ASTM F861-14a(2019)

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 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 safety hazard caveat pertains only to the test method portion, Section 8, 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: Published
• Publication Date: 30-Sep-2019
• ICS: 97.040.40 - Dishwashers
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.01 - Cleaning and Sanitation Equipment

Relations

• Replaces: ASTM F861-14a - Standard Specification for Commercial Dishwashing Racks
• Effective Date: 01-Oct-2019
• Referred By: ASTM F1696-20 - Standard Test Method for Energy Performance of Stationary-Rack, Door-Type Commercial Dishwashing Machines
• Effective Date: 01-Oct-2019
• Referred By: ASTM F857-17 - Standard Specification for Hot Water and Chemical Sanitizing Commercial Dishwashing Machines, Stationary Rack Type
• Effective Date: 01-Oct-2019
• Referred By: ASTM F859-21 - Standard Specification for Heat-Sanitizing Commercial Dishwashing Machines, Multiple Tank, Conveyor Rack Type
• Effective Date: 01-Oct-2019
• Referred By: ASTM F858-18 - Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Single Tank, Conveyor Rack Type
• Effective Date: 01-Oct-2019
• Referred By: ASTM F1920-20 - Standard Test Method for Performance of Rack Conveyor Commercial Dishwashing Machines
• Effective Date: 01-Oct-2019

Overview

ASTM F861-14a(2019): Standard Specification for Commercial Dishwashing Racks defines requirements for racks intended for use in commercial spray-type dishwashing machines and for storage of sanitized tableware. Developed by ASTM International, this standard covers classification, material requirements, physical and performance characteristics, and test methods for various types of dishwashing racks used in food service environments. It supports food service operators, manufacturers, and distributors by standardizing quality and safety criteria for dishwashing racks, ensuring consistency and reliability in commercial kitchens.

Key Topics

• Classification: Commercial dishwashing racks are categorized by the type of ware they are designed to hold:
  • Type I: Compartment tray/plate racks (with subtypes for trays, flatware, plates, and circular plates)
  • Type II: Cup/bowl racks (including cups, tumblers, and compartmented options)
  • Type III: Carrier cylinders for transporting flatware containers
  • Type IV/V: Flatware cylinders (plastic and corrosion-resistant steel)
  • Type VI: Special-purpose racks for unique requirements
• Materials:
  • Corrosion-resistant steel conforming to ASTM A240
  • NSF/ANSI 2 certified molded plastics suitable for food service use
• Physical Requirements:
  • Standardized rack dimensions for interoperability and stacking
  • Structural integrity: racks must not distort or break during use
  • Design features to promote proper cleaning, sanitizing, and drainage
• Performance Testing:
  • Impact resistance and deformation (bow) tests to verify durability
  • Visual and dimensional examinations to meet defect tolerance levels

Applications

ASTM F861-14a(2019) is critical in multiple sectors of the food service industry and commercial kitchens:

• Restaurants and Institutional Kitchens: Ensures compatibility and efficiency of dish racks in large-volume, high-throughput dishwashing environments.
• Hotel and Catering Operations: Supports safe, hygienic, and organized handling of tableware and flatware, reducing risk of cross-contamination.
• Dishwasher Equipment Manufacturers: Provides a benchmark for design and construction of both dishwashing racks and machines, improving product safety and reliability.
• Commercial Food Equipment Distributors: Helps verify that supplied racks meet consistent performance and durability standards for end users.
• Regulatory and Inspection Agencies: Offers standardized criteria for compliance, auditing, and specification of dishwashing equipment in food service establishments.

Related Standards

• ASTM A240: Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications - referenced for steel materials.
• NSF/ANSI 2: Food Equipment standard - referenced for plastic materials in contact with food.
• ANSI Z1.4: Sampling Procedures and Tables for Inspection by Attributes - used for quality assurance and inspection of dishwashing racks.
• NSF International Food Service Equipment Listing: Related to hygiene and certification requirements for commercial kitchen equipment.

ASTM F861-14a(2019) provides practical and enforceable guidelines for the design, manufacture, and supply of commercial dishwashing racks, promoting operational efficiency, equipment longevity, and food safety across institutional and commercial food service operations. By standardizing dish rack requirements, this specification helps stakeholders ensure compliance, streamline procurement, and enhance end-user satisfaction.

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:F861 −14a (Reapproved 2019) An American National Standard
Standard Specification for
Commercial Dishwashing Racks
ThisstandardisissuedunderthefixeddesignationF861;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.
This standard has been approved for use by agencies of the U.S. Department of Defense.
1. Scope 2.3 NSF International
NSF/ANSI 2Food Equipment
1.1 This specification covers racks used in commercial
NSF Food Service Equipment Listing
spray type dishwashing machines and for storage of clean
tableware.
3. Classification
1.2 The values stated in inch-pound units are to be regarded
3.1 Commercial dishwashing racks shall be classified as
as standard. The values given in parentheses are mathematical
follows:
conversions to SI units that are provided for information only
3.2 Type I—Compartment tray/plate rack with six compart-
and are not considered standard.
ments.
1.3 The following safety hazard caveat pertains only to the
3.2.1 Type IA—Service tray rack with six compartments.
test method portion, Section 8, of this specification: This
3.2.2 Type IB—Flatware rack.
standard does not purport to address all of the safety concerns,
3.2.3 Type IC—Plate rack with seven compartments (nomi-
if any, associated with its use. It is the responsibility of the user
nal 16by16 in. (406 by 406 mm)).
of this standard to establish appropriate safety, health, and
3.2.4 Type ID—Flatwarerack(nominal16by16in.(406by
environmental practices and determine the applicability of
406 mm)).
regulatory limitations prior to use.
3.2.5 Type IE—Circular plate rack.
1.4 This international standard was developed in accor-
3.2.6 Type IF—Plate rack.
dance with internationally recognized principles on standard-
3.3 Type II—Cup/Bowl rack.
ization established in the Decision on Principles for the
3.3.1 Type IIA—Tumbler rack.
Development of International Standards, Guides and Recom-
3.3.2 Type IIB—Cup rack.
mendations issued by the World Trade Organization Technical
3.3.3 Type IIC—Compartmented cup rack.
Barriers to Trade (TBT) Committee.
3.3.4 Type IID—Cup/Bowl rack (nominal 16by16 in. (406
by 406 mm)).
2. Referenced Documents
3.3.5 Type IIE—Circular compartmented cup, bowl, and
2.1 ASTM Standards:
flatware rack.
A240Specification for Chromium and Chromium-Nickel
3.4 Type III—Carrier cylinder.
Stainless Steel Plate, Sheet, and Strip for PressureVessels
3.4.1 Type IV—Flatware cylinder (plastic).
and for General Applications
2.2 American National Standard
3.5 Type V—Flatware cylinder (corrosion-resistant steel).
ANSI Z1.4Sampling Procedures and Tables for Inspection
3.6 Type VI—Special racks (see 6.7).
by Attributes
4. Ordering Information
4.1 Purchasers should select the preferred options permitted
This specification is under the jurisdiction of ASTM Committee F26 on Food
herein and include the following information in the procure-
Service Equipment and is the direct responsibility of Subcommittee F26.01 on
ment document:
Cleaning and Sanitation Equipment.
Current edition approved Oct. 1, 2019. Published November 2019. Originally
4.1.1 Title, designation, and year of issue of this specifica-
approved in 1984. Last previous edition approved in 2014 as F861–14a. DOI:
tion.
10.1520/F0861-14AR19.
4.1.2 Type and style.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
4.1.3 Material (See 5.2.1 and 5.2.2).
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.
3 4
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
4th Floor, New York, NY 10036. Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F861−14a (2019)
4.2 The overall height and the maximum diameter, exclud- water, or bottom of rack shall be fitted with a flat insert. Rack
ing the handle of the cup, must be submitted when ordering shall be of a design to discourage overloading of flatware.
racks to meet Type IIC (see 6.3). 6.2.5 Type IE ((Circular), Plate)—Rack shall be suitable for
holding9-in.(229-mm)dinnerplates.Therackshallbedivided
4.3 When ordering special racks (Type VI), dimensional
to hold no less than eight plates for washing and sanitizing in
data of overall height and maximum diameter of ware must be
a single tank commercial dishwashing machine of circular
furnished. For cups, exclude handle from overall diameter
shape.
measurement (see 6.3).
6.2.6 Type IF (Plate)—Rack shall be suitable for holding
5. Materials and Manufacture
9-in.(229-mm)dinnerplates.Therackshallbedividedtohold
no less than sixteen plates for washing and sanitizing in a
5.1 Materials:
commercial dishwashing machine.
5.1.1 Corrosion-Resistant Steel—Corrosion-resistant steel
shallconformtorequirementsofany300seriesstainlesssteels
6.3 Type II (Rack, Cup/Bowl)—Rack shall be suitable for
1 3
specified in Specification A240.
holding 10 ⁄2 oz (311 mL) or 5 ⁄4-in. (146-mm) diameter
5.1.2 Molded Plastic—RacksshallconformtoNSF/ANSI2.
bowls. Rack shall hold not less than sixteen bowls for washing
and sanitizing in a commercial dishwashing machine.The rack
5.2 Manufacture:
shall also be suitable for conveying a Type III carrier through
5.2.1 Racks—The frame or body for racks may be made of
a dishwashing machine. The frame or body of the rack should
plastic material conforming to the requirements of 5.1.2. The
have an inside height of not less than 3 ⁄16 in. (937 mm).
diagonal distance between corners of finished racks shall not
1 6.3.1 Type IIA (Tumbler)—Rack shall be divided into not
varymorethan 6 ⁄8in.(3.18mm).Outsidedimensionofracks
1 less than 36 compartments suitable for washing and storing
shall not deviate from the nominal dimension by more than ⁄8
tumblers having maximum dimensions of 4 in. (102 mm) high
in. (3.18 mm). Racks shall be designed for stacking.
by2 ⁄4in.(70mm)diameter.Insideheightofrackshallnotbe
5.2.2 Silverware Cylinders—Cylinders shall be made either
less than 4 in. (102 mm) nor more than 5 ⁄8 in. (130 mm).
of plastic material conforming to the requirements of 5.1.2 or
6.3.2 Type IIB (Cup)—Rack shall be suitable for holding
may be made of corrosion-resistant steel conforming to the
10 ⁄2 ounce (311 mL) cups. Rack shall hold not less than 18
requirements of 5.1.1.
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. (501.6 by 501.6 mm) overall
able for holding cups and mugs for washing and sanitizing in
dimensions, and shall 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).
5 3
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 by 16 in. (406 by 406 mm),
and sanitizing in a commercial dishwashing machine.
Cup/Bowl)—Rackshallbesuitableforholdingcupsandbowls.
6.2.2 Type IB (Flatware)—Rack shall be suitable for hori-
Rack shall hold not less than fifteen 10 ⁄2 oz (311-mL) cups or
zontal racking of flatware for washing and sanitizing in a
five 5 ⁄4 in. (146 mm) diameter bowls for washing and
commercial dishwashing machine. Bottom of rack shall be of
sanitizing in a single tank 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 by 16 in. (406 by 406 mm) Plate
1 3
capacity of fourteen 10 ⁄2 oz (311-mL
...