ASTM F1827-1997(2006) Standard Terminology Relating to Food Service Equipment《与食品加工设备有关的标准术语》.pdf

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1、Designation: F 1827 97 (Reapproved 2006)Standard Terminology Relating toFood Service Equipment1This standard is issued under the fixed designation F 1827; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A

2、 number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This terminology covers definitions for various termsand equipment listed in the test methods and specifications forCommittee F26 on

3、Food Service Equipment.2. Referenced Documents2.1 ASTM Standards:2F 759 Specification for Hot Chocolate Beverage Dispens-ers3F 858 Specification for Hot Water Sanitizing CommercialDishwashing Machines, Single Tank, Conveyor Rack TypeF 859 Specification for Heat-Sanitizing Commercial Dish-washing Mac

4、hines, Multiple Tank, Conveyor Rack TypeF 860 Specification for Hot Water Sanitizing CommercialDishwashing Machines, Multiple Tank, Rackless ConveyorTypeF 861 Specification for Commercial Dishwashing RacksF 917 Specification for Commercial Food Waste DisposersF 918 Specification for Noncarbonated Me

5、chanically Re-frigerated Beverage Dispenser (Visible Product)F 919 Specification for Slicing Machines, Food, ElectricF 952 Specification for Mixing Machines, Food, ElectricF 953 Specification for Commercial Dishwashing Machines(Stationary Rack, Dump Type) Chemical SanitizingF 1021 Specification for

6、Feeders, Detergent, Rinse Agent,and Sanitizing Agent for Commercial Dishwashing andGlasswashing MachinesF 1022 Specification for Chemical Sanitizing CommercialDishwashing Machines, Recirculated Wash, Fresh WaterRinse TypeF 1023 Specification for Dispensers, Powdered Iced TeaF 1024 Specification for

7、Dispensers, Rehydrated MashedPotato3F 1047 Specification for Frying and Braising Pans, TiltingTypeF 1114 Specification for Heat Sanitizing Commercial Pot,Pan, and Utensil Station Rack Type Water-Driven RotarySprayF 1126 Specification for Food Cutters, (Electric)F 1150 Specification for Commercial Fo

8、od Waste Pulperand Waterpress AssemblyF 1202 Specification for Washing Machines, Heat Sanitiz-ing, Commercial, Pot, Pan, and Utensil Vertically Oscillat-ing Arm TypeF 1203 Specification for Washing MachinesPot, Pan, andUtensil, Heat Sanitizing, Commercial Rotary ConveyorTypeF 1237 Specification for

9、Commercial Dishwashing Ma-chines, Multiple-Tank, Continuous Oval-Conveyor Type,Heat SanitizingF 1275 Test Method for Performance of GriddlesF 1299 for Food Service Equipment Hoods for CookingAppliances3F 1360 Specification for Ovens, Microwave, ElectricF 1361 Test Method for Performance of Open Deep

10、 FatFryersF 1371 Specification for Vegetable Peeling Machines, Elec-tricF 1495 Specification for Combination Oven Electric or GasFiredF 1484 Test Methods for Performance of Steam CookersF 1496 Test Method for Performance of Convection OvensF 1521 Test Methods for Performance of Range TopsF 1605 Test

11、 Method for Performance of Double-SidedGriddlesF 1639 Test Method for Performance of Combination Ov-ensF 1695 Test Method for Performance of Underfired BroilersF 1696 Test Method for Energy Performance of Single-Rack Hot Water Sanitizing, Door-Type Commercial Dish-washing MachinesF 1704 Test Method

12、for Capture and Containment Perfor-mance of Commercial Kitchen Exhaust Ventilation Sys-tems1This terminology is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.91 onEditorial and Nomenclature.Current edition approved April 1,

13、 2006. Published May 2006. Originallyapproved in 1997. Last previous edition approved in 2000 as F 1827 97 (2000).2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to th

14、e standards Document Summary page onthe ASTM website.3Withdrawn.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.2.2 ANSI Standard:4ANSI Z83 American National Standard for Gas Food Ser-vice Equipment2.3 UL Standards:5ANSI/UL Standard

15、No. 197 Commercial Electric CookingAppliancesUL Standard No. 710 Grease Extractors for Exhause DuctsUL Standard No. 763 Motor-Operated Commercial FoodPreparing MachinesUL Standard No. 969 Marking and Labeling Systems2.4 NSF International Standards:4ANSI/NSF Standard No. 2 Food Service EquipmentANSI/

16、NSF Standard No. 4 Commercial Cooking, Rether-malization and Powdered Hot Food Holding and Trans-port EquipmentANSI/NSF Standard No. 8 Commercial Powdered FoodPreparation EquipmentANSI/NSF Standard No. 3 Commercial Spray-Type Dish-washing and Glasswashing Machines2.5 NFPA Standard:6NFPA Standard No.

17、 963. Terminology3.1 DefinitionsFood Service Appliances:braising panequipment suitable for the preparation of foodsby several methods, such as frying, braising, boiling andsimmering.broiler, conveyorequipment that carries the food product ona wire rack through a tunnel that heats using high tempera-

18、ture radiant heat sources above and or below the rack, forcooking on one or both sides of the food product at once. Seebroiler, overfired and broiler, underfired.broiler, overfiredequipment with a high temperature radiantheat source above a grate for cooking food.upright broiler a heavy duty freesta

19、nding piece of equipmentwith a high input rate and production capacity amongoverfired broilers. See broiler, overfired.salamandera medium duty broiler, with approximately halfthe depth of an upright, and generally mounted above acommercial range. See broiler, overfired.broiler, underfiredequipment w

20、ith a high temperature radi-ant heat source below a grate for cooking food, includingcharbroiler, radiant-broilers, smokeless broilers, etccheesemeltera low input unit, designed to melt cheese ontop of specialty foods, but usually incapable of fully cookinga food item such as steak or chicken. See b

21、roiler, overfired.dishwashing machine, commercialmachines that uni-formly wash, rinse, and sanitize kitchen ware. The machinesshall be capable of removing physical soil from properlyracked and prescraped tableware, and sanitizing multiple-usetableware.booster heater the water heater responsible for

22、heating andmaintaining the final sanitizing rinse water (to a minimum of180F) to dishwater, may be separate from dishwater orintegral.chemical sanitizingsolution to destroy or kill any residualbacteria from multiple-use tableware.chemical sanitizing, recirculated wash, fresh water rinsetypemachines

23、with a final rinse using fresh water from anoutside source combined with chemical sanitizing solution;additional parts: chemical sanitizing equipment. See dish-washing machine, commercial.chemical sanitizing, stationary rack, dump typemachineswith chemical sanitizing solution added to the rinse cycl

24、e;additional parts: chemical sanitizing equipment. See dish-washing machine, commercial.conveyora mechanism designed to move racked/unrackeddishware through the treatment stages and out to the cleanend of conveyor type dishwashing machines.detergent feeder a device that automatically feeds detergent

25、sinto wash tanks of spray-type commercial dishwashing andglasswashing machines.dish racka peg type, polypropylene, or other noncorrosivematerial rack designed to hold tableware in place duringwashing.dishwater inlet incoming water to dishwater.heat sanitize fresh water, heater to a minimum specified

26、temperature (usually a minimum of 180F), to destroy or killany residual bacteria from tableware.heat sanitizing, conveyor rack typemachines that automati-cally convey racks of soiled tableware through treatmentstages and final heat sanitizing rinse, conveying them out atthe clean end of the machine;

27、 additional parts: rinse cham-ber, heating equipment, and conveying mechanism. Seedishwashing machine, commercial.heat sanitizing, stationary rack typemanually fed machines,includes a final heat sanitizing rinse; additional parts: heat-ing equipment. See dishwashing machine, commercial.heat sanitizi

28、ng, continuous oval-conveyor typedishwashingmachine and conveyor-table when assembled, shall form anoval-shaped dish handling system. Machines shall automati-cally convey racks of soiled tableware through the treatmentstages, including a final heat sanitizing rinse of the machine,conveying them out

29、to the clean tableware removal area ofthe conveyor: additional parts: recirculating pre-wash cham-ber, rinse chamber, conveying mechanisms, heating equip-ment and horizontal conveyor tables. See dishwashingmachine, commercial.heat sanitizing, rackless conveyor typemachines shall auto-matically conve

30、y unracked soiled tableware through thetreatment stages, includes a final heat sanitizing rinse,conveying them out at the clean end of the machine;additional parts: rinse chamber, conveying mechanisms, andheating equipment. See dishwashing machine, commer-cial.pot, pan, and utensil washing machine,

31、commercialsee pot,pan, and utensil washing machines, commercial.rinse additive feedera device that automatically feeds rinseadditives into recirculated or non-recirculated rinse water of4Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.5Availa

32、ble from Underwriters Laboratories (UL), Corporate Progress, 333Pfingsten Rd., Northbrook, IL 60062.6Available from The National Fire Protection Association, 1 Batterymarch Park,Quincy, MA 02269-9101.F 1827 97 (2006)2spray-type commercial dishwashing and glasswashing ma-chines.sanitizing agent feede

33、ra device that automatically feedssanitizer into recirculated or non-recirculated rinse water ofspray-type commercial dishwashing and glasswashing ma-chines.tank heaterheating system that maintains the dishwasherswash tank temperature.dispensercommercial equipment designed to deliver a bev-erage or

34、food product.aeration system a type of circulation system that causes thebeverage to cascade across the top and down the sides of thebowl interior incorporating sir into the beverage.circulation systemthe system that moves the beverage withinthe bowl to ensure proper cooling and mixing.hot chocolate

35、 dispensercommercial equipment designed todeliver a predetermined amount of hot chocolate flavoredbeverage.noncarbonated mechanically refrigerated visible product, bev-erage dispensercounter-top equipment, mechanically re-frigerated, with a transparent, impact-resistant containerdesigned to afford a

36、 visual display of the beverage.powdered iced tea dispensercommercial equipment de-signed to deliver a portion of instant tea, usually mixed withtap water and dispensed into a container with ice.rehydrated mashed potato dispensercommercial equipmentdesigned to deliver whipped or mashed potatoes.thro

37、wa quantity of liquid or powder ingredient that isaugured, pumped, or dispensed into a liquid of larger massand makes up the basic flavoring and/or solid of a finishedproduct.whippersa mechanical device used to beat air into a beverageso as to change its properties from a liquid drink to a frothydri

38、nk.exhaust hooda device that captures hot air, odors, andvapors produced in the cooking process and directs them toan exhaust fan.canopya covering fixed above cooking equipment and over-hanging on all sides of its unclosed sides, whose lower edgeis a minimum height of 6 ft 6 in. from the finished fl

39、oor. Thepurpose of the canopy is to contain and capture the unwantedby-products resulting from cooking activities and may beType I or Type II. See Type I, Type II, and exhaust hood.wall-mounted canopyused for all types of cooking equip-ment located against a wall. See canopy.single island canopyused

40、 for all types of cooking equipmentin a single line island configuration. See canopy.double island canopyused for all types of cooking equipmentmounted back to back in an island configuration. Seecanopy.grease removal devices:baffle filters a series of vertical baffles designed to capturegrease and

41、drain it away to a container. The filters arearranged in a channel or bracket for easy insertion into, andremoval from, the hood for cleaning, and are usuallyconstructed of aluminum, steel, or stainless steel and theycome in various standard sizes. See exhaust hood.grease extractors a system of comp

42、onents designed forintegration within the exhaust hood for the removal of theairborne grease particles and the condensate of greasevapors, or both, for immediate or future disposal. Seeexhaust hood.removal extractor a series of horizontal baffles, usuallyconstructed of stainless steel, designed to r

43、emove grease anddrain it away to a container. They are cleaned by runningthem through a dishwasher or by soaking and rinsing. Seegrease extractors.stationary extractora series of horizontal baffles that run thefull length of the exhaust hood and are not removable forcleaning. It includes one or more

44、 water manifolds with spraynozzles that, upon activation, wash the grease extractor withhot, detergent-injected water, removing the accumulation ofgrease from the extractor. See grease extractors.makeup airthe supply of outside air, tempered or untem-pered, to a building in a controlled manner for t

45、he replace-ment of air exhausted through the hood, or the supply ofoutside air, untempered, into the hood to reduce the amountof tempered air exhausted from the building.hood with integrated makeup airan exhaust hood thatintroduces makeup air through a plenum, as an integral partof the hood. Integra

46、l makeup air options include downdischarge, front face discharge,orinternal discharge (short-circuit), or both.down discharge makeup air method is used when spotcooling of the cooking staff is desired to help relieve theeffects of severe radiant heat generated from equipment suchas charbroilers. The

47、 makeup air must be heated or cooled, orboth, depending on the climate.front face dischargemakeup air method that is very flexible,but should be directed away from the hood, but the closer theair outlets lower edge is to the bottom of the hood, the lowerthe velocity must be to avoid drawing effluent

48、 out of thehood.internal dischargemethod in which makeup air is introducedinside the hood. This design has limited application, and theamount of supply air able to be introduced varies consider-able with the type of cooking equipment and the exhaustflow rate. Makeup air may be untempered depending o

49、nclimatic conditions.short-circuit see internal discharge.noncanopya fixed device located in close proximity overcooking equipment and in some cases having a shelf-likeappearance. The purpose of which is to channel air move-ment to contain and capture the unwanted by-productsresulting from cooking activities.backshelfused for counter-height equipment typically lo-cated against a wall, but could be freestanding.eyebrowused for direct mounting to ovens and some dish-washers.pass-over style used over counter-height equipment whe