ASTM F860-07(2018)e1
(Specification)Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Multiple Tank, Rackless Conveyor Type
Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Multiple Tank, Rackless Conveyor Type
ABSTRACT
This specification covers multiple tank, automatic rack less conveyor type, commercial dishwashing machines. These machines can be classified into two types: Type 1 machines shall be designed and supplied to accept the feeding of soiled tableware from the right side, when facing the front of the machine while Type II shall be designed and supplied to accept the feeding of soiled tableware from the left side, when facing the front of the machine. The dishwashing machines have three kinds of styles: Style 1 is a steam heated machine, with two classes namely Class A which uses injectors and Class B which uses heat exchange coils. Style 2 is an electrically heated dishwashing machine. Style 3 on the other hand is gas heated with two classes namely Class C which uses natural gas and Class D which uses LP gas. In addition, these dishwashing machines can be classified into three groups according to size and capacity: Group A, Group B, and Group C. Materials used in the manufacture of these machines shall consist of corrosion-resistant steel, corrosion resisting material, nickel-copper alloy and plastics. The dishwashing machine shall be complete so that when connected to the specified source of power, water supply, heating means (steam, electric, or gas), drainage, detergent, and rinse agent feeder as applicable, the unit can be used for its intended function. Dishwashers shall be rigid, quiet in operation, free from objectionable vibration, and so constructed as to prevent objectionable splashing of water to the outside of the machine. Operational test, leakage test, and performance profiles shall be done in order to determine the overall efficiency of the dishwashing machine.
SCOPE
1.1 This specification covers multiple tank, automatic rackless conveyor type, commercial dishwashing machines.
1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parentheses are provided for information only.
1.3 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
General Information
Relations
Buy Standard
Standards Content (Sample)
This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
´1
Designation:F860 −07 (Reapproved 2018) An American National Standard
Standard Specification for
Hot Water Sanitizing Commercial Dishwashing Machines,
Multiple Tank, Rackless Conveyor Type
ThisstandardisissuedunderthefixeddesignationF860;thenumberimmediatelyfollowingthedesignationindicatestheyearoforiginal
adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.Asuperscript
epsilon (´) indicates an editorial change since the last revision or reapproval.
This standard has been approved for use by agencies of the U.S. Department of Defense.
ε NOTE—Editorial corrections incorporated throughout in December 2018.
1. Scope B43 Specification for Seamless Red Brass Pipe, Standard
Sizes
1.1 This specification covers multiple tank, automatic rack-
B75 Specification for Seamless Copper Tube (Metric)
less conveyor type, commercial dishwashing machines.
B0075_B0075M
1.2 The values stated in inch-pound units are to be regarded
B127 Specification for Nickel-CopperAlloy (UNS N04400)
as the standard. The SI values given in parentheses are
Plate, Sheet, and Strip
provided for information only.
F760 Specification for Food Service Equipment Manuals
1.3 This international standard was developed in accor-
2.2 Federal Regulation:
dance with internationally recognized principles on standard-
OSHA Title 29
ization established in the Decision on Principles for the
2.3 American National Standards:
Development of International Standards, Guides and Recom-
ANSI S1.4 Specification for Sound Level Meters
mendations issued by the World Trade Organization Technical
ANSI S1.13 Methods for the Measurement of Sound Pres-
Barriers to Trade (TBT) Committee.
sure Levels
2.4 National Electrical Manufacturers Association Stan-
2. Referenced Documents
dards:
NEMA ICS Industrial Controls and Systems
2.1 ASTM Standards:
NEMA MG-1 Motor and Generators
A29/A29M SpecificationforGeneralRequirementsforSteel
2.5 National Fire Protection Association Standard:
Bars, Carbon and Alloy, Hot-Wrought
NFPA No. 70 National Electrical Code
A102 Specification for Ferrovanadium
2.6 NSF International Standards, Criteria, and Listings:
A167 Specification for Stainless and Heat-Resisting
NSF/ANSI 3 Commercial Warewashing Equipment
Chromium-Nickel Steel Plate, Sheet, and Strip (With-
NSF 5 Commercial Hot Water Generating Equipment
drawn 2014)
NSF 29 Detergent/Chemical Feeders For Commercial Spray
A276 Specification for Stainless Steel Bars and Shapes
Type Dishwashing Machines
A436 Specification for Austenitic Gray Iron Castings
NSF Food Equipment and Related Products, Components,
A554 Specification for Welded Stainless Steel Mechanical
and Materials
Tubing
2.7 Underwriters Laboratories Standard:
A582/A582M Specification for Free-Machining Stainless
UL 921 Commercial Electric Dishwashers
Steel Bars
Code of Federal Regulations, Chapter XVII, Part 1910, available from
This specification is under the jurisdiction of ASTM Committee F26 on Food SuperintendentofDocuments,GovernmentPrintingOffice,Washington,DC20402.
Service Equipment and is the direct responsibility of Subcommittee F26.01 on
Cleaning and Sanitation Equipment. Available from American National Standards Institute, 11 W. 42nd St., 13th
Current edition approved Dec. 1, 2018. Published December 2018. Originally Floor, New York, NY 10036.
approved in 1984. Last previous edition approved in 2013 as F860 – 07 (2013). Available from National Electrical ManufacturersAssn., 2101 “L” Street, NW,
DOI: 10.1520/F0860-07R18E01. Washington, DC 20037.
2 7
For referenced ASTM standards, visit the ASTM website, www.astm.org, or AvailablefromNationalFireProtectionAssn.,BatterymarchPark,Quincy,MA
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM 02269.
Standards volume information, refer to the standard’s Document Summary page on Available from NSF International, 789 N. Dixboro Rd., Ann Arbor, MI
the ASTM website. 48105-9723.
3 9
The last approved version of this historical standard is referenced on Available from Underwriters Laboratories, Inc., 333 Pfingsten Road,
www.astm.org. Northbrook, IL 60062.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
´1
F860−07 (2018)
UL 1453 Electric Booster and Commercial Storage Tank extent necessary to ensure interchangeability of component
Water Heaters parts, assemblies, accessories, and spare parts.
2.8 American Society of Sanitary Engineering Standards:
5. Ordering Information
ASSE 1004 Performance Requirements for Commercial
Dishwashing Machines
5.1 Purchasers should select the preferred options permitted
in this specification and include the following information in
3. Terminology
procurement documents:
3.1 Definitions:
5.1.1 Title, number, and date of this standard,
3.1.1 commercial dishwashing machines, n—machines that
5.1.2 Type, style, class, and group machine required (see
uniformly wash, rinse, and hot water–sanitize eating and
4.1),
drinking utensils.
5.1.3 Length of load and unload sections (see 4.4),
3.1.1.1 Discussion—The machines shall be capable of re-
5.1.4 Noise level requirements, if other than specified (see
moving physical soil from properly pre-scraped items and
11.2),
sanitizing multiple use eating and drinking utensils. These
5.1.5 When a service-supply valve is required (see 7.5),
machines shall automatically convey soiled dishes through the
5.1.6 When a standard 40°F (22°C) temperature rise steam
treatment stages of the machine, conveying them out at the
orelectric,orgasboosterisrequired,orstipulateiftherequired
clean end of the machine. The dishwashing machines shall
temperature rise is more than 40°F (22°C) (see 7.14),
consist of the following principal parts: legs, wash chamber,
5.1.7 Electrical power supply characteristics (current,
rinse chamber, tank, door, spray assemblies, pump motors,
voltage, phase, frequency) (see Section 8),
controls, piping, valves, conveying mechanism, heating
5.1.8 When a detergent feeder is required (see 7.15),
equipment, and accessories.
5.1.9 When a rinse agent feeder is required (see 7.16),
5.1.10 Accessory equipment, such as end cowls with vent
4. Classification
opening, or spare and maintenance parts required, as suggested
4.1 General—Dishwashing machines shall be of the follow-
by manufacturer,
ing types, styles, classes, and groups, as specified.
5.1.11 Treatment and painting if other than specified (see
Section 10),
4.2 Types:
5.1.12 When energy consumption profiles, water consump-
4.2.1 Type I—This machine shall be designed and supplied
tion profiles, or productivity profiles are desired (see 12.3), and
to accept the feeding of soiled tableware from the right side,
5.1.13 Manufacturing certification when required (see Sec-
when facing the front of the machine.
tion 13).
4.2.2 Type II—This machine shall be designed and supplied
to accept the feeding of soiled tableware from the left side,
6. Materials and Design
when facing the front of the machine.
6.1 All materials shall be specified as follows:
4.3 Styles and Classes:
6.1.1 Materials used shall be free from defects that would
4.3.1 Style 1 (Steam Heated)—Low pressure steam 20 to 35
adversely affect performance or maintainability of individual
psi (137.8 to 241.3 kPa) flowing pressure at point of machine
component(s) of the overall assembly. The dishwashing ma-
connection.
chines shall meet the material design and construction require-
4.3.1.1 Class A—Injectors.
ments of NSF/ANSI 3.
4.3.1.2 Class B—Heat exchange coils.
6.1.2 Corrosion-Resistant Steel—Corrosion-resistant steel
4.3.2 Style 2 (Electrically heated).
shall conform to the requirements of any 300 series stainless
4.3.3 Style 3 (Gas heated).
steel specified in 2.1.
4.3.3.1 Class C—Natural gas.
6.1.3 Corrosion Resisting Material—Corrosion-resisting
4.3.3.2 Class D—LP gas.
material is other than corrosion resistant steel that is equivalent
4.4 Size and Capacity (see Specification F861):
in the dishwasher application.
4.4.1 Group A—Minimum conveyor width 22.5 in. (571.5
6.1.4 Nickel-CopperAlloy—Nickel-Copperalloysshallcon-
mm) with an operating capacity of 5000 dishes per hour
form to the requirements of Specification B127.
minimum.
6.1.5 Plastics—All plastic materials and components used
4.4.2 Group B—Minimum conveyor width 26.5 in. (673.1
in the dish machine rinse system shall conform to NSF/ANSI
mm) with an operating capacity of 8700 dishes per hour
3.
minimum.
4.4.3 Group C—Minimum conveyor width 31 in. (787 mm)
7. Construction Requirements
withanoperatingcapacityof11 800dishesperhourminimum.
7.1 The dishwashing machine shall be complete so that
4.5 All dishwashing machines of the same classification,
when connected to the specified source of power, water supply,
model, or material list designation furnished with similar
heating means (steam, electric, or gas), drainage, detergent,
optionsunderaspecificpurchaseorder;shallbeidenticaltothe
and rinse agent feeder as applicable, the unit can be used for its
intended function. Dishwashers shall be rigid, quiet in
operation, free from objectionable vibration, and so con-
Available from ASSE International Chapter of IAPMO, LLC, 18927 Hickory
Creek Drive, Suite 220, Mokena, IL 60448. structed as to prevent objectionable splashing of water to the
´1
F860−07 (2018)
outside of the machine. The machine shall be equipped with 7.5 Valves—Steam valves shall be corrosion-resisting mate-
splashcurtainstopreventexcessivesplashandspraycarryover. rial designed for steam applications and for a saturated steam
Parts requiring adjustment or service, or both, shall be readily working pressure of 50 psi (345 kPa). When specified, a
accessiblefromthefrontandsideofthemachine.Themachine separately packed service supply valve shall be provided for
closing the supply of water to the dishwasher. The drain valve
shall be furnished with a loading and unloading section. The
machine shall wash dishes by means of a water and detergent shall be permanently marked to show “open” and “closed”
position and shall be lever-operated or wheel operated, rug-
solution pumped from a tank and shall final rinse the dishes
with fresh water from an outside source. The machine may gedly designed for foot or hand operation except when drain
valve closure is automatic. Fresh water rinse valves shall be
include a pumped rinse prior to the final sanitizing rinse.
reliable and fully automatic and suitable for 210°F (98.9°C)
Provisions shall be made to fill the wash and rinse tank either
water. The manually operated valves, when used, shall be
directly from the regular hot water supply with a hand valve or
identified.
through the booster or solenoid, or both. The dishwashing
machineshallhaveaconveyorbeltsuitableforhandlingeating
7.6 Spray Assemblies—All spray nozzles and spray arm
and drinking utensils, the conveyor belt shall be protected by
manifolds shall be corrosion-resisting materials (see Specifi-
an adjustable slip clutch or other device. Means shall be
cation A582/A582M).All spray assemblies shall be removable
provided for releasing or disconnecting the driving power, or
without the use of tools and shall be easily cleanable or easily
the drive, in case of jamming. The conveyor belt shall be
cleanable in place. Final sanitizing rinse spray assemblies,
driven by a motor-driven gear reduction unit. The wash,
components, or both shall be removable for deliming,
pumped rinse, and final rinse treatment shall be controlled by
descaling, and similar maintenance.
means of the conveyor speed as determined by NSF/ANSI 3
7.7 Tank—The tank shall be constructed of not less than
formultipletankconveyortypemachines.Thefinalrinsespray
0.055 in. (0.0021 mm) corrosion-resistant steel or other
control shall have a positive return to the “off” position when
corrosion-resisting material.
there is no tableware in process to ensure the conservation of
7.8 Overflow—The dishwashers shall have a readily acces-
final rinse water. The machine shall be provided with tracks of
sible overflow drain in the tank. The overflow unit, or cover,
corrosion-resisting steel not less than 0.070 in. (0.0027 mm)
when provided, shall be readily removable for cleaning.
thick, or other corrosion-resisting material. Dishwashers shall
1 7.9 Scrap Trays (Strainers)—Scrap trays of corrosion-
have an inside working height of not less than 17 ⁄2 in. (444.5
resistant steel, not less than 0.044 in. (0.0017 mm) thick, or
mm).
other corrosion-resisting material shall be provided to prevent
7.2 Conveyor Belt—The conveyor belt shall be of heavy
insoluble matter and large pieces of food residue from passing
duty construction adequately supported for added strength and
into the tank. The ledges on which the scrap trays rest shall be
rigidity. The conveyor belt shall be constructed of a suitable
so designed that surfaces beneath the ledges are easily acces-
corrosion-resistant steel or corrosion-resisting material. The
sible for cleaning when the trays are removed. Any opening
uprightportionofthebeltmaybeofcorrosion-resistantsteelor
around or between scrap trays shall be held to a minimum and
corrosion resisting material. When dishware contact surfaces
shall be as close as is practical to the size of the scrap tray
occur, a nonmetallic, non-marking material shall be utilized. It
opening.
shall be designed to accept dishes, cup and glass racks when
7.10 Access Door(s)—Access door(s) shall be provided for
used, and food service utensils. The conveyor will automati-
ease of machine cleanout. The door(s) shall be constructed of
cally stop if the operator should fail to remove sanitized items
not less than 0.044 in. (0.0017 mm) thick corrosion resisting
from the conveyor belt at the unload end.
material shall be rigid and stiffened as necessary. Door safety
7.3 Piping, Tubing, Fittings, and Valves (Installation)— catch(es) or equivalent means shall be provided to retain the
Connections shall be readily accessible to facilitate installation door in the open position. The dishwasher shall automatically
and maintenance. Piping, tubing, and valves shall be located, stop if the machine is in operation at the time the access doors
whenever possible, on the exterior of the machine. See
are opened. For maximum operator safety, the door handles,
Specifications A29/A29M, A102, A167, A276, A554, B43, whenprovided,shallbeofinsulatedhandledesign.Doorsshall
and B75.
be splash-proof and their exposed edges shall be smooth and
formedtopreventcantingorwarping.Onedoorassemblyshall
7.4 Piping and Fittings—Water, steam piping
...
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
´1
Designation: F860 − 07 (Reapproved 2018) An American National Standard
Standard Specification for
Hot Water Sanitizing Commercial Dishwashing Machines,
Multiple Tank, Rackless Conveyor Type
This standard is issued under the fixed designation F860; 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.
This standard has been approved for use by agencies of the U.S. Department of Defense.
ε NOTE—Editorial corrections incorporated throughout in December 2018.
1. Scope B43 Specification for Seamless Red Brass Pipe, Standard
Sizes
1.1 This specification covers multiple tank, automatic rack-
B75 Specification for Seamless Copper Tube (Metric)
less conveyor type, commercial dishwashing machines.
B0075_B0075M
1.2 The values stated in inch-pound units are to be regarded
B127 Specification for Nickel-Copper Alloy (UNS N04400)
as the standard. The SI values given in parentheses are
Plate, Sheet, and Strip
provided for information only.
F760 Specification for Food Service Equipment Manuals
1.3 This international standard was developed in accor-
2.2 Federal Regulation:
dance with internationally recognized principles on standard-
OSHA Title 29
ization established in the Decision on Principles for the
2.3 American National Standards:
Development of International Standards, Guides and Recom-
ANSI S1.4 Specification for Sound Level Meters
mendations issued by the World Trade Organization Technical
ANSI S1.13 Methods for the Measurement of Sound Pres-
Barriers to Trade (TBT) Committee.
sure Levels
2.4 National Electrical Manufacturers Association Stan-
2. Referenced Documents
dards:
NEMA ICS Industrial Controls and Systems
2.1 ASTM Standards:
NEMA MG-1 Motor and Generators
A29/A29M Specification for General Requirements for Steel
2.5 National Fire Protection Association Standard:
Bars, Carbon and Alloy, Hot-Wrought
NFPA No. 70 National Electrical Code
A102 Specification for Ferrovanadium
2.6 NSF International Standards, Criteria, and Listings:
A167 Specification for Stainless and Heat-Resisting
NSF/ANSI 3 Commercial Warewashing Equipment
Chromium-Nickel Steel Plate, Sheet, and Strip (With-
NSF 5 Commercial Hot Water Generating Equipment
drawn 2014)
NSF 29 Detergent/Chemical Feeders For Commercial Spray
A276 Specification for Stainless Steel Bars and Shapes
Type Dishwashing Machines
A436 Specification for Austenitic Gray Iron Castings
NSF Food Equipment and Related Products, Components,
A554 Specification for Welded Stainless Steel Mechanical
and Materials
Tubing
2.7 Underwriters Laboratories Standard:
A582/A582M Specification for Free-Machining Stainless
UL 921 Commercial Electric Dishwashers
Steel Bars
Code of Federal Regulations, Chapter XVII, Part 1910, available from
This specification is under the jurisdiction of ASTM Committee F26 on Food Superintendent of Documents, Government Printing Office, Washington, DC 20402.
Service Equipment and is the direct responsibility of Subcommittee F26.01 on
Cleaning and Sanitation Equipment. Available from American National Standards Institute, 11 W. 42nd St., 13th
Current edition approved Dec. 1, 2018. Published December 2018. Originally Floor, New York, NY 10036.
approved in 1984. Last previous edition approved in 2013 as F860 – 07 (2013). Available from National Electrical Manufacturers Assn., 2101 “L” Street, NW,
DOI: 10.1520/F0860-07R18E01. Washington, DC 20037.
2 7
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from National Fire Protection Assn., Batterymarch Park, Quincy, MA
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM 02269.
Standards volume information, refer to the standard’s Document Summary page on Available from NSF International, 789 N. Dixboro Rd., Ann Arbor, MI
the ASTM website. 48105-9723.
3 9
The last approved version of this historical standard is referenced on Available from Underwriters Laboratories, Inc., 333 Pfingsten Road,
www.astm.org. Northbrook, IL 60062.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
´1
F860 − 07 (2018)
UL 1453 Electric Booster and Commercial Storage Tank extent necessary to ensure interchangeability of component
Water Heaters parts, assemblies, accessories, and spare parts.
2.8 American Society of Sanitary Engineering Standards:
5. Ordering Information
ASSE 1004 Performance Requirements for Commercial
Dishwashing Machines
5.1 Purchasers should select the preferred options permitted
in this specification and include the following information in
3. Terminology
procurement documents:
3.1 Definitions:
5.1.1 Title, number, and date of this standard,
3.1.1 commercial dishwashing machines, n—machines that
5.1.2 Type, style, class, and group machine required (see
uniformly wash, rinse, and hot water–sanitize eating and
4.1),
drinking utensils.
5.1.3 Length of load and unload sections (see 4.4),
3.1.1.1 Discussion—The machines shall be capable of re-
5.1.4 Noise level requirements, if other than specified (see
moving physical soil from properly pre-scraped items and
11.2),
sanitizing multiple use eating and drinking utensils. These
5.1.5 When a service-supply valve is required (see 7.5),
machines shall automatically convey soiled dishes through the
5.1.6 When a standard 40°F (22°C) temperature rise steam
treatment stages of the machine, conveying them out at the
or electric, or gas booster is required, or stipulate if the required
clean end of the machine. The dishwashing machines shall
temperature rise is more than 40°F (22°C) (see 7.14),
consist of the following principal parts: legs, wash chamber,
5.1.7 Electrical power supply characteristics (current,
rinse chamber, tank, door, spray assemblies, pump motors,
voltage, phase, frequency) (see Section 8),
controls, piping, valves, conveying mechanism, heating
5.1.8 When a detergent feeder is required (see 7.15),
equipment, and accessories.
5.1.9 When a rinse agent feeder is required (see 7.16),
5.1.10 Accessory equipment, such as end cowls with vent
4. Classification
opening, or spare and maintenance parts required, as suggested
4.1 General—Dishwashing machines shall be of the follow-
by manufacturer,
ing types, styles, classes, and groups, as specified.
5.1.11 Treatment and painting if other than specified (see
Section 10),
4.2 Types:
5.1.12 When energy consumption profiles, water consump-
4.2.1 Type I—This machine shall be designed and supplied
tion profiles, or productivity profiles are desired (see 12.3), and
to accept the feeding of soiled tableware from the right side,
5.1.13 Manufacturing certification when required (see Sec-
when facing the front of the machine.
tion 13).
4.2.2 Type II—This machine shall be designed and supplied
to accept the feeding of soiled tableware from the left side,
6. Materials and Design
when facing the front of the machine.
6.1 All materials shall be specified as follows:
4.3 Styles and Classes:
6.1.1 Materials used shall be free from defects that would
4.3.1 Style 1 (Steam Heated)—Low pressure steam 20 to 35
adversely affect performance or maintainability of individual
psi (137.8 to 241.3 kPa) flowing pressure at point of machine
component(s) of the overall assembly. The dishwashing ma-
connection.
chines shall meet the material design and construction require-
4.3.1.1 Class A—Injectors.
ments of NSF/ANSI 3.
4.3.1.2 Class B—Heat exchange coils.
6.1.2 Corrosion-Resistant Steel—Corrosion-resistant steel
4.3.2 Style 2 (Electrically heated).
shall conform to the requirements of any 300 series stainless
4.3.3 Style 3 (Gas heated).
steel specified in 2.1.
4.3.3.1 Class C—Natural gas.
6.1.3 Corrosion Resisting Material—Corrosion-resisting
4.3.3.2 Class D—LP gas.
material is other than corrosion resistant steel that is equivalent
4.4 Size and Capacity (see Specification F861):
in the dishwasher application.
4.4.1 Group A—Minimum conveyor width 22.5 in. (571.5
6.1.4 Nickel-Copper Alloy—Nickel-Copper alloys shall con-
mm) with an operating capacity of 5000 dishes per hour
form to the requirements of Specification B127.
minimum.
6.1.5 Plastics—All plastic materials and components used
4.4.2 Group B—Minimum conveyor width 26.5 in. (673.1
in the dish machine rinse system shall conform to NSF/ANSI
mm) with an operating capacity of 8700 dishes per hour
3.
minimum.
4.4.3 Group C—Minimum conveyor width 31 in. (787 mm)
7. Construction Requirements
with an operating capacity of 11 800 dishes per hour minimum.
7.1 The dishwashing machine shall be complete so that
4.5 All dishwashing machines of the same classification,
when connected to the specified source of power, water supply,
model, or material list designation furnished with similar
heating means (steam, electric, or gas), drainage, detergent,
options under a specific purchase order; shall be identical to the
and rinse agent feeder as applicable, the unit can be used for its
intended function. Dishwashers shall be rigid, quiet in
10 operation, free from objectionable vibration, and so con-
Available from ASSE International Chapter of IAPMO, LLC, 18927 Hickory
Creek Drive, Suite 220, Mokena, IL 60448. structed as to prevent objectionable splashing of water to the
´1
F860 − 07 (2018)
outside of the machine. The machine shall be equipped with 7.5 Valves—Steam valves shall be corrosion-resisting mate-
splash curtains to prevent excessive splash and spray carryover. rial designed for steam applications and for a saturated steam
Parts requiring adjustment or service, or both, shall be readily working pressure of 50 psi (345 kPa). When specified, a
separately packed service supply valve shall be provided for
accessible from the front and side of the machine. The machine
shall be furnished with a loading and unloading section. The closing the supply of water to the dishwasher. The drain valve
shall be permanently marked to show “open” and “closed”
machine shall wash dishes by means of a water and detergent
solution pumped from a tank and shall final rinse the dishes position and shall be lever-operated or wheel operated, rug-
gedly designed for foot or hand operation except when drain
with fresh water from an outside source. The machine may
include a pumped rinse prior to the final sanitizing rinse. valve closure is automatic. Fresh water rinse valves shall be
reliable and fully automatic and suitable for 210°F (98.9°C)
Provisions shall be made to fill the wash and rinse tank either
water. The manually operated valves, when used, shall be
directly from the regular hot water supply with a hand valve or
identified.
through the booster or solenoid, or both. The dishwashing
machine shall have a conveyor belt suitable for handling eating
7.6 Spray Assemblies—All spray nozzles and spray arm
and drinking utensils, the conveyor belt shall be protected by
manifolds shall be corrosion-resisting materials (see Specifi-
an adjustable slip clutch or other device. Means shall be
cation A582/A582M). All spray assemblies shall be removable
provided for releasing or disconnecting the driving power, or
without the use of tools and shall be easily cleanable or easily
the drive, in case of jamming. The conveyor belt shall be
cleanable in place. Final sanitizing rinse spray assemblies,
driven by a motor-driven gear reduction unit. The wash,
components, or both shall be removable for deliming,
pumped rinse, and final rinse treatment shall be controlled by
descaling, and similar maintenance.
means of the conveyor speed as determined by NSF/ANSI 3
7.7 Tank—The tank shall be constructed of not less than
for multiple tank conveyor type machines. The final rinse spray
0.055 in. (0.0021 mm) corrosion-resistant steel or other
control shall have a positive return to the “off” position when
corrosion-resisting material.
there is no tableware in process to ensure the conservation of
7.8 Overflow—The dishwashers shall have a readily acces-
final rinse water. The machine shall be provided with tracks of
sible overflow drain in the tank. The overflow unit, or cover,
corrosion-resisting steel not less than 0.070 in. (0.0027 mm)
when provided, shall be readily removable for cleaning.
thick, or other corrosion-resisting material. Dishwashers shall
7.9 Scrap Trays (Strainers)—Scrap trays of corrosion-
have an inside working height of not less than 17 ⁄2 in. (444.5
resistant steel, not less than 0.044 in. (0.0017 mm) thick, or
mm).
other corrosion-resisting material shall be provided to prevent
7.2 Conveyor Belt—The conveyor belt shall be of heavy
insoluble matter and large pieces of food residue from passing
duty construction adequately supported for added strength and
into the tank. The ledges on which the scrap trays rest shall be
rigidity. The conveyor belt shall be constructed of a suitable
so designed that surfaces beneath the ledges are easily acces-
corrosion-resistant steel or corrosion-resisting material. The
sible for cleaning when the trays are removed. Any opening
upright portion of the belt may be of corrosion-resistant steel or
around or between scrap trays shall be held to a minimum and
corrosion resisting material. When dishware contact surfaces
shall be as close as is practical to the size of the scrap tray
occur, a nonmetallic, non-marking material shall be utilized. It
opening.
shall be designed to accept dishes, cup and glass racks when
7.10 Access Door(s)—Access door(s) shall be provided for
used, and food service utensils. The conveyor will automati-
ease of machine cleanout. The door(s) shall be constructed of
cally stop if the operator should fail to remove sanitized items
not less than 0.044 in. (0.0017 mm) thick corrosion resisting
from the conveyor belt at the unload end.
material shall be rigid and stiffened as necessary. Door safety
7.3 Piping, Tubing, Fittings, and Valves (Installation)— catch(es) or equivalent means shall be provided to retain the
Connections shall be readily accessible to facilitate installation door in the open position. The dishwasher shall automatically
and maintenance. Piping, tubing, and valves shall be located, stop if the machine is in operation at the time the access doors
whenever possible, on the exterior of the machine. See are opened. For maximum operator safety, the door handles,
Specifications A29/A29M, A102, A167, A276, A554, B43,
when provided, shall be of insulated handle design. Doors shall
and B75. be splash-proof and their exposed edges shall be smooth and
formed to prevent canting or warping. One door assembly shall
...
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.
´1
Designation: F860 − 07 (Reapproved 2013) F860 − 07 (Reapproved 2018)An American National Standard
Standard Specification for
Hot Water Sanitizing Commercial Dishwashing Machines,
Multiple Tank, Rackless Conveyor Type
This standard is issued under the fixed designation F860; 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.
This standard has been approved for use by agencies of the U.S. Department of Defense.
ε NOTE—Editorial corrections incorporated throughout in December 2018.
1. Scope
1.1 This specification covers multiple tank, automatic rackless conveyor type, commercial dishwashing machines.
1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parentheses are provided
for information only.
1.3 This international standard was developed in accordance with internationally recognized principles on standardization
established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued
by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents
2.1 ASTM Standards:
A29/A29M Specification for General Requirements for Steel Bars, Carbon and Alloy, Hot-Wrought
A102 Specification for Ferrovanadium
A167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip (Withdrawn 2014)
A276 Specification for Stainless Steel Bars and Shapes
A436 Specification for Austenitic Gray Iron Castings
A554 Specification for Welded Stainless Steel Mechanical Tubing
A582/A582M Specification for Free-Machining Stainless Steel Bars
B43 Specification for Seamless Red Brass Pipe, Standard Sizes
B75 Specification for Seamless Copper Tube (Metric) B0075_B0075M
B127 Specification for Nickel-Copper Alloy (UNS N04400) Plate, Sheet, and Strip
F760 Specification for Food Service Equipment Manuals
2.2 Federal Regulation:
OSHA Title 29
2.3 American National Standards:
ANSI S1.4 Specification for Sound Level Meters
ANSI S1.13 Methods for the Measurement of Sound Pressure Levels
2.4 National Electrical Manufacturers Association Standards:
NEMA ICS Industrial Controls and Systems
NEMA MG-1 Motor and Generators
2.5 National Fire Protection Association Standard:
NFPA No. 70 National Electrical Code
This specification is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.01 on Cleaning
and Sanitation Equipment.
Current edition approved March 1, 2013Dec. 1, 2018. Published April 2013December 2018. Originally approved in 1984. Last previous edition approved in 20072013
as F860 – 07.F860 – 07 (2013). DOI: 10.1520/F0860-07R13.10.1520/F0860-07R18E01.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
The last approved version of this historical standard is referenced on www.astm.org.
Code of Federal Regulations, Chapter XVII, Part 1910, available from Superintendent of Documents, Government Printing Office, Washington, DC 20402.
Available from American National Standards Institute, 11 W. 42nd St., 13th Floor, New York, NY 10036.
Available from National Electrical Manufacturers Assn., 2101 “L” Street, NW, Washington, DC 20037.
Available from National Fire Protection Assn., Batterymarch Park, Quincy, MA 02269.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
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F860 − 07 (2018)
2.6 NSF International Standards, Criteria, and Listings:
NSF/ANSI 3 Commercial Warewashing Equipment
NSF 5 Commercial Hot Water Generating Equipment
NSF 29 Detergent/Chemical Feeders For Commercial Spray Type Dishwashing Machines
NSF Food Equipment and Related Products, Components, and Materials
2.7 Underwriters Laboratories Standard:
UL 921 Commercial Electric Dishwashers
UL 1453 Electric Booster and Commercial Storage Tank Water Heaters
2.8 American Society of Sanitary Engineering Standards:
ASSE 1004 DishwashersPerformance Requirements for Commercial Dishwashing Machines
Available from NSF International, 789 N. Dixboro Rd., Ann Arbor, MI 48105-9723.
Available from Underwriters Laboratories, Inc., 333 Pfingsten Road, Northbrook, IL 60062.
Available from American Society of Sanitary Engineering, P. O. Box 9712, Bay Village, OH 44140.ASSE International Chapter of IAPMO, LLC, 18927 Hickory Creek
Drive, Suite 220, Mokena, IL 60448.
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F860 − 07 (2018)
3. Terminology
3.1 Definitions:
3.1.1 commercial dishwashing machines, n—machines that uniformly wash, rinse, and hot water–sanitize eating and drinking
utensils.
3.1.1.1 Discussion—
The machines shall be capable of removing physical soil from properly pre-scraped items and sanitizing multiple use eating and
drinking utensils. These machines shall automatically convey soiled dishes through the treatment stages of the machine, conveying
them out at the clean end of the machine. The dishwashing machines shall consist of the following principal parts: legs, wash
chamber, rinse chamber, tank, door, spray assemblies, pump motors, controls, piping, valves, conveying mechanism, heating
equipment, and accessories.
4. Classification
4.1 General—Dishwashing machines shall be of the following types, styles, classes, and groups, as specified.
4.2 Types:
4.2.1 Type I—This machine shall be designed and supplied to accept the feeding of soiled tableware from the right side, when
facing the front of the machine.
4.2.2 Type II—This machine shall be designed and supplied to accept the feeding of soiled tableware from the left side, when
facing the front of the machine.
4.3 Styles and Classes:
4.3.1 Style 1 (Steam Heated)—Low pressure steam 20 to 35 psi (137.8 to 241.3 kPa) flowing pressure at point of machine
connection.
4.3.1.1 Class A—Injectors.
4.3.1.2 Class B—Heat exchange coils.
4.3.2 Style 2 (Electrically heated).
4.3.3 Style 3 (Gas heated).
4.3.3.1 Class C—Natural gas.
4.3.3.2 Class D—LP gas.
4.4 Size and Capacity (see Specification F861):
4.4.1 Group A—Minimum conveyor width 22.5 in. (571.5 mm) with an operating capacity of 5000 dishes per hour minimum.
4.4.2 Group B—Minimum conveyor width 26.5 in. (673.1 mm) with an operating capacity of 8700 dishes per hour minimum.
4.4.3 Group C—Minimum conveyor width 31 in. (787 mm) with an operating capacity of 11 800 dishes per hour minimum.
4.5 All dishwashing machines of the same classification, model, or material list designation furnished with similar options under
a specific purchase order; shall be identical to the extent necessary to ensure interchangeability of component parts, assemblies,
accessories, and spare parts.
5. Ordering Information
5.1 Purchasers should select the preferred options permitted in this specification and include the following information in
procurement documents:
5.1.1 Title, number, and date of this standard,
5.1.2 Type, style, class, and group machine required (see 4.1),
5.1.3 Length of load and unload sections (see 4.4),
5.1.4 Noise level requirements, if other than specified (see 11.2),
5.1.5 When a service-supply valve is required (see 7.5),
5.1.6 When a standard 40°F (22°C) temperature rise steam or electric, or gas booster is required, or stipulate if the required
temperature rise is more than 40°F (22°C) (see 7.14),
5.1.7 Electrical power supply characteristics (current, voltage, phase, frequency) (see Section 8),
5.1.8 When a detergent feeder is required (see 7.15),
5.1.9 When a rinse agent feeder is required (see 7.16),
5.1.10 Accessory equipment, such as end cowls with vent opening, or spare and maintenance parts required, as suggested by
manufacturer,
5.1.11 Treatment and painting if other than specified (see Section 10),
5.1.12 When energy consumption profiles, water consumption profiles, or productivity profiles are desired (see 12.3), and
5.1.13 Manufacturing certification when required (see Section 13).
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F860 − 07 (2018)
6. Materials and Design
6.1 All materials shall be specified as follows:
6.1.1 Materials used shall be free from defects that would adversely affect performance or maintainability of individual
component(s) of the overall assembly. The dishwashing machines shall meet the material design and construction requirements of
NSF/ANSI 3.
6.1.2 Corrosion-Resistant Steel—Corrosion-resistant steel shall conform to the requirements of any 300 series stainless steel
specified in 2.1.
6.1.3 Corrosion Resisting Material—Corrosion-resisting material is other than corrosion resistant steel that is equivalent in the
dishwasher application.
6.1.4 Nickel-Copper Alloy—Nickel-Copper alloys shall conform to the requirements of Specification B127.
6.1.5 Plastics—All plastic materials and components used in the dish machine rinse system shall conform to NSF/ANSI 3.
7. Construction Requirements
7.1 The dishwashing machine shall be complete so that when connected to the specified source of power, water supply, heating
means (steam, electric, or gas), drainage, detergent, and rinse agent feeder as applicable, the unit can be used for its intended
function. Dishwashers shall be rigid, quiet in operation, free from objectionable vibration, and so constructed as to prevent
objectionable splashing of water to the outside of the machine. The machine shall be equipped with splash curtains to prevent
excessive splash and spray carryover. Parts requiring adjustment or service, or both, shall be readily accessible from the front and
side of the machine. The machine shall be furnished with a loading and unloading section. The machine shall wash dishes by means
of a water and detergent solution pumped from a tank and shall final rinse the dishes with fresh water from an outside source. The
machine may include a pumped rinse prior to the final sanitizing rinse. Provisions shall be made to fill the wash and rinse tank
either directly from the regular hot water supply with a hand valve or through the booster or solenoid, or both. The dishwashing
machine shall have a conveyor belt suitable for handling eating and drinking utensils, the conveyor belt shall be protected by an
adjustable slip clutch or other device. Means shall be provided for releasing or disconnecting the driving power, or the drive, in
case of jamming. The conveyor belt shall be driven by a motor-driven gear reduction unit. The wash, pumped rinse, and final rinse
treatment shall be controlled by means of the conveyor speed as determined by NSF/ANSI 3 for multiple tank conveyor type
machines. The final rinse spray control shall have a positive return to the “off” position when there is no tableware in process to
ensure the conservation of final rinse water. The machine shall be provided with tracks of corrosion-resisting steel not less than
0.070 in. (0.0027 mm) thick, or other corrosion-resisting material. Dishwashers shall have an inside working height of not less than
17 ⁄2 in. (444.5 mm).
7.2 Conveyor Belt—The conveyor belt shall be of heavy duty construction adequately supported for added strength and rigidity.
The conveyor belt shall be constructed of a suitable corrosion-resistant steel or corrosion-resisting material. The upright portion
of the belt may be of corrosion-resistant steel or corrosion resisting material. When dishware contact surfaces occur, a nonmetallic,
non-marking material shall be utilized. It shall be designed to accept dishes, cup and glass racks when used, and food service
utensils. The conveyor will automatically stop if the operator should fail to remove sanitized items from the conveyor belt at the
unload end.
7.3 Piping, Tubing, Fittings, and Valves (Installation)—Connections shall be readily accessible to facilitate installation and
maintenance. Piping, tubing, and valves shall be located, whenever possible, on the exterior of the machine. See Specifications
A29/A29M, A102, A167, A276, A554, B43, and B75.
7.4 Piping and Fittings—Water, steam piping, and fittings shall be of corrosion resisting material. Fresh water supply to the tank
shall be discharged not lower than 2 in. (50.8 mm) above the maximum flood level rim, or an effective air gap or vacuum breaker
shall be installed to prevent backflow. Backflow protection shall be in accordance with ASSE 1004. The drain and other plumbing
connections shall be standard pipe or tubing connections. Drainage piping shall be corrosion-resisting material, or suitable
heat-resisting plastic tubing with fittings. Drains may be joined into a single trunk line requiring only one connection or arranged
to permit individual connections to the waste line.
7.5 Valves—Steam valves shall be corrosion-resisting material designed for steam applications and for a saturated steam
working pressure of 50 psi (345 kPa). When specified, a separately packed service supply valve shall be provided for closing the
supply of water to the dishwasher. The drain valve shall be permanently marked to show “open” and “closed” position and shall
be lever-operated or wheel operated, ruggedly designed for foot or hand operation except when drain valve closure is automatic.
Fresh water rinse valves shall be reliable and fully automatic and suitable for 210°F (98.9°C) water. The manually operated valves,
when used, shall be identified.
7.6 Spray Assemblies—All spray nozzles and spray arm manifolds shall be corrosion-resisting materials (see Specification
A582/A582M). All spray assemblies shall be removable without the use of tools and shall be easily cleanable or easily cleanable
in place. Final sanitizing rinse spray assemblies, components, or both shall be removable for deliming, descaling, and similar
maintenance.
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F860 − 07 (2018)
7.7 Tank—The tank shall be constructed of not less than 0.055 in. (0.0021 mm) corrosion-resistant steel or other
corrosion-resisting material.
7.8 Overflow—The dishwashers shall have a readily accessible overflow drain in the tank. The overflow unit, or cover, when
provided, shall be readily removable for cleaning.
7.9 Scrap Trays (Strainers
...
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