ASTM F1604-15(2020)e1

Standard Specification for Freezers, Ice Cream, Soft Serve, Shake

ABSTRACT
This specification covers the design, performance, and certification requirements pertinent to the construction of commercial ice cream, soft serve, and shake freezers that freeze and dispense frozen products (dairy, yogurt, custard, etc.) on a continuous basis. The ice cream freezers are classified into types according to frozen product produced, groups according to number of cylinders, styles according to mountability, classes according to condenser type, and grades freezing mechanism, as follows: Type I—soft-serve freezer; Type II—shake freezer; and Type III—combination soft-serve and shake freezer; Group 1—one freezing cylinder; Group 2—two freezing cylinders; Group 3—three freezing cylinders; and Group 4—four freezing cylinders; Style 1—floor mounted; and Style 2—countertop; Class 1—air-cooled condenser; Class 2—liquid-cooled condenser; and Class 3—remote air-cooled condenser; Grade 1—conventional nonheat-treatment freezer; and Grade 2—heat-treatment freezer. The freezers shall conform to electrical, steel fabrication, lubrication, interchangeability, refrigerant, insulation, and other performance and operational requirements, and should function satisfactorily as specified.
SCOPE
1.1 This specification covers commercial ice cream, soft serve, and shake freezers, which freeze and dispense frozen product (dairy, yogurt, custard, etc.) on a continuous basis. Included in this specification are conventional and heat-treatment freezers.  
1.2 Equipment covered under this specification may contain a substance (or be manufactured with a substance) that harms public health and environment by destroying ozone in the upper atmosphere. This specification does not purport to address environmental regulations. It is the responsibility of the user of this standard to comply with environmental regulations (see 7.5).  
1.3 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.  
1.4 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.  
1.5 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: 29-Feb-2020
• ICS: 97.040.30 - Domestic refrigerating appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.03 - Storage and Dispensing Equipment

Relations

• Replaces: ASTM F1604-15 - Standard Specification for Freezers, Ice Cream, Soft Serve, Shake
• Effective Date: 01-Mar-2020
• Refers: ASTM A240/A240M-23a - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-Nov-2023
• Refers: ASTM D3951-18(2023) - Standard Practice for Commercial Packaging
• Effective Date: 01-Oct-2023
• Refers: ASTM F2795-18 - Standard Test Method for Performance of Self-Contained Soft Serve and Shake Freezers
• Effective Date: 01-Sep-2018
• Refers: ASTM D3951-18 - Standard Practice for Commercial Packaging
• Effective Date: 01-May-2018
• Refers: ASTM F760-93(2017) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 01-Nov-2017
• Refers: ASTM A240/A240M-17 - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-Nov-2017
• Refers: ASTM A240/A240M-16a - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-Dec-2016
• Refers: ASTM A240/A240M-16 - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-May-2016
• Refers: ASTM D3951-15 - Standard Practice for Commercial Packaging
• Effective Date: 01-Dec-2015
• Refers: ASTM A240/A240M-15b - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-Nov-2015
• Refers: ASTM F2795-15 - Standard Test Method for Performance of Self-Contained Soft Serve and Shake Freezers
• Effective Date: 01-Mar-2015
• Refers: ASTM A240/A240M-15a - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-Mar-2015
• Refers: ASTM A240/A240M-15 - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-Jan-2015
• Refers: ASTM A240/A240M-14 - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-May-2014

Overview

ASTM F1604-15(2020)e1: Standard Specification for Freezers, Ice Cream, Soft Serve, Shake establishes the design, performance, and certification criteria for commercial ice cream, soft serve, and shake freezers. This specification ensures that freezers used in foodservice environments are suitable for continuous freezing and dispensing of a variety of frozen dessert products, including dairy, yogurt, and custard. The standard covers both conventional and heat-treatment freezers and addresses construction quality, safety, and operational requirements, supporting regulatory compliance and optimal equipment performance.

Key Topics

• Classification: The standard meticulously categorizes freezers by type (soft serve, shake, or combination), style (number of freezing cylinders), mounting style (floor or countertop), condenser class (air-cooled, liquid-cooled, or remote), and freezing mechanism grade (non-heat-treatment or heat-treatment).
• Materials and Construction:
  • Requirements for corrosion-resistant steel and quality fabrication standards
  • Guidance on electrical components, lubrication, and manufacturability
  • Mandate for new materials or those fabricated from suitable commercial practice materials
• Performance and Certification:
  • Compliance with relevant ANSI, UL, and NSF standards for food safety and electrical operation, including UL 621 and NSF/ANSI 6
  • Provisions for manufacturer certification, inspection, and performance testing (when specified)
• Environmental and Safety Considerations:
  • Attention to the types of refrigerants and ozone-depleting substances
  • Emphasis on user responsibility for meeting environmental and regulatory limitations
  • Instruction for safe handling, marking, and packaging development
• Quality Assurance:
  • Inspection, sampling, and acceptance procedures
  • Stringent workmanship requirements ensuring safety, durability, and maintainability

Applications

Commercial freezers for ice cream, soft serve, and shakes are critical equipment for:

• Ice cream and frozen yogurt shops
• Quick-service restaurants, cafés, and cafeterias
• Institutional and catering operations
• Foodservice operations requiring continuous, reliable dispensing of frozen products

By adhering to ASTM F1604-15(2020)e1, manufacturers and purchasers can ensure:

• Freezers are categorized and selected for the appropriate scale, output, and operational environment
• Consistency and interchangeability across equipment lines
• Compliance with food safety, electrical safety, and environmental regulations relevant to the foodservice industry
• Reliable, hygienic performance for high-demand frozen dessert production

Furthermore, the standard allows for optional features and custom specifications to meet contract or operational needs, improving overall usability and adaptability.

Related Standards

Several important standards are referenced in ASTM F1604-15(2020)e1 to support foodservice quality, safety, and interoperability:

• ASTM A240/A240M: Specification for stainless and heat-resisting chromium steel plate, sheet, and strip
• ASTM F760: Specification for Food Service Equipment Manuals
• ASTM F2795: Test Method for Performance of Self-Contained Soft Serve and Shake Freezers
• ANSI/UL 621: Standard for Ice Cream Makers
• NSF/ANSI 6: Dispensing Freezers
• NSF/ANSI 51: Plastic Materials and Components Used in Food Equipment
• ANSI B1.1: Unified Inch Screw Threads
• ANSI Z1.4: Sampling Procedures and Tables for Inspection by Attributes
• Military Specifications: MIL-STD-167/1 (mechanical vibration), MIL-STD-461 (EM interference), and others for shipboard use

Practical Value

Implementing ASTM F1604-15(2020)e1 provides end users, manufacturers, and specifiers assurance regarding freezer safety, food quality, performance consistency, and regulatory compliance, supporting efficient operation in high-volume commercial foodservice settings.

Keywords: commercial ice cream freezer, soft serve freezer, shake freezer, foodservice equipment, freezer standards, frozen yogurt, NSF certified freezer, UL certified freezer, heat-treatment freezer, ASTM F1604

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.
´1
Designation: F1604 −15 (Reapproved 2020) An American National Standard
Standard Specification for
Freezers, Ice Cream, Soft Serve, Shake
This standard is issued under the fixed designation F1604; 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.
This standard has been approved for use by agencies of the U.S. Department of Defense.
ε NOTE—Corrected 2.2 and 2.3 editorially in March 2020.
1. Scope 2. Referenced Documents
1.1 This specification covers commercial ice cream, soft
2.1 ASTM Standards:
serve, and shake freezers, which freeze and dispense frozen
A176 Specification for Stainless and Heat-Resisting Chro-
product (dairy, yogurt, custard, etc.) on a continuous basis.
mium Steel Plate, Sheet, and Strip (Withdrawn 2015)
Included in this specification are conventional and heat-
A240/A240M Specification for Chromium and Chromium-
treatment freezers.
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
Vessels and for General Applications
1.2 Equipment covered under this specification may contain
D3951 Practice for Commercial Packaging
a substance (or be manufactured with a substance) that harms
F760 Specification for Food Service Equipment Manuals
public health and environment by destroying ozone in the
F1166 Practice for Human Engineering Design for Marine
upper atmosphere. This specification does not purport to
Systems, Equipment, and Facilities
address environmental regulations. It is the responsibility of
F2795 Test Method for Performance of Self-Contained Soft
the user of this standard to comply with environmental
Serve and Shake Freezers
regulations (see 7.5).
2.2 ANSI/UL Standard:
1.3 The values stated in inch-pound units are to be regarded
ANSI/UL 621 for Ice Cream Makers
as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only
2.3 ANSI/NSF International Standard:
and are not considered standard.
NSF/ANSI 6 for Dispensing Freezers
NSF/ANSI51 forPlasticMaterialsandComponentsUsedin
1.4 This standard does not purport to address all of the
Food Equipment
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
2.4 ANSI Standards:
priate safety, health, and environmental practices and deter-
B1.1 Unified Inch Screw Threads (UN and UNR Thread
mine the applicability of regulatory limitations prior to use.
Form)
1.5 This international standard was developed in accor- Z1.4 Sampling Procedures and Tables for Inspection by
dance with internationally recognized principles on standard-
Attributes
ization established in the Decision on Principles for the
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Barriers to Trade (TBT) Committee.
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.
The last approved version of this historical standard is referenced on
This specification is under the jurisdiction of ASTM Committee F26 on Food www.astm.org.
Service Equipment and is the direct responsibility of F26.03 on Storage and Available from UL LLC, Inc., 333 Pfingsten Rd., Northbrook, IL 60062.
Dispensing Equipment. Available from NSF International, P.O. Box 130140, Ann Arbor, MI 48113-
Current edition approved March 1, 2020. Published March 2020. Originally 0140.
approved in 1995. Last previous edition approved in 2015 as F1604 – 15. DOI: Available from American National Standards Institute, 11 W. 42nd St., 13th
10.1520/F1604-15R20E01. Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
´1
F1604 − 15 (2020)
2.5 Military Standards: condenser fan motors, with a freezer door (3 spout) which the
MIL-R-12323 Refrigerators and Related Equipment, Pack- center spout draws product from both freezer cylinders.
aging and Packing
4. Classification
MIL-STD-167/1 Mechanical Vibrations of Shipboard
Equipment, Type I—Environmental and Type II—
4.1 General—Ice cream freezers covered by this specifica-
Internally Excited tion are classified by Type, Style (was group), Size/Capacity
MIL-STD-461 Requirements for the Control of Electromag- (was size), Class (new – was covered under 7.1.1 – Electrical
netic Interference Characteristics of Subsystems and Input), Grade (updated to include what was Class), and Group
Equipment (new –added to cover mounting options which should be part
MIL-STD-1399/300 Interface Standard for Shipboard Sys- of the specification section for this equipment).
tems Section 300A Electric Power, Alternating Current
4.2 Type:
4.2.1 Type I—Commercial soft-serve freezer.
3. Terminology
4.2.2 Type II—Commercial shake freezer.
3.1 corrosion-resistant steel, n—corrosion-resisting steel
4.2.3 Type III—Combination commercial soft-serve and
shall conform to any of the 300 Series of Specification
shake freezer.
A240/A240M, or the 400 Series of Specification A176, where
4.3 Style:
permitted by ANSI/NSF Std. 6.
4.3.1 Style 1—One freezing cylinder.
3.2 combination freezer, n—a soft serve and shake machine
4.3.2 Style 2—Two freezing cylinders.
employing two main compressors and two main condensers
4.3.3 Style 3—Three freezing cylinders.
with one or more condenser fan motors and two separate
4.3.4 Style 4—Four freezing cylinders.
freezer doors (or dispense head) (that is, one for soft serve and
4.4 Size/Capacity:
another for shake), designed to dispense shake and soft serve
4.4.1 Size/Capacity 1—1.0 to 4.9 gal/h (3.8 to 18.6 L/h)
product in the same footprint.
finished product output.
3.3 overrun, n—the increase in volume due to the addition
4.4.2 Size/Capacity 2—5.0 to 9.9 gal/h (18.9 to 37.5 L/h)
of air to frozen softserve and shake products, calculated by this
finished product output.
formula:
4.4.3 Size/Capacity 3—10.0 to 14.9 gal/h (37.9 to 56.4 L/h)
finished product output.
Overrun 5 ~Weight of liquid mix2 (1)
4.4.4 Size/Capacity 4—15.0 to 19.9 gal/h (56.8 to 75.3 L/h)
Weight of frozen product!⁄Weight of frozen product
finished product output.
4.4.5 Size/Capacity5—20.0to29.9gal/h(75.7to113.2L/h)
3.4 refrigeration system type, n—
3.4.1 aircooledfreezer,n—a soft serve or shake freezer that finished product output.
4.4.6 Size/Capacity 6—30.0 to 39.9 gal/h (113.6 to 151.0
uses air passing over a main condenser in the refrigeration
system. L/h) finished product output.
3.4.2 heat-treatment freezers, n—operate as conventional 4.5 Class:
freezers and heat daily all product to 150°F (66°C) minimum
4.5.1 Class a—120 V, 60 Hz, 1 Ph.
for at least 30 min to destroy undesirable microorganisms.
4.5.2 Class b—208 V, 60Hz, 1 Ph.
4.5.3 Class c—240 V, 60 Hz, 1 Ph.
3.4.3 water-cooled freezer, n—a soft serve or shake freezer
4.5.4 Class d—208 to 230 V, 60 Hz, 1 Ph.
which uses water passing through a twin tube condenser in the
4.5.5 Class e—208 V, 60Hz, 3 Ph.
freezer cylinder refrigeration system.
4.5.6 Class f—240 V, 60 Hz, 3 Ph.
3.5 single spout freezer, n—a freezer with a single main
4.5.7 Class g—208 to 230 V, 60 Hz, 3 Ph.
compressor and single main condenser with one or more
4.5.8 Class h—460 V, 60Hz, 3 Ph.
condenser fan motors with single spout and a freezer door.
4.5.9 Class i—480 V, 60 Hz, 3 Ph.
3.6 twin single spout freezer, n—a freezer employing either
4.5.10 Class j—230 V, 50 Hz, 3 Ph.
of the below configurations (Twin Twist freezer “A” or “B”)
4.5.11 Class k—380 to 415 V, 50 Hz, 3 Ph.
but with two single spout doors which can only dispense from
4.5.12 Class m—380 V, 60 Hz, 3 Ph.
one Freezer Cylinder.
4.5.13 Class n—440 V, 60 Hz, 3 Ph (shipboard use).
3.7 twin twist freezer “A”, n—a freezer using two main
4.6 Grade:
compressors and two main condensers with one or more
4.6.1 Grade A—Non-heat-treatment freezer with air-cooled
condenser fan motors and a freezer door (3 spout) which the
condenser.
center spout draws from both freezer cylinders.
4.6.2 Grade B—Non-heat-treatment freezer with water-
3.8 twin twist freezer “B”, n—a freezer with single main
cooled condenser.
compressor and single main condenser, with one or more
4.6.3 GradeC—Heat-treatment freezer with air-cooled con-
denser.
7 8
AvailablefromStandardizationDocumentsOrderDesk,Bldg.4SectionD,700 Per freezing cylinder. Combination freezers may require two size ratings, for
Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS. example: 15 soft serve/20 shake.
´1
F1604 − 15 (2020)
4.6.4 Grade D—Heat-treatment freezer with water-cooled 6.2 HardwareandFittings—Unlessotherwisespecified(see
condenser. 5.1.3), all hardware and fittings shall be corrosion-resistant or
suitably processed to resist corrosion in accordance with the
4.7 Group:
manufacturer’s standard practice.
4.7.1 Group a—Floor with caster.
6.3 Threaded Parts—All threaded parts shall conform to
4.7.2 Group b—Floor with legs.
ANSI B1.1.
4.7.3 Group c—Floor with brackets.
4.7.4 Group d—Countertop with legs.
7. Design and Construction
4.7.5 Group e—Countertop with brackets.
7.1 Electrical Components:
4.7.6 Group f—Countertop with seal (sealed to countertop).
7.1.1 Electric Motors—All electric motors shall have bear-
ings that require no additional lubrication.
5. Ordering Information
7.2 SteelFabrication—The steel used in fabrication shall be
5.1 Ordering Data—Purchasers shall select the preferred
free from kinks, sharp bends, and other conditions that would
options permitted herein and include the following information
bedeleterioustothefinishedproduct.Manufacturingprocesses
in procurement documents:
shall not reduce the strength of the steel to a value less than
5.1.1 Title, number, and date of this specification;
intended by the design. Manufacturing processes shall be done
5.1.2 Type, style, size/capacity, class, grade, and group of
neatly and accurately. All bends shall be made by controlled
freezer required (see 4.1);
means to ensure uniformity of size and shape.
5.1.3 When hardware and fittings are to be other than as
7.3 Lubrication—All bearings (unless lifetime lubricated),
specified (see 6.2);
gears, and sliding parts shall have provision and instructions
5.1.4 If sampling and inspection procedures are required,
for lubrication. Bearings or parts in the food zone requiring
see 10.2;
lubrication shall be identified in the operator’s manual and
5.1.5 Level of preservation and packing required if other
acceptable food grade lubricants shall be specified by the
than as stated in Practice D3951 (see 13.1);
manufacturer.
5.1.6 When Federal/Military procurement is required, re-
view and implement the applicable supplementary require-
7.4 Interchangeability—All units of the same classification
ments (see Supplementary Requirements S1 and S2);
furnishedwithsimilaroptionsunderaspecificcontractshallbe
5.1.7 Type of refrigerant, insulation, and other manufactur-
identical to the extent necessary to ensure interchangeability of
ing processes required (see 7.5); and
component parts, assemblies, accessories, and spare parts.
5.1.8 When a certification report is required.
7.5 Use of ozone-depleting chemicals must comply with
5.2 Freezer Selection and Application—Prior to the use of national regulations.
Section 4 classifications, the purchaser will ensure the user is 7.5.1 Refrigerants—Unless otherwise specified (see 5.1),
not restricted by some aspect of the freezer design such as shall be the manufacturer’s standard chemical(s).
weight or external dimensions that would prevent the unre-
8. Performance Requirements
stricted use of the classifications listed in Section 4.
8.1 Performance Standard Compliance—Ice cream freezers
5.3 Freezer Availability—Although Section 4 lists a wide
shall conform to the requirements of UL 621, and NSF/ANSI
rangeoftypes,styles/capacities,classes,grades,andgroupsfor
6.
commercial types of freezers, not all combinations may be
available. 8.2 Performance Testing—When specified in the contract or
purchase order, performance testing shall be performed in
5.4 Supplementary Requirements—The supplementary re-
accordance with Test Method F2795.
quirements shall apply only when specified by the purchaser in
the co
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