ASTM F2875 - 10

    Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods

    Active Standard ASTM F2875 | Developed by Subcommittee: F26.06

    Book of Standards Volume: 15.12


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    Significance and Use

    This guide provides criteria for evaluating the capability of a laboratory to properly perform commercial cooking appliance energy consumption and cooking-energy efficiency evaluations, and to establish essential characteristics pertaining to the organization, personnel, facilities, and quality systems of the laboratory.

    1. Scope

    1.1 The scope of this guide includes the laboratory and organizational requirements to test commercial cooking and warming appliances (for example, griddles, fryers, ovens, steam cookers, and hot food holding cabinets) for preheat energy consumption and time, idle energy rate, cooking-energy efficiency, and production capacity, in accordance with the appropriate ASTM test methods under the jurisdiction of Committee F26, including the following:


    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

    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

    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

    F2093 Test Method for Performance of Rack Ovens

    F2140 Test Method for Performance of Hot Food Holding Cabinets

    F2142 Test Method for Performance of Drawer Warmers

    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

    F2380 Test Method for Performance of Conveyor Toasters

    F2473 Test Method for Performance of Water-Bath Rethermalizers


    ICS Code

    ICS Number Code 71.040.10 (Chemical laboratories. Laboratory equipment)

    UNSPSC Code

    UNSPSC Code 48101500(Cooking and warming equipment)


    Referencing This Standard

    DOI: 10.1520/F2875-10

    ASTM International is a member of CrossRef.

    Citation Format

    ASTM F2875-10, Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods, ASTM International, West Conshohocken, PA, 2010, www.astm.org

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