1.1 This standard practice for life cycle cost analysis of commercial food service equipment is designed for producers and end-users to utilize when forecasting and (or) evaluating the life cycle costs of equipment by accounting for tangible differences in operating and maintenance costs of commercial food service equipment. Results of the analysis detailed in this standard practice are intended for budgetary purposes. 1.1.1 The results may also be used to compare projected life cycle cost of different models from a single manufacturer, or models manufactured by multiple suppliers, or to establish when it is cost effective to replace a specific equipment versus incurring continued maintenance expenses. 1.2 Major categories included in this analysis include total purchase price, service and repair costs, preventative maintenance costs, utility operating costs and disposal costs. The results may be quantified as a yearly running total and a net present value. 1.3 Inputs for this life-cycle analysis will need to come from a variety of sources, including manufacturers, service agents, utility companies, and end users. Not all input variables need be considered for effective analysis. To avoid skewing the results, sections where reliable estimates are not available should be left out of the analysis. 1.4 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. 1.5 This standard is intended to address the life cycle cost of deep fat fryers only.
The standard is needed because the general life cycle cost standard is complex to use. Members thought at a version which is more tailored to fryers would be simplified and contain information which will simplify it for that type of equipment.
The title and scope are in draft form and are under development within this ASTM Committee.Back to Top
Mark Mc Cabe
Draft Under Development