ASTM F1966-12

Standard Specification for Dough Divider and Rounding Machines

ABSTRACT
This specification covers commercial hand operated dough divider machines and semiautomatic and automatic, electrically operated, dough divider and rounding machines with or without interchangeable heads. Dough dividers and dough divider/rounding machines are classified by type, class, size, and styles: Types I, II, III, and IV; Classes I, II, and III; Sizes 1, 2, and 3; and Styles 1, 2, and 3. Operational test and performance test shall be performed to conform with the specified requirements.
SCOPE
1.1 This specification covers commercial hand operated dough divider machines and semiautomatic and automatic, electrically operated, dough divider and rounding machines with or without interchangeable heads.  
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 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.

General Information

• Status: Historical
• Publication Date: 31-Oct-2012
• ICS: 67.260 - Plants and equipment for the food industry
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.04 - Mechanical Preparation Equipment

Relations

• Replaces: ASTM F1966-03(2008) - Standard Specification for Dough Divider and Rounding Machines
• Effective Date: 01-Nov-2012

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
Designation:F1966 −12 An American National Standard
Standard Specification for
1
Dough Divider and Rounding Machines
This standard is issued under the fixed designation F1966; 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:
Basic Criteria
1.1 This specification covers commercial hand operated
No. 8 Dividers, Rounders, and Bun Machines
dough divider machines and semiautomatic and automatic,
No. 29 Electrical Motors and Accessory Equipment
electrically operated, dough divider and rounding machines
5
2.4 NEMA Standards:
with or without interchangeable heads.
MG 1 Motors and Generators
1.2 The values stated in inch-pound units are to be regarded
WC 5 Thermoplastic—Insulated Wire and Cable for the
as standard. The values given in parentheses are mathematical
Transmission and Distribution of Electrical Energy
conversions to SI units that are provided for information only
WC 7 Cross-Linked-Thermosetting-Polyethylene-Insulated
and are not considered standard.
Wire and Cable for the Transmission and Distribution of
1.3 This standard does not purport to address all of the
Electrical Energy
safety concerns, if any, associated with its use. It is the WD 1 General Requirements for Wiring Devices
6
responsibility of the user of this standard to establish appro-
2.5 NSF/ANSI Standards:
priate safety and health practices and determine the applica- NSF/ANSI No. 2 Food Equipment
bility of regulatory limitations prior to use.
NSF/ANSI No. 8 Commercial Powered Food Preparation
Equipment
2. Referenced Documents
NSF/ANSI No. 51 Food Equipment Materials
2
2.1 ASTM Standards:
NSF/ANSI No. 169 Special Purpose Food Equipment and
A167 Specification for Stainless and Heat-Resisting
Devices
7
Chromium-Nickel Steel Plate, Sheet, and Strip
2.6 ANSI/UL Standards:
A240/A240M Specification for Chromium and Chromium-
ANSI/UL 763 Motor-Operated Commercial Food Preparing
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
Machines
Vessels and for General Applications
ANSI/UL 969 Marking and Labeling Systems
8
D3951 Practice for Commercial Packaging
2.7 Federal and Military Documents:
F760 Specification for Food Service Equipment Manuals
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
F1166 Practice for Human Engineering Design for Marine
tems Section 300A Electric Power, Alternating Current
Systems, Equipment, and Facilities
MIL-STD-167/1 Mechanical Vibrations of Shipboard
3
2.2 ANSI Standards:
Equipment (Type I—Environmental and Type II—
Z1.4 Sampling Procedures and Tables for Inspection by
Internally Excited)
Attributes
MIL-STD-461 Requirements for the Control of Electromag-
netic Interference Characteristics of Subsystems and
1
This specification is under the jurisdiction of ASTM Committee F26 on Food
Equipment
Service Equipment and is the direct responsibility of Subcommittee F26.04 on
Mechanical Preparation Equipment.
4
Current edition approved Nov. 1, 2012. Published December 2012. Originally Available from Baking Industry Sanitation Standards Committee (BISSC),
approved in 1999. Last previous edition approved in 2008 as F1966 – 03 (2008). 1400 W. Devon Ave., Suite 422, Chicago, IL 60660.
5
DOI: 10.1520/F1966-12. Available from Global Engineering Documents, 15 Inverness Way East,
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Englewood, CO 80112-5704
6
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Standards volume information, refer to the standard’s Document Summary page on Arbor, MI 48113-0140.
7
the ASTM website. Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515.
3 8
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., AvailablefromStandardizationDocumentsOrderDesk,Bldg.4SectionD,700
4th Floor, New York, NY 10036. Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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F1966−12
3. Terminology 5.1.7 When specified, the purchaser shall be furnished
certificationthatsamplesrepresentingeachlothavebeeneither
3.1 Definitions:
tested or inspected as directed in this specification and the
3.1.1 recovered materials—materials that have been col-
requirements have been met.When specified, a copy of the test
lected or recovered from solid waste and reprocessed to
results shall be furnished.
become a source of raw materials, as opposed to virgin raw
5.1.8 Level of p
...

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: F1966 − 03 (Reapproved 2008) F1966 − 12 An American National Standard
Standard Specification for
1
Dough Divider and Rounding Machines
This standard is issued under the fixed designation F1966; 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 hand operated dough divider machines and semiautomatic and automatic, electrically
operated, dough divider and rounding machines with or without interchangeable heads.
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 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.
2. Referenced Documents
2
2.1 ASTM Standards:
A167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip
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:
Basic Criteria
No. 8 Dividers, Rounders, and Bun Machines
No. 29 Electrical Motors and Accessory Equipment
5
2.4 NEMA Standards:
MG 1 Motors and Generators
WC 5 Thermoplastic—Insulated Wire and Cable for the Transmission and Distribution of Electrical Energy
WC 7 Cross-Linked-Thermosetting-Polyethylene-Insulated Wire and Cable for the Transmission and Distribution of Electrical
Energy
WD 1 General Requirements for Wiring Devices
6
2.5 NSF/ANSI Standards:
NSF/ANSI No. 2 Food Equipment
NSF/ANSI No. 8 Commercial Powered Food Preparation Equipment
NSF/ANSI No. 51 Food Equipment Materials
NSF/ANSI No. 169 Special Purpose Food Equipment and Devices
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 April 1, 2008Nov. 1, 2012. Published May 2008December 2012. Originally approved in 1999. Last previous edition approved in 20032008 as
F1966 – 03.F1966 – 03 (2008). DOI: 10.1520/F1966-03R08.10.1520/F1966-12.
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.
4
Available from Baking Industry Sanitation Standards Committee (BISSC), 1400 W. Devon Ave., Suite 422, Chicago, IL 60660.
5
Available from Global Engineering Documents, 15 Inverness Way East, Englewood, CO 80112-5704
6
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1966 − 12
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 recovered materials—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
4.1 General—Dough dividers and dough divider/rounding machines covered by this spec
...