ASTM F1827-97(2000)
(Terminology)Standard Terminology Relating to Food Service Equipment
Standard Terminology Relating to Food Service Equipment
SCOPE
1.1 This terminology covers definitions for various terms and equipment listed in the test methods and specifications for Committee F-26 on Food Service Equipment.
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Standards Content (Sample)
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Designation:F1827–97 (Reapproved 2000)
Standard Terminology Relating to
Food Service Equipment
This standard is issued under the fixed designation F 1827; 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 F 1150 Specification for Commercial Food Waste Pulper
and Waterpress Assembly
1.1 This terminology covers definitions for various terms
F 1202 Specification for Washing Machines, Heat Sanitiz-
and equipment listed in the test methods and specifications for
ing, Commercial, Pot, Pan, and Utensil Vertically Oscillat-
Committee F-26 on Food Service Equipment.
ing Arm Type
2. Referenced Documents F 1203 Specification for Washing Machines-Pot, Pan, and
Utensil, Heat Sanitizing, Commercial Rotary Conveyor
2.1 ASTM Standards:
Type
F 759 Specification for Hot Chocolate Beverage Dispens-
F 1237 Specification for Commercial Dishwashing Ma-
ers
chines, Multiple-Tank, Continuous Oval-Conveyor Type,
F 858 Specification for Hot-Sanitizing Commercial Dish-
Heat Sanitizing
washing Machines, Single Tank, Conveyor Rack Type
F 1275 Test Method for the Performance of Griddles
F 859 Specification for Heat-Sanitizing Commercial Dish-
F 1299 Specification for Food Service Equipment Hoods
washing Machines, Multiple Tank, Conveyor Rack Type
for Cooking Appliances
F 860 Specification for Heat Sanitizing Commercial Dish-
F 1360 Specification for Ovens, Microwave, Electric
washing Machines, Multiple Tank, Rackless Conveyor
F 1361 Test Method for the Performance of Open Deep Fat
Type
Fryers
F 861 Specification for Commercial Dishwashing Racks
F 1371 Specification for Vegetable Peeling Machines, Elec-
F 917 Specification for Commercial FoodWaste Disposers
tric
F 918 Specification for Noncarbonated Mechanically Re-
F 1495 Specification for Oven, Combination, Electric
frigerated, Beverage Dispenser (Visible Product)
F 1484 TestMethodforthePerformanceofSteamCookers
F 919 Specification for Slicing Machines, Food, Electric
F 1496 Test Method for the Performance of Convection
F 952 Specification for Mixing Machines, Food, Electric
Ovens
F 953 SpecificationforCommercialDishwashingMachines
F 1521 Test Method for the Performance of Range Tops
(Stationary Rack, Dump Type) Chemical Sanitizing
F 1605 Test Method for the Performance of Double-Sided
F 1021 Specification for Feeders, Detergent, Rinse Agent,
Griddles
and Sanitizing Agent for Commercial Dishwashing and
F 1639 Test Method for the Performance of Combination
Glasswashing Machines
Ovens
F 1022 Specification for Chemical Sanitizing Commercial
F 1695 Test Method for the Performance of Underfired
Dishwashing Machines, Recirculated Wash, Fresh Water
Broilers
Rinse Type
F 1696 Test Method for the Energy Performance of Single
F 1023 Specification for Dispensers, Powdered Iced Tea
Rack, Hot Water Sanitizing, Door Type Commercial Dish-
F 1024 Specification for Dispensers, Rehydrated Mashed
washing Machines
Potato
F 1704 Test Method for the Performance of Commercial
F 1047 Specification for Frying and Braising, Tilting Type
Kitchen Ventilation Systems
F 1114 Specification for Heat Sanitizing Commercial Pot,
2.2 ANSI Standard:
Pan, and Utensil Station Rack Type Water-Driven Rotary
ANSI Z83 American National Standard for Gas Food Ser-
Spray
vice Equipment
F 1126 Specification for Food Cutters, Electric
2.3 UL Standards:
This terminology is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.91 on
Editorial and Nomenclature. Available from American National Standards Institute, 11 W. 42nd St., 13th
Current edition approved Oct. 10, 1997. Published August 1998. Floor New York, NY 10036.
2 5
Discontinued; See 1994 Annual Book of ASTM Standards, Vol 15.07. AvailablefromUnderwritersLaboratories,Inc.,333PfingstenRd.,Northbrook,
Annual Book of ASTM Standards, Vol 15.07. IL 60062.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F1827
ANSI/UL Standard No. 197 Commercial Electric Cooking type—machines with a final rinse using fresh water from an
Appliances outside source combined with chemical sanitizing solution;
UL Standard No. 710 Grease Extractors for Exhause Ducts additional parts: chemical sanitizing equipment. See dish-
UL Standard No. 763 Motor-Operated Commercial Food washing machine, commercial.
Preparing Machines
chemical sanitizing, stationary rack, dump type—machines
UL Standard No. 969 Marking and Labeling Systems
with chemical sanitizing solution added to the rinse cycle;
2.4 NSF International Standards:
additional parts: chemical sanitizing equipment. See dish-
ANSI/NSF Standard No. 2 Food Service Equipment
washing machine, commercial.
ANSI/NSF Standard No. 4 Commercial Cooking, Rether-
conveyor—a mechanism designed to move racked/unracked
malization and Powdered Hot Food Holding and Trans-
dishware through the treatment stages and out to the clean
port Equipment
end of conveyor type dishwashing machines.
ANSI/NSF Standard No. 8 Commercial Powdered Food
detergent feeder— a device that automatically feeds detergents
Preparation Equipment
into wash tanks of spray-type commercial dishwashing and
ANSI/NSF Standard No. 3 Commercial Spray-Type Dish-
glasswashing machines.
washing and Glasswashing Machines
dish rack—a peg type, polypropylene, or other noncorrosive
2.5 NFPA Standard:
material rack designed to hold tableware in place during
NFPA Standard No. 96
washing.
dishwater inlet— incoming water to dishwater.
3. Terminology
heat sanitize— fresh water, heater to a minimum specified
3.1 Definitions–Food Service Appliances:
temperature(usuallyaminimumof180°F),todestroyorkill
braising pan—equipment suitable for the preparation of foods
any residual bacteria from tableware.
by several methods, such as frying, braising, boiling and
heat sanitizing, conveyor rack type—machines that automati-
simmering.
cally convey racks of soiled tableware through treatment
broiler, conveyor—equipment that carries the food product on
stages and final heat sanitizing rinse, conveying them out at
a wire rack through a tunnel that heats using high tempera-
the clean end of the machine; additional parts: rinse cham-
ture radiant heat sources above and or below the rack, for
ber, heating equipment, and conveying mechanism. See
cookingononeorbothsidesofthefoodproductatonce.See
dishwashing machine, commercial.
broiler, overfired and broiler, underfired.
heat sanitizing, stationary rack type—manually fed machines,
broiler, overfired—equipment with a high temperature radiant
includes a final heat sanitizing rinse; additional parts: heat-
heat source above a grate for cooking food.
ing equipment. See dishwashing machine, commercial.
upright broiler—aheavydutyfreestandingpieceofequipment
heat sanitizing, continuous oval-conveyor type—dishwashing
with a high input rate and production capacity among
machine and conveyor-table when assembled, shall form an
overfired broilers. See broiler, overfired.
oval-shaped dish handling system. Machines shall automati-
salamander—a medium duty broiler, with approximately half
cally convey racks of soiled tableware through the treatment
the depth of an upright, and generally mounted above a
stages, including a final heat sanitizing rinse of the machine,
commercial range. See broiler, overfired.
conveying them out to the clean tableware removal area of
broiler, underfired—equipment with a high temperature radi-
the conveyor: additional parts: recirculating pre-wash cham-
ant heat source below a grate for cooking food, including
ber, rinse chamber, conveying mechanisms, heating equip-
charbroiler, radiant-broilers, smokeless broilers, etc.
ment and horizontal conveyor tables. See dishwashing
cheesemelter—a low input unit, designed to melt cheese on
machine, commercial.
top of specialty foods, but usually incapable of fully cooking
heat sanitizing, rackless conveyor type—machines shall auto-
a food item such as steak or chicken. See broiler, overfired.
matically convey unracked soiled tableware through the
dishwashing machine, commercial—machines that uni-
treatment stages, includes a final heat sanitizing rinse,
formly wash, rinse, and sanitize kitchen ware. The machines
conveying them out at the clean end of the machine;
shall be capable of removing physical soil from properly
additional parts: rinse chamber, conveying mechanisms, and
rackedandprescrapedtableware,andsanitizingmultiple-use
heating equipment. See dishwashing machine, commer-
tableware.
cial.
booster heater— the water heater responsible for heating and
pot, pan, and utensil washing machine, commercial—see pot,
maintainingthefinalsanitizingrinsewater(toaminimumof
pan, and utensil washing machines, commercial.
180°F) to dishwater, may be separate from dishwater or
integral. rinse additive feeder—a device that automatically feeds rinse
chemical sanitizing—solution to destroy or kill any residual additives into recirculated or non-recirculated rinse water of
bacteria from multiple-use tableware. spray-type commercial dishwashing and glasswashing ma-
chemical sanitizing, recirculated wash, fresh water rinse chines.
sanitizing agent feeder—a device that automatically feeds
sanitizer into recirculated or non-recirculated rinse water of
spray-type commercial dishwashing and glasswashing ma-
Available fromThe National Fire ProtectionAssociation, 1 Batterymarch Park,
Quincy, MA 02269-9101. chines.
F1827
tank heater—heating system that maintains the dishwasher’s drain it away to a container. They are cleaned by running
wash tank temperature. them through a dishwasher or by soaking and rinsing. See
grease extractors.
dispenser—commercial equipment designed to deliver a bev-
erage or food product.
stationary extractor—a series of horizontal baffles that run the
aeration system— a type of circulation system that causes the
full length of the exhaust hood and are not removable for
beverage to cascade across the top and down the sides of the cleaning. It includes one or more water manifolds with spray
bowl interior incorporating sir into the beverage.
nozzles that, upon activation, wash the grease extractor with
circulation system—the system that moves the beverage within hot, detergent-injected water, removing the accumulation of
the bowl to ensure proper cooling and mixing. grease from the extractor. See grease extractors.
hot chocolate dispenser—commercial equipment designed to
makeup air—the supply of outside air, tempered or untem-
deliver a predetermined amount of hot chocolate flavored
pered, to a building in a controlled manner for the replace-
beverage.
ment of air exhausted through the hood, or the supply of
noncarbonated mechanically refrigerated visible product, bev- outside air, untempered, into the hood to reduce the amount
erage dispenser—counter-top equipment, mechanically re- of tempered air exhausted from the building.
frigerated, with a transparent, impact-resistant container
hood with integrated makeup air—an exhaust hood that
designed to afford a visual display of the beverage.
introduces makeup air through a plenum, as an integral part
powdered iced tea dispenser—commercial equipment de-
of the hood. Integral makeup air options include down
signed to deliver a portion of instant tea, usually mixed with
discharge, front face discharge,or internal discharge (short-
tap water and dispensed into a container with ice.
circuit), or both.
rehydrated mashed potato dispenser—commercial equipment
down discharge— makeup air method is used when spot
designed to deliver whipped or mashed potatoes.
cooling of the cooking staff is desired to help relieve the
throw—a quantity of liquid or powder ingredient that is
effects of severe radiant heat generated from equipment such
augured, pumped, or dispensed into a liquid of larger mass
as charbroilers.The makeup air must be heated or cooled, or
and makes up the basic flavoring and/or solid of a finished
both, depending on the climate.
product.
front face discharge—makeup air method that is very flexible,
whippers—amechanicaldeviceusedtobeatairintoabeverage
butshouldbedirectedawayfromthehood,butthecloserthe
so as to change its properties from a liquid drink to a frothy
airoutlet’sloweredgeistothebottomofthehood,thelower
drink.
the velocity must be to avoid drawing effluent out of the
exhaust hood—a device that captures hot air, odors, and
hood.
vapors produced in the cooking process and directs them to
internal discharge—method in which makeup air is introduced
an exhaust fan.
inside the hood. This design has limited application, and the
canopy—a covering fixed above cooking equipment and over-
amount of supply air able to be introduced varies consider-
hanging on all sides of its unclosed sides, whose lower edge
able with the type of cooking equipment and the exhaust
is a minimum height of 6 ft 6 in. from the finished floor.The
flow rate. Makeup air may be untempered depending on
purposeofthecanopyistocontainandcapturetheunwanted
climatic conditions.
by-products resulting from cooking activities and may be
short-circuit— see internal discharge.
Type I or Type II. See Type I, Type II, and exhaust hood.
noncanopy—a fixed device located in close proximity over
wall-mounted canopy—used for all types of cooking equip-
cooking equipment and in some cases having a shelf-like
ment located against a wall. See canopy.
appearance. The purpose of which is to channel air move-
single island canopy—used for all types of cooking equipment
ment to contain and capture the unwanted by-products
in a single line island configuration. See canopy.
resulting from cooking activities.
doubleislandcanopy—usedforalltypesofcookingequipment
backshelf—used for counter-height equipment typically lo-
mounted back to back in an island configuration. See
cated against a wall, but could be freestanding.
canopy.
eyebrow—used for direct mounting to ovens and some dish-
grease removal devices:
washers.
baffle filters— a series of vertical baffles designed to capture
pass-over style— used over counter-height equipment when
grease and drain it away to a container. The filters are
pass-overconfiguration(fromthecookingsidetotheserving
arranged in a channel or bracket for easy insertion into, and
side) is required.
removal from, the hood for cleaning, and are usually
Type I—exhaust hood designed for removal of grease and
constructed of aluminum, steel, or stainless steel and they
smoke. It includes both listed grease filter, baffles, or
come i
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