ASTM F1604-95

NOTICE: This standard has either been superseded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
Designation: F 1604 – 95
Standard Specification for
Freezers, Ice Cream, Soft Serve, Shake
This standard is issued under the fixed designation F 1604; 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.
1. Scope 2.4 ANSI Standards:
B1.1 Unified Inch Screw Threads (UN and UNR Thread
1.1 This specification covers commercial ice cream, soft
Form)
serve, and shake freezers, which freeze and dispense frozen
Z1.4 Sampling Procedures and Tables for Inspection by
product (dairy, yogurt, custard, etc.) on a continuous basis.
Attributes
Included are conventional and heat-treatment freezers.
2.5 Military Standards:
1.2 Equipment covered under this specification may contain
MIL-R-12323 Refrigerators and Related Equipment, Pack-
a substance (or be manufactured with a substance) that harms
aging and Packing
public health and environment by destroying ozone in the
MIL-STD-167/1 Mechanical Vibrations of Shipboard
upper atmosphere. This specification does not purport to
Equipment, Type I—Environmental and Type II—
address environmental regulations. It is the responsibility of
Internally Excited
the user of this standard to comply with environmental
MIL-STD-461 Electromagnetic Interference and Suscepti-
regulations (see 7.7).
bility Requirements for the Control of Electromagnetic
1.3 The values stated in inch-pound units are to be regarded
Interference
as the standard. The values given in parentheses are for
MIL-V-173 Varnish, Moisture and Fungus Resistant (for
information only.
Treatment of Communications, Electronics and Associ-
1.4 This standard does not purport to address all of the
ated Equipment)
safety concerns, if any, associated with its use. It is the
MIL-STD-462 Electromagnetic Interference Characteris-
responsibility of the user of this standard to establish appro-
tics, Measurement of
priate safety and health practices and determine the applica-
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
bility of regulatory limitations prior to use.
tems Section 300A Electric Power, Alternating Current
2. Referenced Documents
3. Terminology
2.1 ASTM Standards:
3.1 corrosion-resistant steel—corrosion-resisting steel shall
A 167 Specification for Stainless and Heat-Resisting
conform to any of the 300 Series of Specification A 167, or the
Chromium-Nickel Steel Plate, Sheet, and Strip
400 Series of Specification A 176, where permitted by NSF
A 176 Specification for Stainless and Heat-Resisting Chro-
Std. 6.
mium Steel Plate, Sheet, and Strip
3 3.2 heat-treatment freezers—operate as conventional freez-
D 3951 Practice for Commercial Packaging
ers and heat daily all product to 150°F (66°C) minimum for at
F 760 Specification for Food Service Equipment Manuals
5 least 30 minutes to destroy undesirable microorganisms.
2.2 UL Standard:
3.3 overrun—the increase in volume due to the addition of
Standard No. 621 for Ice Cream Makers
6 air to frozen softserve and shake products, calculated by this
2.3 NSF Standard:
formula:
Standard No. 6 for Dispensing Freezers
A 2 B
3 100 5 percent overrun (1)
B
where:
This specification is under the jurisdiction of ASTM Committee F-26 on Food
A 5 weight of the liquid mix, and
Service Equipment and is under the direct responsibility of F26.03 on Storage and
Dispensing Equipment.
B 5 weight of same volume of frozen product.
Current edition approved June 15, 1995. Published August 1995.
3.4 recovered materials—materials that have been collected
Annual Book of ASTM Standards, Vol 01.03.
Annual Book of ASTM Standards, Vol 15.09.
Annual Book of ASTM Standards, Vol 15.07.
5 7
Available from Underwriters Laboratories, Inc., 333 Pfingsten Rd., Northbrook, Available from American National Standards Institute, 11 W. 42nd St., 13th
IL 60062. Floor, New York, NY 10036.
6 8
Available from NSF International, P.O. Box 130140, Ann Arbor, MI 48113- Available from Standardization Documents Order Desk, Bldg. 4 Section D, 700
0140. Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS.
Copyright © ASTM, 100 Barr Harbor Drive, West Conshohocken, PA 19428-2959, United States.
F 1604
or recovered from solid waste and reprocessed to become a 5.1.6 Level of preservation and packing required if other
source of raw materials, as opposed to virgin raw materials. than as stated in Practice D 3951 (see 15.1),
5.1.7 When mounting options are required (see 5.4),
4. Classification
5.1.8 When Federal/Military procurement is required, re-
view and implement the applicable supplementary require-
4.1 General—Ice cream freezers covered by this specifica-
tion are classified by type, size, group, style, class, and grade. ments (see Supplementary Requirements S1 through S7).
5.1.9 Type of refrigerant, insulation, and other manufactur-
4.2 Type:
4.2.1 Type I—Commercial soft-serve freezer. ing processes required (see 7.7).
5.1.10 When a certification report is required.
4.2.2 Type II—Commercial shake freezer.
4.2.3 Type III—Combination commercial soft-serve and 5.2 Freezer Selection and Application—Prior to the use of
Section 4 classifications, the purchaser will ensure the user is
shake freezer.
4.3 Size: not restricted by some aspect of the freezer design such as
weight or external dimensions that would prevent the unre-
4.3.1 Size 1—1.0 to 4.9 gal/h (3.8 to 18.6 L/h) finished
product output. stricted use of the classifications listed in Section 4.
5.3 Freezer Availability—Although Section 4 lists a wide
4.3.2 Size 5—5.0 to 9.9 gal/h (18.9 to 37.5 L/h) finished
product output. range of sizes, classes, groups, and styles for commercial types
of freezers, not all combinations may be available.
4.3.3 Size 10—10.0 to 14.9 gal/h (37.9 to 56.4 L/h) finished
product output. 5.4 Mounting Options (see 5.1.7):
5.4.1 Casters.
4.3.4 Size 15—15.0 to 19.9 gal/h (56.8 to 75.3 L/h) finished
5.4.2 Legs.
product output.
4.3.5 Size 20—20.0 to 29.9 gal/h (75.7 to 113.2 L/h) 5.4.3 Brackets.
5.4.4 Seals.
finished product output.
4.3.6 Size 30—30.0 to 39.9 gal/h (113.6 to 151.0 L/h) 5.5 Supplementary Requirements—The supplementary re-
quirements shall apply only when specified by the purchaser in
finished product output.
4.3.7 Size 40—40.0 to 99.9 gal/h (151.4 to 378.1 L/h) the contract or order.
finished product output.
6. Materials
4.4 Group:
6.1 General—Freezers shall conform to the applicable
4.4.1 Group 1—One freezing cylinder.
documents listed in Section 2. Materials used shall be free from
4.4.2 Group 2—Two freezing cylinders.
defects that would affect the performance or maintainability of
4.4.3 Group 3—Three freezing cylinders.
individual components or of the overall assembly. Materials
4.4.4 Group 4—Four freezing cylinders.
not specified herein shall be of the same quality used for the
4.5 Style:
intended purpose in commercial practice. Unless otherwise
4.5.1 Style 1—Floor.
specified herein, all equipment, material, and articles incorpo-
4.5.2 Style 2—Countertop.
rated in the work covered by this specification are to be new or
4.6 Class:
fabricated using materials produced from recovered materials
4.6.1 Class 1—Air-cooled condenser.
to the maximum extent possible without jeopardizing the
4.6.2 Class 2—Liquid-cooled condenser.
intended use. None of the preceding shall be interpreted to
4.6.3 Class 3—Remote air-cooled condenser.
mean that the use of used or rebuilt products are allowed under
4.7 Grade:
this specification unless otherwise specified.
4.7.1 Grade 1—Nonheat-treatment freezer.
6.2 Hardware and Fittings—Unless otherwise specified
4.7.2 Grade 2—Heat-treatment freezer (see 3.2).
(see 5.1), all hardware and fittings shall be corrosion-resistant
5. Ordering Information
or suitably processed to resist corrosion in accordance with the
manufacturer’s standard practice.
5.1 Ordering Data—Purchasers shall select the preferred
6.3 Threaded Parts—All threaded parts shall conform to
options permitted herein and include the following information
ANSI B1.1.
in procurement documents:
5.1.1 Title, number, and date of this specification,
7. Design and Construction
5.1.2 Type, size, group, style, class, and grade of freezer
7.1 Electrical Requirements:
required (see 4.1),
7.1.1 Nominal Input Power—Unless otherwise specified
5.1.3 When hardware and fittings are to be other than as
(see 5.1), the freezer shall be designed to operate on one of the
specified (see 6.2),
following:
5.1.4 Voltage and frequency (hertz) of input power (see
7.1.1.1 120 V, 60 Hz, single phase;
section 7.2.1),
7.1.1.2 208 V, 60 Hz, single phase;
5.1.5 If sampling and inspection procedures are required,
7.1.1.3 240 V, 60 Hz, single phase;
see 10.2,
7.1.1.4 208 to 240 V, 60 Hz, single phase;
7.1.1.5 208 V, 60 Hz, three phase;
7.1.1.6 240 V, 60 Hz, three phase;
Per freezing cylinder. Combination freezers may require two size ratings, for
example: 15 soft serve/20 shake. 7.1.1.7 208 to 240 V, 60 Hz, three phase; and
F 1604
7.1.1.8 480 V, 60 Hz, three phase. should meet the minimum rate of the appropriate ASTM size
7.1.2 Electric Motors—All electric motors shall have bear- (see 4.3).
ings that require no additional lubrication. 11.2 Test Preparation:
7.2 Steel Fabrication—The steel used in fabrication shall be 11.2.1 Ambient air temperature should be 75 to 80°F (24 to
free from kinks, sharp bends, and other conditions that would 27°C) for air-cooled freezers. Inlet cooling water shall be 80°F
be deleterious to the finished product. Manufacturing processes (27°C) minimum for water-cooled freezers.
shall not reduce the strength of the steel to a value less than 11.2.2 Test mix formulations shall contain 32 to 37 % solids
intended by the design. Manufacturing processes shall be done for softserve and 24 to 28 % solids for shake. Mix temperature
neatly and accurately. All bends shall be made by controlled should be 40 to 42°F (4 to 6°C) when put into the freezer.
means to ensure uniformity of size and shape. 11.2.3 Finished product parameters for the capacity test
7.3 Lubrication—All bearings (unless lifetime lubricated), shall be within this range:
gears, and sliding parts shall have provision and instructions
Softserve 18 to 20°F (−8 to − 7°C) 50 % max overrun
Shake, without syrup 26 to 29°F (−3 to − 2°C) 60 % max overrun
for lubrication. Bearings or parts in the food zone requiring
lubrication shall be identified in the operator’s manual and
11.2.4 The freezer shall be set up in accordance with the
acceptable food grade lubricants shall be specified by the
manufacturer’s instructions. Start the initial freeze down and
manufacturer.
allow the unit to cycle off. Draw approximately one pint of
7.4 Interchangeability—All units of the same classification
product to start a refrigeration cycle. Begin the capacity test
furnished with similar options under a specific contract shall be
when the freezer cycles off.
identical to the extent necessary to ensure interchangeability of
11.2.5 Draw product into an 8-oz (237-mL) container for
component parts, assemblies, accessories, and spare parts.
Size 1 and 5 freezers. For all other freezers use a 16-oz
7.5 Use of ozone-depleting chemicals must comply with
(473-mL) container. Determine the draw rate by dividing 225
national regulations.
by the manufacturer’s rating (finished volume gallons per hour
7.5.1 Refrigerants—Unless otherwise specified (see 5.1),
(litres per hour)) when drawing an 8-oz sample. Divide 450 by
shall be the manufacturer’s standard chemical(s).
the manufacturer’s rating (finished volume gallons per hour
7.5.2 Insulation—Unless otherwise specified (see 5.1), shall
(litres per hour)) when drawing a 16-oz sample. See Table 1 for
be the manufacturer’s standard chemical(s).
typical rating samples.
7.5.3 Other—Unless otherwise specified (see 5.1), shall be
11.2.6 Record finished product temperature and overrun
cleaned or processed using the manufacturer’s standard chemi-
percentage in accordance with Table 2.
cal(s).
11.2.7 The capacity test shall be conducted for one hour.
Additional mix at 40 to 42°F (4 to 6°C) may be added to the
8. Performance Requirements
mix reservoir during the test.
8.1 Operation—When tested in accordance with Section 11,
11.3 Precision and Bias:
the freezers shall operate without failure of the major func-
11.3.1 No statement is made about either the precision or
tional components.
bias of the test method in 11.2.5 for measuring the gallons per
hour (litres per hour) capacity since the result merely states
NOTE 1—Performance Profile: A new standard is to be developed for
an energy-consumption profile. whether there is conformance to the criteria for success
specified in the procedure.
9. Workmanship, Finish, and Appearance
12. Inspection
9.1 All components and assemblies of the freezer shall be
12.1 Inspection of the material shall be agreed upon be-
free of dirt and other extraneous materials, burrs, slivers, tool
tween the purchaser and the supplier as part of the purchase
and grind marks, dents, and cracks. Castings, molded parts, and
contract.
stampings shall be free of voids, sand pits, blow holes, and
sprues. External surfaces shall be free of sharp edges and
13. Rejection and Rehearing
corners. All sheet metals used in the fabrication of the freezer
13.1 Material that fails to conform to the requirements of
shall be free from kinks, dents, and other deformities. Forming
this specification may be rejected. Rejection should be reported
and welding shall not cause damage to the metal and shall be
to the producer or supplier promptly and in writing. In case of
done neatly and accurately.
dissatisfaction with the results of the test, the producer or
10. Sampling
supplier may make claim for a rehearing.
10.1 A representative production model shall be selected for
TABLE 1 Typical Rating Examples
performance testing.
Gallons per Hour Litres per Hour Sample Size, oz Seconds per Sample
10.2 Unless otherwise specified in the contract or purchase
1 3.8 8 225
order, samples selected for testing and inspection by attributes
519 8 45
shall be determined in accordance with ANSI Z1.4.
10 38 16 45
15 57 16 30
11. Test Methods
20 76 16 22.5
30 114 16 15
11.1 This test method measures the ability of a freezer to
40 151 16 11.25
continuously produce frozen product at a given rate. If a
100 379 16 4.5
production rate is not stated by the manufacturer, the freezer
F 1604
TABLE 2 Criteria for Recording Finished Product Temperature
ments of UL No. 621 shall be the UL listing mark or a certified
and Overrun Percentage
test report from a recognized independent testing l
...