1、Designation: F 1126 08Standard Specification forFood Cutters (Electric)1This standard is issued under the fixed designation F 1126; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A number in parentheses
2、indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This specification covers commercial electric food cut-ters with a rotating shallow bowl to carry food productsthrough a set of rotating vertical knives tha
3、t 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 to be regardedas standard. The values given in parentheses are mathematicalconversions to SI units that are prov
4、ided 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 does not purport to address all of the safety concerns,if any, associated with its use. It is the responsibility of
5、 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:2D 3951 Practice for Commercial PackagingF 760 Specification for Food Service Equipment ManualsF 1166 Practi
6、ce for Human Engineering Design for MarineSystems, Equipment, and Facilities2.2 NSF Standards:3NSF/ANSI 8 Commercial Powered Food PreparationEquipmentNSF/ANSI 2 Food EquipmentNSF Food Service Equipment Listing (current year)2.3 Underwriters Laboratories Standards:4ANSI/UL 763 Motor-Operated Commerci
7、al 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 Interface Standard for Shipboard Sys-tems, Section 300A, Electric Power, Alternating CurrentMIL-STD-167/1 M
8、echanical Vibration of Shipboard Equip-ment (Type I-Environmental and Type II-Internally Ex-cited)MIL-STD-461 Requirements for the Control of Electro-magnetic Interference Characteristics of Subsystems andEquipment3. Terminology3.1 Definitions:3.1.1 electric food cutter, nmachine that uniformly re-d
9、uces 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 the product bowl with theperpendicular high-speed rotation of a set of stainless steelcutlery knives.
10、 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 attachments listed in 6.5.1.4. Classification4.1 GeneralFood cutters shall be of the following types
11、,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 rotating productbowl with rotating knives without a power take-off hub.4.1.2 Sizes:1This specification
12、 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 April 1, 2008. Published April 2008. Originallyapproved in 1992. Last previous edition approved in 2003 as F 1
13、126 03.2For 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 NSF International, P.O. Box 130140, 78
14、9 N. Dixboro Rd., AnnArbor, MI 48113-0140, http:/www.nsf.org.4Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515.5Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.6Available from Standardization Documents Orde
15、r Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http:/www.dodssp.daps.mil.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4.1.2.1 Size 114-in. (355.6-mm) inside diameter, 234-in.(70-mm) deep bowl wit
16、h 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 minimum 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 Purc
17、hasers should select the desired options permitted inthis specification and include the following information in thepurchasing document:5.1.1 Title, 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
18、, volt-age, 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 section6.8),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,
19、and maintenance partsrequired.5.1.9 When Federal/Military procurement is required, re-view and implement the applicable supplementary require-ments (see S1 through S9).5.1.10 When specified, the purchaser shall be furnishedcertification that samples representing each lot have been eithertested or in
20、spected as directed in this specification and therequirements have been met. When specified, a copy of the testresults shall be furnished.6. Physical Requirements6.1 Design and ManufactureThe food cutter shall becomplete so that when connected to the specified source ofpower the unit can be used for
21、 its intended function. Foodcutters shall be rigid, and parts subject to wear shall beaccessible for adjustment and replacement. The food cuttershall 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 requirem
22、ents of NSF/ANSI 8 shall be the NSFcertification mark on the food cutter and listing in the currentedition of the NSF listing book for food equipment and relatedproducts, components and materials, a certified test report froma recognized independent testing laboratory acceptable to theuser, or a cer
23、tificate issued by NSF under its special one-timecontract evaluation/certification service.6.1.2 Compliance with ANSI/UL 763Acceptable evidenceof meeting the requirements of ANSI/UL 763 shall be a ULListing Mark on the food cutter, or a certified test report froma recognized independent testing labo
24、ratory 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 defects thatwould adversely affect the performance or maintainability ofindividual components of the overall ass
25、embly.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 NSF requirements, except knives, which shallconform to 6.3.6.1.3.2 Corrosion-Resisting MaterialCorrosion-res
26、istingmaterial is material other than corrosion-resistant steel that isequivalent in the food cutter application.6.1.4 Human Factors CriteriaHuman factors engineeringcriteria, principles and practices, as defined in Practice F 1166,shall be used in the design of all food cutters.6.2 BowlThe bowl sha
27、ll 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 the Rockwell C scale.Each food cutter shall have a minimum of two cutting knivesand have a knife speed of
28、 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 food cutter shall be of corrosion-resistingmaterial and shall be permanently lubricated. The power hubdriv
29、e 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 asspecified (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
30、attachment, or6.5.1.5 Speed drive attachment, or combination thereof.6.6 BaseThe supporting base for both Class A and ClassB food cutters shall be of one-piece construction and of acorrosion-resisting material. The base shall be of rigid andsturdy design and the entire bottom shall be enclosed com-p
31、letely 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 ensure stability and shall be of a heightto meet NSF/ANSI 8 requirements.6.8 Accessory StandWhen specified
32、 (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. (965.2 mm) from the floor. Thestand shall meet the requirements of NSF/ANSI 2 and, whenspecified, casters shall be equipped
33、 with brakes.6.9 Electrical Devices:6.9.1 Power SupplyThe food cutter shall be furnishedwith a 6-ft (1.83-m) minimum length cord and plug withground or be double-insulated. The cord and plug shall be sizedand shall be the appropriate configuration for the specifiedelectrical characteristics.F1126082
34、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 cutter motor(s) shall be of the continuous dutytype.6.9.3 Power SwitchThe food cutter shall be furnishedwith a switch,
35、 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 Protection7.1 The food cutter shall meet the requirements ofANSI/UL763.7.2 Switch GuardThe ON/OFF switch shall be gua
36、rded,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 starts the machine so thatthe bowl cover cannot be raised with the switch in the ONposition or with a switch that discon
37、nects 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 the chopper attachment.8.1.1 Food Cutter and KnifeThe processing of the meatas described in 9.2 shall be comparable
38、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-mm) Plate andKnifeThe grinding of the meat as described in 9.3 shall yieldan average grind rate of 7 lb/min (3.2 kg
39、/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 manufacturers instruc-tions and shall be operated in accordance with these instruc-tions to determine compliance w
40、ith 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.(76.2-mm) cubes for the Size 2 food cutter. The machine shallbe started, and a quantity of meat equivalent to the mi
41、nimumbowl 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. (3.2-mm) Plate andKnifeFresh, raw, boneless chuck in 1-in. (25.4-mm) 3 1-in.(25.4-mm) 3 7-in. (178-mm) strips at
42、 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 to 8.1.2.10. Sampling10.1 When specified in the contract or purchase order,sampling for inspection shall be pe
43、rformed in accordance withANSI Z1.4, which will supercede implied sampling require-ments stated elsewhere in this specification.11. Inspection11.1 End-Item TestingWhen specified in the contract orpurchase order, one production item, selected at random fromeach lot, shall be tested by the manufacture
44、r 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 subsequentchange in design that would relate to performance shall requirea new test record.11.2 Quality Conforma
45、nce InspectionThe manufacturershall have an effective quality audit inspection.11.3 Component and Material InspectionIncoming com-ponents and materials shall be inspected by the manufacturer tothe design parameters as specified on drawings or purchasedocuments, or both.12. Rejection and Rehearing12.
46、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 rehearing onthe remainder of the lot by inspection of additional foodcutter(s). Acceptance of the food cutter tha
47、t 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, indelibly stamped on labels secured
48、 by pressure-sensitive adhesive, or other means as specified in the purchasedocument. If pressure-sensitive labels are used, the require-ments of ANSI/UL 969, or the equivalent, shall be met. Themarking(s) shall be durable and shall be legible and readilyvisible after the item is installed in the in
49、tended manner. Theidentification plate(s) shall include the name, brand, or trade-mark of the manufacturer of such known character as to bereadily traceable to the manufacturer and shall state theelectrical characteristics (voltage, amperage, phase, and fre-quency) of the equipment. The plate(s) also shall 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 as required by UL andNSF as applicable shall appear on
