ASTM F2646-21

Standard Specification for Bread Slicing Machines

ABSTRACT
This specification covers the design and performance requirements pertinent to the construction of electrically operated commercial bread slicing machines. Bread slicing machines are classified into types according to feed mechanism, classes according to knife type, and styles into mountability, as follows: Type I—gravity feed; Type II—mechanical single-loaf feed; and Type III—mechanical multiple-loaf feed; Class I—reciprocating knife; Class II—circular knife; Class III—sickle knife; and Class IV—continuous (band) knife; Style I—countertop or stand mounted; Style 2—floor mounted; and Style 3—portable. Representative production models of the bread slicing machines shall pass operational and performance tests, and should function satisfactorily as specified.
SCOPE
1.1 This specification covers commercial, electrically operated, bread slicing machines.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The 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, 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: 30-Nov-2021
• ICS: 97.040.50 - Small kitchen appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.04 - Mechanical Preparation Equipment

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: F2646 −21 An American National Standard
Standard Specification for
1
Bread Slicing Machines
This standard is issued under the fixed designation F2646; 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.
4
1. Scope 2.3 BISSC Standards:
ANSI/BISSC Z50.2–2003 Sanitation Standard for the De-
1.1 This specification covers commercial, electrically
sign of Bakery Equipment
operated, bread slicing machines.
5
2.4 NEMA Standards:
1.2 The values stated in inch-pound units are to be regarded
MG 1 Motors and Generators
as the standard. The values given in parentheses are for
6
2.5 NSF/ANSI Standards:
information only.
NSF/ANSI 8 Commercial Powered Food Preparation Equip-
1.3 This standard does not purport to address all of the
ment
safety concerns, if any, associated with its use. It is the 7
2.6 ANSI/UL Standards:
responsibility of the user of this standard to establish appro-
ANSI/UL763 Motor-Operated Commercial Food Preparing
priate safety, health, and environmental practices and deter-
Machines
mine the applicability of regulatory limitations prior to use.
ANSI/UL 969 Marking and Labeling Systems
1.4 This international standard was developed in accor-
8
2.7 Federal and Military Documents:
dance with internationally recognized principles on standard-
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
ization established in the Decision on Principles for the
tems Section 300A Electric Power, Alternating Current
Development of International Standards, Guides and Recom-
MIL-STD-167/1 Mechanical Vibrations of Shipboard
mendations issued by the World Trade Organization Technical
Equipment (Type I–Environmental and Type II–Internally
Barriers to Trade (TBT) Committee.
Excited)
MIL-STD-461 Requirements for the Control of Electromag-
2. Referenced Documents
netic Interference Characteristics of Subsystems and
2
2.1 ASTM Standards:
Equipment
A240/A240M Specification for Chromium and Chromium-
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
3. Terminology
Vessels and for General Applications
3.1 Definitions:
D3951 Practice for Commercial Packaging
3.1.1 bread slicing machine, n—machine with a motor-
F760 Specification for Food Service Equipment Manuals
driven knife or knives for slicing the bread and having an
F1166 Practice for Human Engineering Design for Marine
infeedtopositionthewholeloafforslicingandanoutfeedarea
Systems, Equipment, and Facilities
for holding the sliced loaf awaiting manual removal from the
3
2.2 ANSI Standards:
machine.
Z1.4 Sampling Procedures and Tables for Inspection by
3.1.2 recovered materials, n—materials that have been col-
Attributes
lected or recovered from solid waste and reprocessed to
become a source of raw materials, as opposed to virgin raw
materials.
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
4
Service Equipment and is the direct responsibility of Subcommittee F26.04 on Available from Baking Industry Sanitation Standards Committee (BISSC), P.O.
Mechanical Preparation Equipment. Box 3999, Manhattan, KS 66505-3999, http://www.bissc.org.
5
Current edition approved Dec. 1, 2021. Published December 2021. Originally Available from National Electrical Manufacturers Association (NEMA), 1300
approved in 2007. Last previous edition approved in 2016 as F2646 – 16. DOI: N. 17th St., Suite 1752, Rosslyn, VA 22209, http://www.nema.org.
6
10.1520/F2646-21. Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Arbor, MI 48113-0140, http://www.nsf.org.
7
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from Comm 2000, 1414 Brook Dr., Downers Grove, IL 60515,
Standards volume information, refer to the standard’s Document Summary page on http//www.comm-2000.com.
8
the ASTM website. Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, http://
4th Floor, New York, NY 10036, http://www.ansi.org. www.dodssp.daps.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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F2646 − 21
4. Classification 7. Design and Construction
4.1 General—Bread slicing machines covered by this speci- 7.1 General—Bread
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F2646 − 16 F2646 − 21 An American National Standard
Standard Specification for
1
Bread Slicing Machines
This standard is issued under the fixed designation F2646; 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
1.1 This specification covers commercial, electrically operated, bread slicing machines.
1.2 The values stated in inch-pound units are to be regarded as the standard. The 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.
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, 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.
2. Referenced Documents
2
2.1 ASTM Standards:
A240/A240M Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and
for General Applications
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
3
2.2 ANSI Standards:
Z1.4 Sampling Procedures and Tables for Inspection by Attributes
4
2.3 BISSC Standards:
ANSI/BISSC Z50.2–2003 Sanitation Standard for the Design of Bakery Equipment
5
2.4 NEMA Standards:
MG 1 Motors and Generators
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 Mechanical
Preparation Equipment.
Current edition approved Dec. 1, 2016Dec. 1, 2021. Published January 2017December 2021. Originally approved in 2007. Last previous edition approved in 20112016
as F2646 – 07 (2011).F2646 – 16. DOI: 10.1520/F2646-16.10.1520/F2646-21.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
4
Available from Baking Industry Sanitation Standards Committee (BISSC), P.O. Box 3999, Manhattan, KS 66505-3999, http://www.bissc.org.
5
Available from National Electrical Manufacturers Association (NEMA), 1300 N. 17th St., Suite 1752, Rosslyn, VA 22209, http://www.nema.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2646 − 21
6
2.5 NSF/ANSI Standards:
NSF/ANSI 8 Commercial Powered Food Preparation Equipment
7
2.6 ANSI/UL Standards:
ANSI/UL 763 Motor-Operated Commercial Food Preparing Machines
ANSI/UL 969 Marking and Labeling Systems
8
2.7 Federal and Military Documents:
MIL-STD-1399/300 Interface Standard for Shipboard Systems Section 300A Electric Power, Alternating Current
MIL-STD-167/1 Mechanical Vibrations of Shipboard Equipment (Type I–Environmental and Type II–Internally Excited)
MIL-STD-461 Requirements for the Control of Electromagnetic Interference Characteristics of Subsystems and Equipment
3. Terminology
3.1 Definitions:
3.1.1 bread slicing machine, n—machine with a motor-driven knife or knives for slicing the bread and having an infeed to position
the whole loaf for slicing and an outfeed area for holding the sliced loaf awaiting manual removal from the machine.
3.1.2 recovered materials, n—materials that have been collected or recovered from solid waste and reprocessed to become a source
of raw materials, as opposed to virgin raw materials.
4. Classification
...