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ASTM F760-93(2006)

(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.
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.
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. For specific hazards statements see Section .

General Information

Status
Historical
Publication Date
09-Apr-2006
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(2000) - Standard Specification for Food Service Equipment Manuals
Effective Date
10-Apr-2006
Replaced By
ASTM F760-93(2012) - Standard Specification for Food Service Equipment Manuals
Effective Date
01-May-2012
Referred By
ASTM F1126-12(2023) - Standard Specification for Food Cutters (Electric)
Effective Date
10-Apr-2006
Referred By
ASTM F2520-20 - Standard Specification for Reach-in Refrigerators, Freezers, Combination Refrigerator/Freezers, and Thaw Cabinets
Effective Date
10-Apr-2006
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
10-Apr-2006
Referred By
ASTM F1919-14(2019) - Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric
Effective Date
10-Apr-2006
Referred By
ASTM F1371-13(2018)e1 - Standard Specification for Vegetable Peeling Machines, Electric
Effective Date
10-Apr-2006
Referred By
ASTM F2796-19 - Standard Specification for Hot Food Holding Tables
Effective Date
10-Apr-2006
Referred By
ASTM F2092-14(2022) - Standard Specification for Convection Oven Gas or Electric
Effective Date
10-Apr-2006
Referred By
ASTM F919-20 - Standard Specification for Slicing Machines, Food, Electric
Effective Date
10-Apr-2006
Referred By
ASTM F1217-17(2023) - Standard Specification for Cooker, Steam
Effective Date
10-Apr-2006
Referred By
ASTM F2202-02(2020) - Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets
Effective Date
10-Apr-2006
Referred By
ASTM F1966-12(2023) - Standard Specification for Dough Divider and Rounding Machines
Effective Date
10-Apr-2006
Referred By
ASTM F2800-11(2017) - Standard Specification for Recirculating Hood System for Cooking Appliances
Effective Date
10-Apr-2006
Referred By
ASTM F1899-14a(2019) - Standard Specification for Food Waste Pulper Without Waterpress Assembly
Effective Date
10-Apr-2006

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ASTM F760-93(2006) - Standard Specification for Food Service Equipment ManualsASTM F760-93(2006) - Standard Specification for Food Service Equipment Manuals
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ASTM F760-93(2006) - Standard Specification for Food Service Equipment Manuals
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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
An American National Standard
Designation: F760 – 93 (Reapproved 2006)
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 cannot be clearly described in the text. Where necessary for
clarity, manuals shall show configuration for the removal and
1.1 This specification covers requirements for manuals for
reassembly of parts. As applicable, the following shall be
food service equipment which shall contain, as a minimum,
included: schematic diagrams which show the functional
complete installation, operating, preventive maintenance and
arrangement of components; wiring diagrams which show the
service instructions, including applicable charts and diagrams
physical electrical connections of the circuit arrangement; and
and an illustrated parts data section.
schematic piping diagrams which depict the interconnection of
1.2 This standard does not purport to address all of the
components, piping, tubing, or hose and the direction and
safety concerns, if any, associated with its use. It is the
sequence of liquid or gas flow. Diagrams shall be separate for
responsibility of the user of this standard to establish appro-
gas and each type of liquid flow.
priate safety and health practices and determine the applica-
bilityofregulatorylimitationspriortouse.Forspecifichazards
4. Hazards
statements see Section 4.
4.1 Warning notices shall be used to indicate any condition
2. Significance and Use or practice that could result in personal injury or possible loss
of life.
2.1 This specification applies to manuals for food service
4.2 Caution notices shall be used to indicate any condition
equipment that in normal operation requires regularly sched-
or practice which, if not strictly observed or remedied, could
uled servicing, inspection, or component replacement. The
result in damage to or destruction of the equipment.
requirement for manuals for food service equipment that does
not require regularly scheduled servicing shall be optional for
5. Unpacking Instructions
each manufacturer.
5.1 When unusual unpacking conditions exist, instructions
3. Format for unpacking as well as the locations of manuals if provided,
shall be indicated on the outside of the shipping container.
3.1 Size of Paper—8 ⁄2 by 11 in. (or capable of being folded
or unfolded to 8 ⁄2 by 11-in. sheets).
6. Manual Instructions
3.2 Type Size—Nine point or larger for body of text; seven
6.1 Manuals may be furnished individually, or they may be
point for footnotes and tables.
combined.
3.3 General—Printed copies shall be legible, and may be
6.2 InstallationandStart-UpManual— Installation instruc-
bound. If loose leaf they shall be furnished in a single
tions shall be furnished with equipment showing installation
protective cover. The instructions portions of the manuals shall
requirements. Inspection procedures for in-shipment damage
be in simple language, easily understood by personnel respon-
shall be explained. Special installation instructions, such as
sible for the installation, operation, and maintenance of the
foundation, ventilation, and clearance requirements, plumbing
equipment. Subjects difficult to present in narrative form shall
and electrical connections, mounting details, wiring diagrams,
be clarified by the use of illustrations, charts, or tables with
initial lubrication instructions, and alignment procedures, if
appropriate headings.
applicable, shall be provided or pertinent references cited.
3.4 Illustrations and Diagrams—Manuals shall contain suf-
Initial adjustment procedures and control settings shall be
ficient illustrations (line drawings or halftones, or both) to
specified. Installation instructions shall include a statement that
locate and identify components necessary for operation and
the installation must conform to local codes or, in their
components that may require maintenance when their location
absence, nationally recognized codes.
6.3 Operation Manual—Operating instructions shall be fur-
This specification is under the jurisdiction of ASTM Committee F26 on Food
nished with the equipment. Theory of operation shall be
Service Equipment and is the direct responsibility of Subcommittee F26.91 on
provided for operating and maintenance personnel. Operating
Editorial and Nomenclature.
instructions shall include, but not be limited to the following:
Current edition approved April 1, 2006. Published April 2006. Originally
approved in 1982. Last previous edition approved in 2000 as F760 – 93 (2000).
DOI: 10.1520/F0760-93R06.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F760 – 93 (2006)
6.3.1 Explanation of the use and function of each control or mine the cause of trouble and instructions for the restoration of
instrument used by the operator, the equipment to operating conditions.
6.3.2 Start up and shut down procedures, 6.5.2 Repair and Component Replacement— Instructions
6.3.3 Normal operation procedures, and shall be furnished in proper sequence for repairing or replacing
6.3.4 Appropriate safety instructions. equipment components, or both. Test, adjustment, and check-
out data after reassembly shall be included. Illustrations,
NOTE 1—It is suggested that the manufacturer consider a standardized
including exploded views, should be used as necessary.
format for the operator instructions such as the “Job Performance
6.5.3 Special Tools—If special tools are needed to perform
Breakdown” recommended by the National Safety Council.
servicing, sources of suppl
...

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ABSTRACT
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This specification covers grades of fuel oil intended for use in various types of fuel-oil-burning equipment under various climatic and operating conditions. These grades include the following: Grades No. 1 S5000, No. 1 S500, No. 2 S5000, and No. 2 S500 for use in domestic and small industrial burners; Grades No. 1 S5000 and No. 1 S500 adapted to vaporizing type burners or where storage conditions require low pour point fuel; Grades No. 4 (Light) and No. 4 (Heavy) for use in commercial/industrial burners; and Grades No. 5 (Light), No. 5 (Heavy), and No. 6 for use in industrial burners. Preheating is usually required for handling and proper atomization. The grades of fuel oil shall be homogeneous hydrocarbon oils, free from inorganic acid, and free from excessive amounts of solid or fibrous foreign matter. Grades containing residual components shall remain uniform in normal storage and not separate by gravity into light and heavy oil components outside the viscosity limits for the grade. The grades of fuel oil shall conform to the limiting requirements prescribed for: (1) flash point, (2) water and sediment, (3) physical distillation or simulated distillation, (4) kinematic viscosity, (5) Ramsbottom carbon residue, (6) ash, (7) sulfur, (8) copper strip corrosion, (9) density, and (10) pour point. The test methods for determining conformance to the specified properties are given.
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1.1.2 Grades B6–B20 S5000, B6–B20 S500, and B6–B20 S15 are middle distillate fuel/biodiesel blends for use in domestic and small industrial burners.  
1.1.3 Grades No. 4 (Light) and No. 4 are heavy distillate fuels or middle distillate/residual fuel blends used in commercial/industrial burners equipped for this viscosity range.  
1.1.4 Grades No. 5 (Light), No. 5 (Heavy), and No. 6 are residual fuels of increasing viscosity and boiling range, used in industrial burners. Preheating is usually required for handling and proper atomization.  
Note 1: For information on the significance of the terminology and test methods used in this specification, see Appendix X1.
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1.4 The values stated in SI units are to be regarded as standard.  
1.4.1 Non-SI units are provided in Table 1 and Table 2 and in 7.1.2.1/7.1.2.2 because these are common units used in the industry.
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