35 to0.70 oz (10 to 20 g) of product per 235 mL (8 oz)8 oz (235 mL) of water. The dispenser is designed to be connected to a waterline and have a nominal electrical rating of 115 V, single phase, 60 Hz.5. Ordering Information5.1 Procurement documents should specify the following info

20、rmation:5.1.1 Title, designation, and year date of this specification,5.1.2 Type of dispenser (see 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 shall comply with NSF No. 18 and 51,

21、and UL Standard 73. Materialsnot definitely specified shall be of the quality normally used by the manufacturer for tea dispensers, providing the completed itemscomply with all provisions of the standard.7. Design and Manufacture7.1 GeneralThe dispenser shall be an electromechanical device for dispe

22、nsing either the pure tea or sugared tea powder andmixing it with tap water upon manual actuation of a momentary-on electrical switch. The instant tea and water shall be mixed ina chamber that will rinse clean at the end of the drink. The dispenser shall be designed to comply with the requirements o

23、f NSF18 and UL 73. Evidence of compliance with NSF 18 and UL 73 is as follows:7.1.1 NSFListing of the dispenser in the current edition of the NSF “Listing of Food Service Equipment” and display of theNSF seal on the finished dispenser.7.1.2 ULAcceptable evidence of meeting the requirements of UL 73

24、shall be the UL label or listing mark, indicating that thedispenser has been tested and conforms to the requirements of UL 73.7.2 DimensionsThe maximum allowable dimensions for the dispensers are specified in Table 1.7.3 ControlsThe dispenser shall be provided with a momentary contact lever-actuated

25、 switch that turns on the water anddispensing mechanism.7.4 Concentrate HopperThe volume of the hopper shall be rated in cubic centimetres.7.5 Drip or Spillage TrayA drip tray having a cover for the container to rest upon shall be positioned for accessible andsplash-free operation. The drip tray may

26、 have provisions for draining and drippings into a drain.7.6 Product Moisture ProtectionThe dispenser shall be designed to minimize the possibility of the product gumming up atthe hopper outlet due to moisture.7.7 BaseThe base of the dispenser shall be provided with mounts to protect the counter fro

27、m damage, and holes shall beprovided in the base for counter fastening.7.7.1 The dispenser shall be fully assembled and ready for operation when connected to the electrical and water supplies in themanner specified in the operating instructions.7.8 Electrical RequirementsThe dispenser shall operate

28、at a nominal 120 V, single phase, 60 Hz current. Each dispenser shallbe equipped with a flexible power supply cord with a suitable plug.8. Performance Requirements8.1 GeneralThe dispenser shall automatically combine tea powder with potable tap water to provide a tea drink whilemaintaining an ingredi

29、ent throw consistency of 610 % when tested as specified in 11.4.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 1228.2 Energy ConsumptionBy

30、means of a watt-hour meter, the energy consumed in a 24-h period can be calculated as specifiedin 11.2.8.3 Water FlowThere shall be 30 consecutive servings (water only), and each shall be within 63 % of the desired servingsetting as specified in 11.3.8.4 Ingredient ThrowThere shall be 30 consecutive

31、 servings (ingredient only) and each shall be within 610 % of the desiredsetting as specified in 11.4.8.5 Humidity TestThe hopper or container shall be emptied to within 5 % of the original ingredient weight before anunacceptable drink is drawn as specified in 11.5.9. Workmanship, Finish, and Appear

32、ance9.1 WorkmanshipAll components and assemblies of the dispenser shall be free from dirt and other extraneous material suchas burrs, slivers, rough die, tool and grind marks, dents, and cracks. Castings and molded parts, if used, shall be free of sand, fins,pits, blowholes, and sprues. External sur

33、faces shall meet the UL Sharp Edge Test.NOTE 1Although 9.1 requires subjective judgements, its inclusion is considered important as a guide in evaluating and manufacturing equipment.9.2 Metal FabricationMetal used in the fabrication of the dispensers shall be free from visually apparent defects. For

34、mingand shearing shall not cause damage to the metal and the metal shall be free from trimming marks.9.3 WeldingThe surfaces of parts to be welded shall be free from rust, scale, paint, grease, and other foreign matter. Weldsshall be smooth and free from cracks, burn holes, undercuts, or incomplete

35、fusion.9.4 Fastening DevicesHoles punched or drilled shall be free of burrs. Threaded fasteners shall not be broken, cracked, orstripped and shall be drawn tight. Rivets, when used, shall fill the hole completely and the head shall be in full contact with thesurface of the member.9.5 FinishDispenser

36、 finishes shall be free from discoloration and stains. Stainless steel shall have a 2B or smoother finish.10. Sampling and Quality Assurance10.1 SamplingWhen specified in the contract or purchase order, sampling for inspection should be performed in accordancewith ANSI Z1.4.10.2 Measure and inspect

37、the dispensers prepared for shipment for performance, safety, and appearance by a qualified qualityaudit program.11. Test Methods11.1 GeneralPrior to the performance of the tests specified herein, the unit shall be operated for a period of timerecommended by the manufacturer for adjustment of the un

38、it. The room temperature may vary from 70 to 80F (21 to 27C); andtap water having a minimum of 30 psi and a maximum of 125 psi (206 and 861 kPa) flowing pressure may be used as no waterheating is required.11.2 Energy Consumption:11.2.1 Significance and UseThe purpose of this test is to determine the

39、 energy consumption for the dispenser model beingtested.11.2.2 ProcedureThe energy consumed by the dispenser includes the augering device and solenoid valve, which run onlywhen a drink is dispensed, as well as a heater, if provided, to protect the powder from humidity. The energy used is related to

40、thenumber of drinks drawn, as well as the humidity protective heater. To estimate the daily energy consumed, proceed as follows:11.2.2.1 Measure kilowatts with the dispenser plugged in and the power switch, if provided, to “on” position, but withoutdispensing a drink. This will measure the humidity

41、protective heater power if any is used.11.2.2.2 Connect a kilowatt hour meter to the dispenser and dispense one-hundred 8-oz. (235-mL) portions in 1 h. The energymeasured will include the anti-humidity heater as well as the energy used for the augering device and the solenoid. To calculatethe energy

42、 used for dispensing 100 drinks, subtract the kilowatt hours consumed by the anti-humidity device from the total energyconsumed.11.2.2.3 The energy for 24 h can be calculated as follows:Energy, kW h/24 h 5 anti2humidity heater kW 3 24F1023-12_1F1023-12_211.3 Water Flow:11.3.1 Significance and UseThe

43、 purpose of this test is to ensure that the proper amount of water is dispensed.11.3.2 ProcedureWith the dispenser connected to a water line with a psig between 30 and 120 flow pressure, and the hopperremoved or made inoperative, adjust the water flow for the nominal water flow required for the prod

44、uct throw determined in testspecified in 11.5. After the adjustment, make 30 consecutive electric timer-controlled water portions. Each portion will be within63 % of the volume.11.4 Ingredient Throw:F1023 12311.4.1 Significance and UseThe purpose of this test is to ensure that the proper amount of p

45、owder ingredient is deposited foran 8-oz (235-mL) serving.11.4.2 ProcedureWith the water flow made inoperative, add the proper powder ingredient and adjust the powder ingredienttime for an 8-oz (235-mL) serving. After this adjustment, make 30 consecutive portions (powder ingredient only) and each sh

46、allbe within 610 % of the desired setting.11.5 Humidity Test:11.5.1 Significance and UseThe purpose of this test is to ensure that the dispenser will function properly in an environmentof high humidity.11.5.2 ProcedurePlace the dispenser in an environmental chamber of 90 6 2F (32.2 6 1C) with 80 6 5

47、 % humidity.Connect the water and install a full hopper. Record weight of powder at full hopper. During an 8-h period, draw at the standardsetting enough portions, evenly spaced over the 8-h period, for the product to empty the hopper or container. If, during the test,it is noted that no powder, or

48、virtually no powder, is dispensed during a dispensing cycle, terminate the test and note the numberof visually acceptable portions. Remove and weigh the balance of the powder in the hopper; the balance shall not exceed 5 % ofthe original powder weight.12. Inspection12.1 End Item TestingTest one prod

49、uction item selected at random from each lot in accordance with applicable tests of Section11. Record performance results in a permanent file with the information accessible to customers upon demand. Any subsequentchange in design that would relate to performance shall require a new test record and evaluation of minimum requirements.12.2 Quality Conformance InspectionThe manufacturing organization shall have an effective quality audit system.12.3 Component and Material InspectionInspect incoming components and material to the design p