ASTM F919-20

Standard Specification for Slicing Machines, Food, Electric

ABSTRACT
This specification covers commercial food slicers having electrically driven rotating slicing blades. Food slicers covered in this specification are classified into types and classes. Types: type I - fully automatic (powered carriage); and type II - semiautomatic (manually operated carriage). Classes: class A - bench mounted; class B - pedestal mounted; and class C - stand mounted with casters. Gage plate operation test, slicing rate test, uniformity test, slicer knife test, sharpener test, carriage operation test, power transmission test, switch test, and slicer stand loading test shall be performed to meet the requirements prescribed.
SCOPE
1.1 This specification covers commercial food slicers having electrically driven rotating slicing blades.  
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 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: Published
• Publication Date: 31-May-2020
• 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:F919 −20 An American National Standard
Standard Specification for
1
Slicing Machines, Food, Electric
ThisstandardisissuedunderthefixeddesignationF919;thenumberimmediatelyfollowingthedesignationindicatestheyearoforiginal
adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.Asuperscript
epsilon (´) indicates an editorial change since the last revision or reapproval.
This standard has been approved for use by agencies of the U.S. Department of Defense.
4
1. Scope 2.3 Underwriters Laboratories Standards:
UL 763 Motor-Operated Commercial Food Preparing Ma-
1.1 This specification covers commercial food slicers hav-
chines
ing electrically driven rotating slicing blades.
UL 969 Marking and Labeling Systems
1.2 The values stated in inch-pound units are to be regarded
5
2.4 ANSI Standard:
as standard. The values given in parentheses are mathematical
ANSI Z1.4 Sampling Procedures and Tables for Inspection
conversions to SI units that are provided for information only
by Attributes
and are not considered standard.
6
2.5 Military Standards:
1.3 The following precautionary caveat pertains only to the
MIL-STD-1399/300 Interface Standard for Shipboard
test method portion, Section 9, of this specification: This
Systems, Section 300A, Electric Power, Alternating Cur-
standard does not purport to address all of the safety concerns,
rent
if any, associated with its use. It is the responsibility of the user
MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
of this standard to establish appropriate safety, health, and
ment (Type I—Environmental and Type II—Internally
environmental practices and determine the applicability of
Excited)
regulatory limitations prior to use.
MIL-STD-461 Requirements for the Control of Electromag-
1.4 This international standard was developed in accor-
netic Interference Characteristics for Subsystems and
dance with internationally recognized principles on standard-
Equipment
ization established in the Decision on Principles for the
Development of International Standards, Guides and Recom-
3. Terminology
mendations issued by the World Trade Organization Technical
3.1 Definitions:
Barriers to Trade (TBT) Committee.
3.1.1 carriage—device for holding food product that is
2. Referenced Documents
manually or automatically reciprocated to bring the product in
2
contact with the knife.
2.1 ASTM Standards:
F760 Specification for Food Service Equipment Manuals
3.1.2 feed chute—device that can replace or supplement the
F1166 Practice for Human Engineering Design for Marine
carriage for the purpose of slicing multiple small cross-
Systems, Equipment, and Facilities
sectional food products. This device also includes an end
D3951 Practice for Commercial Packaging
weight or spring to permit slicing of product to within the last
3
2.2 NSF International Standards:
one-quarter inch.
NSF/ANSI Standard No. 8 Commercial Powered Food
3.1.3 gage plate—device that determines the thickness of an
Preparation Equipment
individual slice of food product.
NSF Listings Food Equipment
3.1.4 gage plate adjuster—manually operated device (usu-
allyadialoralever)thatisusedbytheoperatortosetthegage
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 June 1, 2020. Published June 2020. Originally Available from UL LLC, 333 Pfingsten Rd., Northbrook, IL 60062, http://
approved in 1985. Last previous edition approved in 2015 as F919 – 15. DOI: www.ul.com.
5
10.1520/F0919-20. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036.
6
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
Standards volume information, refer to the standard’s Document Summary page on Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or Acquisition
the ASTM website. Streamlining and Standardization Information System (ASSIST), the official source
3
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann of all documents listed in the DOD index of specification and standards. The
Arbor, MI 48113-0140. ASSIST can be located at http://dsp.dla.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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F919−20
plate. Usual practice is to indicate the thickne
...

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: F919 − 15 F919 − 20 An American National Standard
Standard Specification for
1
Slicing Machines, Food, Electric
This standard is issued under the fixed designation F919; 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.
This standard has been approved for use by agencies of the U.S. Department of Defense.
1. Scope
1.1 This specification covers commercial food slicers having electrically driven rotating slicing blades.
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 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
2.1 ASTM Standards:
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
D3951 Practice for Commercial Packaging
3
2.2 NSF International Standards:
NSF/ANSI Standard No. 8 Commercial Powered Food Preparation Equipment
NSF Listings Food Equipment
4
2.3 Underwriters Laboratories Standards:
UL 763 Motor-Operated Commercial Food Preparing Machines
UL 969 Marking and Labeling Systems
5
2.4 ANSI Standard:
ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes
6
2.5 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 for Subsystems and Equipment
3. Terminology
3.1 Definitions:
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 Aug. 1, 2015June 1, 2020. Published September 2015June 2020. Originally approved in 1985. Last previous edition approved in 20102015 as
F919 – 10.F919 – 15. DOI: 10.1520/F0919-15.10.1520/F0919-20.
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 NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.
4
Available from UL LLC, 333 Pfingsten Rd., Northbrook, IL 60062, http://www.ul.com.
5
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
6
Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or Acquisition Streamlining and
Standardization Information System (ASSIST), the official source of all documents listed in the DOD index of specification and standards. The ASSIST can be located at
http://dsp.dla.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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F919 − 20
3.1.1 carriage—device for holding food product that is manually or automatically reciprocated to bring the product in contact
with the knife.
3.1.2 feed chute—device that can replace or supplement the carriage for the purpose of slicing multiple small cross-sectional
food products. This device also includes an end weight or spring to permit slicing of product to within the last one-quarter inch.
3.1.3 gage plate—device that determines
...