1、Designation: F918 09F918 15 An American National StandardStandard Specification forNoncarbonated Mechanically Refrigerated BeverageDispenser (Visible Product)1This standard is issued under the fixed designation F918; the number immediately following the designation indicates the year of originaladop
2、tion or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.Asuperscriptepsilon () indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the U.S. Department of Defense.1.
3、 Scope1.1 This specification covers counter-top model noncarbonated beverage dispensers that are mechanically refrigerated and haverigid, transparent, impact-resistant containers to afford a visual display of the beverage dispensed. The beverage dispensers coveredby this specification are intended t
4、o circulate, cool, and dispense noncarbonated beverages such as pulpy juices, frozenconcentrates, and syrup drinks.1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information only
5、and are not considered standard.1.3 The following safety hazard caveat pertains only to the test method portion, Section 11, of this specification: This standarddoes not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of thisstanda
6、rd 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 Service Equipment ManualsF1166 Practice for Human Engineering D
7、esign for Marine Systems, Equipment, and Facilities2.2 NSTA Standard:NSTA Pre-Shipping Test Procedures32.3 ANSI/NSF International Standards:NSF Standard No. 18,18 Manual Food and Beverage Dispensing Equipment4NSF Standard No. 51,51 Plastic Materials and Components Used in Food Equipment42.4 ANSI/UL
8、Standards:UL Standard No. 471,471 Commercial Refrigerators and Freezers5UL Standard No. 969,969 Marking and Labeling Systems52.5 ANSI Standard:ANSI Z1.4,Z1.4 Sampling Procedures and Tables for Inspection by Attributes62.6 Military Standards:MIL-STD-167/1 Mechanical Vibrations of Shipboard Equipment
9、Type IEnvironmental and Type IIInternally ExcitedMIL-STD-461 Requirements For the Control of Electromagnetic Interference Characteristics of Subsystems and EquipmentMIL-STD-1399/300 Interface Standard for Shipboard Systems, Section 300A, Electric Power, Alternating Current1 This specification is und
10、er the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.03 on Storageand Dispensing Equipment.Current edition approved Oct. 1, 2009Aug. 1, 2015. Published November 2009September 2015. Originally approved in 1985. Last previous edition
11、approved in 20022009as F918 02.F918 09. DOI: 10.1520/F0918-09.10.1520/F0918-15.2 For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer to the standards Document Summary page on
12、 the ASTM website.3 Available from National Safe Transit Association, 6022 West Touhy Ave., Chicago, IL 60648.4 Available from National Sanitation Foundation, NSF Building, Ann Arbor, MI 48105.5 Available from the Underwriters Laboratories Inc., UL LLC, 1655 Scott Blvd., Santa Clara, CA 95050; 333 P
13、fingsten Road, Northbrook, IL 60062; 1285 Walt WhitmanRoad, Melville, L.I., NY 11746; or 2602 Tampa East Blvd., Tampa, FL 33619.6 Available from American National Standards Institute, 11 W. 42nd St., 13th Floor, New York, NY 10036.This document is not an ASTM standard and is intended only to provide
14、 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 all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current versionof the sta
15、ndard as published by ASTM is to be considered the official document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13. Terminology3.1 Definitions:3.1.1 aeration systema type of circulation system that causes the beverage to cascade a
16、cross the top and down the sides ofthe bowl interior incorporating air into the beverage.3.1.2 beverage dispensera beverage dispenser is a commercial appliance designed to deliver a beverage.3.1.3 circulation systemthe system that moves the beverage within the bowl to ensure proper cooling and mixin
17、g.3.1.4 whippersa mechanical device used to beat air into a beverage so as to change its properties from a liquid drink to a frothydrink.4. Classification4.1 GeneralThe beverage dispensers shall be of the following types, classes, styles, sizes, and electrical ratings:4.2 Types:4.2.1 Type IDispenser
18、 with circulation system and with overhead spray type aeration system (for syrup drinks and othernonfoaming beverages).4.2.2 Type IIDispenser with circulation system but without aeration system (for pulpy fruit juices and other beverages notsuitable for aeration).4.3 Classes:4.3.1 Class AWithout whi
19、ppers.4.3.2 Class BWith whippers.4.4 Styles:4.4.1 Style ASingle Bowl.4.4.1.1 Size 1Capacity up to and including 5 gal.4.4.1.2 Size 2Capacity of more than 5 up to and including 8 gal.4.4.1.3 Size 3Capacity of more than 8 up to and including 12 gal.4.4.1.4 Size 4Capacity of more than 12 gal.4.4.2 Styl
20、e BTwin bowl or twin compartment.4.4.2.1 Size 1Capacity up to 5 gal per bowl or compartment.4.4.2.2 Size 2Capacity of more than 5 gal per bowl or compartment.4.4.3 Style CTriple bowl or triple compartment.4.4.3.1 Size 1Capacity up to 5 gal per bowl or compartment.4.5 Electrical RatingNominal 115 v,
21、single-phase, 60 Hz.5. Ordering Information5.1 Procurement documents should specify the following information:5.1.1 Title, number, and date of this specification.5.1.2 Type, class, style, and size of dispenser (see Section 4).5.1.3 Special requirements should be included.5.1.4 When federal/military
22、procurement is required, review and implement the applicable supplementary requirements (see S1through S8).6. Materials and Manufacture6.1 MaterialsMaterials used in the dispenser shall be as specified herein, and the dispenser shall be fabricated of materialsacceptable under ANSI/NSF Standards 18 a
23、nd 51.NOTE 1Evidence of compliance with ANSI/NSF 18, ANSI/NSF 51, and ANSI/UL 471 is as follows: (a) ANSI/NSFListing of the dispenser in thecurrent edition of the ANSI/NSF “Listing of Food Service Equipment” and display of the ANSI/NSF seal on the finished dispenser. (b)ANSI/ULAcceptable evidence of
24、 meeting the requirements of ANSI/UL 471 shall be the ANSI/UL label, or listing mark, indicating that the dispenserhas been tested and conforms to the requirements of ANSI/UL 471.7. Physical Requirements7.1 Design:7.1.1 The beverage dispenser shall consist essentially of a base that contains a compl
25、ete refrigeration system and supports arigid, transparent, impact resistant, bowl-type beverage container(s) with cover(s). Each dispenser shall be equipped with anelectrically powered beverage circulation system, a dispensing valve, and the controls and appurtenances specified as follows:7.1.1.1 St
26、yle A units shall be equipped with one bowl and one or more dispensing valves.7.1.1.2 Style B units shall be equipped with two bowls or compartments, each with at least one dispensing valve and each witha circulation system.F918 1527.1.1.3 Style C units shall be equipped with three bowls or compartm
27、ents, each with at least one dispensing valve and each witha circulation system.7.1.2 The dispenser shall be designed to comply with the requirements of ANSI/UL Standard 471 and NSF Standard 18. (Note1).7.2 Base AssemblyThe base assembly shall be designed and constructed to house the refrigeration s
28、ystem and to support thecontainer bowl(s), dispensing valve(s), and drip tray(s). The base assembly shall be equipped with panels to provide access to thecomponents therein.7.3 Refrigeration SystemThe refrigeration system shall have sufficient capacity to meet the performance requirements definedin
29、Section 8. The refrigeration system on each dispenser shall be properly dehydrated and charged prior to shipment.7.4 Circulation SystemEach bowl or compartment shall be equipped with either a spray and circulation system (Type I), ora circulation system only (Type II). The circulation systems shall
30、impart a sufficient motion to the stored beverage to preventsettlement of beverage constituents, and to assist in maintaining a required uniform beverage temperature throughout the bowl andparticularly at the inlet to the dispensing port.7.5 BowlsBowls and covers shall be fabricated of a rigid, impa
31、ct-resistant, transparent material. The bowls shall havesufficient net volume, exclusive of space occupied by the cooling dome or plate and mixing system components, to meet thecapacity requirements applicable to the size specified. Bowls shall be furnished and installed with parts required to provi
32、deleak-tight containers. Bowls shall not crack or break when tested as specified in 11.7.27.6 Dispensing ValvesThe bowl on StyleAunits and each bowl or compartment on Style B and Style C units shall be equippedwith at least one self-closing dispensing valve. Valves shall be designed to permit thorou
33、gh cleaning of all fluid passages and partsexposed to the beverage.7.7 Drip TrayEach dispenser shall be equipped with a drip tray having a readily removable perforated, slotted, or wire cover.The drip tray may have provisions for draining the splash and drippings into a drain.7.8 Temperature Control
34、Each dispenser shall be equipped with a temperature control to control automatically the refrigerationsystem to maintain the beverage within the temperature range specified in Section 8.7.9 SwitchesStyleAdispensers shall be equipped with at least one on-off switch to control the power supply to the
35、dispenser.Style B and Style C units shall be equipped with an independent on-off switch for the mixing system in each bowl or compartment,plus an additional main power supply or compressor motor switch.7.10 MiscellaneousThe dispenser base shall be provided with protectors to prevent damage to the su
36、rface on which it rests.The dispenser shall be easily assembled on location without tools and be ready for operation when connected to the electricalsupply.7.11 Electrical RequirementsThe dispensers shall be designed for operation on a nominal 115 V6 10 %, single-phase, 60 Hzcurrent. Each dispenser
37、shall be equipped with a flexible power supply cord with suitable plug.7.12 Standard ProductThe dispenser delivered under this specification shall be the manufacturers standard product. Parts andassemblies for each dispenser model furnished by a particular manufacturer under this specification shall
38、 be interchangeable.8. Performance Requirements8.1 Performance Design RequirementsEach dispenser shall refrigerate the beverage and maintain the stored beverage in aconstant state of motion or circulation to prevent settlement of beverage constituents.8.1.1 Operational RequirementThe refrigeration s
39、ystem shall be capable of automatically maintaining the beverage within thelimits of 33 to 40F inclusive when the dispenser is filled to the manufacturers rate capacity, and is operating in an ambienttemperature of 90 6 2F.8.1.2 Pull-Down RequirementThe dispenser shall be capable of reducing the tem
40、perature of the beverage when filled to ratedcapacity from 72F to not over 40F in not more than the pull-down time specified in Table 1 when operating in an ambienttemperature of 72 6 2F and 50 % relative humidity.8.1.3 Maximum Operating RequirementThe dispensers shall, in addition, operate in an am
41、bient temperature of 104 6 2Fwithout activating the protective overload device and with beverage temperature not exceeding 45F. The dispensers shall operatein a room temperature of 90 6 2F and at least 50 % relative humidity for 4 h minimum without deleterious effect on the operationof the dispenser
42、 or the beverage. The beverage shall be maintained at a temperature of 40F or lower.9. Dimensions9.1 The dispenser shall be designed for counter mounting. The distance from the front edge of the dispenser base (exclusive ofdrip tray) to the rearmost extension of the dispenser shall not exceed 23 in.
43、 The height of the dispenser, measured from the counterto the top of the cover, shall not exceed 30 in., except when its empty weight precludes its NSF classification as portable equipment.F918 15310. Workmanship, Finish, and Appearance10.1 FinishDispenser finishes shall be free from discoloration a
44、nd stains.10.2 WorkmanshipAll components and assemblies of the dispenser shall be free from dirt and other extraneous material suchas burrs, slivers, rough die, tool and grind marks, dents, and cracks. Castings and molded parts, if used, shall be free of sand, fins,pits, blowholes, and sprues. Exter
45、nal surfaces shall meet the ANSI/UL Sharp Edge Test.NOTE 2Although paragraph 10.2 requires subjective judgments, its inclusion is considered important as a guide in evaluating and manufacturingequipment.10.2.1 Metal FabricationMetal used in the fabrication of the dispensers shall be free from visual
46、ly apparent defects. Formingand shearing shall not cause damage to the metal, and the metal shall be free from trimming marks.10.2.2 WeldingThe surfaces of parts to be welded shall be free from rust, scale, paint, grease, and other foreign matter. Weldsshall be smooth and free from cracks, burn hole
47、s, undercuts, or incomplete fusion. All scale and flux shall be removed from thefinish weld area.10.2.3 Fastening DevicesHoles punched or drilled shall be free of burrs. Threaded fasteners shall not be broken, cracked orstripped, and shall be drawn tight. Rivets, when used, shall fill the hole compl
48、etely, and the heads shall be in full contact with thesurface of the member.11. Test Methods11.1 Prior to conducting the following tests, operate the dispenser to be tested for a period of time deemed necessary by themanufacturer for proper run-in and adjustment. During this run-in period, check the
49、 unit for noise and vibration, proper valveaction, and satisfactory spray and circulation performance, plus any other appropriate operational tests. Use tap water as the testbeverage.11.2 Performance Test:11.2.1 SignificanceThe purpose of this test is to ensure that the dispenser model being tested has the capability to maintainthe proper beverage temperature.11.2.2 ProcedureFill the dispenser model being tested to rated capacity with the tap water. The temperature of the water shallbe at least 50F at the start of th
