ASTM F860-2007 Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines Multiple Tank Rackless Conveyor Type《无架传送型多槽热水消毒商用洗碗机的标准规范》.pdf

《ASTM F860-2007 Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines Multiple Tank Rackless Conveyor Type《无架传送型多槽热水消毒商用洗碗机的标准规范》.pdf》由会员分享，可在线阅读，更多相关《ASTM F860-2007 Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines Multiple Tank Rackless Conveyor Type《无架传送型多槽热水消毒商用洗碗机的标准规范》.pdf（5页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: F 860 07Standard Specification forHot Water Sanitizing Commercial Dishwashing Machines,Multiple Tank, Rackless Conveyor Type1This standard is issued under the fixed designation F 860; the number immediately following the designation indicates the year oforiginal adoption or, in the case

2、 of revision, the year of last revision. A number 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 speci

3、fication covers multiple tank, automatic rack-less conveyor type, commercial dishwashing machines.1.2 The values stated in inch-pound units are to be regardedas the standard. The SI values given in parentheses areprovided for information only.2. Referenced Documents2.1 ASTM Standards:2A 29/A 29M Spe

4、cification for Steel Bars, Carbon andAlloy,Hot-Wrought, General Requirements forA 120 Specification for Pipe, Steel, Black and Hot-Dipped,Zinc Coated (Galvanized) Welded and Seamless, for Or-dinary Uses3A 167 Specification for Stainless and Heat-ResistingChromium-Nickel Steel Plate, Sheet, and Strip

5、A 276 Specification for Stainless Steel Bars and ShapesA 436 Specification for Austenitic Gray Iron CastingsA 554 Specification for Welded Stainless Steel MechanicalTubingA 582/A 582M Specification for Free-Machining StainlessSteel BarsB43 Specification for Seamless Red Brass Pipe, StandardSizesB75

6、Specification for Seamless Copper TubeB 127 Specification for Nickel-Copper Alloy (UNSN04400) Plate, Sheet, and StripF 760 Specification for Food Service Equipment Manuals2.2 Federal Regulation:4OSHA Title 292.3 American National Standards:5ANSI S1.4 Specification for Sound Level MetersANSI S1.13 Me

7、thods for the Measurement of Sound Pres-sure Levels2.4 National Electrical Manufacturers Association Stan-dards:6NEMA ICS Industrial Controls and SystemsNEMA MG-1 Motor and Generators2.5 National Fire Protection Association Standard:7NFPA No. 70 National Electrical Code2.6 NSF International Standard

8、s, Criteria, and Listings:8NSF/ANSI 3 Commercial Warewashing EquipmentNSF 5 Commercial Hot Water Generating EquipmentNSF 29 Detergent/Chemical Feeders For Commercial SprayType Dishwashing MachinesNSF Food Equipment and Related Products, Components,and Materials2.7 Underwriters Laboratories Standard:

9、9UL 921 Commercial Electric DishwashersUL 1453 Electric Booster and Commercial Storage TankWater Heaters2.8 American Society of Sanitary Engineering Standards:10ASSE 1004 Dishwashers1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct respons

10、ibility of Subcommittee F26.01 onCleaning and Sanitation Equipment.Current edition approved April 1, 2007. Published April 2007. Originallyapproved in 1984. Last previous edition approved in 2002 as F 860 02.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Custome

11、r Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Withdrawn.4Code of Federal Regulations, Chapter XVII, Part 1910, available fromSuperintendent of Documents, Government Printing Office, Washington, DC 2

12、0402.5Available from American National Standards Institute, 11 W. 42nd St., 13thFloor, New York, NY 10036.6Available from National Electrical Manufacturers Assn., 2101 “L” Street, NW,Washington, DC 20037.7Available from National Fire ProtectionAssn., Batterymarch Park, Quincy, MA02269.8Available fro

13、m NSF International, 789 N. Dixboro Rd., Ann Arbor, MI48105-9723.9Available from Underwriters Laboratories, Inc., 333 Pfingsten Road, North-brook, IL 60062.10Available from American Society of Sanitary Engineering, P. O. Box 9712,Bay Village, OH 44140.1Copyright ASTM International, 100 Barr Harbor D

14、rive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3. Terminology3.1 Definition:3.1.1 commercial dishwashing machines, nmachines thatuniformly wash, rinse, and hot watersanitize eating anddrinking utensils.3.1.1.1 DiscussionThe machines shall be capable of re-moving physical soil fro

15、m properly pre-scraped items andsanitizing multiple use eating and drinking utensils. Thesemachines shall automatically convey soiled dishes through thetreatment stages of the machine, conveying them out at theclean end of the machine. The dishwashing machines shallconsist of the following principal

16、 parts: legs, wash chamber,rinse chamber, tank, door, spray assemblies, pump motors,controls, piping, valves, conveying mechanism, heating equip-ment, and accessories.4. Classification4.1 GeneralDishwashing machines shall be of the follow-ing types, styles, classes, and groups, as specified.4.2 Type

17、s:4.2.1 Type IThis machine shall be designed and suppliedto accept the feeding of soiled tableware from the right side,when facing the front of the machine.4.2.2 Type IIThis machine shall be designed and suppliedto accept the feeding of soiled tableware from the left side,when facing the front of th

18、e machine.4.3 Styles and Classes:4.3.1 Style 1 (Steam Heated)Low pressure steam 20 to 35psi (137.8 to 241.3 kPa) flowing pressure at point of machineconnection.4.3.1.1 Class AInjectors.4.3.1.2 Class BHeat exchange coils.4.3.2 Style 2 (Electrically heated).4.3.3 Style 3 (Gas heated).4.3.3.1 Class CNa

19、tural gas.4.3.3.2 Class DLP gas.4.4 Size and Capacity (see Specification F 861):4.4.1 Group AMinimum conveyor width 22.5 in. (571.5mm) with an operating capacity of 5000 dishes per hourminimum.4.4.2 Group BMinimum conveyor width 26.5 in. (673.1mm) with an operating capacity of 8700 dishes per hourmi

20、nimum.4.4.3 Group CMinimum conveyor width 31 in. (787 mm)with an operating capacity of 11 800 dishes per hour minimum.4.5 All dishwashing machines of the same classification,model, or material list designation furnished with similaroptions under a specific purchase order; shall be identical to theex

21、tent necessary to ensure interchangeability 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 inprocurement documents:5.1.1 Title, number, and date

22、 of this standard,5.1.2 Type, style, class, and group machine required (see4.1),5.1.3 Length of load and unload sections (see 4.4),5.1.4 Noise level requirements, if other than specified (see11.2),5.1.5 When a service-supply valve is required (see 7.5),5.1.6 When a standard 40F (22C) temperature ris

23、e steamor electric, or gas booster is required, or stipulate if the requiredtemperature rise is more than 40F (22C) (see 7.14),5.1.7 Electrical power supply characteristics (current, volt-age, phase, frequency) (see Section 8),5.1.8 When a detergent feeder is required (see 7.15),5.1.9 When a rinse a

24、gent feeder is required (see 7.16),5.1.10 Accessory equipment, such as end cowls with ventopening, or spare and maintenance parts required, as suggestedby manufacturer,5.1.11 Treatment and painting if other than specified (seeSection 10),5.1.12 When energy consumption profiles, water consump-tion pr

25、ofiles, or productivity profiles are desired (see 12.3), and5.1.13 Manufacturing 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 performance or maintainabil

26、ity of individualcomponent(s) of the overall assembly. The dishwashing ma-chines shall meet the material design and construction require-ments of NSF/ANSI 3.6.1.2 Corrosion-Resistant SteelCorrosion-resistant steelshall conform to the requirements of any 300 series stainlesssteel specified in 2.1.6.1

27、.3 Corrosion Resisting MaterialCorrosion-resistingmaterial is other than corrosion resistant steel that is equivalentin the dishwasher application.6.1.4 Nickel-Copper AlloyNickel-Copper alloys shallconform to the requirements of Specification B 127.6.1.5 PlasticsAll plastic materials and components

28、usedin the dish machine rinse system shall conform to NSF/ANSI3.7. Construction Requirements7.1 The dishwashing machine shall be complete so thatwhen connected to the specified source of power, water supply,heating means (steam, electric, or gas), drainage, detergent,and rinse agent feeder as applic

29、able, the unit can be used for itsintended function. Dishwashers shall be rigid, quiet in opera-tion, free from objectionable vibration, and so constructed as toprevent objectionable splashing of water to the outside of themachine. The machine shall be equipped with splash curtainsto prevent excessi

30、ve splash and spray carryover. Parts requiringadjustment or service, or both, shall be readily accessible fromthe front and side of the machine. The machine shall befurnished with a loading and unloading section. The machineshall wash dishes by means of a water and detergent solutionpumped from a ta

31、nk and shall final rinse the dishes with freshwater from an outside source. The machine may include apumped rinse prior to the final sanitizing rinse. Provisions shallbe made to fill the wash and rinse tank either directly from theregular hot water supply with a hand valve or through theF860072boost

32、er or solenoid, or both. The dishwashing machine shallhave a conveyor belt suitable for handling eating and drinkingutensils, the conveyor belt shall be protected by an adjustableslip clutch or other device. Means shall be provided forreleasing or disconnecting the driving power, or the drive, incas

33、e of jamming. The conveyor belt shall be driven by amotor-driven gear reduction unit. The wash, pumped rinse, andfinal rinse treatment shall be controlled by means of theconveyor speed as determined by NSF/ANSI 3 for multipletank conveyor type machines. The final rinse spray controlshall have a posi

34、tive return to the “off” position when there isno tableware in process to ensure the conservation of final rinsewater. The machine shall be provided with tracks of corrosion-resisting steel not less than 0.070 in. thick, or other corrosion-resisting material. Dishwashers shall have an inside working

35、height of not less than 1712 in. (444.5 mm).7.2 Conveyor BeltThe conveyor belt shall be of heavyduty construction adequately supported for added strength andrigidity. The conveyor belt shall be constructed of a suitablecorrosion-resistant steel or corrosion-resisting material. Theupright portion of

36、the belt may be of corrosion-resistant steel orcorrosion resisting material. When dishware contact surfacesoccur, a nonmetallic, non-marking material shall be utilized. Itshall be designed to accept dishes, cup and glass racks whenused, and food service utensils. The conveyor will automati-cally sto

37、p if the operator should fail to remove sanitized itemsfrom the conveyor belt at the unload end.7.3 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

38、the exterior of the machine. SeeSpecificationsA 29/A 29M,A 120,A 167,A 276,A 554, B 43,and B 75.7.4 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 le

39、vel rim, or an effective air gap orvacuum breaker shall 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 suitabl

40、e heat-resisting plastic tubing withfittings. Drains may be joined into a single trunk line requiringonly one connection or arranged to permit individual connec-tions to the waste line.7.5 ValvesSteam valves shall be corrosion-resisting ma-terial designed for steam applications and for a saturated s

41、teamworking pressure of 50 psi (345 kPa). When specified, aseparately 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”position and shall be lever-operated or wheel operated, rug-gedl

42、y designed for foot or hand operation except when drainvalve closure 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.7.6 Spray AssembliesAll spray nozzles and spray armmanifold

43、s shall be corrosion-resisting materials (see Specifi-cation A 582/A 582M). All spray assemblies shall be remov-able without the use of tools and shall be easily cleanable oreasily cleanable in place. Final sanitizing rinse spray assem-blies, components, or both shall be removable for deliming,desca

44、ling, and similar maintenance.7.7 TankThe tank shall be constructed of not less than0.055 in. corrosion-resistant steel or other corrosion-resistingmaterial.7.8 OverflowThe dishwashers shall have a readily acces-sible overflow drain in the tank. The overflow unit, or cover,when provided, shall be re

45、adily removable for cleaning.7.9 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 insoluble matterand large pieces of food residue from passing into the tank. Theledges on which the scra

46、p 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 shall be as close asis practical to the size of the scrap tray opening.7.10 Access Door(s)Access doo

47、r(s) shall be provided forease of machine cleanout. The door(s) shall be constructed ofnot less than 0.044 in. thick corrosion resisting material shallbe rigid and stiffened as necessary. Door safety catch(es) orequivalent means shall be provided to retain the door in theopen position. The dishwashe

48、r shall automatically stop if themachine is in operation at the time the access doors are opened.For maximum operator safety, the door handles, when pro-vided, shall be of insulated handle design. Doors shall besplash-proof and their exposed edges shall be smooth andformed to prevent canting or warp

49、ing. One door assembly shallbe furnished for each tank.7.11 Legs (Feet)The machine shall be rigidly constructedand have four or more legs (feet) made of corrosion-resistingmaterial. Legs shall be adjustable, so that the height of the trackmay be varied from 34 to 35 in. (863.6 to 889 mm) above thefloor.7.12 Pump and Motor Assemblies:7.12.1 AssembliesThe pump and motor assembly shall bemounted on the tank or on a rigid steel base. Rotary seals shallbe provided for pump shafts and shall be removable forservicing.7.12.2 Pump (see Specification A 436)P