1、Designation: F1126 12 (Reapproved 2017)1An American National StandardStandard Specification forFood Cutters (Electric)1This standard is issued under the fixed designation F1126; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the y
2、ear 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.1NOTEEditorial corrections incorporated throughout in November 2017.1. Scope1.1 This specification covers commercial electr
3、ic food cut-ters with a rotating shallow bowl to carry food productsthrough a set of rotating vertical knives that are on an axisperpendicular to the radii of the bowl. The food cutter can befor counter or table mounting, furnished with or without atable.1.2 The values stated in inch-pound units are
4、 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 following precautionary caveat pertains only to thetest method portion, Section 10, of this specification: Thisstandard do
5、es not purport to address all of the safety concerns,if any, associated with its use. It is the responsibility of the userof this standard to establish appropriate safety, health, andenvironmental practices and determine the applicability ofregulatory limitations prior to use.1.4 This international
6、standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade (TBT) Committee.
7、2. Referenced Documents2.1 ASTM Standards:2D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and Facilities2.2 NSF Standards:3NSF/ANSI 8 Commercial Powered Food Preparation Equip-mentN
8、SF/ANSI 2 Food Equipment2.3 Underwriters Laboratories Standards:4ANSI/UL 763 Motor-Operated Commercial Food PreparingMachinesANSI/UL 969 Marking and Labeling Systems2.4 ANSI Standard:5ANSI Z1.4 Sampling Procedures and Tables for Inspectionby Attributes2.5 Military Standards:6MIL-STD-1399/300 Interfa
9、ce Standard for ShipboardSystems, Section 300A, Electric Power, Alternating Cur-rentMIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment (Type I-Environmental and Type II-Internally Ex-cited)MIL-STD-461 Requirements for the Control of Electromag-netic Interference Characteristics of Subsystems
10、 andEquipment3. Terminology3.1 Definitions:3.1.1 electric food cutter, nmachine that uniformly re-duces food products to a small particle size for salads, spreads,bread crumbs, and other food service recipes.3.1.1.1 DiscussionReduction of food product is accom-plished by combining the rotation of th
11、e product bowl with theperpendicular high-speed rotation of a set of stainless steelcutlery knives. The food cutter shall consist of the followingprincipal parts: base, legs (optional), product bowl, knives,bowl cover with interlock, motor, controls, and attachmentpower take-off hub (optional) for a
12、ttachments listed in 6.5.1.1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.04 onMechanical Preparation Equipment.Current edition approved Nov. 1, 2017. Published December 2017. Originallyapproved in 199
13、2. Last previous edition approved in 2012 as F1126 12. DOI:10.1520/F1126-12R17E01.2For 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 pag
14、e onthe ASTM website.3Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140, http:/www.nsf.org.4Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515,http:/.5Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New
15、 York, NY 10036, http:/www.ansi.org.6Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http:/www.dodssp.daps.mil.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United Sta
16、tesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Tr
17、ade (TBT) Committee.100 4. Classification4.1 GeneralFood cutters shall be of the following types,sizes, and classes:4.1.1 Types:4.1.1.1 Type IThis machine shall have a rotating productbowl with rotating knives and power take-off hub to driveattachments.4.1.1.2 Type IIThis machine shall have a rotati
18、ng productbowl with rotating knives without a power take-off hub.4.1.2 Sizes:4.1.2.1 Size 114-in. (355.6-mm) inside diameter, 234-in.(70-mm) deep bowl with a minimum capacity equal to 5 lb(2.27 kg) of fresh meat.4.1.2.2 Size 218-in. (457.2-mm) inside diameter, 358-in.(92.1-mm) deep bowl with a minim
19、um capacity equal to 14 lb(6.36 kg) of fresh meat.4.1.3 Classes:4.1.3.1 Class AMounted on legs.4.1.3.2 Class BWithout legs.5. Ordering Information5.1 Purchasers should select the desired options permitted inthis specification and include the following information in thepurchasing document:5.1.1 Titl
20、e, number, and date of this specification,5.1.2 Type, size, and class of machine required (see 4.1),5.1.3 Electrical power supply characteristics (current,voltage, phase, frequency) (see 6.9.4),5.1.4 Quantity of food cutters to be furnished,5.1.5 Stand (with or without casters), if required (see sec
21、tion6.8),5.1.6 Attachments required (see 6.5.1),5.1.7 Labeling requirements (if different from 6.1.1, 6.1.2,and 13.1),5.1.8 Accessory equipment, spare, and maintenance partsrequired.5.1.9 When Federal/Military procurement is required, re-view and implement the applicable supplementary require-ments
22、(see S1 through S9).5.1.10 When specified, the purchaser shall be furnishedcertification that samples representing each lot have been eithertested or inspected as directed in this specification and therequirements have been met. When specified, a copy of the testresults shall be furnished.6. Physica
23、l Requirements6.1 Design and ManufactureThe food cutter shall becomplete so that when connected to the specified source ofpower the unit can be used for its intended function. Foodcutters shall be rigid, and parts subject to wear shall beaccessible for adjustment and replacement. The food cuttershal
24、l meet the then current applicable requirements of NSF/ANSI 8 and ANSI/UL 763.6.1.1 Compliance with NSF/ANSI 8Acceptable evidenceof meeting the requirements of NSF/ANSI 8 shall be the NSFcertification mark on the food cutter and listing in the manu-facturers product listings on the NSF website, nsf.
25、org, acertified test report from a recognized independent testinglaboratory acceptable to the user, or a certificate issued by NSFunder its special one-time contract evaluation/certificationservice.6.1.2 Compliance with ANSI/UL 763Acceptable evidenceof meeting the requirements of ANSI/UL 763 shall b
26、e a ULListing Mark on the food cutter, or a certified test report froma recognized independent testing laboratory acceptable to theuser.6.1.3 MaterialsMaterials used in the construction of foodcutters shall comply with the applicable requirements ofNSF/ANSI 8. Materials used shall be free from defec
27、ts thatwould adversely affect the performance or maintainability ofindividual components of the overall assembly.6.1.3.1 Corrosion-Resistant SteelCorrosion-resistant steelshall conform to the requirements of any 300 series stainlesssteel having a minimum chromium content of 16 %, inaccordance with N
28、SF requirements, except knives, which shallconform to 6.3.6.1.3.2 Corrosion-Resisting MaterialCorrosion-resistingmaterial is material other than corrosion-resistant steel that isequivalent in the food cutter application.6.1.4 Human Factors CriteriaHuman factors engineeringcriteria, principles and pr
29、actices, as defined in Practice F1166,shall be used in the design of all food cutters.6.2 BowlThe bowl shall be made of a single piece ofcorrosion-resistant steel and be readily removable for easycleaning.6.3 KnivesThe knives shall be cutlery grade stainless steelwith a hardness between 50 and 56 on
30、 the Rockwell C scale.Each food cutter shall have a minimum of two cutting knivesand have a knife speed of 1725 6 100 rpm.6.4 Bowl CoverThe bowl cover shall be made of acorrosion-resisting material and be of one-piece construction.6.5 Attachment HubThe powered attachment hub pro-vided on the Type I
31、food cutter shall be of corrosion-resistingmaterial and shall be permanently lubricated. The power hubdrive unit shall have a speed of 209 6 25 rpm for Size 1 and256 6 25 rpm for Size 2.6.5.1 AttachmentsType I food cutters shall be provided,when ordered, with any of the following attachments asspeci
32、fied (see 5.1.6):6.5.1.1 Nine-inch vegetable slicer,6.5.1.2 Meat chopper,6.5.1.3 Dicer,6.5.1.4 French-fry attachment, or6.5.1.5 Speed drive attachment, or combination thereof.6.6 BaseThe supporting base for both ClassAand Class Bfood cutters shall be of one-piece construction and of acorrosion-resis
33、ting material. The base shall be of rigid andsturdy design and the entire bottom shall be enclosed com-pletely with a one-piece, corrosion-resisting material.6.7 LegsClass A food cutters shall be provided with fourlegs made of corrosion-resisting material. The legs shall eachhave a rubber foot to en
34、sure stability and shall be of a heightto meet NSF/ANSI 8 requirements.F1126 12 (2017)1200 6.8 Accessory StandWhen specified (see 5.1.5), a stand ofrigid and stable design shall be provided. The stand shall beconstructed of corrosion-resistant steel and the top shall beadjustable to a nominal 38 in.
35、 (965.2 mm) from the floor. Thestand shall meet the requirements of NSF/ANSI 2 and, whenspecified, casters shall be equipped with brakes.6.9 Electrical Devices:6.9.1 Power SupplyThe food cutter shall be furnishedwith a 5-ft (1.52-m) minimum length cord and plug withground or be double-insulated.The
36、cord and plug shall be sizedand shall be the appropriate configuration for the specifiedelectrical characteristics.6.9.2 Motor(s)Motor shall meet the requirements ofANSI/UL 763. The horsepower rating of the Size 1 food cuttershall be a minimum of12 hp and for a Size 2, a minimum of1 hp. The food cut
37、ter motor(s) shall be of the continuous dutytype.6.9.3 Power SwitchThe food cutter shall be furnishedwith a switch, which shall open all motor leads (see 7.3).6.9.4 Electrical SpecificationsNominal electrical specifi-cations are: 120/60/1, 208/60/1, 240/60/1, 208/60/3, 240/60/3,480/60/3.7. Hazard Pr
38、otection7.1 The food cutter shall meet the requirements ofANSI/UL763.7.2 Switch GuardThe ON/OFF switch shall be guarded,or the operator shall be designed in such a manner to preventunplanned activation.7.3 Bowl Cover InterlockThe cover shall be designed tointerlock, either with the switch that start
39、s the machine so thatthe bowl cover cannot be raised with the switch in the ONposition or with a switch that disconnects power to the knifemotor when the bowl cover is raised.8. Performance Requirements8.1 SignificanceThe purpose of the test is to demonstratethe productivity of the food cutter and t
40、he chopper attachment.8.1.1 Food Cutter and KnifeThe processing of the meat asdescribed in 9.2 shall be comparable to hamburger that hasbeen run through a standard grinding plate with316-in. (4.75-mm) diameter holes and shall not exceed 2-min processingtime.8.1.2 Chopper Attachment with18-in. (3.2-m
41、m) Plate andKnifeThe grinding of the meat as described in 9.3 shall yieldan average grind rate of 7 lb/min (3.2 kg/min) for a Size 1 foodcutter and 8 lb/min (3.67 kg/min) for a Size 2 food cutter.9. Test Methods9.1 OperationThe food cutter shall function properlywhen operated in accordance with the
42、manufacturers instruc-tions and shall be operated in accordance with these instruc-tions to determine compliance with 8.1.9.2 Food Cutter Bowl and KnifeFresh, raw, fat-trimmed,boneless chuck at a temperature of 40 6 5F (4.46 2.8C), cutinto 2-in. (50.8-mm) cubes for the Size 1 food cutter and 3-in.(7
43、6.2-mm) cubes for the Size 2 food cutter. The machine shallbe started, and a quantity of meat equivalent to the minimumbowl capacity of the food cutter, shall be fed into the bowl (see4.1.2). The time necessary for processing shall be checked forconformance to 8.1.1.9.3 Chopper Attachment with18-in.
44、 (3.2-mm) Plate andKnifeFresh, raw, boneless chuck in 1-in. (25.4-mm) 1-in.(25.4-mm) 7-in. (178-mm) strips at a temperature of 40 65F (4.4 6 2.8C) shall be fed into the chopper as fast as thefeed screw is able to convey the product. The time necessaryfor processing shall be checked for conformance t
45、o 8.1.2.10. Sampling10.1 When specified in the contract or purchase order,sampling for inspection shall be performed in accordance withANSI Z1.4, which will supersede implied sampling require-ments stated elsewhere in this specification.11. Inspection11.1 End-Item TestingWhen specified in the contra
46、ct orpurchase order, one production item, selected at random fromeach lot, shall be tested by the manufacturer in accordance withthe applicable paragraphs of Section 9. Performance resultsshall be recorded in a permanent file and the information shallbe available to the customer upon demand. Any sub
47、sequentchange in design that would relate to performance shall requirea new test record.11.2 Quality Conformance InspectionThe manufacturershall have an effective quality audit inspection.11.3 Component and Material InspectionIncoming com-ponents and materials shall be inspected by the manufacturer
48、tothe design parameters as specified on drawings or purchasedocuments, or both.12. Rejection and Rehearing12.1 RejectionDuring inspection, any failure to performin accordance with the requirements of this specification arecause for rejection of the lot.12.2 RehearingThe supplier will be given a rehe
49、aring onthe remainder of the lot by inspection of additional foodcutter(s).Acceptance of the food cutter that failed inspection isat the discretion of the purchaser.13. Product Marking13.1 IdentificationEach food cutter shall be provided withan identification plate or adjacent plates securely affixed to theitem. The plate(s) shall be molded, die-stamped, etched onmetal, or an ANSI/UL 969 Recognized label material. Themarking(s) shall be durable and shall be legible and readilyvisible a
