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ASTM F760-93(2017)

(Specification)

Standard Specification for Food Service Equipment Manuals

Standard Specification for Food Service Equipment Manuals

ABSTRACT
This specification covers the requirements for food service equipment manuals which shall contain, as a minimum, information pertaining to complete installation and start-up, operation, preventive maintenance, and service instructions for troubleshooting, repair, and component replacement, including applicable charts and diagrams, and an illustrated parts data section.
SIGNIFICANCE AND USE
2.1 This specification applies to manuals for food service equipment that in normal operation requires regularly scheduled servicing, inspection, or component replacement. The requirement for manuals for food service equipment that does not require regularly scheduled servicing shall be optional for each manufacturer.
SCOPE
1.1 This specification covers requirements for manuals for food service equipment which shall contain, as a minimum, complete installation, operating, preventive maintenance and service instructions, including applicable charts and diagrams and an illustrated parts data section.  
1.2 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. For specific hazards statements see Section 4.  
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

Status
Published
Publication Date
31-Oct-2017
ICS
97.020 - Home economics in general
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.91 - Editorial and Nomenclature
Current Stage
Ref Project

Relations

Replaces
ASTM F760-93(2012) - Standard Specification for Food Service Equipment Manuals
Effective Date
01-Nov-2017
Referred By
ASTM F1360-17(2023) - Standard Specification for Ovens, Microwave, Electric
Effective Date
01-Nov-2017
Referred By
ASTM F1603-17(2023) - Standard Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam, Gas and Electric Heated
Effective Date
01-Nov-2017
Referred By
ASTM F1568-12(2023) - Standard Specification for Food Processors, Electric
Effective Date
01-Nov-2017
Referred By
ASTM F1021-18 - Standard Specification for Feeders, Detergent, Rinse Agent, and Sanitizing Agent for Commercial Dishwashing and Glasswashing Machines
Effective Date
01-Nov-2017
Referred By
ASTM F1604-15(2020)e1 - Standard Specification for Freezers, Ice Cream, Soft Serve, Shake
Effective Date
01-Nov-2017
Referred By
ASTM F859-21 - Standard Specification for Heat-Sanitizing Commercial Dishwashing Machines, Multiple Tank, Conveyor Rack Type
Effective Date
01-Nov-2017
Referred By
ASTM F1202-22 - Standard Specification for Washing Machines, Heat Sanitizing, Commercial, Pot, Pan, and Utensil Vertically Oscillating Arm Type
Effective Date
01-Nov-2017
Referred By
ASTM F1919-14(2019) - Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric
Effective Date
01-Nov-2017
Referred By
ASTM F953-19 - Standard Specification for Commercial Dishwashing Machines (Stationary Rack, Dump Type) Chemical Sanitizing
Effective Date
01-Nov-2017
Referred By
ASTM F1047-17(2023) - Standard Specification for Frying and Braising Pans, Tilting Type
Effective Date
01-Nov-2017
Referred By
ASTM F2891-15(2020)e1 - Standard Specification for Commercial Bulk Milk Dispensers, Mechanically Refrigerated
Effective Date
01-Nov-2017
Referred By
ASTM F860-07(2018)e1 - Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Multiple Tank, Rackless Conveyor Type
Effective Date
01-Nov-2017
Referred By
ASTM F1150-22 - Standard Specification for Commercial Food Waste Pulper and Waterpress Assembly
Effective Date
01-Nov-2017
Referred By
ASTM F2521-09(2022) - Standard Specification for Heavy-Duty Ranges, Gas and Electric
Effective Date
01-Nov-2017

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ASTM F760-93(2017) - Standard Specification for Food Service Equipment ManualsASTM F760-93(2017) - Standard Specification for Food Service Equipment Manuals
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ASTM F760-93(2017) - Standard Specification for Food Service Equipment Manuals
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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.
Designation: F760 −93 (Reapproved 2017) An American National Standard
Standard Specification for
Food Service Equipment Manuals
ThisstandardisissuedunderthefixeddesignationF760;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.
1. Scope sible for the installation, operation, and maintenance of the
equipment. Subjects difficult to present in narrative form shall
1.1 This specification covers requirements for manuals for
be clarified by the use of illustrations, charts, or tables with
food service equipment which shall contain, as a minimum,
appropriate headings.
complete installation, operating, preventive maintenance and
service instructions, including applicable charts and diagrams 3.4 Illustrations and Diagrams—Manuals shall contain suf-
and an illustrated parts data section. ficient illustrations (line drawings or halftones, or both) to
locate and identify components necessary for operation and
1.2 This standard does not purport to address all of the
components that may require maintenance when their location
safety concerns, if any, associated with its use. It is the
cannot be clearly described in the text. Where necessary for
responsibility of the user of this standard to establish appro-
clarity, manuals shall show configuration for the removal and
priate safety, health, and environmental practices and deter-
reassembly of parts. As applicable, the following shall be
mine the applicability of regulatory limitations prior to use.
included: schematic diagrams which show the functional
For specific hazards statements see Section 4.
arrangement of components; wiring diagrams which show the
1.3 This international standard was developed in accor-
physical electrical connections of the circuit arrangement; and
dance with internationally recognized principles on standard-
schematic piping diagrams which depict the interconnection of
ization established in the Decision on Principles for the
components, piping, tubing, or hose and the direction and
Development of International Standards, Guides and Recom-
sequence of liquid or gas flow. Diagrams shall be separate for
mendations issued by the World Trade Organization Technical
gas and each type of liquid flow.
Barriers to Trade (TBT) Committee.
4. Hazards
2. Significance and Use
4.1 Warning notices shall be used to indicate any condition
2.1 This specification applies to manuals for food service
or practice that could result in personal injury or possible loss
equipment that in normal operation requires regularly sched-
of life.
uled servicing, inspection, or component replacement. The
requirement for manuals for food service equipment that does 4.2 Caution notices shall be used to indicate any condition
not require regularly scheduled servicing shall be optional for or practice which, if not strictly observed or remedied, could
each manufacturer. result in damage to or destruction of the equipment.
3. Format 5. Unpacking Instructions
5.1 When unusual unpacking conditions exist, instructions
3.1 Size of Paper—8 ⁄2 by 11 in. (or capable of being folded
or unfolded to 8 ⁄2 by 11-in. sheets). for unpacking as well as the locations of manuals if provided,
shall be indicated on the outside of the shipping container.
3.2 Type Size—Nine point or larger for body of text; seven
point for footnotes and tables.
6. Manual Instructions
3.3 General—Printed copies shall be legible, and may be
6.1 Manuals may be furnished individually, or they may be
bound. If loose leaf they shall be furnished in a single
combined.
protective cover. The instructions portions of the manuals shall
6.2 Installation and Start-Up Manual— Installation instruc-
be in simple language, easily understood by personnel respon-
tions shall be furnished with equipment showing installation
requirements. Inspection procedures for in-shipment damage
shall be explained. Special installation instructions, such as
This specification is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.91 on
foundation, ventilation, and clearance requirements, plumbing
Editorial and Nomenclature.
and electrical connections, mounting details, wiring diagrams,
Current edition approved Nov. 1, 2017. Published December 2017. Originally
initial lubrication instructions, and alignment procedures, if
approved in 1982. Last previous edition approved in 2012 as F760 – 93 (2012).
DOI: 10.1520/F0760-93R17. applicable, shall be provided or pertinent references cited.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F760 − 93 (2017)
Initial adjustment procedures and control settings shall be 6.5.1 Troubleshooting—Malfunctions that might occur dur-
specified. Installation instructions shall include a statement that ing operation shall be cited. Troubleshooting data and fault
the installation must conform to local codes or, in their isolation techniques, when used, shall indicate the symptom or
absence, nationally recognized codes. trouble. The instructions shall include test hookups to deter-
mine the cause of trouble and instructions for the restoration of
6.3 Operation Manual—Operating instructions shall be fur-
the equipment to operating conditions.
nished with the equipment. Theory of operation shall be
6.5.2 Repair and Component Replacement— Instructions
provided for operating and maintenance personnel. Operating
shall be furnished in proper sequence for repairing or replacing
instructions shall include, but not be limited to the following:
equipment components, or both. Test, adjustment, and check-
6.3.1 Explanation of the use and function of each control or
out data after reassembly shall be included. Illustrations,
instrument used
...

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SCOPE
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SCOPE
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5.2.3 SAE J308.  
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SCOPE
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1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.  
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1.2.1.1 The drawing in Annex A6 is in inch-pound units.  
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5.1.6 Panel failure modes.
SCOPE
1.1 This test method determines the two-dimensional flexural properties of sandwich composite plates subjected to a distributed load. The test fixture uses a relatively large square panel sample which is simply supported all around and has the distributed load provided by a water-filled bladder. This type of loading differs from the procedure of Test Method C393, where concentrated loads induce one-dimensional, simple bending in beam specimens.  
1.2 This test method is applicable to composite structures of the sandwich type which involve a relatively thick layer of core material bonded on both faces with an adhesive to thin-face sheets composed of a denser, higher-modulus material, typically, a polymer matrix reinforced with high-modulus fibers.  
1.3 The values stated in either SI units or inch-pound units are to be regarded separately as standard. Within the text the inch-pound units are shown in brackets. The values stated in each system are not exact equivalents; therefore, each system must be used independently of the other. Combining values from the two systems may result in nonconformance with the standard.  
1.4 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.5 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.

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