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Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
STANDARD published on 1.11.2010
Designation standards: ASTM F2875-10
Note: WITHDRAWN
Publication date standards: 1.11.2010
SKU: NS-54649
The number of pages: 5
Approximate weight : 15 g (0.03 lbs)
Country: American technical standard
Category: Technical standards ASTM
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)
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. |
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1. 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: |
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2. Referenced Documents | ||||||||||||||||||||||||||||||||||||||||||||||||||
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