ASTM F1966-03

Standard Specification for Dough Divider and Rounding Machines

SCOPE
1.1 This specification covers commercial hand operated dough divider machines and semi-automatic and automatic, electrically operated, dough divider and rounding machines with or without interchangeable heads.
1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parentheses are for information only.
1.3 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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

• Status: Historical
• Publication Date: 09-Sep-2003
• ICS: 67.260 - Plants and equipment for the food industry
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.04 - Mechanical Preparation Equipment

Relations

• Replaces: ASTM F1966-99 - Standard Specification for Dough Divider and Rounding Machines
• Effective Date: 10-Sep-2003
• Replaced By: ASTM F1966-03(2008) - Standard Specification for Dough Divider and Rounding Machines
• Effective Date: 01-Apr-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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
Designation: F 1966 – 03
Standard Specification for
1
Dough Divider and Rounding Machines
This standard is issued under the fixed designation F 1966; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope Basic Criteria
No. 8 Dividers, Rounders, and Bun Machines
1.1 This specification covers commercial hand operated
No. 29 Electrical Motors and Accessory Equipment
dough divider machines and semiautomatic and automatic,
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2.4 NEMA Standards:
electrically operated, dough divider and rounding machines
MG 1 Motors and Generators
with or without interchangeable heads.
WC 5 Thermoplastic—Insulated Wire and Cable for the
1.2 The values stated in inch-pound units are to be regarded
Transmission and Distribution of Electrical Energy
as the standard. The SI values given in parentheses are for
WC 7 Cross-Linked-Thermosetting-Polyethylene-Insulated
information only.
Wire and Cable for the Transmission and Distribution of
1.3 This standard does not purport to address all of the
Electrical Energy
safety concerns, if any, associated with its use. It is the
WD 1 General Requirements for Wiring Devices
responsibility of the user of this standard to establish appro-
9
2.5 NSF/ANSI Standards:
priate safety and health practices and determine the applica-
Criteria C-2 Special Equipment and/or Devices
bility of regulatory limitations prior to use.
NSF/ANSI No. 2 Food Equipment
2. Referenced Documents
NSF/ANSI No. 8 Commercial Powered Food Preparation
Equipment
2.1 ASTM Standards:
NSF/ANSI No. 51 Food Equipment Materials
A 167 Specification for Stainless and Heat-Resisting
10
2
2.6 ANSI/UL Standards:
Chromium-Nickel Steel Plate, Sheet and Strip
ANSI/UL763 Motor-Operated Commercial Food Preparing
A 240/A 240M Specification for Heat-Resisting Chromium
Machines
and Chromium-Nickel Stainless Steel Plate, Sheet, and
2
ANSI/UL 969 Marking and Labeling Systems
Strip for Pressure Vessels
11
3
2.7 Federal and Military Documents:
D 3951 Practice for Commercial Packaging
4
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
F 760 Specification for Food Service Equipment Manuals
tems Section 300A Electric Power, Alternating Current
F 1166 Practice for Human Engineering Design for Marine
5
MIL-STD-167/1 Mechanical Vibrations of Shipboard
Systems, Equipment and Facilities
6
Equipment (Type I—Environmental and Type II—
2.2 ANSI Standards:
Internally Excited)
Z1.4 Sampling Procedures and Tables for Inspection by
MIL-STD-461 Requirements for the Control of Electro-
Attributes
7
magnetic Interference Characteristics of Subsystems and
2.3 BISSC Standards:
Equipment
1 3. Terminology
This specification is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.04 on
3.1 Definitions:
Mechanical Preparation Equipment.
Current edition approved Sept. 10, 2003. Published September 2003. Originally
approved in 1999. Last previous edition approved in 1999 as F 1966 – 99.
2
Annual Book of ASTM Standards, Vol 01.03.
3 8
Annual Book of ASTM Standards, Vol 15.09. Available from Global Engineering Documents, 15 Inverness Way East,
4
Annual Book of ASTM Standards, Vol 15.08. Englewood, CO 80112-5704
5 9
Annual Book of ASTM Standards, Vol 01.07. Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
6
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Arbor, MI 48113-0140.
10
4th Floor, New York, NY 10036. Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515.
7 11
Available from Baking Industry Sanitation Standards Committee (BISSC), Available from Standardization Documents Order Desk, Bldg. 4 Section D,
1400 W. Devon Ave., Suite 422, Chicago, IL 60660. 700 Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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F1966–03
3.1.1 recovered materials—materials that have been col- 5.1.8 Level of preservation and packing required if other
lected or recovered from solid waste and reprocessed to than as stated in Practice D 3951 (see 17.1),
become a source of raw materials, as opposed to virgin raw
5.1.9 Labeling requirements (if different than 15.1), and
materials. 5.1.10 Whether the equipment shall meet the requirements
of ANSI/NSF, ANSI/UL, or BISSC standards, or a combina-
4. Classification
tion thereof.
4.1 General—Dough dividers and dough divider/rounding
machines covered by this specification are classified by type
6. Material
and size.
6.1 General—Dough divider, an
...