ASTM F1604-2002 Standard Specification for Freezers Ice Cream Soft Serve Shake《冰淇淋、软饮料、牛奶冰淇淋冷柜标准规范》.pdf

《ASTM F1604-2002 Standard Specification for Freezers Ice Cream Soft Serve Shake《冰淇淋、软饮料、牛奶冰淇淋冷柜标准规范》.pdf》由会员分享，可在线阅读，更多相关《ASTM F1604-2002 Standard Specification for Freezers Ice Cream Soft Serve Shake《冰淇淋、软饮料、牛奶冰淇淋冷柜标准规范》.pdf（5页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: F 1604 02Standard Specification forFreezers, Ice Cream, Soft Serve, Shake1This standard is issued under the fixed designation F 1604; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A number

2、in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the Department of Defense.1. Scope1.1 This specification covers commercial ice cream, softserve, a

3、nd shake freezers, which freeze and dispense frozenproduct (dairy, yogurt, custard, etc.) on a continuous basis.Included are conventional and heat-treatment freezers.1.2 Equipment covered under this specification may containa substance (or be manufactured with a substance) that harmspublic health an

4、d environment by destroying ozone in theupper atmosphere. This specification does not purport toaddress environmental regulations. It is the responsibility ofthe user of this standard to comply with environmentalregulations (see 7.5).1.3 The values stated in inch-pound units are to be regardedas the

5、 standard. The values given in parentheses are forinformation only.1.4 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 health practices and determine the ap

6、plica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:A 167 Specification for Stainless and Heat-ResistingChromium-Nickel Steel Plate, Sheet, and Strip2A 176 Specification for Stainless and Heat-Resisting Chro-mium Steel Plate, Sheet, and Strip2D 3951 Practice

7、 for Commercial Packaging3F 760 Specification for Food Service Equipment Manuals42.2 ANSI/UL Standard:5Standard No. 621 for Ice Cream Makers2.3 ANSI/NSF International Standard:6Standard No. 6 for Dispensing Freezers2.4 ANSI Standards:7B1.1 Unified Inch Screw Threads (UN and UNR ThreadForm)Z1.4 Sampl

8、ing Procedures and Tables for Inspection byAttributes2.5 Military Standards:8MIL-R-12323 Refrigerators and Related Equipment, Pack-aging and PackingMIL-STD-167/1 Mechanical Vibrations of ShipboardEquipment, Type IEnvironmental and Type IIInternally ExcitedMIL-STD-461 Requirements for the Control of

9、Electro-magnetic Interference Characteristics of Subsystems andEquipmentMIL-STD-1399/300 Interface Standard for Shipboard Sys-tems Section 300A Electric Power, Alternating Current3. Terminology3.1 corrosion-resistant steelcorrosion-resisting steel shallconform to any of the 300 Series of Specificati

10、on A 167, or the400 Series of Specification A 176, where permitted by ANSI/NSF Std. 6.3.2 heat-treatment freezersoperate as conventional freez-ers and heat daily all product to 150F (66C) minimum for atleast 30 minutes to destroy undesirable microorganisms.3.3 overrunthe increase in volume due to th

11、e addition ofair to frozen softserve and shake products, calculated by thisformula:A 2 BB3 100 5 percent overrun (1)where:A = weight of the liquid mix, andB = weight of same volume of frozen product.3.4 recovered materialsmaterials that have been collectedor recovered from solid waste and reprocesse

12、d to become asource of raw materials, as opposed to virgin raw materials.1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is under the direct responsibility of F26.03 on Storage andDispensing Equipment.Current edition approved March 10, 2002. Published

13、 April 2002. Originallypublished as F 1604 95. Last previous edition F 1604 95.2Annual Book of ASTM Standards, Vol 01.03.3Annual Book of ASTM Standards, Vol 15.09.4Annual Book of ASTM Standards, Vol 15.07.5Available from Underwriters Laboratories, Inc., 333 Pfingsten Rd., Northbrook,IL 60062.6Availa

14、ble from NSF International, P.O. Box 130140, Ann Arbor, MI 48113-0140.7Available from American National Standards Institute, 11 W. 42nd St., 13thFloor, New York, NY 10036.8Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPOD

15、S.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4. Classification4.1 GeneralIce cream freezers covered by this specifica-tion are classified by type, size, group, style, class, and grade.4.2 Type:4.2.1 Type ICommercial soft-serve f

16、reezer.4.2.2 Type IICommercial shake freezer.4.2.3 Type IIICombination commercial soft-serve andshake freezer.4.3 Size:4.3.1 Size 11.0 to 4.9 gal/h (3.8 to 18.6 L/h) finishedproduct output.94.3.2 Size 55.0 to 9.9 gal/h (18.9 to 37.5 L/h) finishedproduct output.94.3.3 Size 1010.0 to 14.9 gal/h (37.9

17、to 56.4 L/h) finishedproduct output.94.3.4 Size 1515.0 to 19.9 gal/h (56.8 to 75.3 L/h) finishedproduct output.94.3.5 Size 2020.0 to 29.9 gal/h (75.7 to 113.2 L/h)finished product output.94.3.6 Size 3030.0 to 39.9 gal/h (113.6 to 151.0 L/h)finished product output.94.3.7 Size 4040.0 to 99.9 gal/h (15

18、1.4 to 378.1 L/h)finished product output.94.4 Group:4.4.1 Group 1One freezing cylinder.4.4.2 Group 2Two freezing cylinders.4.4.3 Group 3Three freezing cylinders.4.4.4 Group 4Four freezing cylinders.4.5 Style:4.5.1 Style 1Floor.4.5.2 Style 2Countertop.4.6 Class:4.6.1 Class 1Air-cooled condenser.4.6.2

19、 Class 2Liquid-cooled condenser.4.6.3 Class 3Remote air-cooled condenser.4.7 Grade:4.7.1 Grade 1Nonheat-treatment freezer.4.7.2 Grade 2Heat-treatment freezer (see 3.2).5. Ordering Information5.1 Ordering DataPurchasers shall select the preferredoptions permitted herein and include the following info

20、rmationin procurement documents:5.1.1 Title, number, and date of this specification;5.1.2 Type, size, group, style, class, and grade of freezerrequired (see 4.1);5.1.3 When hardware and fittings are to be other than asspecified (see 6.2);5.1.4 Voltage and frequency (hertz) of input power (see7.1.1);

21、5.1.5 If sampling and inspection procedures are required,see 10.2;5.1.6 Level of preservation and packing required if otherthan as stated in Practice D 3951 (see 15.1);5.1.7 When mounting options are required (see 5.4);5.1.8 When Federal/Military procurement is required, re-view and implement the ap

22、plicable supplementary require-ments (see Supplementary Requirements S1 and S2);5.1.9 Type of refrigerant, insulation, and other manufactur-ing processes required (see 7.5); and5.1.10 When a certification report is required.5.2 Freezer Selection and ApplicationPrior to the use ofSection 4classificat

23、ions, the purchaser will ensure the user isnot restricted by some aspect of the freezer design such asweight or external dimensions that would prevent the unre-stricted use of the classifications listed in Section 4.5.3 Freezer AvailabilityAlthough Section 4 lists a widerange of sizes, classes, grou

24、ps, and styles for commercial typesof freezers, not all combinations may be available.5.4 Mounting Options (see 5.1.7):5.4.1 Casters.5.4.2 Legs.5.4.3 Brackets.5.4.4 Seals.5.5 Supplementary RequirementsThe supplementary re-quirements shall apply only when specified by the purchaser inthe contract or

25、order.6. Materials6.1 GeneralFreezers shall conform to the applicabledocuments listed in Section 2. Materials used shall be free fromdefects that would affect the performance or maintainability ofindividual components or of the overall assembly. Materialsnot specified herein shall be of the same qua

26、lity used for theintended purpose in commercial practice. Unless otherwisespecified herein, all equipment, material, and articles incorpo-rated in the work covered by this specification are to be new orfabricated using materials produced from recovered materialsto the maximum extent possible without

27、 jeopardizing theintended use. None of the preceding shall be interpreted tomean that the use of used or rebuilt products are allowed underthis specification unless otherwise specified.6.2 Hardware and FittingsUnless otherwise specified(see 5.1), all hardware and fittings shall be corrosion-resistan

28、tor suitably processed to resist corrosion in accordance with themanufacturers standard practice.6.3 Threaded PartsAll threaded parts shall conform toANSI B1.1.7. Design and Construction7.1 Electrical Requirements:7.1.1 Nominal Input PowerUnless otherwise specified(see 5.1), the freezer shall be des

29、igned to operate on one of thefollowing:7.1.1.1 120 V, 60 Hz, single phase;7.1.1.2 208 V, 60 Hz, single phase;7.1.1.3 240 V, 60 Hz, single phase;7.1.1.4 208 to 240 V, 60 Hz, single phase;7.1.1.5 208 V, 60 Hz, three phase;7.1.1.6 240 V, 60 Hz, three phase;7.1.1.7 208 to 240 V, 60 Hz, three phase; and

30、7.1.1.8 480 V, 60 Hz, three phase.7.1.2 Electric MotorsAll electric motors shall have bear-ings that require no additional lubrication.9Per freezing cylinder. Combination freezers may require two size ratings, forexample: 15 soft serve/20 shake.F16040227.2 Steel FabricationThe steel used in fabricat

31、ion shall befree from kinks, sharp bends, and other conditions that wouldbe deleterious to the finished product. Manufacturing processesshall not reduce the strength of the steel to a value less thanintended by the design. Manufacturing processes shall be doneneatly and accurately. All bends shall b

32、e made by controlledmeans to ensure uniformity of size and shape.7.3 LubricationAll bearings (unless lifetime lubricated),gears, and sliding parts shall have provision and instructionsfor lubrication. Bearings or parts in the food zone requiringlubrication shall be identified in the operators manual

33、 andacceptable food grade lubricants shall be specified by themanufacturer.7.4 InterchangeabilityAll units of the same classificationfurnished with similar options under a specific contract shall beidentical to the extent necessary to ensure interchangeability ofcomponent parts, assemblies, accessor

34、ies, and spare parts.7.5 Use of ozone-depleting chemicals must comply withnational regulations.7.5.1 RefrigerantsUnless otherwise specified (see 5.1),shall be the manufacturers standard chemical(s).7.5.2 InsulationUnless otherwise specified (see 5.1), shallbe the manufacturers standard chemical(s).7

35、.5.3 OtherUnless otherwise specified (see 5.1), shall becleaned or processed using the manufacturers standard chemi-cal(s).8. Performance Requirements8.1 OperationWhen tested in accordance with Section 11,the freezers shall operate without failure of the major func-tional components.NOTE 1Performanc

36、e Profile: A new standard is to be developed foran energy-consumption profile.9. Workmanship, Finish, and Appearance9.1 All components and assemblies of the freezer shall befree of dirt and other extraneous materials, burrs, slivers, tooland grind marks, dents, and cracks. Castings, molded parts, an

37、dstampings shall be free of voids, sand pits, blow holes, andsprues. External surfaces shall be free of sharp edges andcorners. All sheet metals used in the fabrication of the freezershall be free from kinks, dents, and other deformities. Formingand welding shall not cause damage to the metal and sh

38、all bedone neatly and accurately.10. Sampling10.1 Arepresentative production model shall be selected forperformance testing.10.2 Unless otherwise specified in the contract or purchaseorder, samples selected for testing and inspection by attributesshall be determined in accordance with ANSI Z1.4.11.

39、Test Methods11.1 This test method measures the ability of a freezer tocontinuously produce frozen product at a given rate. If aproduction rate is not stated by the manufacturer, the freezershould meet the minimum rate of the appropriate ASTM size(see 4.3).11.2 Test Preparation:11.2.1 Ambient air tem

40、perature should be 75 to 80F (24 to27C) for air-cooled freezers. Inlet cooling water shall be 80F(27C) minimum for water-cooled freezers.11.2.2 Test mix formulations shall contain 32 to 37 % solidsfor softserve and 24 to 28 % solids for shake. Mix temperatureshould be 40 to 42F (4 to 6C) when put in

41、to the freezer.11.2.3 Finished product parameters for the capacity testshall be within this range:Softserve 18 to 20F (8 to 7C) 50 % max overrunShake, without syrup 26 to 29F (3 to 2C) 60 % max overrun11.2.4 The freezer shall be set up in accordance with themanufacturers instructions. Start the init

42、ial freeze down andallow the unit to cycle off. Draw approximately one pint ofproduct to start a refrigeration cycle. Begin the capacity testwhen the freezer cycles off.11.2.5 Draw product into an 8-oz (237-mL) container forSize 1 and 5 freezers. For all other freezers use a 16-oz(473-mL) container.

43、 Determine the draw rate by dividing 225by the manufacturers rating (finished volume gallons per hour(litres per hour) when drawing an 8-oz sample. Divide 450 bythe manufacturers rating (finished volume gallons per hour(litres per hour) when drawing a 16-oz sample. See Table 1 fortypical rating samp

44、les.11.2.6 Record finished product temperature and overrunpercentage in accordance with Table 2.11.2.7 The capacity test shall be conducted for one hour.Additional mix at 40 to 42F (4 to 6C) may be added to themix reservoir during the test.11.3 Precision and Bias:11.3.1 No statement is made about ei

45、ther the precision orbias of the test method in 11.2.5for measuring the gallons perhour (litres per hour) capacity since the result merely stateswhether there is conformance to the criteria for successspecified in the procedure.12. Inspection12.1 Inspection of the material shall be agreed upon be-tw

46、een the purchaser and the supplier as part of the purchasecontract.13. Rejection and Rehearing13.1 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

47、the results of the test, the producer orsupplier may make claim for a rehearing.TABLE 1 Typical Rating ExamplesGallons per Hour Litres per Hour Sample Size, oz Seconds per Sample1 3.8 8 225519 4510 38 16 4515 57 16 3020 76 16 22.530 114 16 1540 151 16 11.25100 379 16 4.5F160402314. Certification14.1

48、 GeneralWhen specified in the purchase order orcontract, the purchaser shall be furnished certification thatsamples representing each lot have been either tested orinspected as directed in this specification and the requirementshave been met. When specified in the purchase order orcontract, a report

49、 of the test results shall be furnished. See5.5.5.14.2 Codes And StandardsThe freezer(s) shall conform tothe requirements of ANSI/UL 621 and ANSI/NSF Std. 6. asapplicable unless otherwise specified herein.14.2.1 ANSI/NSFAcceptable evidence of meeting the re-quirements of ANSI/NSF shall be one of the following:14.2.1.1 A current ANSI/NSF listing and display of theANSI/NSF mark on the freezer.14.2.1.2 A certification for the freezer issued by ANSI/NSFunder their one-time contract evaluation/certification serv