ASTM F2645-21

Standard Specification for Bun Slicing Machines

ABSTRACT
This specification covers commercial, electrically operated, bun slicing machines. These slicing machines are classified by type, class, size and style. These machines have three types: Type I is electrically operated with single knife, Type II is electrically operated with dual knife, and Type III is a cluster-bun slicing machine, electrically operated with dual knife. They are also designated into three classes: Class I with a fixed chute, Class II with a adjustable chute, and Class III with automatic/conveyor feed. In terms of size, they come in three kinds: Size I (small), Size II (medium), and Size III(large). In terms of style, they can be classified into three kinds: Style I which is counter top or bench-mounted, Style II which is floor-mounted, and Style III which is portable. Bun slicing machines shall be delivered assembled, ready for mounting, connection to electricity, and use as applicable. The bun slicing machine shall be simple to disassemble and reassemble without special tools or equipment. Requirements for power supply, motor, motor controller, and cutting knife shall be discussed. All components and assemblies of the dough divider and rounder shall be free from dirt and other extraneous materials, burrs, slivers, tool and grind marks, dents, and cracks. Castings, molded parts and stampings shall be free of voids, sand pits, blow holes, and sprues. External surfaces shall be free from kinks, dents, and other deformities. Forming and welding shall not cause damage to the metal and shall be done neatly and accurately.
SCOPE
1.1 This specification covers commercial, electrically operated, bun slicing machines.  
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 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: Published
• Publication Date: 30-Nov-2021
• ICS: 97.040.50 - Small kitchen appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.04 - Mechanical Preparation Equipment

Standards Content (Sample)

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.
Designation: F2645 −21 An American National Standard
Standard Specification for
1
Bun Slicing Machines
This standard is issued under the fixed designation F2645; 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.
4
1. Scope 2.3 BISSC Standards:
ANSI/BISSC/Z50.2-2003 Sanitation Standard for the De-
1.1 This specification covers commercial, electrically
sign of Bakery Equipment
operated, bun slicing machines.
5
2.4 NEMA Standards:
1.2 The values stated in inch-pound units are to be regarded
MG 1 Motors and Generators
as standard. The values given in parentheses are mathematical
6
conversions to SI units that are provided for information only 2.5 NSF/ANSI Standards:
NSF/ANSI No. 8 Commercial Powered Food Preparation
and are not considered standard.
Equipment
1.3 This standard does not purport to address all of the
7
safety concerns, if any, associated with its use. It is the 2.6 ANSI/UL Standards:
responsibility of the user of this standard to establish appro- ANSI/UL 763 Motor-Operated Commercial Food Preparing
priate safety, health, and environmental practices and deter- Machines
mine the applicability of regulatory limitations prior to use. ANSI/UL 969 Marking and Labeling Systems
8
1.4 This international standard was developed in accor-
2.7 Federal and Military Documents:
dance with internationally recognized principles on standard-
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
ization established in the Decision on Principles for the
tems Section 300A Electric Power, Alternating Current
Development of International Standards, Guides and Recom-
MIL-STD-167/1 Mechanical Vibrations of Shipboard
mendations issued by the World Trade Organization Technical
Equipment (Type I—Environmental and Type II—
Barriers to Trade (TBT) Committee.
Internally Excited)
MIL-STD-461 Requirements for the Control of Electromag-
2. Referenced Documents
netic Interference Characteristics of Subsystems and
2
2.1 ASTM Standards: Equipment
A240/A240M Specification for Chromium and Chromium-
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure 3. Terminology
Vessels and for General Applications
3.1 Definitions:
D3951 Practice for Commercial Packaging
3.1.1 bun slicing machine, n—machine with a motor-driven
F760 Specification for Food Service Equipment Manuals
knife for slicing buns and having a chute to position and feed
F1166 Practice for Human Engineering Design for Marine
the whole bun by gravity for slicing; it may have a discharge
Systems, Equipment, and Facilities
table for holding the buns awaiting manual removal from the
3
2.2 ANSI Standards:
machine.
Z1.4 Sampling Procedures and Tables for Inspection by
3.1.2 recovered materials, n—materials that have been col-
Attributes
lected or recovered from solid waste and reprocessed to
become a source of raw materials, as opposed to virgin raw
materials.
1
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.
4
Current edition approved Dec. 1, 2021. Published December 2021. Originally Available from Baking Industry Sanitation Standards Committee (BISSC), P.O.
approved in 2007. Last previous edition approved in 2016 as F2645 – 16. DOI: Box 3999, Manhattan, KS 66505-3999.
5
10.1520/F2645-21. National Electrical Manufacturers Association (NEMA), 1300 North 17th St.,
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Suite 1752, Rosslyn, VA 22209.
6
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Standards volume information, refer to the standard’s Document Summary page on Arbor, MI 48113-0140.
7
the ASTM website. Available from COMM 2000, 1414 Brook Drive, Downers Grove, IL 60515.
3 8
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., AvailablefromStandardizationDocumentsOrderDesk,Bldg.4SectionD,700
4th Floor, New York, NY 10036, http://www.ansi.org. 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

---------------------- Page: 1 ----------------------
F2645 − 21
4. Classification 6. Material
4.1 General—Bun slicing machines covered by this speci-
6.1 General—Materials used in the construction of bun
fication are class
...

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.
Designation: F2645 − 16 F2645 − 21 An American National Standard
Standard Specification for
1
Bun Slicing Machines
This standard is issued under the fixed designation F2645; 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.
1. Scope
1.1 This specification covers commercial, electrically operated, bun slicing machines.
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 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
2.1 ASTM Standards:
A240/A240M Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and
for General Applications
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
3
2.2 ANSI Standards:
Z1.4 Sampling Procedures and Tables for Inspection by Attributes
4
2.3 BISSC Standards:
ANSI/BISSC/Z50.2-2003 Sanitation Standard for the Design of Bakery Equipment
5
2.4 NEMA Standards:
MG 1 Motors and Generators
6
2.5 NSF/ANSI Standards:
NSF/ANSI No. 8 Commercial Powered Food Preparation Equipment
1
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 Dec. 1, 2016Dec. 1, 2021. Published January 2017December 2021. Originally approved in 2007. Last previous edition approved in 20112016
as F2645 – 07 (2011).F2645 – 16. DOI: 10.1520/F2645-16.10.1520/F2645-21.
2
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.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
4
Available from Baking Industry Sanitation Standards Committee (BISSC), P.O. Box 3999, Manhattan, KS 66505-3999.
5
National Electrical Manufacturers Association (NEMA), 1300 North 17th St., Suite 1752, Rosslyn, VA 22209.
6
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2645 − 21
7
2.6 ANSI/UL Standards:
ANSI/UL 763 Motor-Operated Commercial Food Preparing Machines
ANSI/UL 969 Marking and Labeling Systems
8
2.7 Federal and Military Documents:
MIL-STD-1399/300 Interface Standard for Shipboard Systems Section 300A Electric Power, Alternating Current
MIL-STD-167/1 Mechanical Vibrations 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 bun slicing machine, n—machine with a motor-driven knife for slicing buns and having a chute to position and feed the
whole bun by gravity for slicing; it may have a discharge table for holding the buns awaiting manual removal from the machine.
3.1.2 recovered materials, n—materials that have been collected or recovered from solid waste and reprocessed to become a source
of raw materials, as opposed to virgin raw materials.
4. Classification
4.1 General—Bun slicing machines covered by this specification are classified by type, class, size and style.
4.2 Type:
4.2.1 Type I—Bun slicing
...