ASTM F1568-12(2017)e1

Standard Specification for Food Processors, Electric

ABSTRACT
This specification covers commercial food processors intended for bench, table, or floor mounting. Types: type I - this machine shall have a hopper of the continuous, manual-feed type, and type II - this machine shall have a closed-bowl type of hopper. Classes: class 1 - table- or bench-mounted food processor, and class 2 - floor-mounted food processor. Interlock integrity test, plate stopping time test, type I food processor operation tests, type II food processor operation test, motor performance test, power transmission test, and sound level test shall be performed to meet the requirements prescribed.
SCOPE
1.1 This specification covers commercial food processors intended for bench, table, or floor mounting.  
1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.3 The following safety hazards caveat pertains only to the test methods portion, Section 9, of this specification: This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

General Information

• Status: Historical
• Publication Date: 31-Oct-2017
• ICS: 97.040.50 - Small kitchen appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.04 - Mechanical Preparation Equipment

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
´1
Designation: F1568 − 12 (Reapproved 2017) An American National Standard
Standard Specification for
Food Processors, Electric
This standard is issued under the fixed designation F1568; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
ε NOTE—Corrected footnote 5 editorially in November 2017.
1. Scope ANSI S1.13 Methods for Measurement of Sound Pressure
Levels
1.1 This specification covers commercial food processors
2.3 NSF International Standard:
intended for bench, table, or floor mounting.
NSF/ANSI 8 Commercial Powered Food Preparation Equip-
1.2 The values stated in inch-pound units are to be regarded
ment
as standard. The values given in parentheses are mathematical
2.4 UL Standards:
conversions to SI units that are provided for information only
ANSI/UL 763 Motor-Operated Commercial Food Preparing
and are not considered standard.
Machines
1.3 The following safety hazards caveat pertains only to the
ANSI/UL 969 Marking and Labeling Systems
test methods portion, Section 9, of this specification: This
2.5 Military Standards:
standard does not purport to address all of the safety concerns,
MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
if any, associated with its use. It is the responsibility of the user
ment (Type I-Environmental and Type II-Internally Ex-
of this standard to establish appropriate safety, health, and
cited)
environmental practices and determine the applicability of
MIL-STD-461 Requirements for the Control of Electromag-
regulatory limitations prior to use.
netic Interference Characteristics of Subsystems and
1.4 This international standard was developed in accor-
Equipment
dance with internationally recognized principles on standard-
MIL-STD-1399/300 Interface Standard for Shipboard
ization established in the Decision on Principles for the
Systems, Section 300A, Electric Power, Alternating Cur-
Development of International Standards, Guides and Recom-
rent
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
3. Terminology
2. Referenced Documents
3.1 Definitions:
3.1.1 bowl, n—the container, with interlocked cover, used to
2.1 ASTM Standards:
D3951 Practice for Commercial Packaging hold a fixed quantity of food product.
F760 Specification for Food Service Equipment Manuals
3.1.2 discharge chute, n—the part of the housing, generally
F1166 Practice for Human Engineering Design for Marine
located at the front of the unit, that directs the cut product
Systems, Equipment, and Facilities
downward for collection into a pan and also helps prevent
2.2 ANSI Standards:
operator contact with the backside of the slicer or shredder
ANSI Z1.4 Sampling Procedures and Tables for Inspection
plate.
by Attributes
3.1.3 feed head, n—the device for holding food product and
directing it into the slicer or shredder plate. The feed head
incorporates a food pusher that is interlocked to prevent motor
This specification is under the jurisdiction of ASTM Committee F26 on Food
operation whenever the pusher is not in the closed position
Service Equipment and is the direct responsibility of Subcommittee F26.04 on
Mechanical Preparation Equipment. over the slicer or shredder plate.
Current edition approved Nov. 1, 2017. Published December 2017. Originally
approved in 1994. Last previous edition approved in 2012 as F1568 – 12. DOI:
10.1520/F1568-12R17E01.
2 4
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Arbor, MI 48113-0140.
Standards volume information, refer to the standard’s Document Summary page on Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515,
the ASTM website. http://www.shopulstandards.com.
3 6
Available from American National Standards Institute (ANSI), 25 W. 43rd St., Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700
4th Floor, New York, NY 10036. Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
´1
F1568 − 12 (2017)
3.1.4 food processor, n—machine that reduces food product or inspected as directed in this specification and the require-
to a small particle size and uniform geometric shape. Reduc- ments have been met. When specified, a copy of the test results
tion of food product is accomplished by the continuous, shall be furnished.
manual feeding of uncut food product into contact with a 5.1.9 When Federal/Military procurement is required, re-
rotating plate or slicing/shredding a quantity of food product in view and implement the applicable supplementary require-
a closed bowl. The food processor shall consist of the follow- ments (see S1 through S9).
ing principal parts: motor with housing, product hopper or
bowl, hopper/bowl cover with interlock, plates and grids, and
6. Physical Requirements
controls.
6.1 Design and Manufacture—The food processor shall be
3.1.5 food pusher, n—the hand-operated device used to
complete so that when connected to the specified source of
maintain the uncut food product in contact with the slicer or
power, the unit can be used for its intended function. The food
shredder plate.
processor shall be simple to disassemble and reassemble
without special tools or equipment. The food processor shall
3.1.6 shredder and slicer plates, n—these devices attach to
meet the then current applicable requirements of NSF/ANSI 8
the food processor drive shaft and convert the rotary motion of
and ANSI/UL 763.
the plate into the desired action on the foodstuffs within the
6.1.1 Compliance with NSF/ANSI 8—Acceptable evidence
feed head.
of meeting the requirements of NSF/ANSI 8 shall be the NSF
4. Classification
certification mark on the food processor and listing in the
manufacturer’s product listings on the NSF website, nsf.org, a
4.1 Food processors covered in this specification are of the
certified test report from a recognized independent testing
following types, sizes, and classes:
laboratory acceptable to the user, or a certificate issued by NSF
4.2 Types:
under its special one time contract evaluation/certification
4.2.1 Type I—This machine shall have a hopper of the
service.
continuous, manual-feed type.
6.1.2 Compliance with ANSI/UL 763—Acceptable evidence
4.2.1.1 Size 1—Slicer/shredder plates less than 8 in. in
of meeting the requirements of ANSI/UL 763 shall be a UL
diameter.
Listing mark on the food processor, or a certified test report
4.2.1.2 Size 2—Slicer/shredder plates 8 in. or greater in
from a recognized independent testing laboratory acceptable to
diameter.
the user.
(1) Class 1—Table- or bench-mounted food processor.
6.1.3 Materials—Materials used in the construction of food
(2) Class 2—Floor-mounted food processor.
processors shall comply with the applicable requirements of
4.2.2 Type II—This machine shall have a closed-bowl type
NSF/ANSI 8.
of hopper.
6.1.4 Human Factors Criteria—Human factors engineering
4.2.2.1 Size 1—Bowl volume less than 4 qt (3.8 L). The
criteria, principles, and practices, as defined in Practice F1166,
machine shall be table- or bench-mounted.
shall be used in the design of all food processors.
4.2.2.2 Size 2—Bowl volume between 4 and 8 qt (3.8 and
6.2 Electrical Devices:
7.6 L). The machine shall be table- or bench-mounted.
6.2.1 Power Supply—The food processor shall be furnished
4.2.2.3 Size 3—Bowl volume shall be 30 qt (28.4 L). The
with a 5-ft (1.52-m) minimum length cord and plug with
machine shall be floor-mounted.
ground or shall be double-insulated. The cord and plug shall be
4.2.2.4 Size 4—Bowl volume shall be 45 qt (42.6 L). The
sized for and be the appropriate configuration for the specified
machine shall be floor-mounted.
electrical characteristics.
5. Ordering Information
6.2.2 Motor—The food processor motor shall be of the
continuous duty type.
5.1 Purchasers should select the food processor and any
preferred options and include the following information in the
6.3 Discharge Chute (Type I Machines)—The discharge
purchasing document:
chute shall be designed to direct sliced or shredded food
5.1.1 Title, number, and date of this specification,
product into a tray or pan at the front of the unit. When tested
5.1.2 Type, size, and class of the food processor required
in accordance with Section 9, processed food shall be directed
(see Section 4),
from the discharge chute in a manner to permit collection in a
5.1.3 Electrical power supply characteristics (current,
container placed below the chute, and the processed food shall
voltage, phase, frequency),
not be expelled out of the area of the pan or tray used for
5.1.4 Accessory equipment, options (slicer, dicer, grater,
collection of the processed food.
julienne, and shredder plates), spare parts, and maintenance
6.4 Interchangeability of Items—All food processors of the
parts required,
same model number and bill of material furnished with similar
5.1.5 Labeling requirements (if different from Section 13),
options under a specific purchase order shall be identical to the
5.1.6 Quantity of food processors to be furnished, and
extent necessary to ensure interchangeability of component
5.1.7 Any special requirements or deviations from this
parts, assemblies, and spare parts.
specification.
5.1.8 When specified, the purchaser shall be furnished 6.5 Plates—Manual feed food processors meeting the re-
certification that samples representing each lot have been tested quirements of this specification must be available with a
´1
F1568 − 12 (2017)
variety of sizes of slicer plates and shredder and grater plates. 9.1.4 Type I Food Processor Operation Tests—Type I food
These plates may be offered as options to the basic food processors, when operated in accordance with the manufactur-
processor and shall be included with the ordering information er’s operating instructions, shall uniformly process the follow-
detailed in 5.1.4. ing items:
9.1.4.1 Use representative slicer plates to slice firm and ripe
6.6 Lubrication—All wearing parts of the food processor
vegetables such as potatoes and cucumbers.
shall be provided with a means for lubrication or be perma-
9.1.4.2 Products of moderate resistance such as cheddar
nently lubricated or sealed. Oil seals shall contain the lubricant.
cheese.
Lubricants used in the construction of the food processor shall
9.1.4.3 Hard products such as chocolate and Parmesan
comply with the applicable requirements of NSF/ANSI 8.
cheese.
9.1.4.4 Dice potatoes with the dicer plate/plates.
7. Hazard Protection
9.1.4.5 Use a representative shredder plate to grate cheddar
7.1 The food processor shall meet the requirements of
cheese.
ANSI/UL 763.
9.1.5 Type II Food Processor Operation Tests—Type II food
processors, when operated in accordance with the manufactur-
7.2 Switch Guard—The on/off control shall be guarded or
er’s operating instructions, shall uniformly chop or puree, or
fabricated in such a manner as to prevent unplanned activation.
both, meat, cheese, and vegetables and process ingredients into
7.3 Controls Location—The controls for the food processor
a well-developed bread dough.
shall be located such that they are visible and easily manipu-
9.1.6 Purpose—The tests in 9.1.4 and 9.1.5 determine the
lated by the operator when standing in a comfortable position.
ability of the food processor to perform its intended function.
9.1.7 Motor Performance—The food processor, when oper-
7.4 Plate Brake—The food processor shall be provided with
ated in accordance with 9.1.4 and 9.1.5, shall operate without
a brake or other reliable means to stop the moving parts within
stalling or causing the motor overload protective device to
4 s after the unit has been turned off.
open.
9.1.8 Power Transmission Test:
8. Performance Requirements
9.1.8.1 Procedure—Turn the motor switch to “ON” and
8.1 Food Processing Quality and Uniformity:
observe the unit to ensure that the plate or S-blade knife rotates
8.1.1 Type I food processors, with the various plates offered,
smoothly and does not contact any part of the food processor
shall cleanly and uniformly slice, dice, and grate the product
housing, feed head, or bowl.
without mushing.
9.1.8.2 Purpose—The purpose of this test method is to
8.1.2 Type II food processors shall chop meat, cheese, and
ensure that power is reliably transmitted from the motor to the
vegetables and prepare well-developed bread dough. The Type
plates or S-blade knives.
II food processor shall also prepare meat and vegetable puree
9.1.9 Power Consumption—Measure and record power con-
to yield a smooth product based upon the length of time the
sumption values taken during tests performed in 9.1.4 and
food is processed.
9.1.5, and, if requested, make this information available to the
purchaser.
8.2 Sound Level—When tested in accordance with Section
9.1.10 Sound Level—Fit the food processor with a represen-
9, the food processor, running under load, shall not exceed a
tative slicer plate (Type I machines) or S-blade knife (Type II
sound level of 85 dBA.
machines) and run-in without load for a period of 15 min. After
the 15-min run-in time period, measure the food processor
9. Test Methods
sound level in accordance with ANSI S1.13. Repeat the test
9.1 Operational Tests—Install and electrically connect the
while processing the food products described in 9.1.4 and
food processor in an operating position in accordance with the
9.1.5. A dBA level greater than 85 shall be cause for lot
manufacturer’s instructions. After gaining familiarity with the
rejection.
unit, perform the following tests:
9.1.10.1 Purpose—This test measures sound level perfor-
9.1.1 Interlock Integrity—Without food product in the unit,
mance under load.
make attempts to operate the food processor with the pusher
plate open or the feed head open, or both, (Type I machines) or
10. Sampling and Quality
bowl cover removed (Type II machines), such that the slicer or
10.1 When specified in the contract or purchase order,
shredder plate or S-blade knife is exposed. Under no condition
sampling for inspection shall be performed in accordance with
shall the food processor operate with slicer and shredder plates
ANSI Z1.4, which will supersede implied sampling require-
or S-blade knife exposed to the user.
ments stated elsewhere in this specification.
9.1.2 Plate Stopping Time—Operate the food processor
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it 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 version
of the standard as published by ASTM is to be considered the official document.
´1
Designation: F1568 − 12 F1568 − 12 (Reapproved 2017) An American National Standard
Standard Specification for
Food Processors, Electric
This standard is issued under the fixed designation F1568; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
ε NOTE—Corrected footnote 5 editorially in November 2017.
1. Scope
1.1 This specification covers commercial food processors intended for bench, table, or floor mounting.
1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only and are not considered standard.
1.3 The following safety hazards caveat pertains only to the test methods portion, Section 9, of this specification: This standard
does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this
standard to establish appropriate safety safety, health, and healthenvironmental practices and determine the applicability of
regulatory limitations prior to use.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization
established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued
by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents
2.1 ASTM Standards:
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
2.2 ANSI Standards:
ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes
ANSI S1.13 Methods for Measurement of Sound Pressure Levels
2.3 NSF International Standard:
NSF/ANSI 8 Commercial Powered Food Preparation Equipment
2.4 UL Standards:
ANSI/UL 763 Motor-Operated Commercial Food Preparing Machines
ANSI/UL 969 Marking and Labeling Systems
2.5 Military Standards:
MIL-STD-167/1 Mechanical Vibration of Shipboard Equipment (Type I-Environmental and Type II-Internally Excited)
MIL-STD-461 Requirements for the Control of Electromagnetic Interference Characteristics of Subsystems and Equipment
MIL-STD-1399/300 Interface Standard for Shipboard Systems, Section 300A, Electric Power, Alternating Current
3. Terminology
3.1 Definitions:
3.1.1 bowl, n—the container, with interlocked cover, used to hold a fixed quantity of food product.
This specification is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.04 on Mechanical
Preparation Equipment.
Current edition approved Nov. 1, 2012Nov. 1, 2017. Published December 2012December 2017. Originally approved in 1994. Last previous edition approved in 20082012
as F1568 – 08.F1568 – 12. DOI: 10.1520/F1568-12.10.1520/F1568-12R17E01.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.
Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515.60515, http://www.shopulstandards.com.
Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700 Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
´1
F1568 − 12 (2017)
3.1.2 discharge chute, n—the part of the housing, generally located at the front of the unit, that directs the cut product downward
for collection into a pan and also helps prevent operator contact with the backside of the slicer or shredder plate.
3.1.3 feed head, n—the device for holding food product and directing it into the slicer or shredder plate. The feed head
incorporates a food pusher that is interlocked to prevent motor operation whenever the pusher is not in the closed position over
the slicer or shredder plate.
3.1.4 food processor, n—machine that reduces food product to a small particle size and uniform geometric shape. Reduction of
food product is accomplished by the continuous, manual feeding of uncut food product into contact with a rotating plate or
slicing/shredding a quantity of food product in a closed bowl. The food processor shall consist of the following principal parts:
motor with housing, product hopper or bowl, hopper/bowl cover with interlock, plates and grids, and controls.
3.1.5 food pusher, n—the hand-operated device used to maintain the uncut food product in contact with the slicer or shredder
plate.
3.1.6 shredder and slicer plates, n—these devices attach to the food processor drive shaft and convert the rotary motion of the
plate into the desired action on the foodstuffs within the feed head.
4. Classification
4.1 Food processors covered in this specification are of the following types, sizes, and classes:
4.2 Types:
4.2.1 Type I—This machine shall have a hopper of the continuous, manual-feed type.
4.2.1.1 Size 1—Slicer/shredder plates less than 8 in. in diameter.
4.2.1.2 Size 2—Slicer/shredder plates 8 in. or greater in diameter.
(1) Class 1—Table- or bench-mounted food processor.
(2) Class 2—Floor-mounted food processor.
4.2.2 Type II—This machine shall have a closed-bowl type of hopper.
4.2.2.1 Size 1—Bowl volume less than 4 qt (3.8 L). The machine shall be table- or bench-mounted.
4.2.2.2 Size 2—Bowl volume between 4 and 8 qt (3.8 and 7.6 L). The machine shall be table- or bench-mounted.
4.2.2.3 Size 3—Bowl volume shall be 30 qt (28.4 L). The machine shall be floor-mounted.
4.2.2.4 Size 4—Bowl volume shall be 45 qt (42.6 L). The machine shall be floor-mounted.
5. Ordering Information
5.1 Purchasers should select the food processor and any preferred options and include the following information in the
purchasing document:
5.1.1 Title, number, and date of this specification,
5.1.2 Type, size, and class of the food processor required (see Section 4),
5.1.3 Electrical power supply characteristics (current, voltage, phase, frequency),
5.1.4 Accessory equipment, options (slicer, dicer, grater, julienne, and shredder plates), spare parts, and maintenance parts
required,
5.1.5 Labeling requirements (if different from Section 13),
5.1.6 Quantity of food processors to be furnished, and
5.1.7 Any special requirements or deviations from this specification.
5.1.8 When specified, the purchaser shall be furnished certification that samples representing each lot have been tested or
inspected as directed in this specification and the requirements have been met. When specified, a copy of the test results shall be
furnished.
5.1.9 When Federal/Military procurement is required, review and implement the applicable supplementary requirements (see S1
through S9).
6. Physical Requirements
6.1 Design and Manufacture—The food processor shall be complete so that when connected to the specified source of power,
the unit can be used for its intended function. The food processor shall be simple to disassemble and reassemble without special
tools or equipment. The food processor shall meet the then current applicable requirements of NSF/ANSI 8 and ANSI/UL 763.
6.1.1 Compliance with NSF/ANSI 8—Acceptable evidence of meeting the requirements of NSF/ANSI 8 shall be the NSF
certification mark on the food processor and listing in the manufacturer’s product listings on the NSF website, nsf.org, a certified
test report from a recognized independent testing laboratory acceptable to the user, or a certificate issued by NSF under its special
one time contract evaluation/certification service.
6.1.2 Compliance with ANSI/UL 763—Acceptable evidence of meeting the requirements of ANSI/UL 763 shall be a UL Listing
mark on the food processor, or a certified test report from a recognized independent testing laboratory acceptable to the user.
6.1.3 Materials—Materials used in the construction of food processors shall comply with the applicable requirements of
NSF/ANSI 8.
´1
F1568 − 12 (2017)
6.1.4 Human Factors Criteria—Human factors engineering criteria, principles, and practices, as defined in Practice F1166, shall
be used in the design of all food processors.
6.2 Electrical Devices:
6.2.1 Power Supply—The food processor shall be furnished with a 5-ft (1.52-m) minimum length cord and plug with ground
or shall be double-insulated. The cord and plug shall be sized for and be the appropriate configuration for the specified electrical
characteristics.
6.2.2 Motor—The food processor motor shall be of the continuous duty type.
6.3 Discharge Chute (Type I Machines)—The discharge chute shall be designed to direct sliced or shredded food product into
a tray or pan at the front of the unit. When tested in accordance with Section 9, processed food shall be directed from the discharge
chute in a manner to permit collection in a container placed below the chute, and the processed food shall not be expelled out of
the area of the pan or tray used for collection of the processed food.
6.4 Interchangeability of Items—All food processors of the same model number and bill of material furnished with similar
options under a specific purchase order shall be identical to the extent necessary to ensure interchangeability of component parts,
assemblies, and spare parts.
6.5 Plates—Manual feed food processors meeting the requirements of this specification must be available with a variety of sizes
of slicer plates and shredder and grater plates. These plates may be offered as options to the basic food processor and shall be
included with the ordering information detailed in 5.1.4.
6.6 Lubrication—All wearing parts of the food processor shall be provided with a means for lubrication or be permanently
lubricated or sealed. Oil seals shall contain the lubricant. Lubricants used in the construction of the food processor shall comply
with the applicable requirements of NSF/ANSI 8.
7. Hazard Protection
7.1 The food processor shall meet the requirements of ANSI/UL 763.
7.2 Switch Guard—The on/off control shall be guarded or fabricated in such a manner as to prevent unplanned activation.
7.3 Controls Location—The controls for the food processor shall be located such that they are visible and easily manipulated
by the operator when standing in a comfortable position.
7.4 Plate Brake—The food processor shall be provided with a brake or other reliable means to stop the moving parts within 4
s after the unit has been turned off.
8. Performance Requirements
8.1 Food Processing Quality and Uniformity:
8.1.1 Type I food processors, with the various plates offered, shall cleanly and uniformly slice, dice, and grate the product
without mushing.
8.1.2 Type II food processors shall chop meat, cheese, and vegetables and prepare well-developed bread dough. The Type II
food processor shall also prepare meat and vegetable puree to yield a smooth product based upon the length of time the food is
processed.
8.2 Sound Level—When tested in accordance with Section 9, the food processor, running under load, shall not exceed a sound
level of 85 dBA.
9. Test Methods
9.1 Operational Tests—Install and electrically connect the food processor in an operating position in accordance with the
manufacturer’s instructions. After gaining familiarity with the unit, perform the following tests:
9.1.1 Interlock Integrity—Without food product in the unit, make attempts to operate the food processor with the pusher plate
open or the feed head open, or both, (Type I machines) or bowl cover removed (Type II machines), such that the slicer or shredder
plate or S-blade knife is exposed. Under no condition shall the food processor operate with slicer and shredder plates or S-blade
knife exposed to the user.
9.1.2 Plate Stopping Time—Operate the food processor without food product. Measure the time needed for the slicer or shredder
plate or S-blade knife to stop rotating when the unit is turned off. The plate must stop rotating in no more than 4 s following stop
switch activation.
9.1.3 Purpose—The tests in 9.1.1 and 9.1.2 help ensure safe operation of the food processor.
9.1.4 Type I Food Processor Operation Tests—Type I food processors, when operated in accordance with the manufacturer’s
operating instructions, shall uniformly process the following items:
9.1.4.1 Use representative slicer plates to slice firm and ripe vegetables such as potatoes and cucumbers.
9.1.4.2 Products of moderate resistance such as cheddar cheese.
9.1.4.3 Hard products such as chocolate and Parmesan cheese.
´1
F1568 − 12 (2017)
9.1.4.4 Dice potatoes with the dicer plate/plates.
9.1.4.5 Use a representative shredder plate to grate cheddar cheese.
9.1.5 Type II Food Processor Operation Tests—Type II food processors, when operated in accordance with the manufacturer’s
operating instructions, shall uniformly chop or puree, or both, meat, cheese, and vegetables and process ingredients into a
well-developed bread dough.
9.1.6 Purpose—The tests in 9.1.4 and 9.1.5 determine the ability of the food processor to perform its intended function.
9.1.7 Motor Performance—The food processor, when operated in accordance with 9.1.4 and 9.1.5, shall operate without stalling
or causing the motor overload protective device to open.
9.1.8 Power Transmission Test:
9.1.8.1 Procedure—Turn the motor switch to “ON” and observe the unit to ensure that the plate or S-blade knife rotates
smoothly and does not contact any part of the food processor housing, feed head, or bowl.
9.1.8.2 Purpose—The purpose of this test method is to ensure that power is reliably transmitted from the motor to the plates
or S-blade knives.
9.1.9 Power Consumption—Measure and record power consumption values taken during tests performed in 9.1.4 and 9.1.5, and,
if requested, make this information available to the purchaser.
9.1.10 Sound Level—Fit the food processor with a representa
...