Active Standard ASTM F2646 | Developed by Subcommittee: F26.04
Book of Standards Volume: 15.12
This specification covers the design and performance requirements pertinent to the construction of electrically operated commercial bread slicing machines. Bread slicing machines are classified into types according to feed mechanism, classes according to knife type, and styles into mountability, as follows: Type I—gravity feed; Type II—mechanical single-loaf feed; and Type III—mechanical multiple-loaf feed; Class I—reciprocating knife; Class II—circular knife; Class III—sickle knife; and Class IV—continuous (band) knife; Style I—countertop or stand mounted; Style 2—floor mounted; and Style 3—portable. Representative production models of the bread slicing machines shall pass operational and performance tests, and should function satisfactorily as specified.
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.
1.1 This specification covers commercial, electrically operated, bread slicing machines.
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
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 (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
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
BISSC StandardsANSI/BISSCZ50.2&ndas Sanitation Standard for the Design of Bakery Equipment
NEMA StandardsMG1 Motors and Generators
NSF/ANSI StandardsNSF/ANSI8 Commercial Powered Food Preparation Equipment
ANSI/UL StandardsANSI/UL969 Marking and Labeling Systems
Federal and Military DocumentsMIL-STD-461 Requirements for the Control of Electromagnetic Interference Characteristics of Subsystems and Equipment
ICS Number Code 97.040.50 (Small kitchen appliances)