1、Designation:F76093(Reapproved 2012)An American National StandardStandard Specification forFood Service Equipment Manuals1This standard is issued under the fixed designation F760;the number immediately following the designation indicates the year of originaladoption or,in the case of revision,the yea
2、r of last revision.Anumber in parentheses indicates the year of last reapproval.Asuperscriptepsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This specification covers requirements for manuals forfood service equipment which shall contain,as a minimum,complete i
3、nstallation,operating,preventive maintenance andservice instructions,including applicable charts and diagramsand an illustrated parts data section.1.2 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 standa
4、rd to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.For specific hazardsstatements see Section 4.2.Significance and Use2.1 This specification applies to manuals for food serviceequipment that in normal operation requires re
5、gularly sched-uled servicing,inspection,or component replacement.Therequirement for manuals for food service equipment that doesnot require regularly scheduled servicing shall be optional foreach manufacturer.3.Format3.1 Size of Paper812by 11 in.(or capable of being foldedor unfolded to 812by 11-in.
6、sheets).3.2 Type SizeNine point or larger for body of text;sevenpoint for footnotes and tables.3.3 GeneralPrinted copies shall be legible,and may bebound.If loose leaf they shall be furnished in a singleprotective cover.The instructions portions of the manuals shallbe in simple language,easily under
7、stood by personnel respon-sible for the installation,operation,and maintenance of theequipment.Subjects difficult to present in narrative form shallbe clarified by the use of illustrations,charts,or tables withappropriate headings.3.4 Illustrations and DiagramsManuals shall contain suf-ficient illus
8、trations(line drawings or halftones,or both)tolocate and identify components necessary for operation andcomponents that may require maintenance when their locationcannot be clearly described in the text.Where necessary forclarity,manuals shall show configuration for the removal andreassembly of part
9、s.As applicable,the following shall beincluded:schematic diagrams which show the functionalarrangement of components;wiring diagrams which show thephysical electrical connections of the circuit arrangement;andschematic piping diagrams which depict the interconnection ofcomponents,piping,tubing,or ho
10、se and the direction andsequence of liquid or gas flow.Diagrams shall be separate forgas and each type of liquid flow.4.Hazards4.1 Warning notices shall be used to indicate any conditionor practice that could result in personal injury or possible lossof life.4.2 Caution notices shall be used to indi
11、cate any conditionor practice which,if not strictly observed or remedied,couldresult in damage to or destruction of the equipment.5.Unpacking Instructions5.1 When unusual unpacking conditions exist,instructionsfor unpacking as well as the locations of manuals if provided,shall be indicated on the ou
12、tside of the shipping container.6.Manual Instructions6.1 Manuals may be furnished individually,or they may becombined.6.2 Installation and Start-Up Manual Installation instruc-tions shall be furnished with equipment showing installationrequirements.Inspection procedures for in-shipment damageshall b
13、e explained.Special installation instructions,such asfoundation,ventilation,and clearance requirements,plumbingand electrical connections,mounting details,wiring diagrams,initial lubrication instructions,and alignment procedures,ifapplicable,shall be provided or pertinent references cited.Initial ad
14、justment procedures and control settings shall bespecified.Installation instructions shall include a statement thatthe installation must conform to local codes or,in theirabsence,nationally recognized codes.6.3 Operation ManualOperating instructions shall be fur-nished with the equipment.Theory of o
15、peration shall be1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.91 onEditorial and Nomenclature.Current edition approved May 1,2012.Published August 2012.Originallyapproved in 1982.Last previous editio
16、n approved in 2006 as F760 93(2006).DOI:10.1520/F0760-93R12.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 provided for operating and maintenance personnel.Operatinginstructions shall include,but not be limited to the following:6.3.1 Explanation of the use and function of each control orinstrument used by the operator,6.3.2 Start up and shut down procedures,6.3.3 Normal operation procedures,and6.3.4 Appropriate safety instructions.NO
