ASTM F2646-07(2011)

Standard Specification for Bread Slicing Machines

ABSTRACT
This specification covers the design and performance requirements pertinent to the construction of electrically operated commercial bread slicing machines. Bread slicing machines are classified into types according to feed mechanism, classes according to knife type, and styles into mountability, as follows: Type I—gravity feed; Type II—mechanical single-loaf feed; and Type III—mechanical multiple-loaf feed; Class I—reciprocating knife; Class II—circular knife; Class III—sickle knife; and Class IV—continuous (band) knife; Style I—countertop or stand mounted; Style 2—floor mounted; and Style 3—portable. Representative production models of the bread slicing machines shall pass operational and performance tests, and should function satisfactorily as specified.
SCOPE
1.1 This specification covers commercial, electrically operated, bread slicing machines.
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 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: 30-Sep-2011
• ICS: 67.260 - Plants and equipment for the food industry
• 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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
Designation:F2646 −07 (Reapproved 2011) AnAmerican National Standard
Standard Specification for
Bread Slicing Machines
This standard is issued under the fixed designation F2646; 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 2.5 NSF/ANSI Standards:
NSF/ANSI 8 Commercial Powered Food Preparation Equip-
1.1 This specification covers commercial, electrically
ment
operated, bread slicing machines.
2.6 ANSI/UL Standards:
1.2 The values stated in inch-pound units are to be regarded
ANSI/UL763 Motor-Operated Commercial Food Preparing
as the standard. The values given in parentheses are for
Machines
information only.
ANSI/UL 969 Marking and Labeling Systems
1.3 This standard does not purport to address all of the
2.7 Federal and Military Documents:
safety concerns, if any, associated with its use. It is the
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
responsibility of the user of this standard to establish appro-
tems Section 300A Electric Power, Alternating Current
priate safety and health practices and determine the applica-
MIL-STD-167/1 Mechanical Vibrations of Shipboard
bility of regulatory limitations prior to use.
Equipment (Type I–Environmental and Type II–Internally
Excited)
2. Referenced Documents
MIL-STD-461 Requirements for the Control of Electromag-
netic Interference Characteristics of Subsystems and
2.1 ASTM Standards:
Equipment
A167 Specification for Stainless and Heat-Resisting
Chromium-Nickel Steel Plate, Sheet, and Strip
3. Terminology
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals 3.1 Definitions:
F1166 Practice for Human Engineering Design for Marine
3.1.1 bread slicing machine, n—machine with a motor-
Systems, Equipment, and Facilities driven knife or knives for slicing the bread and having an
infeedtopositionthewholeloafforslicingandanoutfeedarea
2.2 ANSI Standards:
for holding the sliced loaf awaiting manual removal from the
Z1.4 Sampling Procedures and Tables for Inspection by
machine.
Attributes
2.3 BISSC Standards: 3.1.2 recovered materials, n—materials that have been col-
ANSI/BISSC Z50.2–2003 Sanitation Standard for the De- lected or recovered from solid waste and reprocessed to
sign of Bakery Equipment become a source of raw materials, as opposed to virgin raw
materials.
2.4 NEMA Standards:
MG 1 Motors and Generators
4. Classification
4.1 General—Bread slicing machines covered by this speci-
This specification is under the jurisdiction of ASTM Committee F26 on Food
fication are classified by type, class, and style.
Service Equipment and is the direct responsibility of Subcommittee F26.04 on
4.2 Type:
Mechanical Preparation Equipment.
Current edition approved Oct. 1, 2011. Published January 2012. Originally
4.2.1 Type I—Bread slicing machine, gravity feed,
approved in 2007. Last previous edition approved in 2007 as F2646 – 07. DOI:
4.2.2 Type II—Bread slicing machine, mechanical single-
10.1520/F2646-07R11.
loaf feed, and
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 NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Available from American National Standards Institute (ANSI), 25 W. 43rd St., Arbor, MI 48113-0140, http://www.nsf.org.
4th Floor, New York, NY 10036, http://www.ansi.org. Available from Comm 2000, 1414 Brook Dr., Downers Grove, IL 60515,
Available from Baking Industry Sanitation Standards Committee (BISSC), P.O. http//www.comm-2000.com.
Box 3999, Manhattan, KS 66505-3999, http://www.bissc.org. Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
Available from National Electrical Manufacturers Association (NEMA), 1300 Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://
N. 17th St., Suite 1752, Rosslyn, VA 22209, http://www.nema.org. www.dodssp.daps.mil.
Copyright ©ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA19428-2959. United States
F2646−07 (2011)
4.2.3 Type III—Bread slicing machine, mechanical 7.1.1 The bread slicing machine shall be designed to trans-
multiple-loaf feed. versely slice loaves, which are a minimum of 12 in. (304 mm)
long and 4 ⁄2 in. square (114 mm). Slices shall be cleanly and
4.3 Class:
evenly cut to the thickness specified. A crumb tray shall be
4.3.1 Class I—Reciprocating knife,
provided which is suitable for catching crumbs that fall from
4.3.2 Class II—Circular knife,
the slicer. The crumb tray may be a pan or drawer. It shall be
4.3.3 Class III—Sickle knife, and
attached to the machine by mechanical means, and shall be
4.3.4 Class IV—Continuous (band) knife.
readily removable for cleaning. Gravity feed and mechanical
4.4 Style:
multiple-loaf feed models shall be equipped with loaf guides
4.4.1 Style I—Countertop or stand mounted,
consisting of two full-length members one on each side of the
4.4.2 Style 2—Floor mounted, and
chute. The separation between the two members shall be
4.4.3 Style 3—Portable.
adjustable from 6 in. (152 mm) to a maximum of 16 in. (406
mm). Each member shall be provided with a mechanical
5. Ordering Information
clamping device or devices for rapid manipulation by hand and
securely locating the member in the desired position. Counter-
5.1 OrderingData—Purchasersshallselectthebreadslicing
top and stand-mounted models shall be furnished with 4
machine and any preferred options and include the following
non-skidfeetorbemechanicallyfastenedtothestand.Notools
information in the purchasing document:
or excessive force shall be required to make adjustments on the
5.1.1 Title, number, and date of this specification,
bread slicing machine, and during adjustment, there shall be no
5.1.2 Type, class, and style of machine required,
binding or jamming of moving parts. The bread slicing
5.1.3 Quantity to be furnished,
machine shall be capable of slicing both soft and hard loaves
5.1.4 Electrical power supply characteristics: voltage,
without jamming or stalling, and without tearing or crushing
phase, frequency (see 7.2.1),
the loaves.There shall be no marked change in the shape of the
5.1.5 Accessory equipment, options, spare parts, and main-
loaf after being sliced.
tenance parts required,
7.1.2 Compliance with NSF/ANSI 8—Acceptable evidence
5.1.6 When Federal/Military procurement is required, re-
of meeting the requirements of NSF/ANSI 8 shall be the NSF
view and implement the applicable supplementary require-
certification mark on the bread slicing machine and listing in
ments (see S1 through S8),
the current edition of the NSF Official Listing of Food Service
5.1.7 When specified, the purchaser shall be furnished
Equipment, a certified test report from a recognized indepen-
certificationthatsamplesrepresentingeachlothavebeeneither
dent testing laboratory acceptable to the user, or a certificate
tested or inspected as directed in this specification and the
requirements have been met (when specified, a copy of the test issued by NSF under its special one time contract evaluation/
certification service.
results shall be furnished),
5.1.8 Level of preservation and packing required if other 7.1.3 Compliance with ANSI/BISSC Z50.2-2003—
Acceptable evidence of meeting the requirements of ANSI/
than as stated in Practice D3951 (see 18.1),
BISSC Z50.2-2003 shall be a photocopy of the current BISSC
5.1.9 Labeling requirements (if different than 16.1), and
certificate of authorization for the bread slicing machine or a
5.1.10 Whether the equipment shall meet the requirements
certified test report from a recognized, independent testing
of NSF/ANSI, ANSI/UL, or BISSC standards, or a combina-
laboratory acceptable to the user.
tion thereof.
7.1.4 Compliance with ANSI/UL 763—Acceptable evidence
of meeting the requirements of ANSI/UL 763 shall be a UL
6. Material
Listing mark on the bread slicing machine, or a certified test
6.1 General—Materials used in the construction of bread
report from a recognized, independent testing laboratory ac-
slicingmachinesshallcomplywiththeapplicablerequirements
ceptable to the user.
of NSF/ANSI 8 or ANSI/BISSC Z50.2-2003, or both. Materi-
7.2 Electrical Requirements:
als used shall be free from defects that would affect the
performance or maintainability of individual components or of 7.2.1 Power Supply—The bread slicing machine shall be
furnished with a 6-ft. (1.83-m) minimum length cord and plug
the overall assembly. Materials not specified herein shall be of
the same quality used for the intended purpose in commercial with ground or shall be double-insulated. The cord and plug
shall be sized for and be the appropriate configuration for the
practice. None of the above shall be interpreted to mean that
the use of used or rebuilt products are allowed under this specified electrical characteristics.
specification unless otherwise specified. 7.2.2 Motor—Electric motors used on bread slicing ma-
chines be of the continuous duty type and shall conform to
7. Design and Construction NEMA MG 1 and ANSI/BISSC Z50.2-2003. The motor shall
be of sufficient horsepower and speed to meet the production
7.1 General—Bread slicing machines shall be delivered
capacity.
assembled, ready for mounting, connection to electricity, and
use as applicable. The bread slicing machine shall be simple to 7.3 Motor Controller—The motor shall be controlled by an
disassemble and reassemble without special tools or equip- ON-OFF switch accessible to the operator. The switch shall
ment. It shall meet the then current requirements of NSF/ANSI either be provided with a guard or located to help prevent
8 or ANSI/BISSC Z50.2-2003, or both, and ANSI/UL 763. accidental actuation.
F2646−07 (2011)
7.4 Cutting Blade—The cutting blade(s) shall be heat- 13. Inspection
treated carbon steel or heat-treated stainless steel conforming
13.1 End Item Testing—When specified in the contract or
to Specification A167. The hardness of the cutting blade,
purchase order, one production item, selected at random from
measured within ⁄4 in. (6.4 mm) of the cutting edge, shall be
eachlot,shallbetestedbythemanufacturerinaccordancewith
not less than 50 nor more than 60 on the Rockwell C scale.
the applicable paragraphs of Section 11. Performance results
shall be recorded in a permanent file, and the information shall
8. Performance Requirements
be available to the customer upon demand. Any subsequent
8.1 When tested in accordance with Section 11, the bread change in design that would relate to performance shall require
a new test record.
slicing machine shall operate without failure of the major
functional components.
13.2 Component and Material Inspection—Incoming com-
ponentsandmaterialsshallbeinspectedbythemanufacturerto
9. Workmanship, Finish and Appearance
the design parameters as specified on drawings or purchase
documents, or both.
9.1 All components and assemblies of the bread slicing
machine shall be free from dirt and other extraneous materials,
14. Rejection and Rehearing
burrs, slivers, tool and grind marks, dents, and cracks.
Castings, molded parts and stampings shall be free of voids,
14.1 Material that fails to conform to the requirements of
sand pits, blow holes, and sprues. External surfaces shall be
thisspecificationmayberejected.Rejectionshouldbereported
free from kinks, dents, and other deformities. Forming and
to the producer or supplier promptly and in writing. In case of
welding shall not cause damage to the metal and shall be done
dissatisfaction with the results of the test, the producer or
neatly and accurately.
supplier may make claim for a rehearing.
15. Certification
10. Sampling
15.1 When specified in the purchase order or contract, the
10.1 Arepresentative production model shall be selected for
purchaser shall be furnished certification that samples repre-
performance testing.
senting each lot have been either tested or inspected as directed
10.2 When specified in the contract or purchase order,
in this specification and the requirements have been met.When
sampling for inspection shall be performed in accordance with
specified in the purchase order or contract, a report of the test
ANSI Z1.4.
results shall be furnished (see 5.1.7).
11. Test Methods
16. Product Marking
11.1 Operational Test—The bread slicing machine shall be
16.1 Each bread slicing machine shall be provided with an
operated, without a load, and meet the following requirements
identification plate securely affixed to the item. The plate shall
as applicable. Inability of the machine to operate as specified
be molded, die-stamped, etched on metal, indelibly stamped on
herein shall constitute failure of the test.
labels secured by pressure-sensitive adhesive, or other means
11.1.1 Proper operation of motor starting and stopping
as specified in the purchase document. If pressure-sensitive
devices,
labels are used, the requirements of ANSI/UL 969 or equiva-
11.1.2 Proper operation of adjusting and operating devices
lent shall be met. The marking shall be durable and shall be
within the limits specified in 7.1 without binding, excessive
legible and readily visible after the item is installed in the
friction or excessive play.
intended manner. The identification plate shall include the
11.1.3 Proper operation of parts,
name, brand, or trademark of the manufacturer of such known
11.1.4 No overheating of bearings, and
character to be readily traceable to the manufacturer and shall
11.2 Performance Test—One dozen soft crusted loaves and state the electrical characteristics (voltage, amperage, and
frequency) of the equipment. The plate shall also bear a
one dozen hard crusted loaves, each measuring 12 in. (305
mm) to 14 in. (356 mm) long and 4 in. (102 mm) to 5 in. (127 distinctive number, letter or number, and letter code that will
identify an individual item or production lot of a limited group
mm) square shall be required for this test. No special adjust-
ment should be made to the bread slicing machine during this of items. In addition, such information required by UL and
NSF or BISSC as applicable, shall appear on the identification
test. The bread slicing machine shall cleanly and evenly slice
plate. The plate shall be located on an external surface on a
the bread completely through to the specified thickness. There
shall be no marked change in the shape of the loaf after being permanent part of the unit.
sliced. Noncompliance with t
...