1、Designation:F112612An American National StandardStandard Specification forFood Cutters(Electric)1This standard is issued under the fixed designation F1126;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A nu
2、mber in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This specification covers commercial electric food cut-ters with a rotating shallow bowl to carry food productsthrough a set of rotating vert
3、ical knives that are on an axisperpendicular to the radii of the bowl.The food cutter can befor counter or table mounting,furnished with or without atable.1.2 The values stated in inch-pound units are to be regardedas standard.The values given in parentheses are mathematicalconversions to SI units t
4、hat are provided for information onlyand are not considered standard.1.3 The following precautionary caveat pertains only to thetest method portion,Section 10,of this specification:Thisstandard does not purport to address all of the safety concerns,if any,associated with its use.It is the responsibi
5、lity of the userof this standard to establish appropriate safety and healthpractices and determine the applicability of regulatory limita-tions prior to use.2.Referenced Documents2.1 ASTM Standards:2D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Pra
6、ctice for Human Engineering Design for MarineSystems,Equipment,and Facilities2.2 NSF Standards:3NSF/ANSI 8 Commercial Powered Food Preparation Equip-mentNSF/ANSI 2 Food Equipment2.3 Underwriters Laboratories Standards:4ANSI/UL 763 Motor-Operated Commercial Food PreparingMachinesANSI/UL 969 Marking a
7、nd Labeling Systems2.4 ANSI Standard:5ANSI Z1.4 Sampling Procedures and Tables for Inspectionby Attributes2.5 Military Standards:6MIL-STD-1399/300 Interface Standard for ShipboardSystems,Section 300A,Electric Power,Alternating Cur-rentMIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment(Type I
8、-Environmental and Type II-Internally Ex-cited)MIL-STD-461 Requirements for the Control of Electromag-netic Interference Characteristics of Subsystems andEquipment3.Terminology3.1 Definitions:3.1.1 electric food cutter,nmachine that uniformly re-duces food products to a small particle size for salad
9、s,spreads,bread crumbs,and other food service recipes.3.1.1.1 DiscussionReduction of food product is accom-plished by combining the rotation of the product bowl with theperpendicular high-speed rotation of a set of stainless steelcutlery knives.The food cutter shall consist of the followingprincipal
10、 parts:base,legs(optional),product bowl,knives,bowl cover with interlock,motor,controls,and attachmentpower take-off hub(optional)for attachments listed in 6.5.1.4.Classification4.1 GeneralFood cutters shall be of the following types,sizes,and classes:4.1.1 Types:4.1.1.1 Type IThis machine shall hav
11、e a rotating productbowl with rotating knives and power take-off hub to driveattachments.4.1.1.2 Type IIThis machine shall have a rotating productbowl with rotating knives without a power take-off hub.4.1.2 Sizes:1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equi
12、pment and is the direct responsibility of Subcommittee F26.04 onMechanical Preparation Equipment.Current edition approved Nov.1,2012.Published December 2012.Originallyapproved in 1992.Last previous edition approved in 2008 as F1126 08.DOI:10.1520/F1126-12.2For referenced ASTM standards,visit the AST
13、M website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.3Available from NSF International,P.O.Box 130140,789 N.Dixboro Rd.,AnnArbor,MI 48113-0140,http:/www.nsf.org.4A
14、vailable from comm2000,1414 Brook Dr.,Downers Grove,IL 60515.5Available from American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036,http:/www.ansi.org.6Available from Standardization Documents Order Desk,DODSSP,Bldg.4,SectionD,700RobbinsAve.,Philadelphia,PA19111-5098,h
15、ttp:/www.dodssp.daps.mil.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 4.1.2.1 Size 114-in.(355.6-mm)inside diameter,234-in.(70-mm)deep bowl with a minimum capacity equal to 5 lb(2.27 kg)of fresh meat.4.1.2.2 Size 218-in.(457.2-mm)insid
16、e diameter,358-in.(92.1-mm)deep bowl with a minimum capacity equal to 14 lb(6.36 kg)of fresh meat.4.1.3 Classes:4.1.3.1 Class AMounted on legs.4.1.3.2 Class BWithout legs.5.Ordering Information5.1 Purchasers should select the desired options permitted inthis specification and include the following information in thepurchasing document:5.1.1 Title,number,and date of this specification,5.1.2 Type,size,and class of machine required(see 4.1),5.1.3 Electrical power supply characteristics(current,volt
