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Food Conveyor Standards Standards for conveyors that deal with food on a commercial scale address washing machines and conveyor ovens, broilers, and toasters. Standard specifications for washing machines with conveyor components are given, covering different types such as those with rack or rackless designs and single or multiple tank configurations. For conveyor ovens, broilers, and toasters, the standard test method to evaluate their energy consumption and cooking performance is given.

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ASTM F1203-11
Standard Specification for Washing Machines—Pot, Pan, and Utensil, Heat Sanitizing, Commercial Rotary Conveyor Type
1.1 This specification covers manually fed, motor-driven rotary conveyor type, automatically controlled, commercial pot, pan, and utensil washing machines, hereinafter referred to as the washer. 1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 1.3 The following precautionary statement pertains only to the test methods portion, Section 9 of this specification: 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.


ASTM F1237-09
Standard Specification for Commercial Dishwashing Machines, Multiple-Tank, Continuous Oval-Conveyor Type, Heat Sanitizing
1.1 This specification covers commercial multiple-tank dishwashing machines of the continuous type, oval shaped, with horizontal table conveyor systems. 1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 1.3 The following safety hazards caveat pertains only to Section 12, Test Methods, of this specification: 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.


ASTM F858-07R13e1
Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Single Tank, Conveyor Rack Type
1.1 This specification covers single tank, automatic rack type, commercial dishwashing machines. 1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.


ASTM F859-09
Standard Specification for Heat-Sanitizing Commercial Dishwashing Machines, Multiple Tank, Conveyor Rack Type
1.1 This specification covers multiple tank automatic rack-type commercial dishwashing machines. 1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.


ASTM F860-07(2013)
Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Multiple Tank, Rackless Conveyor Type
1.1 This specification covers multiple tank, automatic rackless conveyor type, commercial dishwashing machines. 1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parentheses are provided for information only.


ASTM F1817-09
Standard Test Method for Performance of Conveyor Ovens
1.1 This test method covers an evaluation of the energy consumption and cooking performance of conveyor ovens. The food service operator can use this evaluation to select a conveyor oven and understand its energy consumption. 1.2 This test method is applicable to gas and electric conveyor ovens. 1.3 The conveyor oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate and thermostat calibration (see 10.2), 1.3.2 Preheat energy consumption and time (see 10.3), 1.3.3 Idle energy rate (see 10.4), 1.3.4 Pilot energy rate (if applicable) (see 10.5), and 1.3.5 Cooking energy efficiency and production capacity (see 10.6). 1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard. 1.5 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.


ASTM F1920-11
Standard Test Method for Performance of Rack Conveyor, Commercial Dishwashing Machines
1.1 This test method evaluates the energy and water consumption of rack conveyor, commercial dishwashing machines, hereafter referred to as dishwashers. Dishwashers may have remote or self-contained booster heater. This procedure does not address cleaning or sanitizing performance. 1.2 This test method is applicable to both hot water sanitizing and chemical sanitizing rack conveyor machines, which include both single tank and multiple tank machines. Dishwasher tank heaters are evaluated separately from the booster heater. 1.3 The following procedures are included in this test method: 1.3.1 Procedures to Confirm Dishwasher is Operating Properly Prior to Performance Testing : 1.3.1.1 Maximum energy input rate of the tank heaters (10.2). 1.3.1.2 Maximum energy input rate of the booster heater, if applicable (10.3). 1.3.1.3 Final sanitizing rinse water consumption calibration (10.4). 1.3.1.4 Booster temperature calibration, if applicable (10.5). 1.3.1.5 Wash tank temperature calibration (10.6). 1.3.1.6 Wash tank pump and conveyor motor calibration (10.7). 1.3.2 Energy Usage and Cycle Rate Performance Tests : 1.3.2.1 Washing energy performance test (10.8). 1.3.2.2 Tank heater idle energy rate (10.9). 1.3.2.3 Booster idle energy rate, if provided (10.10). 1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 1.5 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.


ASTM F2239-10
Standard Test Method for Performance of Conveyor Broilers
1.1 This test method evaluates the energy consumption and cooking performance of conveyor broilers. The food service operator can use this evaluation to select a conveyor broiler and understand its energy consumption. 1.2 This test method is applicable to gas, electric, and hybrid gas/electric conveyorized broilers. This test method covers both units with continuously operating conveyors and batch-style units with intermittently operating conveyors. 1.3 The conveyor broiler can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (see 10.2), 1.3.2 Preheat energy consumption and time (see 10.3), 1.3.3 Idle energy rate and temperature uniformity (see 10.4), 1.3.4 Pilot energy rate (if applicable) (see 10.5), and 1.3.5 Cooking energy efficiency, cooking uniformity and production capacity (see 10.8 and 10.9). 1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard. 1.5 This test method may involve hazardous materials, operations, and equipment. 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.


ASTM F2380-04(2010)
Standard Test Method for Performance of Conveyor Toasters
1.1 This test method evaluates the energy consumption and cooking performance of conveyor toasters. The food service operator can use this evaluation to select a conveyor toaster and understand its energy consumption. 1.2 This test method is applicable to gas and electric conveyor toasters. 1.3 The conveyor toaster can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate and preheat temperature profile (10.2), 1.3.2 Preheat energy consumption and time (10.3), 1.3.3 Idle energy rate (10.4), 1.3.4 Pilot energy rate (if applicable, 10.5), 1.3.5 Cooking energy rate (10.8), and 1.3.6 Production capacity (10.8). 1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only. 1.5 This test method may involve hazardous materials, operations, and equipment. 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.


OO-D-1388B(1)
Dishwashing Machines, Commercial (Rackless Conveyor)
Document Status: Active. Information and documents presented here are works of the U.S. Government and are not subject to copyright protection in the U.S. The source of these documents is the U.S. Department of Defense


BS EN 50416:2005
Household and similar electrical appliances. Safety. Particular requirements for commercial electric conveyor dishwashing machines (British Standard)
This clause of EN 60335-1 is replaced by the following.This European Standard deals with the safety of electrically operated conveyor dishwashing machines for washing plates, dishes, glassware, cutlery and similar articles (e.g. trays, food containers), with or without means for water heating or forced hot air drying, not intended for household use, their rated voltage being not more than 250 V for single-phase machines connected between one phase and neutral and 480 V for other machines. The spraying pressure shall not exceed 1 MPa.NOTE 101 These machines are used for example in restaurants, canteens, hospitals, and commercial enterprises such as bakeries, butcheries, etc.NOTE 102 Examples of such machines areΓÇô flight type dishwashers,ΓÇô rack conveyor dishwashers.These machines are designed to be connected to hot and/or cold water supply.NOTE 103 Requirements to avoid backsiphonage of non-potable water into the public water supply are specified in Annex CC.Machines making use of steam or hot water for heating purposes are also within the scope of this standard.This standard does not apply toΓÇô machines which are moveable,ΓÇô gas heating appliances which are part of conveyor dishwashing machines,ΓÇô machines intended for disinfection,ΓÇô machines intended to be used on board of sea-going vessels and aircraft,ΓÇô machines designed exclusively for industrial purposes, for example machines used in the food industry for cleaning receptacles that serve as packaging for final products (e.g. bottle-cleaning machines), and machines used in manufacturing processes,ΓÇô separately driven transport devices not confined in the machine,ΓÇô machines intended to be used in locations where special conditions prevail, such as the presence of a corrosive or explosive atmosphere (dust, vapour or gas).


BS EN 14957:2006+A1:2010
Food processing machinery. Dishwashing machines with conveyor. Safety and hygiene requirements (British Standard)
1.1 This European Standard applies to multizones dishwashing-machines with passing through motorized belt (flight type) or rack conveyor. In case of flight type, the loading and unloading areas are part of the machine. The machines covered by this European Standard are intended for washing, rinsing and optionally drying the dishes and the kitchen utensils, used in food and catering premises such as restaurants, hotels etc. This European Standard applies to dishwashing machines with conveyor with a linear speed less than or equal to 5 m/min for the dishes and kitchen utensils. NOTE Normally the total power of these machines is less than 200 kW. This European Standard deals with all significant hazards, hazardous situations and events relevant to dishwashing machines with conveyor, when they are used as intended and under the conditions foreseen by the manufacturer (see clause 4). This European Standard deals with the hazards which can arise during commissioning, operation, maintenance and decommissioning of the machine. When drawing up this European Standard the following assumptions were made: only trained adult persons operate the machines; the machines are used in adequately illuminated areas. This European Standard, referring for electrical safety to EN 60204-1 with criteria that can be applied to different designs and variants, is mainly intended for machines manufactured in small series. 1.2 This European Standard does not apply to: separate mechanical loading and unloading conveyors; chemical dosing devices which are not incorporated into the machine; steam generators; gas heating equipment. 1.3 Noise is not considered to be a significant hazard for these machines. This does not mean that the manufacturer of these machines is absolved from reducing noise and making a noise declaration. Therefore a noise test code is included in Annex A. 1.4 This European Standard is not applicable to dishwashing-machines with conveyor which are manu

This standard is also available from: DIN  /  ON  /  SS


BS EN 13379:2001+A1:2013
Pasta processing plants. Spreader, stripping and cutting machine, stick return conveyor, stick magazine. Safety and hygiene requirements (British Standard)

This standard is also available from: DIN  /  ON  /  SS


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