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This specification covers commercial multiple-tank dishwashing machines of the continuous type, oval shaped, with horizontal table conveyor systems. According to direction of rotation, the dishwashing machines can be classified into two types: Type I-CW (clockwise) rotation is designed and supplied to accept the feeding of soiled tableware from the right side, when viewed from above and Type II-CCW (counterclockwise) rotation is designed and supplied to accept the feeding of soiled tableware from the left side, when viewed from above. These dishwashing machines can also be classified into three styles: Style 1 is a steam heated machine, with two classes namely Class A which uses injectors and Class B which uses heat exchange coils. Style 2 is an electrically heated dishwashing machine. Style 3 on the other hand is gas heated with two classes namely Class C which uses natural gas and Class D which uses LP gas. Furthermore, four types of arrangements for these machines can be made: Arrangement A is with tray rail and table-mounted garbage disposal machine; Arrangement B is with food waste trough instead of tray rail and garbage disposal machine in center of trough; Arrangement C is the same as Arrangement A, except disposal unit is not available; and Arrangement D is the same as Arrangement B, except that there is no disposal unit. Materials used in the manufacture of these machines shall consist of corrosion-resistant steel, corrosion resisting material, nickel-copper alloy and plastics. These materials used shall be free from defects that would affect the performance or maintainability of individual components of the overall assembly. The dishwashing machine shall be complete so that when connected to the specified source of power, water supply, heating means (steam or electric) and drainage, detergent and rinse agent feeder as applicable, the unit can be used for its intended function. Dishwashers shall be quiet in operation, free from objectionable splashing of water to the outside of the machine. Operational test, leakage test, and performance profiles shall be done in order to determine the overall efficiency of the dishwashing machine.
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.
Significance and Use
1.1 This specification covers commercial multiple-tank dishwashing machines of the continuous type, oval shaped, with horizontal table conveyor systems.
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 The following safety hazards caveat pertains only to Section 12, Test Methods, of this specification: 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 (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
A167 Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip
B127 Specification for Nickel-Copper Alloy (UNS N04400) Plate, Sheet, and Strip
F760 Specification for Food Service Equipment Manuals
F861 Specification for Commercial Dishwashing Racks
Federal RegulationsOSHA Title 29
NSF International StandardsNSFListings—F
Underwriters Laboratories StandardUL921 Commercial Electric Dishwashers
American Society of Sanitary Engineering StandardsASSE1004 Dishwashers
Military StandardMIL-STD-129 Marking for Shipment and Storage