A-A-859 Breadbox, Pantry

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A-A-859A

Copies of Federal Standards are available from the General Services Administration Business Centers in Boston, MA; New York, NY; Philadelphia, PA; Washington DC; Atlanta, GA; Chicago, IL; Kansas City, MO; Fort Worth, TX; Denver, CO; San Francisco, CA; Los Angeles, CA; and Seattle, WA and the GSA Specifications Unit (3FBP-W), Suite 8100, L’Enfant Plaza, S.W., Washington, DC 20407.

Military Standard:

MIL-STD-105- Sampling Procedures and Tables for Inspection by Attributes.

ASTM Standard:

E 29- Standard Practice for Using Significant Digits In Test Data to Determine Conformance with Specifications.

Application for copies of ASTM standards should be addressed to ASTM, 1916 Race Street, Philadelphia, PA 19103.

NSF International:

Standard Number 2- Food Service Equipment.

Annual Listing- Food Service Equipment and Related Products, Components and Materials.

Application for NSF International documents should be addressed to the NSF International, 3475 Plymouth Road, P.O. Box 130140, Ann Arbor, MI 48113-0140.

3. SALIENT CHARACTERISTICS

3.1 Design and construction. The pantry breadbox may be fabricated from either aluminum or corrosion-resisting steel. The breadbox shall be 11 inches (279.4 mm) high by 17-1/2 inches (444.5 mm) wide by 12-1/2 inches (317.5 mm) deep. A tolerance of + 1/4 inch (6.4 mm) shall be allowed in all directions. The minimum thickness of the material shall be of 0.036 inch (0.9 mm) if aluminum is used and 0.020-inch (0.5 mm) if corrosion-resisting steel is used.

3.1.1 Body. The body shall fabricated from a single piece of metal. A metal staple sized to fit the cover hasp shall be securely fastened on the front of the body. The upper edge of the body shall be reinforced by folding inside to form a hem and flattened tightly. The vertical seam joining the ends of the body shall be flat and shall be centrally located in the back of the body. Small ventilation holes shall be provided at the ends.