ASTM F1126-12

Standard Specification for Food Cutters (Electric)

ABSTRACT
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. Food cutters shall be of the following types, sizes, and classes: Types I and II; Sizes 1 and 2; and Classes A and B. Test methods shall be performed to conform with the specified requirements.
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 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 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: 31-Oct-2012
• ICS: 97.040.50 - Small kitchen appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.04 - Mechanical Preparation Equipment

Relations

• Replaces: ASTM F1126-08 - Standard Specification for Food Cutters (Electric)
• Effective Date: 01-Nov-2012

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:F1126 −12 An American National Standard
Standard Specification for
1
Food Cutters (Electric)
This standard is issued under the fixed designation F1126; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope ANSI/UL 969Marking and Labeling Systems
5
2.4 ANSI Standard:
1.1 This specification covers commercial electric food cut-
ANSI Z1.4Sampling Procedures and Tables for Inspection
ters with a rotating shallow bowl to carry food products
by Attributes
through a set of rotating vertical knives that are on an axis
6
2.5 Military Standards:
perpendicular to the radii of the bowl. The food cutter can be
MIL-STD-1399/300 Interface Standard for Shipboard
for counter or table mounting, furnished with or without a
Systems, Section 300A, Electric Power, Alternating Cur-
table.
rent
1.2 Thevaluesstatedininch-poundunitsaretoberegarded
MIL-STD-167/1Mechanical Vibration of Shipboard Equip-
as standard. The values given in parentheses are mathematical
ment (Type I-Environmental and Type II-Internally Ex-
conversions to SI units that are provided for information only
cited)
and are not considered standard.
MIL-STD-461Requirements for the Control of Electromag-
1.3 The following precautionary caveat pertains only to the
netic Interference Characteristics of Subsystems and
test method portion, Section 10, of this specification: This
Equipment
standard does not purport to address all of the safety concerns,
if any, associated with its use. It is the responsibility of the user
3. Terminology
of this standard to establish appropriate safety and health
3.1 Definitions:
practices and determine the applicability of regulatory limita-
3.1.1 electric food cutter, n—machine that uniformly re-
tions prior to use.
ducesfoodproductstoasmallparticlesizeforsalads,spreads,
bread crumbs, and other food service recipes.
2. Referenced Documents
3.1.1.1 Discussion—Reduction of food product is accom-
2
2.1 ASTM Standards:
plishedbycombiningtherotationoftheproductbowlwiththe
D3951Practice for Commercial Packaging
perpendicular high-speed rotation of a set of stainless steel
F760Specification for Food Service Equipment Manuals
cutlery knives. The food cutter shall consist of the following
F1166Practice for Human Engineering Design for Marine
principal parts: base, legs (optional), product bowl, knives,
Systems, Equipment, and Facilities
bowl cover with interlock, motor, controls, and attachment
3
2.2 NSF Standards:
power take-off hub (optional) for attachments listed in 6.5.1.
NSF/ANSI8CommercialPoweredFoodPreparationEquip-
ment
4. Classification
NSF/ANSI 2Food Equipment
4 4.1 General—Food cutters shall be of the following types,
2.3 Underwriters Laboratories Standards:
sizes, and classes:
ANSI/UL 763Motor-Operated Commercial Food Preparing
4.1.1 Types:
Machines
4.1.1.1 Type I—This machine shall have a rotating product
bowl with rotating knives and power take-off hub to drive
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
attachments.
Service Equipment and is the direct responsibility of Subcommittee F26.04 on
Mechanical Preparation Equipment. 4.1.1.2 Type II—This machine shall have a rotating product
Current edition approved Nov. 1, 2012. Published December 2012. Originally
bowl with rotating knives without a power take-off hub.
approved in 1992. Last previous edition approved in 2008 as F1126–08. DOI:
4.1.2 Sizes:
10.1520/F1126-12.
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
5
Standards volume information, refer to the standard’s Document Summary page on Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
the ASTM website. 4th Floor, New York, NY 10036, http://www.ansi.org.
6
3
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
Arbor, MI 48113-0140, http://www.nsf.org. Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://
4
Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515. www.dodssp.daps.mil.
Copyright ©ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1126−12
3
4.1.2.1 Size 1—14-in. (355.6-mm) inside diameter, 2 ⁄4-in. would adversely affect the performance or maintainability of
(70-mm) deep bowl with a minimum capacity equal to 5 lb individual components of the overall assembly.
(2.27 kg) of fresh meat. 6.1.3.1 Corrosion-Resistant Steel—Corros
...

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: F1126 − 08 F1126 − 12 An American National Standard
Standard Specification for
1
Food Cutters (Electric)
This standard is issued under the fixed designation F1126; 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 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 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 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.
2. Referenced Documents
2
2.1 ASTM Standards:
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 NSF Standards:
NSF/ANSI 8 Commercial Powered Food Preparation Equipment
NSF/ANSI 2 Food Equipment
NSF Food Service Equipment Listing (current year)
4
2.3 Underwriters Laboratories Standards:
ANSI/UL 763 Motor-Operated Commercial Food Preparing Machines
ANSI/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 of Subsystems and Equipment
3. Terminology
3.1 Definitions:
3.1.1 electric food cutter, n—machine that uniformly reduces food products to a small particle size for salads, spreads, bread
crumbs, and other food service recipes.
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 April 1, 2008Nov. 1, 2012. Published April 2008December 2012. Originally approved in 1992. Last previous edition approved in 20032008 as
F1126 – 03.F1126 – 08. DOI: 10.1520/F1126-08.10.1520/F1126-12.
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, http://www.nsf.org.
4
Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515.
5
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
6
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 ----------------------
F1126 − 12
3.1.1.1 Discussion—
Reduction of food product is accomplished by combining the rotation of the product bowl with the perpendicular high-speed
rotation of a set of stainless steel cutlery knives. The food cutter shall consist of the following principal parts: base, legs (optional),
product bowl, knives, bowl cover with interlock, motor, controls, and attachment power take-off hub (optional) for attachments
listed in 6.5.1.
4. Classification
4.1 General—Food cutters shall be of the following types, sizes, and classes:
4.1.1 Types:
4.1.1.1 Type I—This machine shall have a rotating product bowl with rotating knives and power take-off hub to driv
...