All Standards Related to F2379

Standards

Standards Related to F2379 - Standard Test Method for Energy Performance of Powered Open Warewashing Sinks /

F2643-09	Standard Specification for Powered Pot, Pan and Utensil Washing Sinks
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F2022-01(2007)	Standard Test Method for Performance of Booster Heaters
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F2380-04(2010)	Standard Test Method for Performance of Conveyor Toasters
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F2239-10	Standard Test Method for Performance of Conveyor Broilers
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F2238-09	Standard Test Method for Performance of Rapid Cook Ovens
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F2093-11	Standard Test Method for Performance of Rack Ovens
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F1275-03(2008)	Standard Test Method for Performance of Griddles
Also Available in these Collections: DOD-Adopted ASTM Standards ASTM Standards in Building Codes Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F2861-10	Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
Also Available in these Collections: ASTM Standards in Building Codes Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F2237-03(2008)	Standard Test Method for Performance of Upright Overfired Broilers
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment