ASTM F1126-08

Standard Specification for Food Cutters (Electric)

ABSTRACT
This specification covers commercial electric food cutters with a rotating shallow bowl to carry food products through a set of rotating vertical knives that are on an axis perpendicular to the radii of the bowl. The food cutter can be for counter or table mounting, furnished with or without a table. Food cutters shall be of the following types, sizes, and classes: Types I and II; Sizes 1 and 2; and Classes A and B. Test methods shall be performed to conform with the specified requirements.
SCOPE
1.1 This specification covers commercial electric food cutters with a rotating shallow bowl to carry food products through a set of rotating vertical knives that are on an axis perpendicular to the radii of the bowl. The food cutter can be for counter or table mounting, furnished with or without a table.
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 precautionary caveat pertains only to the test method portion, Section 10, 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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

• Status: Historical
• Publication Date: 31-Mar-2008
• ICS: 97.040.50 - Small kitchen appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.04 - Mechanical Preparation Equipment

Relations

• Replaces: ASTM F1126-03 - Standard Specification for Food Cutters (Electric)
• Effective Date: 01-Apr-2008
• Replaced By: ASTM F1126-12 - Standard Specification for Food Cutters (Electric)
• Effective Date: 01-Nov-2012

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
Designation:F1126 −08 AnAmerican National Standard
Standard Specification for
1
Food Cutters (Electric)
This standard is issued under the fixed designation F1126; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
4
1. Scope 2.3 Underwriters Laboratories Standards:
ANSI/UL 763Motor-Operated Commercial Food Preparing
1.1 This specification covers commercial electric food cut-
Machines
ters with a rotating shallow bowl to carry food products
ANSI/UL 969Marking and Labeling Systems
through a set of rotating vertical knives that are on an axis
5
2.4 ANSI Standard:
perpendicular to the radii of the bowl. The food cutter can be
ANSI Z1.4Sampling Procedures and Tables for Inspection
for counter or table mounting, furnished with or without a
by Attributes
table. 6
2.5 Military Standards:
1.2 Thevaluesstatedininch-poundunitsaretoberegarded MIL-STD-1399/300 Interface Standard for Shipboard
as standard. The values given in parentheses are mathematical Systems, Section 300A, Electric Power, Alternating Cur-
rent
conversions to SI units that are provided for information only
MIL-STD-167/1Mechanical Vibration of Shipboard Equip-
and are not considered standard.
ment (Type I-Environmental and Type II-Internally Ex-
1.3 The following precautionary caveat pertains only to the
cited)
test method portion, Section 10, of this specification: This
MIL-STD-461Requirements for the Control of Electromag-
standard does not purport to address all of the safety concerns,
netic Interference Characteristics of Subsystems and
if any, associated with its use. It is the responsibility of the user
Equipment
of this standard to establish appropriate safety and health
practices and determine the applicability of regulatory limita-
3. Terminology
tions prior to use.
3.1 Definitions:
3.1.1 electric food cutter, n—machine that uniformly re-
2. Referenced Documents
ducesfoodproductstoasmallparticlesizeforsalads,spreads,
2
2.1 ASTM Standards:
bread crumbs, and other food service recipes.
D3951Practice for Commercial Packaging
3.1.1.1 Discussion—Reduction of food product is accom-
F760Specification for Food Service Equipment Manuals
plishedbycombiningtherotationoftheproductbowlwiththe
F1166Practice for Human Engineering Design for Marine
perpendicular high-speed rotation of a set of stainless steel
Systems, Equipment, and Facilities
cutlery knives. The food cutter shall consist of the following
3
principal parts: base, legs (optional), product bowl, knives,
2.2 NSF Standards:
bowl cover with interlock, motor, controls, and attachment
NSF/ANSI8CommercialPoweredFoodPreparationEquip-
power take-off hub (optional) for attachments listed in 6.5.1.
ment
NSF/ANSI 2Food Equipment
4. Classification
NSF Food Service Equipment Listing (current year)
4.1 General—Food cutters shall be of the following types,
sizes, and classes:
4.1.1 Types:
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
4.1.1.1 Type I—This machine shall have a rotating product
Service Equipment and is the direct responsibility of Subcommittee F26.04 on
bowl with rotating knives and power take-off hub to drive
Mechanical Preparation Equipment.
Current edition approved April 1, 2008. Published April 2008. Originally attachments.
approved in 1992. Last previous edition approved in 2003 as F1126–03. DOI:
10.1520/F1126-08.
2 4
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515.
5
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Standards volume information, refer to the standard’s Document Summary page on 4th Floor, New York, NY 10036, http://www.ansi.org.
6
the ASTM website. Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
3
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://
Arbor, MI 48113-0140, http://www.nsf.org. www.dodssp.daps.mil.
Copyright ©ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA19428-2959. United States
1

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F1126−08
4.1.1.2 Type II—This machine shall have a rotating product 6.1.3 Materials—Materials used in the construction of food
bowl with rotating knives without a power take-off hub. cutters shall comply with the applicable requirements of
4.1.2 Sizes: NSF/ANSI 8. Materials used shall be free from defects that
3
4.1.2.1 Size 1—14-in. (355.6-mm) inside diameter, 2 ⁄4-in. would a
...

This document is not anASTM standard and is intended only to provide the user of anASTM 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.
Designation:F1126–03 Designation: F 1126 – 08
Standard Specification for
1
Food Cutters (Electric)
This standard is issued under the fixed designation F 1126; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This specification covers commercial electric food cutters with a rotating shallow bowl to carry food products through a set
of rotating vertical knives that are on an axis perpendicular to the radii of the bowl. The food cutter can be for counter or table
mounting, furnished with or without a table.
1.2The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information
only.
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 precautionary caveat pertains only to the test method portion, Section 10, 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 and health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents
2
2.1 ASTM Standards:
D 3951 Practice for Commercial Packaging
F 760 Specification for Food Service Equipment Manuals
F 1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
3
2.2 NSF Standards: NSF Standards:
NSF/ANSI 8 Commercial Powered Food Preparation Equipment
NSF/ANSI 2 Food Equipment
NSF Food Service Equipment Listing (current year)
4
2.3 Underwriters Laboratories Standards: Underwriters Laboratories Standards:
ANSI/UL 763 Motor-Operated Commercial Food Preparing Machines
ANSI/UL 969 Marking and Labeling Systems
5
2.4 ANSI Standard: ANSI Standard:
ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes
6
2.5 Military Standards: Military Standards:
MIL-STD-1399/300 Interface Standard for Shipboard Systems, Section 300A, Electric Power, Alternating Current
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
3. Terminology
3.1 Definitions:
3.1.1 electric food cutter, n—machine that uniformly reduces food products to a small particle size for salads, spreads, bread
crumbs, and other food service recipes.
1
This specification is under the jurisdiction ofASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.04 on Mechanical
Preparation Equipment.
Current edition approved March 10, 2003. Published March 2003. Originally approved in 1992. Last previous edition approved in 1997 as F1126 – 97.
Current edition approved April 1, 2008. Published April 2008. Originally approved in 1992. Last previous edition approved in 2003 as F 1126 – 03.
2
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM 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.
3
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140, http://www.nsf.org.
4
Available from Underwriters Laboratories (UL), Corporate Progress, 333 Pfingsten Rd., Northbrook, IL 60062.
4
Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515.
5
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
6
Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Section D, 700 Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS.19111-5098,
http://www.dodssp.daps.mil.
Copyright ©ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA19428-2959, United States.
1

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F1126–08
3.1.1.1 Discussion—Reduction of food product is accomplished by combining the rotation of the product bowl with the
perpendicular high-speed rotation of a set of stainless steel cutlery knives. The food cutter shall consist of the following principa
...