ASTM F1568-99
(Specification)Standard Specification for Food Processors, Electric
Standard Specification for Food Processors, Electric
SCOPE
1.1 This specification covers commercial food processors intended for bench or table mounting.
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 The following safety hazards caveat pertains only to the test methods portion, Section 10, of this specification: 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
Relations
Standards Content (Sample)
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
Designation: F 1568 – 99
Standard Specification for
Food Processors, Electric
This standard is issued under the fixed designation F 1568; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope 2.5 Military Standards:
MIL-STD-167/1 Mechanical Vibration of Shipboard Equip-
1.1 This specification covers commercial food processors
ment (Type I-Environmental and Type II-Internally Ex-
intended for bench, table, or floor mounting.
cited)
1.2 The values stated in inch-pound units are to be regarded
MIL-STD-461 Requirements for the Control of Electro-
as the standard. The values given in parentheses are for
magnetic Interference Characteristics of Subsystems and
information only.
Equipment
1.3 The following safety hazards caveat pertains only to the
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
test methods portion, Section 9, of this specification: This
tems, Section 300A, Electric Power, Alternating Current
standard does not purport to address all of the safety concerns,
if any, associated with its use. It is the responsibility of the user
3. Terminology
of this standard to establish appropriate safety and health
3.1 Definitions:
practices and determine the applicability of regulatory limita-
3.1.1 bowl—the container, with interlocked cover, used to
tions prior to use.
hold a fixed quantity of food product.
2. Referenced Documents 3.1.2 discharge chute—the part of the housing, generally
located at the front of the unit, that directs the cut product
2.1 ASTM Standards:
2 downward for collection into a pan and also helps prevent
D 3951 Practice for Commercial Packaging
operator contact with the backside of the slicer or shredder
F 760 Specification for Food Service Equipment Manuals
plate.
F 1166 Practice for Human Engineering Design for Marine
3.1.3 feed head—the device for holding food product and
Systems, Equipment, and Facilities
directing it into the slicer or shredder plate. The feed head
2.2 ANSI Standards:
incorporates a food pusher that is interlocked to prevent motor
ANSI Z1.4 Sampling Procedures and Tables for Inspection
operation whenever the pusher is not in the closed position
by Attributes
over the slicer or shredder plate.
ANSI S1.13 Methods for Measurement of Sound Pressure
3.1.4 food processor—machine that reduces food product to
Levels
a small particle size and uniform geometric shape. Reduction
2.3 NSF International Standard:
of food product is accomplished by the continuous, manual
NSF 8 Commercial Powered Food Preparation Equipment
feeding of uncut food product into contact with a rotating plate
2.4 UL Standards:
or slicing/shredding a quantity of food product in a closed
UL 763 Motor-Operated Commercial Food Preparing Ma-
bowl. The food processor shall consist of the following
chines
principal parts: motor with housing, product hopper or bowl,
UL 969 Marking and Labeling Systems
hopper/bowl cover with interlock, plates and grids, and con-
trols.
3.1.5 food pusher—the hand-operated device used to main-
This specification is under the jurisdiction of ASTM Committee F-26 on Food tain the uncut food product in contact with the slicer or
Service Equipment and is the direct responsibility of Subcommittee F26.04 on
shredder plate.
Mechanical Preparation Equipment.
3.1.6 shredder and slicer plates—these devices attach to the
Current edition approved Oct. 10, 1999. Published January 2000. Originally
food processor drive shaft and convert the rotary motion of the
published as F 1568 – 94. Last previous edition F 1568 – 94.
Annual Book of ASTM Standards, Vol 15.09.
plate into the desired action on the foodstuffs within the feed
Annual Book of ASTM Standards, Vol 15.07.
head.
Annual Book of ASTM Standards, Vol 01.07.
Available from American National Standards Institute, 11 W. 42nd St., 13
4. Classification
Floor, New York, NY 10036.
Available from NSF International, P.O. Box 130140, Ann Arbor, MI 48113-
4.1 Food processors covered in this specification are of the
0140.
Available from Global Engineering Documents, 15 Inverness Way East,
Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700
Englewood, CO 80112.
Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS.
Copyright © ASTM, 100 Barr Harbor Drive, West Conshohocken, PA 19428-2959, United States.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F 1568
following types, sizes, and classes: recognized independent testing laboratory acceptable to the
4.2 Types: user.
6.1.3 Materials—Materials used in the construction of food
4.2.1 Type I—This machine shall have a hopper of the
continuous, manual-feed type. processors shall comply with the applicable requirements of
NSF 8.
4.2.1.1 Size 1—Slicer/shredder plates less than 8 in. in
diameter. 6.1.4 Human Factors Criteria—Human factors engineering
criteria, principles, and practices, as defined in Practice F 1166,
4.2.1.2 Size 2—Slicer/shredder plates 8 in. or greater in
shall be used in the design of all food processors.
diameter.
6.2 Electrical Devices:
(1) Class 1—Table- or bench-mounted food processor.
6.2.1 Power Supply—The food processor shall be furnished
(2) Class 2—Floor-mounted food processor.
with a 6-ft (1.83-m) minimum length cord and plug with
4.2.2 Type II—This machine shall have a closed-bowl type
ground or shall be double-insulated. The cord and plug shall be
of hopper.
sized for and be the appropriate configuration for the specified
4.2.2.1 Size 1—Bowl volume less than 4 qt (3.8 L). The
electrical characteristics.
machine shall be table- or bench-mounted.
6.2.2 Motor—The food processor motor shall be of the
4.2.2.2 Size 2—Bowl volume between 4 and 8 qt (3.8 and
continuous duty type.
7.6 L). The machine shall be table- or bench-mounted.
6.3 Discharge Chute (Type I Machines)—The discharge
4.2.2.3 Size 3—Bowl volume shall be 30 qt (28.4 L). The
chute shall be designed to direct sliced or shredded food
machine shall be floor-mounted.
product into a tray or pan at the front of the unit. When tested
4.2.2.4 Size 4—Bowl volume shall be 45 qt (42.6 L). The
in accordance with Section 9, processed food shall be directed
machine shall be floor-mounted.
from the discharge chute in a manner to permit collection in a
container placed below the chute, and the processed food shall
5. Ordering Information
not be expelled out of the area of the pan or tray used for
5.1 Purchasers should select the food processor and any
collection of the processed food.
preferred options and include the following information in the
6.4 Interchangeability of Items—All food processors of the
purchasing document:
same model number and bill of material furnished with similar
5.1.1 Title, number, and date of this specification,
options under a specific purchase order shall be identical to the
5.1.2 Type, size, and class of the food processor required
extent necessary to ensure interchangeability of component
(see Section 4),
parts, assemblies, and spare parts.
5.1.3 Electrical power supply characteristics (current, volt-
6.5 Plates—Manual feed food processors meeting the re-
age, phase, frequency),
quirements of this specification must be available with a
5.1.4 Accessory equipment, options (slicer, dicer, grater,
variety of sizes of slicer plates and shredder and grater plates.
julienne, and shredder plates), spare parts, and maintenance
These plates may be offered as options to the basic food
parts required,
processor and shall be included with the ordering information
5.1.5 Labeling requirements (if different from Section 15),
detailed in 5.1.4.
5.1.6 Quantity of food processors to be furnished,
6.6 Lubrication—All wearing parts of the food processor
5.1.7 Certification, if required, and
shall be provided with a means for lubrication or be perma-
5.1.8 Any special requirements or deviations from this
nently lubricated or sealed. Oil seals shall contain the lubricant.
specification.
Lubricants used in the construction of the food processor shall
comply with the applicable requirements of NSF 8.
6. Physical Requirements
7. Hazard Protection
6.1 Design and Manufacture—The food processor shall be
complete so that when connected to the specified source of
7.1 The food processor shall meet the requirements of UL
power, the unit can be used for its intended function. The food
763.
processor shall be simple to disassemble and reassemble
7.2 Switch Guard—The on/off control shall be guarded or
without special tools or equipment. The food processor shall
fabricated in such a manner as to prevent unplanned activation.
meet the then current applicable requirements of NSF 8 and UL
7.3 Controls Location—The controls for the food processor
763.
shall be located such that they are visible and easily manipu-
6.1.1 Compliance with NSF 8—Acceptable evidence of
lated by the operator when standing in a comfortable position.
meeting the requirements of NSF 8 shall be the NSF certifi-
7.4 Plate Brake—The food processor shall be provided with
cation mark on the food processor and listing in the current
a brake or other reliable means to stop the moving parts within
edition of the NSF Official Listing of Food Service Equipment,
4 s after the unit has been turned off.
a certified test report from a recognized independent testing
8. Performance Requirements
laboratory acceptable to the user, or a certificate issued by NSF
under its special one-time contract evaluation/certification 8.1 Food Processing Quality and Uniformity:
service. 8.1.1 Type I food processors, with the various plates offered,
6.1.2 Compliance with UL 763—Acceptable evidence of shall cleanly and uniformly slice, dice, and grate the product
meeting the requirements of UL 763 shall be a UL listing mark without mushing.
on the food processor, or a certified test report from a 8.1.2 Type II food processors shall chop meat, cheese, and
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F 1568
vegetables and prepare well-developed bread dough. The Type 9.1.9 Power Consumption—Measure and record power
II food processor shall also prepare meat and vegetable puree consumption values taken during tests performed in 9.1.4 and
to yield a smooth product based upon the length of time the 9.1.5, and, if requested, make this information available to the
food is processed. purchaser.
8.2 Sound Level—When tested in accordance with Section 9.1.10 Sound Level—Fit the food processor with a repre-
9, the food processor, running under load, shall not exceed a sentative slicer plate (Type I machines) or S-blade knife (Type
sound level of 85 dBA. II machines) and run-in without load for a period of 15 min.
After the 15-min run-in time period, measure the food proces-
9. Test Methods
sor sound level in accordance with ANSI S1.13. Repeat the test
9.1 Operational Tests—Install and electrically connect the
while processing the food products described in 9.1.4 and
food processor in an operating position in accordance with the
9.1.5. A dBA level greater than 85 shall be cause for lot
manufacturer’s instructions. After gaining familiarity with the
rejection.
unit, perform the following tests:
9.1.10.1 Purpose—This test measures sound level perfor-
9.1.1 Interlock Integrity—Without food product in the unit,
mance under load.
make attempts to operate the food processor with the pusher
10. Sampling and Quality
plate open or the feed head open, or both, (Type I machines) or
10.1 When specified in the contract or purchase order,
bowl cover removed (Type II machines), such that the slicer or
sampling for inspection shall be performed in accordance with
shredder plate or S-blade knife is exposed. Under no condition
ANSI Z1.4, which will supersede implied sampling require-
shall the food processor operate with slicer and shredder plates
ments stated elsewhere in this specification.
or S-blade knife exposed to the user.
9.1.2 Plate Stopping Time—Operate the food processor
11. Inspection
without food product. Measure the time needed for the slicer or
11.1 End Item Testing—When specified in the contract or
shredder plate or S-blade knife to stop rotating when the unit is
purchase order, one production item, selected at random from
turned off. The plate must stop rotating in no more than 4 s
the initial lot, shall be tested by the manufacturer in accordance
following stop switch activation.
with the applicable paragraphs of Section 9. Performance
9.1.3 Purpose—The tests in 9.1.1 and 9.1.2 help ensure safe
results shall be recorded in a permanent file, and the informa-
operation of the food processor.
tion shall be available to the customer upon demand. Any
9.1.4 Type I Food Processor Operation Tests—Type I food
subsequent change in design that would relate to performance
processors, when operated in accordance with the manufactur-
shall require a new test record.
er’s operating instructions, shall uniformly process the follow-
11.2 Quality Conformance Inspection—The manufacturer
ing items:
shall have an effective quality audit inspection.
9.1.4.1 Use representative slicer plates to slice firm and ripe
11.3 Component and Material Inspection—Incoming com-
vegetables such as potatoes and cucumbers.
ponents and materials shall be inspected by the manufacturer to
9.1.4.2 Products of moderate resistance such as cheddar
the design parameters as specified on drawings or purchase
cheese.
documents, or both.
9.1.4.3 Hard products such as chocolate and parmesan
cheese. 12. Rejection and Rehearing
9.1.4.4 Dice potatoes with the dicer plate/plates.
12.1 Rejection—During inspection, any failure to perform
9.1.4.5 Use a representative shredder plate to grate cheddar
in accordance with the requirements of this specification are
cheese.
cause for rejection of the lot.
9.1.5 Type II Food Processor Operation Tests—Type II
12.2 Rehearing—The supplier will be given a rehearing on
food processors, when operated in accordance with the manu-
the remainder of the lot by inspection of additional food
facturer’s operating instructions, shall uniformly chop or puree,
processor(s). Acceptance of the food processor that failed
or both, meat, cheese, and vegetables and process ingredients
inspection is at the discretion of the purchaser.
into a well-developed bread dough.
13. Certification
9.1.6 Purpose—The tests in 9.1.4 and 9.1.5 determine the
ability of the food proces
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