A-A-52090
or 1020 commercial quality steel. The bread-slicing machine shall have a chute equipped with loaf guides fixed at such an angle that when the back chute is maintained fully loaded with loaves of bread, the loaves shall move by gravity to the knives, be sliced, and move by gravity to the bread stop at the front chute. The bread-slicing machine drives and mechanisms shall be enclosed to the maximum feasible to minimize potential for operator contact with moving parts.
2.2 Knives. The slicing knives shall be heat treated high carbon steel having a Rockwell hardness of C58 to C60 per ASTM E 18 when tested as specified in 3.4.
2.3 Knife frames. The knife frames shall be fabricated from low carbon steel. The knife frames shall have the knives set to slice nominal 1/2 inch thick slices. The frame shall provide for each knife to be independently mounted under balanced tension.
2.4 Loaf guides. Loaf guides shall consist of two full length rails, one on each side of the chute. The position of each rail shall be readily and easily adjustable from 6 inches to a maximum of 16 inches, and able to be securely locked by hand in the desired position.
2.5 Crumb tray. The bread slicing machine shall be provided with a crumb tray. it shall be a pan or drawer attached to the machine which can be easily removed for cleaning.
2.6 Chutes. The bread-slicing machine shall be provided with a back chute and a front chute. The back chute shall be at least 32 inches in length measured from the knives to the back edge of the chute. The front chute shall be provided with a loaf stop. The front chute shall be at least 8 inches in length measured from the knives to the front edge of the front chute. Chutes shall be fabricated of stainless steel type 304 or 303.
2.7 Style 1 bread slicers. The stand shall be of a frame type construction with four legs and fabricated from commercial quality Type 1018 or 1020 steel. The frame shall be welded to the legs to form a rigid assembly and be at least 20 inches in height. Stands shall be provided with means for bolting the stand to the bread-slicing machine. The stands shall have holes for hold down bolts at the floor level. Structural members shall be arranged so as not to form traps, recesses or pockets. If made of hollow stock, frame members shall have the ends closed. All joints and edges where two members are permanently joined shall be joined in such a manner as to minimize horizontal ledges, cracks, crevices and protrusions.
2.8 Electrical characteristics. The bread slicing machine shall be designed to operate on a 120 volt, single phase, 60 hertz power source. When 50 hertz operation is specified (see 5.2), the voltage and phase shall be specified by the contracting officer. Provisions for grounding shall be included in each bread slicer. Access to controls and connections shall be gained from the front of the slicing machine.
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