1、Designation: F 919 05Standard Specification forSlicing Machines, Food, Electric1This standard is issued under the fixed designation F 919; 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 paren
2、theses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the Department of Defense.1. Scope1.1 This specification covers commercial food slicers hav-ing electrical
3、ly driven rotating slicing blades.1.2 The values stated in inch-pound units are to be regardedas the standard. The values given in parentheses are forinformation only.1.3 The following precautionary caveat pertains only to thetest method portion, Section 9, of this specification: Thisstandard does n
4、ot purport to address all of the safety concerns,if any, associated with its use. It is the responsibility of 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
5、:2F 760 Specification for Food Service Equipment ManualsF 1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesD 3951 Practice for Commercial Packaging2.2 NSF International Standards:3ANSI/NSF Standard No. 8 Commercial Powered FoodPreparation EquipmentNSF Food Servi
6、ce Equipment Listing (current year)2.3 Underwriters Laboratories Standards:4UL 763 Motor-Operated Commercial Food Preparing Ma-chinesUL 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 Inte
7、rface Standard for Shipboard Sys-tems, Section 300A, Electric Power, Alternating CurrentMIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment (Type IEnvironmental and Type IIInternallyExcited)MIL-STD-461 Requirements for the Control of Electro-magnetic Interference Characteristics for Subsystem
8、s andEquipment3. Terminology3.1 Definitions:3.1.1 carriagedevice for holding food product that ismanually or automatically reciprocated to bring the product incontact with the knife.3.1.2 feed chutedevice that can replace or supplement thecarriage for the purpose of slicing multiple small cross-sect
9、ional food products. This device also includes an endweigh or spring to permit slicing of product to within the lastone-quarter inch.3.1.3 gage platedevice that determines the thickness of anindividual slice of food product.3.1.4 gage plate adjustermanually operated device (usu-ally a dial or a leve
10、r) that is used by the operator to set the gageplate. Usual practice is to indicate the thickness by a graduatedscale with a 0 (zero) setting to indicate that the gage plate iscompletely closed.3.1.5 sharpenerdevice for holding the sharpening andtruing stones. The sharpener can be either attached to
11、 the sliceror removable from the slicers sharpener attachment point. If itis removable, a storage location within the machine structureshall be provided.4. Classification4.1 Food slicers covered in this specification are of thefollowing types and classes.1This specification is under the jurisdiction
12、 of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.04 onMechanical Preparation Equipment.Current edition approved Sept. 1, 2005. Published September 2005. Originallyapproved in 1985. Last previous edition approved in 2000 as F 919 00.2For referenced
13、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, 789 N. Dixboro Rd., AnnAr
14、bor, MI 48113-0140.4Available from Global Engineering Documents, 15 Inverness Way, EastEnglewood, CO 80112-5704.5Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.6Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D,
15、700 Robbins Ave., Philadelphia, PA 19111-5098, or AcquisitionStreamlining and Standardization Information System (ASSIST), the official sourceof all documents listed in the DOD index of specification and standards. TheASSIST can be located at http:/dsp.dla.mil.1Copyright ASTM International, 100 Barr
16、 Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4.2 Types:4.2.1 Type IFully automatic (powered carriage):4.2.1.1 Style 1Gravity product feed.(1) Rate 1Single carriage speed.(2) Rate 2Variable or multiple carriage speed.(3) Rate 3Two-speed carriage.4.2.1.2 Style 2Powered p
17、roduct feed.(1) Rate 1Single carriage speed.(2) Rate 2Variable or multiple carriage speed.(3) Rate 3Two-speed carriage.4.2.1.3 Style 3With grouping and shingling-capabilitydischarge conveyor attachment, and stand.4.2.2 Type IISemiautomatic (manually operated carriage).(1) Style 1Compact unit.(2) Sty
18、le 2Standard size unit.4.3 Classes:4.3.1 Class ABench mounted.4.3.2 Class BPedestal mounted.4.3.3 Class CStand mounted with casters.NOTE 1Classes not applicable to Type I, Style 3.5. Ordering Information5.1 Purchasers should select the slicer and any preferredoptions and include the following inform
19、ation in the purchas-ing document:5.1.1 Title, number, and date of this specification.5.1.2 Type, style, rate, and class of machine required (see4.2 and 4.3).5.1.3 Electrical power supply characteristics; voltage,phase, frequency.5.1.4 Labeling requirements (if different from 6.1.1, 6.1.2,13.1, and
20、13.2).5.1.5 Quantity of slicers to be furnished.5.1.6 Accessory equipment, spare, and maintenance partsrequired.5.1.7 Any special requirements or deviation from this speci-fication.6. Physical Requirements6.1 Design and ManufactureThe slicer shall meet the thencurrent applicable requirements of NSF
21、Standard 8 and ULStandard 763.6.1.1 Compliance with NSF Standard 8Acceptable evi-dence of meeting the requirements of NSF Standard 8 shall bethe NSF listing mark on the slicer and listing in the NSFOfficial Listing of Food Service Equipment, a certified testreport from a recognized independent testi
22、ng laboratory ac-ceptable to the user, or a certificate issued by NSF under itsspecial one-time contract evaluation/certification service.6.1.2 Compliance with UL 763Acceptable evidence ofmeeting the requirements of UL 763 shall be a UL Listingmark on the slicer, or a certified test report from a re
23、cognizedindependent testing laboratory acceptable to the user.6.1.3 MaterialsMaterials used in the construction of foodslicers shall comply with the applicable requirements of NSFStandard 8. Housings shall be of corrosion-resistant, nonporousmaterials. Aluminum parts contacting food shall be anodize
24、d.6.2 Sharpening DeviceThe slicer shall have a sharpeningdevice included with and attachable to the machine. Thesharpening device shall be accessible without lifting or tiltingthe machine. The sharpening device shall be capable ofsharpening the knife to produce product slices that are smoothand free
25、 from tears and bruises as required under Section 8.6.3 FeetClass A slicers shall have three or more nonme-tallic, nonskid feet with provisions for attachment to either abench or a stand.6.4 Motor(s)The slicer motor(s) shall be of continuousduty type.6.5 Assembly and DisassemblyThe slicer shall be s
26、impleto disassemble and reassemble for cleaning and sanitizing. Theslicer shall not require special tools or equipment to disas-semble for cleaning.6.6 Ease of OperationThe slicer, when viewed from thenormal operating position, shall have all controls visible andreadily accessible.6.7 Electrical Dev
27、icesThe slicer shall be furnished with a6-ft (1.83-m) minimum length cord and plug with ground orshall be double insulated. The cord and plug shall be appro-priate for the specified electrical characteristics.6.7.1 The slicer shall be furnished with a switch which shallopen all motor leads. The slic
28、er shall be furnished with a pilotlight to indicate when the slicer is running.6.8 Receiving TrayA receiving tray for sliced productshall be furnished with the slicer, either built in or as anaccessory.6.9 Product CarriageThe product carriage and any de-vices for clamping or pushing the product shal
29、l hold theproduct securely in the cutting position. The product carriageshall employ bearings fabricated from cast iron on steel, oilitebearing surfaces or roller bearings. Drive gears shall begear-grade laminated phenolic or bronze. Parallelism betweenknife and carriage shall be maintained within p
30、lus and minusone degree.6.9.1 The slicer shall be designed to prevent contact be-tween the slicing knife and the carriage, the gage plate and thespike assembly of the meat grip.6.10 Product Feed LimitThe Type I, Style 2 or Style 3slicer shall have a meat grip integral with the carriage thatsecures t
31、he end of the product and allows the product to beuniformly sliced to within the last 1 in. (25 mm). The Type I,Style 1, or Type II slicer shall have a toothed product pusherplate, integral with the carriage, that permits slicing to withinthe last14 in. (6 mm).6.11 Product Size, Rate, Thickness, Kni
32、fe Diameter, andMotor HorsepowerSee Table 1.6.12 Pedestals and Stands:6.12.1 Class BSlicer shall be identical to equivalent ClassA slicer, except that it shall be supplied with and haveprovisions for attachment to a pedestal. The pedestal shall be34 in. high (61 in.) with provisions for securing to
33、the floor.6.12.2 Class CSlicer shall be identical to equivalent ClassA slicer, except that it shall be supplied with and haveprovisions for attachment to a stand. The stand shall be ofstainless steel construction and shall be 34 in. (61 in.) in heightwhen assembled with the casters. The stand shall
34、have a flatF919052stainless steel top of at least 16 gage. The stand shall be listedby NSF. The stand shall be capable of supporting a weight ofat least 175 lb. The casters shall be at least 4 in. in diameter.The two casters closest to the operator position, shall swiveland lock. The other two caste
35、rs shall not swivel.6.13 Interchangeability of ItemsAll slicers of the samemodel and material list designation furnished with similaroptions under a specific purchase order shall be identical to theextent necessary to ensure interchangeability of componentparts, assemblies, accessories, and spare pa
36、rts.6.14 Slicing KnifeKnives shall be cutlery grade stainlesssteel with a hardness, measured14 in. back of the cutting edge,not less than 56 nor more than 60 on the Rockwell C scale. Theknife shall be driven by gears, a steel transmission chain,V-belt, or timing belt. If driven by gears, the teeth s
37、hall bemachine cut and deburred and securely mounted to the shafts.6.15 Carriage HandleCarriage handle shall be all metalor, if plastic, shall have a metal insert.6.16 Slicer Adjustment KnobThe shaft for the sliceradjustment knob shall have flats for set screws or both knoband shaft shall have a key
38、way to prevent rotation or slipping ofthe knob on the shaft.6.17 BearingsBearings for cutting knives, idler gears, androtating drive shafts shall be of the ball, roller, or sleeve-type,either permanently lubricated or readily accessible for lubrica-tion. Sleeve type bearings shall be a high-grade be
39、aring metaland shall be replaceable. All bearings requiring lubricationshall be readily accessible.6.18 LubricationAll moving parts that require lubricationshall be provided with a means for lubricating and anylubrication fittings shall be readily accessible.6.19 Hazard Protection6.19.1 The slicer s
40、hall meet the requirements of UL Stan-dard 763.6.19.2 Switch GuardThe ON/OFF switch shall beguarded or fabricated in such a manner as to prevent unplannedactivation.6.19.3 Knife ProtectionThe unusable portion of the knifeshall be completely guarded in compliance with UL 763 whenthe slicer is ready f
41、or operation. In no case shall less than halfof the blades circumference be guarded. The gage plateadjuster shall be so constructed such that the knifes edge canbe completely guarded when not operating.7. Performance Requirements7.1 Slicing Size, Rate, and UniformityThe slicer shalluniformly, and wi
42、th smooth surfaces, free from tears andbruises, slice the following items:7.1.1 Firm cold and hot soft boneless meat.7.1.2 Products of moderate resistance, such as mozzarellacheese, and7.1.3 Firm and ripe vegetables, such as cucumbers andtomatoes.7.1.4 The gage plate adjuster shall operate the gage
43、platesmoothly and shall be adjusted to indicate zero thickness whenthe gage plate is set at the closed position.7.2 Slicer Knife and SharpenerThe slicer knife shallfunction satisfactorily following 300 sharpenings.7.3 Carriage Operation:7.3.1 Type IThe slicer shall be designed to permit manualoperat
44、ion of the carriage if desired or in the event that thepowered carriage feature becomes inoperative.7.3.2 Type I, Styles 1 and 2, Rates 2 and 3The slicer shallhave a speed selector to produce the number of slices perminute as specified.7.3.3 Type I, Styles 2 and 3The slicer shall have a devicethat a
45、dvances the product toward the knife an amount equal tothe slice thickness on each stroke.7.3.4 Type I, Style 3The slicer shall have a synchronizeddischarge conveyor with automatic controls to stop or advancethe belt so that the slices are neatly and uniformly stacked,grouped, or shingled. The machi
46、ne shall have capability forstacking four, five, six, seven, eight, ten, or twelve slices andshall have overlapping capability from 0 to 112 in. The spacingbetween stack centers shall be 612 to 7 in. The belt shall besufficiently wide to receive the largest slices that the machineis designed to cut.
47、 The minimum effective length of theconveyor belt shall be 47 in. The machine shall be providedwith a 32-in. high stand. The stand shall have an open base andan all welded construction of 1 in. structural steel pipe and 2 by2by316-in. angle iron designed to support adequately a fullyloaded machine.
48、One of the legs shall have a stainless steeladjustable foot. The stand shall have provisions for securingthe slicer.TABLE 1 Product Size, Rate, Thickness, Knife Diameter, and Motor HorsepowerType Style RateMinimum ProductCross Section,in.Minimum SlicesPer MinuteMinimum RangeSlice Thickness,in.Minimu
49、m SlicingKnife Diameter,in.MinimumKnife DriveMotor HPI 1 and 2 1 1034 3 3 and 35148 to58 1134137 diameter21034 3 3 and 45/80A 148 to58 1134137 diameter33912 3 558 3 48 up to532 12121324 longII 1 812 3 4 and 35148 to38 934146 diameter21034 3 3 and 35148 to58 1134147 diameterAA 45-slice per minute requirement for product cross section is shown. An 80-slice per minute requirement is based on smaller product cross section and may be metby use of a fence that allows two pieces of product to be sliced si
