1、Designation:F112612(Reapproved 2017)1An 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
2、last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1NOTEEditorial corrections incorporated throughout in November 2017.1.Scope1.1 This specification covers commercial electric food cut-
3、ters with a rotating shallow bowl to carry food productsthrough a set of rotating vertical 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 regarde
4、das standard.The values given in parentheses are mathematicalconversions to SI units that 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
5、address all of the safety concerns,if any,associated with its use.It is the responsibility of the userof this standard to establish appropriate safety,health,andenvironmental practices and determine the applicability ofregulatory limitations prior to use.1.4 This international standard was developed
6、 in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDevelopment of International Standards,Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade(TBT)Committee.2.Referenced Documents2.1
7、 ASTM Standards:2D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice 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
8、Underwriters Laboratories Standards:4ANSI/UL 763 Motor-Operated Commercial Food PreparingMachinesANSI/UL 969 Marking and 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 ShipboardSys
9、tems,Section 300A,Electric Power,Alternating Cur-rentMIL-STD-167/1 Mechanical Vibration of Shipboard Equip-ment(Type I-Environmental and Type II-Internally Ex-cited)MIL-STD-461 Requirements for the Control of Electromag-netic Interference Characteristics of Subsystems andEquipment3.Terminology3.1 De
10、finitions:3.1.1 electric food cutter,nmachine that uniformly re-duces food products to a small particle size for salads,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
11、 high-speed rotation of a set of stainless steelcutlery knives.The food cutter shall consist of the followingprincipal parts:base,legs(optional),product bowl,knives,bowl cover with interlock,motor,controls,and attachmentpower take-off hub(optional)for attachments listed in 6.5.1.1This specification
12、is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.04 onMechanical Preparation Equipment.Current edition approved Nov.1,2017.Published December 2017.Originallyapproved in 1992.Last previous edition approved in 2012 as F1126 1
13、2.DOI:10.1520/F1126-12R17E01.2For 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.3Available from NSF International,P.O
14、.Box 130140,789 N.Dixboro Rd.,AnnArbor,MI 48113-0140,http:/www.nsf.org.4Available from comm2000,1414 Brook Dr.,Downers Grove,IL 60515,http:/.5Available from American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036,http:/www.ansi.org.6Available from Standardization Docume
15、nts Order Desk,DODSSP,Bldg.4,SectionD,700RobbinsAve.,Philadelphia,PA19111-5098,http:/www.dodssp.daps.mil.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
16、 principles on standardization 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 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 have a rotating productbowl with rotating knives and power take-off hub to driveattachments.4.1.1.2 Type IIThis machine shall have a rot