ASTM F3255-19

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: F3255 −19 An American National Standard
Standard Specification for
Rapid Pull Down Refrigerators (Blast Chillers), Freezers
(Blast Freezers), Combination Refrigerator/Freezer (Blast
Chiller/Freezers), and Quick Chillers for Commercial Use
This standard is issued under the fixed designation F3255; 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 1.8 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
1.1 This specification covers basic design and function of
responsibility of the user of this standard to establish appro-
rapid pull down refrigerators or freezers, or a combination of
priate safety, health, and environmental practices and deter-
both, sometimes referred to as “blast chillers,” “blast freezers,”
mine the applicability of regulatory limitations prior to use.
or “quick chillers.”
1.9 This international standard was developed in accor-
1.2 This equipment is for professional use in commercial
dance with internationally recognized principles on standard-
and other similar food service establishments for rapid inter-
ization established in the Decision on Principles for the
mediate chilling or freezing of hot food products cooked to a
Development of International Standards, Guides and Recom-
specific temperature within a specified time period and holding
mendations issued by the World Trade Organization Technical
the food at a safe temperature when not engaged in the chilling
Barriers to Trade (TBT) Committee.
or freezing process.
1.3 This standard addresses equipment that is self- 2. Referenced Documents
contained, manually operated, and has a mechanically refrig-
2.1 ASTM Standards:
erated cabinet(s) of a vertical or horizontal cabinet type.
D3951 Practice for Commercial Packaging
Equipment may be a “reach-in” for stationary or fixed shelving
F760 Specification for Food Service Equipment Manuals
or a “roll-in” for mobile carts. This equipment may also be
2.2 ANSI/UL Standards:
installed under a service counter.
ANSI/UL 471 Commercial Refrigerators and Freezers
1.4 This standard does not cover blast chilling tunnels,
ANSI/UL 969 Standard for Marking and Labeling Systems
continuous blast-chilling and blast freezing equipment, bakery
2.3 NSF/ANSI Standards:
combined freezing and storage units.
NSF/ANSI 7 Commercial Refrigerators and Freezers
1.5 The standard does not cover “shock freezers” or equip-
2.4 Military Standards:
ment that uses nitrogen or other consumable products in their
MIL-STD-167/1 Mechanical Vibrations of Shipboard
function.
Equipment Type I—Environmental and Type II—
1.6 Equipment covered under this specification may contain
Internally Excited
a substance (or be manufactured with a substance) that harms
MIL-STD-461 Electromagnetic Interference Characteristics
public health and environment by destroying ozone in the
Requirements for Equipment
upper atmosphere. This specification does not purport to
MIL-STD-461B Electromagnetic Emission and Susceptibil-
address environmental regulations. It is the responsibility of
ity Requirements for the Control of Electromagnetic
the user of this specification to comply with environmental
Interference
regulations.
1.7 Units—The values stated in inch-pound units are to be
regarded as standard. The values given in parentheses are
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
mathematical conversions to SI units that are provided for
Standards volume information, refer to the standard’s Document Summary page on
information only and are not considered standard.
the ASTM website.
Available from Underwriters Laboratories (UL), 2600 N.W. Lake Rd., Camas,
This specification is under the jurisdiction of ASTM Committee F26 on Food WA 98607-8542, http://www.ul.com.
Service Equipment and is the direct responsibility of Subcommittee F26.03 on Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Storage and Dispensing Equipment. Arbor, MI 48105, http://www.nsf.org.
Current edition approved March 1, 2019. Published April 2019. DOI: 10.1520/ Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
F3255-19. 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 States
F3255 − 19
MIL-STD-1399/300B Interface Standards for Shipboard 3.1.16 record printer, n—printer integrated with the equip-
Systems Section 300A, Electric Power, Alternating Cur- ment used to print batch information for record keeping
rent purposes.
3.1.17 soft chill, n—for the safe chilling of delicate
3. Terminology
products, cycle that is ideal for the rapid but gentle chilling of
any dish.
3.1 Definitions:
3.1.17.1 Discussion—This cycle brings the temperature of
3.1.1 automatic defrost, n—process where heat is automati-
the food down whilst retaining a positive air temperature. This
cally introduced into the cooling coils to dissipate any ice or
prevents large ice crystals from forming which can damage the
frost buildups on the coil.
structureofdelicatefoodssuchasgateauxandpatisserieitems,
3.1.2 batch, n—amount (weight) of similar hot food product
andhighwatercontentitemssuchasvegetables,riceandpasta.
inserted into blast chiller equipment at a given time for the
Using this program thereby maintains the texture, consistency
purpose of chilling or freezing.
and appearance of these foods, with no dehydration or cell
3.1.3 capacity, n—total number of pans in the interior of the
damage.
cabinet.
3.1.18 undercounter, n—cabinet which has a maximum
3.1.4 chill cycle, n—refrigeration mode intended to chill hot
height of no more than 36 in. (914 mm) including legs or
food from 135°F (57°C) to below 41°F (5°C) within4hina
casters and mounting brackets.
100°F (38°C) ambient.
3.1.19 unitary, adj—single piece cabinet construction.
3.1.5 chill cycle time, n—length of time which may be
3.1.20 vertical cabinet, n—any cabinet with single or mul-
specified by the manufacturer that may be less than 4 h where
tiple door arrangements whose height is its greatest dimension
hot food is chilled from 135 to 41°F (5°C) or lower.
and is in excess of 36 in. (914 mm).
3.1.6 delicate (setting), n—also known as a “soft chill” (see
3.1.17).
4. Classification
3.1.7 food probe, n—temperature sensor used by the equip-
4.1 General—Equipment covered by this specification use
ment to monitor the temperature of the food(s) being chilled.
the military specification format of classification and is defined
by Type, Style, Class, Group, Mode, Category, Size, and
3.1.8 hard chill, n—cycle ideal for chilling “standard prod-
Capacity.
ucts” such as cooked meat, pies, lasagna, individually por-
tioned meals etc.
4.2 Type:
4.2.1 Type 1—Undercounter.
3.1.9 hold cycle, n—refrigeration mode intended to hold
4.2.2 Type 2—Reach in.
recently chilled foods at safe refrigerated temperature, typi-
4.2.3 Type 3—Roll in.
cally between 32 to 41°F (0 to 5°C).
4.2.4 Type 4—Roll through.
3.1.10 horizontal cabinet, n—any cabinet of undercounter
or counter height design whose width is its greatest dimension. 4.3 Style:
4.3.1 Style A—Self-contained condensing system.
3.1.11 idle cycle, n—refrigerationmodeintendedtokeepthe
4.3.2 Style B—Remote condensing system.
refrigerated space at a safe refrigerated temperature, typically
between 32 to 41°F (0 to 5°C) and when the refrigerated space
4.4 Class:
is empty/not in use. 4.4.1 Class A—Air cooled.
4.4.2 Class B—Water cooled.
3.1.12 label printer, n—printer integrated with the equip-
ment used to print batch information on a label applied to the
4.5 Group:
food finished product.
4.5.1 Group I)—115V,60Hz,1Ph
4.5.2 Group II)—208-240 V, 60 Hz, 1 Ph
3.1.13 modular, adj—particular method of cabinet construc-
4.5.3 Group III)—208-240 V, 60 Hz, 3 Ph
tion which allows the cabinet and all of its components to be
4.5.4 Group IV)—115/208-240 V, 60 Hz, 1 Ph (3-Wire)
dissembled and reassembled for ease of installation.
4.5.5 Group V)—115/208-240 V, 60 Hz, 3 Ph (4-Wire)
3.1.14 net volume, n—expressed as either:
4.5.6 Group VI)—460 V, 60 Hz, 3 Ph
(1) surface area of a loading level (that is, a shelf)
4.6 Mode:
multiplied by the internal height of the door frame, for reach-in
4.6.1 Mode 1)—Door, left-hand swing.
cabinets, the loading height of the door is the clearance height
4.6.2 Mode 2)—Door, right-hand swing.
minus approximately 10 in. (250 mm), net volume is expressed
3 3
in cubic feet (ft ) (cubic meters, m ); or
4.7 Category:
(2) surface area of the largest possible rack shelf multiplied
4.7.1 Category A)—2 in. legs.
by the loading height, for roll-in cabinets, net volume is
4.7.2 Category B)—3 in. legs.
3 3
expressed in cubic feet (ft ) (cubic meters, m ).
4.7.3 Category C)—4 in. legs.
3.1.15 positive latching hardware, n—any latching mecha- 4.7.4 Category D)—6 in. legs.
nism that requires that the device be disengaged before the 4.7.5 Category E)—3 in. casters (minimum of two casters
door can be opened. with brakes).
F3255 − 19
4.7.6 Category F)—4 in. casters (minimum of two casters 6. Materials and Manufacture
with brakes).
6.1 General—Equipment shall conform to the applicable
4.7.7 Category G)—5 in. casters (minimum of two casters
documents listed in Section 2.
with brakes).
4.7.8 Category H)—Sealed to floor.
7. Chemical Composition
4.8 Size and Capacity: 7.1 Ozone Depleting Compounds—“Type One” ozone de-
4.8.1 Capacity a)—Less than 50 lb.
pleting compounds shall not be used as a refrigerant or as a
4.8.2 Capacity b)—51 to less than 65 lb. component of foam insulation and shall be the manufacturer’s
4.8.3 Capacity c)—66 to less than 150 lb.
standard chemicals.
4.8.4 Capacity d)—151 to less than 225 lb.
8. Design and Construction
4.8.5 Capacity e)—226 lb and above.
8.1 Performance Requirements:
4.9 Additional letters and characters may be used for
8.1.1 Performance test methods will be developed at a
optional information agreed upon by the buyer and seller for
future date.
other specifications such as mounting style, chill cycle needs,
8.1.2 Energy performance test methods will be developed at
etc.
a future date.
5. Ordering Information
8.2 When specified in the purchase order or contract, the
purchaser shall be furnished certification that samples repre-
5.1 Ordering Data—Purchasers shall select rapid pull down
refrigerator (blast chillers), freezers (blast freezers), combina- sentingeachlothavebeeneithertestedorinspectedasdirected
in this specification and the requirements have been met.When
tion (blast chill/freezers) and any preferred options and include
the following information in the purchasing document: specified in the purchase order or contract, a report of the test
5.1.1 Title, number, and date of this specification, results shall be furnished.
5.1.2 Type, Style, Class, Group, Mode, Category Size and
8.3 Modular Installation—Modularunitsshallbecapableof
Style of unit required,
being assembled and installed in the location where they are to
5.1.3 Desired exterior and interior finishes,
be used.Aminimum of 3 in. (76 mm) of space, in excess of the
5.1.4 Quantity to be furnished,
finished height and width, is required to accommodate the unit.
5.1.5 Number of doors, type (solid or glass), hinging or
The total installation of the unit is to be accomplished from the
swing,
front of the unit without access to the exterior sides, back, or
5.1.6 When hardware and fittings are to be other than as
top.
specified (see 5.1.5),
8.4 Accessories—If specified, accessories such as built-in
5.1.7 Accessory equipment: such as spare parts, mainte-
trim and locks shall be provided.
nance parts required, or other options available by the
manufacturer, or a combination thereof,
9. Workmanship, Finish, and Appearance
5.1.8 When Federal/Military procurement is required, re-
9.1 General—The final product including all components
view and implement the applicable supplementary require-
and assemblies of the units shall be free from dirt and other
ments (see S1 through S8.8.3),
extraneousmate
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