ASTM F2643-20

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: F2643 − 15 F2643 − 20 An American National Standard
Standard Specification for
Powered Pot, Pan and Utensil Washing Sinks
This standard is issued under the fixed designation F2643; 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
1.1 This specification covers commercial powered pot, pan and utensil washing sinks.
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 and health practices and determine the applicability of regulatory
limitations prior to use.
1.3 The following safety hazards caveat pertains only to the test methods portion, Section 12, 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, 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.
2. Referenced Documents
2.1 ASTM Standards:
A29/A29M Specification for General Requirements for Steel Bars, Carbon and Alloy, Hot-Wrought
A120 Specification for Pipe, Steel, Black and Hot-Dipped Zinc-Coated (Galvanized) Welded and Seamless for Ordinary Uses;
Replaced by A 53 (Withdrawn 1987)
A240/A240M Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and
for General Applications
A276 Specification for Stainless Steel Bars and Shapes
A436 Specification for Austenitic Gray Iron Castings
A554 Specification for Welded Stainless Steel Mechanical Tubing
A582/A582M Specification for Free-Machining Stainless Steel Bars
B43 Specification for Seamless Red Brass Pipe, Standard Sizes
B75 Specification for Seamless Copper Tube (Metric) B0075_B0075M
B127 Specification for Nickel-Copper Alloy Plate, Sheet, and Strip
F760 Specification for Food Service Equipment Manuals
F2379 Test Method for Energy Performance of Powered Open Warewashing Sinks
2.2 Federal Regulations:
OSHA Title 29 Chapter XVII, Part 1910
This specification is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.01 on Cleaning
and Sanitation Equipment.
Current edition approved Aug. 1, 2015June 1, 2020. Published September 2015July 2020. Originally approved in 2007. Last previous edition approved in 20092015 as
F2643 – 09.F2643 – 15. DOI: 10.1520/F2643-15.10.1520/F2643-20.
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.
The last approved version of this historical standard is referenced on www.astm.org.
Available from U.S. Government Printing Office Superintendent of Documents, 732 N. Capitol St., NW, Mail Stop: SDE, Washington, DC 20401, http://
www.access.gpo.gov.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2643 − 20
2.3 American National Standards:
ANSI S1.4 Specification for Sound Level Meters
ANSI S1.13 Methods for the Measurement of Sound Pressure Levels
2.4 National Electrical Manufacturers Association Standards:
NEMA ICS Industrial Controls and Systems
NEMA MG-1 Motors and Generators
2.5 National Fire Protection Association Standards:
NFPA No. 70 National Electrical Code
2.6 NSF International Standards:
NSF/ANSI 2 Food Equipment
NSF/ANSI 51 Plastic Materials and Components Used in Food Equipment
NSF Listings Food Equipment
2.7 Underwriters Laboratories Standards:
UL 921 Commercial Electric Dishwashers
2.8 ASSE International Standards:
ASSE 1001 Pipe Applied Atmospheric Vacuum Breakers
3. Terminology
3.1 Definitions:
3.2 powered pot, pan and utensil washing sink, n—an all-purpose, stainless steel water basin with electrically powered water
pump(s) and multiple high flow water nozzles designed for cleaning pots, pans and utensils.
3.2.1 Discussion—
The main washing basin holds 50 to 100 gal (189 to 379 L) of heated water. The unit may or may not feature a scrapper sink (with
or without a disposer), rinse tank, sanitizing tank, or a drain table, or a combination thereof. The machines shall consist of the
following principal parts: legs, wash basin, rinse basin, sanitizing basin, clean and soiled end drain boards, spray nozzles, pump,
motor, controls, and piping. May or may not be provided with an electric heater, faucet, pre-rinse spray hose and other accessories.
4. Classification
4.1 General—Powered pot, pan and utensil washing sink shall be of the following types, styles, classes, size, and capacity
group, as specified:
4.2 Types:
4.2.1 Type I (Right-to-Left)—This machine is designed with the utensil flow from the right to the left as you are facing the
machine.
4.2.2 Type II (Left-to-Right)—This machine is designed with the utensil flow from the left to the right as you are facing the
machine.
4.3 Styles and Classes:
4.3.1 Style 1 (electrically heated wash tank).
4.3.1.1 Class A (single temperature set point)
4.3.1.2 Class B (dual temperature set points)
4.3.2 Style 2 (no heat).
4.4 Size and Capacity: Sizes are as follows:
4.4.1 Drainboards, soiled and clean ends—(typically 12, 18, 20, 24, 30, 36, 42, 48, 54, or 60 in. (30, 46, 51, 61, 76, 91, 107,
122, 137, or 152 cm))
4.4.2 Scrapper section—(typically 20 or 36 in. (51 or 91 cm)). May or may not be provided with a disposer.
4.4.3 Wash Sink—(typically 30, 32, 36, 42, 48, 54, or 60 in. (76, 81, 91, 107, 122, 137, or 152 cm)).
4.4.4 Rinse Sink—(typically 15, 18, 20, 24, 30, or 36 in. (38, 46, 51, 61, 76, or 91 cm)).
4.4.5 Sanitizer Sink—(typically 18- ⁄2, 20, 24, 30, or 36 in. (47, 51, 61, 76, or 91 cm)).
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
Available from National Electrical Manufacturers Association (NEMA), 1300 N. 17th St., Suite 1752, Rosslyn, VA 22209, http://www.nema.org.
Available from National Fire Protection Association (NFPA), 1 Batterymarch Park, Quincy, MA 02169-7471, http://www.nfpa.org.
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140, http://www.nsf.org.
Available from UL LLC, 333 Pfingsten Rd., Northbrook, IL 60062-2096, http://www.ul.com.
Available from ASSE International, 18927 Hickory Creek Drive, Suite 220, Mokena, IL 60448, info@asse-plumbing.org.
F2643 − 20
4.5 All powered pot, pan and utensil washing sinks of the same classification, model, or 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.
5. Ordering Information
5.1 Purchasers should select the preferred options permitted in this specification and include the following information in the
procurement document:
5.1.1 Title, number, and date of this standard,
5.1.2 Type, and size machine required, including width of each sink section and drainboards (see 4.1),
5.1.3 Noise level requirements, if other than specified (see 11.2),
5.1.4 When a service-supply valve is required (see 7.4),
5.1.5 When overflows are required (see 7.7),
5.1.6 Electrical power supply characteristics (current, voltage, phase, frequency) (see Section 8),
5.1.7 Accessory equipment, spare and maintenance parts required, as suggested by manufacturer,
5.1.8 Treatment and painting if other than specified (see Section 10),
5.1.9 When energy consumption profiles, water consumption profiles, or productivity profiles are desired (see 12.3), and
5.1.10 Manufacturer’s certification, when required (see Section 13).
6. Materials and Design
6.1 All materials shall be specified as follows:
6.1.1 Materials used shall be free from defects that would adversely affect the performance or maintainability of individual
components of the overall assembly. The powered pot, pan and utensil washing sink shall meet the material, design, and
construction requirements of NSF/ANSI 2.
6.1.2 Corrosion-Resistant Steel—Corrosion-resistant steel shall conform to the requirements of any 300 series stainless steel
specified in 2.1.
6.1.3 Corrosion-Resisting Material—Corrosion-resisting material is other than corrosion resistant steel that is equivalent in the
powered pot, pan and utensil washing sink application.
6.1.4 Nickel-Copper Alloy—Nickel-copper alloys shall conform to the requirements of Specification B127.
6.1.5 Plastics—All plastic materials and components used in the powered pot, pan and utensil washing sink in contact with
water shall conform to NSF/ANSI 2 or NSF/ANSI 51.
7. Construction Requirements
7.1 The powered pot, pan and utensil washing sink shall be complete so that when connected to the electric power supply, water
supply, drainage, the unit can be used for its intended function. Powered pot, pan and utensil washing sinks shall be rigid, quiet
in operation as specified by user, free from objectionable vibration, and so constructed as to prevent objectionable splashing of
water or overflow of water to the outside of the machine. Parts requiring adjustment shall be readily accessible. Parts requiring
service shall be accessible. The machine shall aid in the process of manually washing dishes by pumping a water and detergent
solution across dishes in the wash sink basin. Provisions shall be made to
...