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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

Status
Historical
Publication Date
31-Mar-2006
ICS
01.040.67 - Food technology (Vocabularies)
97.040.20 - Cooking ranges, working tables, ovens and similar appliances
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.91 - Editorial and Nomenclature
Current Stage
Ref Project

Relations

Replaces
ASTM F1827-97(2000) - Standard Terminology Relating to Food Service Equipment
Effective Date
01-Apr-2006
Replaced By
ASTM F1827-12 - Standard Terminology Relating to Food Service Equipment
Effective Date
01-Aug-2012

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ASTM F1827-97(2006) - Standard Terminology Relating to Food Service EquipmentASTM F1827-97(2006) - Standard Terminology Relating to Food Service Equipment
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ASTM F1827-97(2006) - Standard Terminology Relating to Food Service Equipment
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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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
An American National Standard
Designation:F1827–97 (Reapproved 2006)
Standard Terminology Relating to
1
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)
2
F1150 SpecificationforCommercialFoodWastePulperand
2.1 ASTM Standards:
3
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)
3
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
3
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-
1
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:
2
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
4
the ASTM website. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
3
Withdrawn. 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
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.
5
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: c
...

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SCOPE
1.1 These test methods cover the physical properties associated with preformed expansion joint fillers. The test methods include:    
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Note 1: Specific test methods are applicable only to certain types of joint fillers, as stated herein.  
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This specification covers asphalt plank used for bridge decks as well as for industrial floors. Asphalt planks shall be classified according to usage: Type Ia; Type Ib; and Type II. Asphalt plank shall be formed from a mixture of asphalt, fibers, modifiers, or a combination thereof, and mineral filler in such a manner as to produce a uniformly dense mass. The following test methods shall be intended to measure those attributes necessary to measure the ability of asphalt plank to provide a reasonably long and satisfactory service: absorption; brittleness; dimensions; and hardness.
SCOPE
1.1 This specification covers asphalt plank used for bridge decks as well as for industrial floors.  
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