Products and Services / Standards & Publications / Standards Products

    Standards Related to F1203 - F1203

    F1202-16

    Standard Specification for Washing Machines, Heat Sanitizing, Commercial, Pot, Pan, and Utensil Vertically Oscillating Arm Type

    Also Available in these Collections:

    Developed By: Committee F26 on Food Service Equipment

    F1114-16

    Standard Specification for Heat Sanitizing Commercial Pot, Pan, and Utensil Stationary Rack Type Water-Driven Rotary Spray

    Also Available in these Collections:

    Developed By: Committee F26 on Food Service Equipment

    F2643-20

    Standard Specification for Powered Pot, Pan and Utensil Washing Sinks

    Also Available in these Collections:

    Developed By: Committee F26 on Food Service Equipment

    F860-07(2018)e1

    Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Multiple Tank, Rackless Conveyor Type

    Also Available in these Collections:

    Developed By: Committee F26 on Food Service Equipment

    F1237-15

    Standard Specification for Commercial Dishwashing Machines, Multiple-Tank, Continuous Oval-Conveyor Type, Heat Sanitizing

    Also Available in these Collections:

    Developed By: Committee F26 on Food Service Equipment

    F1021-18

    Standard Specification for Feeders, Detergent, Rinse Agent, and Sanitizing Agent for Commercial Dishwashing and Glasswashing Machines

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    Developed By: Committee F26 on Food Service Equipment

    F859-15

    Standard Specification for Heat-Sanitizing Commercial Dishwashing Machines, Multiple Tank, Conveyor Rack Type

    Also Available in these Collections:

    Developed By: Committee F26 on Food Service Equipment

    F1920-20

    Standard Test Method for Performance of Rack Conveyor Commercial Dishwashing Machines

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    Developed By: Committee F26 on Food Service Equipment

    F857-17

    Standard Specification for Hot Water and Chemical Sanitizing Commercial Dishwashing Machines, Stationary Rack Type

    Also Available in these Collections:

    Developed By: Committee F26 on Food Service Equipment