1、Designation: F860 07 (Reapproved 2013) An American National StandardStandard Specification forHot Water Sanitizing Commercial Dishwashing Machines,Multiple Tank, Rackless Conveyor Type1This standard is issued under the fixed designation F860; the number immediately following the designation indicate
2、s the year of originaladoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A superscriptepsilon () indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the
3、 Department of Defense.1. Scope1.1 This specification covers multiple tank, automatic rack-less conveyor type, commercial dishwashing machines.1.2 The values stated in inch-pound units are to be regardedas the standard. The SI values given in parentheses areprovided for information only.2. Reference
4、d Documents2.1 ASTM Standards:2A29/A29M Specification for Steel Bars, Carbon and Alloy,Hot-Wrought, General Requirements forA102 Specification for FerrovanadiumA167 Specification for Stainless and Heat-ResistingChromium-Nickel Steel Plate, Sheet, and StripA276 Specification for Stainless Steel Bars
5、and ShapesA436 Specification for Austenitic Gray Iron CastingsA554 Specification for Welded Stainless Steel MechanicalTubingA582/A582M Specification for Free-Machining StainlessSteel BarsB43 Specification for Seamless Red Brass Pipe, StandardSizesB75 Specification for Seamless Copper TubeB127 Specif
6、ication for Nickel-Copper Alloy (UNS N04400)Plate, Sheet, and StripF760 Specification for Food Service Equipment Manuals2.2 Federal Regulation:3OSHA Title 292.3 American National Standards:4ANSI S1.4 Specification for Sound Level MetersANSI S1.13 Methods for the Measurement of Sound Pres-sure Levels
7、2.4 National Electrical Manufacturers Association Stan-dards:5NEMA ICS Industrial Controls and SystemsNEMA MG-1 Motor and Generators2.5 National Fire Protection Association Standard:6NFPA No. 70 National Electrical Code2.6 NSF International Standards, Criteria, and Listings:7NSF/ANSI 3 Commercial Wa
8、rewashing EquipmentNSF 5 Commercial Hot Water Generating EquipmentNSF 29 Detergent/Chemical Feeders For Commercial SprayType Dishwashing MachinesNSF Food Equipment and Related Products, Components,and Materials2.7 Underwriters Laboratories Standard:8UL 921 Commercial Electric DishwashersUL 1453 Elec
9、tric Booster and Commercial Storage TankWater Heaters2.8 American Society of Sanitary Engineering Standards:9ASSE 1004 Dishwashers1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.01 onCleaning and Sanita
10、tion Equipment.Current edition approved March 1, 2013. Published April 2013. Originallyapproved in 1984. Last previous edition approved in 2007 as F860 07. DOI:10.1520/F0860-07R13.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org
11、. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Code of Federal Regulations, Chapter XVII, Part 1910, available fromSuperintendent of Documents, Government Printing Office, Washington, DC 20402.4Available from American National
12、Standards Institute, 11 W. 42nd St., 13thFloor, New York, NY 10036.5Available from National Electrical Manufacturers Assn., 2101 “L” Street, NW,Washington, DC 20037.6Available from National Fire ProtectionAssn., Batterymarch Park, Quincy, MA02269.7Available from NSF International, 789 N. Dixboro Rd.
13、, Ann Arbor, MI48105-9723.8Available from Underwriters Laboratories, Inc., 333 Pfingsten Road,Northbrook, IL 60062.9Available fromAmerican Society of Sanitary Engineering, P. O. Box 9712, BayVillage, OH 44140.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 194
14、28-2959. United States13. Terminology3.1 Definitions:3.1.1 commercial dishwashing machines, nmachines thatuniformly wash, rinse, and hot watersanitize eating anddrinking utensils.3.1.1.1 DiscussionThe machines shall be capable of re-moving physical soil from properly pre-scraped items andsanitizing
15、multiple use eating and drinking utensils. Thesemachines shall automatically convey soiled dishes through thetreatment stages of the machine, conveying them out at theclean end of the machine. The dishwashing machines shallconsist of the following principal parts: legs, wash chamber,rinse chamber, t
16、ank, door, spray assemblies, pump motors,controls, piping, valves, conveying mechanism, heatingequipment, and accessories.4. Classification4.1 GeneralDishwashing machines shall be of the follow-ing types, styles, classes, and groups, as specified.4.2 Types:4.2.1 Type IThis machine shall be designed
17、and suppliedto accept the feeding of soiled tableware from the right side,when facing the front of the machine.4.2.2 Type IIThis machine shall be designed and suppliedto accept the feeding of soiled tableware from the left side,when facing the front of the machine.4.3 Styles and Classes:4.3.1 Style
18、1 (Steam Heated)Low pressure steam 20 to 35psi (137.8 to 241.3 kPa) flowing pressure at point of machineconnection.4.3.1.1 Class AInjectors.4.3.1.2 Class BHeat exchange coils.4.3.2 Style 2 (Electrically heated).4.3.3 Style 3 (Gas heated).4.3.3.1 Class CNatural gas.4.3.3.2 Class DLP gas.4.4 Size and
19、Capacity (see Specification F861):4.4.1 Group AMinimum conveyor width 22.5 in. (571.5mm) with an operating capacity of 5000 dishes per hourminimum.4.4.2 Group BMinimum conveyor width 26.5 in. (673.1mm) with an operating capacity of 8700 dishes per hourminimum.4.4.3 Group CMinimum conveyor width 31 i
20、n. (787 mm)with an operating capacity of 11 800 dishes per hour minimum.4.5 All dishwashing machines of the same classification,model, or material list designation furnished with similaroptions under a specific purchase order; shall be identical to theextent necessary to ensure interchangeability of
21、 componentparts, assemblies, accessories, and spare parts.5. Ordering Information5.1 Purchasers should select the preferred options permittedin this specification and include the following information inprocurement documents:5.1.1 Title, number, and date of this standard,5.1.2 Type, style, class, an
22、d group machine required (see4.1),5.1.3 Length of load and unload sections (see 4.4),5.1.4 Noise level requirements, if other than specified (see11.2),5.1.5 When a service-supply valve is required (see 7.5),5.1.6 When a standard 40F (22C) temperature rise steamor electric, or gas booster is required
23、, or stipulate if the requiredtemperature rise is more than 40F (22C) (see 7.14),5.1.7 Electrical power supply characteristics (current,voltage, phase, frequency) (see Section 8),5.1.8 When a detergent feeder is required (see 7.15),5.1.9 When a rinse agent feeder is required (see 7.16),5.1.10 Access
24、ory equipment, such as end cowls with ventopening, or spare and maintenance parts required, as suggestedby manufacturer,5.1.11 Treatment and painting if other than specified (seeSection 10),5.1.12 When energy consumption profiles, water consump-tion profiles, or productivity profiles are desired (se
25、e 12.3), and5.1.13 Manufacturing certification when required (see Sec-tion 13).6. Materials and Design6.1 All materials shall be specified as follows:6.1.1 Materials used shall be free from defects that wouldadversely affect performance or maintainability of individualcomponent(s) of the overall ass
26、embly. The dishwashing ma-chines shall meet the material design and construction require-ments of NSF/ANSI 3.6.1.2 Corrosion-Resistant SteelCorrosion-resistant steelshall conform to the requirements of any 300 series stainlesssteel specified in 2.1.6.1.3 Corrosion Resisting MaterialCorrosion-resisti
27、ngmaterial is other than corrosion resistant steel that is equivalentin the dishwasher application.6.1.4 Nickel-Copper AlloyNickel-Copper alloys shall con-form to the requirements of Specification B127.6.1.5 PlasticsAll plastic materials and components usedin the dish machine rinse system shall conf
28、orm to NSF/ANSI3.7. Construction Requirements7.1 The dishwashing machine shall be complete so thatwhen connected to the specified source of power, water supply,heating means (steam, electric, or gas), drainage, detergent,and rinse agent feeder as applicable, the unit can be used for itsintended func
29、tion. Dishwashers shall be rigid, quiet inoperation, free from objectionable vibration, and so con-structed as to prevent objectionable splashing of water to theoutside of the machine. The machine shall be equipped withsplash curtains to prevent excessive splash and spray carryover.Parts requiring a
30、djustment or service, or both, shall be readilyaccessible from the front and side of the machine. The machineshall be furnished with a loading and unloading section. Themachine shall wash dishes by means of a water and detergentsolution pumped from a tank and shall final rinse the disheswith fresh w
31、ater from an outside source. The machine mayinclude a pumped rinse prior to the final sanitizing rinse.F860 07 (2013)2Provisions shall be made to fill the wash and rinse tank eitherdirectly from the regular hot water supply with a hand valve orthrough the booster or solenoid, or both. The dishwashin
32、gmachine shall have a conveyor belt suitable for handling eatingand drinking utensils, the conveyor belt shall be protected byan adjustable slip clutch or other device. Means shall beprovided for releasing or disconnecting the driving power, orthe drive, in case of jamming. The conveyor belt shall b
33、edriven by a motor-driven gear reduction unit. The wash,pumped rinse, and final rinse treatment shall be controlled bymeans of the conveyor speed as determined by NSF/ANSI 3for multiple tank conveyor type machines. The final rinse spraycontrol shall have a positive return to the “off” position whent
34、here is no tableware in process to ensure the conservation offinal rinse water. The machine shall be provided with tracks ofcorrosion-resisting steel not less than 0.070 in. thick, or othercorrosion-resisting material. Dishwashers shall have an insideworking height of not less than 1712 in. (444.5 m
35、m).7.2 Conveyor BeltThe conveyor belt shall be of heavyduty construction adequately supported for added strength andrigidity. The conveyor belt shall be constructed of a suitablecorrosion-resistant steel or corrosion-resisting material. Theupright portion of the belt may be of corrosion-resistant st
36、eel orcorrosion resisting material. When dishware contact surfacesoccur, a nonmetallic, non-marking material shall be utilized. Itshall be designed to accept dishes, cup and glass racks whenused, and food service utensils. The conveyor will automati-cally stop if the operator should fail to remove s
37、anitized itemsfrom the conveyor belt at the unload end.7.3 Piping, Tubing, Fittings, and Valves (Installation)Connections shall be readily accessible to facilitate installationand maintenance. Piping, tubing, and valves shall be located,whenever possible, on the exterior of the machine. SeeSpecifica
38、tions A29/A29M, A102, A167, A276, A554, B43,and B75.7.4 Piping and FittingsWater, steam piping, and fittingsshall be of corrosion resisting material. Fresh water supply tothe tank shall be discharged not lower than 2 in. (50.8 mm)above the maximum flood level rim, or an effective air gap orvacuum br
39、eaker shall be installed to prevent backflow. Back-flow protection shall be in accordance with ASSE 1004. Thedrain and other plumbing connections shall be standard pipe ortubing connections. Drainage piping shall be corrosion-resisting material, or suitable heat-resisting plastic tubing withfittings
40、. Drains may be joined into a single trunk line requiringonly one connection or arranged to permit individual connec-tions to the waste line.7.5 ValvesSteam valves shall be corrosion-resisting mate-rial designed for steam applications and for a saturated steamworking pressure of 50 psi (345 kPa). Wh
41、en specified, aseparately packed service supply valve shall be provided forclosing the supply of water to the dishwasher. The drain valveshall be permanently marked to show “open” and “closed”position and shall be lever-operated or wheel operated, rug-gedly designed for foot or hand operation except
42、 when drainvalve closure is automatic. Fresh water rinse valves shall bereliable and fully automatic and suitable for 210F (98.9C)water. The manually operated valves, when used, shall beidentified.7.6 Spray AssembliesAll spray nozzles and spray armmanifolds shall be corrosion-resisting materials (se
43、e Specifi-cation A582/A582M). All spray assemblies shall be removablewithout the use of tools and shall be easily cleanable or easilycleanable in place. Final sanitizing rinse spray assemblies,components, or both shall be removable for deliming,descaling, and similar maintenance.7.7 TankThe tank sha
44、ll be constructed of not less than0.055 in. corrosion-resistant steel or other corrosion-resistingmaterial.7.8 OverflowThe dishwashers shall have a readily acces-sible overflow drain in the tank. The overflow unit, or cover,when provided, shall be readily removable for cleaning.7.9 Scrap Trays (Stra
45、iners)Scrap trays of corrosion-resistant steel, not less than 0.044 in. thick, or other corrosion-resisting material shall be provided to prevent insoluble matterand large pieces of food residue from passing into the tank. Theledges on which the scrap trays rest shall be so designed thatsurfaces ben
46、eath the ledges are easily accessible for cleaningwhen the trays are removed. Any opening around or betweenscrap trays shall be held to a minimum and shall be as close asis practical to the size of the scrap tray opening.7.10 Access Door(s)Access door(s) shall be provided forease of machine cleanout
47、. The door(s) shall be constructed ofnot less than 0.044 in. thick corrosion resisting material shallbe rigid and stiffened as necessary. Door safety catch(es) orequivalent means shall be provided to retain the door in theopen position. The dishwasher shall automatically stop if themachine is in ope
48、ration at the time the access doors are opened.For maximum operator safety, the door handles, whenprovided, shall be of insulated handle design. Doors shall besplash-proof and their exposed edges shall be smooth andformed to prevent canting or warping. One door assembly shallbe furnished for each ta
49、nk.7.11 Legs (Feet)The machine shall be rigidly constructedand have four or more legs (feet) made of corrosion-resistingmaterial. Legs shall be adjustable, so that the height of the trackmay be varied from 34 to 35 in. (863.6 to 889 mm) above thefloor.7.12 Pump and Motor Assemblies:7.12.1 AssembliesThe pump and motor assembly shall bemounted on the tank or on a rigid steel base. Rotary seals shallbe provided for pump shafts and shall be removable forservicing.7.12.2 Pump (see Specification A436)Pump casings shallbe cast iron or corrosion-resistin
