ASTM F1827-13(2019)

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 F26 on Food Service Equipment.  
1.2 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: 30-Jun-2019
• ICS: 01.040.67 - Food technology (Vocabularies)
• ICS: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.91 - Editorial and Nomenclature

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.
Designation: F1827 − 13 (Reapproved 2019) An American National Standard
Standard Terminology Relating to
1
Food Service Equipment
This standard is issued under the fixed designation F1827; 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.
1. Scope broiler, underfired—equipment with a high temperature radi-
ant heat source below a grate for cooking food, including
1.1 This terminology covers definitions for various terms
charbroiler, radiant-broilers, smokeless broilers, etc.
and equipment listed in the test methods and specifications for
Committee F26 on Food Service Equipment.
cheesemelter—a low input unit, designed to melt cheese on
top of specialty foods, but usually incapable of fully cooking
1.2 This international standard was developed in accor-
a food item such as steak or chicken. See broiler, overfired.
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the
dishwashing machine, commercial—a machine designed to
Development of International Standards, Guides and Recom-
clean and sanitize plates, glasses, cups, bowls, utensils, and
mendations issued by the World Trade Organization Technical
trays by applying sprays of a detergent solution (with or
Barriers to Trade (TBT) Committee.
without blasting media granules) and a sanitizing rinse.
chemical sanitizing, recirculated wash, fresh water rinse
2. Terminology
type—machines with a final rinse using fresh water from an
2.1 Definitions–Food Service Appliances:
outside source combined with chemical sanitizing solution;
braising pan—a combination griddle and skillet with a me-
additional parts: chemical sanitizing equipment. See dish-
chanical or electrical tilting mechanism mounted on a floor
washing machine, commercial.
stand or counter or suspended from wall brackets. Equip-
chemical sanitizing, stationary rack, dump type—machines
ment suitable for the preparation of foods by several
with chemical sanitizing solution added to the rinse cycle;
methods, such as frying, braising, boiling, or simmering,
additional parts: chemical sanitizing equipment. See dish-
with a cooking surface that can be tilted to drain off product
washing machine, commercial.
or liquid, or both. Also known as a tilting skillet.
heat sanitizing, conveyor rack type—machines that automati-
broiler, conveyor—equipment that carries the food product on
cally convey racks of soiled tableware through treatment
a wire rack through a tunnel that heats using high tempera-
stages and final heat sanitizing rinse, conveying them out at
ture radiant heat sources above and or below the rack, for
the clean end of the machine; additional parts: rinse
cooking on one or both sides of the food product at once. See
chamber,heatingequipment,andconveyingmechanism.See
broiler, overfired and broiler, underfired.
dishwashing machine, commercial.
broiler, overfired—equipment with a high temperature radiant
heat sanitizing, stationary rack type—manually fed machines,
heat source above a grate for cooking food.
includes a final heat sanitizing rinse; additional parts: heat-
ing equipment. See dishwashing machine, commercial.
upright broiler—aheavydutyfreestandingpieceofequipment
with a high input rate and production capacity among
heat sanitizing, continuous oval-conveyor type—dishwashing
overfired broilers. See broiler, overfired.
machine and conveyor-table when assembled, shall form an
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
the conveyor: additional parts: recirculating pre-wash
chamber, rinse chamber, conveying mechanisms, heating
1
This terminology is under the jurisdiction of ASTM Committee F26 on Food
equipment and horizontal conveyor tables. See dishwashing
Service Equipment and is the direct responsibility of Subcommittee F26.91 on
machine, commercial.
Editorial and Nomenclature.
Current edition approved July 1, 2019. Published July 2019. Originally approved
heat sanitizing, rackless conveyor type—machines shall auto-
in 1997. Last previous edition approved in 2013 as F1827 – 13. DOI: 10.1520/
F1827-13R19. matically convey unracked soiled tabl
...