All Standards Related to F2916

Standards

Standards Related to F2916 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment /

F2687-07	Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F1827-12	Standard Terminology Relating to Food Service Equipment
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F2202-02(2007)	Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F2140-11	Standard Test Method for Performance of Hot Food Holding Cabinets
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

F2796-09	Standard Specification for Hot Food Holding Tables
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F1899-98(2008)e1	Standard Specification for Food Waste Pulper Without Waterpress Assembly
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F1568-12	Standard Specification for Food Processors, Electric
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F1150-11	Standard Specification for Commercial Food Waste Pulper and Waterpress Assembly
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment

F1126-12	Standard Specification for Food Cutters (Electric)
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.12 Developed By: Committee F26 on Food Service Equipment