1、Designation: F2646 07 (Reapproved 2011)An American National StandardStandard Specification forBread Slicing Machines1This standard is issued under the fixed designation F2646; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the yea
2、r of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This specification covers commercial, electrically oper-ated, bread slicing machines.1.2 The values stated in inc
3、h-pound units are to be regardedas the standard. The values given in parentheses are forinformation only.1.3 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and
4、 health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2A167 Specification for Stainless and Heat-ResistingChromium-Nickel Steel Plate, Sheet, and StripD3951 Practice for Commercial PackagingF760 Specification for Food Serv
5、ice Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and Facilities2.2 ANSI Standards:3Z1.4 Sampling Procedures and Tables for Inspection byAttributes2.3 BISSC Standards:4ANSI/BISSC Z50.22003 Sanitation Standard for the De-sign of Bakery Equipment2.4 NEMA St
6、andards:5MG 1 Motors and Generators2.5 NSF/ANSI Standards:6NSF/ANSI 8 Commercial Powered Food PreparationEquipment2.6 ANSI/UL Standards:7ANSI/UL 763 Motor-Operated Commercial Food Prepar-ing MachinesANSI/UL 969 Marking and Labeling Systems2.7 Federal and Military Documents:8MIL-STD-1399/300 Interfac
7、e Standard for Shipboard Sys-tems Section 300A Electric Power, Alternating CurrentMIL-STD-167/1 Mechanical Vibrations of ShipboardEquipment (Type IEnvironmental and Type IIInternallyExcited)MIL-STD-461 Requirements for the Control of Electro-magnetic Interference Characteristics of Subsystems andEqu
8、ipment3. Terminology3.1 Definitions:3.1.1 bread slicing machine, nmachine with a motor-driven knife or knives for slicing the bread and having aninfeed to position the whole loaf for slicing and an outfeed areafor holding the sliced loaf awaiting manual removal from themachine.3.1.2 recovered materi
9、als, nmaterials that have been col-lected or recovered from solid waste and reprocessed tobecome a source of raw materials, as opposed to virgin rawmaterials.4. Classification4.1 GeneralBread slicing machines covered by this speci-fication are classified by type, class, and style.4.2 Type:4.2.1 Type
10、 IBread slicing machine, gravity feed,4.2.2 Type IIBread slicing machine, mechanical single-loaf feed, and4.2.3 Type IIIBread slicing machine, mechanicalmultiple-loaf feed.1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of
11、 Subcommittee F26.04 onMechanical Preparation Equipment.Current edition approved Oct. 1, 2011. Published January 2012. Originallyapproved in 2007. Last previous edition approved in 2007 as F2646 07. DOI:10.1520/F2646-07R11.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orconta
12、ct 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 American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.4Available
13、from Baking Industry Sanitation Standards Committee (BISSC), P.O.Box 3999, Manhattan, KS 66505-3999, http:/www.bissc.org.5Available from National Electrical Manufacturers Association (NEMA), 1300N. 17th St., Suite 1752, Rosslyn, VA 22209, http:/www.nema.org.6Available from NSF International, P.O. Bo
14、x 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140, http:/www.nsf.org.7Available from Comm 2000, 1414 Brook Dr., Downers Grove, IL 60515,http/m-.8Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http:/www.dodssp.daps.mi
15、l.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4.3 Class:4.3.1 Class IReciprocating knife,4.3.2 Class IICircular knife,4.3.3 Class IIISickle knife, and4.3.4 Class IVContinuous (band) knife.4.4 Style:4.4.1 Style ICountertop or stan
16、d mounted,4.4.2 Style 2Floor mounted, and4.4.3 Style 3Portable.5. Ordering Information5.1 Ordering DataPurchasers shall select the bread slic-ing machine and any preferred options and include the follow-ing information in the purchasing document:5.1.1 Title, number, and date of this specification,5.
17、1.2 Type, class, and style of machine required,5.1.3 Quantity to be furnished,5.1.4 Electrical power supply characteristics: voltage,phase, frequency (see 7.2.1),5.1.5 Accessory equipment, options, spare parts, and main-tenance parts required,5.1.6 When Federal/Military procurement is required, re-v
18、iew and implement the applicable supplementary require-ments (see S1 through S8),5.1.7 When specified, the purchaser shall be furnishedcertification that samples representing each lot have been eithertested or inspected as directed in this specification and therequirements have been met (when specif
19、ied, a copy of the testresults shall be furnished),5.1.8 Level of preservation and packing required if otherthan as stated in Practice D3951 (see 18.1),5.1.9 Labeling requirements (if different than 16.1), and5.1.10 Whether the equipment shall meet the requirementsof NSF/ANSI, ANSI/UL, or BISSC stan
20、dards, or a combina-tion thereof.6. Material6.1 GeneralMaterials used in the construction of breadslicing machines shall comply with the applicable requirementsof NSF/ANSI 8 or ANSI/BISSC Z50.2-2003, or both. Materi-als used shall be free from defects that would affect theperformance or maintainabil
21、ity of individual components or ofthe overall assembly. Materials not specified herein shall be ofthe same quality used for the intended purpose in commercialpractice. None of the above shall be interpreted to mean thatthe use of used or rebuilt products are allowed under thisspecification unless ot
22、herwise specified.7. Design and Construction7.1 GeneralBread slicing machines shall be deliveredassembled, ready for mounting, connection to electricity, anduse as applicable. The bread slicing machine shall be simple todisassemble and reassemble without special tools or equip-ment. It shall meet th
23、e then current requirements of NSF/ANSI8 or ANSI/BISSC Z50.2-2003, or both, and ANSI/UL 763.7.1.1 The bread slicing machine shall be designed to trans-versely slice loaves, which are a minimum of 12 in. (304 mm)long and 412 in. square (114 mm). Slices shall be cleanly andevenly cut to the thickness
24、specified. A crumb tray shall beprovided which is suitable for catching crumbs that fall fromthe slicer. The crumb tray may be a pan or drawer. It shall beattached to the machine by mechanical means, and shall bereadily removable for cleaning. Gravity feed and mechanicalmultiple-loaf feed models sha
25、ll be equipped with loaf guidesconsisting of two full-length members one on each side of thechute. The separation between the two members shall beadjustable from 6 in. (152 mm) to a maximum of 16 in. (406mm). Each member shall be provided with a mechanicalclamping device or devices for rapid manipul
26、ation by hand andsecurely locating the member in the desired position. Counter-top and stand-mounted models shall be furnished with 4non-skid feet or be mechanically fastened to the stand. No toolsor excessive force shall be required to make adjustments on thebread slicing machine, and during adjust
27、ment, there shall be nobinding or jamming of moving parts. The bread slicingmachine shall be capable of slicing both soft and hard loaveswithout jamming or stalling, and without tearing or crushingthe loaves. There shall be no marked change in the shape of theloaf after being sliced.7.1.2 Compliance
28、 with NSF/ANSI 8Acceptable evidenceof meeting the requirements of NSF/ANSI 8 shall be the NSFcertification mark on the bread slicing machine and listing inthe current edition of the NSF Official Listing of Food ServiceEquipment, a certified test report from a recognized indepen-dent testing laborato
29、ry acceptable to the user, or a certificateissued by NSF under its special one time contract evaluation/certification service.7.1.3 Compliance with ANSI/BISSC Z50.2-2003Acceptable evidence of meeting the requirements of ANSI/BISSC Z50.2-2003 shall be a photocopy of the current BISSCcertificate of au
30、thorization for the bread slicing machine or acertified test report from a recognized, independent testinglaboratory acceptable to the user.7.1.4 Compliance with ANSI/UL 763Acceptable evidenceof meeting the requirements of ANSI/UL 763 shall be a ULListing mark on the bread slicing machine, or a cert
31、ified testreport from a recognized, independent testing laboratory ac-ceptable to the user.7.2 Electrical Requirements:7.2.1 Power SupplyThe bread slicing machine shall befurnished with a 6-ft. (1.83-m) minimum length cord and plugwith ground or shall be double-insulated. The cord and plugshall be s
32、ized for and be the appropriate configuration for thespecified electrical characteristics.7.2.2 MotorElectric motors used on bread slicing ma-chines be of the continuous duty type and shall conform toNEMA MG 1 and ANSI/BISSC Z50.2-2003. The motor shallbe of sufficient horsepower and speed to meet th
33、e productioncapacity.7.3 Motor ControllerThe motor shall be controlled by anON-OFF switch accessible to the operator. The switch shalleither be provided with a guard or located to help preventaccidental actuation.7.4 Cutting BladeThe cutting blade(s) shall be heat-treated carbon steel or heat-treate
34、d stainless steel conformingto Specification A167. The hardness of the cutting blade,F2646 07 (2011)2measured within14 in. (6.4 mm) of the cutting edge, shall benot less than 50 nor more than 60 on the Rockwell C scale.8. Performance Requirements8.1 When tested in accordance with Section 11, the bre
35、adslicing machine shall operate without failure of the majorfunctional components.9. Workmanship, Finish and Appearance9.1 All components and assemblies of the bread slicingmachine shall be free from dirt and other extraneous materials,burrs, slivers, tool and grind marks, dents, and cracks. Cast-in
36、gs, molded parts and stampings shall be free of voids, sandpits, blow holes, and sprues. External surfaces shall be freefrom kinks, dents, and other deformities. Forming and weldingshall not cause damage to the metal and shall be done neatlyand accurately.10. Sampling10.1 Arepresentative production
37、model shall be selected forperformance testing.10.2 When specified in the contract or purchase order,sampling for inspection shall be performed in accordance withANSI Z1.4.11. Test Methods11.1 Operational TestThe bread slicing machine shall beoperated, without a load, and meet the following requirem
38、entsas applicable. Inability of the machine to operate as specifiedherein shall constitute failure of the test.11.1.1 Proper operation of motor starting and stoppingdevices,11.1.2 Proper operation of adjusting and operating deviceswithin the limits specified in 7.1 without binding, excessivefriction
39、 or excessive play.11.1.3 Proper operation of parts,11.1.4 No overheating of bearings, and11.2 Performance TestOne dozen soft crusted loaves andone dozen hard crusted loaves, each measuring 12 in. (305mm) to 14 in. (356 mm) long and 4 in. (102 mm) to 5 in. (127mm) square shall be required for this t
40、est. No special adjust-ment should be made to the bread slicing machine during thistest. The bread slicing machine shall cleanly and evenly slicethe bread completely through to the specified thickness. Thereshall be no marked change in the shape of the loaf after beingsliced. Noncompliance with the
41、requirements of 7.1 shallconstitute failure of this test.12. Sampling and Quality12.1 When specified in the contract or purchase order,sampling for inspection shall be performed in accordance withANSI Z1.4, which shall supersede implied sampling require-ments stated elsewhere in this specification.1
42、3. Inspection13.1 End Item TestingWhen specified in the contract orpurchase order, one production item, selected at random fromeach lot, shall be tested by the manufacturer in accordance withthe applicable paragraphs of Section 11. Performance resultsshall be recorded in a permanent file, and the in
43、formation shallbe available to the customer upon demand. Any subsequentchange in design that would relate to performance shall requirea new test record.13.2 Component and Material InspectionIncoming com-ponents and materials shall be inspected by the manufacturer tothe design parameters as specified
44、 on drawings or purchasedocuments, or both.14. Rejection and Rehearing14.1 Material that fails to conform to the requirements ofthis specification may be rejected. Rejection should be reportedto the producer or supplier promptly and in writing. In case ofdissatisfaction with the results of the test,
45、 the producer orsupplier may make claim for a rehearing.15. Certification15.1 When specified in the purchase order or contract, thepurchaser shall be furnished certification that samples repre-senting each lot have been either tested or inspected as directedin this specification and the requirements
46、 have been met. Whenspecified in the purchase order or contract, a report of the testresults shall be furnished (see 5.1.7).16. Product Marking16.1 Each bread slicing machine shall be provided with anidentification plate securely affixed to the item. The plate shallbe molded, die-stamped, etched on
47、metal, indelibly stamped onlabels secured by pressure-sensitive adhesive, or other meansas specified in the purchase document. If pressure-sensitivelabels are used, the requirements of ANSI/UL 969 or equiva-lent shall be met. The marking shall be durable and shall belegible and readily visible after
48、 the item is installed in theintended manner. The identification plate shall include thename, brand, or trademark of the manufacturer of such knowncharacter to be readily traceable to the manufacturer and shallstate the electrical characteristics (voltage, amperage, andfrequency) of the equipment. T
49、he plate shall also bear adistinctive number, letter or number, and letter code that willidentify an individual item or production lot of a limited groupof items. In addition, such information required by UL andNSF or BISSC as applicable, shall appear on the identificationplate. The plate shall be located on an external surface on apermanent part of the unit.17. Manuals17.1 Format and content of applicable manuals shall be asindicated in Specification F760.18. Packaging and Product Marking18.1 Unless otherwise specified (see 5.1.8
