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ASTM F1371-04

(Specification)

Standard Specification for Vegetable Peeling Machines, Electric

Standard Specification for Vegetable Peeling Machines, Electric

ABSTRACT
This specification covers batch-type electric vegetable peeling machines of the following style: Style 1, Size A, and Style 2, Size A, Size B, and Size C. The cylinder or hopper shall be sheet aluminum or stainless steel, or cast iron. Machines intended for marine applications shall be furnished with a stainless steel cylinder. The inside surface of all cylinders shall be covered by silicon carbide or aluminum oxide. The disk shall be cast aluminum, formed stainless steel, or reinforced plastic. The cylinder covering ring shall be cast aluminum, spun sheet aluminum, or fiberglass-reinforced plastic. The supporting base of the flour mounted Style 2 machine shall be steel, aluminum, or stainless steel. The vegetable peeler shall comply to the specified physical requirements specified for the following: (1) cylinder or hopper, (2) disk, (3) vegetable outlet, (4) peel trap, (5) waste outlet, (6) water inlet and sprayer, (7) cylinder covering ring, (8) Style 1, counter mounted, (9) Style 2, floor mounted, (10) waste disposer, (11) electrical devices such as motors, wiring, timer, and switch, and (12) piping, tubing, fittings, and valves. The peeler shall meet the hazard protection requirements including switch guard and shall conform to the performance requirements which shall be tested by operational test.
SCOPE
1.1 This specification covers batch-type vegetable peeling 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 The following safety hazards caveat pertains only to the test methods 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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

Status
Historical
Publication Date
31-Mar-2004
ICS
97.040.50 - Small kitchen appliances
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.04 - Mechanical Preparation Equipment
Current Stage
Ref Project

Relations

Replaces
ASTM F1371-03 - Standard Specification for Vegetable Peeling Machines, Electric
Effective Date
01-Apr-2004
Replaced By
ASTM F1371-04(2009) - Standard Specification for Vegetable Peeling Machines, Electric
Effective Date
01-Apr-2009

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ASTM F1371-04 - Standard Specification for Vegetable Peeling Machines, ElectricASTM F1371-04 - Standard Specification for Vegetable Peeling Machines, Electric
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ASTM F1371-04 - Standard Specification for Vegetable Peeling Machines, Electric
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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: F 1371 – 04
Standard Specification for
1
Vegetable Peeling Machines, Electric
This standard is issued under the fixed designation F 1371; 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.
6
1. Scope 2.5 ANSI Standard:
ANSI Z1.4 Sampling Procedures and Tables for Inspection
1.1 This specification covers batch-type vegetable peeling
by Attributes
machines.
7
2.6 Federal and Military Documents:
1.2 The values stated in inch-pound units are to be regarded
MIL-STD-167/1 MechanicalVibration of Shipboard Equip-
as the standard. The values given in parentheses are for
ment (Type I-Environmental and Type II-Internally Ex-
information only.
cited
1.3 The following safety hazards caveat pertains only to the
MIL-STD-461 Requirements for the Control of Electro-
test methods portion, Section 9, of this specification: This
magnetic Interference Characteristics of Subsystems and
standard does not purport to address all of the safety concerns,
Equipment
if any, associated with its use. It is the responsibility of the user
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
of this standard to establish appropriate safety and health
tems, Section 300A, Electric Power, Alternating Current
practices and determine the applicability of regulatory limita-
tions prior to use.
3. Terminology
2. Referenced Documents 3.1 Definition:
2
3.1.1 vegetable peeling machine, n—a machine consisting
2.1 ASTM Standards:
of the following: a cylinder having an abrasive or textured
D 3951 Practice for Commercial Packaging
wall; an abrasive or textured disk with lobes; a peel trap (when
F 760 Specification for Food Service Equipment Manuals
waste disposer is not specified); a waste outlet; a water inlet
F 1166 Practice for Human Engineering Design for Marine
and air-gap type sprayer; and a cylinder cover.
Systems, Equipment and Facilities
3
2.2 NSF International Standards:
4. Classification
NSF/ANSI 8 Commercial Powered Food Preparation
4.1 Vegetable peeling machines shall be of the styles and
Equipment
sizes:
NSF Food Equipment Listing (current years)
4 4.1.1 Style 1—Counter Mounted:
2.3 Underwriters Laboratories Standard:
4.1.1.1 Size A—15 lb (6.8 kg) of potatoes per charge.
ANSI/UL763 Motor Operated Commercial Food Preparing
4.1.2 Style 2—Floor Mounted:
Machines
4.1.2.1 Size A—15 lb (6.8 kg) of potatoes per charge.
ANSI/UL 969 Marking and Labeling Systems
5 4.1.2.2 Size B—30 lb (13.6 kg) of potatoes per charge.
2.4 American Society of Sanitary Engineering Standard:
4.1.2.3 Size C—50 lb (22.7 kg) of potatoes per charge.
ASSE 1001 Performance Requirements for Atmospheric
Type Vacuum Breakers
5. Ordering Information
5.1 Purchasers should select the preferred options permitted
in this specification and include the information given in the
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
procurement document:
Service Equipment and is the direct responsibility of Subcommittee F26.04 on
5.1.1 Title, number, and date of this specification;
Mechanical Preparation Equipment.
5.1.2 Style and size arrangement required (see Section 4);
Current edition approved April 1, 2004. Published April 2004. Originally
approved in 1992. Last previous edition approved in 2003 as F 1371 – 03. 5.1.3 Whether a timer is required (see 6.12.4);
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
5.1.4 Electrical power supply characteristics (voltage,
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
phase, and frequency) (see 6.12);
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
6
Arbor, MI 48113-0140. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
4
Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515. 4th Floor, New York, NY 10036.
5 7
AvailablefromAmericanSocietyofSanitaryEngineering,901CanterburyRd., AvailablefromStandardizationDocumentsOrderDesk,Bldg.4SectionD,700
Suite A, Westlake, OH 44135. 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.
1

---------------------- Page: 1 ----------------------
F1371–04
5.1.5 Whether a power supply cord is required (see 6.12.3); and a stainless or aluminum vegetable guide or chute. The
5.1.6 Whether a disposer is required (see Section 6); height of the outlet on Style 2 machines shall be not less than
5.1.7 Quantity of peelers to be furnished; 37in.(940mm)andnot
...

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1.3.7 Preheat energy rate (10.5),  
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1.3.9 Holding energy rate (10.7).  
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1.1 This specification covers commercial hot food holding tables which utilize gas or electrical fuel sources, or both, for holding food in the commercial and institutional food service establishments.  
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