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Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International StandardDetails, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
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