ASTM F1966-12(2023)
(Specification)Standard Specification for Dough Divider and Rounding Machines
Standard Specification for Dough Divider and Rounding Machines
ABSTRACT
This specification covers commercial hand operated dough divider machines and semiautomatic and automatic, electrically operated, dough divider and rounding machines with or without interchangeable heads. Dough dividers and dough divider/rounding machines are classified by type, class, size, and styles: Types I, II, III, and IV; Classes I, II, and III; Sizes 1, 2, and 3; and Styles 1, 2, and 3. Operational test and performance test shall be performed to conform with the specified requirements.
SCOPE
1.1 This specification covers commercial hand operated dough divider machines and semiautomatic and automatic, electrically operated, dough divider and rounding machines with or without interchangeable heads.
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 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.
General Information
- Status
- Published
- Publication Date
- 31-Dec-2022
- Technical Committee
- F26 - Food Service Equipment
- Drafting Committee
- F26.04 - Mechanical Preparation Equipment
Relations
- Effective Date
- 01-Nov-2023
- Effective Date
- 01-Oct-2023
- Effective Date
- 01-May-2018
- Effective Date
- 01-Nov-2017
- Effective Date
- 01-Nov-2017
- Effective Date
- 01-Dec-2016
- Effective Date
- 01-May-2016
- Effective Date
- 01-Dec-2015
- Effective Date
- 01-Nov-2015
- Effective Date
- 01-Mar-2015
- Effective Date
- 01-Jan-2015
- Effective Date
- 01-May-2014
- Effective Date
- 01-Nov-2013
- Effective Date
- 01-Oct-2013
- Effective Date
- 01-May-2013
Overview
ASTM F1966-12(2023): Standard Specification for Dough Divider and Rounding Machines establishes clear requirements for commercial dough divider machines and dough divider/rounding machines used in bakeries and food service environments. Developed by ASTM International, this standard applies to both hand-operated and electrically operated devices, including semiautomatic and fully automatic models. The standard also covers machines with or without interchangeable heads and provides comprehensive guidelines to help manufacturers, suppliers, and users ensure quality, safety, and performance.
Key Topics
- Classification: Machines are classified by:
- Type: Ranging from manually operated (Type I) to fully automatic electrically operated (Types III & IV).
- Class: Based on head configuration - fixed head, fixed variable head, and interchangeable head.
- Size: Dividers are specified in standard sizes (e.g., 36-part, 18-part, and larger/special assemblies).
- Style: Countertop/bench mounted, floor mounted, and portable models.
- Materials & Construction: Emphasizes the use of quality materials, especially stainless steel compliant with relevant NSF/ANSI and BISSC standards, for durability and food safety.
- Performance Requirements: Machines must pass operational and performance tests ensuring reliable dough division and rounding under defined conditions.
- Electrical and Safety Provisions: Details input power requirements, electrical safety (NEMA and UL specifications), and labeling for machine identification and traceability.
- Inspection & Certification: Procedures for inspection, testing, certification, and performance documentation, including guidance for federal/military procurement and shipping applications.
Applications
This standard is widely applied in the commercial bakery and food service industry. It ensures that dough divider and rounding machines:
- Meet consistent quality standards critical for high-volume operations, providing uniform dough pieces and round shapes necessary for bread, rolls, and buns.
- Streamline bakery production by specifying test methods and requirements for reliable, durable equipment, reducing downtime and maintenance.
- Support safe food preparation environments by specifying material quality and sanitary construction.
- Facilitate purchasing and procurement, especially in institutional, government, and military contexts, by providing detailed classification and ordering information.
- Assure compliance with electrical, safety, and food equipment standards, aiding users in selecting equipment suitable for their operational and regulatory needs.
Related Standards
For comprehensive compliance and safety in bakery equipment, the following related standards are referenced within ASTM F1966-12(2023):
- NSF/ANSI No. 2, No. 8, No. 51, No. 169 - Cover food equipment and materials requirements.
- BISSC Basic Criteria No. 8 - Establishes sanitation criteria specific to bakery machines.
- ANSI/UL 763 & 969 - Address requirements for commercial food preparation equipment and durable labeling.
- NEMA Standards (MG 1, WC 5, WC 7, WD 1) - Specify electrical component and wiring requirements.
- ANSI Z1.4 - Sampling and inspection procedures.
- MIL-STD-1399/300, MIL-STD-167/1, MIL-STD-461 - Federal and military standards for electric power compatibility, vibration, and electromagnetic interference.
- ASTM F760 - For preparation of equipment manuals.
Practical Value
Implementing ASTM F1966-12(2023) enables bakery operators, food service managers, and manufacturers to:
- Achieve operational efficiency by using equipment verified for consistent performance.
- Comply with international food safety standards, reducing risk and enhancing reputation.
- Facilitate equipment selection and procurement through standardized classification and quality requirements.
- Streamline maintenance, inspection, and certification with clear guidelines for testing and documentation.
- Support regulatory and customer requirements with tested, certified, and documented food service equipment.
For organizations seeking reliable, safe, and standards-compliant dough dividing and rounding machines, referencing ASTM F1966-12(2023) ensures robust performance and regulatory confidence across bakery and food processing applications.
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Frequently Asked Questions
ASTM F1966-12(2023) is a technical specification published by ASTM International. Its full title is "Standard Specification for Dough Divider and Rounding Machines". This standard covers: ABSTRACT This specification covers commercial hand operated dough divider machines and semiautomatic and automatic, electrically operated, dough divider and rounding machines with or without interchangeable heads. Dough dividers and dough divider/rounding machines are classified by type, class, size, and styles: Types I, II, III, and IV; Classes I, II, and III; Sizes 1, 2, and 3; and Styles 1, 2, and 3. Operational test and performance test shall be performed to conform with the specified requirements. SCOPE 1.1 This specification covers commercial hand operated dough divider machines and semiautomatic and automatic, electrically operated, dough divider and rounding machines with or without interchangeable heads. 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 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.
ABSTRACT This specification covers commercial hand operated dough divider machines and semiautomatic and automatic, electrically operated, dough divider and rounding machines with or without interchangeable heads. Dough dividers and dough divider/rounding machines are classified by type, class, size, and styles: Types I, II, III, and IV; Classes I, II, and III; Sizes 1, 2, and 3; and Styles 1, 2, and 3. Operational test and performance test shall be performed to conform with the specified requirements. SCOPE 1.1 This specification covers commercial hand operated dough divider machines and semiautomatic and automatic, electrically operated, dough divider and rounding machines with or without interchangeable heads. 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 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.
ASTM F1966-12(2023) is classified under the following ICS (International Classification for Standards) categories: 67.260 - Plants and equipment for the food industry. The ICS classification helps identify the subject area and facilitates finding related standards.
ASTM F1966-12(2023) has the following relationships with other standards: It is inter standard links to ASTM A240/A240M-23a, ASTM D3951-18(2023), ASTM D3951-18, ASTM F760-93(2017), ASTM A240/A240M-17, ASTM A240/A240M-16a, ASTM A240/A240M-16, ASTM D3951-15, ASTM A240/A240M-15b, ASTM A240/A240M-15a, ASTM A240/A240M-15, ASTM A240/A240M-14, ASTM A240/A240M-13c, ASTM A240/A240M-13b, ASTM A240/A240M-13a. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
ASTM F1966-12(2023) is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.
Standards Content (Sample)
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.
Designation: F1966 − 12 (Reapproved 2023) An American National Standard
Standard Specification for
Dough Divider and Rounding Machines
This standard is issued under the fixed designation F1966; 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 (´) indicates an editorial change since the last revision or reapproval.
1. Scope Systems, Equipment, and Facilities
2.2 ANSI Standards:
1.1 This specification covers commercial hand operated
Z1.4 Sampling Procedures and Tables for Inspection by
dough divider machines and semiautomatic and automatic,
Attributes
electrically operated, dough divider and rounding machines
2.3 BISSC Standards:
with or without interchangeable heads.
Basic Criteria
1.2 The values stated in inch-pound units are to be regarded
No. 8 Dividers, Rounders, and Bun Machines
as standard. The values given in parentheses are mathematical
No. 29 Electrical Motors and Accessory Equipment
conversions to SI units that are provided for information only
2.4 NEMA Standards:
and are not considered standard.
MG 1 Motors and Generators
1.3 This standard does not purport to address all of the
WC 5 Thermoplastic—Insulated Wire and Cable for the
safety concerns, if any, associated with its use. It is the
Transmission and Distribution of Electrical Energy
responsibility of the user of this standard to establish appro-
WC 7 Cross-Linked-Thermosetting-Polyethylene-Insulated
priate safety, health, and environmental practices and deter-
Wire and Cable for the Transmission and Distribution of
mine the applicability of regulatory limitations prior to use.
Electrical Energy
1.4 This international standard was developed in accor-
WD 1 General Requirements for Wiring Devices
dance with internationally recognized principles on standard-
2.5 NSF/ANSI Standards:
ization established in the Decision on Principles for the
NSF/ANSI No. 2 Food Equipment
Development of International Standards, Guides and Recom-
NSF/ANSI No. 8 Commercial Powered Food Preparation
mendations issued by the World Trade Organization Technical
Equipment
Barriers to Trade (TBT) Committee.
NSF/ANSI No. 51 Food Equipment Materials
NSF/ANSI No. 169 Special Purpose Food Equipment and
2. Referenced Documents
Devices
2.1 ASTM Standards:
2.6 ANSI/UL Standards:
A167 Specification for Stainless and Heat-Resisting
ANSI/UL 763 Motor-Operated Commercial Food Preparing
Chromium-Nickel Steel Plate, Sheet, and Strip (With-
Machines
drawn 2014)
ANSI/UL 969 Marking and Labeling Systems
A240/A240M Specification for Chromium and Chromium-
2.7 Federal and Military Documents:
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
Vessels and for General Applications
tems Section 300A Electric Power, Alternating Current
D3951 Practice for Commercial Packaging
MIL-STD-167/1 Mechanical Vibrations of Shipboard
F760 Specification for Food Service Equipment Manuals
Equipment (Type I—Environmental and Type II—
F1166 Practice for Human Engineering Design for Marine
Internally Excited)
1 4
This specification is under the jurisdiction of ASTM Committee F26 on Food Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
Service Equipment and is the direct responsibility of Subcommittee F26.04 on 4th Floor, New York, NY 10036.
Mechanical Preparation Equipment. Available from Baking Industry Sanitation Standards Committee (BISSC),
Current edition approved Jan. 1, 2023. Published February 2023. Originally 1400 W. Devon Ave., Suite 422, Chicago, IL 60660.
ε1
approved in 1999. Last previous edition approved in 2017 as F1966 – 12 (2017) . Available from Global Engineering Documents, 15 Inverness Way East,
DOI: 10.1520/F1966-12R23. Englewood, CO 80112-5704
2 7
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Arbor, MI 48113-0140.
Standards volume information, refer to the standard’s Document Summary page on Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515,
the ASTM website. http://www.shopulstandards.com.
3 9
The last approved version of this historical standard is referenced on www.ast- Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700
m.org. Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1966 − 12 (2023)
MIL-STD-461 Requirements for the Control of Electromag- 5.1.6 When Federal/Military procurement is required, re-
netic Interference Characteristics of Subsystems and view and implement the applicable supplementary require-
Equipment ments (see S1 through S9),
5.1.7 When specified, the purchaser shall be furnished
3. Terminology
certification that samples representing each lot have been either
3.1 Definitions:
tested or inspected as directed in this specification and the
3.1.1 recovered materials—materials that have been col- requirements have been met. When specified, a copy of the test
lected or recovered from solid waste and reprocessed to
results shall be furnished.
become a source of raw materials, as opposed to virgin raw 5.1.8 Level of preservation and packing required if other
materials.
than as stated in Practice D3951 (see 17.1),
5.1.9 Labeling requirements (if different than 15.1), and
4. Classification
5.1.10 Whether the equipment shall meet the requirements
4.1 General—Dough dividers and dough divider/rounding
of ANSI/NSF, ANSI/UL, or BISSC standards, or a combina-
machines covered by this specification are classified by type
tion thereof.
and size.
6. Material
4.2 Type:
6.1 General—Dough divider, and dough dividing and
4.2.1 Type I—Dough divider machine, manually operated,
rounding machines shall conform to NSF/ANSI No. 8 or
4.2.2 Type II—Dough divider and rounder, semiautomatic,
BISSC Basic Criteria and Standard No. 8. Materials used shall
electrically operated,
be free from defects that would affect the performance or
4.2.3 Type III—Dough divider and rounder, fully-automatic,
maintainability of individual components or of the overall
electrically operated, and
assembly. Materials not specified herein shall be of the same
4.2.4 Type IV—Dough divider machine, fully-automatic,
quality used for the intended purpose in commercial practice.
electrically operated.
Unless otherwise specified herein, all equipment, material, and
4.3 Class:
articles incorporated in the work covered by this specification
4.3.1 Class I—Fixed head,
are to be fabricated using materials produced from recovered
4.3.2 Class II—Fixed variable head, and
materials to the maximum extent possible without jeopardizing
4.3.3 Class III—Interchangeable head.
the intended use. None of the above shall be interpreted to
4.4 Size:
mean that the use of used or rebuilt products are allowed under
4.4.1 Size 1—36-part dough divider (part sizes up to 4 oz
this specification unless otherwise specified.
(113.4 g)),
6.1.1 Stainless Steel: Stainless steel shall conform to the
4.4.2 Size 2—18-part dough divider machine (part sizes 2 oz
300 series of Specification A167 or A240/A240M as appli-
up to 6 oz (56.7 to 170.1 g)), and
cable.
4.4.3 Size 3—Fixed and interchangeable head assemblies
7. Design and Construction
that may include the following approximate ranges of part by
weight:
7.1 General—Dough divider and rounding machines shall
36-part 1 oz up to 3 oz (28.4 g up to 85.2 g) be delivered assembled, ready for mounting, connection to
18-part 3 oz up to 7 oz (85.2 g up to 199 g)
electricity, and use as applicable.
9-part 7 oz up to 1 lb 2 oz (199 g up to 510.3 g)
6-part 1 lb 2 oz up to 1 lb 10 oz (510.3 g up to 737.1 g)
7.2 Dough Divider—The Type I machine shall consist of a
4.4.4 This specification does not purport to address all of the base, an operating handle, a manually operated dough dividing
mechanism (cutting head with stainless steel knives or other
sizes that may be available, but is an overview of the most
material meeting NSF/ANSI No. 51 or BISSC Basic Criteria
common sizes used in the industry today (see Appendix X1).
and Standard No. 8 requirements, and pressure board meeting
4.5 Style:
the same material requirements), a yoke or support, and a
4.5.1 Style 1—Countertop or bench mounted,
removable dough pan. The base of the Type I machine shall be
4.5.2 Style 2—Floor mounted, and
provided with bolt holes for mounting. The overall dimensions
4.5.3 Style 3—Portable.
of the machine, excluding operating handle, shall fit into a 17
1 1
5. Ordering Information in. (423 mm) by 18- ⁄2 in. (470 mm) square area, 22- ⁄2 in. (565
mm) in height, 63 in. (76.2 mm) for each dimension.
5.1 Ordering Data—Purchasers shall select the dough di-
7.2.1 Pan—The Type I machine shall be provided with a
vider and rounding machine and any preferred options and
circular dough pan of one piece, deep drawn stainless steel or
include the following information in the purchasing document:
other material meeting NSF/ANSI 51 or BISSC Basic Criteria
5.1.1 Title, number, and date of this specification,
and Standard No. 8 requirements. The pan shall be readily-
5.1.2 Type, class, size, and style of machine required,
removable and shall have not less than one handle.
5.1.3 Quantity to be furnished,
5.1.4 Electrical power supply characteristics: voltage, 7.3 Dough Divider and Rounder—The Type II machine
phase, frequency (see 7.4.1), shall be semiautomatic consisting of a floor mounted support or
5.1.5 Accessory equipment, number of heads, options, spare stand with integral housing, a manually operated dough divider
parts, and maintenance parts required, mechanism (cutting head with stainless steel knives or other
F1966 − 12 (2023)
material meeting NSF/ANSI No. 51 or BISSC Basic Criteria 9. Workmanship, Finish, and Appearance
and Standard No. 8 requirements, and pressure board meeting
9.1 All components and assemblies of the dough divider and
the same material requirements), an electric motor operated
rounder shall be free from dirt and other extraneous materials,
rounding mechanism (rounder plate), a yoke or support, and a
burrs, slivers, tool and grind marks, dents, and cracks.
removable work pallet. The Type II machine shall divide the
Castings, molded parts and stampings shall be free of voids,
dough by manual operation and shall round the dough by an
sand pits, blow holes, and sprues. External surfaces shall be
automatic operation. The handle shall be fully depressed
free from kinks, dents, and other deformities. Forming and
manually to engage the rounding mechanism for the rounding
welding shall not cause damage to the metal and shall be done
operation. The return of the handle shall disengage the round-
neatly and accurately.
ing mechanism. The Type III machine shall be similar in
operation to the Type II machine with the exception that the
10. Sampling
Type III machine is completely automatic, dividing and round-
10.1 A representative production model shall be selected for
ing dough automatically. The base of the Type II and III
performance testing.
machines shall be provided with bolt holes for floor mounting.
10.2 When specified in the contract or purchase order,
The overall dimensions of the Type II and III machines
sampling for inspection shall be performed in accordance with
excluding operating handle, shall fit into a 27 in. (686 mm) by
ANSI Z1.4.
27 in. (686 mm) square area, 59 in. (1499 mm) in height, 62
in. (51 mm) for each dimension.
11. Test Methods
7.3.1 Rounder Plate and Work Pallets—Type II and III
11.1 Operational Test—The dough divider and rounder
machines shall have a rounder plate and four work pallets
machine shall be operated, without a load, for not less than 25
constructed of stainless steel or other material meeting NSF/
cycles and meet the following requirements as applicable.
ANSI No. 51 or BISSC Basic Criteria and Standard No. 8
Inability of the machine to operate as specified herein shall
requirements. The rounder plate shall be attached to and driven
constitute failure of the test.
by an electric motor as specified herein. The pallets shall have
11.1.1 Proper operation of motor starting and stopping
recesses of a number corresponding to divider head assembly
devices,
divisions, embossed on each work pallet for forming the rolls
11.1.2 Proper operation of adjusting and operating devices,
during rounding operation. The pallet design and recesses shall
11.1.3 Proper operation of parts,
meet NSF/ANSI construction requirements or BISSC S
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