ASTM F1827-2012 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:F182797 (Reapproved 2006) Designation: F1827 12An American National StandardStandard Terminology Relating toFood Service Equipment1This standard is issued under the fixed designation F1827; the number immediately following the designation indicates the year oforiginal adoption or, in the

2、 case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This terminology covers definitions for various terms and equipment listed in the test

3、methods and specifications forCommittee F26 on Food Service Equipment.2. Referenced Documents2.1 ASTM Standards:2F759 Specification for Hot Chocolate Beverage Dispensers3F858 Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Single Tank, Conveyor Rack TypeF859 Specification for

4、 Heat-Sanitizing Commercial Dishwashing Machines, Multiple Tank, Conveyor Rack TypeF860 Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Multiple Tank, Rackless Conveyor TypeF861 Specification for Commercial Dishwashing RacksF917 Specification for Commercial Food Waste Dispose

5、rsF918 Specification for Noncarbonated Mechanically Refrigerated Beverage Dispenser (Visible Product)F919 Specification for Slicing Machines, Food, ElectricF952 Specification for Mixing Machines, Food, ElectricF953 Specification for Commercial Dishwashing Machines (Stationary Rack, Dump Type) Chemic

6、al SanitizingF1021 Specification for Feeders, Detergent, RinseAgent, and SanitizingAgent for Commercial Dishwashing and GlasswashingMachinesF1022 Specification for Chemical Sanitizing Commercial Dishwashing Machines, Recirculated Wash, Fresh Water Rinse TypeF1023 Specification for Dispensers, Powder

7、ed Iced TeaF1024 Specification for Dispensers, Rehydrated Mashed PotatoF1047 Specification for Frying and Braising Pans, Tilting TypeF1114 Specification for Heat Sanitizing Commercial Pot, Pan, and Utensil Stationary Rack Type Water-Driven Rotary SprayF1126 Specification for Food Cutters (Electric)F

8、1150 Specification for Commercial Food Waste Pulper and Waterpress AssemblyF1202 Specification for Washing Machines, Heat Sanitizing, Commercial, Pot, Pan, and Utensil Vertically OscillatingArm TypeF1203 Specification for Washing MachinesPot, Pan, and Utensil, Heat Sanitizing, Commercial Rotary Conv

9、eyor TypeF1237 Specification for Commercial Dishwashing Machines, Multiple-Tank, Continuous Oval-Conveyor Type, Heat SanitizingF1275 Test Method for Performance of GriddlesF1299 for Food Service Equipment Hoods for Cooking Appliances0F1360 Specification for Ovens, Microwave, ElectricF1361 Test Metho

10、d for Performance of Open Deep Fat FryersF1371 Specification for Vegetable Peeling Machines, ElectricF1495 Specification for Combination Oven Electric or Gas FiredF1484 Test Methods for Performance of Steam CookersF1496 Test Method for Performance of Convection OvensF1521 Test Methods for Performanc

11、e of Range TopsF1605 Test Method for Performance of Double-Sided GriddlesF1639 Test Method for Performance of Combination Ovens1This terminology is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.91 on Editorialand Nomenclat

12、ure.Current edition approved AprilAug. 1, 2006.2012. Published May 2006.September 2012. Originally approved in 1997. Last previous edition approved in 20002006 asF1827 97 (2000).(2006). DOI: 10.1520/F1827-97R06.10.1520/F1827-12.2For referencedASTM standards, visit theASTM website, www.astm.org, or c

13、ontactASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer to the standards Document Summary page on the ASTM website.3Withdrawn.1This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what c

14、hanges have been made to the previous version. Becauseit may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current versionof the standard as published by ASTM is to be considered the of

15、ficial document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.F1695 Test Method for Performance of Underfired BroilersF1696 Test Method for Energy Performance of Single-Rack, Door-Type Commercial Dishwashing MachinesF1704 Test Metho

16、d for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems2.2 ANSI Standard:4ANSI Z83 American National Standard for Gas Food Service Equipment2.3 UL Standards:5ANSI/UL Standard No. 197 Commercial Electric Cooking AppliancesUL Standard No. 710 Grease Extractors for E

17、xhause DuctsUL Standard No. 763 Motor-Operated Commercial Food Preparing MachinesUL Standard No. 969 Marking and Labeling Systems2.4 NSF International Standards:4ANSI/NSF Standard No. 2 Food Service EquipmentANSI/NSF Standard No. 4 Commercial Cooking, Rethermalization and Powdered Hot Food Holding a

18、nd Transport EquipmentANSI/NSF Standard No. 8 Commercial Powdered Food Preparation EquipmentANSI/NSF Standard No. 3 Commercial Spray-Type Dishwashing and Glasswashing Machines2.5 NFPA Standard:6NFPA Standard No. 963. Terminology3.1 DefinitionsFood Service Appliances:braising panequipment suitable fo

19、r the preparation of foods by several methods, such as frying, braising, boiling andsimmering.broiler, conveyorequipment that carries the food product on a wire rack through a tunnel that heats using high temperatureradiant heat sources above and or below the rack, for cooking on one or both sides o

20、f the food product at once. See broiler,overfired and broiler, underfired.broiler, overfiredequipment with a high temperature radiant heat source above a grate for cooking food.upright broiler a heavy duty freestanding piece of equipment with a high input rate and production capacity among overfired

21、broilers. See broiler, overfired.salamandera medium duty broiler, with approximately half the depth of an upright, and generally mounted above a commercialrange. See broiler, overfired.broiler, underfiredequipment with a high temperature radiant heat source below a grate for cooking food, including

22、charbroiler,radiant-broilers, smokeless broilers, etccheesemeltera low input unit, designed to melt cheese on top of specialty foods, but usually incapable of fully cooking a fooditem such as steak or chicken. See broiler, overfired.dishwashing machine, commercialmachines that uniformly wash, rinse,

23、 and sanitize kitchen ware. The machines shall becapable of removing physical soil from properly racked and prescraped tableware, and sanitizing multiple-use tableware.booster heater the water heater responsible for heating and maintaining the final sanitizing rinse water (to a minimum of 180F)to di

24、shwater, may be separate from dishwater or integral.chemical sanitizingsolution to destroy or kill any residual bacteria from multiple-use tableware.chemical sanitizing, recirculated wash, fresh water rinse typemachines with a final rinse using fresh water from an outsidesource combined with chemica

25、l sanitizing solution; additional parts: chemical sanitizing equipment. See dishwashing machine,commercial.chemical sanitizing, stationary rack, dump typemachines with chemical sanitizing solution added to the rinse cycle; additionalparts: chemical sanitizing equipment. See dishwashing machine, comm

26、ercial.conveyora mechanism designed to move racked/unracked dishware through the treatment stages and out to the clean end ofconveyor type dishwashing machines.detergent feeder a device that automatically feeds detergents into wash tanks of spray-type commercial dishwashing andglasswashing machines.

27、dish racka peg type, polypropylene, or other noncorrosive material rack designed to hold tableware in place during washing.dishwater inlet incoming water to dishwater.heat sanitize fresh water, heater to a minimum specified temperature (usually a minimum of 180F), to destroy or kill anyresidual bact

28、eria from tableware.heat sanitizing, conveyor rack typemachines that automatically convey racks of soiled tableware through treatment stages andfinal heat sanitizing rinse, conveying them out at the clean end of the machine; additional parts: rinse chamber, heatingequipment, and conveying mechanism.

29、 See dishwashing machine, commercial.4Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.5Available from Underwriters Laboratories (UL), Corporate Progress, 333 Pfingsten Rd., Northbrook, IL 60062.6Available from The National Fire Protection As

30、sociation, 1 Batterymarch Park, Quincy, MA 02269-9101.F1827 122heat sanitizing, stationary rack typemanually fed machines, includes a final heat sanitizing rinse; additional parts: heatingequipment. See dishwashing machine, commercial.heat sanitizing, continuous oval-conveyor typedishwashing machine

31、 and conveyor-table when assembled, shall form anoval-shaped dish handling system. Machines shall automatically convey racks of soiled tableware through the treatment stages,including a final heat sanitizing rinse of the machine, conveying them out to the clean tableware removal area of the conveyor

32、:additional parts: recirculating pre-wash chamber, rinse chamber, conveying mechanisms, heating equipment and horizontalconveyor tables. See dishwashing machine, commercial.heat sanitizing, rackless conveyor typemachines shall automatically convey unracked soiled tableware through the treatmentstage

33、s, includes a final heat sanitizing rinse, conveying them out at the clean end of the machine; additional parts: rinse chamber,conveying mechanisms, and heating equipment. See dishwashing machine, commercial.pot, pan, and utensil washing machine, commercialsee pot, pan, and utensil washing machines,

34、 commercial.rinse additive feedera device that automatically feeds rinse additives into recirculated or non-recirculated rinse water ofspray-type commercial dishwashing and glasswashing machines.sanitizing agent feedera device that automatically feeds sanitizer into recirculated or non-recirculated

35、rinse water of spray-typecommercial dishwashing and glasswashing machines.tank heaterheating system that maintains the dishwashers wash tank temperature.dispensercommercial equipment designed to deliver a beverage or food product.aeration system a type of circulation system that causes the beverage

36、to cascade across the top and down the sides of the bowlinterior incorporating sir into the beverage.circulation systemthe system that moves the beverage within the bowl to ensure proper cooling and mixing.hot chocolate dispensercommercial equipment designed to deliver a predetermined amount of hot

37、chocolate flavored beverage.noncarbonated mechanically refrigerated visible product, beverage dispensercounter-top equipment, mechanically refrigerated,with a transparent, impact-resistant container designed to afford a visual display of the beverage.powdered iced tea dispensercommercial equipment d

38、esigned to deliver a portion of instant tea, usually mixed with tap water anddispensed into a container with ice.rehydrated mashed potato dispensercommercial equipment designed to deliver whipped or mashed potatoes.throwa quantity of liquid or powder ingredient that is augured, pumped, or dispensed

39、into a liquid of larger mass and makes upthe basic flavoring and/or solid of a finished product.whippersa mechanical device used to beat air into a beverage so as to change its properties from a liquid drink to a frothy drink.exhaust hooda device that captures hot air, odors, and vapors produced in

40、the cooking process and directs them to an exhaustfan.canopya covering fixed above cooking equipment and overhanging on all sides of its unclosed sides, whose lower edge is aminimum height of 6 ft 6 in. from the finished floor. The purpose of the canopy is to contain and capture the unwantedby-produ

41、cts resulting from cooking activities and may be Type I or Type II. See Type I, Type II, and exhaust hood.wall-mounted canopyused for all types of cooking equipment located against a wall. See canopy.single island canopyused for all types of cooking equipment in a single line island configuration. S

42、ee canopy.double island canopyused for all types of cooking equipment mounted back to back in an island configuration. See canopy.grease removal devices:baffle filters a series of vertical baffles designed to capture grease and drain it away to a container. The filters are arranged ina channel or br

43、acket for easy insertion into, and removal from, the hood for cleaning, and are usually constructed of aluminum,steel, or stainless steel and they come in various standard sizes. See exhaust hood.grease extractors a system of components designed for integration within the exhaust hood for the remova

44、l of the airbornegrease particles and the condensate of grease vapors, or both, for immediate or future disposal. See exhaust hood.removal extractor a series of horizontal baffles, usually constructed of stainless steel, designed to remove grease and drain itaway to a container. They are cleaned by

45、running them through a dishwasher or by soaking and rinsing. See grease extractors.stationary extractora series of horizontal baffles that run the full length of the exhaust hood and are not removable for cleaning.It includes one or more water manifolds with spray nozzles that, upon activation, wash

46、 the grease extractor with hot,detergent-injected water, removing the accumulation of grease from the extractor. See grease extractors.makeup airthe supply of outside air, tempered or untempered, to a building in a controlled manner for the replacement of airexhausted through the hood, or the supply

47、 of outside air, untempered, into the hood to reduce the amount of tempered airexhausted from the building.hood with integrated makeup airan exhaust hood that introduces makeup air through a plenum, as an integral part of the hood.Integral makeup air options include down discharge, front face discha

48、rge,orinternal discharge (short-circuit ), or both.down discharge makeup air method is used when spot cooling of the cooking staff is desired to help relieve the effects of severeradiant heat generated from equipment such as charbroilers. The makeup air must be heated or cooled, or both, depending o

49、nthe climate.front face dischargemakeup air method that is very flexible, but should be directed away from the hood, but the closer the airoutlets lower edge is to the bottom of the hood, the lower the velocity must be to avoid drawing effluent out of the hood.F1827 123internal dischargemethod in which makeup air is introduced inside the hood. This design has limited application, and the amountof supply air able to be introduced varies considerable with the type of cooking equipment and the exhaust flow rate. Makeupair may be u