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ASTM F1827-13

(Terminology)

Standard Terminology Relating to Food Service Equipment

Standard Terminology Relating to Food Service Equipment

SCOPE
1.1 This terminology covers definitions for various terms and equipment listed in the test methods and specifications for Committee F26 on Food Service Equipment.

General Information

Status
Historical
Publication Date
31-May-2013
ICS
01.040.67 - Food technology (Vocabularies)
97.040.20 - Cooking ranges, working tables, ovens and similar appliances
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.91 - Editorial and Nomenclature
Current Stage
Ref Project

Relations

Replaces
ASTM F1827-12 - Standard Terminology Relating to Food Service Equipment
Effective Date
01-Jun-2013
Replaced By
ASTM F1827-13(2019) - Standard Terminology Relating to Food Service Equipment
Effective Date
01-Jul-2019

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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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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: F1827 − 13 An American National Standard
Standard Terminology Relating to
1
Food Service Equipment
This standard is issued under the fixed designation F1827; 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 dishwashing machine, commercial—a machine designed to
clean and sanitize plates, glasses, cups, bowls, utensils, and
1.1 This terminology covers definitions for various terms
trays by applying sprays of a detergent solution (with or
and equipment listed in the test methods and specifications for
without blasting media granules) and a sanitizing rinse.
Committee F26 on Food Service Equipment.
chemical sanitizing, recirculated wash, fresh water rinse
2. Terminology
type—machines with a final rinse using fresh water from an
outside source combined with chemical sanitizing solution;
2.1 Definitions–Food Service Appliances:
additional parts: chemical sanitizing equipment. See dish-
braising pan—a combination griddle and skillet with a me-
washing machine, commercial.
chanical or electrical tilting mechanism mounted on a floor
stand or counter or suspended from wall brackets. Equip-
chemical sanitizing, stationary rack, dump type—machines
ment suitable for the preparation of foods by several
with chemical sanitizing solution added to the rinse cycle;
methods, such as frying, braising, boiling, or simmering,
additional parts: chemical sanitizing equipment. See dish-
with a cooking surface that can be tilted to drain off product
washing machine, commercial.
or liquid, or both. Also known as a tilting skillet.
heat sanitizing, conveyor rack type—machines that automati-
broiler, conveyor—equipment that carries the food product on
cally convey racks of soiled tableware through treatment
a wire rack through a tunnel that heats using high tempera-
stages and final heat sanitizing rinse, conveying them out at
ture radiant heat sources above and or below the rack, for
the clean end of the machine; additional parts: rinse
cooking on one or both sides of the food product at once. See
chamber,heatingequipment,andconveyingmechanism.See
broiler, overfired and broiler, underfired.
dishwashing machine, commercial.
broiler, overfired—equipment with a high temperature radiant
heat sanitizing, stationary rack type—manually fed machines,
heat source above a grate for cooking food.
includes a final heat sanitizing rinse; additional parts: heat-
ing equipment. See dishwashing machine, commercial.
upright broiler—aheavydutyfreestandingpieceofequipment
with a high input rate and production capacity among heat sanitizing, continuous oval-conveyor type—dishwashing
overfired broilers. See broiler, overfired. machine and conveyor-table when assembled, shall form an
oval-shaped dish handling system. Machines shall automati-
salamander—a medium duty broiler, with approximately half
cally convey racks of soiled tableware through the treatment
the depth of an upright, and generally mounted above a
stages, including a final heat sanitizing rinse of the machine,
commercial range. See broiler, overfired.
conveying them out to the clean tableware removal area of
the conveyor: additional parts: recirculating pre-wash
broiler, underfired—equipment with a high temperature radi-
chamber, rinse chamber, conveying mechanisms, heating
ant heat source below a grate for cooking food, including
equipment and horizontal conveyor tables. See dishwashing
charbroiler, radiant-broilers, smokeless broilers, etc.
machine, commercial.
cheesemelter—a low input unit, designed to melt cheese on
heat sanitizing, rackless conveyor type—machines shall auto-
top of specialty foods, but usually incapable of fully cooking
matically convey unracked soiled tableware through the
a food item such as steak or chicken. See broiler, overfired.
treatment stages, includes a final heat sanitizing rinse,
conveying them out at the clean end of the machine;
additional parts: rinse chamber, conveying mechanisms, and
1
This terminology is under the jurisdiction of ASTM Committee F26 on Food
heating equipment. See dishwashing machine, commer-
Service Equipment and is the direct responsibility of Subcommittee F26.91 on
cial.
Editorial and Nomenclature.
CurrenteditionapprovedJune1,2013.PublishedJuly2013.Originallyapproved
dispenser—commercial equipment designed to deliver a bev-
in 1997. Last previous edition approved in 2012 as F1827 – 12. DOI: 10.1520/
F1827-13. erage or food product.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1827 − 13
aerat
...

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: F1827 − 12 F1827 − 13 An American National Standard
Standard Terminology Relating to
1
Food Service Equipment
This standard is issued under the fixed designation F1827; 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 terminology covers definitions for various terms and equipment listed in the test methods and specifications for
Committee F26 on Food Service Equipment.
2. Referenced Documents
2
2.1 ASTM Standards:
3
F759 Specification for Hot Chocolate Beverage Dispensers (Withdrawn 1995)
F858 Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Single Tank, Conveyor Rack Type
F859 Specification for Heat-Sanitizing Commercial Dishwashing Machines, Multiple Tank, Conveyor Rack Type
F860 Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Multiple Tank, Rackless Conveyor Type
F861 Specification for Commercial Dishwashing Racks
F917 Specification for Commercial Food Waste Disposers
F918 Specification for Noncarbonated Mechanically Refrigerated Beverage Dispenser (Visible Product)
F919 Specification for Slicing Machines, Food, Electric
F952 Specification for Mixing Machines, Food, Electric
F953 Specification for Commercial Dishwashing Machines (Stationary Rack, Dump Type) Chemical Sanitizing
F1021 Specification for Feeders, Detergent, Rinse Agent, and Sanitizing Agent for Commercial Dishwashing and Glasswashing
Machines
F1022 Specification for Chemical Sanitizing Commercial Dishwashing Machines, Recirculated Wash, Fresh Water Rinse Type
3
(Withdrawn 2012)
F1023 Specification for Dispensers, Powdered Iced Tea
3
F1024 Specification for Dispensers, Rehydrated Mashed Potato (Withdrawn 2004)
F1047 Specification for Frying and Braising Pans, Tilting Type
F1114 Specification for Heat Sanitizing Commercial Pot, Pan, and Utensil Stationary Rack Type Water-Driven Rotary Spray
F1126 Specification for Food Cutters (Electric)
F1150 Specification for Commercial Food Waste Pulper and Waterpress Assembly
F1202 Specification for Washing Machines, Heat Sanitizing, Commercial, Pot, Pan, and Utensil Vertically Oscillating Arm Type
F1203 Specification for Washing Machines—Pot, Pan, and Utensil, Heat Sanitizing, Commercial Rotary Conveyor Type
F1237 Specification for Commercial Dishwashing Machines, Multiple-Tank, Continuous Oval-Conveyor Type, Heat Sanitizing
F1275 Test Method for Performance of Griddles
3
F1299 Specification for Food Service Equipment Hoods for Cooking Appliances (Withdrawn 1997)
F1360 Specification for Ovens, Microwave, Electric
F1361 Test Method for Performance of Open Deep Fat Fryers
F1371 Specification for Vegetable Peeling Machines, Electric
F1495 Specification for Combination Oven Electric or Gas Fired
F1484 Test Methods for Performance of Steam Cookers
F1496 Test Method for Performance of Convection Ovens
F1521 Test Methods for Performance of Range Tops
F1605 Test Method for Performance of Double-Sided Griddles
3
F1639 Test Method for Performance of Combination Ovens (Withdrawn 2012)
1
This terminology is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.91 on Editorial
and Nomenclature.
Current edition approved Aug. 1, 2012June 1, 2013. Published September 2012July 2013. Originally approved in 1997. Last previous edition approved in 20062012 as
F1827 – 97 (2006).F1827 – 12. DOI: 10.1520/F1827-12.10.1520/F1827-13.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1827 − 13
F1695 Test Method for Performance of Underfired Broilers
F1696 Test Method for Energy Performance of Single-Rack, Door-Type Commercial Dishwashing Machines
F1704 Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
4
2.2 ANSI Standard:
ANSI Z83 American National Standard for Gas Food Service Equipment
5
2.3 UL Standards:
ANSI/UL Standard No. 197 Commercial Electric Cooking Appliances
UL Standard No. 710 Grease Extractors for Exhause Ducts
UL Standard No. 763 Motor-Operated Commercial Food Preparing Machines
UL Standard No. 969 Marking and Labeling Systems
2.4 NSF International Standards:
ANSI/NSF Standard No. 2 Food Service Equipment
ANSI/NSF Standard No. 4 Commercial Co
...

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