ASTM F918-96

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Designation: F 918 – 96
Standard Specification for
Noncarbonated Mechanically Refrigerated, Beverage
Dispenser (Visible Product)
This standard is issued under the fixed designation F 918; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
This standard has been approved for use by agencies of the Department of Defense.
1. Scope UL Standard No. 471, Commercial Refrigerators and Freez-
ers
1.1 This specification covers counter-top model noncarbon-
UL Standard No. 969, Marking and Labeling Systems
ated beverage dispensers that are mechanically refrigerated and
2.5 ANSI Standard:
have rigid, transparent, impact-resistant containers to afford a
ANSI Z1.4, Sampling Procedures and Tables for Inspection
visual display of the beverage dispensed. The beverage dis-
by Attributes
pensers covered by this specification are intended to circulate,
2.6 Military Standards:
cool, and dispense noncarbonated beverages such as pulpy
MIL-STD-167/1 Mechanical Vibrations of Shipboard
juices, frozen concentrates, and syrup drinks.
Equipment Type I—Environmental and Type II—
1.2 The following safety hazard caveat pertains only to the
Internally Excited
test method portion, Section 11, of this specification: This
MIL-V-173 Varnish, Moisture and Fungus-Resistant
standard does not purport to address all of the safety concerns,
MIL-STD-461 Electromagnetic Interference and Suscepti-
if any, associated with its use. It is the responsibility of the user
bility Requirements For the Control of Electromagnetic
of this standard to establish appropriate safety and health
Interference
practices and determine the applicability of regulatory limita-
MIL-STD-462 Electromagnetic Interference Characteris-
tions prior to use.
tics, Measurement of
2. Referenced Documents MIL-STD-1399/300 Interface Standard for Shipboard Sys-
tems, Section 300A, Electric Power, Alternating Current
2.1 ASTM Standards:
D 3951 Practice for Commercial Packaging
3. Terminology
F 760 Specification for Food Service Equipment Manuals
3.1 Definitions:
F 1166 Practice for Human Engineering Design for Marine
3.1.1 aeration system—a type of circulation system that
Systems, Equipment and Facilities
causes the beverage to cascade across the top and down the
2.2 NSTA Standard:
sides of the bowl interior incorporating air into the beverage.
NSTA Pre-Shipping Test Procedures
3.1.2 beverage dispenser—a beverage dispenser is a com-
2.3 NSF Standards:
mercial appliance designed to deliver a beverage.
NSF Standard No. 18, Manual Food and Beverage Dispens-
6 3.1.3 circulation system—the system which moves the bev-
ing Equipment
erage within the bowl to ensure proper cooling and mixing.
NSF Standard No. 51, Plastic Materials and Components
6 3.1.4 whippers—a mechanical device used to beat air into a
Used in Food Equipment
beverage so as to change its properties from a liquid drink to a
2.4 UL Standards:
frothy drink.
4. Classification
This specification is under the jurisdiction of ASTM Committee F-26 on Food
4.1 General—The beverage dispensers shall be of the fol-
Service Equipment and is the direct responsibility of Subcommittee F26.03 on
lowing types, classes, styles, sizes, and electrical ratings:
Storage and Dispensing Equipment.
4.2 Types:
Current edition approved Oct. 10, 1996. Published February 1997. Originally
published as F 918 – 85. Last previous edition F 918 – 85 (1990).
4.2.1 Type I—Dispenser with circulation system and with
Annual Book of ASTM Standards, Vol 15.09.
Annual Book of ASTM Standards, Vol 15.07.
4 7
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Available from National Sanitation Foundation, NSF Building, Ann Arbor, MI Available from American National Standards Institute, 11 W. 42nd St., 13th
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F 918
overhead spray type aeration system (for syrup drinks and 7.1.1.3 Style C units shall be equipped with three bowls or
other nonfoaming beverages). compartments, each with at least one dispensing valve and
4.2.2 Type II—Dispenser with circulation system but with- each with a circulation system.
out aeration system (for pulpy fruit juices and other beverages
7.1.2 The dispenser shall be designed to comply with the
not suitable for aeration).
requirements of UL Standard 471 and NSF Standard 18. (Note
4.3 Classes:
1).
4.3.1 Class A—Without whippers.
7.2 Base Assembly—The base assembly shall be designed
4.3.2 Class B—With whippers.
and constructed to house the refrigeration system and to
4.4 Styles:
support the container bowl(s), dispensing valve(s), and drip
4.4.1 Style A—Single Bowl.
tray(s). The base assembly shall be equipped with panels to
4.4.1.1 Size 1—Capacity up to and including 5 gal.
provide access to the components therein.
4.4.1.2 Size 2—Capacity of more than 5 up to and including
7.3 Refrigeration System—The refrigeration system shall
8 gal.
have sufficient capacity to meet the performance requirements
4.4.1.3 Size 3—Capacity of more than 8 up to and including
defined in Section 8. The refrigeration system on each dis-
12 gal.
penser shall be properly dehydrated and charged prior to
4.4.1.4 Size 4—Capacity of more than 12 gal.
shipment.
4.4.2 Style B—Twin bowl or twin compartment.
7.4 Circulation System—Each bowl or compartment shall
4.4.2.1 Size 1—Capacity up to 5 gal per bowl or compart-
be equipped with either a spray and circulation system (Type
ment.
I), or a circulation system only (Type II). The circulation
4.4.2.2 Size 2—Capacity of more than 5 gal per bowl or
systems shall impart a sufficient motion to the stored beverage
compartment.
to prevent settlement of beverage constituents, and to assist in
4.4.3 Style C—Triple bowl or triple compartment.
maintaining a required uniform beverage temperature through-
4.4.3.1 Size 1—Capacity up to 5 gal per bowl or compart-
out the bowl and particularly at the inlet to the dispensing port.
ment.
7.5 Bowls—Bowls and covers shall be fabricated of a rigid,
4.5 Electrical Rating—Nominal 115 v, single-phase, 60 Hz.
impact-resistant, transparent material. The bowls shall have
5. Ordering Information sufficient net volume, exclusive of space occupied by the
cooling dome or plate and mixing system components, to meet
5.1 Procurement documents should specify the following
the capacity requirements applicable to the size specified.
information:
Bowls shall be furnished and installed with parts required to
5.1.1 Title, number, and date of this Specification.
provide leak-tight containers. Bowls shall not crack or break
5.1.2 Type, class, style, and size of dispenser (see Section
when tested as specified in 11.7.2
4).
7.6 Dispensing Valves—The bowl on Style A units and each
5.1.3 Special requirements should be included.
bowl or compartment on Style B and Style C units shall be
6. Materials and Manufacture
equipped with at least one self-closing dispensing valve.
6.1 Materials—Materials used in the dispenser shall be as
Valves shall be designed to permit thorough cleaning of all
specified herein, and the dispenser shall be fabricated of
fluid passages and parts exposed to the beverage.
materials acceptable under NSF Standards 18 and 51.
7.7 Drip Tray—Each dispenser shall be equipped with a
drip tray having a readily removable perforated, slotted, or wire
NOTE 1—Evidence of compliance with NSF 18, NSF 51, and UL 471
cover. The drip tray may have provisions for draining the
is as follows: (a) NSF—Listing of the dispenser in the current edition of
the NSF “Listing of Food Service Equipment” and display of the NSF seal
splash and drippings into a drain.
on the finished dispenser. (b) UL—Acceptable evidence of meeting the
7.8 Temperature Control—Each dispenser shall be equipped
requirements of UL 471 shall be the UL label, or listing mark, indicating
with a temperature control to control automatically the refrig-
that the dispenser has been tested and conforms to the requirements of UL
eration system to maintain the beverage within the temperature
471.
range specified in Section 8.
7. Physical Requirements
7.9 Switches—Style A dispensers shall be equipped with at
least one on-off switch to control the power supply to the
7.1 Design:
dispenser. Style B and Style C units shall be equipped with an
7.1.1 The beverage dispenser shall consist essentially of a
independent on-off switch for the mixing system in each bowl
base which contains a complete refrigeration system and
or compartment, plus an additional main power supply or
supports a rigid, transparent, impact resistant, bowl-type bev-
compressor motor switch.
erage container(s) with cover(s). Each dispenser shall be
7.10 Miscellaneous—The dispenser base shall be provided
equipped with an electrically powered beverage circulation
with protectors to prevent damage to the surface on which it
system, a dispensing valve, and the controls and appurtenances
rests. The dispenser shall be easily assembled on location
specified as follows:
without tools and be ready for operation when connected to the
7.1.1.1 Style A units shall be equipped with one bowl and
electrical supply.
one or more dispensing valves.
7.1.1.2 Style B units shall be equipped with two bowls or 7.11 Electrical Requirements—The dispensers shall be de-
compartments, each with at least one dispensing valve and signed for operation on a nominal 115 V 6 10 %, single-phase,
each with a circulation system. 60 Hz current. Each dispenser shall be equipped with a flexible
F 918
power supply cord with suitable plug. and cracks. Castings and molded parts, if used, shall be free of
7.12 Standard Product—The dispenser delivered under this sand, fins, pits, blowholes, and sprues. External surfaces shall
specification shall be the manufacturer’s standard product. meet the UL Sharp Edge Test.
Parts and assemblies for each dispenser model furnished by a
NOTE 2—Although paragraph 10.2 requires subjective judgments, its
particular manufacturer under this specification shall be inter-
inclusion is considered important as a guide in evaluating and manufac-
changeable.
turing equipment.
10.2.1 Metal Fabrication—Metal used in the fabrication of
8. Performance Requirements
the dispensers shall be free from visually apparent defects.
8.1 Performance Design Requirements—Each dispenser
Forming and shearing shall not cause damage to the metal, and
shall refrigerate the beverage and maintain the stored beverage
the metal shall be free from trimming marks.
in a constant state of motion or circulation to prevent settle-
10.2.2 Welding—The surfaces of parts to be welded shall be
ment of beverage constituents.
free from rust, scale, paint, grease, and other foreign matter.
8.1.1 Operational Requirement—The refrigeration system
Welds shall be smooth and free from cracks, burn holes,
shall be capable of automatically maintaining the beverage
undercuts, or incomplete fusion. All scale and flux shall be
within the limits of 33 to 40°F inclusive when the dispenser is
removed from the finish weld area.
filled to the manufacturer’s rate capacity, and is operating in an
10.2.3 Fastening Devices—Holes punched or drilled shall
ambient temperature of 90 6 2°F.
be free of burrs. Threaded fasteners shall not be broken,
8.1.2 Pull-Down Requirement—The dispenser shall be ca-
cracked or stripped, and shall be drawn tight. Rivets, when
pable of reducing the temperature of the beverage when filled
used, shall fill the hole completely, and the heads shall be in
to rated capacity from 72°F to not over 40°F in not more than
full contact with the surface of the member.
the pull-down time specified in Table 1 when operating in an
ambient temperature of 72 6 2°F and 50 % relative humidity.
11. Test Methods
8.1.3 Maximum Operating Requirement—The dispensers
shall, in addition, operate in an ambient temperature of 1046
11.1 Prior to conducting the following tests, operate the
2°F without activating the protective overload device and with
dispenser to be tested for a period of time deemed necessary by
beverage temperature not exceeding 45°F. The dispensers shall
the manufacturer for proper run-in and adjustment. During this
operate in a room temperature of 90 6 2°F and at least 50 %
run-in period, check the unit for noise and vibration, proper
relative humidity for 4 h minimum without deleterious effect
valve action, and satisfactory spray and circulation perfor-
on the operation of the dispenser or the beverage. The beverage
mance, plus any other appropriate operational tests. Use tap
shall be maintained at a temperature of 40°F or lower.
water as the test beverage.
11.2 Performance Test:
9. Dimensions
11.2.1 Significance—The purpose of this test is to ensure
9.1 The dispenser shall be designed for counter mounting.
that the dispenser model being tested has the capability to
The distance from the front edge of the dispenser base
maintain the proper beverage temperature.
(exclusive of drip tray) to the rearmost extension of the
11.2.2 Procedure—Fill the dispenser model being tested to
dispenser shall not exceed 23 in. The height of the dispenser,
rated capacity with the tap water. The temperature of the water
measured from the counter to the top of the cover, shall not
shall be at least 50°F at the start of the test. Operate the
exceed 30 in., except when its empty weight precludes its NSF
dispenser in an ambient temperature of 90 6 2°F until the
classification as portable equipment.
beverage attains a temperature stabilized in the range of 33 to
40°F. Continue the test run for at least 2 h and check for
10. Workmansip, Finish, and Appearance
temperature at intervals not exceeding 5 min; except during the
10.1 Finish—Dispenser finishes shall be free from discol-
last 15 min, check the temperature each minute. The tempera-
oration and stains.
ture sensing method shall be with a thermocouple or thermom-
10.2 Workmanship—All components and assemblies of the
eter properly immersed in the water. On Style B and Style C
dispenser shall be free from dirt and other extraneous material
units, check each bowl or compartment alternately at the
such as burrs, slivers, rough die, tool and grind marks, dents,
specified inte
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