ASTM F1126-12(2023)

Standard Specification for Food Cutters (Electric)

ABSTRACT
This specification covers commercial electric food cutters with a rotating shallow bowl to carry food products through a set of rotating vertical knives that are on an axis perpendicular to the radii of the bowl. The food cutter can be for counter or table mounting, furnished with or without a table. Food cutters shall be of the following types, sizes, and classes: Types I and II; Sizes 1 and 2; and Classes A and B. Test methods shall be performed to conform with the specified requirements.
SCOPE
1.1 This specification covers commercial electric food cutters with a rotating shallow bowl to carry food products through a set of rotating vertical knives that are on an axis perpendicular to the radii of the bowl. The food cutter can be for counter or table mounting, furnished with or without a table.  
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 precautionary caveat pertains only to the test method portion, Section 10, 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: 31-Dec-2022
• ICS: 97.040.50 - Small kitchen appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.04 - Mechanical Preparation Equipment

Relations

• Refers: ASTM D3951-18(2023) - Standard Practice for Commercial Packaging
• Effective Date: 01-Oct-2023
• 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 D3951-15 - Standard Practice for Commercial Packaging
• Effective Date: 01-Dec-2015
• Refers: ASTM F760-93(2012) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 01-May-2012
• Refers: ASTM D3951-10 - Standard Practice for Commercial Packaging
• Effective Date: 15-Aug-2010
• Refers: ASTM F1166-07 - Standard Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
• Effective Date: 01-Jan-2007
• Refers: ASTM F1166-95a(2006) - Standard Practice for Human Engineering Design for Marine Systems, Equipment and Facilities
• Effective Date: 01-Jun-2006
• Refers: ASTM F760-93(2006) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 10-Apr-2006
• Refers: ASTM F760-93(2000) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 10-Apr-2000
• Refers: ASTM F1166-95a(2000) - Standard Practice for Human Engineering Design for Marine Systems, Equipment and Facilities
• Effective Date: 01-Jan-2000
• Refers: ASTM D3951-98 - Standard Practice for Commercial Packaging
• Effective Date: 10-Nov-1998
• Refers: ASTM D3951-98(2004) - Standard Practice for Commercial Packaging
• Effective Date: 10-Nov-1998

Overview

ASTM F1126-12(2023) sets the standard specification for commercial electric food cutters used in food service environments. These food cutters utilize a rotating shallow bowl and vertical knives to uniformly reduce food products for various applications, such as salads and spreads. The standard applies to both counter- and table-mounted machines, with or without supporting stands, and addresses design, manufacture, materials, performance, and safety requirements. Developed by ASTM International, this standard aligns with globally recognized principles established by the World Trade Organization's Technical Barriers to Trade (TBT) Committee.

Key Topics

• Scope and Applicability:
  The standard covers commercial electric food cutters, specifying types, sizes, and classes for a range of commercial food preparation needs.

  • Types:
    • Type I: With rotating bowl, rotating knives, and a power take-off hub
    • Type II: With rotating bowl and rotating knives, without the power hub
  • Sizes:
    • Size 1: Smaller capacity
    • Size 2: Larger capacity
  • Classes:
    • Class A: With legs
    • Class B: Without legs

• Design and Materials:

  • Food cutters must be made from corrosion-resistant materials, primarily stainless steel, ensuring durability and hygienic operation.
  • Key components include the base, product bowl, cutlery-grade stainless steel knives, bowl cover with interlock, continuous-duty motor, and optional power take-off hub for attachments.

• Electrical and Safety Requirements:

  • Machines must comply with relevant recognized safety and sanitation standards, including NSF/ANSI 8 and ANSI/UL 763.
  • Hazard protection involves guarded switches and interlocked bowl covers to prevent accidental activation and enhance operator safety.

• Performance and Quality Assurance:

  • Food cutters must demonstrate efficient and uniform food processing, meeting productivity and grind-rate criteria.
  • Manufacturers are required to adhere to specified inspection, sampling, and testing protocols to ensure consistent quality and performance.

Applications

• Commercial Kitchens:
  Used by restaurants, caterers, institutional kitchens, and food service providers to process meat, vegetables, bread, and other ingredients efficiently.
• Food Service Equipment Suppliers:
  Ensures consistent quality and compliance for manufacturers and suppliers providing electric food cutters to commercial clients.
• Federal and Military Procurement:
  Includes supplementary requirements for government contracts, such as specific labeling, manuals, and shipboard compatibility for naval installations.

Typical uses include:

• Uniform reduction of food for salads, spreads, bread crumbs, and various recipes
• Efficient meat processing for hamburger-style ground products
• Versatile attachments for slicing, chopping, dicing, and other food preparation tasks

Related Standards

The standard references several important documents for compliance and interoperability, including:

• NSF/ANSI 8: Commercial Powered Food Preparation Equipment
• NSF/ANSI 2: Food Equipment
• ANSI/UL 763: Motor-Operated Commercial Food Preparing Machines
• ANSI/UL 969: Marking and Labeling Systems
• ANSI Z1.4: Sampling Procedures and Tables for Inspection by Attributes
• MIL-STD-1399/300: Electric Power for Shipboard Systems
• MIL-STD-167/1, MIL-STD-461: Requirements for shipboard vibration and electromagnetic interference
• ASTM F760: Food Service Equipment Manuals
• ASTM F1166: Human Engineering Design for Marine Systems
• ASTM D3951: Practice for Commercial Packaging

Practical Value

Implementing ASTM F1126-12(2023) for electric food cutters assures end-users and specifiers of consistent performance, safety, and hygiene in food processing operations. Compliance with this standard supports regulatory acceptance, enhances operational reliability, and fosters confidence in food service equipment across commercial, institutional, and government sectors.

Keywords: electric food cutter, food chopper, commercial food service equipment, food grinder, food preparation standard, ASTM F1126-12, powered food preparation machines, kitchen equipment compliance

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: F1126 − 12 (Reapproved 2023) An American National Standard
Standard Specification for
Food Cutters (Electric)
This standard is issued under the fixed designation F1126; 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.
1. Scope 2.2 NSF Standards:
NSF/ANSI 8 Commercial Powered Food Preparation Equip-
1.1 This specification covers commercial electric food cut-
ment
ters with a rotating shallow bowl to carry food products
NSF/ANSI 2 Food Equipment
through a set of rotating vertical knives that are on an axis
2.3 Underwriters Laboratories Standards:
perpendicular to the radii of the bowl. The food cutter can be
ANSI/UL 763 Motor-Operated Commercial Food Preparing
for counter or table mounting, furnished with or without a
Machines
table.
ANSI/UL 969 Marking and Labeling Systems
1.2 The values stated in inch-pound units are to be regarded
2.4 ANSI Standard:
as standard. The values given in parentheses are mathematical
ANSI Z1.4 Sampling Procedures and Tables for Inspection
conversions to SI units that are provided for information only
by Attributes
and are not considered standard.
2.5 Military Standards:
1.3 The following precautionary caveat pertains only to the MIL-STD-1399/300 Interface Standard for Shipboard
test method portion, Section 10, of this specification: This Systems, Section 300A, Electric Power, Alternating Cur-
rent
standard does not purport to address all of the safety concerns,
MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
if any, associated with its use. It is the responsibility of the user
ment (Type I-Environmental and Type II-Internally Ex-
of this standard to establish appropriate safety, health, and
cited)
environmental practices and determine the applicability of
MIL-STD-461 Requirements for the Control of Electromag-
regulatory limitations prior to use.
netic Interference Characteristics of Subsystems and
1.4 This international standard was developed in accor-
Equipment
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the
3. Terminology
Development of International Standards, Guides and Recom-
3.1 Definitions:
mendations issued by the World Trade Organization Technical
3.1.1 electric food cutter, n—machine that uniformly re-
Barriers to Trade (TBT) Committee.
duces food products to a small particle size for salads, spreads,
bread crumbs, and other food service recipes.
2. Referenced Documents
3.1.1.1 Discussion—Reduction of food product is accom-
2.1 ASTM Standards:
plished by combining the rotation of the product bowl with the
D3951 Practice for Commercial Packaging
perpendicular high-speed rotation of a set of stainless steel
F760 Specification for Food Service Equipment Manuals
cutlery knives. The food cutter shall consist of the following
F1166 Practice for Human Engineering Design for Marine
principal parts: base, legs (optional), product bowl, knives,
Systems, Equipment, and Facilities
bowl cover with interlock, motor, controls, and attachment
power take-off hub (optional) for attachments listed in 6.5.1.
This specification is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.04 on Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann
Mechanical Preparation Equipment. Arbor, MI 48113-0140, http://www.nsf.org.
Current edition approved Jan. 1, 2023. Published February 2023. Originally Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515,
ε1
approved in 1992. Last previous edition approved in 2017 as F1126 – 12 (2017) . http://www.shopulstandards.com.
DOI: 10.1520/F1126-12R23. Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036, http://www.ansi.org.
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
Standards volume information, refer to the standard’s Document Summary page on Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://
the ASTM website. www.dodssp.daps.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1126 − 12 (2023)
4. Classification laboratory acceptable to the user, or a certificate issued by NSF
under its special one-time contract evaluation/certification
4.1 General—Food cutters shall be of the following types,
service.
sizes, and classes:
6.1.2 Compliance with ANSI/UL 763—Acceptable evidence
4.1.1 Types:
of meeting the requirements of ANSI/UL 763 shall be a UL
4.1.1.1 Type I—This machine shall have a rotating product
Listing Mark on the food cutter, or a certified test report from
bowl with rotating knives and power take-off hub to drive
a recognized independent testing laboratory acceptable to the
attachments.
user.
4.1.1.2 Type II—This machine shall have a rotating product
6.1.3 Materials—Materials used in the construction of food
bowl with rotating knives without a power take-off hub.
cutters shall comply with the applicable requirements of
4.1.2 Sizes:
3 NSF/ANSI 8. Materials used shall be free from defects that
4.1.2.1 Size 1—14-in. (355.6-mm) inside diameter, 2 ⁄4-in.
would adversely affect the performance or maintainability of
(70-mm) deep bowl with a minimum capacity equal to 5 lb
individual components of the overall assembly.
(2.27 kg) of fresh meat.
6.1.3.1 Corrosion-Resistant Steel—Corrosion-resistant steel
4.1.2.2 Size 2—18-in. (457.2-mm) inside diameter, 3 ⁄8-in.
shall conform to the requirements of any 300 series stainless
(92.1-mm) deep bowl with a minimum capacity equal to 14 lb
steel having a minimum chromium content of 16 %, in
(6.36 kg) of fresh meat.
accordance with NSF requirements, except knives, which shall
4.1.3 Classes:
conform to 6.3.
4.1.3.1 Class A—Mounted on legs.
6.1.3.2 Corrosion-Resisting Material—Corrosion-resisting
4.1.3.2 Class B—Without legs.
material is material other than corrosion-resistant steel that is
5. Ordering Information equivalent in the food cutter application.
6.1.4 Human Factors Criteria—Human factors engineering
5.1 Purchasers should select the desired options permitted in
criteria, principles and practices, as defined in Practice F1166,
this specification and include the following information in the
shall be used in the design of all food cutters.
purchasing document:
5.1.1 Title, number, and date of this specification,
6.2 Bowl—The bowl shall be made of a single piece of
5.1.2 Type, size, and class of machine required (see 4.1),
corrosion-resistant steel and be readily removable for easy
5.1.3 Electrical power supply characteristics (current,
cleaning.
voltage, phase, frequency) (see 6.9.4),
6.3 Knives—The knives shall be cutlery grade stainless steel
5.1.4 Quantity of food cutters to be furnished,
with a hardness between 50 and 56 on the Rockwell C scale.
5.1.5 Stand (with or without casters), if required (see section
Each food cutter shall have a minimum of two cutting knives
6.8),
and have a knife speed of 1725 6 100 rpm.
5.1.6 Attachments required (see 6.5.1),
5.1.7 Labeling requirements (if different from 6.1.1, 6.1.2,
6.4 Bowl Cover—The bowl cover shall be made of a
and 13.1),
corrosion-resisting material and be of one-piece construction.
5.1.8 Accessory equipment, spare, and maintenance parts
6.5 Attachment Hub—The powered attachment hub pro-
required.
vided on the Type I food cutter shall be of corrosion-resisting
5.1.9 When Federal/Military procurement is required, re-
material and shall be permanently lubricated. The power hub
view and implement the applicable supplementary require-
drive unit shall have a speed of 209 6 25 rpm for Size 1 and
ments (see S1 through S9).
256 6 25 rpm for Size 2.
5.1.10 When specified, the purchaser shall be furnished
6.5.1 Attachments—Type I food cutters shall be provided,
certification that samples representing each lot have been either
when ordered, with any of the following attachments as
tested or inspected as directed in this specification and the
specified (see 5.1.6):
requirements have been met. When specified, a copy of the test
6.5.1.1 Nine-inch vegetable slicer,
results shall be furnished.
6.5.1.2 Meat chopper,
6. Physical Requirements
6.5.1.3 Dicer,
6.5.1.4 French-fry attachment, or
6.1 Design and Manufacture—The food cutter shall be
complete so that when connected to the specified source of
6.5.1.5 Speed drive attachment, or combination thereof.
power the unit can be used for its intended function. Food
6.6 Base—The supporting base for both Class A and Class B
cutters shall be rigid, and parts subject to wear shall be
food cutters shall be of one-piece construction and of a
accessible for adjustment and replacement. The food cutter
corrosion-resisting material. The base shall be of rigid and
shall meet the then current applicable requirements of NSF/
sturdy design and the entire bottom shall be enclosed com-
ANSI 8 and ANSI/UL 763.
pletely with a one-piece, corrosion-resisting material.
6.1.1 Compliance with NSF/ANSI 8—Acceptable evidence
of meeting the requirements of NSF/ANSI 8 shall be the NSF 6.7 Legs—Class A food cutters shall be provided with four
certification mark on the food cutter and listing in the manu- legs made of corrosion-resisting material. The legs shall each
facturer’s product listings on the NSF website, nsf.org, a have a rubber foot to ensure stability and shall be of a height
certified test report from a recognized independent testing to meet NSF/ANSI 8 requirements.
F1126 − 12 (2023)
6.8 Accessory Stand—When specified (see 5.1.5), a stand of be started, and a quantity of meat equivalent to the minimum
rigid and stable design shall be provided. The stand shall be bowl capacity of the food cutter, shall be fed into the bowl (see
constructed of corrosion-resistant steel and the top shall be 4.1.2). The time necessary for processing shall be checked for
adjustable to a nominal 38 in. (965.2 mm) from the floor. The conformance to 8.1.1.
stand shall meet the requirements of NSF/ANSI 2 and, when
9.3 Chopper Attachment with ⁄8-in. (3.2-mm) Plate and
specified, casters shall be equipped with brakes.
Knife—Fresh, raw, boneless chuck in 1-in. (25.4-mm) × 1-in.
6.9 Electrical Devices: (25.4-mm) × 7-in. (178-mm) strips at a temperature of 40 6
6.9.1 Power Supply—The food cutter shall be furnished 5°F (4.4 6 2.8°C) shall be fed into the chopper as fast as the
with a 5-ft (1.52-m) minimum length cord and plug with feed screw is able to convey the product. The time necessary
ground or be double-insulated. The cord and plug shall be sized for processing shall be checked for conformance to 8.1.2.
and shall be the appropriate configuration for the specified
10. Sampling
electrical characteristics.
6.9.2 Motor(s)—Motor shall meet the requirements of
10.1 When specified in the contract or purchase order,
ANSI/UL 763. The horsepower rating of the Size 1 food cutter
sampling for inspection shall be performed in accordance with
shall be a minimum of ⁄2 hp and for a Size 2, a minimum of
ANSI Z1.4, which will supersede implied sampling require-
1 hp. The food cutter motor(s) shall be of the continuous duty
ments stated elsewhere in this specification.
type.
11. Inspection
6.9.3 Power Switch—The food cutter shall be furnished
with a switch, which shall open all motor leads (see 7.3).
11.1 End-Item Testing—When specified in the contract or
6.9.4 Electrical Specifications—Nominal electrical specifi-
purchase order, one production item, selected at random from
cations are: 120/60/1, 208/60/1, 240/60/1, 208/60/3, 240/60/3,
each lot, shall be tested by the manufacturer in accordance with
480/60/3.
the applicable paragraphs of Section 9. Performance results
shall be recorded in a permanent file and the information shall
7. Hazard Protection
be available to the customer upon demand. Any subsequent
7.1 The food cutter shall meet the requirements of ANS
...