ASTM F1827-13(2019)

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: F1827 − 13 (Reapproved 2019) An American National Standard
Standard Terminology Relating to
Food Service Equipment
This standard is issued under the fixed designation F1827; 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 broiler, underfired—equipment with a high temperature radi-
ant heat source below a grate for cooking food, including
1.1 This terminology covers definitions for various terms
charbroiler, radiant-broilers, smokeless broilers, etc.
and equipment listed in the test methods and specifications for
Committee F26 on Food Service Equipment.
cheesemelter—a low input unit, designed to melt cheese on
top of specialty foods, but usually incapable of fully cooking
1.2 This international standard was developed in accor-
a food item such as steak or chicken. See broiler, overfired.
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the
dishwashing machine, commercial—a machine designed to
Development of International Standards, Guides and Recom-
clean and sanitize plates, glasses, cups, bowls, utensils, and
mendations issued by the World Trade Organization Technical
trays by applying sprays of a detergent solution (with or
Barriers to Trade (TBT) Committee.
without blasting media granules) and a sanitizing rinse.
chemical sanitizing, recirculated wash, fresh water rinse
2. Terminology
type—machines with a final rinse using fresh water from an
2.1 Definitions–Food Service Appliances:
outside source combined with chemical sanitizing solution;
braising pan—a combination griddle and skillet with a me-
additional parts: chemical sanitizing equipment. See dish-
chanical or electrical tilting mechanism mounted on a floor
washing machine, commercial.
stand or counter or suspended from wall brackets. Equip-
chemical sanitizing, stationary rack, dump type—machines
ment suitable for the preparation of foods by several
with chemical sanitizing solution added to the rinse cycle;
methods, such as frying, braising, boiling, or simmering,
additional parts: chemical sanitizing equipment. See dish-
with a cooking surface that can be tilted to drain off product
washing machine, commercial.
or liquid, or both. Also known as a tilting skillet.
heat sanitizing, conveyor rack type—machines that automati-
broiler, conveyor—equipment that carries the food product on
cally convey racks of soiled tableware through treatment
a wire rack through a tunnel that heats using high tempera-
stages and final heat sanitizing rinse, conveying them out at
ture radiant heat sources above and or below the rack, for
the clean end of the machine; additional parts: rinse
cooking on one or both sides of the food product at once. See
chamber,heatingequipment,andconveyingmechanism.See
broiler, overfired and broiler, underfired.
dishwashing machine, commercial.
broiler, overfired—equipment with a high temperature radiant
heat sanitizing, stationary rack type—manually fed machines,
heat source above a grate for cooking food.
includes a final heat sanitizing rinse; additional parts: heat-
ing equipment. See dishwashing machine, commercial.
upright broiler—aheavydutyfreestandingpieceofequipment
with a high input rate and production capacity among
heat sanitizing, continuous oval-conveyor type—dishwashing
overfired broilers. See broiler, overfired.
machine and conveyor-table when assembled, shall form an
oval-shaped dish handling system. Machines shall automati-
salamander—a medium duty broiler, with approximately half
cally convey racks of soiled tableware through the treatment
the depth of an upright, and generally mounted above a
stages, including a final heat sanitizing rinse of the machine,
commercial range. See broiler, overfired.
conveying them out to the clean tableware removal area of
the conveyor: additional parts: recirculating pre-wash
chamber, rinse chamber, conveying mechanisms, heating
This terminology is under the jurisdiction of ASTM Committee F26 on Food
equipment and horizontal conveyor tables. See dishwashing
Service Equipment and is the direct responsibility of Subcommittee F26.91 on
machine, commercial.
Editorial and Nomenclature.
Current edition approved July 1, 2019. Published July 2019. Originally approved
heat sanitizing, rackless conveyor type—machines shall auto-
in 1997. Last previous edition approved in 2013 as F1827 – 13. DOI: 10.1520/
F1827-13R19. matically convey unracked soiled tableware through the
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1827 − 13 (2019)
treatment stages, includes a final heat sanitizing rinse, removal from, the hood for cleaning, and are usually
conveying them out at the clean end of the machine; constructed of aluminum, steel, or stainless steel and they
additional parts: rinse chamber, conveying mechanisms, and come in various standard sizes. See exhaust hood.
heating equipment. See dishwashing machine, commer-
grease extractors— a system of components designed for
cial.
integration within the exhaust hood for the removal of the
dispenser—commercial equipment designed to deliver a bev- airborne grease particles and the condensate of grease
erage or food product. vapors, or both, for immediate or future disposal. See
exhaust hood.
aeration system— a type of circulation system that causes the
beverage to cascade across the top and down the sides of the removal extractor— a series of horizontal baffles, usually
bowl interior incorporating air into the beverage. constructed of stainless steel, designed to remove grease and
drain it away to a container. They are cleaned by running
circulation system—the system that moves the beverage within
them through a dishwasher or by soaking and rinsing. See
the bowl to ensure proper cooling and mixing.
grease extractors.
hot chocolate dispenser—commercial equipment designed to
stationary extractor—a series of horizontal baffles that run the
deliver a predetermined amount of hot chocolate flavored
full length of the exhaust hood and are not removable for
beverage.
cleaning. It includes one or more water manifolds with spray
noncarbonated mechanically refrigerated visible product, bev- nozzles that, upon activation, wash the grease extractor with
erage dispenser—counter-top equipment, mechanically hot, detergent-injected water, removing the accumulation of
refrigerated, with a transparent, impact-resistant container grease from the extractor. See grease extractors.
designed to afford a visual display of the beverage.
makeup air—the supply of outside air, tempered or
powdered iced tea dispenser—commercial equipment de- untempered, to a building in a controlled manner for the
signed to deliver a portion of instant tea, usually mixed with replacement of air exhausted through the hood, or the supply
tap water and dispensed into a container with ice. of outside air, untempered, into the hood to reduce the
amount of tempered air exhausted from the building.
rehydrated mashed potato dispenser—commercial equipment
designed to deliver whipped or mashed potatoes. hood with integrated makeup air—an exhaust hood that
introduces makeup air through a plenum, as an integral part
throw—a quantity of liquid or powder ingredient that is
of the hood. Integral makeup air options include down
augured, pumped, or dispensed into a liquid of larger mass
discharge, front face discharge,or internal discharge (short-
and makes up the basic flavoring and/or solid of a finished
circuit ), or both.
product.
down discharge— makeup air method is used when spot
whippers—amechanicaldeviceusedtobeatairintoabeverage
cooling of the cooking staff is desired to help relieve the
so as to change its properties from a liquid drink to a frothy
effects of severe radiant heat generated from equipment such
drink.
as charbroilers. The makeup air must be heated or cooled, or
exhaust hood—a device that captures hot air, odors, and both, depending on the climate.
vapors produced in the cooking process and directs them to
front face discharge—makeup air method that is very flexible,
an exhaust fan.
but should be directed away from the hood, but the closer the
canopy—a covering fixed above cooking equipment and over- air outlet’s lower edge is to the bottom of the hood, the lower
hanging on all sides of its unclosed sides, whose lower edge the velocity must be to avoid drawing effluent out of the
is a minimum height of 6 ft 6 in. from the finished floor. The hood.
purposeofthecanopyistocontainandcapturetheunwanted
internal discharge—method in which makeup air is introduced
by-products resulting from cooking activities and may be
inside the hood. This design has limited application, and the
Type I or Type II. See Type I, Type II, and exhaust hood.
amount of supply air able to be introduced varies consider-
wall-mounted canopy—used for all types of cooking equip- ably with the type of cooking equipment and the exhaust
flow rate. Makeup air may be untempered depending on
ment located against a wall. See canopy.
climatic conditions.
single island canopy—used for all types of cooking equipment
short-circuit— see internal discharge.
in a single line island configuration. See canopy.
double island canopy—usedforalltypesofcookingequipment noncanopy—a fixed device located in close proximity over
mounted back to back in an island configuration. See cooking equipment and in some cases having a shelf-like
canopy. appearance. The purpose of which is to channel air move-
ment to contain and capture the unwanted by-products
grease removal devices:—
resulting from cooking activities.
baffle filters— a series of vertical baffles designed to capture
grease and drain it away to a container. The filters are backshelf—used for counter-height equipment typically lo-
arranged in a channel or bracket for easy insertion into, and cated against a wall, but could be freestanding.
F1827 − 13 (2019)
eyebrow—used for direct mounting to ovens and some dish- gage plate adjuster—a manually operated dial or a lever that is
washers. used by the operator to set the gage plate. Usual practice is
to indicate the thickness by a graduated scale with a 0 (zero)
pass-over style— used over counter-height equipment when
setting to indicate that the gage plate is completely closed.
pass-over configuration (from the cooking side to the serving
side) is required.
sharpener—the device for holding the sharpening and truing
stones. The sharpener can be either attached to the slicer or
Type I—exhaust hood designed for removal of grease and
removable from the slicer’s sharpener attachment point. If it
smoke. It includes both listed grease filter, baffles, or
is removable, a storage location within the machine structure
extractors for removal of the grease and fire suppression
shall be provided.
equipment. See exhaust hood.
food waste disposal, commercial—a device intended for
Type II—exhaust hood designed for collection and removal of
grinding food waste into small particles that are then flushed
steam, vapor, heat, and odors where grease is not present. It
by water into a sanitary sewer system. Food wastes can be
may or may not have filters or baffles and typically does not
cookedornoncookedsoilsfromthepreparationorservingof
have a fire suppression system.
foods. Use not intended for grinding glass, china, metals,
ventilator—see exhaust hood.
clam or oyster shells, large bones, wood, paper, cardboard,
or plastic.
food cutters—machine that uniformly reduces food products
to a small particle size for salads, spreads, bread crumbs, and
food waste pulper and waterpress assembly, commercial—a
other food service recipes. Reduction of the food product is
device intended for grinding food waste, food service paper,
accomplished by combining the rotation of the product bowl
cardboard products, food service plastic products, docu-
with the perpendicular high speed rotation of a set of
ments including computer printouts, general office and retail
stainless steel cutlery knives.
store paper, and cardboard waste. Materials are ground in a
water-filled tank (pulper) to produce a slurry which is then
food mixing machines—vertical electric machine that shall be
passed to the waterpress to be dewatered. Use not intended
adaptable for mixing, whipping, and beating food products.
for grinding glass, china, metal, wood, clam, or oyster shells.
The size range (as expressed by bowl capacity) from 12 qt to
Any small pieces of metal inadvertently placed in the pulper,
140 qt and does not include special purpose machines that
such as cardboard box staples, aluminum refreshment cans,
are intended solely for mixing dough.
or tin food cans, shall be removable from the outside of the
agitators—a removable device attached to the power output pulper tank.
shaft that extends downward into the mixer bowl and
fryer—equipment, including a cooking vessel, in which oils
converts or imparts the desired action on the contents of the
areplacedtosuchadepththatthecookingfoodisessentially
bowl.
supported by displacement of the cooking fluid within a
attachment hub— a device featuring an industry-standard
perforated container rather than by the bottom of the vessel.
squaredrive,thatsupportsandpowersancillarydevicessuch
Heat delivery to the cooking oils varies with fryer models.
as a vegetable slicer or chopping attachment.
donut fryer—see specialty fryer.
bowl guard—the barrier, assembled over the bowl area, in-
induction fryer— a thermostatically controlled piece of
tended to reduce the user’s access to the hazards that exist in
equipment, including a cooking vessel powered by electro-
the bowl during machine operation.
magnetic coils inside stainless steel immersion tubes. The
food service equipment manuals—manuals for food service
electromagnetic field created by these coils causes eddy
equipment shall contain as a minimum, complete
currents to form in the metal surrounding them, in which the
installation, operating, preventive maintenance, safety
amount of heat in the metal is controlled by changing the
warnings, cleaning, and service instructions, including ap-
magnetic field surrounding the induction coils in response to
plicable charts and diagrams.
the fryer thermostat. See fryer.
food slicing machines—a machine with electrically-driven
open deep fat fryer—equipment with a deep kettle containing
rotating slicing blades.
oil or fat for cooking food within a perforated container. See
fryer.
carriage—the device for holding the food product that is
manually or automatically reciprocated to bring the product
pressure fryer— equipment with a deep kettle containing oil or
in contact with the knife.
fat covered by a heavy, gasketed lid with a pressure valve.
The equipment kettle operates between 10 and 12 psig. See
feed chute—a device that can replace the carriage for the
fryer.
purpose of slicing multiple small cross-s
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