1、Designation: F 1126 03Standard Specification forFood Cutters, (Electric)1This standard is issued under the fixed designation F 1126; 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 parentheses
2、 indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This specification covers commercial electric food cut-ters with a rotating shallow bowl to carry food productsthrough a set of rotating vertical knives th
3、at are on an axisperpendicular to the radii of the bowl. The food cutter can befor counter or table mounting, furnished with or without atable.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 precau
4、tionary caveat pertains only to thetest method portion, Section 10, 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 establish appropriate safety and healthpractices and
5、 determine the applicability of regulatory limita-tions prior to use.2. Referenced Documents2.1 ASTM Standards:D 3951 Practice for Commercial Packaging2F 760 Specification for Food Service Equipment Manuals3F 1166 Practice for Human Engineering Design for MarineSystems, Equipment, and Facilities42.2
6、 NSF Standards:NSF/ANSI 8 Commercial Powered Food PreparationEquipment5NSF/ANSI 2 Food Equipment5NSF Food Service Equipment Listing (current year)52.3 Underwriters Laboratories Standards:ANSI/UL 763 Motor-Operated Commercial Food PreparingMachines6ANSI/UL 969 Marking and Labeling Systems62.4 ANSI St
7、andard:ANSI Z1.4 Sampling Procedures and Tables for Inspectionby Attributes72.5 Military Standards:MIL-STD-1399/300 Interface Standard for Shipboard Sys-tems, Section 300A, Electric Power, Alternating Current8MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment (Type I-Environmental and Type I
8、I-Internally Ex-cited)8MIL-STD-461 Requirements for the Control of Electro-magnetic Interference Characteristics of Subsystems andEquipment83. Terminology3.1 Definitions:3.1.1 electric food cutter, nmachine that uniformly re-duces food products to a small particle size for salads, spreads,bread crum
9、bs, and other food service recipes.3.1.1.1 DiscussionReduction of food product is accom-plished by combining the rotation of the product bowl with theperpendicular high-speed rotation of a set of stainless steelcutlery knives. The food cutter shall consist of the followingprincipal parts: base, legs
10、 (optional), product bowl, knives,bowl cover with interlock, motor, controls, and attachmentpower take-off hub (optional) for attachments listed in 6.5.1.4. Classification4.1 GeneralFood cutters shall be of the following types,sizes, and classes:4.1.1 Types:4.1.1.1 Type IThis machine shall have a ro
11、tating productbowl with rotating knives and power take-off hub to driveattachments.4.1.1.2 Type IIThis machine shall have a rotating productbowl with rotating knives without a power take-off hub.4.1.2 Sizes:4.1.2.1 Size 114-in. (355.6-mm) inside diameter, 234-in.(70-mm) deep bowl with a minimum capa
12、city equal to 5 lb(2.27 kg) of fresh meat.1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.04 onMechanical Preparation Equipment.Current edition approved March 10, 2003. Published March 2003. Originallya
13、pproved in 1992. Last previous edition approved in 1997 as F 1126 97.2Annual Book of ASTM Standards, Vol 15.09.3Annual Book of ASTM Standards, Vol 15.07.4Annual Book of ASTM Standards, Vol 01.07.5Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140.6Availabl
14、e from Underwriters Laboratories (UL), Corporate Progress, 333Pfingsten Rd., Northbrook, IL 60062.7Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.8Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700Robbins Ave., Phila
15、delphia, PA 19111-5094, Attn: NPODS.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4.1.2.2 Size 218-in. (457.2-mm) inside diameter, 358-in.(92.1-mm) deep bowl with a minimum capacity equal to 14 lb(6.36 kg) of fresh meat.4.1.3 Class
16、es:4.1.3.1 Class AMounted on legs.4.1.3.2 Class BWithout legs.5. Ordering Information5.1 Purchasers should select the desired options permitted inthis specification and include the following information in thepurchasing document:5.1.1 Title, number, and date of this specification,5.1.2 Type, size, a
17、nd class of machine required (see 4.1),5.1.3 Electrical power supply characteristics (current, volt-age, phase, frequency) (see 6.9.4),5.1.4 Quantity of food cutters to be furnished,5.1.5 Stand (with or without casters), if required (see section6.8),5.1.6 Attachments required (see 6.5.1),5.1.7 Label
18、ing requirements (if different from 6.1.1, 6.1.2,and 13.1),5.1.8 Accessory equipment, spare, and maintenance partsrequired.6. Physical Requirements6.1 Design and ManufactureThe food cutter shall becomplete so that when connected to the specified source ofpower the unit can be used for its intended f
19、unction. Foodcutters shall be rigid, and parts subject to wear shall beaccessible for adjustment and replacement. The food cuttershall meet the then current applicable requirements of NSFStandard 8 and UL Standard 763.6.1.1 Compliance with NSF Standard 8Acceptable evi-dence of meeting the requiremen
20、ts of NSF Standard Number 8shall be the NSF certification mark on the food cutter andlisting in the current edition of the NSF listing book for foodequipment and related products, components and materials, acertified test report from a recognized independent testinglaboratory acceptable to the user,
21、 or a certificate issued by NSFunder its special one-time contract evaluation/certificationservice.6.1.2 Compliance with UL 763Acceptable evidence ofmeeting the requirements of UL 763 shall be a UL ListingMark on the food cutter, or a certified test report from arecognized independent testing labora
22、tory acceptable to theuser.6.1.3 MaterialsMaterials used in the construction of foodcutters shall comply with the applicable requirements of NSFStandard 8. Materials used shall be free from defects thatwould adversely affect the performance or maintainability ofindividual components of the overall a
23、ssembly.6.1.3.1 Corrosion-Resistant SteelCorrosion-resistant steelshall conform to the requirements of any 300 series stainlesssteel having a minimum chromium content of 16 %, inaccordance with NSF requirements, except knives, which shallconform to 6.3.6.1.3.2 Corrosion-Resisting MaterialCorrosion-r
24、esistingmaterial is material other than corrosion-resistant steel that isequivalent in the food cutter application.6.1.4 Human Factors CriteriaHuman factors engineeringcriteria, principles and practices, as defined in Practice F 1166,shall be used in the design of all food cutters.6.2 BowlThe bowl s
25、hall be made of a single piece ofcorrosion-resistant steel and be readily removable for easycleaning.6.3 KnivesThe knives shall be cutlery grade stainless steelwith a hardness between 50 and 56 on the Rockwell C scale.Each food cutter shall have a minimum of two cutting knivesand have a knife speed
26、of 1725 6 100 rpm.6.4 Bowl CoverThe bowl cover shall be made of acorrosion-resisting material and be of one-piece construction.6.5 Attachment HubThe powered attachment hub pro-vided on the Type I food cutter shall be of corrosion-resistingmaterial and shall be permanently lubricated. The power hubdr
27、ive unit shall have a speed of 209 6 25 rpm for Size 1 and256 6 25 rpm for Size 2.6.5.1 AttachmentsType I food cutters shall be provided,when ordered, with any of the following attachments asspecified (see 5.1.6):6.5.1.1 Nine-inch vegetable slicer,6.5.1.2 Meat chopper,6.5.1.3 Dicer,6.5.1.4 French-fr
28、y attachment, or6.5.1.5 Speed drive attachment, or combination thereof.6.6 BaseThe supporting base for both Class A and ClassB food cutters shall be of one-piece construction and of acorrosion-resisting material. The base shall be of rigid andsturdy design and the entire bottom shall be enclosed com
29、-pletely with a one-piece, corrosion-resisting material.6.7 LegsClass A food cutters shall be provided with fourlegs made of corrosion-resisting material. The legs shall eachhave a rubber foot to ensure stability and shall be of a heightto meet NSF Standard No. 8 requirements.6.8 Accessory StandWhen
30、 specified (see 5.1.5), a stand ofrigid and stable design shall be provided. The stand shall beconstructed of corrosion-resistant steel and the top shall beadjustable to a nominal 38 in. (965.2 mm) from the floor. Thestand shall meet the requirements of NSF Standard No. 2 and,when specified, casters
31、 shall be equipped with brakes.6.9 Electrical Devices:6.9.1 Power SupplyThe food cutter shall be furnishedwith a 6-ft (1.83-m) minimum length cord and plug withground or be double-insulated. The cord and plug shall be sizedand shall be the appropriate configuration for the specifiedelectrical charac
32、teristics.6.9.2 Motor(s)Motor shall meet the requirements of UL763. The horsepower rating of the Size 1 food cutter shall be aminimum of12hp and for a Size 2, a minimum of 1 hp. Thefood cutter motor(s) shall be of the continuous duty type.6.9.3 Power SwitchThe food cutter shall be furnishedwith a sw
33、itch, which shall open all motor leads (see 7.3).6.9.4 Electrical SpecificationsNominal electrical specifi-cations are: 120/60/1, 208/60/1, 240/60/1, 208/60/3, 240/60/3,480/60/3.7. Hazard Protection7.1 The food cutter shall meet the requirements of ULStandard 763.F11260327.2 Switch GuardThe ON/OFF s
34、witch shall be guarded,or the operator shall be designed in such a manner to preventunplanned activation.7.3 Bowl Cover InterlockThe cover shall be designed tointerlock, either with the switch that starts the machine so thatthe bowl cover cannot be raised with the switch in the ONposition or with a
35、switch that disconnects power to the knifemotor when the bowl cover is raised.8. Performance Requirements8.1 SignificanceThe purpose of the test is to demonstratethe productivity of the food cutter and the chopper attachment.8.1.1 Food Cutter and KnifeThe processing of the meatas described in 9.2 sh
36、all be comparable to hamburger that hasbeen run through a standard grinding plate with316-in. (4.75-mm) diameter holes and shall not exceed 2-min processingtime.8.1.2 Chopper Attachment with18-in. (3.2-mm) Plate andKnifeThe grinding of the meat as described in 9.3 shall yieldan average grind rate of
37、 7 lb/min (3.2 kg/min) for a Size 1 foodcutter and 8 lb/min (3.67 kg/min) for a Size 2 food cutter.9. Test Methods9.1 OperationThe food cutter shall function properlywhen operated in accordance with the manufacturers instruc-tions and shall be operated in accordance with these instruc-tions to deter
38、mine compliance with 8.1.9.2 Food Cutter Bowl and KnifeFresh, raw, fat-trimmed,boneless chuck at a temperature of 40 6 5F (4.46 2.8C), cutinto 2-in. (50.8-mm) cubes for the Size 1 food cutter and 3-in.(76.2-mm) cubes for the Size 2 food cutter. The machine shallbe started, and a quantity of meat equ
39、ivalent to the minimumbowl capacity of the food cutter, shall be fed into the bowl (see4.1.2). The time necessary for processing shall be checked forconformance to 8.1.1.9.3 Chopper Attachment with18-in. (3.2-mm) Plate andKnifeFresh, raw, boneless chuck in 1-in. (25.4-mm) 3 1-in.(25.4-mm) 3 7-in. (1
40、78-mm) strips at a temperature of 40 65F (4.4 6 2.8C) shall be fed into the chopper as fast as thefeed screw is able to convey the product. The time necessaryfor processing shall be checked for conformance to 8.1.2.10. Sampling10.1 When specified in the contract or purchase order,sampling for inspec
41、tion shall be performed in accordance withANSI Z1.4, which will supercede implied sampling require-ments stated elsewhere in this specification.11. Inspection11.1 End-Item TestingWhen specified in the contract orpurchase order, one production item, selected at random fromeach lot, shall be tested by
42、 the manufacturer in accordance withthe applicable paragraphs of Section 9. Performance resultsshall be recorded in a permanent file and the information shallbe available to the customer upon demand. Any subsequentchange in design that would relate to performance shall requirea new test record.11.2
43、Quality Conformance InspectionThe manufacturershall have an effective quality audit inspection.11.3 Component and Material InspectionIncoming com-ponents and materials shall be inspected by the manufacturer tothe design parameters as specified on drawings or purchasedocuments, or both.12. Rejection
44、and Rehearing12.1 RejectionDuring inspection, any failure to performin accordance with the requirements of this specification arecause for rejection of the lot.12.2 RehearingThe supplier will be given a rehearing onthe remainder of the lot by inspection of additional foodcutter(s). Acceptance of the
45、 food cutter that failed inspection isat the discretion of the purchaser.13. Product Marking13.1 IdentificationEach food cutter shall be provided withan identification plate or adjacent plates securely affixed to theitem. The plate(s) shall be molded, die-stamped, etched onmetal, indelibly stamped o
46、n labels secured by pressure-sensitive adhesive, or other means as specified in the purchasedocument. If pressure-sensitive labels are used, the require-ments of UL 969, or the equivalent, shall be met. Themarking(s) shall be durable and shall be legible and readilyvisible after the item is installe
47、d in the intended manner. Theidentification plate(s) shall include the name, brand, or trade-mark of the manufacturer of such known character as to bereadily traceable to the manufacturer and shall state theelectrical characteristics (voltage, amperage, phase, and fre-quency) of the equipment. The p
48、late(s) also shall 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 as required by UL andNSF as applicable shall appear on the identification plate(s).The plate(s) shall be loc
49、ated on an external surface.14. Manuals14.1 Unless otherwise specified, manuals shall be in accor-dance with Specification F 760.15. Packaging and Packing Material15.1 Unless otherwise specified, the food cutter shall bepackaged individually in accordance with the suppliers stan-dard practice.15.2 The package shall be prominently marked on at leastone side showing the name of the product, model number,serial number, and manufacturers name.16. Keywords16.1 cutter; food chopper; food cutter; food service equip-ment; grinderF1126033SU
