ASTM-F2875 › Historical Revision Information
Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
The following bibliographic material is provided to assist you with your purchasing decision:
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:
Test Method | F1275 |
Test Method | F1361 |
Test Methods | F1484 |
Test Method | F1496 |
Test Methods | F1521 |
Test Method | F1605 |
Test Method | F1639 |
Test Method | F1695 |
Test Method | F1784 |
Test Method | F1785 |
Test Method | F1786 |
Test Method | F1787 |
Test Method | F1817 |
Test Method | F1964 |
Test Method | F1965 |
Test Method | F1991 |
Test Method | F2093 |
Test Method | F2140 |
Test Method | F2142 |
Test Method | F2144 |
Test Method | F2237 |
Test Method | F2238 |
Test Method | F2239 |
Test Method | F2380 |
Test Method | F2473 |
1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
Significance and Use
5.1 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;
To find similar documents by ASTM Volume:
15.12 (Livestock, Meat, and Poultry Evaluation Systems; Food Service Equipment)
To find similar documents by classification:
This document comes with our free Notification Service, good for the life of the document.
This document is available in either Paper or PDF format.
Document Number
ASTM-F2875-10(2015)
Revision Level
2010 R15 EDITION
Status
Superseded
Modification Type
Reapproval
Publication Date
May 15, 2015
Document Type
Guide
Page Count
5 pages
Committee Number
F26.06