ASTM F1966-03(2008)

Standard Specification for Dough Divider and Rounding Machines

ABSTRACT
This specification covers commercial hand operated dough divider machines and semiautomatic and automatic, electrically operated, dough divider and rounding machines with or without interchangeable heads. Dough dividers and dough divider/rounding machines are classified by type, class, size, and styles: Types I, II, III, and IV; Classes I, II, and III; Sizes 1, 2, and 3; and Styles 1, 2, and 3. Operational test and performance test shall be performed to conform with the specified requirements.
SCOPE
1.1 This specification covers commercial hand operated dough divider machines and semiautomatic and automatic, electrically operated, dough divider and rounding machines with or without interchangeable heads.
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 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-Mar-2008
• ICS: 67.260 - Plants and equipment for the food industry
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.04 - Mechanical Preparation Equipment

Relations

• Replaces: ASTM F1966-03 - Standard Specification for Dough Divider and Rounding Machines
• Effective Date: 01-Apr-2008
• Replaced By: ASTM F1966-12 - Standard Specification for Dough Divider and Rounding Machines
• 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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:F1966 −03(Reapproved 2008) An American National Standard
Standard Specification for
Dough Divider and Rounding Machines
This standard is issued under the fixed designation F1966; 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 2.3 BISSC Standards:
Basic Criteria
1.1 This specification covers commercial hand operated
No. 8 Dividers, Rounders, and Bun Machines
dough divider machines and semiautomatic and automatic,
No. 29 Electrical Motors and Accessory Equipment
electrically operated, dough divider and rounding machines
2.4 NEMA Standards:
with or without interchangeable heads.
MG 1 Motors and Generators
1.2 The values stated in inch-pound units are to be regarded
WC 5 Thermoplastic—Insulated Wire and Cable for the
as standard. The values given in parentheses are mathematical
Transmission and Distribution of Electrical Energy
conversions to SI units that are provided for information only
WC 7 Cross-Linked-Thermosetting-Polyethylene-Insulated
and are not considered standard.
Wire and Cable for the Transmission and Distribution of
1.3 This standard does not purport to address all of the
Electrical Energy
safety concerns, if any, associated with its use. It is the WD 1 General Requirements for Wiring Devices
responsibility of the user of this standard to establish appro-
2.5 NSF/ANSI Standards:
priate safety and health practices and determine the applica- NSF/ANSI No. 2 Food Equipment
bility of regulatory limitations prior to use.
NSF/ANSI No. 8 Commercial Powered Food Preparation
Equipment
2. Referenced Documents
NSF/ANSI No. 51 Food Equipment Materials
2.1 ASTM Standards:
NSF/ANSI No. 169 Special Purpose Food Equipment and
A167 Specification for Stainless and Heat-Resisting
Devices
Chromium-Nickel Steel Plate, Sheet, and Strip
2.6 ANSI/UL Standards:
A240/A240M Specification for Chromium and Chromium-
ANSI/UL 763 Motor-Operated Commercial Food Preparing
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
Machines
Vessels and for General Applications
ANSI/UL 969 Marking and Labeling Systems
D3951 Practice for Commercial Packaging
2.7 Federal and Military Documents:
F760 Specification for Food Service Equipment Manuals
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
F1166 Practice for Human Engineering Design for Marine
tems Section 300A Electric Power, Alternating Current
Systems, Equipment, and Facilities
MIL-STD-167/1 Mechanical Vibrations of Shipboard
2.2 ANSI Standards:
Equipment (Type I—Environmental and Type II—
Z1.4 Sampling Procedures and Tables for Inspection by
Internally Excited)
Attributes
MIL-STD-461 Requirements for the Control of Electromag-
netic Interference Characteristics of Subsystems and
This specification is under the jurisdiction of ASTM Committee F26 on Food
Equipment
Service Equipment and is the direct responsibility of Subcommittee F26.04 on
Mechanical Preparation Equipment.
Current edition approved April 1, 2008. Published May 2008. Originally Available from Baking Industry Sanitation Standards Committee (BISSC),
approved in 1999. Last previous edition approved in 2003 as F1966 – 03. DOI: 1400 W. Devon Ave., Suite 422, Chicago, IL 60660.
10.1520/F1966-03R08. Available from Global Engineering Documents, 15 Inverness Way East,
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Englewood, CO 80112-5704
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Standards volume information, refer to the standard’s Document Summary page on Arbor, MI 48113-0140.
the ASTM website. Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515.
3 8
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., AvailablefromStandardizationDocumentsOrderDesk,Bldg.4SectionD,700
4th Floor, New York, NY 10036. Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1966−03 (2008)
3. Terminology 5.1.7 When specified, the purchaser shall be furnished
certificationthatsamplesrepresentingeachlothavebeeneither
3.1 Definitions:
tested or inspected as directed in this specification and the
3.1.1 recovered materials—materials that have been col-
requirements have been met.When specified, a copy of the test
lected or recovered from solid waste and reprocessed to
results shall be furnished.
become a source of raw materials, as opposed to virgin raw
5.1.8 Level of preservation and packing required if other
materials.
than as stated in Practice D3951 (see 17.1),
5.1.9 Labeling requirements (if different than 15.1), and
4. Classification
5.1.10 Whether the equipment shall meet the requirements
4.1 General—Dough dividers and dough divider/rounding
of ANSI/NSF, ANSI/UL, or BISSC standards, or a combina-
machines covered by this specification are classified by type
tion thereof.
and size.
6. Material
4.2 Type:
6.1 General—Dough divider, and dough dividing and
4.2.1 Type I—Dough divider machine, manually operated,
rounding machines shall conform to NSF/ANSI No. 8 or
4.2.2 Type II—Dough divider and rounder, semiautomatic,
BISSC Basic Criteria and Standard No. 8. Materials used shall
electrically operated,
be free from defects that would affect the performance or
4.2.3 Type III—Dough divider and rounder, fully-automatic,
maintainability of individual components or of the overall
electrically operated, and
assembly. Materials not specified herein shall be of the same
4.2.4 Type IV—Dough divider machine, fully-automatic,
quality used for the intended purpose in commercial practice.
electrically operated.
Unless otherwise specified herein, all equipment, material, and
4.3 Class:
articles incorporated in the work covered by this specification
4.3.1 Class I—Fixed head,
are to be fabricated using materials produced from recovered
4.3.2 Class II—Fixed variable head, and
materials to the maximum extent possible without jeopardizing
4.3.3 Class III—Interchangeable head.
the intended use. None of the above shall be interpreted to
4.4 Size: mean that the use of used or rebuilt products are allowed under
this specification unless otherwise specified.
4.4.1 Size 1—36-part dough divider (part sizes up to 4 oz),
6.1.1 Stainless Steel: Stainless steel shall conform to the
4.4.2 Size 2—18-partdoughdividermachine(partsizes2oz
300 series of Specification A167 or A240/A240M as appli-
up to 6 oz), and
cable.
4.4.3 Size 3—Fixed and interchangeable head assemblies
that may include the following approximate ranges of part by
7. Design and Construction
weight:
7.1 General—Dough divider and rounding machines shall
36-part (1 oz up to 3 oz)
18-part (3 oz up to 7 oz)
be delivered assembled, ready for mounting, connection to
9-part(7ozupto1lb2oz)
electricity, and use as applicable.
6-part(1lb2ozupto1lb10oz)
7.2 Dough Divider—The Type I machine shall consist of a
4.4.4 Thisspecificationdoesnotpurporttoaddressallofthe
base, an operating handle, a manually operated dough dividing
sizes that may be available, but is an overview of the most
mechanism (cutting head with stainless steel knives or other
common sizes used in the industry today (see Appendix X1).
material meeting NSF/ANSI No. 51 or BISSC Basic Criteria
4.5 Style:
and Standard No. 8 requirements, and pressure board meeting
4.5.1 Style 1—Countertop or bench mounted,
the same material requirements), a yoke or support, and a
4.5.2 Style 2—Floor mounted, and
removable dough pan. The base of the Type I machine shall be
4.5.3 Style 3—Portable.
provided with bolt holes for mounting. The overall dimensions
of the machine, excluding operating handle, shall fit into a 17
1 1
5. Ordering Information
in. (423 mm) by 18- ⁄2 in. (470 mm) square area, 22- ⁄2 in. (565
mm) in height, 63 in. (76.2 mm) for each dimension.
5.1 Ordering Data—Purchasers shall select the dough di-
7.2.1 Pan—The Type I machine shall be provided with a
vider and rounding machine and any preferred options and
circular dough pan of one piece, deep drawn stainless steel or
include the following information in the purchasing document:
other material meeting NSF/ANSI 51 or BISSC Basic Criteria
5.1.1 Title, number, and date of this specification,
and Standard No. 8 requirements. The pan shall be readily-
5.1.2 Type, class, size, and style of machine required,
removable and shall have not less than one handle.
5.1.3 Quantity to be furnished,
5.1.4 Electrical power supply characteristics: voltage,
7.3 Dough Divider and Rounder—The Type II machine
phase, frequency (see 7.4.1),
shallbesemiautomaticconsistingofafloormountedsupportor
5.1.5 Accessoryequipment,numberofheads,options,spare standwithintegralhousing,amanuallyoperateddoughdivider
parts, and maintenance parts required,
mechanism (cutting head with stainless steel knives or other
5.1.6 When Federal/Military procurement is required, re- material meeting NSF/ANSI No. 51 or BISSC Basic Criteria
view and implement the applicable supplementary require- and Standard No. 8 requirements, and pressure board meeting
ments (see S1 through S10), the same material requirements), an electric motor operated
F1966−03 (2008)
rounding mechanism (rounder plate), a yoke or support, and a sand pits, blow holes, and sprues. External surfaces shall be
removable work pallet. The Type II machine shall divide the free from kinks, dents, and other deformities. Forming and
dough by manual operation and shall round the dough by an welding shall not cause damage to the metal and shall be done
automatic operation. The handle shall be fully depressed neatly and accurately.
manually to engage the rounding mechanism for the rounding
10. Sampling
operation. The return of the handle shall disengage the round-
ing mechanism. The Type III machine shall be similar in
10.1 Arepresentativeproductionmodelshallbeselectedfor
operation to the Type II machine with the exception that the
performance testing.
Type III machine is completely automatic, dividing and round-
10.2 When specified in the contract or purchase order,
ing dough automatically. The base of the Type II and III
sampling for inspection shall be performed in accordance with
machines shall be provided with bolt holes for floor mounting.
ANSI Z1.4.
The overall dimensions of the Type II and III machines
excluding operating handle, shall fit into a 27 in. (686 mm) by
11. Test Methods
27 in. (686 mm) square area, 59 in. (1499 mm) in height, 62
11.1 Operational Test—The dough divider and rounder
in. (51 mm) for each dimension.
machine shall be operated, without a load, for not less than 25
7.3.1 Rounder Plate and Work Pallets—Type II and III
cycles and meet the following requirements as applicable.
machines shall have a rounder plate and four work pallets
Inability of the machine to operate as specified herein shall
constructed of stainless steel or other material meeting NSF/
constitute failure of the test.
ANSI No. 51 or BISSC Basic Criteria and Standard No. 8
11.1.1 Proper operation of motor starting and stopping
requirements.The rounder plate shall be attached to and driven
devices,
by an electric motor as specified herein. The pallets shall have
11.1.2 Proper operation of adjusting and operating devices,
recesses of a number corresponding to divider head assembly
11.1.3 Proper operation of parts,
divisions, embossed on each work pallet for forming the rolls
11.1.4 No overheating of bearings, and
during rounding operation.The pallet design and recesses shall
11.1.5 No binding.
meet NSF/ANSI construction requirements or BISSC Standard
No. 8 requirements, or both. Each pallet shall have one handle 11.2 Performance Test—The dough divider and rounder
and shall rest in a fixed position on the rounder plate during machine shall be operated to perform the dough dividing and
operation. Work pallets shall be removable. rounding operation on a pan/pallet of dough into separate and
equal pieces by weight 65 %, depending upon the amount of
7.4 Electrical Requirements:
whole dough placed in the dough pan/pallet and size of the
7.4.1 Nominal Input Power—Unless otherwise specified
machine.Inabilityofthemachinetooperateasspecifiedherein
(see 5.1.4), the machine shall be designed to operate on one of
shall constitute failure of the test.
the following:
7.4.1.1 120 V, 60 Hz, single phase,
12. Inspection
7.4.1.2 240 V, 60 Hz, single phase,
12.1 End Item Testing—When specified in the contract or
7.4.1.3 208 V, 60 Hz, three phase, or
purchase order, one production item, selected at random from
7.4.1.4 220 V, 60 Hz, three phase.
eachlot,shallbetestedbythemanufacturerinaccordancewith
7.4.2 Motor—The electric motor used on the semiautomatic
the applicable paragraphs of Section 11. Performance results
and automatic machines shall be a capacitor type or split-
shall be recorded in a permanent file, and the information shall
phasedtypeandshallconformtoNEMAMG1andBISSCNo.
be available to the customer upon demand. Any subsequent
29. The motor shall be of sufficient horsepower and speed to
change in design that would relate to performance shall require
meet the production capacity. The motor shall have thermal
a new test record.
overload protection of the manual reset type.
7.4.3 Electrical Components—Unless otherwise required,
12.2 Component and Material Inspection—Incoming com-
the plug shall conform to the appropriate NEMA WD 1
ponentsandmaterialsshallbeinspectedbythemanufacturerto
configuration;shallmeettherequirementsofUL763;andshall
the design parameters as specified on drawings or purchase
extendnotlessthan8ft(2.4m)outsideofthemachine.Wiring
documents, or both.
shall be in accordance with NEMA WC 5 or NEMA WC 7.
13. Rejection and Rehearing
8. Performance Requirements
13.1 Material that fails to conform to the requirements of
8.1 When tested in accordance with Section 11, the dough
thisspecificationmayberejected.Rejectionshouldbereported
divider and rounder shall operate without failure of the major
to the producer or supplier promptly and in writing. In case of
functional components.
dissatisfaction with the results of the test, the producer or
supplier may make claim for a rehearing.
9. Workmanship, Finish, and Appearance
14. Certification
9.1 Allcomponentsandassembliesofthedoughdividerand
rounder shall be free from dirt and other extraneous materials, 14.1 When specified in the purchase order or contract, the
burrs, slivers, tool and grind marks, dents, and cracks. purchaser shall be furnished certifica
...

This document is not anASTM standard and is intended only to provide the user of anASTM 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:F1966–99 Designation: F 1966 – 03 (Reapproved 2008)
Standard Specification for
Dough Divider and Rounding Machines
This standard is issued under the fixed designation F 1966; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This specification covers commercial hand operated dough divider machines and semi-automatic and automatic, electrically
operated, dough divider and rounding machines with or without interchangeable heads.
1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parenthesies are
mathematical conversions to SI units that are provided for information only and are not considered standard.
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
2.1 ASTM Standards:
A 167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip
A240/A240M-99 240/A 240M Specification for Heat-Resisting Chromium and Chromium-Nickel Stainless Steel Plate, Sheet,
and Strip for Pressure Vessels and for General Applications
D 3951 Practice for Commercial Packaging
F 760 Specification for Food Service Equipment Manuals
F 1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
2.2 ANSI Standards: ANSI Standards:
Z1.4 Sampling Procedures and Tables for Inspection by Attributes
2.3 BISSC Standards: BISSC Standards:
Basic Criteria
No. 8 Dividers, Rounders, and Bun Machines
No. 29 Electrical Motors and Accessory Equipment
2.4 NEMA Standards: NEMA Standards:
MG 1 Motors and Generators
WC 5 Thermoplastic—Insulated Wire and Cable for the Transmission and Distribution of Electrical Energy
WC 7 Cross-Linked-Thermosetting-Polyethylene-InsulatedWire and Cable for theTransmission and Distribution of Electrical
Energy
WD 1 General Requirements for Wiring Devices
2.5 ANSI/NSF Standards:
Criteria C-2 Special Equipment and/or Devices
No. 2Food Equipment NSF/ANSI Standards:
NSF/ANSI No. 2 Food Equipment
This specification is under the jurisdiction ofASTM Committee F-26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.04 on Mechanical
Preparation Equipment.
Current edition approved April 10, 1999. Published July 1999.
This specification is under the jurisdiction ofASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.04 on Mechanical
Preparation Equipment.
Current edition approved April 1, 2008. Published May 2008. Originally approved in 1999. Last previous edition approved in 2003 as F 1966 – 03.
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
, Vol 01.03.volume information, refer to the standard’s Document Summary page on the ASTM website.
Annual Book of ASTM Standards, Vol 15.09.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Annual Book of ASTM Standards, Vol 15.07.
Available from Baking Industry Sanitation Standards Committee (BISSC), 1400 W. Devon Ave., Suite 422, Chicago, IL 60660.
Annual Book of ASTM Standards, Vol 01.07.
Available from Global Engineering Documents, 15 Inverness Way East, Englewood, CO 80112-5704
Available from American National Standards Institute, 11 W. 42nd St., 13th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F 1966 – 03 (2008)
No. 8Commercial Powered Food Preparation Equipment
No. 51Food Equipment Materials NSF/ANSI No. 8 Commercial Powered Food Preparation Equipment
NSF/ANSI No. 51 Food Equipment Materials
NSF/ANSI No. 169 Special Purpose Food Equipment and Devices
6 7
2.6 ANSI/UL Standards: ANSI/UL Standards:
UL 763ANSI/UL 763 Motor-Operated Commercial Food Preparing Machines
UL 969ANSI/UL 969 Marking and Labeling Systems
2.7 Federal and Military Documents: 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-461Requirements for the Control of Electromagnetic Interference
MIL-STD-462Electromagnetic Interference Characteristics, Measurement of
MIL-V-173Varnish, Moisture and Fungus-Resistant Requirements for the Control of Electromagnetic Interference Character-
istics of Subsystems and Equipment
3. Terminology
3.1 Definitions:
3.1.1 recovered materials—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—Dough dividers and dough divider/rounding machines covered by this specification are classified by type and
size.
4.2 Type:
4.2.1 Type I—Dough divider machine, manually operated,
4.2.2 Type II—Dough divider and rounder, semi-automatic, electrically operated,
4.2.3 Type III—Dough divider and rounder, fully-automatic, electrically operated, and
4.2.4 Type IV—Dough divider machine, fully-automatic, electrically operated.
4.3 Class:
4.3.1 Class I—Fixed head,
4.3.2 Class II—Fixed variable head, and
4.3.3 Class III—Interchangeable head.
4.4 Size:
4.4.1 Size 1—36-part dough divider (part sizes up to 4 oz),
4.4.2 Size 2—18-part dough divider machine (part sizes 2 oz up to 6 oz), and
4.4.3 Size 3—Fixed and interchangeable head assemblies that may include the following approximate ranges of part by weight:
36-part (1 oz up to 3 oz)
18-part (3 oz up to 7 oz)
9-part(7ozupto1lb2oz)
6-part(1lb2ozupto1lb10oz)
4.4.4 Thisspecificationdoesnotpurporttoaddressallofthesizesthatmaybeavailable,butisanoverviewofthemostcommon
sizes used in the industry today (see Appendix X1).
4.5 Style:
4.5.1 Style 1—Countertop or bench mounted,
4.5.2 Style 2—Floor mounted, and
4.5.3 Style 3—Portable.
5. Ordering Information
5.1 Ordering Data— Purchasers shall select the dough divider and rounding machine and any preferred options and include the
following information in the purchasing document:
5.1.1 Title, number, and date of this specification,
5.1.2 Type, class, size, and style of machine required,
5.1.3 Quantity to be furnished,
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.
Available from Baking Industry Sanitation Standards Committee, 1400 West Devon Ave., #422, Chicago, IL 60660.
Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515.
Available from National Electrical Manufacturers Association, 2101 L Street NW, Washington, DC 20037.
Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700 Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS.
F 1966 – 03 (2008)
5.1.4 Electrical power supply characteristics: voltage, phase, frequency (see 7.4.1),
5.1.5 Accessory equipment, number of heads, options, spare parts, and maintenance parts required,
5.1.6 WhenFederal/Militaryprocurementisrequired,reviewandimplementtheapplicablesupplementaryrequirements(seeS1
through S10),
5.1.7 When specified, the purchaser shall be furnished certification that samples representing each lot have been either tested
or inspected as directed in this specification and the requirements have been met. When specified, a copy of the test results shall
be furnished.
5.1.8 Level of preservation and packing required if other than as stated in Practice D 3951 (see 17.1),
5.1.9 Labeling requirements (if different than section 15.1), and
5.1.10Whether the equipment shall meet the requirements of ANSI/NSF, ANSI/UL, and/or BISSC standards.
5.1.10 Whether the equipment shall meet the requirements of ANSI/NSF, ANSI/UL, or BISSC standards, or a combination
thereof.
6. Material
6.1 General—Dough divider, and dough dividing and rounding machines shall conform to ANSI/NSFNSF/ANSI No. 8 or
BISSC Basic Criteria and Standard No. 8. Materials used shall be free from defects that would affect the performance or
maintainabilityofindividualcomponentsoroftheoverallassembly.Materialsnotspecifiedhereinshallbeofthesamequalityused
for the intended purpose in commercial practice. Unless otherwise specified herein, all equipment, material, and articles
incorporated in the work covered by this specification are to be fabricated using materials produced from recovered materials to
the maximum extent possible without jeopardizing the intended use. None of the above shall be interpreted to mean that the use
of used or rebuilt products are allowed under this specification unless otherwise specified.
6.1.1 Stainless Steel: Stainless steel shall conform to the 300 series of Specification A 167 or A 240/A 240M as applicable.
7. Design and Construction
7.1 General—Dough divider and rounding machines shall be delivered assembled, ready for mounting, connection to
electricity, and use as applicable.
7.2 Dough Divider— The Type I machine shall consist of a base, an operating handle, a manually operated dough dividing
mechanism (cutting head with stainless steel knives or other material meetingANSI/NSF Std.NSF/ANSI No. 51 or BISSC Basic
Criteria and Standard No. 8 requirements, and pressure board meeting the same material requirements), a yoke or support, and a
removable dough pan. The base of the Type I machine shall be provided with bolt holes for mounting. The overall dimensions of
1 1
the machine, excluding operating handle, shall fit into a 17 in. (423 mm) by 18- ⁄2 in. (470 mm) square area, 22- ⁄2 in. (565 mm)
in height, 63 in. (76.2 mm) for each dimension.
7.2.1 Pan—The Type I machine shall be provided with a circular dough pan of one piece, deep drawn stainless steel or other
material meeting ANSI/NSF Std. NSF/ANSI 51 or BISSC Basic Criteria and Standard No. 8 requirements. The pan shall be
readily-removable and shall have not less than one handle.
7.3 Dough Divider and Rounder—The Type II machine shall be semi-automatic consisting of a floor mounted support or stand
with integral housing, a manually operated dough divider mechanism (cutting head with stainless steel knives or other material
meetingANSI/NSF Std.NSF/ANSI No. 51 or BISSC Basic Criteria and Standard No. 8 requirements, and pressure board meeting
the same material requirements), an electric motor operated rounding mechanism (rounder plate), a yoke or support, and a
removableworkpallet.TheTypeIImachineshalldividethedoughbymanualoperationandshallroundthedoughbyanautomatic
operation.The handle shall be fully depressed manually to engage the rounding mechanism for the rounding operation.The return
of the handle shall disengage the rounding mechanism. The Type III machine shall be similar in operation to the Type II machine
with the exception that the Type III machine is completely automatic, dividing and rounding dough automatically. The base of the
Type II and III machines shall be provided with bolt holes for floor mounting. The overall dimensions of the Type II and III
machines excluding operating handle, shall fit into a 27 in. (686 mm) by 27 in. (686 mm) square area, 59 in. (1499 mm) in height,
62 in. (51 mm) for each dimension.
7.3.1 Rounder Plate and Work Pallets —Type II and III machines shall have a rounder plate and four work pallets constructed
of stainless steel or other material meeting ANSI/NSF Std.NSF/ANSI No. 51 or BISSC Basic Criteria and Standard No. 8
requirements. The rounder plate shall be attached to and driven by an electric motor as specified herein. The pallets shall have
recesses of a number corresponding to divider head assembly divisions, embossed on each work pallet for forming the rolls during
rounding operation. The pallet design and recesses shall meet ANSI/NSFNSF/ANSI construction requirements and/oror BISSC
StandardNo.8requirements,orboth.Eachpalletshallhaveonehandleandshallrestinafixedpositionontherounderplateduring
operation. Work pallets shall be removable.
7.4 Electrical Requirements:
7.4.1 Nominal Input Power—Unless otherwise specified (see 5.1.4), the machine shall be designed to operate on one of the
following:
7.4.1.1 120 V, 60 Hz, single phase,
7.4.1.2 240 V, 60 Hz, single phase,
7.4.1.3 208 V, 60 Hz, three phase, or
F 1966 – 03 (2008)
7.4.1.4 220 V, 60 Hz, three phase.
7.4.2 Motor—The electric motor used on the semi-automatic and automatic machines shall be a capacitor type or split-phased
type and shall conform to NEMA MG 1 and BISSC No. 29. The motor shall be of sufficient horsepower and speed to meet the
production capacity. The motor shall have thermal overload protection of the manual reset type.
7.4.3 ElectricalComponents—Unlessotherwiserequired,theplugshallconformtotheappropriateNEMAWD1configuration;
shall meet the requirements of UL 763; and shall extend not less than 8 ft (2.4 m) outside of the machine. Wiring shall be in
accordance with NEMA WC 5 or NEMA WC 7.
8. Performance Requirements
8.1 When tested in accordance with Section 11, the dough divider and rounder shall operate without failure of the major
functional components.
9. Workmanship, Finish and Appearance
9.1 All components and assemblies of the dough divider and rounder shall be free from dirt and other extraneous materials,
burrs, slivers, tool and grind marks, dents, and cracks. Castings, molded parts and stampings shall be free of voids, sand pits, blow
holes, and sprues. External surfaces shall be free from kinks, dents, and other deformities. Forming and welding shall not cause
damage to the metal and shall be done neatly and accurately.
10. Sampling
10.1 A representative production model shall be selected for performance testing.
10.2 When specified in the contract or purchase order, sampling for inspection shall be performed in accordance with ANSI
Z1.4.
11. Test Methods
11.1 Operational Test— The dough divider and rounder machine shall be operated, without a load, for not less than 25 cycles
and meet the following requirements as applicable. Inab
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