ASTM F918-2002 Standard Specification for Noncarbonated Mechanically Refrigerated Beverage Dispenser (Visible Product)《不掺碳酸气的机械冷藏饮料自动售货机(可见产品)的标准规范》.pdf

《ASTM F918-2002 Standard Specification for Noncarbonated Mechanically Refrigerated Beverage Dispenser (Visible Product)《不掺碳酸气的机械冷藏饮料自动售货机(可见产品)的标准规范》.pdf》由会员分享，可在线阅读，更多相关《ASTM F918-2002 Standard Specification for Noncarbonated Mechanically Refrigerated Beverage Dispenser (Visible Product)《不掺碳酸气的机械冷藏饮料自动售货机(可见产品)的标准规范》.pdf（6页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: F 918 02Standard Specification forNoncarbonated Mechanically Refrigerated BeverageDispenser (Visible Product)1This standard is issued under the fixed designation F 918; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, t

2、he 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 specification covers

3、 counter-top model noncarbon-ated beverage dispensers that are mechanically refrigerated andhave rigid, transparent, impact-resistant containers to afford avisual display of the beverage dispensed. The beverage dis-pensers covered by this specification are intended to circulate,cool, and dispense no

4、ncarbonated beverages such as pulpyjuices, frozen concentrates, and syrup drinks.1.2 The following safety hazard caveat pertains only to thetest method portion, Section 11, of this specification: Thisstandard does not purport to address all of the safety concerns,if any, associated with its use. It

5、is the responsibility of the userof this standard to establish appropriate safety and healthpractices and determine the applicability of regulatory limita-tions prior to use.2. Referenced Documents2.1 ASTM Standards:D 3951 Practice for Commercial Packaging2F 760 Specification for Food Service Equipm

6、ent Manuals3F 1166 Practice for Human Engineering Design for MarineSystems, Equipment and Facilities42.2 NSTA Standard:NSTA Pre-Shipping Test Procedures52.3 ANSI/NSF International Standards:NSF Standard No. 18, Manual Food and Beverage Dispens-ing Equipment6NSF Standard No. 51, Plastic Materials and

7、 ComponentsUsed in Food Equipment62.4 ANSI/UL Standards:UL Standard No. 471, Commercial Refrigerators and Freez-ers7UL Standard No. 969, Marking and Labeling Systems72.5 ANSI Standard:ANSI Z1.4, Sampling Procedures and Tables for Inspectionby Attributes82.6 Military Standards:MIL-STD-167/1 Mechanica

8、l Vibrations of ShipboardEquipment Type IEnvironmental and Type IIInternally ExcitedMIL-STD-461 Requirements For the Control of Electro-magnetic Interference Characteristics of Subsystems andEquipmentMIL-STD-1399/300 Interface Standard for Shipboard Sys-tems, Section 300A, Electric Power, Alternatin

9、g Current3. Terminology3.1 Definitions:3.1.1 aeration systema type of circulation system thatcauses the beverage to cascade across the top and down thesides of the bowl interior incorporating air into the beverage.3.1.2 beverage dispensera beverage dispenser is a com-mercial appliance designed to de

10、liver a beverage.3.1.3 circulation systemthe system that moves the bever-age within the bowl to ensure proper cooling and mixing.3.1.4 whippersa mechanical device used to beat air into abeverage so as to change its properties from a liquid drink to afrothy drink.4. Classification4.1 GeneralThe bever

11、age dispensers shall be of the fol-lowing types, classes, styles, sizes, and electrical ratings:4.2 Types:4.2.1 Type IDispenser with circulation system and withoverhead spray type aeration system (for syrup drinks andother nonfoaming beverages).1This specification is under the jurisdiction of ASTM C

12、ommittee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.03 onStorage and Dispensing Equipment.Current edition approved March 10, 2002. Published April 2002. Originallypublished as F 918 85. Last previous edition F 918 96.2Annual Book of ASTM Standards, Vol 15.09.3A

13、nnual Book of ASTM Standards, Vol 15.07.4Annual Book of ASTM Standards, Vol 01.07.5Available from National Safe Transit Association, 6022 West Touhy Ave.,Chicago, IL 60648.6Available from National Sanitation Foundation, NSF Building, Ann Arbor, MI48105.7Available from the Underwriters Laboratories I

14、nc., 1655 Scott Blvd., SantaClara, CA 95050; 333 Pfingsten Road, Northbrook, IL 60062; 1285 Walt WhitmanRoad, Melville, L.I., NY 11746; or 2602 Tampa East Blvd., Tampa, FL 33619.8Available from American National Standards Institute, 11 W. 42nd St., 13thFloor, New York, NY 10036.1Copyright ASTM Inter

15、national, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4.2.2 Type IIDispenser with circulation system but with-out aeration system (for pulpy fruit juices and other beveragesnot suitable for aeration).4.3 Classes:4.3.1 Class AWithout whippers.4.3.2 Class BWith

16、whippers.4.4 Styles:4.4.1 Style ASingle Bowl.4.4.1.1 Size 1Capacity up to and including 5 gal.4.4.1.2 Size 2Capacity of more than 5 up to and including8 gal.4.4.1.3 Size 3Capacity of more than 8 up to and including12 gal.4.4.1.4 Size 4Capacity of more than 12 gal.4.4.2 Style BTwin bowl or twin compa

17、rtment.4.4.2.1 Size 1Capacity up to 5 gal per bowl or compart-ment.4.4.2.2 Size 2Capacity of more than 5 gal per bowl orcompartment.4.4.3 Style CTriple bowl or triple compartment.4.4.3.1 Size 1Capacity up to 5 gal per bowl or compart-ment.4.5 Electrical RatingNominal 115 v, single-phase, 60 Hz.5. Or

18、dering Information5.1 Procurement documents should specify the followinginformation:5.1.1 Title, number, and date of this specification.5.1.2 Type, class, style, and size of dispenser (see Section4).5.1.3 Special requirements should be included.6. Materials and Manufacture6.1 MaterialsMaterials used

19、 in the dispenser shall be asspecified herein, and the dispenser shall be fabricated ofmaterials acceptable under ANSI/NSF Standards 18 and 51.NOTE 1Evidence of compliance with ANSI/NSF 18, ANSI/NSF 51,and ANSI/UL 471 is as follows: (a) ANSI/NSFListing of the dispenserin the current edition of the A

20、NSI/NSF “Listing of Food ServiceEquipment” and display of the ANSI/NSF seal on the finished dispenser.(b) ANSI/ULAcceptable evidence of meeting the requirements ofANSI/UL 471 shall be the ANSI/UL label, or listing mark, indicating thatthe dispenser has been tested and conforms to the requirements of

21、ANSI/UL 471.7. Physical Requirements7.1 Design:7.1.1 The beverage dispenser shall consist essentially of abase that contains a complete refrigeration system and supportsa rigid, transparent, impact resistant, bowl-type beveragecontainer(s) with cover(s). Each dispenser shall be equippedwith an elect

22、rically powered beverage circulation system, adispensing valve, and the controls and appurtenances specifiedas follows:7.1.1.1 Style A units shall be equipped with one bowl andone or more dispensing valves.7.1.1.2 Style B units shall be equipped with two bowls orcompartments, each with at least one

23、dispensing valve andeach with a circulation system.7.1.1.3 Style C units shall be equipped with three bowls orcompartments, each with at least one dispensing valve andeach with a circulation system.7.1.2 The dispenser shall be designed to comply with therequirements of ANSI/UL Standard 471 and NSF S

24、tandard 18.(Note 1).7.2 Base AssemblyThe base assembly shall be designedand constructed to house the refrigeration system and tosupport the container bowl(s), dispensing valve(s), and driptray(s). The base assembly shall be equipped with panels toprovide access to the components therein.7.3 Refriger

25、ation SystemThe refrigeration system shallhave sufficient capacity to meet the performance requirementsdefined in Section 8. The refrigeration system on each dis-penser shall be properly dehydrated and charged prior toshipment.7.4 Circulation SystemEach bowl or compartment shallbe equipped with eith

26、er a spray and circulation system (TypeI), or a circulation system only (Type II). The circulationsystems shall impart a sufficient motion to the stored beverageto prevent settlement of beverage constituents, and to assist inmaintaining a required uniform beverage temperature through-out the bowl an

27、d particularly at the inlet to the dispensing port.7.5 BowlsBowls and covers shall be fabricated of a rigid,impact-resistant, transparent material. The bowls shall havesufficient net volume, exclusive of space occupied by thecooling dome or plate and mixing system components, to meetthe capacity req

28、uirements applicable to the size specified.Bowls shall be furnished and installed with parts required toprovide leak-tight containers. Bowls shall not crack or breakwhen tested as specified in 11.7.27.6 Dispensing ValvesThe bowl on Style A units and eachbowl or compartment on Style B and Style C uni

29、ts shall beequipped with at least one self-closing dispensing valve.Valves shall be designed to permit thorough cleaning of allfluid passages and parts exposed to the beverage.7.7 Drip TrayEach dispenser shall be equipped with adrip tray having a readily removable perforated, slotted, or wirecover.

30、The drip tray may have provisions for draining thesplash and drippings into a drain.7.8 Temperature ControlEach dispenser shall be equippedwith a temperature control to control automatically the refrig-eration system to maintain the beverage within the temperaturerange specified in Section 8.7.9 Swi

31、tchesStyle A dispensers shall be equipped with atleast one on-off switch to control the power supply to thedispenser. Style B and Style C units shall be equipped with anindependent on-off switch for the mixing system in each bowlor compartment, plus an additional main power supply orcompressor motor

32、 switch.7.10 MiscellaneousThe dispenser base shall be providedwith protectors to prevent damage to the surface on which itrests. The dispenser shall be easily assembled on locationwithout tools and be ready for operation when connected to theelectrical supply.7.11 Electrical RequirementsThe dispense

33、rs shall be de-signed for operation on a nominal 115 V 6 10 %, single-phase,F91802260 Hz current. Each dispenser shall be equipped with a flexiblepower supply cord with suitable plug.7.12 Standard ProductThe dispenser delivered under thisspecification shall be the manufacturers standard product.Part

34、s and assemblies for each dispenser model furnished by aparticular manufacturer under this specification shall be inter-changeable.8. Performance Requirements8.1 Performance Design RequirementsEach dispensershall refrigerate the beverage and maintain the stored beveragein a constant state of motion

35、or circulation to prevent settle-ment of beverage constituents.8.1.1 Operational RequirementThe refrigeration systemshall be capable of automatically maintaining the beveragewithin the limits of 33 to 40F inclusive when the dispenser isfilled to the manufacturers rate capacity, and is operating in a

36、nambient temperature of 90 6 2F.8.1.2 Pull-Down RequirementThe dispenser shall be ca-pable of reducing the temperature of the beverage when filledto rated capacity from 72F to not over 40F in not more thanthe pull-down time specified in Table 1 when operating in anambient temperature of 72 6 2F and

37、50 % relative humidity.8.1.3 Maximum Operating RequirementThe dispensersshall, in addition, operate in an ambient temperature of 10462F without activating the protective overload device and withbeverage temperature not exceeding 45F. The dispensers shalloperate in a room temperature of 90 6 2F and a

38、t least 50 %relative humidity for 4 h minimum without deleterious effecton the operation of the dispenser or the beverage. The beverageshall be maintained at a temperature of 40F or lower.9. Dimensions9.1 The dispenser shall be designed for counter mounting.The distance from the front edge of the di

39、spenser base(exclusive of drip tray) to the rearmost extension of thedispenser shall not exceed 23 in. The height of the dispenser,measured from the counter to the top of the cover, shall notexceed 30 in., except when its empty weight precludes its NSFclassification as portable equipment.10. Workman

40、ship, Finish, and Appearance10.1 FinishDispenser finishes shall be free from discol-oration and stains.10.2 WorkmanshipAll components and assemblies of thedispenser shall be free from dirt and other extraneous materialsuch as burrs, slivers, rough die, tool and grind marks, dents,and cracks. Casting

41、s and molded parts, if used, shall be free ofsand, fins, pits, blowholes, and sprues. External surfaces shallmeet the ANSI/UL Sharp Edge Test.NOTE 2Although paragraph 10.2 requires subjective judgments, itsinclusion is considered important as a guide in evaluating and manufac-turing equipment.10.2.1

42、 Metal FabricationMetal used in the fabrication ofthe dispensers shall be free from visually apparent defects.Forming and shearing shall not cause damage to the metal, andthe metal shall be free from trimming marks.10.2.2 WeldingThe surfaces of parts to be welded shall befree from rust, scale, paint

43、, grease, and other foreign matter.Welds shall be smooth and free from cracks, burn holes,undercuts, or incomplete fusion. All scale and flux shall beremoved from the finish weld area.10.2.3 Fastening DevicesHoles punched or drilled shallbe free of burrs. Threaded fasteners shall not be broken,crack

44、ed or stripped, and shall be drawn tight. Rivets, whenused, shall fill the hole completely, and the heads shall be infull contact with the surface of the member.11. Test Methods11.1 Prior to conducting the following tests, operate thedispenser to be tested for a period of time deemed necessary bythe

45、 manufacturer for proper run-in and adjustment. During thisrun-in period, check the unit for noise and vibration, propervalve action, and satisfactory spray and circulation perfor-mance, plus any other appropriate operational tests. Use tapwater as the test beverage.11.2 Performance Test:11.2.1 Sign

46、ificanceThe purpose of this test is to ensurethat the dispenser model being tested has the capability tomaintain the proper beverage temperature.11.2.2 ProcedureFill the dispenser model being tested torated capacity with the tap water. The temperature of the watershall be at least 50F at the start o

47、f the test. Operate thedispenser in an ambient temperature of 90 6 2F until thebeverage attains a temperature stabilized in the range of 33 to40F. Continue the test run for at least 2 h and check fortemperature at intervals not exceeding 5 min; except during thelast 15 min, check the temperature eac

48、h minute. The tempera-ture sensing method shall be with a thermocouple or thermom-eter properly immersed in the water. On Style B and Style Cunits, check each bowl or compartment alternately at thespecified intervals during the test run. Failure of the dispenserto maintain the beverage temperature w

49、ithin the specified 33 to40F limits shall constitute failure of the test.11.3 Pull-Down Test:11.3.1 SignificanceThe purpose of this test is to ensurethat the dispenser model being tested is capable of reaching aspecific beverage temperature in a given time period.11.3.2 ProcedureFill the dispenser model being tested torated capacity with the applicable test beverage. The tempera-ture of the beverage at the start of the test shall be at least 72F.Perform the test in a 72 6 2F ambient temperature with atleast 50 % relat