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Designation F3255 − 19Standard Specification forRapid Pull Down Refrigerators Blast Chillers, FreezersBlast Freezers, Combination Refrigerator/Freezer BlastChiller/Freezers, and Quick Chillers for Commercial Use1This standard is issued under the fixed designation F3255; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon ´ indicates an editorial change since the last revision or reapproval.1. Scope1.1 This specification covers basic design and function ofrapid pull down refrigerators or freezers, or a combination ofboth, sometimes referred to as “blast chillers,” “blast freezers,”or “quick chillers.”1.2 This equipment is for professional use in commercialand other similar food service establishments for rapid inter-mediate chilling or freezing of hot food products cooked to aspecific temperature within a specified time period and holdingthe food at a safe temperature when not engaged in the chillingor freezing process.1.3 This standard addresses equipment that is self-contained, manually operated, and has a mechanically refrig-erated cabinets of a vertical or horizontal cabinet type.Equipment may be a “reach-in” for stationary or fixed shelvingor a “roll-in” for mobile carts. This equipment may also beinstalled under a service counter.1.4 This standard does not cover blast chilling tunnels,continuous blast-chilling and blast freezing equipment, bakerycombined freezing and storage units.1.5 The standard does not cover “shock freezers” or equip-ment that uses nitrogen or other consumable products in theirfunction.1.6 Equipment covered under this specification may containa substance or be manufactured with a substance that harmspublic health and environment by destroying ozone in theupper atmosphere. This specification does not purport toaddress environmental regulations. It is the responsibility ofthe user of this specification to comply with environmentalregulations.1.7 UnitsThe values stated in inch-pound units are to beregarded as standard. The values given in parentheses aremathematical conversions to SI units that are provided forinformation only and are not considered standard.1.8 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety, health, and environmental practices and deter-mine the applicability of regulatory limitations prior to use.1.9 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade TBT Committee.2. Referenced Documents2.1 ASTM Standards2D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment Manuals2.2 ANSI/UL Standards3ANSI/UL 471 Commercial Refrigerators and FreezersANSI/UL 969 Standard for Marking and Labeling Systems2.3 NSF/ANSI Standards4NSF/ANSI 7 Commercial Refrigerators and Freezers2.4 Military Standards5MIL-STD-167/1 Mechanical Vibrations of ShipboardEquipment Type IEnvironmental and Type IIInternally ExcitedMIL-STD-461 Electromagnetic Interference CharacteristicsRequirements for EquipmentMIL-STD-461B Electromagnetic Emission and Susceptibil-ity Requirements for the Control of ElectromagneticInterference1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.03 onStorage and Dispensing Equipment.Current edition approved March 1, 2019. Published April 2019. DOI 10.1520/F3255-19.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standard’s Document Summary page onthe ASTM website.3Available from Underwriters Laboratories UL, 2600 N.W. Lake Rd., Camas,WA 98607-8542, http//www.ul.com.4Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48105, http//www.nsf.org.5Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098.Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade TBT Committee.1MIL-STD-1399/300B Interface Standards for ShipboardSystems Section 300A, Electric Power, Alternating Cur-rent3. Terminology3.1 Definitions3.1.1 automatic defrost, nprocess where heat is automati-cally introduced into the cooling coils to dissipate any ice orfrost buildups on the coil.3.1.2 batch, namount weight of similar hot food productinserted into blast chiller equipment at a given time for thepurpose of chilling or freezing.3.1.3 capacity, ntotal number of pans in the interior of thecabinet.3.1.4 chill cycle, nrefrigeration mode intended to chill hotfood from 135°F 57°C to below 41°F 5°C within4hina100°F 38°C ambient.3.1.5 chill cycle time, nlength of time which may bespecified by the manufacturer that may be less than 4 h wherehot food is chilled from 135 to 41°F 5°C or lower.3.1.6 delicate setting, nalso known as a “soft chill” see3.1.17.3.1.7 food probe, ntemperature sensor used by the equip-ment to monitor the temperature of the foods being chilled.3.1.8 hard chill, ncycle ideal for chilling “standard prod-ucts” such as cooked meat, pies, lasagna, individually por-tioned meals etc.3.1.9 hold cycle, nrefrigeration mode intended to holdrecently chilled foods at safe refrigerated temperature, typi-cally between 32 to 41°F 0 to 5°C.3.1.10 horizontal cabinet, nany cabinet of undercounteror counter height design whose width is its greatest dimension.3.1.11 idle cycle, nrefrigeration mode intended to keep therefrigerated space at a safe refrigerated temperature, typicallybetween 32 to 41°F 0 to 5°C and when the refrigerated spaceis empty/not in use.3.1.12 label printer, nprinter integrated with the equip-ment used to print batch information on a label applied to thefood finished product.3.1.13 modular, adjparticular method of cabinet construc-tion which allows the cabinet and all of its components to bedissembled and reassembled for ease of installation.3.1.14 net volume, nexpressed as either1 surface area of a loading level that is, a shelfmultiplied by the internal height of the door frame, for reach-incabinets, the loading height of the door is the clearance heightminus approximately 10 in. 250 mm, net volume is expressedin cubic feet ft3 cubic meters, m3; or2 surface area of the largest possible rack shelf multipliedby the loading height, for roll-in cabinets, net volume isexpressed in cubic feet ft3 cubic meters, m3.3.1.15 positive latching hardware, nany latching mecha-nism that requires that the device be disengaged before thedoor can be opened.3.1.16 record printer, nprinter integrated with the equip-ment used to print batch information for record keepingpurposes.3.1.17 soft chill, nfor the safe chilling of delicateproducts, cycle that is ideal for the rapid but gentle chilling ofany dish.3.1.17.1 DiscussionThis cycle brings the temperature ofthe food down whilst retaining a positive air temperature. Thisprevents large ice crystals from forming which can damage thestructure of delicate foods such as gateaux and patisserie items,and high water content items such as vegetables, rice and pasta.Using this program thereby maintains the texture, consistencyand appearance of these foods, with no dehydration or celldamage.3.1.18 undercounter, ncabinet which has a maximumheight of no more than 36 in. 914 mm including legs orcasters and mounting brackets.3.1.19 unitary, adjsingle piece cabinet construction.3.1.20 vertical cabinet, nany cabinet with single or mul-tiple door arrangements whose height is its greatest dimensionand is in excess of 36 in. 914 mm.4. Classification4.1 GeneralEquipment covered by this specification usethe military specification format of classification and is definedby Type, Style, Class, Group, Mode, Category, Size, andCapacity.4.2 Type4.2.1 Type 1Undercounter.4.2.2 Type 2Reach in.4.2.3 Type 3Roll in.4.2.4 Type 4Roll through.4.3 Style4.3.1 Style ASelf-contained condensing system.4.3.2 Style BRemote condensing system.4.4 Class4.4.1 Class AAir cooled.4.4.2 Class BWater cooled.4.5 Group4.5.1 Group I115V,60Hz,1Ph4.5.2 Group II208-240 V, 60 Hz, 1 Ph4.5.3 Group III208-240 V, 60 Hz, 3 Ph4.5.4 Group IV115/208-240 V, 60 Hz, 1 Ph 3-Wire4.5.5 Group V115/208-240 V, 60 Hz, 3 Ph 4-Wire4.5.6 Group VI460 V, 60 Hz, 3 Ph4.6 Mode4.6.1 Mode 1Door, left-hand swing.4.6.2 Mode 2Door, right-hand swing.4.7 Category4.7.1 Category A2 in. legs.4.7.2 Category B3 in. legs.4.7.3 Category C4 in. legs.4.7.4 Category D6 in. legs.4.7.5 Category E3 in. casters minimum of two casterswith brakes.F3255 − 1924.7.6 Category F4 in. casters minimum of two casterswith brakes.4.7.7 Category G5 in. casters minimum of two casterswith brakes.4.7.8 Category HSealed to floor.4.8 Size and Capacity4.8.1 Capacity aLess than 50 lb.4.8.2 Capacity b51 to less than 65 lb.4.8.3 Capacity c66 to less than 150 lb.4.8.4 Capacity d151 to less than 225 lb.4.8.5 Capacity e226 lb and above.4.9 Additional letters and characters may be used foroptional information agreed upon by the buyer and seller forother specifications such as mounting style, chill cycle needs,etc.5. Ordering Information5.1 Ordering DataPurchasers shall select rapid pull downrefrigerator blast chillers, freezers blast freezers, combina-tion blast chill/freezers and any preferred options and includethe following information in the purchasing document5.1.1 Title, number, and date of this specification,5.1.2 Type, Style, Class, Group, Mode, Category Size andStyle of unit required,5.1.3 Desired exterior and interior finishes,5.1.4 Quantity to be furnished,5.1.5 Number of doors, type solid or glass, hinging orswing,5.1.6 When hardware and fittings are to be other than asspecified see 5.1.5,5.1.7 Accessory equipment such as spare parts, mainte-nance parts required, or other options available by themanufacturer, or a combination thereof,5.1.8 When Federal/Military procurement is required, re-view and implement the applicable supplementary require-ments see S1 through S8.8.3,5.1.9 When specified, the purchaser shall be furnishedcertification that samples representing each equipment lot havebeen either tested or inspected as directed in this specificationand the requirements have been met. When specified, a copy ofthe test results shall be furnished.5.1.10 Level of preservation and packing required if otherthan as stated in Practice D3951 see Section 13,5.1.11 Other custom features or requirements desired butnot included in 5.1.7 such as batch size, chill or hold cycle,hard or soft chill, etc., and;5.1.12 Labeling requirements if different than 11.1.5.2 Equipment Selection and ApplicationPrior to the useof Section 4 classifications, the purchaser will ensure the useris not restricted by some aspect of the equipment design suchas weight or external classifications listed in Section 4.5.3 Equipment AvailabilityAlthough Section 4 lists a widerange of sizes, classes, groups and styles for commercial typesof equipment, not all combinations may be available.5.4 Supplementary RequirementsThe supplementary re-quirements shall apply only when specified by the purchaser inthe contract or order and acknowledged by the seller.6. Materials and Manufacture6.1 GeneralEquipment shall conform to the applicabledocuments listed in Section 2.7. Chemical Composition7.1 Ozone Depleting Compounds“Type One” ozone de-pleting compounds shall not be used as a refrigerant or as acomponent of foam insulation and shall be the manufacturer’sstandard chemicals.8. Design and Construction8.1 Performance Requirements8.1.1 Performance test methods will be developed at afuture date.8.1.2 Energy performance test methods will be developed ata future date.8.2 When specified in the purchase order or contract, thepurchaser shall be furnished certification that samples repre-senting each lot have been either tested or inspected as directedin this specification and the requirements have been met. Whenspecified in the purchase order or contract, a report of the testresults shall be furnished.8.3 Modular InstallationModular units shall be capable ofbeing assembled and installed in the location where they are tobe used.Aminimum of 3 in. 76 mm of space, in excess of thefinished height and width, is required to accommodate the unit.The total installation of the unit is to be accomplished from thefront of the unit without access to the exterior sides, back, ortop.8.4 AccessoriesIf specified, accessories such as built-intrim and locks shall be provided.9. Workmanship, Finish, and Appearance9.1 GeneralThe final product including all componentsand assemblies of the units shall be free from dirt and otherextraneous materials, burrs, slivers, tool and grind marks, dentsand cracks. Castings, molded parts, and stampings shall be freeof voids, sand pits, blowholes, and sprues. External surfacesshall be free from kinks, dents, and other deformities. Formingand welding shall not cause damage to the metal and shall bedone neatly and accurately. All aspects of the equipmentfabrication, assembly, and construction shall be such as not tocause physical harm to the operator while being able tomaintain the designed working temperature. No componentswhich may fall off during normal use will be considered anacceptable part of the design.10. Certification10.1 GeneralWhen specified in the purchase order orcontract, the purchaser shall be furnished certification that thesamples representing each lot have been either tested orinspected as directed in this specification and the requirementshave been met.10.2 SanitationAcceptable evidence of meeting the re-quirements of NSF/ANSI 7 shall be one of the following10.2.1 Current NSF listing and display of the NSF mark onthe unit identification plate; orF3255 − 19310.2.2 Certification for the unit issued by NSF under theirone-time contract evaluation/certification service; or10.2.3 Current listing/mark and proof of certification fromanother accredited laboratory, acceptable to the purchaser,indicating that the unit has been tested and conforms toNSF/ANSI 7.10.3 SafetyAcc
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