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ASTM F760-93(2012)

(Specification)

Standard Specification for Food Service Equipment Manuals

Standard Specification for Food Service Equipment Manuals

ABSTRACT
This specification covers the requirements for food service equipment manuals which shall contain, as a minimum, information pertaining to complete installation and start-up, operation, preventive maintenance, and service instructions for troubleshooting, repair, and component replacement, including applicable charts and diagrams, and an illustrated parts data section.
SIGNIFICANCE AND USE
This specification applies to manuals for food service equipment that in normal operation requires regularly scheduled servicing, inspection, or component replacement. The requirement for manuals for food service equipment that does not require regularly scheduled servicing shall be optional for each manufacturer.
SCOPE
1.1 This specification covers requirements for manuals for food service equipment which shall contain, as a minimum, complete installation, operating, preventive maintenance and service instructions, including applicable charts and diagrams and an illustrated parts data section.
1.2 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. For specific hazards statements see Section 4.

General Information

Status
Historical
Publication Date
30-Apr-2012
ICS
97.020 - Home economics in general
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.91 - Editorial and Nomenclature
Current Stage
Ref Project

Relations

Replaces
ASTM F760-93(2006) - Standard Specification for Food Service Equipment Manuals
Effective Date
01-May-2012
Replaced By
ASTM F760-93(2017) - Standard Specification for Food Service Equipment Manuals
Effective Date
01-Nov-2017
Referred By
ASTM F2521-09(2022) - Standard Specification for Heavy-Duty Ranges, Gas and Electric
Effective Date
01-May-2012
Referred By
ASTM F1899-14a(2019) - Standard Specification for Food Waste Pulper Without Waterpress Assembly
Effective Date
01-May-2012
Referred By
ASTM F2796-19 - Standard Specification for Hot Food Holding Tables
Effective Date
01-May-2012
Referred By
ASTM F2645-21 - Standard Specification for Bun Slicing Machines
Effective Date
01-May-2012
Referred By
ASTM F2800-11(2017) - Standard Specification for Recirculating Hood System for Cooking Appliances
Effective Date
01-May-2012
Referred By
ASTM F2834-10a(2023) - Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing
Effective Date
01-May-2012
Referred By
ASTM F2835-10(2023) - Standard Specification for Underfired Broilers
Effective Date
01-May-2012
Referred By
ASTM F1604-15(2020)e1 - Standard Specification for Freezers, Ice Cream, Soft Serve, Shake
Effective Date
01-May-2012
Referred By
ASTM F3215-22 - Standard Specification for Food Waste Dehydrators
Effective Date
01-May-2012
Referred By
ASTM F1603-17(2023) - Standard Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam, Gas and Electric Heated
Effective Date
01-May-2012
Referred By
ASTM F918-15(2020)e1 - Standard Specification for Noncarbonated Mechanically Refrigerated Beverage Dispenser (Visible Product)
Effective Date
01-May-2012
Referred By
ASTM F860-07(2018)e1 - Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Multiple Tank, Rackless Conveyor Type
Effective Date
01-May-2012
Referred By
ASTM F1203-22 - Standard Specification for Washing Machines—Pot, Pan, and Utensil, Heat Sanitizing, Commercial Rotary Conveyor Type
Effective Date
01-May-2012

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ASTM F760-93(2012) - Standard Specification for Food Service Equipment ManualsASTM F760-93(2012) - Standard Specification for Food Service Equipment Manuals
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ASTM F760-93(2012) - Standard Specification for Food Service Equipment Manuals
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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:F760 −93 (Reapproved 2012) An American National Standard
Standard Specification for
Food Service Equipment Manuals
ThisstandardisissuedunderthefixeddesignationF760;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.
1. Scope locate and identify components necessary for operation and
components that may require maintenance when their location
1.1 This specification covers requirements for manuals for
cannot be clearly described in the text. Where necessary for
food service equipment which shall contain, as a minimum,
clarity, manuals shall show configuration for the removal and
complete installation, operating, preventive maintenance and
reassembly of parts. As applicable, the following shall be
service instructions, including applicable charts and diagrams
included: schematic diagrams which show the functional
and an illustrated parts data section.
arrangement of components; wiring diagrams which show the
1.2 This standard does not purport to address all of the
physical electrical connections of the circuit arrangement; and
safety concerns, if any, associated with its use. It is the
schematic piping diagrams which depict the interconnection of
responsibility of the user of this standard to establish appro-
components, piping, tubing, or hose and the direction and
priate safety and health practices and determine the applica-
sequence of liquid or gas flow. Diagrams shall be separate for
bilityofregulatorylimitationspriortouse.Forspecifichazards
gas and each type of liquid flow.
statements see Section 4.
4. Hazards
2. Significance and Use
4.1 Warning notices shall be used to indicate any condition
2.1 This specification applies to manuals for food service
or practice that could result in personal injury or possible loss
equipment that in normal operation requires regularly sched-
of life.
uled servicing, inspection, or component replacement. The
4.2 Caution notices shall be used to indicate any condition
requirement for manuals for food service equipment that does
or practice which, if not strictly observed or remedied, could
not require regularly scheduled servicing shall be optional for
result in damage to or destruction of the equipment.
each manufacturer.
5. Unpacking Instructions
3. Format
5.1 When unusual unpacking conditions exist, instructions
3.1 Size of Paper—8 ⁄2 by 11 in. (or capable of being folded
1 for unpacking as well as the locations of manuals if provided,
or unfolded to 8 ⁄2 by 11-in. sheets).
shall be indicated on the outside of the shipping container.
3.2 Type Size—Nine point or larger for body of text; seven
point for footnotes and tables.
6. Manual Instructions
3.3 General—Printed copies shall be legible, and may be
6.1 Manuals may be furnished individually, or they may be
bound. If loose leaf they shall be furnished in a single
combined.
protective cover. The instructions portions of the manuals shall
6.2 Installation and Start-Up Manual— Installation instruc-
be in simple language, easily understood by personnel respon-
tions shall be furnished with equipment showing installation
sible for the installation, operation, and maintenance of the
requirements. Inspection procedures for in-shipment damage
equipment. Subjects difficult to present in narrative form shall
shall be explained. Special installation instructions, such as
be clarified by the use of illustrations, charts, or tables with
foundation, ventilation, and clearance requirements, plumbing
appropriate headings.
and electrical connections, mounting details, wiring diagrams,
3.4 Illustrations and Diagrams—Manuals shall contain suf-
initial lubrication instructions, and alignment procedures, if
ficient illustrations (line drawings or halftones, or both) to
applicable, shall be provided or pertinent references cited.
Initial adjustment procedures and control settings shall be
specified. Installation instructions shall include a statement that
This specification is under the jurisdiction of ASTM Committee F26 on Food
the installation must conform to local codes or, in their
Service Equipment and is the direct responsibility of Subcommittee F26.91 on
Editorial and Nomenclature. absence, nationally recognized codes.
Current edition approved May 1, 2012. Published August 2012. Originally
6.3 Operation Manual—Operating instructions shall be fur-
approved in 1982. Last previous edition approved in 2006 as F760 – 93 (2006).
DOI: 10.1520/F0760-93R12. nished with the equipment. Theory of operation shall be
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F760−93 (2012)
provided for operating and maintenance personnel. Operating mine the cause of trouble and instructions for the restoration of
instructions shall include, but not be limited to the following: the equipment to operating conditions.
6.3.1 Explanation of the use and function of each control or
6.5.2 Repair and Component Replacement— Instructions
instrument used by the operator,
shall be furnished in proper sequence for repairing or replacing
6.3.2 Start up and shut down procedures,
equipment components, or both. Test, adjustment, and check-
6.3.3 Normal operation procedures, and
out data after reassembly shall be included. Illustrations,
6.3.4 Appropriate safety instructions.
including exploded views, should be used as necessary.
6.5.3 Special Tools—If special tools are needed to perform
NOTE 1—It is suggested that the manufacturer consider a standardized
format for the operator instructions such as the “Job Performance
servicing, sources of supply shall be provided along with the
Breakdown” recomm
...

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SCOPE
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ABSTRACT
This practice covers methods for testing the physical properties of mechanical (passive) security seals. Where appropriate, the various tests include particular apparatus or procedural specifications required for different types of security seals. A security seal shall be evaluated in accordance with its classification into one of five general groups and its performance in the following six tests: pull (tensile) shear, bending, impact, low temperature impact, and high temperature pull (tensile). A security seal shall receive a grade designation based upon its measured performance in each of the required tests. The seals shall be classified according to groups: Group 1; Group 2; Group 3; Group 4; and Group 5. Pull test, shear test, bending test, impact test, and extreme temperature tests shall be performed to conform with the specified requirements.
SCOPE
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1.4 Security seals often contain unique identification markings for authentication purposes to discourage duplication and to prevent reapplication. This practice does not address unique identifiers or vulnerabilities of security seals.
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Standard Guide for Inspection and Evaluation of Tampering of Security Seals

SIGNIFICANCE AND USE
4.1 If a seal can be opened by any means and successfully reapplied without exhibiting signs indicative of prior attack, the integral quality of the seal is in serious question. This guide allows that any particular method of attempted defeat can be employed to defeat a seal, and concentrates not on the effectiveness of the seal to resist that attack, but rather on the nature of the individual seal to inhibit reapplication.  
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4.1 Cleaning provides well documented benefits in terms of creating cleaner, safer, and healthier surroundings by extracting harmful pollutants from the indoor environment (see Ref (3)). An improperly maintained indoor environment could give rise to biological contaminants, and buildup of particulate matter and gases which can have serious health effects. These negative impacts may have adverse affects on worker productivity affecting both cleaning personnel and tenants through increased complaints, absenteeism, injuries, asthmatic incidents, or other symptoms. Inappropriate or improper use or selection of cleaning products and processes, along with failure to follow label directions could result in injury or illness to cleaning personnel or building occupants. In addition, it may be detrimental to the physical structure and systems of the building, or to the environment. Moreover, owners and operators maintain the liability for the proper function of the building and its impacts on the occupants and cleaning personnel.  
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SCOPE
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ABSTRACT
This specification covers grades of fuel oil intended for use in various types of fuel-oil-burning equipment under various climatic and operating conditions. These grades include the following: Grades No. 1 S5000, No. 1 S500, No. 2 S5000, and No. 2 S500 for use in domestic and small industrial burners; Grades No. 1 S5000 and No. 1 S500 adapted to vaporizing type burners or where storage conditions require low pour point fuel; Grades No. 4 (Light) and No. 4 (Heavy) for use in commercial/industrial burners; and Grades No. 5 (Light), No. 5 (Heavy), and No. 6 for use in industrial burners. Preheating is usually required for handling and proper atomization. The grades of fuel oil shall be homogeneous hydrocarbon oils, free from inorganic acid, and free from excessive amounts of solid or fibrous foreign matter. Grades containing residual components shall remain uniform in normal storage and not separate by gravity into light and heavy oil components outside the viscosity limits for the grade. The grades of fuel oil shall conform to the limiting requirements prescribed for: (1) flash point, (2) water and sediment, (3) physical distillation or simulated distillation, (4) kinematic viscosity, (5) Ramsbottom carbon residue, (6) ash, (7) sulfur, (8) copper strip corrosion, (9) density, and (10) pour point. The test methods for determining conformance to the specified properties are given.
SCOPE
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1.1.1 Grades No. 1 S5000, No. 1 S500, No. 1 S15, No. 2 S5000, No. 2 S500, and No. 2 S15 are middle distillate fuels for use in domestic and small industrial burners. Grades No. 1 S5000, No. 1 S500, and No. 1 S15 are particularly adapted to vaporizing type burners or where storage conditions require low pour point fuel.  
1.1.2 Grades B6–B20 S5000, B6–B20 S500, and B6–B20 S15 are middle distillate fuel/biodiesel blends for use in domestic and small industrial burners.  
1.1.3 Grades No. 4 (Light) and No. 4 are heavy distillate fuels or middle distillate/residual fuel blends used in commercial/industrial burners equipped for this viscosity range.  
1.1.4 Grades No. 5 (Light), No. 5 (Heavy), and No. 6 are residual fuels of increasing viscosity and boiling range, used in industrial burners. Preheating is usually required for handling and proper atomization.  
Note 1: For information on the significance of the terminology and test methods used in this specification, see Appendix X1.
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1.3 Nothing in this specification shall preclude observance of federal, state, or local regulations which can be more restrictive.  
1.4 The values stated in SI units are to be regarded as standard.  
1.4.1 Non-SI units are provided in Table 1 and Table 2 and in 7.1.2.1/7.1.2.2 because these are common units used in the industry.
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