1、Designation:F298818An American National StandardStandard Specification forCommercial Coffee Brewers1This standard is issued under the fixed designation F2988;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A
2、 number 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 single cup orbatch coffee brewers which are used for brewing coffee incommercial and institutional fa
3、cilities and does not includeresidential units.This specification is limited to standard coffeebrewers and does not include espresso or specialty coffee drinkmachines.1.2 The values stated in inch-pound units are to be regardedas standard.The values given in parentheses are mathematicalconversions t
4、o SI units that are provided for information onlyand are not considered standard.1.3 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of this standard to establish appro-priate safety,health,and environmental pract
5、ices and deter-mine the applicability of regulatory limitations prior to use.1.4 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDevelopment of International Standards,Guides and
6、Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade(TBT)Committee.2.Referenced Documents2.1 ASTM Standards:2A167 Specification for Stainless and Heat-ResistingChromium-Nickel Steel Plate,Sheet,and Strip(With-drawn 2014)3A176 Specification for Stainless and Heat-Resisti
7、ng Chro-mium Steel Plate,Sheet,and Strip(Withdrawn 2015)3D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems,Equipment,and Facilities2.2 ANSI Standards:4ANSI B1.1 Unified Inch Screw Threads(UN and U
8、NRThread Form)ANSI Z1.4 Sampling Procedures and Tables for Inspectionand AttributesNSF/ANSI 4 Commercial Cooking,Rethermalization andPowered Hot Food Holding and Transport EquipmentANSI/UL 197 Commercial Cooking AppliancesANSI/UL 1439 Test for Sharpness of Edges on Equipment2.3 National/Internationa
9、l Safe Transit Association(NSTA/ISTA)Standard:NSTA/ISTA Pre-Shipment Test Procedures2.4 Military Standards:MIL-STD-167/1 Mechanical Vibrations of ShipboardEquipment Type IEnvironmental and Type IIInternally ExcitedMIL-STD-461 Requirements For the Control of Electromag-netic Interference Characterist
10、ics of Subsystems andEquipmentMIL-STD-1399/300 Interface Standard for ShipboardSystems,Section 300A,Electric Power,Alternating Cur-rent3.Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 brew cycle,nthe time required to complete andrecover from brew event.3.1.2 brew energy,nenergy
11、consumed by the coffeebrewer during a brew cycle.3.1.3 brew event,ndispensing of one serving or batchvolume of coffee starting with the initiation of a brew cycle.3.1.4 brew volume,nthe substantive delivered bulk bev-erage portion specified in ounces or gallons.3.1.5 coffee brewer,ncommercial applia
12、nces designed toheat and deliver a portion of coffee.3.1.6 energy save mode,na low power mode differentfrom the ready-to-brew state designed to use less energy whilethe coffee brewer remains“on.”1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the d
13、irect responsibility of Subcommittee F26.03 onStorage and Dispensing Equipment.Current edition approved Oct.1,2018.Published October 2018.Originallyapproved in 2012.Last previous edition approved in 2012 as F2988 12.DOI:10.1520/F2988-18.2For referenced ASTM standards,visit the ASTM website,www.astm.
14、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.3The last approved version of this historical standard is referenced onwww.astm.org.4Available from American National Standards I
15、nstitute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036,http:/www.ansi.org.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United StatesThis international standard was developed in accordance with internationally recognized principles on standardizatio
16、n established in the Decision on Principles for theDevelopment of International Standards,Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade(TBT)Committee.1 3.1.7 production capacity,ncalculated maximum volumeof coffee potentially brewed in one full hour.3.1.8 ready-to-brew(standby)energy,nenergy requiredby the coffee brewer to maintain“ready-to-brew”conditionsincluding energy required to keep the reservoir tank at the brewset temperature.3.1.9 recovery
