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  • ASTM
    F2875-10 Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
    Edition: 2010
    $93.60
    Unlimited Users per year

Description of ASTM-F2875 2010

ASTM F2875 - 10

Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods

Active Standard ASTM F2875 | Developed by Subcommittee: F26.06

Book of Standards Volume: 15.12




ASTM F2875

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.

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:


2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.

ASTM Standards

F1275 Test Method for Performance of Griddles

F1361 Test Method for Performance of Open Deep Fat Fryers

F1484 Test Methods for Performance of Steam Cookers

F1496 Test Method for Performance of Convection Ovens

F1521 Test Methods for Performance of Range Tops

F1605 Test Method for Performance of Double-Sided Griddles

F1639 Test Method for Performance of Combination Ovens

F1695 Test Method for Performance of Underfired Broilers

F1784 Test Method for Performance of a Pasta Cooker

F1785 Test Method for Performance of Steam Kettles

F1786 Test Method for Performance of Braising Pans

F1787 Test Method for Performance of Rotisserie Ovens

F1817 Test Method for Performance of Conveyor Ovens

F1964 Test Method for Performance of Pressure Fryers

F1965 Test Method for Performance of Deck Ovens

F1991 Test Method for Performance of Chinese (Wok) Ranges

F2093 Test Method for Performance of Rack Ovens

F2140 Test Method for Performance of Hot Food Holding Cabinets

F2142 Test Method for Performance of Drawer Warmers

F2144 Test Method for Performance of Large Open Vat Fryers

F2237 Test Method for Performance of Upright Overfired Broilers

F2238 Test Method for Performance of Rapid Cook Ovens

F2239 Test Method for Performance of Conveyor Broilers

F2380 Test Method for Performance of Conveyor Toasters

F2473 Test Method for Performance of Water-Bath Rethermalizers


Keywords

cooking-energy efficiency; efficiency testing; idle energy rate; idle rate; laboratory practices; laboratory qualifications; food service equipment; food service equipment test methods;


ICS Code

ICS Number Code 71.040.10 (Chemical laboratories. Laboratory equipment)


DOI: 10.1520/F2875-10

ASTM International is a member of CrossRef.

ASTM F2875

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About ASTM

ASTM International, formerly known as the American Society for Testing and Materials (ASTM), is a globally recognized leader in the development and delivery of international voluntary consensus standards. Today, some 12,000 ASTM standards are used around the world to improve product quality, enhance safety, facilitate market access and trade, and build consumer confidence. ASTM’s leadership in international standards development is driven by the contributions of its members: more than 30,000 of the world’s top technical experts and business professionals representing 150 countries. Working in an open and transparent process and using ASTM’s advanced electronic infrastructure, ASTM members deliver the test methods, specifications, guides, and practices that support industries and governments worldwide.
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