ASTM F2646

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. Scope

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

ASTM Standards
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
BISSC Standards
ANSI/BISSC Z50.2–2003 Sanitation Standard for the Design of Bakery Equipment
ANSI/UL Standards
ANSI/UL 969 Marking and Labeling Systems
NEMA Standards
MG 1 Motors and Generators
Federal and Military Documents
MIL-STD-461 Requirements for the Control of Electromagnetic Interference Characteristics of Subsystems and Equipment
NSF/ANSI Standards
NSF/ANSI 8 Commercial Powered Food Preparation Equipment
ANSI Standards
Z1.4 Sampling Procedures and Tables for Inspection by Attributes

Index Terms

appliance; baker equipment; bread slicer; bread slicing; food service equipment; ICS Number Code 97.040.50 (Small kitchen appliances)

Citing ASTM Standards

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