ASTM F1024-99

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Designation: F 1024 – 99
Standard Specification for
Dispensers, Rehydrated Mashed Potato
This standard is issued under the fixed designation F 1024; 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 ANSI/UL Standard No. 197 Commercial Electric Cooking
Appliances
1.1 This specification covers counter-model, self-contained
2.5 American National Standards Institute Standard:
hot rehydrated mashed potato dispensers.
ANSI Z1.4 Sampling Procedures and Tables for Inspection
1.2 The dispenser delivered under this specification shall be
by Attributes
the manufacturer’s standard product. Each dispenser model
furnished by a particular manufacturer under this specification,
3. Terminology
including parts and assemblies thereof, shall be new and
3.1 Definitions of Terms Specific to This Standard:
interchangeable.
3.1.1 agglomerated, n—a small cluster of individual par-
1.3 The values stated in inch-pound units are to be regarded
ticles of dehydrated potato product.
as the standard. The SI units in parentheses are for information
3.1.2 granule, n—individual fine particles of dehydrated
only.
potato product.
1.4 The following safety hazards caveat pertains only to the
3.1.3 mashed potato dispenser, n—a commercial appliance
test method portion, Section 11, of this specification: This
designed to deliver whipped or mashed potato food.
standard does not purport to address all of the safety concerns,
3.1.4 throw, n—a quantity of potato powder ingredient that
if any, associated with its use. It is the responsibility of the user
is augered, pumped, or dispensed into water and makes up the
of this standard to establish appropriate safety and health
basic solids of a finished food.
practices and determine the applicability of regulatory limita-
tions prior to use.
4. Classification
4.1 General—The mashed potato dispensers shall be of the
2. Referenced Documents
types, styles, sizes, and electrical ratings described in 4.2-4.5.
2.1 ASTM Standards:
2 4.2 Types:
F 760 Specification for Food Service Equipment Manuals
4.2.1 Type I—Dispenser that mixes dehydrated granule
2.2 National Safe Transit Association Standard:
3 potato ingredient with hot water to produce a whipped food.
NSTA Pre-Shipment Test Procedures
4.2.2 Type II—Dispenser that mixes dehydrated agglomer-
2.3 ANSI/National Sanitation Foundation Standards:
ated potato ingredient with hot water to produce whipped food.
ANSI/NSF No. 18 Manual Food and Beverage Dispensing
4 4.3 Styles:
Equipment
4.3.1 Style A—Plumbed in, connected to water line.
ANSI/NSF No. 51 Plastic Materials and Components Used
4 4.3.2 Style B—Portable (nonplumbed), equipped with
in Food Equipment
manually filled water reservoir.
2.4 ANSI/Underwriters Laboratory Standard:
4.4 Sizes:
4.4.1 Size 1—Hot water tank with a capacity of up to and
including 1 gal (3.7 L).
4.4.2 Size 2—Hot water tank with a capacity of more than 1
and up to and including 2 gal (7.56 L).
4.4.3 Size 3—Hot water tank with a capacity of more than 2
gal (7.56 L).
This specification is under the jurisdiction of ASTM Committee F-26 on Food
Service Equipment and is the direct responsibility of Subcommittee F 26.03 on
Storage and Dispensing Equipment.
Current edition approved Oct. 10, 1999. Published January 2000. Originally
published as F 1024 – 86. Last previous edition F 1024 – 86 (1991). Available from the Underwriters Laboratories Inc., 1655 Scott Blvd., Santa
Annual Book of ASTM Standards, Vol 15.07. Clara, CA 95050; 333 Pfingsten Rd., Northbrook, IL 60062; 1285 Walt Whitman
Available from National Safe Transit Association, 6022 West Touhy Ave., Rd., Melville, Long Island, NY 11746; or 2602 Tampa East Blvd., Tampa, FL
Chicago, IL 60648. 33619.
4 6
Available from National Sanitation Foundation, 3475 Plymouth Rd., Ann Available from American National Standards Institute, 11 W. 42nd St., 13th
Arbor, MI 48105. Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F 1024
4.5 Electrical Rating: 7.6.2 An indicator light, visible at the dispenser front, shall
4.5.1 Nominal 115 V, single phase, 60 Hz. be provided to show that the unit is energized.
4.5.2 Nominal 230 V, single phase, 60 Hz.
8. Performance Requirements
5. Ordering Information
8.1 Finished Product—The dispenser shall automatically
5.1 Procurement documents should specify the following combine either granule, Type I, or agglomerated, Type II,
potato ingredient with hot water to provide a portion of hot,
information:
5.1.1 Title, designation, and year date of this specification, whipped or mashed potatoes while maintaining an ingredient
throw consistency of 65 %, when tested as specified in 11.5,
5.1.2 Type, style, and size of dispenser (see Section 4),
5.1.3 Description of product intended to be dispensed, and 610 % when tested as specified in 11.8. The temperature
5.1.4 Electrical requirements (see Section 4), and of the water shall be maintained by a control to provide a hot
5.1.5 Special requirements. whipped or mashed potato serving at the required temperature,
ranging from 165 to 180°F (74 to 82°C). The required
6. Materials
temperature shall be reached within 30 min after the dispenser
is filled with 60 6 2°F (16 6 1°C) water and the dispenser is
6.1 Materials not definitely specified shall be of the quality
turned on. Refer to the test methods in Section 11.
normally used by the manufacturer for mashed potato dispens-
8.2 Water Heating—The time to reach the required tempera-
ers, providing the completed items comply with all provisions
ture shall be 30 min or less, as specified in 11.2.
of the standard.
8.3 Energy Consumption—By means of a kilowatt hour
meter, the energy consumed to maintain the required tempera-
7. Design and Manufacture
ture shall be recorded in kW/8-h period, starting with and
7.1 General—The dispenser shall comply with the require-
including the water heating test of 11.2 as specified in 11.3.
ments of NSF No. 18, NSF No. 51, and UL Standard 197.
8.4 Water Flow—There shall be 30 consecutive servings
Evidence of compliance with NSF No. 18, NSF No. 51, and
(water only), and each shall be within 65 % of the desired
UL 197 is as follows:
serving setting as specified in 11.4.
7.1.1 NSF—Listing of the dispenser in the current edition of
8.5 Ingredient Throw—There shall be 30 consecutive serv-
the NSF “Listing of Food Service Equipment” and display of
ings (ingredient only) and each shall be within 65 % of the
the NSF seal on the finished dispenser.
desired setting as specified in 11.5.
7.1.2 UL—Acceptable evidence of meeting the require-
8.6 Peak Product Capacity—The number of servings drawn
ments of UL 197 shall be the UL label, or listing mark,
prior to the product temperature falling below 165°F (74°C)
indicating that the dispenser has been tested and conforms to
shall be peak production rating as specified in 11.6.
the requirements of UL 197.
8.7 Sustained Product Capacity—The dispenser shall de-
7.2 Dimensions—The size of the dispenser will be ex-
liver specified fluid-ounce servings at a controlled rate per
pressed in inches (or centimetres). The width dimension shall
minute as specified in 11.7.
not exceed 12 in. (30.5 cm).
8.8 Humidity Test—Ten servings of specified size shall be
7.3 Operator Controls—The dispenser shall be provided
dispensed and verification obtained that each serving is within
with at least two switches located at the front of the unit. One
610 % of the desired setting as specified in 11.8.
switch will provide for a timed portion of hot whipped or
mashed potatoes. The other switch will provide for a continu-
9. Workmanship, Finish, and Appearance
ous flow of hot water only.
9.1 Workmanship—All components and assemblies of the
7.4 Concentrate Hopper—The volume of the hopper shall
dispenser shall be free from dirt and other extraneous materi-
be expressed in cubic centimetres.
als, burrs, slivers, rough die, tool and grind marks, dents, and
NOTE 1—Mashed potato ingredient densities now vary from 0.2 to 1.0
cracks. Castings and molded parts, if used, shall be free of
g/cm . The blending technology also varies. The augering water flow rate
sand, fins, pits, blowholes, and sprues. External surfaces shall
and water temperature must be matched to the product dispensed. To assist
meet the UL Sharp Edge Test.
in matching, the customer should advise the manufacturer of the dispenser
of the brand of potato ingredient planned for use.
NOTE 2—Although 9.1 requires subjective judgements, its inclusion is
considered important as a guide in evaluating and manufacturing equip-
7.5 Drip or Spillage Tray—A drip tray having a cover for
ment.
the container to rest upon shall be positioned for accessible and
splash-free operation. The drip tray may have provisions for 9.2 Metal Fabrication—Metal us
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