1、Designation: F919 10F919 15 An American National StandardStandard 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
2、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. Scope1.1 This specification covers commerc
3、ial food slicers having electrically driven rotating slicing blades.1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for informationonly.mathematical conversions to SI units that are provided for information only and are not considered
4、 standard.1.3 The following precautionary caveat pertains only to the test method portion, Section 9, 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 thisstandard to establish appropri
5、ate safety and health practices and determine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2F760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for Marine Systems, Equipment, and FacilitiesD3951 Practi
6、ce for Commercial Packaging2.2 NSF International Standards:3NSF/ANSI Standard No. 8 Commercial Powered Food Preparation EquipmentNSF Listings Food Service Equipment Listing (current year)Equipment2.3 Underwriters Laboratories Standards:4UL 763 Motor-Operated Commercial Food Preparing MachinesUL 969
7、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, Electric Power, Alternating CurrentMIL-STD-167/1 Mechanical Vibration of Shipboard Equi
8、pment (Type IEnvironmental and Type IIInternally Excited)MIL-STD-461 Requirements for the Control of Electromagnetic Interference Characteristics for Subsystems and Equipment3. Terminology3.1 Definitions:3.1.1 carriagedevice for holding food product that is manually or automatically reciprocated to
9、bring the product in contactwith the knife.1 This specification is under the jurisdiction ofASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.04 on MechanicalPreparation Equipment.Current edition approved March 1, 2010Aug. 1, 2015. Published April 2010
10、September 2015. Originally approved in 1985. Last previous edition approved in 20052010as F919 05.F919 10. DOI: 10.1520/F0919-10.10.1520/F0919-15.2 For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standards
11、volume 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 48113-0140.4 Available from Global Engineering Documents, 15 Inverness Way, East Englewood, CO 80112-5704.UL LLC, 333 Pfingsten
12、Rd., Northbrook, IL 60062,http:/.5 Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.6 Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Section D, 700 RobbinsAve., Philadelphia, PA19111-5098, orAcquisition Streamlining and
13、Standardization Information System (ASSIST), the official source of all documents listed in the DOD index of specification and standards. The ASSIST can be located athttp:/dsp.dla.mil.This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of
14、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 standard as published by ASTM is to be considered
15、the official document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.2 feed chutedevice that can replace or supplement the carriage for the purpose of slicing multiple small cross-sectionalfood products. This device also includes
16、 an end weighweight or spring to permit slicing of product to within the last one-quarterinch.3.1.3 gage platedevice that determines the thickness of an individual slice of food product.3.1.4 gage plate adjustermanually operated device (usually a dial or a lever) that is used by the operator to set
17、the gage plate.Usual practice is to indicate the thickness by a graduated scale with a 0 (zero) setting to indicate that the gage plate is completelyclosed.3.1.5 sharpenerdevice for holding the sharpening and truing stones. The sharpener can be either attached to the slicer orremovable from the slic
18、ers sharpener attachment point. If it is removable, a storage location within the machine structure shallbe provided.4. Classification4.1 Food slicers covered in this specification are of the following types and classes.4.2 Types:4.2.1 Type IFully automatic (powered carriage):4.2.1.1 Style 1Gravity
19、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 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 shin
20、gling-capability discharge conveyor attachment, and stand.4.2.2 Type IISemiautomatic (manually operated carriage).(1) Style 1Compact unit.(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 appli
21、cable to Type I, Style 3.5. Ordering Information5.1 Purchasers should select the slicer and any preferred options and include the following information in the purchasingdocument:5.1.1 Title, number, and date of this specification.5.1.2 Type, style, rate, and class of machine required (see 4.2 and 4.
22、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 13.2).5.1.5 Quantity of slicers to be furnished.5.1.6 Accessory equipment, spare, and maintenance parts required.5.1.7 Any special requirements or deviat
23、ion from this specification.6. Physical Requirements6.1 Design and ManufactureThe slicer shall meet the then current applicable requirements of NSF/ANSI Standard No. 8 andUL 763.6.1.1 Compliance with NSF/ANSI Standard No. 8Acceptable evidence of meeting the requirements of NSF/ANSI StandardNo. 8 sha
24、ll be the NSF listing mark on the slicer and listing in the NSF Official Listing of Food Service Equipment, a certifiedtest report from a recognized independent testing laboratory acceptable to the user, or a certificate issued by NSF under its specialone-time contract evaluation/certification servi
25、ce.An alternative is listing by a third party certification body to NSF/ANSI StandardNo. 8.6.1.2 Compliance with UL 763Acceptable evidence of meeting the requirements of UL 763 shall be a UL Listing mark onthe slicer, or a certified test report from a recognized independent testing laboratory accept
26、able to the user.An alternative is Listingby a third-party certification body to UL 763.6.1.3 MaterialsMaterials used in the construction of food slicers shall comply with the applicable requirements of NSF/ANSIStandard No. 8. Housings shall be of corrosion-resistant, nonporous materials.Aluminum pa
27、rts contacting food shall be anodized.F919 1526.2 Sharpening DeviceThe slicer shall have a sharpening device included with and attachable to the machine. The sharpeningdevice shall be accessible without lifting or tilting the machine. The sharpening device shall be capable of sharpening the knifeto
28、produce product slices that are smooth and free from tears and bruises as required under Section 9.6.3 FeetClass A slicers shall have three or more nonmetallic, nonskid feet with provisions for attachment to either a benchor a stand.6.4 Motor(s)The slicer motor(s) shall be of continuous duty type.6.
29、5 Assembly and DisassemblyThe slicer shall be simple to disassemble and reassemble for cleaning and sanitizing. The slicershall not require special tools or equipment to disassemble for cleaning.6.6 Ease of OperationThe slicer, when viewed from the normal operating position, shall have all controls
30、visible and readilyaccessible.6.7 Electrical DevicesThe slicer shall be furnished with a 5-ft (1.52-m) minimum length cord and plug with ground or shallbe double insulated. The cord and plug shall be appropriate for the specified electrical characteristics.6.7.1 The slicer shall be furnished with ma
31、nually operated controls that open all motor leads. The slicer shall be furnished witha pilot light or equivalent to indicate when the slicer is running.6.8 Receiving TrayA receiving tray for sliced product shall be furnished with the slicer, either built in or as an accessory.6.9 Product CarriageTh
32、e product carriage and any devices for clamping or pushing the product shall hold the productsecurely in the cutting position. The product carriage shall employ bearings fabricated from cast iron onor steel, oilite bearingsurfaces or roller bearings. Drive gears shall be gear-grade laminated phenoli
33、c or bronze. Parallelism between knife and carriageshall be maintained within plus and minus one degree.6.9.1 The slicer shall be designed to prevent contact between the slicing knife and the carriage, the gage plate and the spikeassembly of the meat grip.6.10 Product Feed LimitThe Type I, Style 2 o
34、r Style 3 slicer shall have a meat grip integral with the carriage that secures theend of the product and allows the product to be uniformly sliced to within the last 1 in. (25.4 mm). The Type I, Style 1, or TypeII slicer shall have a toothed product pusher plate, integral with the carriage, that pe
35、rmits slicing to within the last 14 in. (6.4 mm).6.11 Product Size, Rate, Thickness, Knife Diameter, and Motor HorsepowerSee Table 1.6.12 Pedestals and Stands:6.12.1 Class BSlicer shall be identical to equivalent Class A slicer, except that it shall be supplied with and have provisionsfor attachment
36、 to a pedestal. The pedestal shall be 34 6 1 in. (86.4 6 2.54 cm) high with provisions for securing to the floor.TABLE 1 Product Size, Rate, Thickness, Knife Diameter, and Motor HorsepowerType Style RateMinimum ProductCross Section,in. (cm)Minimum SlicesPer MinuteMinimum RangeSlice Thickness,in. (mm
37、)Minimum SlicingKnife Diameter,in. (cm)MinimumKnife DriveMotor HP (KW)I 1 and 2 1 1034 3 and7 diameter(27.3 7.6 and17.8)35 148 to 58 (0.53 to15.9)1134 (29.8) 13 (0.25)2 1034 3 and7 diameter(27.3 7.6 and17.8)45/80A 148 to 58 (0.53 to15.9)1134 (29.8) 13 (0.25)3 3 912 558 24 long(24.1 14.3 and61)48 up
38、to 532 (0 to 4) 1212 (31.75) 13 (0.25)II 1 812 4 and6 diameter(21.6 10.2 and15.2)35 148 to 38 (0.53 to9.5)934 (24.8) 14 (0.19)2 1034 3 and7 diameter(27.3 7.6 and17.8)35 148 to 58 (0.53 to15.9)1134 (29.8) 14 (0.19)AA 45-slice per minute requirement for product cross section is shown. An 80-slice per
39、minute requirement is based on smaller product cross section and may be met byuse of a fence that allows two pieces of product to be sliced simultaneously.F919 1536.12.2 Class CSlicer shall be identical to equivalent Class A slicer, except that it shall be supplied with and have provisionsfor attach
40、ment to a stand. The stand shall be of stainless steel construction and shall be 34 6 1 in. (86.4 6 2.54 cm) in height whenassembled with the casters. The stand shall have a flat stainless steel top of at least 16 gauge. The stand shall be listed by NSF.The stand shall be capable of supporting a wei
41、ght of at least 175 lb (79.4 kg). The casters shall be at least 4 in. (10.16 cm) indiameter. The two casters closest to the operator position, shall swivel and lock. The other two casters shall not swivel.6.13 Interchangeability of ItemsAll slicers of the same model and material list designation fur
42、nished with similar optionsunder a specific purchase order shall be identical to the extent necessary to ensure interchangeability of component parts,assemblies, accessories, and spare parts.6.14 Slicing KnifeKnives shall be cutlery grade stainless steel with a hardness, measured 14 in. (6.4 mm) bac
43、k of the cuttingedge, not less than 56 nor more than 60 on the Rockwell C scale. The knife shall be driven by gears, a steel transmission chain,V-belt, or timing belt. If driven by gears, the teeth shall be machine cut and deburred and securely mounted to the shafts.6.15 Carriage HandleCarriage hand
44、le shall be all metal or, if plastic, shall have a metal insert.6.16 Slicer Adjustment KnobThe shaft for the slicer adjustment knob shall have flats for set screws or both knob and shaftshall have a keyway to prevent rotation or slipping of the knob on the shaft.6.17 BearingsBearings for cutting kni
45、ves, idler gears, and rotating drive shafts shall be of the ball, roller, or sleeve-type, eitherpermanently lubricated or readily accessible for lubrication. Sleeve type bearings shall be a high-grade bearing metal and shall bereplaceable. All bearings requiring lubrication shall be readily accessib
46、le.6.18 LubricationAll moving parts that require lubrication shall be provided with a means for lubricating and any lubricationfittings shall be readily accessible.6.19 Hazard ProtectionProtection:6.19.1 The slicer shall meet the requirements of UL 763.6.19.2 Switch GuardThe ON/OFF controls shall be
47、 guarded or fabricated in such a manner as to prevent unplanned activation.6.19.3 Knife ProtectionThe unusable portion of the knife shall be completely guarded in compliance with UL 763 when theslicer is ready for operation. In no case shall less than half of the blades circumference be guarded. The
48、 gage plate adjuster shallbe so constructed such that the knifes edge can be completely guarded when not operating.7. Performance Requirements7.1 Slicing Size, Rate, and UniformityThe slicer shall uniformly, and with smooth surfaces, free from tears and bruises, slicethe following items:7.1.1 Firm c
49、old and hot soft boneless meat.7.1.2 Products of moderate resistance, such as mozzarella cheese, and7.1.3 Firm and ripe vegetables, such as cucumbers and tomatoes.7.1.4 The gage plate adjuster shall operate the gage plate smoothly and shall be adjusted to indicate zero thickness when thegage plate is set at the closed position.7.2 Slicer Knife and SharpenerThe slicer knife shall function satisfactorily following 300 sharpenings.7.3 Carriage Operation:7.3.1 Type ITh
