ASTM_F_858_-_07_2013e1.pdf

Designation:F85807(Reapproved 2013)1An American National StandardStandard Specification forHot Water Sanitizing Commercial Dishwashing Machines,Single Tank,Conveyor Rack Type1This standard is issued under the fixed designation F858;the number immediately following the designation indicates the year of originaladoption or,in the case of revision,the year of last revision.Anumber in parentheses indicates the year of last reapproval.Asuperscriptepsilon()indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the Department of Defense.1NOTEUnit conversions added editorially in March 2013.1.Scope1.1 This specification covers single tank,automatic racktype,commercial dishwashing machines.1.2 The values stated in inch-pound units are to be regardedas standard.The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.2.Referenced Documents2.1 ASTM Standards:2A436 Specification for Austenitic Gray Iron CastingsA554 Specification for Welded Stainless Steel MechanicalTubingA582/A582M Specification for Free-Machining StainlessSteel BarsB43 Specification for Seamless Red Brass Pipe,StandardSizesB127 Specification for Nickel-Copper Alloy(UNS N04400)Plate,Sheet,and StripF760 Specification for Food Service Equipment ManualsF861 Specification for Commercial Dishwashing Racks2.2 Federal Regulation:OSHA Title 2932.3 NSF International Standards,Criteria,and Listings:NSF/ANSI 3 Commercial Warewashing Equipment4NSF 5 Commercial Hot Water Generating Equipment4NSF 29 Detergent/Chemical Feeders for Commercial Spray-Type Dishwashing Machines4NSF/ANSI 51 Plastic Materials and Components Used inFood Equipment4NSF Food Equipment and Related Products,Components,and Materials42.4 Underwriters Laboratories Standard:UL 921 Commercial Electric Dishwashers5UL 1453 Electric Booster and Commercial Storage TankWater Heaters2.5 American Society of Sanitary Engineering Standards:ASSE 1004 Dishwashers63.Terminology3.1 Definitions:3.1.1 commercial dishwashing machines,nmachines thatuniformly wash,rinse,and hot water sanitize eating anddrinking utensils.3.1.1.1 DiscussionThe machines shall be capable of re-moving physical soil from properly racked and pre-scrapeditems,and sanitizing multiple use eating and drinking utensils.These machines shall automatically convey racks of soileddishes through the treatment stages of the machine,conveyingthem out at the clean end of the machine.The dishwashingmachines shall consist of the following principle parts:base,orlegs,or both;wash chamber;rinse chamber;tanks;doors;spray assemblies;pumps;motors;controls;piping;valves;heating equipment;conveying mechanism;and accessories.4.Classification4.1 GeneralDishwashing machines shall be of the follow-ing types,styles,classes,size,and capacity groups,as speci-fied.4.2 Types:1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.01 onCleaning and Sanitation Equipment.Current edition approved March 1,2013.Published April 2013.Originallyapproved in 1984.Last previous edition approved in 2007 as F858 07.DOI:10.1520/F0858-07R13E01.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.3Code of Federal Regulations,Chapter XVII,Part 1910,available fromSuperintendent of Documents,Government Printing Office,Washington,DC 20402.4Available from NSF International,789 N.Dixboro Rd.,Ann Arbor,MI48105-9723.5Available from Underwriters Laboratories,Inc.,333 Pfingsten Road,Northbrook,IL 60062.6Available from American Society of Sanitary Engineering,901 Canterbury,Suite A,Westlake,Ohio 44145.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 4.2.1 Type IThis machine shall be designed and suppliedto accept the feeding of soiled tableware from the right side,when facing the front of the machine.4.2.2 Type IIThis machine shall be designed and suppliedto accept the feeding of soiled tableware from the left side,when facing the front of the machine.4.3 Styles and Classes:4.3.1 Style 1(Steam Heated)(20 to 35 psi,137.9 to 241.3kPa)flowing pressure at point of machine connection.4.3.1.1 Class AInjector.4.3.1.2 Class BHeat exchange coil.4.3.2 Style 2(Electrically heated).4.3.3 Style 3(Gas-heated).4.3.3.1 Class CNatural gas.4.3.3.2 Class DLP gas.4.4 Size and Capacity:4.4.1 Group A1934by 1934in.(501.6 by 501.6 mm)(nominal)racks at 162 per hour minimum.4.4.2 Group B1934by 1934in.(501.6 by 501.6 mm)(nominal)racks at 180 per hour minimum.4.4.3 Group C1934by 1934in.(501.6 by 501.6 mm)(nominal)racks at 194 per hour minimum.4.5 All dishwashing machines of the same classification,model or material list designation furnished with simil