ASTM F1827-2013 Standard Terminology Relating to Food Service Equipment《食品服务设备相关标准术语》.pdf

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1、Designation: F1827 13 An 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 case of revision, the year of last r

2、evision. 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 termsand equipment listed in the test methods and specifications forCommitte

3、e F26 on Food Service Equipment.2. Terminology2.1 DefinitionsFood Service Appliances:braising pana combination griddle and skillet with a me-chanical or electrical tilting mechanism mounted on a floorstand or counter or suspended from wall brackets. Equip-ment suitable for the preparation of foods b

4、y severalmethods, such as frying, braising, boiling, or simmering,with a cooking surface that can be tilted to drain off productor liquid, or both. Also known as a tilting skillet.broiler, conveyorequipment that carries the food product ona wire rack through a tunnel that heats using high tempera-tu

5、re 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 freestand

6、ing 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 wit

7、h 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 bro

8、iler, overfired.dishwashing machine, commerciala machine designed toclean and sanitize plates, glasses, cups, bowls, utensils, andtrays by applying sprays of a detergent solution (with orwithout blasting media granules) and a sanitizing rinse.chemical sanitizing, recirculated wash, fresh water rinse

9、typemachines 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 t

10、he rinse cycle;additional parts: chemical sanitizing equipment. See dish-washing machine, commercial.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 mac

11、hine; additional parts: rinsechamber, 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 sanit

12、izing, 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 o

13、ut to the clean tableware removal area ofthe conveyor: additional parts: recirculating pre-washchamber, rinse chamber, conveying mechanisms, heatingequipment and horizontal conveyor tables. See dishwashingmachine, commercial.heat sanitizing, rackless conveyor typemachines shall auto-matically convey

14、 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.dispensercommercial equipment designed t

15、o deliver a bev-erage or food product.1This 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 June 1, 2013. Published July 2013. Originally approvedin 1997

16、. Last previous edition approved in 2012 as F1827 12. DOI: 10.1520/F1827-13.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States1aeration system a type of circulation system that causes thebeverage to cascade across the top and down the si

17、des of thebowl interior incorporating air into the beverage.circulation systemthe system that moves the beverage withinthe bowl to ensure proper cooling and mixing.hot chocolate dispensercommercial equipment designed todeliver a predetermined amount of hot chocolate flavoredbeverage.noncarbonated me

18、chanically refrigerated visible product, bev-erage dispensercounter-top equipment, mechanicallyrefrigerated, with a transparent, impact-resistant containerdesigned to afford a visual display of the beverage.powdered iced tea dispensercommercial equipment de-signed to deliver a portion of instant tea

19、, usually mixed withtap water and dispensed into a container with ice.rehydrated mashed potato dispensercommercial equipmentdesigned to deliver whipped or mashed potatoes.throwa quantity of liquid or powder ingredient that isaugured, pumped, or dispensed into a liquid of larger massand makes up the

20、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 frothydrink.exhaust hooda device that captures hot air, odors, andvapors produced in the cooking process and directs them toan exhaust

21、 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 floor. Thepurpose of the canopy is to contain and capture the unwantedby-products resulting from cooking activities and may beT

22、ype 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 for all types of cooking equipmentin a single line island configuration. See canopy.double island canopyused for all types o

23、f cooking equipmentmounted back to back in an island configuration. Seecanopy.grease removal devices:baffle filters a series of vertical baffles designed to capturegrease and drain it away to a container. The filters arearranged in a channel or bracket for easy insertion into, andremoval from, the h

24、ood 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 components designed forintegration within the exhaust hood for the removal of theairborne grease particles and the condensate of

25、greasevapors, or both, for immediate or future disposal. Seeexhaust hood.removal extractor a series of horizontal baffles, usuallyconstructed of stainless steel, designed to remove grease anddrain it away to a container. They are cleaned by runningthem through a dishwasher or by soaking and rinsing.

26、 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 water manifolds with spraynozzles that, upon activation, wash the grease extractor withhot, detergent-injected water, removi

27、ng the accumulation ofgrease from the extractor. See grease extractors.makeup airthe supply of outside air, tempered oruntempered, to a building in a controlled manner for thereplacement of air exhausted through the hood, or the supplyof outside air, untempered, into the hood to reduce theamount of

28、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. Integral makeup air options include downdischarge, front face discharge,orinternal discharge (short-circuit ), or both.down discharge ma

29、keup 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 makeup air must be heated or cooled, orboth, depending on the climate.front face dischargemakeup air method that is very flexib

30、le,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 out of thehood.internal dischargemethod in which makeup air is introducedinside the hood. This design has limited application,

31、and theamount of supply air able to be introduced varies consider-ably with the type of cooking equipment and the exhaustflow rate. Makeup air may be untempered depending onclimatic conditions.short-circuit see internal discharge.noncanopya fixed device located in close proximity overcooking equipme

32、nt 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 fo

33、r direct mounting to ovens and some dish-washers.pass-over style used over counter-height equipment whenpass-over configuration (from the cooking side to the servingside) is required.F1827 132Type Iexhaust hood designed for removal of grease andsmoke. It includes both listed grease filter, baffles,

34、orextractors for removal of the grease and fire suppressionequipment. See exhaust hood.Type IIexhaust hood designed for collection and removal ofsteam, vapor, heat, and odors where grease is not present. Itmay or may not have filters or baffles and typically does nothave a fire suppression system.ve

35、ntilatorsee exhaust hood.food cuttersmachine that uniformly reduces food productsto a small particle size for salads, spreads, bread crumbs, andother food service recipes. Reduction of the food product isaccomplished by combining the rotation of the product bowlwith the perpendicular high speed rota

36、tion of a set ofstainless steel cutlery knives.food mixing machinesvertical electric machine that shall beadaptable for mixing, whipping, and beating food products.The size range (as expressed by bowl capacity) from 12 qt to140 qt and does not include special purpose machines thatare intended solely

37、 for mixing dough.agitatorsa removable device attached to the power outputshaft that extends downward into the mixer bowl andconverts or imparts the desired action on the contents of thebowl.attachment hub a device featuring an industry-standardsquare drive, that supports and powers ancillary device

38、s suchas a vegetable slicer or chopping attachment.bowl guardthe barrier, assembled over the bowl area, in-tended to reduce the users access to the hazards that exist inthe bowl during machine operation.food service equipment manualsmanuals for food serviceequipment shall contain as a minimum, compl

39、eteinstallation, operating, preventive maintenance, safetywarnings, cleaning, and service instructions, including ap-plicable charts and diagrams.food slicing machinesa machine with electrically-drivenrotating slicing blades.carriagethe device for holding the food product that ismanually or automati

40、cally reciprocated to bring the productin contact with the knife.feed chutea device that can replace the carriage for thepurpose of slicing multiple small cross-sectional food prod-ucts. This device also includes an end weight or spring topermit slicing of product to within the last one-quarter inch

41、.gage platea device that determines the thickness of anindividual slice of food product.gage plate adjustera manually operated dial or a lever that isused by the operator to set the gage plate. Usual practice isto indicate the thickness by a graduated scale with a 0 (zero)setting to indicate that th

42、e gage plate is completely closed.sharpenerthe device for holding the sharpening and truingstones. The sharpener can be either attached to the slicer orremovable from the slicers sharpener attachment point. If itis removable, a storage location within the machine structureshall be provided.food wast

43、e disposal, commerciala device intended forgrinding food waste into small particles that are then flushedby water into a sanitary sewer system. Food wastes can becooked or noncooked soils from the preparation or serving offoods. Use not intended for grinding glass, china, metals,clam or oyster shell

44、s, large bones, wood, paper, cardboard,or plastic.food waste pulper and waterpress assembly, commercialadevice intended for grinding food waste, food service paper,cardboard products, food service plastic products, docu-ments including computer printouts, general office and retailstore paper, and ca

45、rdboard waste. Materials are ground in awater-filled tank (pulper) to produce a slurry which is thenpassed to the waterpress to be dewatered. Use not intendedfor grinding glass, china, metal, wood, clam, or oyster shells.Any small pieces of metal inadvertently placed in the pulper,such as cardboard

46、box staples, aluminum refreshment cans,or tin food cans, shall be removable from the outside of thepulper tank.fryerequipment, including a cooking vessel, in which oilsare placed to such a depth that the cooking food is essentiallysupported by displacement of the cooking fluid within aperforated con

47、tainer rather than by the bottom of the vessel.Heat delivery to the cooking oils varies with fryer models.donut fryersee specialty fryer.induction fryer a thermostatically controlled piece ofequipment, including a cooking vessel powered by electro-magnetic coils inside stainless steel immersion tube

48、s. Theelectromagnetic field created by these coils causes eddycurrents to form in the metal surrounding them, in which theamount of heat in the metal is controlled by changing themagnetic field surrounding the induction coils in response tothe fryer thermostat. See fryer.open deep fat fryerequipment

49、 with a deep kettle containingoil or fat for cooking food within a perforated container. Seefryer.pressure fryer equipment with a deep kettle containing oil orfat covered by a heavy, gasketed lid with a pressure valve.The equipment kettle operates between 10 and 12 psig. Seefryer.specialty fryer equipment with a wide and shallow cookingarea that allows a layer of food to be lowered into oil on ascreen or shallow basket (that is, donut and fish/chickenfryers). See fryer.griddleequipment for cooking food in its own j