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ASTM F2646-21
Standard Specification for Bread Slicing Machines
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STANDARD published on 1.12.2021
The information about the standard:
Designation standards: ASTM F2646-21
Publication date standards: 1.12.2021
SKU: NS-1045521
The number of pages: 5
Approximate weight : 15 g (0.03 lbs)
Country: American technical standard
Category: Technical standards ASTM
The category - similar standards:
Annotation of standard text ASTM F2646-21 :
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.
Keywords:
appliance, bakery equipment, bread slicer, bread slicing, food service equipment,, ICS Number Code 97.040.50 (Small kitchen appliances)
Additional information
| 1. Scope | ||||||||||||||||||||||||
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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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.4?This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. |
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| 2. Referenced Documents | ||||||||||||||||||||||||
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