ASTM F1126-12(2017)e1

Standard Specification for Food Cutters (Electric)

ABSTRACT
This specification covers commercial electric food cutters with a rotating shallow bowl to carry food products through a set of rotating vertical knives that are on an axis perpendicular to the radii of the bowl. The food cutter can be for counter or table mounting, furnished with or without a table. Food cutters shall be of the following types, sizes, and classes: Types I and II; Sizes 1 and 2; and Classes A and B. Test methods shall be performed to conform with the specified requirements.
SCOPE
1.1 This specification covers commercial electric food cutters with a rotating shallow bowl to carry food products through a set of rotating vertical knives that are on an axis perpendicular to the radii of the bowl. The food cutter can be for counter or table mounting, furnished with or without a table.  
1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.3 The following precautionary caveat pertains only to the test method portion, Section 10, of this specification: 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.  
1.4 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: Historical
• Publication Date: 31-Oct-2017
• ICS: 97.040.50 - Small kitchen appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.04 - Mechanical Preparation Equipment

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
´1
Designation: F1126 − 12 (Reapproved 2017) An American National Standard
Standard Specification for
Food Cutters (Electric)
This standard is issued under the fixed designation F1126; 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.
ε NOTE—Editorial corrections incorporated throughout in November 2017.
1. Scope 2.2 NSF Standards:
NSF/ANSI 8 Commercial Powered Food Preparation Equip-
1.1 This specification covers commercial electric food cut-
ment
ters with a rotating shallow bowl to carry food products
NSF/ANSI 2 Food Equipment
through a set of rotating vertical knives that are on an axis
2.3 Underwriters Laboratories Standards:
perpendicular to the radii of the bowl. The food cutter can be
ANSI/UL 763 Motor-Operated Commercial Food Preparing
for counter or table mounting, furnished with or without a
Machines
table.
ANSI/UL 969 Marking and Labeling Systems
1.2 The values stated in inch-pound units are to be regarded
2.4 ANSI Standard:
as standard. The values given in parentheses are mathematical
ANSI Z1.4 Sampling Procedures and Tables for Inspection
conversions to SI units that are provided for information only
by Attributes
and are not considered standard.
2.5 Military Standards:
1.3 The following precautionary caveat pertains only to the MIL-STD-1399/300 Interface Standard for Shipboard
test method portion, Section 10, of this specification: This
Systems, Section 300A, Electric Power, Alternating Cur-
standard does not purport to address all of the safety concerns, rent
if any, associated with its use. It is the responsibility of the user
MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
of this standard to establish appropriate safety, health, and ment (Type I-Environmental and Type II-Internally Ex-
environmental practices and determine the applicability of
cited)
regulatory limitations prior to use. MIL-STD-461 Requirements for the Control of Electromag-
1.4 This international standard was developed in accor-
netic Interference Characteristics of Subsystems and
dance with internationally recognized principles on standard-
Equipment
ization established in the Decision on Principles for the
3. Terminology
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
3.1 Definitions:
Barriers to Trade (TBT) Committee.
3.1.1 electric food cutter, n—machine that uniformly re-
duces food products to a small particle size for salads, spreads,
2. Referenced Documents bread crumbs, and other food service recipes.
3.1.1.1 Discussion—Reduction of food product is accom-
2.1 ASTM Standards:
plished by combining the rotation of the product bowl with the
D3951 Practice for Commercial Packaging
perpendicular high-speed rotation of a set of stainless steel
F760 Specification for Food Service Equipment Manuals
cutlery knives. The food cutter shall consist of the following
F1166 Practice for Human Engineering Design for Marine
principal parts: base, legs (optional), product bowl, knives,
Systems, Equipment, and Facilities
bowl cover with interlock, motor, controls, and attachment
power take-off hub (optional) for attachments listed in 6.5.1.
This specification is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.04 on Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann
Mechanical Preparation Equipment. Arbor, MI 48113-0140, http://www.nsf.org.
Current edition approved Nov. 1, 2017. Published December 2017. Originally Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515,
approved in 1992. Last previous edition approved in 2012 as F1126 – 12. DOI: http://www.shopulstandards.com.
10.1520/F1126-12R17E01. Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036, http://www.ansi.org.
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
Standards volume information, refer to the standard’s Document Summary page on Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://
the ASTM website. www.dodssp.daps.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
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F1126 − 12 (2017)
4. Classification laboratory acceptable to the user, or a certificate issued by NSF
under its special one-time contract evaluation/certification
4.1 General—Food cutters shall be of the following types,
service.
sizes, and classes:
6.1.2 Compliance with ANSI/UL 763—Acceptable evidence
4.1.1 Types:
of meeting the requirements of ANSI/UL 763 shall be a UL
4.1.1.1 Type I—This machine shall have a rotating product
Listing Mark on the food cutter, or a certified test report from
bowl with rotating knives and power take-off hub to drive
a recognized independent testing laboratory acceptable to the
attachments.
user.
4.1.1.2 Type II—This machine shall have a rotating product
6.1.3 Materials—Materials used in the construction of food
bowl with rotating knives without a power take-off hub.
cutters shall comply with the applicable requirements of
4.1.2 Sizes:
3 NSF/ANSI 8. Materials used shall be free from defects that
4.1.2.1 Size 1—14-in. (355.6-mm) inside diameter, 2 ⁄4-in.
would adversely affect the performance or maintainability of
(70-mm) deep bowl with a minimum capacity equal to 5 lb
individual components of the overall assembly.
(2.27 kg) of fresh meat.
6.1.3.1 Corrosion-Resistant Steel—Corrosion-resistant steel
4.1.2.2 Size 2—18-in. (457.2-mm) inside diameter, 3 ⁄8-in.
shall conform to the requirements of any 300 series stainless
(92.1-mm) deep bowl with a minimum capacity equal to 14 lb
steel having a minimum chromium content of 16 %, in
(6.36 kg) of fresh meat.
accordance with NSF requirements, except knives, which shall
4.1.3 Classes:
conform to 6.3.
4.1.3.1 Class A—Mounted on legs.
4.1.3.2 Class B—Without legs. 6.1.3.2 Corrosion-Resisting Material—Corrosion-resisting
material is material other than corrosion-resistant steel that is
5. Ordering Information
equivalent in the food cutter application.
6.1.4 Human Factors Criteria—Human factors engineering
5.1 Purchasers should select the desired options permitted in
criteria, principles and practices, as defined in Practice F1166,
this specification and include the following information in the
shall be used in the design of all food cutters.
purchasing document:
5.1.1 Title, number, and date of this specification,
6.2 Bowl—The bowl shall be made of a single piece of
5.1.2 Type, size, and class of machine required (see 4.1),
corrosion-resistant steel and be readily removable for easy
5.1.3 Electrical power supply characteristics (current,
cleaning.
voltage, phase, frequency) (see 6.9.4),
6.3 Knives—The knives shall be cutlery grade stainless steel
5.1.4 Quantity of food cutters to be furnished,
with a hardness between 50 and 56 on the Rockwell C scale.
5.1.5 Stand (with or without casters), if required (see section
Each food cutter shall have a minimum of two cutting knives
6.8),
and have a knife speed of 1725 6 100 rpm.
5.1.6 Attachments required (see 6.5.1),
5.1.7 Labeling requirements (if different from 6.1.1, 6.1.2,
6.4 Bowl Cover—The bowl cover shall be made of a
and 13.1),
corrosion-resisting material and be of one-piece construction.
5.1.8 Accessory equipment, spare, and maintenance parts
6.5 Attachment Hub—The powered attachment hub pro-
required.
vided on the Type I food cutter shall be of corrosion-resisting
5.1.9 When Federal/Military procurement is required, re-
material and shall be permanently lubricated. The power hub
view and implement the applicable supplementary require-
drive unit shall have a speed of 209 6 25 rpm for Size 1 and
ments (see S1 through S9).
256 6 25 rpm for Size 2.
5.1.10 When specified, the purchaser shall be furnished
6.5.1 Attachments—Type I food cutters shall be provided,
certification that samples representing each lot have been either
when ordered, with any of the following attachments as
tested or inspected as directed in this specification and the
specified (see 5.1.6):
requirements have been met. When specified, a copy of the test
6.5.1.1 Nine-inch vegetable slicer,
results shall be furnished.
6.5.1.2 Meat chopper,
6. Physical Requirements
6.5.1.3 Dicer,
6.1 Design and Manufacture—The food cutter shall be 6.5.1.4 French-fry attachment, or
complete so that when connected to the specified source of
6.5.1.5 Speed drive attachment, or combination thereof.
power the unit can be used for its intended function. Food
6.6 Base—The supporting base for both Class A and Class B
cutters shall be rigid, and parts subject to wear shall be
food cutters shall be of one-piece construction and of a
accessible for adjustment and replacement. The food cutter
corrosion-resisting material. The base shall be of rigid and
shall meet the then current applicable requirements of NSF/
sturdy design and the entire bottom shall be enclosed com-
ANSI 8 and ANSI/UL 763.
pletely with a one-piece, corrosion-resisting material.
6.1.1 Compliance with NSF/ANSI 8—Acceptable evidence
of meeting the requirements of NSF/ANSI 8 shall be the NSF 6.7 Legs—Class A food cutters shall be provided with four
certification mark on the food cutter and listing in the manu- legs made of corrosion-resisting material. The legs shall each
facturer’s product listings on the NSF website, nsf.org, a have a rubber foot to ensure stability and shall be of a height
certified test report from a recognized independent testing to meet NSF/ANSI 8 requirements.
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F1126 − 12 (2017)
6.8 Accessory Stand—When specified (see 5.1.5), a stand of be started, and a quantity of meat equivalent to the minimum
rigid and stable design shall be provided. The stand shall be bowl capacity of the food cutter, shall be fed into the bowl (see
constructed of corrosion-resistant steel and the top shall be 4.1.2). The time necessary for processing shall be checked for
adjustable to a nominal 38 in. (965.2 mm) from the floor. The conformance to 8.1.1.
stand shall meet the requirements of NSF/ANSI 2 and, when
9.3 Chopper Attachment with ⁄8-in. (3.2-mm) Plate and
specified, casters shall be equipped with brakes.
Knife—Fresh, raw, boneless chuck in 1-in. (25.4-mm) × 1-in.
6.9 Electrical Devices: (25.4-mm) × 7-in. (178-mm) strips at a temperature of 40 6
6.9.1 Power Supply—The food cutter shall be furnished 5°F (4.4 6 2.8°C) shall be fed into the chopper as fast as the
with a 5-ft (1.52-m) minimum length cord and plug with feed screw is able to convey the product. The time necessary
ground or be double-insulated. The cord and plug shall be sized for processing shall be checked for conformance to 8.1.2.
and shall be the appropriate configuration for the specified
10. Sampling
electrical characteristics.
6.9.2 Motor(s)—Motor shall meet the requirements of
10.1 When specified in the contract or purchase order,
ANSI/UL 763. The horsepower rating of the Size 1 food cutter
sampling for inspection shall be performed in accordance with
shall be a minimum of ⁄2 hp and for a Size 2, a minimum of
ANSI Z1.4, which will supersede implied sampling require-
1 hp. The food cutter motor(s) shall be of the continuous duty
ments stated elsewhere in this specification.
type.
11. Inspection
6.9.3 Power Switch—The food cutter shall be furnished
with a switch, which shall open all motor leads (see 7.3).
11.1 End-Item Testing—When specified in the contract or
6.9.4 Electrical Specifications—Nominal electrical specifi-
purchase order, one production item, selected at random from
cations are: 120/60/1, 208/60/1, 240/60/1, 208/60/3, 240/60/3,
each lot, shall be tested by the manufacturer in accordance with
480/60/3.
the applicable paragraphs of Section 9. Performance results
shall be recorded in a permanent file and the information shall
7. Hazard Protection
be available to the customer upon demand. Any subsequent
7.1 The food cutter shall meet the requirements of ANSI/UL
change in design that would relate to performance shall require
763.
a new test record.
7.2 Switch Guard—The ON/OFF switch shall be guarded,
11.2 Quality Conformance Inspection—The manufacturer
or the operator shall be designed in such a manner to prevent
shall have an effective quality audit inspection.
unplanned activation.
11.3 Component and Material Inspection—Incoming com-
7.3 Bowl Cover Interlock—The cover shall be designed to
ponents and materials shall be inspected by the manufacturer to
interlock, either with the switch that starts the machine so that
the design parameters as specified on drawings or purchase
the bowl cover cannot be raised with the switch in the ON
documents, or both.
position or with a switch that disconnects power to the knife
12. Rejection and Rehearing
motor when the bowl cover is raised.
12.1 Rejection—During inspection, any failure to perform
8. Performance Requirements
in accordance with the requirements of this specification are
8.1 Significance—The purpose of the test is to demonstrate
cause for rejection of the lot.
the productivity of the food cutter and the chopper attachment.
12.2 Rehearing—The supplier will be given a rehearing on
8.1.1 Food Cutter and Knife—The processing of the meat as
the remainder of the lot by inspection of additional food
described in 9.2 shall be comparable to hamburger that has
cutter(s). Acceptance of the food cutter that failed inspection is
been run through a standard grinding plate with ⁄16-in. (4.75-
at the discretion of the purchaser.
mm) diameter holes and shall not exceed 2-min processing
time.
13. Product Marking
8.1.2 Chopper Attachment with ⁄8-in. (3.2-mm) Plate and
13.1 Identification—Each food cutter shall be provided with
Knife—The grinding of the meat as described in 9.3 shall yield
an identification plate or adjacent plates securely affixed to the
an average grind rate of 7 lb/min (3.2 kg/min) for a Size 1 food
item. The plate(s) shall be molded, die-stamped, etched on
cutter and 8 lb/min (3.67 kg/min) for a Size 2 food cutter.
metal, or an ANSI/UL 969 Recognized label material. The
marking(s) shall be durable and shall be legible and readily
9. Test Methods
visible after the item is installed in the intended manner. The
9.1 Operation—The food cutter shall function properly
identification plate(s) shall include the name, b
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
´1
Designation: F1126 − 12 F1126 − 12 (Reapproved 2017) An American National Standard
Standard Specification for
Food Cutters (Electric)
This standard is issued under the fixed designation F1126; 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.
ε NOTE—Editorial corrections incorporated throughout in November 2017.
1. Scope
1.1 This specification covers commercial electric food cutters with a rotating shallow bowl to carry food products through a set
of rotating vertical knives that are on an axis perpendicular to the radii of the bowl. The food cutter can be for counter or table
mounting, furnished with or without a table.
1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only and are not considered standard.
1.3 The following precautionary caveat pertains only to the test method portion, Section 10, of this specification: 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 safety, health, and healthenvironmental practices and determine the applicability of
regulatory limitations prior to use.
1.4 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.
2. Referenced Documents
2.1 ASTM Standards:
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
2.2 NSF Standards:
NSF/ANSI 8 Commercial Powered Food Preparation Equipment
NSF/ANSI 2 Food Equipment
2.3 Underwriters Laboratories Standards:
ANSI/UL 763 Motor-Operated Commercial Food Preparing Machines
ANSI/UL 969 Marking and Labeling Systems
2.4 ANSI Standard:
ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes
2.5 Military Standards:
MIL-STD-1399/300 Interface Standard for Shipboard Systems, Section 300A, Electric Power, Alternating Current
MIL-STD-167/1 Mechanical Vibration of Shipboard Equipment (Type I-Environmental and Type II-Internally Excited)
MIL-STD-461 Requirements for the Control of Electromagnetic Interference Characteristics of Subsystems and Equipment
This specification is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.04 on Mechanical
Preparation Equipment.
Current edition approved Nov. 1, 2012Nov. 1, 2017. Published December 2012December 2017. Originally approved in 1992. Last previous edition approved in 20082012
as F1126 – 08.F1126 – 12. DOI: 10.1520/F1126-12.10.1520/F1126-12R17E01.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140, http://www.nsf.org.
Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515.60515, http://www.shopulstandards.com.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
Available from Standardization Documents Order Desk, DODSSP, Bldg. 4, Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://www.dodssp.daps.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
´1
F1126 − 12 (2017)
3. Terminology
3.1 Definitions:
3.1.1 electric food cutter, n—machine that uniformly reduces food products to a small particle size for salads, spreads, bread
crumbs, and other food service recipes.
3.1.1.1 Discussion—
Reduction of food product is accomplished by combining the rotation of the product bowl with the perpendicular high-speed
rotation of a set of stainless steel cutlery knives. The food cutter shall consist of the following principal parts: base, legs (optional),
product bowl, knives, bowl cover with interlock, motor, controls, and attachment power take-off hub (optional) for attachments
listed in 6.5.1.
4. Classification
4.1 General—Food cutters shall be of the following types, sizes, and classes:
4.1.1 Types:
4.1.1.1 Type I—This machine shall have a rotating product bowl with rotating knives and power take-off hub to drive
attachments.
4.1.1.2 Type II—This machine shall have a rotating product bowl with rotating knives without a power take-off hub.
4.1.2 Sizes:
4.1.2.1 Size 1—14-in. (355.6-mm) inside diameter, 2 ⁄4-in. (70-mm) deep bowl with a minimum capacity equal to 5 lb (2.27 kg)
of fresh meat.
4.1.2.2 Size 2—18-in. (457.2-mm) inside diameter, 3 ⁄8-in. (92.1-mm) deep bowl with a minimum capacity equal to 14 lb (6.36
kg) of fresh meat.
4.1.3 Classes:
4.1.3.1 Class A—Mounted on legs.
4.1.3.2 Class B—Without legs.
5. Ordering Information
5.1 Purchasers should select the desired options permitted in this specification and include the following information in the
purchasing document:
5.1.1 Title, number, and date of this specification,
5.1.2 Type, size, and class of machine required (see 4.1),
5.1.3 Electrical power supply characteristics (current, voltage, phase, frequency) (see 6.9.4),
5.1.4 Quantity of food cutters to be furnished,
5.1.5 Stand (with or without casters), if required (see section 6.8),
5.1.6 Attachments required (see 6.5.1),
5.1.7 Labeling requirements (if different from 6.1.1, 6.1.2, and 13.1),
5.1.8 Accessory equipment, spare, and maintenance parts required.
5.1.9 When Federal/Military procurement is required, review and implement the applicable supplementary requirements (see S1
through S9).
5.1.10 When specified, the purchaser shall be furnished certification that samples representing each lot have been either tested
or inspected as directed in this specification and the requirements have been met. When specified, a copy of the test results shall
be furnished.
6. Physical Requirements
6.1 Design and Manufacture—The food cutter shall be complete so that when connected to the specified source of power the
unit can be used for its intended function. Food cutters shall be rigid, and parts subject to wear shall be accessible for adjustment
and replacement. The food cutter shall meet the then current applicable requirements of NSF/ANSI 8 and ANSI/UL 763.
6.1.1 Compliance with NSF/ANSI 8—Acceptable evidence of meeting the requirements of NSF/ANSI 8 shall be the NSF
certification mark on the food cutter and listing in the manufacturer’s product listings on the NSF website, nsf.org, a certified test
report from a recognized independent testing laboratory acceptable to the user, or a certificate issued by NSF under its special
one-time contract evaluation/certification service.
6.1.2 Compliance with ANSI/UL 763—Acceptable evidence of meeting the requirements of ANSI/UL 763 shall be a UL Listing
Mark on the food cutter, or a certified test report from a recognized independent testing laboratory acceptable to the user.
6.1.3 Materials—Materials used in the construction of food cutters shall comply with the applicable requirements of NSF/ANSI
8. Materials used shall be free from defects that would adversely affect the performance or maintainability of individual
components of the overall assembly.
´1
F1126 − 12 (2017)
6.1.3.1 Corrosion-Resistant Steel—Corrosion-resistant steel shall conform to the requirements of any 300 series stainless steel
having a minimum chromium content of 16 %, in accordance with NSF requirements, except knives, which shall conform to 6.3.
6.1.3.2 Corrosion-Resisting Material—Corrosion-resisting material is material other than corrosion-resistant steel that is
equivalent in the food cutter application.
6.1.4 Human Factors Criteria—Human factors engineering criteria, principles and practices, as defined in Practice F1166, shall
be used in the design of all food cutters.
6.2 Bowl—The bowl shall be made of a single piece of corrosion-resistant steel and be readily removable for easy cleaning.
6.3 Knives—The knives shall be cutlery grade stainless steel with a hardness between 50 and 56 on the Rockwell C scale. Each
food cutter shall have a minimum of two cutting knives and have a knife speed of 1725 6 100 rpm.
6.4 Bowl Cover—The bowl cover shall be made of a corrosion-resisting material and be of one-piece construction.
6.5 Attachment Hub—The powered attachment hub provided on the Type I food cutter shall be of corrosion-resisting material
and shall be permanently lubricated. The power hub drive unit shall have a speed of 209 6 25 rpm for Size 1 and 256 6 25 rpm
for Size 2.
6.5.1 Attachments—Type I food cutters shall be provided, when ordered, with any of the following attachments as specified (see
5.1.6):
6.5.1.1 Nine-inch vegetable slicer,
6.5.1.2 Meat chopper,
6.5.1.3 Dicer,
6.5.1.4 French-fry attachment, or
6.5.1.5 Speed drive attachment, or combination thereof.
6.6 Base—The supporting base for both Class A and Class B food cutters shall be of one-piece construction and of a
corrosion-resisting material. The base shall be of rigid and sturdy design and the entire bottom shall be enclosed completely with
a one-piece, corrosion-resisting material.
6.7 Legs—Class A food cutters shall be provided with four legs made of corrosion-resisting material. The legs shall each have
a rubber foot to ensure stability and shall be of a height to meet NSF/ANSI 8 requirements.
6.8 Accessory Stand—When specified (see 5.1.5), a stand of rigid and stable design shall be provided. The stand shall be
constructed of corrosion-resistant steel and the top shall be adjustable to a nominal 38 in. (965.2 mm) from the floor. The stand
shall meet the requirements of NSF/ANSI 2 and, when specified, casters shall be equipped with brakes.
6.9 Electrical Devices:
6.9.1 Power Supply—The food cutter shall be furnished with a 5-ft (1.52-m) minimum length cord and plug with ground or be
double-insulated. The cord and plug shall be sized and shall be the appropriate configuration for the specified electrical
characteristics.
6.9.2 Motor(s)—Motor shall meet the requirements of ANSI/UL 763. The horsepower rating of the Size 1 food cutter shall be
a minimum of ⁄2 hp and for a Size 2, a minimum of 1 hp. The food cutter motor(s) shall be of the continuous duty type.
6.9.3 Power Switch—The food cutter shall be furnished with a switch, which shall open all motor leads (see 7.3).
6.9.4 Electrical Specifications—Nominal electrical specifications are: 120/60/1, 208/60/1, 240/60/1, 208/60/3, 240/60/3,
480/60/3.
7. Hazard Protection
7.1 The food cutter shall meet the requirements of ANSI/UL 763.
7.2 Switch Guard—The ON/OFF switch shall be guarded, or the operator shall be designed in such a manner to prevent
unplanned activation.
7.3 Bowl Cover Interlock—The cover shall be designed to interlock, either with the switch that starts the machine so that the
bowl cover cannot be raised with the switch in the ON position or with a switch that disconnects power to the knife motor when
the bowl cover is raised.
8. Performance Requirements
8.1 Significance—The purpose of the test is to demonstrate the productivity of the food cutter and the chopper attachment.
8.1.1 Food Cutter and Knife—The processing of the meat as described in 9.2 shall be comparable to hamburger that has been
run through a standard grinding plate with ⁄16-in. (4.75-mm) diameter holes and shall not exceed 2-min processing time.
8.1.2 Chopper Attachment with ⁄8-in. (3.2-mm) Plate and Knife—The grinding of the meat as described in 9.3 shall yield an
average grind rate of 7 lb/min (3.2 kg/min) for a Size 1 food cutter and 8 lb/min (3.67 kg/min) for a Size 2 food cutter.
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F1126 − 12 (2017)
9. Test Methods
9.1 Operation—The food cutter shall function properly when operated in accordance with the manufacturer’s instructions and
shall be operated in accordance with these instructions to determine compliance with 8.1.
9.2 Food Cutter Bowl and Knife—Fresh, raw, fat-trimmed, boneless chuck at a temperature of 40 6 5°F (4.46 2.8°C), cut into
2-in. (50.8-mm) cubes for the Size 1 food cutter and 3-in. (76.2-mm) cubes for the Size 2 food cutter. The machine shall be started,
and a quantity of meat equivalent to the minimum bowl capacity of the food cutter, shall be fed into the bowl (see 4.1.2). The time
necessary for processing shall be checked for conformance to 8.1.1.
9.3 Chopper Attachment with ⁄8-in. (3.2-mm) Plate and Knife—Fresh, raw, boneless chuck in 1-in. (25.4-mm) × 1-in.
(25.4-mm) × 7-in. (178-mm) strips at a temperature of 40 6 5°F (4.4 6 2.8°C) shall be fed into the chopper as fast as the feed
screw is able to convey the product. The time necessary for processing shall be checked for conformance to 8.1.2.
10. Sampling
10.1 When specified in the contract or purchase order, sampling for inspection shall be performed in accordance with ANSI
Z1.4, which will supercedesupersede implied sampling requirements stated elsewhere in this specification.
11. Inspection
11.1 End-Item Testing—When specified in the contract or purchase order, one production item, selected at random from each
lot, shall be tested by the manufacturer in accordance with the applicable paragraphs of Section 9. Performance results shall be
recorded in a permanent file and the information shall be available to the customer upon demand. Any subsequent change in design
that would relate to performance shall require a new test record.
11.2 Quality Conformance Inspection—The manufacturer shall have an effective quality audit inspection.
11.3 Component and Material Inspection—Incoming components and materials shall be inspected by the manufacturer to the
design parameters as specified on drawings or purchase documents, or both.
12. Rejection and Rehearing
12.1 Rejection—During
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