ASTM F2646-21 PDF

Overview

ASTM F2646-21: Standard Specification for Bread Slicing Machines establishes requirements for the design, construction, materials, and performance of electrically operated commercial bread slicing machines. This ASTM standard ensures that commercial bread slicers are safe, reliable, and effective for use in food service environments such as bakeries, grocery stores, and institutional kitchens. Covering types, classes, and styles of machines, this specification provides industry-wide criteria for procurement, compliance, and quality assurance.

Key Topics

• Classification Bread slicing machines are organized according to:

  • Types:
    • Type I: Gravity feed
    • Type II: Mechanical single-loaf feed
    • Type III: Mechanical multiple-loaf feed
  • Classes:
    • Class I: Reciprocating knife
    • Class II: Circular knife
    • Class III: Sickle knife
    • Class IV: Continuous (band) knife
  • Styles:
    • Style I: Countertop or stand-mounted
    • Style 2: Floor mounted
    • Style 3: Portable

• Design and Construction

  • Machines must be shipped assembled and ready to use.
  • Components need to be easy to disassemble and clean.
  • Construction materials must comply with NSF/ANSI or BISSC standards.
  • The design must allow for adjustment and maintenance without special tools.

• Performance Requirements

  • Bread slicing machines are tested to ensure smooth operation, producing clean, even slices without crushing or tearing different bread types.
  • Equipment must operate effectively for both soft and hard crusted loaves.

• Safety and Compliance

  • Machines should meet relevant NSF, ANSI/UL, and BISSC requirements for sanitation, labeling, and electrical safety.
  • Identification and marking requirements ensure traceability and regulatory compliance.

• Electrical Requirements

  • Equipments must conform to NEMA and designated electrical codes, featuring safe ON-OFF switching and appropriate motors suited for continuous duty.

Applications

ASTM F2646-21 is widely utilized in several sectors where bread slicing equipment is necessary, including:

• Commercial Bakeries: Ensuring efficient, uniform slicing for high-volume bread production.
• Retail Food Service: Used in grocery stores, cafeterias, and restaurants for in-house bakery operations.
• Institutional Kitchens: Supporting food service in hospitals, schools, and military facilities.
• Procurement Specifications: Provides a standardized reference for commercial buyers, specifying machine type, performance, and safety requirements.
• Product Design and Manufacturing: Guides manufacturers in developing compliant bread slicers for the US and international markets.
• Quality Assurance: Used for testing, inspection, and certification of bread slicing machines to meet regulatory expectations.

Related Standards

Several standards are referenced within ASTM F2646-21 for materials, safety, labeling, and performance:

• ASTM A240/A240M: Chromium and chromium-nickel stainless steel specifications.
• ASTM D3951: Requirements for commercial packaging.
• ASTM F760: Food service equipment manuals.
• ASTM F1166: Human engineering design for equipment.
• ANSI Z1.4: Sampling procedures for inspection.
• NSF/ANSI 8: Commercial powered food preparation equipment.
• ANSI/UL 763: Motor-operated commercial food preparing machines.
• ANSI/UL 969: Marking and labeling systems.
• ANSI/BISSC Z50.2: Sanitation for bakery equipment design.
• NEMA MG 1: Motors and generators.
• Federal/Military Standards: MIL-STD-1399/300, MIL-STD-167/1, MIL-STD-461 for shipboard and specialized environments.

Practical Value

Adhering to ASTM F2646-21 ensures bread slicing machines are robust, safe, and efficient, supporting operational consistency and compliance with food safety regulations. This specification supports procurement professionals, equipment manufacturers, and food service operators in selecting bread slicers that are durable, easy to clean, and capable of maintaining product integrity. Implementing this standard helps reduce operational risks, assures slice quality, and streamlines maintenance and inspection activities, contributing to optimal food service operations.