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Significance and Use
The freeze-down energy consumption and duration can be used to determine time and energy required for a machine to be ready to serve when loaded with mix.
The minimum dispensing interval determination is used to determine the rate at which the product will be dispensed during the Heavy-Use Energy Consumption and Production Capacity Test (10.4).
Heavy-use energy consumption can be used by an operator to determine energy consumption during peak usage when selecting a soft-serve machine.
Production capacity can be used by an operator in selecting a soft-serve machine that meets their production requirements.
Impact draw is used to determine the peak rate at which servable quality product (as defined in 10.2.2) can be dispensed from a soft-serve machine.
Idle energy rate is a precise indicator of a soft serve machine’s energy performance under a stabilized ready-to-serve operating condition. This information enables the food service operator to consider energy performance when selecting soft-serve equipment.
Stand-by (night mode) energy rate is a precise indicator of a soft-serve or shake machine’s energy performance under a simulated overnight operating condition. This information enables the food service operator to consider energy performance when selecting soft-serve or shake equipment.
Heat Treat cycle energy consumption is a precise indicator of a soft serve or shake machine’s energy performance when operated in a heat treatment cycle. This information can be used by an operator to consider the energy requirement of using a heat treat cycle, if applicable.
1.1 This test method evaluates the energy consumption and performance of soft serve ice cream and shake machines. The food service operator can use this test to evaluate and select an appropriate soft serve or shake machine and understand its energy consumption and production capabilities.
1.2 This test method applies to the following types of soft serve and shake machines: (any of which may or may not have a reservoir for liquid mix). Included in these test methods are conventional and heat-treatment freezers. The unit may include separate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled.
1.3 The soft serve/shake machines will be tested for the following (where applicable):
1.3.1 Maximum power input, or maximum current draw,
1.3.2 Initial freeze-down energy consumption and duration,
1.3.3 Heavy-use energy consumption,
1.3.4 Production capacity,
1.3.6 Impact performance,
1.3.7 Idle energy rate, and
1.3.8 Heat treat cycle energy consumption (if applicable).
1.4 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.
F1604 Specification for Freezers, Ice Cream, Soft Serve, Shake
Code of Federal Regulations21CFR135.110 Ice cream and frozen custard
NSF/ANSI StandardNSF/ANSI6 Dispensing freezers
ICS Number Code 55.230 (Distribution and vending machines); 67.260 (Plant and articles for the food industry)
UNSPSC Code 23181804(Ice cream machines)
ASTM F2795-11, Standard Test Method for Performance of Self-Contained Soft Serve and Shake Machines, ASTM International, West Conshohocken, PA, 2011, www.astm.orgBack to Top