1、Designation: F2646 16 An American National StandardStandard Specification forBread Slicing Machines1This standard is issued under the fixed designation F2646; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revisio
2、n. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This specification covers commercial, electricallyoperated, bread slicing machines.1.2 The values stated in inch-pound units are t
3、o be regardedas the standard. The values given in parentheses are forinformation only.1.3 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices a
4、nd determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2A240/A240M Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for PressureVessels and for General ApplicationsD3951 Practice for Commercial PackagingF
5、760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and Facilities2.2 ANSI Standards:3Z1.4 Sampling Procedures and Tables for Inspection byAttributes2.3 BISSC Standards:4ANSI/BISSC Z50.22003 Sanitation Standard for the De-sign
6、 of Bakery Equipment2.4 NEMA Standards:5MG 1 Motors and Generators2.5 NSF/ANSI Standards:6NSF/ANSI 8 Commercial Powered Food Preparation Equip-ment2.6 ANSI/UL Standards:7ANSI/UL 763 Motor-Operated Commercial Food PreparingMachinesANSI/UL 969 Marking and Labeling Systems2.7 Federal and Military Docum
7、ents:8MIL-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 of Electromag-netic Interference Chara
8、cteristics of Subsystems andEquipment3. Terminology3.1 Definitions:3.1.1 bread slicing machine, nmachine with a motor-driven knife or knives for slicing the bread and having aninfeed to position the whole loaf for slicing and an outfeed areafor holding the sliced loaf awaiting manual removal from th
9、emachine.3.1.2 recovered materials, nmaterials that have been col-lected or recovered from solid waste and reprocessed tobecome a source of raw materials, as opposed to virgin rawmaterials.4. Classification4.1 GeneralBread slicing machines covered by this speci-fication are classified by type, class
10、, and style.4.2 Type:4.2.1 Type IBread slicing machine, gravity feed,4.2.2 Type IIBread slicing machine, mechanical single-loaf feed, and1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.04 onMechanical P
11、reparation Equipment.Current edition approved Dec. 1, 2016. Published January 2017. Originallyapproved in 2007. Last previous edition approved in 2011 as F2646 07 (2011).DOI: 10.1520/F2646-16.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at ser
12、viceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.4Available from Baking Industry Sanitation
13、 Standards Committee (BISSC), P.O.Box 3999, Manhattan, KS 66505-3999, http:/www.bissc.org.5Available from National Electrical Manufacturers Association (NEMA), 1300N. 17th St., Suite 1752, Rosslyn, VA 22209, http:/www.nema.org.6Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., A
14、nnArbor, MI 48113-0140, http:/www.nsf.org.7Available from Comm 2000, 1414 Brook Dr., Downers Grove, IL 60515,http/m-.8Available 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,
15、 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards, Guides an
16、d Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.14.2.3 Type IIIBread slicing machine, mechanicalmultiple-loaf feed.4.3 Class:4.3.1 Class IReciprocating knife,4.3.2 Class IICircular knife,4.3.3 Class IIISickle knife, and4.3.4 Class IVContinuous (ba
17、nd) knife.4.4 Style:4.4.1 Style ICountertop or stand mounted,4.4.2 Style 2Floor mounted, and4.4.3 Style 3Portable.5. Ordering Information5.1 Ordering DataPurchasers shall select the bread slicingmachine and any preferred options and include the followinginformation in the purchasing document:5.1.1 T
18、itle, number, and date of this specification,5.1.2 Type, class, and style of machine required,5.1.3 Quantity to be furnished,5.1.4 Electrical power supply characteristics: voltage,phase, frequency (see 7.2.1),5.1.5 Accessory equipment, options, spare parts, and main-tenance parts required,5.1.6 When
19、 Federal/Military procurement is required, re-view and implement the applicable supplementary require-ments (see S1 through S8),5.1.7 When specified, the purchaser shall be furnishedcertification that samples representing each lot have been eithertested or inspected as directed in this specification
20、 and therequirements have been met (when specified, a copy of the testresults shall be furnished),5.1.8 Level of preservation and packing required if otherthan as stated in Practice D3951 (see 18.1),5.1.9 Labeling requirements (if different than 16.1), and5.1.10 Whether the equipment shall meet the
21、requirementsof NSF/ANSI, ANSI/UL, or BISSC standards, or a combina-tion thereof.6. Material6.1 GeneralMaterials used in the construction of breadslicing machines shall comply with the applicable requirementsof NSF/ANSI 8 or ANSI/BISSC Z50.2-2003, or both. Materi-als used shall be free from defects t
22、hat would affect theperformance or maintainability of individual components or ofthe overall assembly. Materials not specified herein shall be ofthe same quality used for the intended purpose in commercialpractice. None of the above shall be interpreted to mean thatthe use of used or rebuilt product
23、s are allowed under thisspecification unless otherwise specified.7. Design and Construction7.1 GeneralBread slicing machines shall be deliveredassembled, ready for mounting, connection to electricity, anduse as applicable. The bread slicing machine shall be simple todisassemble and reassemble withou
24、t special tools or equip-ment. It shall meet the then current requirements of NSF/ANSI8 or ANSI/BISSC Z50.2-2003, or both, and ANSI/UL 763.7.1.1 The bread slicing machine shall be designed to trans-versely slice loaves, which are a minimum of 12 in. (304 mm)long and 412 in. square (114 mm). Slices s
25、hall be cleanly andevenly cut to the thickness specified. A crumb tray shall beprovided which is suitable for catching crumbs that fall fromthe slicer. The crumb tray may be a pan or drawer. It shall beattached to the machine by mechanical means, and shall bereadily removable for cleaning. Gravity f
26、eed and mechanicalmultiple-loaf feed models shall be equipped with loaf guidesconsisting of two full-length members one on each side of thechute. The separation between the two members shall beadjustable from 6 in. (152 mm) to a maximum of 16 in. (406mm). Each member shall be provided with a mechani
27、calclamping device or devices for rapid manipulation by hand andsecurely locating the member in the desired position. Counter-top and stand-mounted models shall be furnished with 4non-skid feet or be mechanically fastened to the stand. No toolsor excessive force shall be required to make adjustments
28、 on thebread slicing machine, and during adjustment, there shall be nobinding or jamming of moving parts. The bread slicingmachine shall be capable of slicing both soft and hard loaveswithout jamming or stalling, and without tearing or crushingthe loaves. There shall be no marked change in the shape
29、 of theloaf after being sliced.7.1.2 Compliance with NSF/ANSI 8Acceptable evidenceof meeting the requirements of NSF/ANSI 8 shall be the NSFcertification mark on the bread slicing machine and listing inthe current edition of the NSF Official Listing of Food ServiceEquipment, a certified test report
30、from a recognized indepen-dent testing laboratory acceptable to the user, or a certificateissued by NSF under its special one time contract evaluation/certification service.7.1.3 Compliance with ANSI/BISSC Z50.2-2003Acceptable evidence of meeting the requirements of ANSI/BISSC Z50.2-2003 shall be a
31、photocopy of the current BISSCcertificate of authorization for the bread slicing machine or acertified test report from a recognized, independent testinglaboratory acceptable to the user.7.1.4 Compliance with ANSI/UL 763Acceptable evidenceof meeting the requirements of ANSI/UL 763 shall be a ULListi
32、ng mark on the bread slicing machine, or a certified testreport from a recognized, independent testing laboratory ac-ceptable to the user.7.2 Electrical Requirements:7.2.1 Power SupplyThe bread slicing machine shall befurnished with a 6-ft. (1.83-m) minimum length cord and plugwith ground or shall b
33、e double-insulated. The cord and plugshall be sized for and be the appropriate configuration for thespecified electrical characteristics.7.2.2 MotorElectric motors used on bread slicing ma-chines be of the continuous duty type and shall conform toNEMA MG 1 and ANSI/BISSC Z50.2-2003. The motor shallb
34、e of sufficient horsepower and speed to meet the productioncapacity.7.3 Motor ControllerThe motor shall be controlled by anON-OFF switch accessible to the operator. The switch shalleither be provided with a guard or located to help preventaccidental actuation.F2646 1627.4 Cutting BladeThe cutting bl
35、ade(s) shall be heat-treated carbon steel or heat-treated stainless steel conformingto Specification A240/A240M. The hardness of the cuttingblade, measured within14 in. (6.4 mm) of the cutting edge,shall be not less than 50 nor more than 60 on the Rockwell Cscale.8. Performance Requirements8.1 When
36、tested in accordance with Section 11, the breadslicing machine shall operate without failure of the majorfunctional components.9. Workmanship, Finish and Appearance9.1 All components and assemblies of the bread slicingmachine shall be free from dirt and other extraneous materials,burrs, slivers, too
37、l and grind marks, dents, and cracks.Castings, molded parts and stampings shall be free of voids,sand pits, blow holes, and sprues. External surfaces shall befree from kinks, dents, and other deformities. Forming andwelding shall not cause damage to the metal and shall be doneneatly and accurately.1
38、0. Sampling10.1 Arepresentative production model shall be selected forperformance testing.10.2 When specified in the contract or purchase order,sampling for inspection shall be performed in accordance withANSI Z1.4.11. Test Methods11.1 Operational TestThe bread slicing machine shall beoperated, with
39、out a load, and meet the following requirementsas applicable. Inability of the machine to operate as specifiedherein shall constitute failure of the test.11.1.1 Proper operation of motor starting and stoppingdevices,11.1.2 Proper operation of adjusting and operating deviceswithin the limits specifie
40、d in 7.1 without binding, excessivefriction or excessive play.11.1.3 Proper operation of parts,11.1.4 No overheating of bearings, and11.2 Performance TestOne dozen soft crusted loaves andone dozen hard crusted loaves, each measuring 12 in. (305mm) to 14 in. (356 mm) long and 4 in. (102 mm) to 5 in.
41、(127mm) square shall be required for this test. No special adjust-ment should be made to the bread slicing machine during thistest. The bread slicing machine shall cleanly and evenly slicethe bread completely through to the specified thickness. Thereshall be no marked change in the shape of the loaf
42、 after beingsliced. Noncompliance with the requirements of 7.1 shallconstitute failure of this test.12. Sampling and Quality12.1 When specified in the contract or purchase order,sampling for inspection shall be performed in accordance withANSI Z1.4, which shall supersede implied sampling require-men
43、ts stated elsewhere in this specification.13. Inspection13.1 End Item TestingWhen specified in the contract orpurchase order, one production item, selected at random fromeach lot, shall be tested by the manufacturer in accordance withthe applicable paragraphs of Section 11. Performance resultsshall
44、be recorded in a permanent file, and the information shallbe available to the customer upon demand. Any subsequentchange in design that would relate to performance shall requirea new test record.13.2 Component and Material InspectionIncoming com-ponents and materials shall be inspected by the manufa
45、cturer tothe design parameters as specified on drawings or purchasedocuments, or both.14. Rejection and Rehearing14.1 Material that fails to conform to the requirements ofthis specification may be rejected. Rejection should be reportedto the producer or supplier promptly and in writing. In case ofdi
46、ssatisfaction with the results of the test, the producer orsupplier may make claim for a rehearing.15. Certification15.1 When specified in the purchase order or contract, thepurchaser shall be furnished certification that samples repre-senting each lot have been either tested or inspected as directe
47、din this specification and the requirements have been met. Whenspecified in the purchase order or contract, a report of the testresults shall be furnished (see 5.1.7).16. Product Marking16.1 Each bread slicing machine shall be provided with anidentification plate securely affixed to the item. The pl
48、ate shallbe molded, die-stamped, etched on metal, indelibly stamped onlabels secured by pressure-sensitive adhesive, or other meansas specified in the purchase document. If pressure-sensitivelabels are used, the requirements of ANSI/UL 969 or equiva-lent shall be met. The marking shall be durable an
49、d shall belegible and readily visible after the item is installed in theintended manner. The identification plate shall include thename, brand, or trademark of the manufacturer of such knowncharacter to be readily traceable to the manufacturer and shallstate the electrical characteristics (voltage, amperage, andfrequency) of the equipment. The plate shall also bear adistinctive number, letter or number, and letter code that willidentify an individual item or production lot of a limited groupof items. In addition, such information
