ASTM_F_1827_-_13.pdf

Designation:F182713An American National StandardStandard Terminology Relating toFood Service Equipment1This standard is issued under the fixed designation F1827;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This terminology covers definitions for various termsand equipment listed in the test methods and specifications forCommittee F26 on Food Service Equipment.2.Terminology2.1 DefinitionsFood Service Appliances:braising pana combination griddle and skillet with a me-chanical or electrical tilting mechanism mounted on a floorstand or counter or suspended from wall brackets.Equip-ment suitable for the preparation of foods by severalmethods,such as frying,braising,boiling,or simmering,with a cooking surface that can be tilted to drain off productor liquid,or both.Also known as a tilting skillet.broiler,conveyorequipment that carries the food product ona wire rack through a tunnel that heats using high tempera-ture radiant heat sources above and or below the rack,forcooking on one or both sides of the food product at once.Seebroiler,overfired and broiler,underfired.broiler,overfiredequipment with a high temperature radiantheat source above a grate for cooking food.upright broiler a heavy duty freestanding piece of equipmentwith a high input rate and production capacity amongoverfired broilers.See broiler,overfired.salamandera medium duty broiler,with approximately halfthe depth of an upright,and generally mounted above acommercial range.See broiler,overfired.broiler,underfiredequipment with a high temperature radi-ant heat source below a grate for cooking food,includingcharbroiler,radiant-broilers,smokeless broilers,etc.cheesemeltera low input unit,designed to melt cheese ontop of specialty foods,but usually incapable of fully cookinga food item such as steak or chicken.See broiler,overfired.dishwashing machine,commerciala machine designed toclean and sanitize plates,glasses,cups,bowls,utensils,andtrays by applying sprays of a detergent solution(with orwithout blasting media granules)and a sanitizing rinse.chemical sanitizing,recirculated wash,fresh water rinsetypemachines with a final rinse using fresh water from anoutside source combined with chemical sanitizing solution;additional parts:chemical sanitizing equipment.See dish-washing machine,commercial.chemical sanitizing,stationary rack,dump typemachineswith chemical sanitizing solution added to the rinse cycle;additional parts:chemical sanitizing equipment.See dish-washing machine,commercial.heat sanitizing,conveyor rack typemachines that automati-cally convey racks of soiled tableware through treatmentstages and final heat sanitizing rinse,conveying them out atthe clean end of the machine;additional parts:rinsechamber,heating equipment,and conveying mechanism.Seedishwashing machine,commercial.heat sanitizing,stationary rack typemanually fed machines,includes a final heat sanitizing rinse;additional parts:heat-ing equipment.See dishwashing machine,commercial.heat sanitizing,continuous oval-conveyor typedishwashingmachine and conveyor-table when assembled,shall form anoval-shaped dish handling system.Machines shall automati-cally convey racks of soiled tableware through the treatmentstages,including a final heat sanitizing rinse of the machine,conveying them out to the clean tableware removal area ofthe conveyor:additional parts:recirculating pre-washchamber,rinse chamber,conveying mechanisms,heatingequipment and horizontal conveyor tables.See dishwashingmachine,commercial.heat sanitizing,rackless conveyor typemachines shall auto-matically convey unracked soiled tableware through thetreatment stages,includes a final heat sanitizing rinse,conveying them out at the clean end of the machine;additional parts:rinse chamber,conveying mechanisms,andheating equipment.See dishwashing machine,commer-cial.dispensercommercial equipment designed to deliver a bev-erage or food product.1This terminology is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.91 onEditorial and Nomenclature.Current edition approved June 1,2013.Published July 2013.Originally approvedin 1997.Last previous edition approved in 2012 as F1827 12.DOI:10.1520/F1827-13.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 aeration system a type of circulation system that causes thebeverage to cascade across the top and down the sides of thebowl interior incorporating air into the beverage.circulation systemthe system that moves the beverage withinthe bowl to ensure proper cooling and mixing.hot chocolate dispensercommercial equipment designed todeliver a predetermined amount of hot chocolate flavoredbeverage.noncarbonated