ASTM F919-20

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F919 − 15 F919 − 20 An American National Standard
Standard Specification for
Slicing Machines, Food, Electric
This standard is issued under the fixed designation F919; 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.
This standard has been approved for use by agencies of the U.S. Department of Defense.
1. Scope
1.1 This specification covers commercial food slicers having electrically driven rotating slicing blades.
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 caveat pertains only to the test method 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 safety, health, and healthenvironmental 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.
2. Referenced Documents
2.1 ASTM Standards:
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
D3951 Practice for Commercial Packaging
2.2 NSF International Standards:
NSF/ANSI Standard No. 8 Commercial Powered Food Preparation Equipment
NSF Listings Food Equipment
2.3 Underwriters Laboratories Standards:
UL 763 Motor-Operated Commercial Food Preparing Machines
UL 969 Marking and Labeling Systems
2.4 ANSI Standard:
ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes
2.5 Military Standards:
MIL-STD-1399/300 Interface Standard for Shipboard Systems, Section 300A, Electric Power, Alternating Current
MIL-STD-167/1 Mechanical Vibration of Shipboard Equipment (Type I—Environmental and Type II—Internally Excited)
MIL-STD-461 Requirements for the Control of Electromagnetic Interference Characteristics for Subsystems and Equipment
3. Terminology
3.1 Definitions:
This specification is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.04 on Mechanical
Preparation Equipment.
Current edition approved Aug. 1, 2015June 1, 2020. Published September 2015June 2020. Originally approved in 1985. Last previous edition approved in 20102015 as
F919 – 10.F919 – 15. DOI: 10.1520/F0919-15.10.1520/F0919-20.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.
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Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
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F919 − 20
3.1.1 carriage—device for holding food product that is manually or automatically reciprocated to bring the product in contact
with the knife.
3.1.2 feed chute—device that can replace or supplement the carriage for the purpose of slicing multiple small cross-sectional
food products. This device also includes an end weight or spring to permit slicing of product to within the last one-quarter inch.
3.1.3 gage plate—device that determines the thickness of an individual slice of food product.
3.1.4 gage plate adjuster—manually operated device (usually a dial or a lever) that is used by the operator to set the gage plate.
Usual practice is to indicate the thickness by a graduated scale with a 0 (zero) setting to indicate that the gage plate is completely
closed.
3.1.5 sharpener—device for holding the sharpening and truing stones. The sharpener can be either attached to the slicer or
removable from the slicer’s sharpener attachment point. If it is removable, a storage location within the machine structure shall
be provided.
4. Classification
4.1 Food slicers covered in this specification are of the following types and classes.
4.2 Types:
4.2.1 Type I—Fully automatic (powered carriage):
4.2.1.1 Style 1—Gravity product feed.
(1) Rate 1—Single carriage speed.
(2) Rate 2—Variable or multiple carriage speed.
(3) Rate 3—Two-speed carriage.
4.2.1.2 Style 2—Powered product feed.
(1) Rate 1—Single carriage speed.
(2) Rate 2—Variable or multiple carriage speed.
(3) Rate 3—Two-speed carriage.
4.2.1.3 Style 3—With grouping and shingling-capability discharge conveyor attachment, and stand.
4.2.2 Type II—Semiautomatic (manually operated carriage).
(1) Style 1—Compact unit.
(2) Style 2—Standard size unit.
4.3 Classes:
4.3.1 Class A—Bench mounted.
4.3.2 Class B—Pedestal mounted.
4.3.3 Class C—Stand mounted with casters.
NOTE 1—Classes not applicable to Type I, Style 3.
5. Ordering Information
5.1 Purchasers should select the slicer and any preferred options and include the following information in the purchasing
document:
5.1.1 Title, number, and date of this specification.
5.1.2 Type, style, rate, and class of machine required (see 4.2 and 4.3).
5.1.3 Electrical power supply characteristics; voltage, phase, frequency.
5.1.4 Labeling requirements (if different from 6.1.1, 6.1.2, 13.1, and 13.2).
5.1.5 Quantity of slicers to be furnished.
5.1.6 Accessory equipment, spare, and maintenance parts required.
5.1.7 Any special requirements or deviation from this specification.
6. Physical Requirements
6.1 Design and Manufacture—The slicer shall meet the then current applicable requirements of NSF/ANSI Standard No. 8 and
UL 763.
6.1.1 Compliance with NSF/ANSI Standard No. 8—Acceptable evidence of meeting the requirements of NSF/ANSI Standard
No. 8 shall be the NSF listing mark on the slicer and listing in the NSF Official Listing of Food Service Equipment, a certified
test report from a recognized independent testing laboratory acceptable to the user, or a certificate issued by NSF under its special
one-time contract evaluation/certification service. An alternative is listing by a third party certification body to NSF/ANSI Standard
No. 8.
6.1.2 Compliance with UL 763—Acceptable evidence of meeting the requirements of UL 763 shall be a UL Listing mark on
the slicer, or a certified test report from a recognized independent testing laboratory acceptable to the user. An alternative is Listing
by a third-party certification body to UL 763.
F919 − 20
6.1.3 Materials—Materials used in the construction of food slicers shall comply with the applicable requirements of NSF/ANSI
Standard No. 8. Housings shall be of corrosion-resistant, nonporous materials. Aluminum parts contacting food shall be anodized.
6.2 Sharpening Device—The slicer shall have a sharpening device included with and attachable to the machine. The sharpening
device shall be accessible without lifting or tilting the machine. The sharpening device shall be capable of sharpening the knife
to produce product slices that are smooth and free from tears and bruises as required under Section 9.
6.3 Feet—Class A slicers shall have three or more nonmetallic, nonskid feet with provisions for attachment to either a bench
or a stand.
6.4 Motor(s)—The slicer motor(s) shall be of continuous duty type.
6.5 Assembly and Disassembly—The slicer shall be simple to disassemble and reassemble for cleaning and sanitizing. The slicer
shall not require special tools or equipment to disassemble for cleaning.
6.6 Ease of Operation—The slicer, when viewed from the normal operating position, shall have all controls visible and readily
accessible.
6.7 Electrical Devices—The slicer shall be furnished with a 5-ft (1.52-m) minimum length cord and plug with ground or shall
be double insulated. The cord and plug shall be appropriate for the specified electrical characteristics.
6.7.1 The slicer shall be furnished with manually operated controls that open all motor leads. The slicer shall be furnished with
a pilot light or equivalent to indicate when the slicer is running.
6.8 Receiving Tray—A receiving tray for sliced product shall be furnished with the slicer, either built in or as an accessory.
6.9 Product Carriage—The product carriage and any devices for clamping or pushing the product shall hold the product
securely in the cutting position. The product carriage shall employ bearings fabricated from cast iron or steel, oilite bearing surfaces
or roller bearings. Drive gears shall be gear-grade laminated phenolic or bronze. Parallelism between knife and carriage shall be
maintained within plus and minus one degree.
6.9.1 The slicer shall be designed to prevent contact between the slicing knife and the carriage, the gage plate and the spike
assembly of the meat grip.
6.10 Product Feed Limit—The Type I, Style 2 or Style 3 slicer shall have a meat grip integral with the carriage that secures the
end of the product and allows the product to be uniformly sliced to within the last 1 in. (25.4 mm). The Type I, Style 1, or Type
II slicer shall have a toothed product pusher plate, integral with the carriage, that permits slicing to within the last ⁄4 in. (6.4 mm).
6.11 Product Size, Rate, Thickness, Knife Diameter, and Motor Horsepower—See Table 1.
6.12 Pedestals and Stands:
TABLE 1 Product Size, Rate, Thickness, Knife Diameter, and Motor Horsepower
Minimum Product Minimum Range Minimum Slicing Minimum
Minimum Slices
Type Style Rate Cross Section, Slice Thickness, Knife Diameter, Knife Drive
Per Minute
in. (cm) in. (mm) in. (cm) Motor HP (KW)
3 1 5 3 1
I 1 and 2 1 10 ⁄4 × 3 and 35 ⁄48 to ⁄8 (0.53 to 11 ⁄4 (29.8) ⁄3 (0.25)
7 diameter 15.9)
(27.3 × 7.6 and
17.8)
A
3 1 5 3 1
2 10 ⁄4 × 3 and 45/80 ⁄48 to ⁄8 (0.53 to 11 ⁄4 (29.8) ⁄3 (0.25)
7 diameter 15.9)
(27.3 × 7.6 and
17.8)
1 5 5 1 1
3 3 9 ⁄2 × 5 ⁄8 × 48 up to ⁄32 (0 to 4) 12 ⁄2 (31.75) ⁄3 (0.25)
24 long
(24.1 × 14.3 and
61)
1 1 3 3 1
II 1 8 ⁄2 × 4 and 35 ⁄48 to ⁄8 (0.53 to 9 ⁄4 (24.8) ⁄4 (0.19)
6 diameter 9.5)
(21.6 × 10.2 and
15.2)
3 1 5 3 1
2 10 ⁄4 × 3 and 35 ⁄48 to ⁄8 (0.53 to 11 ⁄4 (29.8) ⁄4 (0.19)
7 diameter 15.9)
(27.3 × 7.6 and
17.8)
A
A 45-slice per minute requirement for product cross section is shown. An 80-slice per minute requirement is based on smaller product cross section and may be met by
use of a fence that allows two pieces of product to be sliced simultaneously.
F919 − 20
6.12.1 Class B—Slicer shall be identical to equivalent Class A slicer, except that it shall be supplied with and have provisions
for attachment to a pedestal. The pedestal shall be 34 6 1 in. (86.4 6 2.54 cm) high with provisions for securing to the floor.
6.12.2 Class C—Slicer shall be identical to equivalent Class A slicer, except that it shall be supplied with and have provisions
for attachment to a stand. The stand shall be of stainless steel construction and shall be 34 6 1 in. (86.4 6 2.54 cm) in height when
assembled with the casters. The stand shall have a flat stainless steel top of at least 16 gauge. The stand shall be listed by NSF.
The stand shall be capable of supporting a weight of at least 175 lb (79.4 kg). The casters shall be at least 4 in. (10.16 cm) in
diameter. The two casters closest to the operator position, shall swivel and lock. The other two casters shall not swivel.
6.13 Interchangeability of Items—All slicers of the same model and material list designation furnished with similar options
under a specific purchase order shall be identical to the extent necessary to ensure interchangeability of component parts,
assemblies, accessories, and spare parts.
6.13.1 Exception—Parts that are designed to be matched only to the original parent slicer and marked accordingly, such as a
carriage assembly, do not need to be interchangeable.
6.14 Slicing Knife—Knives shall be cutlery grade stainless steel with a hardness, measured ⁄4 in. (6.4 mm) back of the cutting
edge, not less than 56 nor more than 60 on the Rockwell C scale. The knife shall be driven by gears, a steel transmission chain,
V-belt, or timing belt. If driven by gears, the teeth shall be machine cut and deburred and securely mounted to the shafts.
6.15 Carriage Handle—Carriage handle shall be all metal or, if plastic, shall have a metal insert.
6.16 Slicer Adjustment Knob—The shaft for the slicer adjustment knob shall have flats for set screws or both knob and shaft
shall have a keyway to prevent rotation or slipping of the knob on the shaft.
6.17 Bearings—Bearings for cutting knives, idler gears, and rotating drive shafts shall be of the ball, roller, or sleeve-type, either
permanently lubricated or readily accessible for lubrication. Sleeve type bearings shall be a high-grade bearing metal and shall be
replaceable. All bearings requiring lubrication shall be readily accessible.
6.18 Lubrication—All moving parts that require lubrication shall be provided with a means for lubricating and any lubrication
fittings shall be readily accessible.
6.19 Hazard Protection:
6.19.1 The slicer shall meet the requirements of UL 763.
6.19.2 Switch Guard—The ON/OFF controls shall be guarded or fabricated in such a manner as to prevent unplanned activation.
6.19.3 Knife Protection—The unusable portion of the knife shall be completely guarded in compliance with UL 763 when the
slicer is ready for operation. In no case shall less than half of the blade’s circumference be guarded. The gage plate adjuster shall
be so constructed such that the knife’s edge can be completely guarded when not operating.
7. Performance Requirements
7.1 Slicing Size, Rate, and Uniformity—The slicer shall uniformly, and with smooth surfaces, free from tears and bruises, slice
the following items:
7.1.1 Firm cold and hot soft boneless meat.
7.1.2 Products of moderate resistance, such as mozzarella cheese, and
7.1.3 Firm and ripe vegetables, such as cucumbers and tomatoes.
7.1.4 The gage plate adjuster shall operate the gage plate smoothly and shall be adjusted to indicate zero thickness when the
gage plate is set at the closed position.
7.2 Slicer Knife and Sharpener—The slicer knife shall function satisfactorily following 300 sharpenings.
7.3 Carriage Operation:
7.3.1 Type I—The slicer shall be designed to permit manual operation of the carriage if desired or in the event that the powered
carriage feature becomes inoperative.
7.3.2 Type I, Styles 1 and 2, Rates 2 and 3—The slicer shall have a speed selector to produce the number of slices per minute
as specified.
7.3.3 Type I, Styles 2 and 3—The slicer shall have a device that advances the product toward the knife an amount equal to the
slice thickness on each stroke.
7.3.4 Type I, Style 3—The slicer shall have a synchronized discharge conveyor with automatic controls to stop or advance the
belt so that the slices are neatly and uniformly stacked, grouped, or shingled. The machine shall have capability for stacking four,
five, six, seven, eight, ten, or twelve slices and shall have overlapping capability from 0 to 1 ⁄2 in. (0 to 3.81 cm). The spacing
between stack centers shall be 6 ⁄2 to 7 in. (16.5 to 17.78 cm). The belt shall be sufficiently wide to receive the largest slices that
the machine is designed to cut. Th
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