All Standards Related to F1919

Standards

Standards Related to F1919 - Standard Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired /

F1495-05	Standard Specification for Combination Oven Electric or Gas Fired
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F1603-12	Standard Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam, Gas and Electric Heated
Also Available in these Collections: DOD-Adopted ASTM Standards Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F1602-12	Standard Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Steam, Gas and Electric Heated
Also Available in these Collections: DOD-Adopted ASTM Standards Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F1963-05(2011)	Standard Specification for Deep-Fat Fryers, Gas or Electric, Open
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F2835-10	Standard Specification for Underfired Broilers
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F2092-01(2007)	Standard Specification for Convection Oven Gas or Electric
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F2834-10a	Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F2521-09	Standard Specification for Heavy-Duty Ranges, Gas and Electric
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment