ASTM F2645

This specification covers commercial, electrically operated, bun slicing machines. These slicing machines are classified by type, class, size and style. These machines have three types: Type I is electrically operated with single knife, Type II is electrically operated with dual knife, and Type III is a cluster-bun slicing machine, electrically operated with dual knife. They are also designated into three classes: Class I with a fixed chute, Class II with a adjustable chute, and Class III with automatic/conveyor feed. In terms of size, they come in three kinds: Size I (small), Size II (medium), and Size III(large). In terms of style, they can be classified into three kinds: Style I which is counter top or bench-mounted, Style II which is floor-mounted, and Style III which is portable. Bun slicing machines shall be delivered assembled, ready for mounting, connection to electricity, and use as applicable. The bun slicing machine shall be simple to disassemble and reassemble without special tools or equipment. Requirements for power supply, motor, motor controller, and cutting knife shall be discussed. All components and assemblies of the dough divider and rounder shall be free from dirt and other extraneous materials, burrs, slivers, tool and grind marks, dents, and cracks. Castings, molded parts and stampings shall be free of voids, sand pits, blow holes, and sprues. External surfaces shall be free from kinks, dents, and other deformities. Forming and welding shall not cause damage to the metal and shall be done neatly and accurately.

This abstract is a brief summary of the referenced standard. It is informational only and not an official part of the standard; the full text of the standard itself must be referred to for its use and application. ASTM does not give any warranty express or implied or make any representation that the contents of this abstract are accurate, complete or up to date.

1. Scope

1.1 This specification covers commercial, electrically operated, bun slicing machines.

1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.

1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

2. Referenced Documents

A167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip
D3951 Practice for Commercial Packaging
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F760 Specification for Food Service Equipment Manuals
MIL-STD-1399/300 Interface Standard for Shipboard Systems Section 300A Electric Power, Alternating Current
MIL-STD-167/1 Mechanical Vibrations of Shipboard Equipment (Type I-Environmental and Type II-Internally Excited)
MIL-STD-461 Requirements for the Control of Electromagnetic Interference Characteristics of Subsystems and Equipment
ANSI/BISSC/Z50.2-2003 Sanitation Standard for the Design of Bakery Equipment
ANSI/UL 763 Motor-Operated Commercial Food Preparing Machines
ANSI/UL 969 Marking and Labeling Systems
MG 1 Motors and Generators
NSF/ANSI No. 8 Commercial Powered Food Preparation Equipment
Z1.4 Sampling Procedures and Tables for Inspection by Attributes

Index Terms

appliance; bakery equipment; bun slicer; bun slicing; food service equipment; ICS Number Code 97.040.50

Citing ASTM Standards

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