1、Designation: F918 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 originaladoption or
2、, 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. Scope1
3、.1 This specification covers counter-top model noncarbon-ated beverage dispensers that are mechanically refrigerated andhave rigid, transparent, impact-resistant containers to afford avisual display of the beverage dispensed. The beverage dis-pensers covered by this specification are intended to cir
4、culate,cool, and dispense noncarbonated beverages such as pulpyjuices, frozen concentrates, and syrup drinks.1.2 The values stated in inch-pound units are to be regardedas standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are
5、not considered standard.1.3 The following safety hazard caveat pertains only to thetest method portion, Section 11, of this specification: Thisstandard does not purport to address all of the safety concerns,if any, associated with its use. It is the responsibility of the userof this standard to esta
6、blish appropriate safety and healthpractices and determine the applicability of regulatory limita-tions prior to use.2. Referenced Documents2.1 ASTM Standards:2D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for
7、MarineSystems, Equipment, and Facilities2.2 NSTA Standard:NSTA Pre-Shipping Test Procedures32.3 ANSI/NSF International Standards:NSF Standard 18 Manual Food and Beverage DispensingEquipment4NSF Standard 51 Plastic Materials and Components Used inFood Equipment42.4 ANSI/UL Standards:UL Standard 471 C
8、ommercial Refrigerators and Freezers5UL Standard 969 Marking and Labeling Systems52.5 ANSI Standard:ANSI Z1.4 Sampling Procedures and Tables for Inspectionby Attributes62.6 Military Standards:MIL-STD-167/1 Mechanical Vibrations of ShipboardEquipment Type IEnvironmental and Type IIInternally ExcitedM
9、IL-STD-461 Requirements For the Control of Electromag-netic Interference Characteristics of Subsystems andEquipmentMIL-STD-1399/300 Interface Standard for ShipboardSystems, Section 300A, Electric Power, Alternating Cur-rent3. Terminology3.1 Definitions:3.1.1 aeration systema type of circulation syst
10、em thatcauses the beverage to cascade across the top and down thesides of the bowl interior incorporating air into the beverage.3.1.2 beverage dispensera beverage dispenser is a com-mercial appliance designed to deliver a beverage.3.1.3 circulation systemthe system that moves the bever-age within th
11、e bowl to ensure proper cooling and mixing.3.1.4 whippersa mechanical device used to beat air into abeverage so as to change its properties from a liquid drink to afrothy drink.1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibili
12、ty of Subcommittee F26.03 onStorage and Dispensing Equipment.Current edition approved Aug. 1, 2015. Published September 2015. Originallyapproved in 1985. Last previous edition approved in 2009 as F918 09. DOI:10.1520/F0918-15.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orco
13、ntact 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 National Safe Transit Association, 6022 West Touhy Ave.,Chicago, IL 60648.4Available from National Sanitation Foundatio
14、n, NSF Building, Ann Arbor, MI48105.5Available from UL LLC, 1655 Scott Blvd., Santa Clara, CA 95050; 333Pfingsten Road, Northbrook, IL 60062; 1285 Walt Whitman Road, Melville, L.I.,NY 11746; or 2602 Tampa East Blvd., Tampa, FL 33619.6Available from American National Standards Institute, 11 W. 42nd S
15、t., 13thFloor, New York, NY 10036.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States14. Classification4.1 GeneralThe beverage dispensers shall be of the fol-lowing types, classes, styles, sizes, and electrical ratings:4.2 Types:4.2.1 Typ
16、e IDispenser with circulation system and withoverhead spray type aeration system (for syrup drinks andother nonfoaming beverages).4.2.2 Type IIDispenser with circulation system but with-out aeration system (for pulpy fruit juices and other beveragesnot suitable for aeration).4.3 Classes:4.3.1 Class
17、AWithout whippers.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 including8 gal.4.4.1.3 Size 3Capacity of more than 8 up to and including12 gal.4.4.1.4 Size 4Capacity of more than 12 gal.
18、4.4.2 Style BTwin bowl or twin compartment.4.4.2.1 Size 1Capacity up to 5 gal per bowl or compart-ment.4.4.2.2 Size 2Capacity of more than 5 gal per bowl orcompartment.4.4.3 Style CTriple bowl or triple compartment.4.4.3.1 Size 1Capacity up to 5 gal per bowl or compart-ment.4.5 Electrical RatingNomi
19、nal 115 v, single-phase, 60 Hz.5. Ordering Information5.1 Procurement documents should specify the followinginformation:5.1.1 Title, number, and date of this specification.5.1.2 Type, class, style, and size of dispenser (see Section4).5.1.3 Special requirements should be included.5.1.4 When federal/
20、military procurement is required, reviewand implement the applicable supplementary requirements (seeS1 through S8).6. Materials and Manufacture6.1 MaterialsMaterials used in the dispenser shall be asspecified herein, and the dispenser shall be fabricated ofmaterials acceptable under ANSI/NSF Standar
21、ds 18 and 51.NOTE 1Evidence of compliance with ANSI/NSF 18, ANSI/NSF 51,and ANSI/UL 471 is as follows: (a) ANSI/NSFListing of the dispenserin the current edition of the ANSI/NSF “Listing of Food ServiceEquipment” and display of the ANSI/NSF seal on the finished dispenser.(b) ANSI/ULAcceptable eviden
22、ce of meeting the requirements ofANSI/UL 471 shall be the ANSI/UL label, or listing mark, indicating thatthe dispenser has been tested and conforms to the requirements ofANSI/UL 471.7. Physical Requirements7.1 Design:7.1.1 The beverage dispenser shall consist essentially of abase that contains a com
23、plete refrigeration system and supportsa rigid, transparent, impact resistant, bowl-type beveragecontainer(s) with cover(s). Each dispenser shall be equippedwith an electrically powered beverage circulation system, adispensing valve, and the controls and appurtenances specifiedas follows:7.1.1.1 Sty
24、le A units shall be equipped with one bowl andone or more dispensing valves.7.1.1.2 Style B units shall be equipped with two bowls orcompartments, each with at least one dispensing valve andeach with a circulation system.7.1.1.3 Style C units shall be equipped with three bowls orcompartments, each w
25、ith at least one dispensing valve andeach with a circulation system.7.1.2 The dispenser shall be designed to comply with therequirements of ANSI/UL Standard 471 and NSF Standard 18.(Note 1).7.2 Base AssemblyThe base assembly shall be designedand constructed to house the refrigeration system and tosu
26、pport the container bowl(s), dispensing valve(s), and driptray(s). The base assembly shall be equipped with panels toprovide access to the components therein.7.3 Refrigeration SystemThe refrigeration system shallhave sufficient capacity to meet the performance requirementsdefined in Section 8. The r
27、efrigeration system on each dis-penser shall be properly dehydrated and charged prior toshipment.7.4 Circulation SystemEach bowl or compartment shall beequipped with either a spray and circulation system (Type I), ora circulation system only (Type II). The circulation systemsshall impart a sufficien
28、t motion to the stored beverage toprevent settlement of beverage constituents, and to assist inmaintaining a required uniform beverage temperature through-out the bowl and particularly at the inlet to the dispensing port.7.5 BowlsBowls and covers shall be fabricated of a rigid,impact-resistant, tran
29、sparent material. The bowls shall havesufficient net volume, exclusive of space occupied by thecooling dome or plate and mixing system components, to meetthe capacity requirements applicable to the size specified.Bowls shall be furnished and installed with parts required toprovide leak-tight contain
30、ers. Bowls shall not crack or breakwhen tested as specified in 11.7.27.6 Dispensing ValvesThe bowl on Style A units and eachbowl or compartment on Style B and Style C units shall beequipped with at least one self-closing dispensing valve.Valves shall be designed to permit thorough cleaning of allflu
31、id passages and parts exposed to the beverage.7.7 Drip TrayEach dispenser shall be equipped with a driptray having a readily removable perforated, slotted, or wirecover. The drip tray may have provisions for draining thesplash and drippings into a drain.7.8 Temperature ControlEach dispenser shall be
32、 equippedwith a temperature control to control automatically the refrig-eration system to maintain the beverage within the temperaturerange specified in Section 8.F918 1527.9 SwitchesStyle A dispensers shall be equipped with atleast one on-off switch to control the power supply to thedispenser. Styl
33、e B and Style C units shall be equipped with anindependent on-off switch for the mixing system in each bowlor compartment, plus an additional main power supply orcompressor motor switch.7.10 MiscellaneousThe dispenser base shall be providedwith protectors to prevent damage to the surface on which it
34、rests. The dispenser shall be easily assembled on locationwithout tools and be ready for operation when connected to theelectrical supply.7.11 Electrical RequirementsThe dispensers shall be de-signed for operation on a nominal 115 V 6 10 %, single-phase,60 Hz current. Each dispenser shall be equippe
35、d with a flexiblepower supply cord with suitable plug.7.12 Standard ProductThe dispenser delivered under thisspecification shall be the manufacturers standard product.Parts and assemblies for each dispenser model furnished by aparticular manufacturer under this specification shall be inter-changeabl
36、e.8. Performance Requirements8.1 Performance Design RequirementsEach dispensershall refrigerate the beverage and maintain the stored beveragein a constant state of motion or circulation to prevent settle-ment of beverage constituents.8.1.1 Operational RequirementThe refrigeration systemshall be capa
37、ble of automatically maintaining the beveragewithin the limits of 33 to 40F inclusive when the dispenser isfilled to the manufacturers rate capacity, and is operating in anambient temperature of 90 6 2F.8.1.2 Pull-Down RequirementThe dispenser shall be ca-pable of reducing the temperature of the bev
38、erage when filledto rated capacity from 72F to not over 40F in not more thanthe pull-down time specified in Table 1 when operating in anambient temperature of 72 6 2F and 50 % relative humidity.8.1.3 Maximum Operating RequirementThe dispensersshall, in addition, operate in an ambient temperature of
39、104 62F without activating the protective overload device and withbeverage temperature not exceeding 45F. The dispensers shalloperate in a room temperature of 90 6 2F and at least 50 %relative humidity for 4 h minimum without deleterious effecton the operation of the dispenser or the beverage. The b
40、everageshall 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 of drip tray) to the rearmost extension of thedispenser shall not exceed 23 in. The height of the dispens
41、er,measured from the counter to the top of the cover, shall notexceed 30 in., except when its empty weight precludes its NSFclassification as portable equipment.10. Workmanship, Finish, and Appearance10.1 FinishDispenser finishes shall be free from discolor-ation and stains.10.2 WorkmanshipAll compo
42、nents and assemblies of thedispenser shall be free from dirt and other extraneous materialsuch as burrs, slivers, rough die, tool and grind marks, dents,and cracks. Castings and molded parts, if used, shall be free ofsand, fins, pits, blowholes, and sprues. External surfaces shallmeet the ANSI/UL Sh
43、arp Edge Test.NOTE 2Although paragraph 10.2 requires subjective judgments, itsinclusion is considered important as a guide in evaluating and manufac-turing equipment.10.2.1 Metal FabricationMetal used in the fabrication ofthe dispensers shall be free from visually apparent defects.Forming and sheari
44、ng shall not cause damage to the metal, andthe metal shall be free from trimming marks.10.2.2 WeldingThe surfaces of parts to be welded shall befree from rust, scale, paint, grease, and other foreign matter.Welds shall be smooth and free from cracks, burn holes,undercuts, or incomplete fusion. All s
45、cale and flux shall beremoved from the finish weld area.10.2.3 Fastening DevicesHoles punched or drilled shallbe free of burrs. Threaded fasteners shall not be broken,cracked or stripped, and shall be drawn tight. Rivets, whenused, shall fill the hole completely, and the heads shall be infull contac
46、t with the surface of the member.11. Test Methods11.1 Prior to conducting the following tests, operate thedispenser to be tested for a period of time deemed necessary bythe manufacturer for proper run-in and adjustment. During thisrun-in period, check the unit for noise and vibration, propervalve ac
47、tion, and satisfactory spray and circulationperformance, plus any other appropriate operational tests. Usetap water as the test beverage.11.2 Performance Test:11.2.1 SignificanceThe purpose of this test is to ensurethat the dispenser model being tested has the capability tomaintain the proper bevera
48、ge temperature.11.2.2 ProcedureFill the dispenser model being tested torated capacity with the tap water. The temperature of the watershall be at least 50F at the start of the test. Operate thedispenser in an ambient temperature of 90 6 2F until thebeverage attains a temperature stabilized in the ra
49、nge of 33 to40F. Continue the test run for at least 2 h and check fortemperature at intervals not exceeding 5 min; except during theTABLE 1 Refrigeration System RequirementsADispenser SizePull-down time hours(maximum)Style SizeA1 2.0A2A3 5A4 3B1 2.B2 0C1APull-down time is based on 72 2F ambient temperature, at least 50 % relativehumidity, not less than 72F initial beverage temperature, and not more than 40Ffinal beverage temperature.F918 153last 15 min, check the temperature each minute. The tempera-ture sensing m
