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Scope

1.1 The scope of this guide includes the laboratory and organizational requirements to test commercial cooking and warming appliances (for example, griddles, fryers, ovens, steam cookers, and hot food holding cabinets) for preheat energy consumption and time, idle energy rate, cooking-energy efficiency, and production capacity, in accordance with the appropriate ASTM test methods under the jurisdiction of Committee F26, including the following:

Significance and Use

This guide provides criteria for evaluating the capability of a laboratory to properly perform commercial cooking appliance energy consumption and cooking-energy efficiency evaluations, and to establish essential characteristics pertaining to the organization, personnel, facilities, and quality systems of the laboratory.

Keywords

cooking-energy efficiency; efficiency testing; idle energy rate; idle rate; laboratory practices; laboratory qualifications; food service equipment; food service equipment test methods; ICS Number Code 71.040.10 (Chemical laboratories. Laboratory equipment)

To find similar documents by ASTM Volume:

15.12 (Livestock, Meat, and Poultry Evaluation Systems; Food Service Equipment)

To find similar documents by classification:

71.040.10 (Chemical laboratories. Laboratory equipment Including hydrometers, alcoholometers, etc. Apparatus for measurement of volume, mass, density, viscosity, see 17.060 Spectroscopes, see 17.180.30 Temperature-measuring instruments, see 17.200.20 Laboratory ware, see 71.040.20)

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