1、Designation:F298812An 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 and health practices and deter
5、mine the applica-bility of regulatory limitations prior to use.2.Referenced Documents2.1 ASTM Standards:2A36/A36M Specification for Carbon Structural SteelA167 Specification for Stainless and Heat-ResistingChromium-Nickel Steel Plate,Sheet,and StripA176 Specification for Stainless and Heat-Resisting
6、 Chro-mium Steel Plate,Sheet,and StripA276 Specification for Stainless Steel Bars and ShapesA366/A366M Specification for Commercial Steel(CS)Sheet,Carbon,(0.15 Maximum Percent)Cold-Rolled(Withdrawn 2000)3D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF116
7、6 Practice for Human Engineering Design for MarineSystems,Equipment,and Facilities,2.2 ANSI Standards:4ANSI B1.1 Unified Inch Screw Threads(UN and UNRThread Form)ANSI Z1.4 Sampling Procedures and Tables for Inspectionand AttributesANSI/NSF 4 Commercial Cooking,Rethermalization andPowered Hot Food Ho
8、lding and Transport EquipmentANSI/UL 197 Commercial Cooking AppliancesANSI/UL 1439 Test for Sharpness of Edges on Equipment2.3 National/International Safe Transit Association(NSTA/ISTA)Standard:NSTA/ISTA Pre-Shipment Test Procedures2.4 Military Standards:MIL-STD-167/1 Mechanical Vibrations of Shipbo
9、ardEquipment Type IEnvironmental and Type IIInternally ExcitedMIL-STD-461 Requirements For the Control of Electromag-netic Interference Characteristics of Subsystems andEquipmentMIL-STD-1399/300 Interface Standard for ShipboardSystems,Section 300A,Electric Power,Alternating Cur-rent3.Terminology3.1
10、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 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
11、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 appliances 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
12、 energy whilethe coffee brewer remains“on.”1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.03 onStorage and Dispensing Equipment.Current edition approved Nov.1,2012.Published December 2012.DOI:10.1520/F29
13、88-12.2For referenced ASTM standards,visit the ASTM 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.3The last approved version of this historical standard is re
14、ferenced onwww.astm.org.4Available from American National Standards Institute(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 States1 3.1.7 production capacity,ncalculated maximum
15、 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 time,nthe time required for the brewvolume t
16、o be returned to the brew set temperature after a brewevent.3.1.10 serving temperature,nthe beverage serving tem-perature maintained by the Warmer plate(s)or the deliveredtemperature from Type II coffee brewers.3.1.11 warmer energy,nthe required energy from thewarmer to maintain the delivered brew volume at servingtemperature.4.Classification4.1 TypesThe coffee brewers covered by this specificationshall be one of the following three types,each capable ofproviding heated potable water combined wi
