ASTM F861-94(2003)

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: 09-Sep-2003
• ICS: 97.040.40 - Dishwashers
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.01 - Cleaning and Sanitation Equipment

Relations

• Replaces: ASTM F861-94(1998) - Standard Specification for Commercial Dishwashing Racks
• Effective Date: 10-Sep-2003
• Replaced By: ASTM F861-94(2008)e1 - Standard Specification for Commercial Dishwashing Racks
• 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: 10-Sep-2003
• Referred By: ASTM F858-18 - Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Single Tank, Conveyor Rack Type
• Effective Date: 10-Sep-2003
• Referred By: ASTM F857-17 - Standard Specification for Hot Water and Chemical Sanitizing Commercial Dishwashing Machines, Stationary Rack Type
• Effective Date: 10-Sep-2003
• Referred By: ASTM F1696-20 - Standard Test Method for Energy Performance of Stationary-Rack, Door-Type Commercial Dishwashing Machines
• Effective Date: 10-Sep-2003
• Referred By: ASTM F1920-20 - Standard Test Method for Performance of Rack Conveyor Commercial Dishwashing Machines
• Effective Date: 10-Sep-2003

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
Designation: F 861 – 94 (Reapproved 2003)
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.
1. Scope 3.2.1 Type IA—Service tray rack with six compartments.
3.2.2 Type IB—Flatware rack.
1.1 This specification covers racks used in commercial
3.2.3 Type IC—Plate rack with seven compartments (nomi-
spray type dishwashing machines and for storage of clean
nal 16 3 16 in.).
tableware.
3.2.4 Type ID—Flatware rack (nominal 16 3 16 in.).
1.2 The following safety hazard caveat pertains only to the
3.2.5 Type IE—Circular plate rack.
test method portion, Section 8, of this specification: This
3.2.6 Type IF—Plate rack.
standard does not purport to address the safety concerns, if
3.3 Type II—Cup/Bowl rack.
any, associated with its use. It is the responsibility of the user
3.3.1 Type IIA—Tumbler rack.
of this standard to establish appropriate safety and health
3.3.2 Type IIB—Cup rack.
practices and determine the applicability of regulatory limita-
3.3.3 Type IIC—Compartmented cup rack.
tions prior to use.
3.3.4 Type IID—Cup/Bowl rack (nominal 16 3 16 in.).
2. Referenced Documents
3.3.5 Type IIE—Circular compartmented cup, bowl, and
flatware rack.
2.1 ASTM Standards:
3.4 Type III—Carrier cylinder.
A 167 Specification for Stainless and Heat-Resisting
3.4.1 Type IV—Flatware cylinder (plastic).
Chromium-Nickel Steel Plate, Sheet, and Strip
3.5 Type V—Flatware cylinder (corrosion-resistant steel).
2.2 American National Standard
3.6 Type VI—Special racks (see 6.7).
ANSI Z1.4 Sampling Procedures and Tables for Inspection
by Attributes
4. Ordering Information
2.3 NSF International
4.1 Purchasers should select the preferred options permitted
ANSI/NSF 3 Commercial Spray-Type Dishwashing and
herein and include the following information in the procure-
Glasswashing Machines
ment document:
ANSI/NSF 51 Food Equipment Materials
4.1.1 Title, designation, and year of issue of this specifica-
NSF Food Service Equipment Listing
tion.
3. Classification 4.1.2 Type and style.
4.1.3 Material (See 5.2.1 and 5.2.2).
3.1 Commercial dishwashing racks shall be classified as
4.2 The overall height and the maximum diameter, exclud-
follows:
ing the handle of the cup, must be submitted when ordering
3.2 Type I—Compartment tray/plate rack with six compart-
racks to meet Type IIC (see 6.3).
ments.
4.3 When ordering special racks (Type VI), dimensional
data of overall height and maximum diameter of ware must be
This specification is under the jurisdiction of ASTM Committee F26 on Food
furnished. For cups, exclude handle from overall diameter
Service Equipment and is the direct responsibility of Subcommittee F26.01 on
measurement (see 6.3).
Cleaning and Sanitation Equipment.
Current edition approved Sept. 10, 2003. Published September 2003. Originally
5. Materials and Manufacture
approved in 1984. Last previous edition approved in 1998 as F 861 – 94 (1998).
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
5.1 Materials:
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
5.1.1 Corrosion-Resistant Steel—Corrosion-resistant steel
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. shall conform to requirements of any 300 series stainless steels
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
specified in Specification A 167.
4th Floor, New York, NY 10036.
4 5.1.2 Molded Plastic—Racks shall conform to ANSI/NSF
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
51 or ANSI/NSF 3.
Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F 861 – 94 (2003)
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
6.3.1 Type IIA (Tumbler)—Rack shall be divided into not
1 3
vary more than 6 ⁄8 in. ( ⁄18 mm). Outside dimension of racks
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.
by 2 ⁄4 in. (70 mm) diameter. Inside height of rack shall not be
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
machine. Rack shall be designed to provide for individual
6. Physical Requirements Physical Requirements
spacing or positioning of cups.
6.1 Unless otherwise specified, the dishwashing racks shall
6.3.3 Type IIC (Compartmented, Cup)— Rack shall be
3 3
be nominal 19 ⁄4 by 19 ⁄4 in. overall dimensions, and shall
suitable for holding cups and mugs for washing and sanitizing
have four-way indexing capability.
inacommercialdishwashingmachine.Cupsandmugsshallbe
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 ⁄8 in. (295 mm) wide by ⁄4 in. (19 mm) deep.The rack shall
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 3 20 in. (381 3 508 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. 3 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
not less than fifteen 10 ⁄2 oz (311-mL) cups or five 5 ⁄4 in. (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. 3 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.
6.4 Type III (Carrier Cylinder)—Carrier shall be of the
6.2.4 Type ID (Nominal 16 in. 3 16 in., Flatware)—Rack
basket type, designed for transporting six Type IV or Type V
shall be suitable for horizontal racking of flatware for washing
cylinders to, through, and from dishwashing machines. The
and sanitizing in a single tank commercial dishwashing ma-
carrier shall be made of corrosion-resistant steel or plastic and
chine. Bottom of rack shall be of a design to prevent flatware
shall have a body and a suitable handle. Overall dimensions of
from protruding and to permit a free flow of water, or bottom
the body shall be 10 to 11 in. (254 to 279 mm) wide by 14 to
of rack shall be fitted with a flat
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