ASTM F760-93(2017)
(Specification)Standard Specification for Food Service Equipment Manuals
Standard Specification for Food Service Equipment Manuals
ABSTRACT
This specification covers the requirements for food service equipment manuals which shall contain, as a minimum, information pertaining to complete installation and start-up, operation, preventive maintenance, and service instructions for troubleshooting, repair, and component replacement, including applicable charts and diagrams, and an illustrated parts data section.
SIGNIFICANCE AND USE
2.1 This specification applies to manuals for food service equipment that in normal operation requires regularly scheduled servicing, inspection, or component replacement. The requirement for manuals for food service equipment that does not require regularly scheduled servicing shall be optional for each manufacturer.
SCOPE
1.1 This specification covers requirements for manuals for food service equipment which shall contain, as a minimum, complete installation, operating, preventive maintenance and service instructions, including applicable charts and diagrams and an illustrated parts data section.
1.2 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. For specific hazards statements see Section 4.
1.3 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-Oct-2017
- Technical Committee
- F26 - Food Service Equipment
- Drafting Committee
- F26.91 - Editorial and Nomenclature
Relations
- Effective Date
- 01-Nov-2017
- Effective Date
- 01-Nov-2017
- Effective Date
- 01-Nov-2017
- Effective Date
- 01-Nov-2017
- Referred By
ASTM F2202-02(2020) - Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets - Effective Date
- 01-Nov-2017
- Effective Date
- 01-Nov-2017
- Effective Date
- 01-Nov-2017
- Effective Date
- 01-Nov-2017
- Effective Date
- 01-Nov-2017
- Effective Date
- 01-Nov-2017
- Effective Date
- 01-Nov-2017
- Effective Date
- 01-Nov-2017
- Effective Date
- 01-Nov-2017
- Effective Date
- 01-Nov-2017
- Effective Date
- 01-Nov-2017
Overview
ASTM F760-93(2017) - Standard Specification for Food Service Equipment Manuals outlines the minimum content and formatting requirements for manuals supplied with food service equipment. Issued by ASTM International, this specification ensures that manuals provide essential information for the safe installation, operation, maintenance, and servicing of commercial kitchen appliances and related food service equipment. Coverage includes the structure, clarity, and completeness of the documentation provided with equipment, supporting effective operation and long-term reliability.
Key Topics
Manual Content Requirements
Every manual must include, at a minimum:- Complete installation and start-up instructions
- Detailed operating procedures, including safety guidance
- Preventive maintenance schedules and tasks
- Troubleshooting guidance for common problems
- Step-by-step instructions for repair and component replacement
- Applicable charts, wiring diagrams, piping diagrams, and schematics
- An illustrated parts list with parts identification
Illustrations and Diagrams
Manuals must provide clear illustrations to help users identify components, especially those requiring maintenance. Diagrams should depict:- Functional arrangements (schematics)
- Electrical connections (wiring diagrams)
- Fluid flow (piping diagrams) when applicable
Formatting and Usability
- Manuals are to be created in a standard size for ease of handling (8½ x 11 inches or equivalent)
- Text must be legible, using a minimum nine-point font for content
- Instructions should use straightforward, accessible language
- Manuals can be bound or loose-leaf with a protective cover
Safety Notices
- Manuals must include warnings about potential hazards and clear safety instructions to prevent accidents, injuries, or equipment damage
Applications
ASTM F760-93(2017) is essential for manufacturers, suppliers, and end-users of commercial food service equipment. Typical applications include:
- Manufacturers: Ensuring compliance when developing and delivering equipment documentation, supporting customer satisfaction, and reducing service inquiries
- Commercial Kitchens: Providing chefs, operators, and maintenance personnel with standardized guidance for installation, routine care, and troubleshooting
- Service Technicians: Enabling accurate, efficient repair through detailed diagrams, parts lists, and step-by-step procedures
- Procurement in Hospitality and Food Service: Facilitating informed purchasing by specifying requirements for accompanying technical documentation
This standard adds practical value by reducing downtime, lowering maintenance costs, and enhancing safety and equipment reliability in professional food service environments.
Related Standards
For comprehensive food service equipment documentation and operational safety, consider the following related standards:
- ASTM F662 - Standard Test Method for Rating Oven Cleanability
- ASTM F1382 - Standard Specification for Laboratory Equipment
- NSF/ANSI 4 - Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment
- IEC 60335 - Safety of Household and Similar Electrical Appliances (related electrical safety requirements)
- ISO 22000 - Food Safety Management Systems
For organizations involved in commercial kitchen or food service equipment design, procurement, and maintenance, referencing ASTM F760-93(2017) supports compliance, enhances operational efficiency, and ensures the provision of high-quality, comprehensive equipment manuals.
Keywords: ASTM F760, food service equipment manuals, installation instructions, preventive maintenance, troubleshooting, illustrated parts list, commercial kitchen documentation, equipment manuals standard, food service equipment safety, maintenance procedures, operation manuals.
Frequently Asked Questions
ASTM F760-93(2017) is a technical specification published by ASTM International. Its full title is "Standard Specification for Food Service Equipment Manuals". This standard covers: ABSTRACT This specification covers the requirements for food service equipment manuals which shall contain, as a minimum, information pertaining to complete installation and start-up, operation, preventive maintenance, and service instructions for troubleshooting, repair, and component replacement, including applicable charts and diagrams, and an illustrated parts data section. SIGNIFICANCE AND USE 2.1 This specification applies to manuals for food service equipment that in normal operation requires regularly scheduled servicing, inspection, or component replacement. The requirement for manuals for food service equipment that does not require regularly scheduled servicing shall be optional for each manufacturer. SCOPE 1.1 This specification covers requirements for manuals for food service equipment which shall contain, as a minimum, complete installation, operating, preventive maintenance and service instructions, including applicable charts and diagrams and an illustrated parts data section. 1.2 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. For specific hazards statements see Section 4. 1.3 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 the requirements for food service equipment manuals which shall contain, as a minimum, information pertaining to complete installation and start-up, operation, preventive maintenance, and service instructions for troubleshooting, repair, and component replacement, including applicable charts and diagrams, and an illustrated parts data section. SIGNIFICANCE AND USE 2.1 This specification applies to manuals for food service equipment that in normal operation requires regularly scheduled servicing, inspection, or component replacement. The requirement for manuals for food service equipment that does not require regularly scheduled servicing shall be optional for each manufacturer. SCOPE 1.1 This specification covers requirements for manuals for food service equipment which shall contain, as a minimum, complete installation, operating, preventive maintenance and service instructions, including applicable charts and diagrams and an illustrated parts data section. 1.2 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. For specific hazards statements see Section 4. 1.3 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 F760-93(2017) is classified under the following ICS (International Classification for Standards) categories: 97.020 - Home economics in general. The ICS classification helps identify the subject area and facilitates finding related standards.
ASTM F760-93(2017) has the following relationships with other standards: It is inter standard links to ASTM F760-93(2012), ASTM F1126-12(2023), ASTM F2643-20, ASTM F2835-10(2023), ASTM F2202-02(2020), ASTM F917-19, ASTM F857-17, ASTM F1217-17(2023), ASTM F2988-18, ASTM F2834-10a(2023), ASTM F2520-20, ASTM F2432-12(2018), ASTM F2092-14(2022), ASTM F1966-12(2023), ASTM F1963-05(2023). Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
ASTM F760-93(2017) 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: F760 −93 (Reapproved 2017) An American National Standard
Standard Specification for
Food Service Equipment Manuals
ThisstandardisissuedunderthefixeddesignationF760;thenumberimmediatelyfollowingthedesignationindicatestheyearoforiginal
adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.Asuperscript
epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope sible for the installation, operation, and maintenance of the
equipment. Subjects difficult to present in narrative form shall
1.1 This specification covers requirements for manuals for
be clarified by the use of illustrations, charts, or tables with
food service equipment which shall contain, as a minimum,
appropriate headings.
complete installation, operating, preventive maintenance and
service instructions, including applicable charts and diagrams 3.4 Illustrations and Diagrams—Manuals shall contain suf-
and an illustrated parts data section. ficient illustrations (line drawings or halftones, or both) to
locate and identify components necessary for operation and
1.2 This standard does not purport to address all of the
components that may require maintenance when their location
safety concerns, if any, associated with its use. It is the
cannot be clearly described in the text. Where necessary for
responsibility of the user of this standard to establish appro-
clarity, manuals shall show configuration for the removal and
priate safety, health, and environmental practices and deter-
reassembly of parts. As applicable, the following shall be
mine the applicability of regulatory limitations prior to use.
included: schematic diagrams which show the functional
For specific hazards statements see Section 4.
arrangement of components; wiring diagrams which show the
1.3 This international standard was developed in accor-
physical electrical connections of the circuit arrangement; and
dance with internationally recognized principles on standard-
schematic piping diagrams which depict the interconnection of
ization established in the Decision on Principles for the
components, piping, tubing, or hose and the direction and
Development of International Standards, Guides and Recom-
sequence of liquid or gas flow. Diagrams shall be separate for
mendations issued by the World Trade Organization Technical
gas and each type of liquid flow.
Barriers to Trade (TBT) Committee.
4. Hazards
2. Significance and Use
4.1 Warning notices shall be used to indicate any condition
2.1 This specification applies to manuals for food service
or practice that could result in personal injury or possible loss
equipment that in normal operation requires regularly sched-
of life.
uled servicing, inspection, or component replacement. The
requirement for manuals for food service equipment that does 4.2 Caution notices shall be used to indicate any condition
not require regularly scheduled servicing shall be optional for or practice which, if not strictly observed or remedied, could
each manufacturer. result in damage to or destruction of the equipment.
3. Format 5. Unpacking Instructions
5.1 When unusual unpacking conditions exist, instructions
3.1 Size of Paper—8 ⁄2 by 11 in. (or capable of being folded
or unfolded to 8 ⁄2 by 11-in. sheets). for unpacking as well as the locations of manuals if provided,
shall be indicated on the outside of the shipping container.
3.2 Type Size—Nine point or larger for body of text; seven
point for footnotes and tables.
6. Manual Instructions
3.3 General—Printed copies shall be legible, and may be
6.1 Manuals may be furnished individually, or they may be
bound. If loose leaf they shall be furnished in a single
combined.
protective cover. The instructions portions of the manuals shall
6.2 Installation and Start-Up Manual— Installation instruc-
be in simple language, easily understood by personnel respon-
tions shall be furnished with equipment showing installation
requirements. Inspection procedures for in-shipment damage
shall be explained. Special installation instructions, such as
This specification is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.91 on
foundation, ventilation, and clearance requirements, plumbing
Editorial and Nomenclature.
and electrical connections, mounting details, wiring diagrams,
Current edition approved Nov. 1, 2017. Published December 2017. Originally
initial lubrication instructions, and alignment procedures, if
approved in 1982. Last previous edition approved in 2012 as F760 – 93 (2012).
DOI: 10.1520/F0760-93R17. applicable, shall be provided or pertinent references cited.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F760 − 93 (2017)
Initial adjustment procedures and control settings shall be 6.5.1 Troubleshooting—Malfunctions that might occur dur-
specified. Installation instructions shall include a statement that ing operation shall be cited. Troubleshooting data and fault
the installation must conform to local codes or, in their isolation techniques, when used, shall indicate the symptom or
absence, nationally recognized codes. trouble. The instructions shall include test hookups to deter-
mine the cause of trouble and instructions for the restoration of
6.3 Operation Manual—Operating instructions shall be fur-
the equipment to operating conditions.
nished with the equipment. Theory of operation shall be
6.5.2 Repair and Component Replacement— Instructions
provided for operating and maintenance personnel. Operating
shall be furnished in proper sequence for repairing or replacing
instructions shall include, but not be limited to the following:
equipment components, or both. Test, adjustment, and check-
6.3.1 Explanation of the use and function of each control or
out data after reassembly shall be included. Illustrations,
instrument used
...
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