1、Designation: F1126 08 F1126 12 An 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 year of la
2、st revision. 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 electric food cutters with a rotating shallow bowl to carry food products through a
3、 setof rotating vertical knives that are on an axis perpendicular to the radii of the bowl. The food cutter can be for counter or tablemounting, furnished with or without a table.1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematica
4、lconversions to SI units that are provided for information only and are not considered standard.1.3 The following precautionary caveat pertains only to the test method portion, Section 10, of this specification:This standarddoes not purport to address all of the safety concerns, if any, associated w
5、ith 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 Standards:2D3951 Practice for Commercial PackagingF760 Specification for Food
6、Service Equipment ManualsF1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities2.2 NSF Standards: 3NSF/ANSI 8 Commercial Powered Food Preparation EquipmentNSF/ANSI 2 Food EquipmentNSF Food Service Equipment Listing (current year)2.3 Underwriters Laboratories Standa
7、rds: 4ANSI/UL 763 Motor-Operated Commercial Food Preparing MachinesANSI/UL 969 Marking and Labeling Systems2.4 ANSI Standard: 5ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes2.5 Military Standards: 6MIL-STD-1399/300 Interface Standard for Shipboard Systems, Section 300A, Electr
8、ic Power, Alternating CurrentMIL-STD-167/1 Mechanical Vibration of Shipboard Equipment (Type I-Environmental and Type II-Internally Excited)MIL-STD-461 Requirements for the Control of Electromagnetic Interference Characteristics of Subsystems and Equipment3. Terminology3.1 Definitions:3.1.1 electric
9、 food cutter, nmachine that uniformly reduces food products to a small particle size for salads, spreads, breadcrumbs, and other food service recipes.1 This specification is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.04
10、 on MechanicalPreparation Equipment.Current edition approved April 1, 2008Nov. 1, 2012. Published April 2008December 2012. Originally approved in 1992. Last previous edition approved in 20032008 asF1126 03.F1126 08. DOI: 10.1520/F1126-08.10.1520/F1126-12.2 For referenced ASTM standards, visit the AS
11、TM website, www.astm.org, or contact ASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer to the standards Document Summary page on the ASTM website.3 Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140, http
12、:/www.nsf.org.4 Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515.5 Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http:/www.ansi.org.6 Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Section D, 700 Rob
13、bins Ave., Philadelphia, PA 19111-5098, http:/www.dodssp.daps.mil.This 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 technically possible to adequately depict al
14、l 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, PO Box C700, West Conshohocken, PA 19428-29
15、59. United States13.1.1.1 DiscussionReduction of food product is accomplished by combining the rotation of the product bowl with the perpendicular high-speedrotation of a set of stainless steel cutlery knives. The food cutter shall consist of the following principal parts: base, legs (optional),prod
16、uct bowl, knives, bowl cover with interlock, motor, controls, and attachment power take-off hub (optional) for attachmentslisted in 6.5.1.4. 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 product
17、bowl with rotating knives and power take-off hub to driveattachments.4.1.1.2 Type IIThis machine shall have a rotating product bowl 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 t
18、o 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 (6.36kg) 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 de
19、sired options permitted in this 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, voltage, phase, frequenc
20、y) (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 section 6.8),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 parts req
21、uired.5.1.9 When Federal/Military procurement is required, review and implement the applicable supplementary requirements (see S1through S9).5.1.10 When specified, the purchaser shall be furnished certification that samples representing each lot have been either testedor inspected as directed in thi
22、s specification and the requirements have been met. When specified, a copy of the test results shallbe furnished.6. Physical Requirements6.1 Design and ManufactureThe food cutter shall be complete so that when connected to the specified source of power theunit can be used for its intended function.
23、Food cutters shall be rigid, and parts subject to wear shall be accessible for adjustmentand replacement. The food cutter shall meet the then current applicable requirements of NSF/ANSI 8 and ANSI/UL 763.6.1.1 Compliance with NSF/ANSI 8Acceptable evidence of meeting the requirements of NSF/ANSI 8 sh
24、all be the NSFcertification mark on the food cutter and listing in the current edition of the NSF listing book for food equipment and relatedproducts, components and materials, manufacturers product listings on the NSF website, nsf.org, a certified test report from arecognized independent testing la
25、boratory acceptable to the user, or a certificate issued by NSF under its special one-time contractevaluation/certification service.6.1.2 Compliance with ANSI/UL 763Acceptable evidence of meeting the requirements of ANSI/UL 763 shall be a UL ListingMark on the food cutter, or a certified test report
26、 from a recognized independent testing laboratory acceptable to the user.6.1.3 MaterialsMaterials used in the construction of food cutters shall comply with the applicable requirements of NSF/ANSI8. Materials used shall be free from defects that would adversely affect the performance or maintainabil
27、ity of individualcomponents of the overall assembly.6.1.3.1 Corrosion-Resistant SteelCorrosion-resistant steel shall conform to the requirements of any 300 series stainless steelhaving a minimum chromium content of 16 %, in accordance with NSF requirements, except knives, which shall conform to 6.3.
28、6.1.3.2 Corrosion-Resisting MaterialCorrosion-resisting material is material other than corrosion-resistant steel that isequivalent in the food cutter application.6.1.4 Human Factors CriteriaHuman factors engineering criteria, principles and practices, as defined in Practice F1166, shallbe used in t
29、he design of all food cutters.F1126 1226.2 BowlThe bowl shall be made of a single piece of corrosion-resistant steel and be readily removable for easy cleaning.6.3 KnivesThe knives shall be cutlery grade stainless steel with a hardness between 50 and 56 on the Rockwell C scale. Eachfood cutter shall
30、 have a minimum of two cutting knives and have a knife speed of 1725 6 100 rpm.6.4 Bowl CoverThe bowl cover shall be made of a corrosion-resisting material and be of one-piece construction.6.5 Attachment HubThe powered attachment hub provided on the Type I food cutter shall be of corrosion-resisting
31、 materialand shall be permanently lubricated. The power hub drive unit shall have a speed of 209 6 25 rpm for Size 1 and 256 6 25 rpmfor Size 2.6.5.1 AttachmentsType I food cutters shall be provided, when ordered, with any of the following attachments as specified (see5.1.6):6.5.1.1 Nine-inch vegeta
32、ble 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 Class A and Class B food cutters shall be of one-piece construction and of acorrosion-resisting material. The base shall be of ri
33、gid and sturdy design and the entire bottom shall be enclosed completely witha one-piece, corrosion-resisting material.6.7 LegsClass A food cutters shall be provided with four legs made of corrosion-resisting material. The legs shall each havea rubber foot to ensure stability and shall be of a heigh
34、t to meet NSF/ANSI 8 requirements.6.8 Accessory StandWhen specified (see 5.1.5), a stand of rigid and stable design shall be provided. The stand shall beconstructed of corrosion-resistant steel and the top shall be adjustable to a nominal 38 in. (965.2 mm) from the floor. The standshall meet the req
35、uirements of NSF/ANSI 2 and, when specified, casters shall be equipped with brakes.6.9 Electrical Devices:6.9.1 Power SupplyThe food cutter shall be furnished with a 6-ft (1.83-m)5-ft (1.52-m) minimum length cord and plug withground or be double-insulated. The cord and plug shall be sized and shall
36、be the appropriate configuration for the specifiedelectrical characteristics.6.9.2 Motor(s)Motor shall meet the requirements of ANSI/UL 763. The horsepower rating of the Size 1 food cutter shall bea minimum of 12 hp and for a Size 2, a minimum of 1 hp. The food cutter motor(s) shall be of the contin
37、uous duty type.6.9.3 Power SwitchThe food cutter shall be furnished with a switch, which shall open all motor leads (see 7.3).6.9.4 Electrical SpecificationsNominal electrical specifications 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
38、meet the requirements of ANSI/UL 763.7.2 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 to interlock, either with the switch that starts the machine so that thebowl
39、cover cannot be raised with the switch in the ON position or with a switch that disconnects power to the knife motor whenthe bowl cover is raised.8. Performance Requirements8.1 SignificanceThe purpose of the test is to demonstrate the productivity of the food cutter and the chopper attachment.8.1.1
40、Food Cutter and KnifeThe processing of the meat as described in 9.2 shall be comparable to hamburger that has beenrun through a standard grinding plate with 316-in. (4.75-mm) diameter holes and shall not exceed 2-min processing time.8.1.2 Chopper Attachment with 18-in. (3.2-mm) Plate and KnifeThe gr
41、inding of the meat as described in 9.3 shall yield anaverage grind rate of 7 lb/min (3.2 kg/min) for a Size 1 food cutter and 8 lb/min (3.67 kg/min) for a Size 2 food cutter.9. Test Methods9.1 OperationThe food cutter shall function properly when operated in accordance with the manufacturers instruc
42、tions andshall be operated in accordance with these instructions 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), cut into2-in. (50.8-mm) cubes for the Size 1 food cutter and 3-in. (76.2-mm) cubes for the
43、Size 2 food cutter. The machine shall be started,and a quantity of meat equivalent to the minimum bowl capacity of the food cutter, shall be fed into the bowl (see 4.1.2). The timenecessary for processing shall be checked for conformance to 8.1.1.F1126 1239.3 Chopper Attachment with 18-in. (3.2-mm)
44、Plate and KnifeFresh, raw, boneless chuck in 1-in. (25.4-mm) 1-in.(25.4-mm) 7-in. (178-mm) strips at a temperature of 40 6 5F (4.4 6 2.8C) shall be fed into the chopper as fast as the feedscrew is able to convey the product. The time necessary for processing shall be checked for conformance to 8.1.2
45、.10. Sampling10.1 When specified in the contract or purchase order, sampling for inspection shall be performed in accordance with ANSIZ1.4, which will supercede implied sampling requirements stated elsewhere in this specification.11. Inspection11.1 End-Item TestingWhen specified in the contract or p
46、urchase order, one production item, selected at random from eachlot, shall be tested by the manufacturer in accordance with the applicable paragraphs of Section 9. Performance results shall berecorded in a permanent file and the information shall be available to the customer upon demand. Any subsequ
47、ent change in designthat would relate to performance shall require a new test record.11.2 Quality Conformance InspectionThe manufacturer shall have an effective quality audit inspection.11.3 Component and Material InspectionIncoming components and materials shall be inspected by the manufacturer to
48、thedesign parameters as specified on drawings or purchase documents, or both.12. Rejection and Rehearing12.1 RejectionDuring inspection, any failure to perform in accordance with the requirements of this specification are causefor rejection of the lot.12.2 RehearingThe supplier will be given a rehea
49、ring on the remainder of the lot by inspection of additional food cutter(s).Acceptance of the food cutter that failed inspection is at the discretion of the purchaser.13. Product Marking13.1 IdentificationEach food cutter shall be provided with an identification plate or adjacent plates securely affixed to the item.The plate(s) shall be molded, die-stamped, etched on metal, indelibly stamped on labels secured by pressure-sensitive adhesive,or other means as specified in the purchase document. If pressure-sensitive la
