1、Designation: F919 10Standard Specification forSlicing Machines, Food, Electric1This standard is issued under the fixed designation F919; the number immediately following the designation indicates the year of originaladoption or, in the case of revision, the year of last revision. A number in parenth
2、eses 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 Department of Defense.1. Scope1.1 This specification covers commercial food slicers hav-ing electrically
3、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 not
4、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:2F
5、760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesD3951 Practice for Commercial Packaging2.2 NSF International Standards:3NSF/ANSI Standard No. 8 Commercial Powered FoodPreparation EquipmentNSF Food Service Equ
6、ipment 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 Interface
7、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 Subsystems andE
8、quipment3. 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-sectional
9、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 lever) tha
10、t 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 the s
11、liceror 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 of AS
12、TM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.04 onMechanical Preparation Equipment.Current edition approved March 1, 2010. Published April 2010. Originallyapproved in 1985. Last previous edition approved in 2005 as F919 05. DOI:10.1520/F0919-10.2For
13、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, 789 N. Dixboro
14、 Rd., AnnArbor, 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,
15、Section D, 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 Internationa
16、l, 100 Barr 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
17、 2Powered product 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 u
18、nit.(2) Style 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 follo
19、wing information 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
20、,13.1, and 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 requireme
21、nts of NSF/ANSI Standard No. 8and UL 763.6.1.1 Compliance with NSF/ANSI Standard No.8Acceptable evidence of meeting the requirements of NSF/ANSI Standard No. 8 shall be the NSF listing mark on theslicer and listing in the NSF Official Listing of Food ServiceEquipment, a certified test report from a
22、recognized indepen-dent testing laboratory acceptable to the user, or a certificateissued by NSF under its special 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 cer
23、tified test report from a recognizedindependent testing laboratory acceptable to the user.6.1.3 MaterialsMaterials used in the construction of foodslicers shall comply with the applicable requirements ofNSF/ANSI Standard No. 8. Housings shall be of corrosion-resistant, nonporous materials. Aluminum
24、parts contactingfood shall be anodized.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 p
25、roduct slices that are smoothand free from tears and bruises as required under Section 9.6.3 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
26、 and DisassemblyThe slicer shall be simpleto 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 and
27、readily accessible.6.7 Electrical DevicesThe slicer shall be furnished with a5-ft (1.52-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 manually oper
28、atedcontrols that open all motor leads. The slicer shall be furnishedwith a pilot light 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 d
29、e-vices for clamping or pushing the product shall 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 betwee
30、nknife and carriage shall be maintained within plus 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 me
31、at grip integral with the carriage thatsecures the end of the product and allows the product to beuniformly sliced to within the last 1 in. (25.4 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
32、in. (6.4 mm).6.11 Product Size, Rate, Thickness, Knife 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 be3
33、4 6 1 in. (86.4 6 2.54 cm) high with provisions for securingto the floor.6.12.2 Class CSlicer shall be identical to equivalent ClassA slicer, except that it shall be supplied with and haveF919 102provisions for attachment to a stand. The stand shall be ofstainless steel construction and shall be 34
34、6 1 in. (86.4 6 2.54cm) in height when assembled with the casters. The stand shallhave a flat stainless steel top of at least 16 gauge. The standshall be listed by NSF. The stand shall be capable of supportinga weight of at least 175 lb (79.4 kg). The casters shall be atleast 4 in. (10.16 cm) in dia
35、meter. The two casters closest to theoperator position, shall swivel and lock. The other two castersshall 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 theexten
36、t necessary to ensure interchangeability of componentparts, assemblies, accessories, and spare parts.6.14 Slicing KnifeKnives shall be cutlery grade stainlesssteel with a hardness, measured14 in. (6.4 mm) back of thecutting edge, not less than 56 nor more than 60 on theRockwell C scale. The knife sh
37、all be driven by gears, a steeltransmission chain, V-belt, or timing belt. If driven by gears,the teeth shall be machine cut and deburred and securelymounted to the shafts.6.15 Carriage HandleCarriage handle shall be all metalor, if plastic, shall have a metal insert.6.16 Slicer Adjustment KnobThe s
38、haft for the sliceradjustment knob shall have flats for set screws or both knoband shaft shall have a keyway 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 per
39、manently lubricated or readily accessible for lubrica-tion. Sleeve type bearings shall be a high-grade bearing 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 lubr
40、icating and anylubrication fittings shall be readily accessible.6.19 Hazard Protection6.19.1 The slicer shall meet the requirements of UL 763.6.19.2 Switch GuardThe ON/OFF controls shall beguarded or fabricated in such a manner as to prevent unplannedactivation.6.19.3 Knife ProtectionThe unusable po
41、rtion of the knifeshall be completely guarded in compliance with UL 763 whenthe slicer is ready for 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
42、. Performance Requirements7.1 Slicing Size, Rate, and UniformityThe slicer shalluniformly, and with 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 rip
43、e vegetables, such as cucumbers andtomatoes.7.1.4 The gage plate adjuster shall operate the gage 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 s
44、harpenings.7.3 Carriage Operation:7.3.1 Type IThe slicer shall be designed to permit manualoperation of the carriage if desired or in the event that thepowered carriage feature becomes inoperative.TABLE 1 Product Size, Rate, Thickness, Knife Diameter, and Motor HorsepowerType Style RateMinimum Produ
45、ctCross Section,in. (cm)Minimum SlicesPer MinuteMinimum RangeSlice Thickness,in. (mm)Minimum SlicingKnife Diameter,in. (cm)MinimumKnife DriveMotor HP (KW)I 1 and 2 1 1034 3 3 and7 diameter(27.3 3 7.6 and17.8)35148 to58 (0.53 to15.9)1134 (29.8)13 (0.25)21034 3 3 and7 diameter(27.3 3 7.6 and17.8)45/80
46、A 148 to58 (0.53 to15.9)1134 (29.8)13 (0.25)33912 3 558 324 long(24.1 3 14.3 and61)48 up to532 (0 to 4) 1212 (31.75)13 (0.25)II 1 812 3 4 and6 diameter(21.6 3 10.2 and15.2)35148 to38 (0.53 to9.5)934 (24.8)14 (0.19)21034 3 3 and7 diameter(27.3 3 7.6 and17.8)35148 to58 (0.53 to15.9)1134 (29.8)14 (0.19
47、)AA 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 simultaneously.F919 1037.3.2 Type I, Styles 1 and 2, Rates 2 and 3The sl
48、icer 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 advances 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 synchronizeddi
49、scharge conveyor with automatic controls to stop or advancethe belt so that the slices are neatly and uniformly stacked,grouped, or shingled. The machine shall have capability forstacking four, five, six, seven, eight, ten, or twelve slices andshall have overlapping capability from 0 to 112 in. (0 to 3.81cm). The spacing between stack centers shall be 612 to 7 in.(16.5 to 17.78 cm). The belt shall be sufficiently wide toreceive the largest slices that the machine is designed to cut.The minimum e
