ASTM F861-94(2008)e1

Standard Specification for Commercial Dishwashing Racks

ABSTRACT
This specification covers racks used in commercial spray type dishwashing machines and for storage of clean tableware. Commercial dishwashing racks shall be classified as follows: Type I (Types IA, IB, IC, ID, IE, and IF); Type II (Type IIA, IIB, IIC, IID, and IIE); Type III; Type IV; Type V; and Type VI. Impact test, bow test, visual examination, and dimensional examination shall be performed to conform with the specified requirements.
SCOPE
1.1 This specification covers racks used in commercial spray type dishwashing machines and for storage of clean tableware.
1.2 The following safety hazard caveat pertains only to the test method portion, Section 8, of this specification: This standard does not purport to address 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.

General Information

• Status: Historical
• Publication Date: 30-Sep-2008
• ICS: 97.040.40 - Dishwashers
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.01 - Cleaning and Sanitation Equipment

Relations

• Replaces: ASTM F861-94(2003) - Standard Specification for Commercial Dishwashing Racks
• Effective Date: 01-Oct-2008
• Replaced By: ASTM F861-14 - Standard Specification for Commercial Dishwashing Racks
• Effective Date: 01-Jun-2014
• Referred By: ASTM F1696-20 - Standard Test Method for Energy Performance of Stationary-Rack, Door-Type Commercial Dishwashing Machines
• Effective Date: 01-Oct-2008
• Referred By: ASTM F858-18 - Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Single Tank, Conveyor Rack Type
• Effective Date: 01-Oct-2008
• Referred By: ASTM F859-21 - Standard Specification for Heat-Sanitizing Commercial Dishwashing Machines, Multiple Tank, Conveyor Rack Type
• Effective Date: 01-Oct-2008
• Referred By: ASTM F857-17 - Standard Specification for Hot Water and Chemical Sanitizing Commercial Dishwashing Machines, Stationary Rack Type
• Effective Date: 01-Oct-2008
• Referred By: ASTM F1920-20 - Standard Test Method for Performance of Rack Conveyor Commercial Dishwashing Machines
• Effective Date: 01-Oct-2008

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:F861 −94(Reapproved 2008) An American National Standard
Standard Specification for
Commercial Dishwashing Racks
ThisstandardisissuedunderthefixeddesignationF861;thenumberimmediatelyfollowingthedesignationindicatestheyearoforiginal
adoptionor,inthecaseofrevision,theyearoflastrevision.Anumberinparenthesesindicatestheyearoflastreapproval.Asuperscript
epsilon (´) indicates an editorial change since the last revision or reapproval.
This standard has been approved for use by agencies of the Department of Defense.
ε NOTE—Editorially corrected 2.3 in December 2008.
1. Scope 3.2 Type I—Compartment tray/plate rack with six compart-
ments.
1.1 This specification covers racks used in commercial
3.2.1 Type IA—Service tray rack with six compartments.
spray type dishwashing machines and for storage of clean
3.2.2 Type IB—Flatware rack.
tableware.
3.2.3 Type IC—Plate rack with seven compartments (nomi-
1.2 The following safety hazard caveat pertains only to the
nal 16×16 in.).
test method portion, Section 8, of this specification: This
3.2.4 Type ID—Flatware rack (nominal 16×16 in.).
standard does not purport to address the safety concerns, if
3.2.5 Type IE—Circular plate rack.
any, associated with its use. It is the responsibility of the user
3.2.6 Type IF—Plate rack.
of this standard to establish appropriate safety and health
3.3 Type II—Cup/Bowl rack.
practices and determine the applicability of regulatory limita-
3.3.1 Type IIA—Tumbler rack.
tions prior to use.
3.3.2 Type IIB—Cup rack.
3.3.3 Type IIC—Compartmented cup rack.
2. Referenced Documents
3.3.4 Type IID—Cup/Bowl rack (nominal 16×16 in.).
2.1 ASTM Standards:
3.3.5 Type IIE—Circular compartmented cup, bowl, and
A167 Specification for Stainless and Heat-Resisting
flatware rack.
Chromium-Nickel Steel Plate, Sheet, and Strip
3.4 Type III—Carrier cylinder.
2.2 American National Standard
3.4.1 Type IV—Flatware cylinder (plastic).
ANSI Z1.4Sampling Procedures and Tables for Inspection
by Attributes 3.5 Type V—Flatware cylinder (corrosion-resistant steel).
2.3 NSF International
3.6 Type VI—Special racks (see 6.7).
ANSI/NSF 3Commercial Warewashing Equipment
ANSI/NSF 51Food Equipment Materials
4. Ordering Information
NSF Food Service Equipment Listing
4.1 Purchasers should select the preferred options permitted
herein and include the following information in the procure-
3. Classification
ment document:
3.1 Commercial dishwashing racks shall be classified as
4.1.1 Title, designation, and year of issue of this specifica-
follows:
tion.
4.1.2 Type and style.
4.1.3 Material (See 5.2.1 and 5.2.2).
This specification is under the jurisdiction of ASTM Committee F26 on Food
4.2 The overall height and the maximum diameter, exclud-
Service Equipmentand is the direct responsibility of Subcommittee F26.01 on
Cleaning and Sanitation Equipment.
ing the handle of the cup, must be submitted when ordering
Current edition approved Oct. 1, 2008. Published December 2008. Originally
racks to meet Type IIC (see 6.3).
approved in 1984. Last previous edition approved in 2003 as F861–94(2003).
DOI: 10.1520/F0861-94R08E01.
4.3 When ordering special racks (Type VI), dimensional
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
data of overall height and maximum diameter of ware must be
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
furnished. For cups, exclude handle from overall diameter
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. measurement (see 6.3).
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
4th Floor, New York, NY 10036.
5. Materials and Manufacture
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Arbor, MI 48113-0140. 5.1 Materials:
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
´1
F861−94 (2008)
5.1.1 Corrosion-Resistant Steel—Corrosion-resistant steel no less than sixteen plates for washing and sanitizing in a
shallconformtorequirementsofany300seriesstainlesssteels commercial dishwashing machine.
specified in Specification A167.
6.3 Type II (Rack, Cup/Bowl)—Rack shall be suitable for
5.1.2 Molded Plastic—Racks shall conform to ANSI/NSF
1 3
holding 10 ⁄2 oz (311 mL) or 5 ⁄4-in. (146-mm) diameter
51 or ANSI/NSF 3.
bowls. Rack shall hold not less than sixteen bowls for washing
5.2 Manufacture: andsanitizinginacommercialdishwashingmachine.Therack
5.2.1 Racks—The frame or body for racks may be made of shall also be suitable for conveying a Type III carrier through
plastic material conforming to the requirements of 5.1.2. The a dishwashing machine. The frame or body of the rack should
diagonal distance between corners of finished racks shall not have an inside height of not less than 3 ⁄16 in. (937 mm).
1 3
vary more than 6 ⁄8 in. ( ⁄18 mm). Outside dimension of racks 6.3.1 Type IIA (Tumbler)—Rack shall be divided into not
shall not deviate from the nominal dimension by more than ⁄8 less than 36 compartments suitable for washing and storing
in. (3.18 mm). Racks shall be designed for stacking. tumblers having maximum dimensions of 4 in. (102 mm) high
5.2.2 Silverware Cylinders—Cylinders shall be made either by2 ⁄4in.(70mm)diameter.Insideheightofrackshallnotbe
of plastic material conforming to the requirements of 5.1.2 or less than 4 in. (102 mm) nor more than 5 ⁄8 in. (130 mm).
may be made of corrosion-resistant steel conforming to the 6.3.2 Type IIB (Cup)—Rack shall be suitable for holding
requirements of 5.1.1.
10 ⁄2 ounce (311 mL) cups. Rack shall hold not less than 18
cups for washing and sanitizing in a commercial dishwashing
6. Physical Requirements
machine. Rack shall be designed to provide for individual
spacing or positioning of cups.
6.1 Unless otherwise specified, the dishwashing racks shall
3 3
6.3.3 Type IIC (Compartmented, Cup)—Rack shall be suit-
be nominal 19 ⁄4 by 19 ⁄4 in. overall dimensions, and shall
able for holding cups and mugs for washing and sanitizing in
have four-way indexing capability.
a commercial dishwashing machine. Cups and mugs shall be
6.2 Type I (Compartment Tray/Plate (Six compartments))—
supported at an angle to facilitate drainage. One full rack shall
Rackshallbesuitableforholding9in.(229mm)dinnerplates,
be able to stack on top of another full rack without the ware in
or trays measuring approximately 15 ⁄2 in (394 mm) long by
the bottom rack touching the bottom of the top rack (See 4.3).
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11 ⁄8in.(295mm)wideby ⁄4in.(19mm)deep.Therackshall
Separation between compartments shall prevent contact be-
be divided to hold six of these trays or 12 plates for washing
tween individual cups or mugs in accordance with the follow-
and sanitizing in a commercial dishwashing machine.
ing styles:
6.2.1 Type IA, (Service Tray (Six Compartments))—Rack
6.3.3.1 Style A—16 compartments.
shall be suitable for holding cafeteria-type service trays mea-
6.3.3.2 Style B—24 compartments.
suring approximately 15×20 in. (381×508 mm). The rack
6.3.3.3 Style C—25 compartments.
shall be divided to hold no less than six such trays for washing
6.3.4 Type IID (Nominal 16 in. × 16 in., Cup/Bowl)—Rack
and sanitizing in a commercial dishwashing machine.
shall be suitable for holding cups and bowls. Rack shall hold
6.2.2 Type IB (Flatware)—Rack shall be suitable for hori-
1 3
notlessthanfifteen10 ⁄2oz(311-mL)cupsorfive5 ⁄4in.(146
zontal racking of flatware for washing and sanitizing in a
mm)diameterbowlsforwashingandsanitizinginasingletank
commercial dishwashing machine. Bottom of rack shall be of
commercial dishwashing machine.
a design to permit free flow of water and prevent loss of
6.3.5 Type IIE (Compartmented (Circular), Cup, Bowl, and
flatware through the bottom, or bottom of rack shall be fitted
Flatware)—Rackshallbesuitableforholdingcups,bowls,and
with a flat insert. Rack shall be of a design to discourage
flatwareforwashingandsanitizinginasingletankcommercial
overloading of flatware.
dishwashing machine of circular shape. The rack shall have a
6.2.3 Type IC (Nominal 16 in. × 16 in. Plate (7
1 3
capacity of fourteen 10 ⁄2 oz (311-mL) cups or seven 5 ⁄4 in.
compartments))—Rack shall be suitable for holding 9-in.
(146 mm) diameter bowls. Bottom of rack shall be of a design
(229-mm) dinner plates. The rack shall be divided to hold
topreventflatwarefromprotrudingandtopermitafreeflowof
sevenoftheseplatesforwashingandsanitizinginasingletank
water, or bottom of rack shall be fitted with a flat insert.
commercial dishwashing machine.
6.2.4 Type ID (Nominal 16 in. × 16 in., Flatware)—Rack 6.4 Type III (Carrier Cylinder)—Carrier shall be of the
shall be suitable for horizontal racking of flatware for washing basket type, designed for transporting six Type IV or Type V
and sanitizing in a single tank commercial dishwashing ma- cylinders to, through, and from dishwashing machines. The
chine. Bottom of rack shall be of a design to prevent flatware ca
...

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:F861–94 (Reapproved 2003) Designation: F 861 – 94 (Reapproved 2008)
Standard Specification for
Commercial Dishwashing Racks
This standard is issued under the fixed designation F 861; 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 Department of Defense.
´ NOTE—Editorially corrected 2.3 in December 2008.
1. Scope
1.1 This specification covers racks used in commercial spray type dishwashing machines and for storage of clean tableware.
1.2 The following safety hazard caveat pertains only to the test method portion, Section 8, of this specification: This standard
does not purport to address 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.
2. Referenced Documents
2.1 ASTM Standards:
A 167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip
2.2 American National Standard
ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes
2.3 NSF International
ANSI/NSF 3Commercial Spray-Type Dishwashing and Glasswashing Machines Commercial Warewashing Equipment
ANSI/NSF 51 Food Equipment Materials
NSF Food Service Equipment Listing
3. Classification
3.1 Commercial dishwashing racks shall be classified as follows:
3.2 Type I—Compartment tray/plate rack with six compartments.
3.2.1 Type IA—Service tray rack with six compartments.
3.2.2 Type IB—Flatware rack.
3.2.3 Type IC—Plate rack with seven compartments (nominal 16 3 16 in.).
3.2.4 Type ID—Flatware rack (nominal 16 3 16 in.).
3.2.5 Type IE—Circular plate rack.
3.2.6 Type IF—Plate rack.
3.3 Type II—Cup/Bowl rack.
3.3.1 Type IIA—Tumbler rack.
3.3.2 Type IIB—Cup rack.
3.3.3 Type IIC—Compartmented cup rack.
3.3.4 Type IID—Cup/Bowl rack (nominal 16 3 16 in.).
3.3.5 Type IIE—Circular compartmented cup, bowl, and flatware rack.
3.4 Type III—Carrier cylinder.
3.4.1 Type IV—Flatware cylinder (plastic).
3.5 Type V—Flatware cylinder (corrosion-resistant steel).
3.6 Type VI—Special racks (see 6.7).
This specification is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.01 on Cleaning
and Sanitation Equipment.
Current edition approved Sept. 10, 2003. Published September 2003. Originally approved in 1984. Last previous edition approved in 1998 as F861–94(1998).
Current edition approved Oct. 1, 2008. Published December 2008. Originally approved in 1984. Last previous edition approved in 2003 as F 861 – 94 (2003).
Annual Book of ASTM Standards, Vol 01.03.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
´1
F 861 – 94 (2008)
4. Ordering Information
4.1 Purchasers should select the preferred options permitted herein and include the following information in the procurement
document:
4.1.1 Title, designation, and year of issue of this specification.
4.1.2 Type and style.
4.1.3 Material (See 5.2.1 and 5.2.2).
4.2 The overall height and the maximum diameter, excluding the handle of the cup, must be submitted when ordering racks to
meet Type IIC (see 6.3).
4.3 When ordering special racks (Type VI), dimensional data of overall height and maximum diameter of ware must be
furnished. For cups, exclude handle from overall diameter measurement (see 6.3).
5. Materials and Manufacture
5.1 Materials:
5.1.1 Corrosion-Resistant Steel—Corrosion-resistant steel shall conform to requirements of any 300 series stainless steels
specified in Specification A 167.
5.1.2 Molded Plastic—Racks shall conform to ANSI/NSF 51 or ANSI/NSF 3.
5.2 Manufacture:
5.2.1 Racks—The frame or body for racks may be made of plastic material conforming to the requirements of 5.1.2. The
1 3
diagonal distance between corners of finished racks shall not vary more than 6 ⁄8 in. ( ⁄18 mm). Outside dimension of racks shall
not deviate from the nominal dimension by more than ⁄8 in. (3.18 mm). Racks shall be designed for stacking.
5.2.2 Silverware Cylinders—Cylinders shall be made either of plastic material conforming to the requirements of 5.1.2 or may
be made of corrosion-resistant steel conforming to the requirements of 5.1.1.
6. Physical Requirements Physical Requirements
3 3
6.1 Unless otherwise specified, the dishwashing racks shall be nominal 19 ⁄4 by 19 ⁄4 in. overall dimensions, and shall have
four-way indexing capability.
6.2 Type I (Compartment Tray/Plate (Six compartments)) —Rack shall be suitable for holding 9 in. (229 mm) dinner plates, or
1 5 3
trays measuring approximately 15 ⁄2 in (394 mm) long by 11 ⁄8 in. (295 mm) wide by ⁄4 in. (19 mm) deep. The rack shall be
divided to hold six of these trays or 12 plates for washing and sanitizing in a commercial dishwashing machine.
6.2.1 Type IA, (Service Tray (Six Compartments))—Rack shall be suitable for holding cafeteria-type service trays measuring
approximately15 3 20in.(381 3 508mm).Therackshallbedividedtoholdnolessthansixsuchtraysforwashingandsanitizing
in a commercial dishwashing machine.
6.2.2 Type IB (Flatware)—Rack shall be suitable for horizontal racking of flatware for washing and sanitizing in a commercial
dishwashing machine. Bottom of rack shall be of a design to permit free flow of water and prevent loss of flatware through the
bottom, or bottom of rack shall be fitted with a flat insert. Rack shall be of a design to discourage overloading of flatware.
6.2.3 Type IC (Nominal 16 in. 3 16 in. Plate (7 compartments))—Rack shall be suitable for holding 9-in. (229-mm) dinner
plates. The rack shall be divided to hold seven of these plates for washing and sanitizing in a single tank commercial dishwashing
machine.
6.2.4 Type ID (Nominal 16 in. 3 16 in., Flatware)—Rack shall be suitable for horizontal racking of flatware for washing and
sanitizing in a single tank commercial dishwashing machine. Bottom of rack shall be of a design to prevent flatware from
protruding and to permit a free flow of water, or bottom of rack shall be fitted with a flat insert. Rack shall be of a design to
discourage overloading of flatware.
6.2.5 Type IE ((Circular), Plate)—Rack shall be suitable for holding 9-in. (229-mm) dinner plates. The rack shall be divided
to hold no less than eight plates for washing and sanitizing in a single tank commercial dishwashing machine of circular shape.
6.2.6 Type IF (Plate)—Rack shall be suitable for holding 9-in. (229-mm) dinner plates. The rack shall be divided to hold no
less than sixteen plates for washing and sanitizing in a commercial dishwashing machine.
1 3
6.3 Type II (Rack, Cup/Bowl)—Rackshallbesuitableforholding10 ⁄2oz(311mL)or5 ⁄4-in.(146-mm)diameterbowls.Rack
shall hold not less than sixteen bowls for washing and sanitizing in a commercial dishwashing machine. The rack shall also be
suitable for conveying a Type III carrier through a dishwashing machine. The frame or body of the rack should have an inside
height of not less than 3 ⁄16 in. (937 mm).
6.3.1 Type IIA (Tumbler)—Rack shall be divided into not less than 36 compartments suitable for washing and storing tumblers
having maximum dimensions of 4 in. (102 mm) high by 2 ⁄4 in. (70 mm) diameter. Inside height of rack shall not be less than
4 in. (102 mm) nor more than 5 ⁄8 in. (130 mm).
6.3.2 Type IIB (Cup)—Rack shall be suitable for holding 10 ⁄2 ounce (311 mL) cups. Rack shall hold not less than 18 cups for
washing and sanitizing in a commercial dishwashing machine. Rack shall be designed to provide for individual spacing or
positioning of cups.
6.3.3 Type IIC (Compartmented, Cup)— Rack shall be suitable for holding cups and mugs for washing and sanitizing in a
commercial dishwashing machine. Cups and mugs shall be supported at an angle to facilitate drainage. One full rack shall be able
to stack on top of another full rack without the ware in the bottom rack touching the bottom of the top rack (See 4.3). Separation
´1
F 861 – 94 (2008)
between compartments shall prevent contact between individual cups or mugs in accordance with the following styles:
6.3.3.1 Style A—16 compartments.
6.3.3.2 Style B—24 compartments.
6.3.3.3 Style C—25 compartments.
6.3.4 Type IID (Nominal 16 in. 3 16 in., Cup/Bowl)—Rack shall be
...