ASTM F1126-97

Standard Specification for Food Cutters (Electric)

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 the standard. The values given in parentheses are for information only.  
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: 09-Mar-1997
• ICS: 97.040.50 - Small kitchen appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.04 - Mechanical Preparation Equipment

Relations

• Replaced By: ASTM F1126-03 - Standard Specification for Food Cutters (Electric)
• Effective Date: 10-Mar-2003

Standards Content (Sample)

NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
Designation: F 1126 – 97
Standard Specification for
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 ANSI Z1.4 Sampling Procedures and Tables for Inspection
by Attributes
1.1 This specification covers commercial electric food cut-
2.5 Military Standards:
ters with a rotating shallow bowl to carry food products
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
through a set of rotating vertical knives that are on an axis
tems, Section 300A, Electric Power, Alternating Current
perpendicular to the radii of the bowl. The food cutter can be
MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
for counter or table mounting, furnished with or without a
ment (Type I-Environmental and Type II-Internally Ex-
table.
cited)
1.2 The values stated in inch-pound units are to be regarded
MIL-STD-461 Electromagnetic Interference and Suscepti-
as the standard. The values given in parentheses are for
bility Requirements for the Control of Electromagnetic
information only.
Interference
1.3 The following precautionary caveat pertains only to the
MIL-STD-462 Electromagnetic Interference Characteris-
test method portion, Section 10, of this specification: This
tics, Measurement of
standard does not purport to address all of the safety concerns,
MIL-V-173 Varnish, Moisture and Fungus-Resistant
if any, associated with its use. It is the responsibility of the user
of this standard to establish appropriate safety and health
3. Terminology
practices and determine the applicability of regulatory limita-
3.1 Definitions:
tions prior to use.
3.1.1 electric food cutter, n—machine that uniformly re-
2. Referenced Documents duces food products to a small particle size for salads, spreads,
bread crumbs, and other food service recipes.
2.1 ASTM Standards:
3.1.1.1 Discussion—Reduction of food product is accom-
D 3951 Practice for Commercial Packaging
plished by combining the rotation of the product bowl with the
F 760 Specification for Food Service Equipment Manuals
perpendicular high-speed rotation of a set of stainless steel
F 1166 Practice for Human Engineering Design for Marine
cutlery knives. The food cutter shall consist of the following
Systems, Equipment, and Facilities
principal parts: base, legs (optional), product bowl, knives,
2.2 NSF Standards:
bowl cover with interlock, motor, controls, and attachment
NSF Standard No. 8 Commercial Powered Food Prepara-
power take-off hub (optional) for attachments listed in 7.5.1.
tion Equipment
NSF Standard No. 2 Food Equipment
4. Classification
NSF Food Service Equipment Listing (current year)
4.1 General—Food cutters shall be of the following types,
2.3 Underwriters Laboratories Standards:
sizes, and classes:
UL 763 Motor-Operated Commercial Food Preparing Ma-
6 4.1.1 Types:
chines
6 4.1.1.1 Type I—This machine shall have a rotating product
UL 969 Marking and Labeling Systems
bowl with rotating knives and power take-off hub to drive
2.4 ANSI Standard:
attachments.
4.1.1.2 Type II—This machine shall have a rotating product
bowl with rotating knives without a power take-off hub.
This specification is under the jurisdiction of ASTM Committee F-26 on Food
4.1.2 Sizes:
Service Equipment and is the direct responsibility of Subcommittee F26.04 on
Mechanical Preparation Equipment.
4.1.2.1 Size 1—14-in. (355.6-mm) inside diameter, 2 ⁄4-in.
Current edition approved March 10, 1997. Published August 1997. Originally
(70-mm) deep bowl with a minimum capacity equal to 5 lb
published as F 1126 – 92.
2 (2.27 kg) of fresh meat.
Annual Book of ASTM Standards, Vol 15.09.
Annual Book of ASTM Standards, Vol 15.07.
Annual Book of ASTM Standards, Vol 01.07.
5 7
Available from NSF International, 3475 Plymouth Road, P.O. Box 130140, Ann Available from American National Standards Institute, 11 W. 42nd St., 13th
Arbor, MI 48113-0140. Floor, New York, NY 10036.
6 8
Available from Underwriters Laboratories Inc., 333 Pfingsten Road, North- Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700
brook, IL 60062-2096. Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS.
Copyright © ASTM, 100 Barr Harbor Drive, West Conshohocken, PA 19428-2959, United States.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F 1126
4.1.2.2 Size 2—18-in. (457.2-mm) inside diameter, 3 ⁄8-in. shall be used in the design of all food cutters.
(92.1-mm) deep bowl with a minimum capacity equal to 14 lb 6.2 Bowl—The bowl shall be made of a single piece of
(6.36 kg) of fresh meat.
corrosion-resisting steel and be readily removable for easy
4.1.3 Classes: cleaning.
4.1.3.1 Class A—Mounted on legs.
6.3 Knives—The knives shall be cutlery grade stainless steel
4.1.3.2 Class B—Without legs. with a hardness between 50 and 56 on the Rockwell C scale.
Each food cutter shall have a minimum of two cutting knives
5. Ordering Information
and have a knife speed of 1725 6 100 rpm.
5.1 Purchasers should select the desired options permitted in
6.4 Bowl Cover—The bowl cover shall be made of a
this specification and include the following information in the
corrosion-resisting material and be of one-piece construction.
purchasing document:
6.5 Attachment Hub—The powered attachment hub pro-
5.1.1 Title, number, and date of this specification,
vided on the Type I food cutter shall be of corrosion-resisting
5.1.2 Type, size, and class of machine required (see 4.1),
material and shall be permanently lubricated. The power hub
5.1.3 Electrical power supply characteristics (current, volt-
drive unit shall have a speed of 209 6 25 rpm for Size 1 and
age, phase, frequency) (see 8.1),
256 6 25 rpm for Size 2.
5.1.4 Quantity of food cutters to be furnished,
6.5.1 Attachments—Type I food cutters shall be provided,
5.1.5 Stand (with or without casters), if required (see section
when ordered, with any of the following attachments as
7.8),
specified (see 5.1.6):
5.1.6 Attachments required (see 6.5.1),
6.5.1.1 Nine-inch vegetable slicer,
5.1.7 Labeling requirements (if different from 6.1.1, 6.1.2,
6.5.1.2 Meat chopper,
13.1, and 13.2),
6.5.1.3 Dicer,
5.1.8 Accessory equipment, spare, and maintenance parts
6.5.1.4 French-fry attachment, or
required.
6.5.1.5 Speed drive attachment, or combination thereof.
6.6 Base—The supporting base for both Class A and Class
6. Physical Requirements
B food cutters shall be of one-piece construction and of a
6.1 Design and Manufacture—The food cutter shall be
corrosion-resisting material. The base shall be of rigid and
complete so that when connected to the specified source of
sturdy design and the entire bottom shall be enclosed com-
power the unit can be used for its intended function. Food
pletely with a one-piece, corrosion-resisting material.
cutters shall be rigid, and parts subject to wear shall be
6.7 Legs—Class A food cutters shall be provided with four
accessible for adjustment and replacement. The food cutter
legs made of corrosion-resisting material. The legs shall each
shall meet the then current applicable requirements of NSF
have a rubber foot to ensure stability and shall be of a height
Standard 8 and UL Standard 763.
to meet NSF Standard No. 8 requirements.
6.1.1 Compliance with NSF Standard 8—Acceptable evi-
6.8 Accessory Stand—When specified (see 5.1.5), a stand of
dence of meeting the requirements of NSF Standard Number 8
rigid and stable design shall be provided. The stand shall be
shall be the NSF certification mark on the food cutter and
constructed of corrosion-resistant steel and the top shall be
listing in the current edition of the NSF listing book for food
adjustable to a nominal 38 in. (965.2 mm) from the floor. The
equipment and related products, components and materials, a
stand shall meet the requirements of NSF Standard No. 2 and,
certified test report from a recognized independent testing
when specified, casters shall be equipped with brakes.
laboratory acceptable to the user, or a certificate issued by NSF
6.9 Electrical Devices:
under its special one-time contract evaluation/certification
6.9.1 Power Supply—The food cutter shall be furnished
service.
with a 6-ft (1.83-m) minimum length cord and plug with
6.1.2 Compliance with UL 763—Acceptable evidence of
ground or be double-insulated. The cord and plug shall be sized
meeting the requirements of UL 763 shall be a UL Listing
and shall be the appropriate configuration for the specified
Mark on the food cutter, or a certified test report from a
electrical characteristics.
recognized independent testing laboratory acceptable to the
6.9.2 Motor(s)—Motor shall meet the requirements of UL
user.
763. The horsepower rating of the Size 1 food cutter shall be a
6.1.3 Materials—Materials used in the construction of food
minimum of ⁄2 hp and for a Size 2, a minimum of 1 hp. The
cutters shall comply with the applicable requirements of NSF
food cutter motor(s) shall be of the continuous duty type.
Standard 8. Materials used shall be free from defects that
6.9.3 Power Switch—The food cutter shall be furnished
would adversely affect the performance or maintainability of
with a switch, which shall open all motor leads (see 7.3).
individual components of the overall assembly.
6.9.4 Electrical Specifications—Nominal electrical specifi-
6.1.3.1 Corrosion-Resistant Steel—Corrosion-resistant steel
cations are: 120/60/1, 208/60/1, 240/60/1, 208/60/3, 240/60/3,
shall conform to the requirements of any 300 series stainless
480/60/3.
steel, except knives, which shall conform to 6.3.
6.1.3.2 Corrosion-Resisting Material—Corrosion-resisting
7. Hazard Protection
material is material other than corrosion-resistant steel that is
equivalent in the food cutter application. 7.1 The food cutter shall meet the requirements of UL
Standard 763.
6.1.4 Human Factors Criteria—Human factors engineering
criteria, principles and practices, as defined in Practice F 1166, 7.2 Switch Guard—The ON/OFF switch shall be guarded,
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F 1126
or the operator shall be designed in such a manner to prevent change in design that would relate to performance shall require
unplanned activation. a new test record.
7.3 Bowl Cover Interlock—The cover shall be designed to 11.2 Quality Conformance Inspection—The manufacturer
interlock, either with the switch that starts the machine so that shall have an effective quality audit inspection.
the bowl cover cannot be raised with the switch in the ON 11.3 Component and Material Inspection—Incoming com-
position or with a switch that disconnects power to the knife ponents and materials shall be inspected by the manufacturer to
motor when the bowl cover is raised. the design parameters as specified on drawings or purchase
documents, or both.
8. Performance Requirements
12. Rejection and Rehearing
8.1 Significance—The purpose of the test is to demonstrate
the productivity of the food cutter and the chopper attachment. 12.1 Rejection—During inspection, any failure to perform
8.1.1 Food Cutter and Knife—The processing of the meat in accordance with the requirements of this specification are
as described in 9.2 shall be comparable to hamburger that has cause for rejection of the lot.
been run through a standard grinding plate with ⁄16-in. (4.75- 12.2 Rehearing—The supplier will be given a rehearing on
mm) diameter holes and shall not exceed 2-min processing the remainder of the lot by inspection of additional food
time. cutter(s). Acceptance of the food cutter that failed inspection is
8.1.2 Chopper Attachment with ⁄8-in. (3.2-mm) Plate and at the discretion of the purchaser.
Knife—The grinding of the meat as described in 9.3 shall yield
13. Product Marking
an average grind rate of 7 lb/min (3.2 kg/min) for a Size 1 food
cutter and 8 lb/min (3.67 kg/min) for a Size 2 food cutter. 13.1 Identification—Each food cutter shall be provided with
an identification plate or adjacent plates securely affixed to the
9. Test Methods
item. The plate(s) shall be molded, die-stamped, etched on
9.1 Operation—The food cutter shall function properly metal, indelibly stamped on labels secured by pressure-
when operated in accordance with the manufacturer’s instruc-
sensitive adhesive, or other means as specified in the purchase
tions and shall be operated in accordance with these instruc- document. If pressure-sensitive labels are used, the require-
tions to determine compliance with 8.1.
ments of UL 969, or the equivalent, shall be met. The
9.2 Food Cutter Bowl and Knife—Fresh, raw, fat-trimmed, marking(s) shall be durable and shall be legible and readily
boneless chuck at a temperature of 40 6 5°F (4.46 2.8°C), cut visible after the item is installed in the intended manner. The
into 2-in. (50.8-mm) cubes for the Size 1 food cutter and 3-in. identification plate(s) shall include the name, brand, or trade-
(76.2-mm) cubes for the Size 2 food cutter. The machine shall mark of the manufacturer of such known character as to be
be started, and a quantity of meat equivalent to the minimum readily traceable to the manufacturer and shall state the
bowl capacity of the food cutter, shall be fed into the bowl (see electrical characteristics (voltage, amperage, phase, and fre-
4.1.2). The time necessary for processing shall be checked for quency) of the equipment. The plate(s) also shall bear a
conformance to 8.1.1. distinctive number, letter, or number and letter code that will
9.3 Chopper Attachment with ⁄8-in. (3.2-mm) Plate and identify an individual item or production lot of a limited group
Knife—Fresh, raw, boneless chuck in 1-in. (25.4-mm) 3 1-in. of items. In addition, such information as required by UL and
(25.4-mm) 3 7-in. (178-mm) strips at a temperature of 40 6 NSF as applicable shall appear on the identification plate(s).
5°F (4.4 6 2.8°C) shall be fed into the chopper as fast as the The plate(s) shall be located on an external surface.
feed screw is able to convey the product. The time necessary
14. Manuals
for processing shall be checked for conformance to 8.1.2.
14.1 Unless otherwise specified, manuals shall be in accor-
10. Sampling
dance with Specification F 760.
10.1 When specified in the contract or purchase order,
15. Packaging and Packing Material
sampling for inspect
...