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Significance and Use
5.1 The report provides an equipment specifier or buyer the information they need when submitting data about equipment in a project to sustainable certification programs such as, but not limited to, U.S. Green Building Council’s Leadership in Energy and Environmental Design (LEED) Green Building program. The results of the analysis may also be used to compare to similar pieces of commercial food service equipment to determine which unit has a higher sustainability point total. Because a higher point total does not always indicate the product has a lower environmental impact, the user can review the report to determine how the points were awarded for each unit.
1.1 This practice for analyzing the environmental impact of food service equipment is intended to document the performance of food service equipment using attributes that are indicators of the appliance’s environmental impact. It includes, but is not limited to, cooking, warewashing, refrigeration, ventilation, and mechanical equipment that use energy or water in a typical commercial cooking application.
1.1.1 The method assigns points for each attribute and calculates a total score for the appliance. A specifier or purchaser of the appliance may use the individual results for certain attributes that are important in their analysis of the environmental impact of product. The results may also be used to compare the environmental impact of one model to another of the same type of equipment.
1.1.2 The total score is not intended to provide a positive or negative judgment of a certain appliance’s environmental impact.
220.127.116.11 This analysis includes attributes that occur in the manufacturing, use, and disposal of a product.
1.2 Units—The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
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
ASHRAE StandardASHRAE 72-2005 Method of Testing Commercial Refrigerators and Freezers
ARI StandardARI 810-2006 Performance Rating of Automatic Commercial Ice Machines
EU Standard2002/95/EC Directive on the restriction of the use of certain hazardous substances in electrical and electronic equipment
ICS Number Code 97.040.01 (Kitchen equipment in general)
UNSPSC Code 48100000(Institutional food services equipment)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM F2916-19, Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment, ASTM International, West Conshohocken, PA, 2019, www.astm.orgBack to Top