ASTM F2646-16

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-Nov-2016
• ICS: 97.040.50 - Small kitchen appliances
• 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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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 −16 AnAmerican National Standard
Standard Specification for
1
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.
6
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.
7
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
8
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-
2
2.1 ASTM Standards:
netic Interference Characteristics of Subsystems and
A240/A240M Specification for Chromium and Chromium-
Equipment
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
3. Terminology
Vessels and for General Applications
D3951 Practice for Commercial Packaging
3.1 Definitions:
F760 Specification for Food Service Equipment Manuals
3.1.1 bread slicing machine, n—machine with a motor-
F1166 Practice for Human Engineering Design for Marine
driven knife or knives for slicing the bread and having an
Systems, Equipment, and Facilities
infeedtopositionthewholeloafforslicingandanoutfeedarea
3
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
3.1.2 recovered materials, n—materials that have been col-
4
2.3 BISSC Standards:
lected or recovered from solid waste and reprocessed to
ANSI/BISSC Z50.2–2003 Sanitation Standard for the De-
become a source of raw materials, as opposed to virgin raw
sign of Bakery Equipment
materials.
5
2.4 NEMA Standards:
MG 1 Motors and Generators
4. Classification
4.1 General—Bread slicing machines covered by this speci-
1
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 Dec. 1, 2016. Published January 2017. Originally
4.2.1 Type I—Bread slicing machine, gravity feed,
approved in 2007. Last previous edition approved in 2011 as F2646 – 07 (2011).
4.2.2 Type II—Bread slicing machine, mechanical single-
DOI: 10.1520/F2646-16.
loaf feed, and
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
6
the ASTM website. Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., Arbor, MI 48113-0140, http://www.nsf.org.
7
4th Floor, New York, NY 10036, http://www.ansi.org. Available from Comm 2000, 1414 Brook Dr., Downers Grove, IL 60515,
4
Available from Baking Industry Sanitation Standards Committee (BISSC), P.O. http//www.comm-2000.com.
8
Box 3999, Manhattan, KS 66505-3999, http://www.bissc.org. Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
5
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
1

---------------------- Page: 1 ----------------------
F2646−16
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)
1
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,
provi
...

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: F2646 − 07 (Reapproved 2011) F2646 − 16 An American National Standard
Standard Specification for
1
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
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.
2. Referenced Documents
2
2.1 ASTM Standards:
A167A240/A240M Specification for StainlessChromium and Heat-Resisting Chromium-Nickel Stainless Steel Plate, Sheet, and
Strip for Pressure Vessels and for General Applications (Withdrawn 2014)
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 8 Commercial Powered Food Preparation Equipment
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:
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 Oct. 1, 2011Dec. 1, 2016. Published January 2012January 2017. Originally approved in 2007. Last previous edition approved in 20072011 as
F2646 – 07.F2646 – 07 (2011). DOI: 10.1520/F2646-07R11.10.1520/F2646-16.
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’sstandard’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, http://www.bissc.org.
5
Available from National Electrical Manufacturers Association (NEMA), 1300 N. 17th St., Suite 1752, Rosslyn, VA 22209, http://www.nema.org.
6
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140, http://www.nsf.org.
7
Available from Comm 2000, 1414 Brook Dr., Downers Grove, IL 60515, http//www.comm-2000.com.
8
Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://www.dodssp.daps.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2646 − 16
3.1.1 bread slicing machine, n—machine with a motor-driven knife or knives for slicing the bread and having an infeed to
position the whole loaf for slicing and an outfeed area for holding the sliced loaf 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—Bread slicing machines covered by this specification are classified by type, class, and style.
4.2 Type:
4.2.1 Type I—Bread slicing machine, gravity feed,
4.2.2 Type II—
...