ANSI ASTM F919-2015 Standard Specification for Slicing Machines Food Electric《电气食品切片机器标准规范》.pdf

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1、Designation: F919 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 of last

2、 revision. A number in parentheses 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 U.S. Department of Defense.1. Scope1.1 This specification covers commercial

3、 food slicers hav-ing electrically driven rotating slicing blades.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 not considered standard.1.3 The following p

4、recautionary caveat pertains only to thetest method portion, Section 9, 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

5、 and determine the applicability of regulatory limita-tions prior to use.2. Referenced Documents2.1 ASTM Standards:2F760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesD3951 Practice for Commercial Packaging2.2

6、NSF International Standards:3NSF/ANSI Standard No. 8 Commercial Powered FoodPreparation EquipmentNSF Listings Food Equipment2.3 Underwriters Laboratories Standards:4UL 763 Motor-Operated Commercial Food Preparing Ma-chinesUL 969 Marking and Labeling Systems2.4 ANSI Standard:5ANSI Z1.4 Sampling Proce

7、dures and Tables for Inspectionby Attributes2.5 Military Standards:6MIL-STD-1399/300 Interface Standard for ShipboardSystems, Section 300A, Electric Power, Alternating Cur-rentMIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment (Type IEnvironmental and Type IIInternallyExcited)MIL-STD-461 Req

8、uirements for the Control of Electromag-netic Interference Characteristics for Subsystems andEquipment3. 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 ca

9、n replace or supplement thecarriage for the purpose of slicing multiple small cross-sectional food products. This device also includes an endweight 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

10、food product.3.1.4 gage plate adjustermanually operated device (usu-ally a dial or a lever) that 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 sharpenerde

11、vice for holding the sharpening andtruing stones. The sharpener can be either attached to the slicer1This 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

12、approved Aug. 1, 2015. Published September 2015. Originallyapproved in 1985. Last previous edition approved in 2010 as F919 10. DOI:10.1520/F0919-15.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStanda

13、rds volume information, refer to the standards Document Summary page onthe ASTM website.3Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140.4Available from UL LLC, 333 Pfingsten Rd., Northbrook, IL 60062, http:/.5Available from American National Standards

14、Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.6Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or AcquisitionStreamlining and Standardization Information System (ASSIST), the official sourceof all documen

15、ts listed in the DOD index of specification and standards. TheASSIST can be located at http:/dsp.dla.mil.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States1or removable from the slicers sharpener attachment point. If itis removable, a st

16、orage location within the machine structureshall be provided.4. Classification4.1 Food slicers covered in this specification are of thefollowing types and classes.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 2Va

17、riable 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 shingling-capabilitydischarge conveyor attachment, and stand.

18、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 applicable to Type I, Style 3.5. Ordering Information5.1 Purcha

19、sers should select the slicer and any preferredoptions and include the following 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,

20、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 partsrequired.5.1.7 Any special requirements or deviation from this speci-fication.6. Physical Requirements6.1 Desi

21、gn and ManufactureThe slicer shall meet the thencurrent applicable requirements 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 NS

22、F Official Listing of Food ServiceEquipment, a certified test report from a recognized indepen-dent testing laboratory acceptable to the user, or a certificateissued by NSF under its special one-time contract evaluation/certification service. An alternative is listing by a third partycertification b

23、ody to NSF/ANSI Standard No. 8.6.1.2 Compliance with UL 763Acceptable evidence ofmeeting the requirements of UL763 shall be a ULListing markon the slicer, or a certified test report from a recognizedindependent testing laboratory acceptable to the user. Analternative is Listing by a third-party cert

24、ification body to UL763.6.1.3 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 parts contactingfood shall be anodized.6.2 Sharpening DeviceThe sl

25、icer 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 product slices that are smoothand free from tears and bruises as re

26、quired under Section 9.6.3 FeetClass A slicers shall have three or morenonmetallic, nonskid feet with provisions for attachment toeither a bench or a stand.6.4 Motor(s)The slicer motor(s) shall be of continuousduty type.6.5 Assembly and DisassemblyThe slicer shall be simpleto disassemble and reassem

27、ble 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 andreadily accessible.6.7 Electrical DevicesThe slicer shall be furnish

28、ed 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 operatedcontrols that open all motor leads. The slicer shall be furnishe

29、dwith a pilot light or equivalent to indicate when the slicer isrunning.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 de-vices for clamping or pushing the product shall hold

30、theproduct securely in the cutting position. The product carriageshall employ bearings fabricated from cast iron or steel, oilitebearing surfaces or roller bearings. Drive gears shall begear-grade laminated phenolic or bronze. Parallelism betweenknife and carriage shall be maintained within plus and

31、 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 meat grip integral with the carriage thatsecures the end

32、of the product and allows the product to beuniformly sliced to within the last 1 in. (25.4 mm). The Type I,F919 152Style 1, or Type II slicer shall have a toothed product pusherplate, integral with the carriage, that permits slicing to withinthe last14 in. (6.4 mm).6.11 Product Size, Rate, Thickness

33、, 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 be34 6 1 in. (86.4 6 2.54 cm) high with provisions

34、 for securingto the floor.6.12.2 Class CSlicer shall be identical to equivalent ClassA slicer, except that it shall be supplied with and haveprovisions for attachment to a stand. The stand shall be ofstainless steel construction and shall be 34 6 1 in. (86.4 6 2.54cm) in height when assembled with t

35、he 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 diameter. The two casters closest to theoperator position,

36、 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 theextent necessary to ensure interchangeability of componentpa

37、rts, 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 shall be driven by gears, a steeltransmission chain, V-be

38、lt, 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 shaft for the slicer ad-justment knob shall have flats f

39、or set screws or both knob andshaft shall have a keyway to prevent rotation or slipping of theknob on the shaft.6.17 BearingsBearings for cutting knives, idler gears, androtating drive shafts shall be of the ball, roller, or sleeve-type,either permanently lubricated or readily accessible for lubrica

40、-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 lubricating and anylubrication fittings shall be readily

41、accessible.6.19 Hazard Protection:6.19.1 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 portion of the knifeshall be completely guarded in com

42、pliance 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.TABLE 1 Product Size, Rate, Thickness, Knife Diameter

43、, and Motor HorsepowerType Style RateMinimum ProductCross 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 and7 diameter(27.3 7.6 and17.8)35148 to58 (0.53 to15.9)1134 (29.8)13 (0.25)21

44、034 3 and7 diameter(27.3 7.6 and17.8)45/80A 148 to58 (0.53 to15.9)1134 (29.8)13 (0.25)33912 558 24 long(24.1 14.3 and61)48 up to532 (0 to 4) 1212 (31.75)13 (0.25)II 1 812 4 and6 diameter(21.6 10.2 and15.2)35148 to38 (0.53 to9.5)934 (24.8)14 (0.19)21034 3 and7 diameter(27.3 7.6 and17.8)35148 to58 (0.

45、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 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 1537. Performance Requi

46、rements7.1 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 ripe vegetables, such

47、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 sharpenings.7.3 Carr

48、iage 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.7.3.2 Type I, Styles 1 and 2, Rates 2 and 3The slicer shallhave a speed selector to produce the number of slices perminute

49、 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 synchronizeddischarge 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 and