1. Scope
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.
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
F1696 Test Method for Energy Performance of Single-Rack, Door-Type Commercial Dishwashing Machines
F1704 Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
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
F1920 Test Method for Performance of Rack Conveyor, Commercial Dishwashing Machines
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
F2022 Test Method for Performance of Booster Heaters
F2093 Test Method for Performance of Rack Ovens
F2140 Test Method for Performance of Hot Food Holding Cabinets
F2141 Test Method for Performance of Self-Serve Hot Deli Cases
F2142 Test Method for Performance of Drawer Warmers
F2143 Test Method for Performance of Refrigerated Buffet and Preparation Tables
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
F2324 Test Method for Prerinse Spray Valves
F2379 Test Method for Energy Performance of Powered Open Warewashing Sinks
F2380 Test Method for Performance of Conveyor Toasters
F2472 Test Method for Performance of Staff-Serve Hot Deli Cases
F2473 Test Method for Performance of Water-Bath Rethermalizers
F2474 Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems
F2519 Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors
ARI Standard
ARIStandard810-2006 Performance Rating of Automatic Commercial Ice Machines Available from Air-Conditioning and Refrigeration Institute (ARI), 4100 North Fairfax Drive, Suite 200, Arlington, VA 22203.
ASHRAE Standard
ASHRAEStandard72-200 Method of Testing Commercial Refrigerators and Freezers Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329, http://www.ashrae.org.
Keywords
commercial food service equipment; equipment life; life cycle cost analysis; net present value; operating cost;
ICS Code
ICS Number Code 97.040.01 (Kitchen equipment in general)
DOI: 10.1520/F2687-07
ASTM International is a member of CrossRef.
Citing ASTM Standards
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