ASTM F857-2017 Standard Specification for Hot Water and Chemical Sanitizing Commercial Dishwashing Machines Stationary Rack Type《固定架式市售热水消毒洗碟机的标准规格》.pdf

《ASTM F857-2017 Standard Specification for Hot Water and Chemical Sanitizing Commercial Dishwashing Machines Stationary Rack Type《固定架式市售热水消毒洗碟机的标准规格》.pdf》由会员分享，可在线阅读，更多相关《ASTM F857-2017 Standard Specification for Hot Water and Chemical Sanitizing Commercial Dishwashing Machines Stationary Rack Type《固定架式市售热水消毒洗碟机的标准规格》.pdf（5页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: F857 17 An American National StandardStandard Specification forHot Water and Chemical Sanitizing CommercialDishwashing Machines, Stationary Rack Type1This standard is issued under the fixed designation F857; the number immediately following the designation indicates the year of original

2、adoption or, in the case of revision, the year of last 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 De

3、fense.1. Scope1.1 This specification covers manually fed, spray-type, sta-tionary rack, automatically controlled, hot water and chemicalsanitizing commercial dishwashing machines.1.2 The values stated in inch-pound units are to be regardedas standard. The values given in parentheses are mathematical

4、conversions to SI units that are provided for information onlyand are not considered standard.1.3 The following precautionary caveat pertains only to thetest methods portion, Section 12, of this specification: Thisstandard does not purport to address all of the safety concerns,if any, associated wit

5、h its use. It is the responsibility of the userof this standard to establish appropriate safety, health, andenvironmental practices and determine the applicability ofregulatory limitations prior to use.1.4 This international standard was developed in accor-dance with internationally recognized princ

6、iples on standard-ization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2A29/A29M Specification for Gener

7、al Requirements for SteelBars, Carbon and Alloy, Hot-WroughtA240/A240M Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for PressureVessels and for General ApplicationsA276 Specification for Stainless Steel Bars and ShapesA436 Specification for Austenitic Gray I

8、ron CastingsA554 Specification for Welded Stainless Steel MechanicalTubingA582/A582M Specification for Free-Machining StainlessSteel BarsB43 Specification for Seamless Red Brass Pipe, StandardSizesB75 Specification for Seamless Copper TubeB127 Specification for Nickel-Copper Alloy (UNS N04400)Plate,

9、 Sheet, and StripF760 Specification for Food Service Equipment ManualsF861 Specification for Commercial Dishwashing RacksF1696 Test Method for Energy Performance of Stationary-Rack, Door-Type Commercial Dishwashing Machines2.2 Federal Regulations:3OSHA Title 29 Code of Federal Regulations (CFR) Chap

10、terXVII, Part 19102.3 American National Standards:4ANSI S1.4 Specification for Sound Level MetersANSI S1.13 Methods for the Measurement of Sound Pres-sure Levels2.4 National Electrical Manufacturers Association Stan-dards:5NEMA ICS Industrial Controls and SystemsNEMA MG-1 Motors and Generators2.5 Na

11、tional Fire Protection Association Standards:6NFPA No. 70 National Electrical Code2.6 NSF International Standards, Criteria, and Listings:7NSF/ANSI 3 Commercial Warewashing EquipmentNSF 5 Commercial Hot Water Generating EquipmentNSF/ANSI 29 Detergent/Chemical Feeders for CommercialSpray-Type Dishwas

12、hing Machines1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.01 onCleaning and Sanitation Equipment.Current edition approved Nov. 1, 2017. Published November 2017. Originallyapproved in 1984. Last previ

13、ous edition approved in 2012 as F857 12. DOI:10.1520/F0857-17.2For 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 the standards Document Summary page onthe ASTM website

14、.3Available from U.S. Government Printing Office Superintendent of Documents,732 N. Capitol St., NW, Mail Stop: SDE, Washington, DC 20401, http:/www.access.gpo.gov.4Available from American National Standards Institute, 11 W. 42nd St., 13thFloor, New York, NY 10036.5Available from National Electrical

15、 ManufacturersAssn., 2101 “L” Street, N.W.,Washington, DC 20037.6Available from National Fire ProtectionAssn., Batterymarch Park, Quincy, MA02269.7Available from NSF International, 789 N. Dixboro Rd., Ann Arbor, MI48105-9723.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Cons

16、hohocken, PA 19428-2959. United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recommendations issued by the World Trade Or

17、ganization Technical Barriers to Trade (TBT) Committee.1NSF/ANSI 51 Plastic Materials and Components Used inFood EquipmentNSF ListingsFood Equipment and Related Products,Components, and Materials2.7 Underwriters Laboratories Standard:8UL 921 Commercial DishwashersUL 1453 Electric Booster and Commerc

18、ial Storage TankWater Heaters2.8 American Society of Sanitary Engineering Standards:9ASSE 1004 Commercial Dishwashers3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 commercial dishwashing machines, nmachines thatuniformly wash, rinse, and sanitize eating and drinking uten-sils

19、.3.1.1.1 DiscussionThe machines shall be capable of re-moving physical soil from properly racked and pre-scrapeditems and sanitizing multiple-use eating and drinking utensils.The dishwashing machines shall consist of the followingprincipal parts: legs, wash chamber hood, tank, doors, sprayassemblies

20、, pumps, motors, controls, piping, valves, heatingequipment, and accessories. Machines may be either chemicalsanitizing or hot water sanitizing.4. Classification4.1 GeneralDishwashing machines shall be of the follow-ing category, types, styles, classes, size, and capacity group asspecified.4.2 Categ

21、ory:4.2.1 Category A (Hot Water Sanitizing Model)This ma-chine uses hot water to sanitize the dishes and may be providedwith an internal booster heater or an external booster heater.4.2.2 Category B (Chemical Sanitizing Model)This ma-chine uses a chemical sanitizing rinse and must be providedwith a

22、chemical sanitizing feeder.4.3 Types:4.3.1 Type I (Straight-Through Model)This machine isused in line with the table on each side.4.3.2 Type II (Corner Model)This machine is used incorner placement forming a 90 (1.57 rad) side.4.4 Styles and Classes:4.4.1 Style 1 (Steam Heated)Low pressure steam (10

23、 to 15psi (68.9 to 103.4 kPa) flowing pressure at point of machineconnection.4.4.1.1 Class AInjector.4.4.1.2 Class BHeat exchange coil.4.4.2 Style 2 (Electrically heated).4.4.3 Style 3 (Gas-heated):4.4.3.1 Class CNatural Gas.4.4.3.2 Class DLP Gas.4.5 Size and Capacity, Racks of 1934 by 1934 in. (502

24、 mm),nominal, racks at a minimum of 50 racks per hour. (SeeSpecification F861).4.6 All dishwashing machines of the same classification,model, or material list designation furnished with similaroptions under a specific purchase order shall be identical to theextent necessary to ensure interchangeabil

25、ity of componentparts, assemblies, accessories, and spare parts.5. Ordering Information5.1 Purchasers should select the preferred options permittedin this specification and include the following information inthe procurement document:5.1.1 Title, number, and date of this standard;5.1.2 Category, typ

26、e, style, class, and size machine required(see 4.1);5.1.3 Noise level requirements, if other than specified (see11.2);5.1.4 When a service-supply valve is required (see 7.4);5.1.5 When a standard 40F (22C) temperature rise steam,or electric, or gas booster is required, or stipulate if the requiredte

27、mperature rise is more than 40F (22C) (see 7.13);5.1.6 Electrical power supply characteristics (current,voltage, phase, frequency) (see Section 8);5.1.7 When a detergent feeder is required (see 7.14);5.1.8 When a rinse agent feeder is required (see 7.15);5.1.9 Sanitizing agent feeder requirements, i

28、f applicable(see 7.16);5.1.10 Accessory equipment, spare and maintenance partsrequired, as suggested by manufacturer;5.1.11 Treatment and painting if other than specified (seeSection 10);5.1.12 When energy consumption profiles, water consump-tion profiles, or productivity profiles are desired (see 1

29、2.3); and5.1.13 Manufacturers certification, when required (see Sec-tion 13).6. Materials and Design6.1 All materials shall be specified as follows:6.1.1 Materials used shall be free from defects that wouldadversely affect the performance or maintainability of indi-vidual components of the overall a

30、ssembly. The dishwashingmachines shall meet the material, design, and constructionrequirements of NSF/ANSI 3.6.1.2 Corrosion-Resistant SteelCorrosion-resistant steelshall conform to the requirements of any 300 or 400 seriesstainless steel specified in 2.1.6.1.3 Corrosion-Resisting MaterialCorrosion-

31、resistingmaterial is other than corrosion resistant steel that is equivalentin the dishwasher application.6.1.4 Nickel-Copper AlloyNickel-copper alloys shall con-form to the requirements of Specification B127.6.1.5 PlasticsAll plastic materials and components usedin the dishmachine rinse system shal

32、l conform to NSF/ANSI 3or NSF/ANSI 51.8Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515,http:/.9Available from ASSE International, 18927 Hickory Creek Drive, Suite 220,Mokena, IL 60448.F857 1727. Construction Requirements7.1 The dishwashing machine shall be complete so thatwhen conne

33、cted to the specified source of power, water supply,heating means (steam, electric, or gas), drainage, detergent,and rinse agent feeder as applicable, the unit can be used for itsintended function. Dishwashers shall be rigid, quiet inoperation, free from objectionable vibration, and so con-structed

34、as to prevent objectionable splashing of water oroverflow of water to the outside of the machine. Parts requiringadjustment shall be readily accessible. Parts requiring serviceshall be accessible. The machine shall wash dishes by means ofa water and detergent solution pumped from a tank, and shallfi

35、nal rinse the dishes with fresh water from an outside source.Provisions shall be made to fill the wash tank either directlyfrom the regular hot water supply with a hand valve or throughthe booster, if provided, or solenoid, or both. The wash, dwell,and rinse cycles shall be automatically controlled.

36、 A light orequivalent shall be provided to indicate when the machine is inoperation. Machines shall be provided with tracks of corrosion-resisting steel not less than 0.070 in. thick, or other suitablecorrosion-resisting material. Dishwashers shall have an insideworking height, including the door op

37、ening (or clearance) ofnot less than 16 in.7.2 Piping, Tubing, Fittings, and Valves (Installation)Connections shall be readily accessible to facilitate installationand maintenance. Piping, tubing, and valves shall be located,whenever possible, on the exterior of the machine. SeeSpecifications A29/A2

38、9M, A240/A240M, A276, A554, B43,and B75.7.3 Piping and FittingsWater, steam piping, and fittingsshall be of corrosion-resisting material. Fresh water supply tothe tank shall be discharged not lower than 2 in. (50.8 mm)above the maximum flood level rim, or an effective air gap orvacuum breaker shall

39、be installed to prevent backflow. Back-flow protection shall be in accordance with ASSE 1004. Thedrain and other plumbing connections shall be standard pipe ortubing connections. Drainage piping shall be corrosion-resisting material, or suitable heat-resisting plastic material.Drains may be joined i

40、nto a single trunk line requiring only oneconnection or arranged to permit individual connections to thewaste line.7.4 ValvesSteam valves shall be corrosion-resisting mate-rial designed for steam applications and for a saturated steamworking pressure of 50 psi (344.6 kPa). When specified, aseparatel

41、y packed service supply valve shall be provided forclosing the supply of water to the dishwasher. The drain valveshall be permanently marked to show “open” and “closed”positions and shall be lever-operated or wheel-operated, rug-gedly designed for foot or hand operation except when drainvalve closur

42、e is automatic. Fresh water rinse valves shall bereliable and fully automatic and suitable for 210F (98.9C)water. The manually operated valves, when used, shall beidentified.7.5 Spray AssembliesAll spray nozzles and spray armmanifolds shall be of corrosion-resisting materials (see Speci-fication A58

43、2/A582M). All spray assemblies shall be remov-able without the use of tools and shall be easily cleanable oreasily cleanable in place.7.6 TankThe tank shall be constructed of not less than0.055 in. corrosion-resistant steel, or other corrosion-resistingmaterial.7.7 OverflowThe dishwashers shall have

44、 a readily acces-sible overflow drain in the tank. The overflow unit, or cover,when provided, shall be removable for cleaning.7.8 Scrap Trays (Strainers)Scrap trays of corrosion-resistant steel, not less than 0.044 in. thick, or other corrosion-resisting material shall be provided to prevent insolub

45、le matterand large pieces of food residue from passing into the tank. Theledges on which the scrap trays rest shall be so designed thatsurfaces beneath the ledges are easily accessible for cleaningwhen the trays are removed. Any opening around or betweenscrap trays shall be held to a minimum, and sh

46、all be held asclose as practical to the size of the scrap tray opening.7.9 Access Door(s)Door and door frames shall be con-structed of not less than 0.044 in. corrosion-resistant steel, orother corrosion resisting material, and shall be rigid andstiffened as necessary. Loading and unloading door(s)

47、shall becounterbalanced and, when in the open position, shall electri-cally interlock the machine so that it cannot operate. Openingthe door during operation shall automatically stop the machine.Door catch(es) shall be provided on inspection door(s) notcounterbalanced. The chain-operated counterbala

48、nced door(s),when provided, shall have the door chain fastened at thecounter-weight by means of an idler pulley. Door(s) shall besplash proof and their exposed edges shall be smooth andformed to prevent canting or warping.7.10 Legs (Feet)The machine shall be rigidly constructedand have four or more

49、legs (feet) made of corrosion-resistantsteel, or other corrosion-resisting material. Legs shall beadjustable, so that the height of the track may be varied from34 to 35 in. (863.6 to 889 mm) above the floor.7.11 Pump and Motor Assemblies:7.11.1 AssembliesThe pump motor shall be mounted onthe tank or on a rigid steel base. Rotary seals shall be providedfor pump shafts and shall be removable for servicing.7.11.2 Pump (see Specification A436)Pump casings shallbe cast iron or corrosion-resisting material and shall have arem