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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 F2796-19 - Standard Specification for Hot Food Holding Tables
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 F917-19 - Standard Specification for Commercial Food Waste Disposers
Effective Date
10-Apr-2006
Referred By
ASTM F860-07(2018)e1 - Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Multiple Tank, Rackless Conveyor Type
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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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
An American National Standard
Designation: F760 – 93 (Reapproved 2006)
Standard Specification for
1
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.
1
3.1 Size of Paper—8 ⁄2 by 11 in. (or capable of being folded
1
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-
1
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 ©
...

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