ASTM F1827-97(2006)
(Terminology)Standard Terminology Relating to Food Service Equipment
Standard Terminology Relating to Food Service Equipment
SCOPE
1.1 This terminology covers definitions for various terms and equipment listed in the test methods and specifications for Committee F-26 on Food Service Equipment.
General Information
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Standards Content (Sample)
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An American National Standard
Designation:F1827–97 (Reapproved 2006)
Standard Terminology Relating to
Food Service Equipment
This standard is issued under the fixed designation F1827; 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 F1047 Specification for Frying and Braising Pans, Tilting
Type
1.1 This terminology covers definitions for various terms
F1114 Specification for Heat Sanitizing Commercial Pot,
and equipment listed in the test methods and specifications for
Pan, and Utensil Stationary Rack Type Water-Driven
Committee F26 on Food Service Equipment.
Rotary Spray
2. Referenced Documents F1126 Specification for Food Cutters (Electric)
F1150 SpecificationforCommercialFoodWastePulperand
2.1 ASTM Standards:
Waterpress Assembly
F759 SpecificationforHotChocolateBeverageDispensers
F1202 Specification for Washing Machines, Heat Sanitiz-
F858 Specification for Hot Water Sanitizing Commercial
ing, Commercial, Pot, Pan, and Utensil Vertically Oscillat-
Dishwashing Machines, SingleTank, Conveyor RackType
ing Arm Type
F859 Specification for Heat-Sanitizing Commercial Dish-
F1203 Specification for Washing Machines—Pot, Pan, and
washing Machines, Multiple Tank, Conveyor Rack Type
Utensil, Heat Sanitizing, Commercial Rotary Conveyor
F860 Specification for Hot Water Sanitizing Commercial
Type
DishwashingMachines,MultipleTank,RacklessConveyor
F1237 Specification for Commercial Dishwashing Ma-
Type
chines, Multiple-Tank, Continuous Oval-Conveyor Type,
F861 Specification for Commercial Dishwashing Racks
Heat Sanitizing
F917 Specification for Commercial Food Waste Disposers
F1275 Test Method for Performance of Griddles
F918 Specification for Noncarbonated Mechanically Re-
F1299 for Food Service Equipment Hoods for Cooking
frigerated Beverage Dispenser (Visible Product)
Appliances
F919 Specification for Slicing Machines, Food, Electric
F1360 Specification for Ovens, Microwave, Electric
F952 Specification for Mixing Machines, Food, Electric
F1361 Test Method for Performance of Open Deep Fat
F953 Specification for Commercial Dishwashing Machines
Fryers
(Stationary Rack, Dump Type) Chemical Sanitizing
F1371 Specification for Vegetable Peeling Machines, Elec-
F1021 Specification for Feeders, Detergent, Rinse Agent,
tric
and Sanitizing Agent for Commercial Dishwashing and
F1495 Specification for Combination Oven Electric or Gas
Glasswashing Machines
Fired
F1022 Specification for Chemical Sanitizing Commercial
F1484 Test Methods for Performance of Steam Cookers
Dishwashing Machines, Recirculated Wash, Fresh Water
F1496 Test Method for Performance of Convection Ovens
Rinse Type
F1521 Test Methods for Performance of Range Tops
F1023 Specification for Dispensers, Powdered Iced Tea
F1605 Test Method for Performance of Double-Sided
F1024 Specification for Dispensers, Rehydrated Mashed
Griddles
Potato
F1639 Test Method for Performance of Combination Ovens
F1695 Test Method for Performance of Underfired Broilers
F1696 Test Method for Energy Performance of Single-
This terminology is under the jurisdiction of ASTM Committee F26 on Food
Rack, Door-Type Commercial Dishwashing Machines
Service Equipment and is the direct responsibility of Subcommittee F26.91 on
F1704 Test Method for Capture and Containment Perfor-
Editorial and Nomenclature.
mance of Commercial Kitchen Exhaust Ventilation Sys-
Current edition approved April 1, 2006. Published May 2006. Originally
approved in 1997. Last previous edition approved in 2000 as F1827 – 97 (2000).
tems
DOI: 10.1520/F1827-97R06. 4
2.2 ANSI Standard:
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
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F1827–97 (2006)
ANSI Z83 American National Standard for Gas Food Ser- chemical sanitizing—solution to destroy or kill any residual
vice Equipment bacteria from multiple-use tableware.
2.3 UL Standards:
chemical sanitizing, recirculated wash, fresh water rinse
ANSI/UL Standard No. 197 Commercial Electric Cooking type—machines with a final rinse using fresh water from an
Appliances
outside source combined with chemical sanitizing solution;
UL Standard No. 710 Grease Extractors for Exhause Ducts additional parts: chemical sanitizing equipment. See dish-
UL Standard No. 763 Motor-Operated Commercial Food
washing machine, commercial.
Preparing Machines
chemical sanitizing, stationary rack, dump type—machines
UL Standard No. 969 Marking and Labeling Systems
with chemical sanitizing solution added to the rinse cycle;
2.4 NSF International Standards:
additional parts: chemical sanitizing equipment. See dish-
ANSI/NSF Standard No. 2 Food Service Equipment
washing machine, commercial.
ANSI/NSF Standard No. 4 Commercial Cooking, Rether-
conveyor—a mechanism designed to move racked/unracked
malization and Powdered Hot Food Holding and Trans-
dishware through the treatment stages and out to the clean
port Equipment
end of conveyor type dishwashing machines.
ANSI/NSF Standard No. 8 Commercial Powdered Food
detergent feeder— a device that automatically feeds detergents
Preparation Equipment
into wash tanks of spray-type commercial dishwashing and
ANSI/NSF Standard No. 3 Commercial Spray-Type Dish-
glasswashing machines.
washing and Glasswashing Machines
dish rack—a peg type, polypropylene, or other noncorrosive
2.5 NFPA Standard:
material rack designed to hold tableware in place during
NFPA Standard No. 96
washing.
dishwater inlet— incoming water to dishwater.
3. Terminology
heat sanitize— fresh water, heater to a minimum specified
3.1 Definitions–Food Service Appliances:
temperature(usuallyaminimumof180°F),todestroyorkill
braising pan—equipment suitable for the preparation of foods
any residual bacteria from tableware.
by several methods, such as frying, braising, boiling and
heat sanitizing, conveyor rack type—machines that automati-
simmering.
cally convey racks of soiled tableware through treatment
broiler, conveyor—equipment that carries the food product on
stages and final heat sanitizing rinse, conveying them out at
a wire rack through a tunnel that heats using high tempera-
the clean end of the machine; additional parts: rinse cham-
ture radiant heat sources above and or below the rack, for
ber, heating equipment, and conveying mechanism. See
cookingononeorbothsidesofthefoodproductatonce.See
dishwashing machine, commercial.
broiler, overfired and broiler, underfired.
heat sanitizing, stationary rack type—manually fed machines,
broiler, overfired—equipment with a high temperature radiant
includes a final heat sanitizing rinse; additional parts: heat-
heat source above a grate for cooking food.
ing equipment. See dishwashing machine, commercial.
upright broiler—aheavydutyfreestandingpieceofequipment
heat sanitizing, continuous oval-conveyor type—dishwashing
with a high input rate and production capacity among
machine and conveyor-table when assembled, shall form an
overfired broilers. See broiler, overfired.
oval-shaped dish handling system. Machines shall automati-
salamander—a medium duty broiler, with approximately half
cally convey racks of soiled tableware through the treatment
the depth of an upright, and generally mounted above a
stages, including a final heat sanitizing rinse of the machine,
commercial range. See broiler, overfired.
conveying them out to the clean tableware removal area of
broiler, underfired—equipment with a high temperature radi-
the conveyor: additional parts: recirculating pre-wash cham-
ant heat source below a grate for cooking food, including
ber, rinse chamber, conveying mechanisms, heating equip-
charbroiler, radiant-broilers, smokeless broilers, etc.
ment and horizontal conveyor tables. See dishwashing
cheesemelter—a low input unit, designed to melt cheese on
machine, commercial.
topofspecialtyfoods,butusuallyincapableoffullycooking
heat sanitizing, rackless conveyor type—machines shall auto-
a food item such as steak or chicken. See broiler, overfired.
matically convey unracked soiled tableware through the
dishwashing machine, commercial—machines that uni-
treatment stages, includes a final heat sanitizing rinse,
formly wash, rinse, and sanitize kitchen ware.The machines
conveying them out at the clean end of the machine;
shall be capable of removing physical soil from properly
additional parts: rinse chamber, conveying mechanisms, and
rackedandprescrapedtableware,andsanitizingmultiple-use
heating equipment. See dishwashing machine, commer-
tableware.
cial.
booster heater— the water heater responsible for heating and
pot, pan, and utensil washing machine, commercial—see pot,
maintainingthefinalsanitizingrinsewater(toaminimumof
pan, and utensil washing machines, commercial.
180°F) to dishwater, may be separate from dishwater or
rinse additive feeder—a device that automatically feeds rinse
integral.
additives into recirculated or non-recirculated rinse water of
spray-type commercial dishwashing and glasswashing ma-
Available from Underwriters Laboratories (UL), Corporate Progress, 333
chines.
Pfingsten Rd., Northbrook, IL 60062.
sanitizing agent feeder—a device that automatically feeds
Available fromThe National Fire ProtectionAssociation, 1 Batterymarch Park,
Quincy, MA 02269-9101. sanitizer into recirculated or non-recirculated rinse water of
F1827–97 (2006)
spray-type commercial dishwashing and glasswashing ma- removal extractor— a series of horizontal baffles, usually
chines. constructed of stainless steel, designed to remove grease and
drain it away to a container. They are cleaned by running
tank heater—heating system that maintains the dishwasher’s
wash tank temperature. them through a dishwasher or by soaking and rinsing. See
grease extractors.
dispenser—commercial equipment designed to deliver a bev-
stationary extractor—a series of horizontal baffles that run the
erage or food product.
full length of the exhaust hood and are not removable for
aeration system— a type of circulation system that causes the
cleaning.Itincludesoneormorewatermanifoldswithspray
beverage to cascade across the top and down the sides of the
nozzles that, upon activation, wash the grease extractor with
bowl interior incorporating sir into the beverage.
hot, detergent-injected water, removing the accumulation of
circulation system—thesystemthatmovesthebeveragewithin
grease from the extractor. See grease extractors.
the bowl to ensure proper cooling and mixing.
makeup air—the supply of outside air, tempered or untem-
hot chocolate dispenser—commercial equipment designed to
pered, to a building in a controlled manner for the replace-
deliver a predetermined amount of hot chocolate flavored
ment of air exhausted through the hood, or the supply of
beverage.
outside air, untempered, into the hood to reduce the amount
noncarbonated mechanically refrigerated visible product, bev-
of tempered air exhausted from the building.
erage dispenser—counter-top equipment, mechanically re-
hood with integrated makeup air—an exhaust hood that
frigerated, with a transparent, impact-resistant container
introduces makeup air through a plenum, as an integral part
designed to afford a visual display of the beverage.
of the hood. Integral makeup air options include down
powdered iced tea dispenser—commercial equipment de-
discharge, front face discharge,or internal discharge (short-
signed to deliver a portion of instant tea, usually mixed with
circuit), or both.
tap water and dispensed into a container with ice.
down discharge— makeup air method is used when spot
rehydrated mashed potato dispenser—commercial equipment
cooling of the cooking staff is desired to help relieve the
designed to deliver whipped or mashed potatoes.
effectsofsevereradiantheatgeneratedfromequipmentsuch
throw—a quantity of liquid or powder ingredient that is
as charbroilers.The makeup air must be heated or cooled, or
augured, pumped, or dispensed into a liquid of larger mass
both, depending on the climate.
and makes up the basic flavoring and/or solid of a finished
front face discharge—makeup air method that is very flexible,
product.
butshouldbedirectedawayfromthehood,butthecloserthe
whippers—amechanicaldeviceusedtobeatairintoabeverage
airoutlet’sloweredgeistothebottomofthehood,thelower
so as to change its properties from a liquid drink to a frothy
the velocity must be to avoid drawing effluent out of the
drink.
hood.
exhaust hood—a device that captures hot air, odors, and
internal discharge—method in which makeup air is introduced
vapors produced in the cooking process and directs them to
inside the hood. This design has limited application, and the
an exhaust fan.
amount of supply air able to be introduced varies consider-
canopy—a covering fixed above cooking equipment and over-
able with the type of cooking equipment and the exhaust
hanging on all sides of its unclosed sides, whose lower edge
flow rate. Makeup air may be untempered depending on
is a minimum height of 6 ft 6 in. from the finished floor.The
climatic conditions.
purposeofthecanopyistocontainandcapturetheunwanted
short-circuit— see internal discharge.
by-products resulting from cooking activities and may be
noncanopy—a fixed device located in close proximity over
Type I or Type II. See Type I, Type II, and exhaust hood.
cooking equipment and in some cases having a shelf-like
wall-mounted canopy—used for all types of cooking equip-
appearance. The purpose of which is to channel air move-
ment located against a wall. See canopy.
ment to contain and capture the unwanted by-products
single island canopy—used for all types of cooking equipment
resulting from cooking activities.
in a single line island configuration. See canopy.
backshelf—used for counter-height equipment typically lo-
double island canopy—usedforalltypesofcookingequipment
cated against a wall, but could be freestanding.
mounted back to back in an island configuration. See
eyebrow—used for direct mounting to ovens and some dish-
canopy.
washers.
grease removal devices:
pass-over style— used over counter-height equipment when
baffle filters— a series of vertical baffles designed to capture
pass-overconfiguration(fromthecookingsidetotheserving
grease and drain it away to a container. The filters a
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