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1.1 This test method covers the energy consumption and rethermalizing performance of floor-model and countertop water-bath rethermalizers. The food service operator can use this evaluation to select a water-bath rethermalizer and understand its energy consumption and production capacity. 1.2...
1.1 These requirements cover indoor use cord and plug connected of permanently connected, furniture power distribution units (FPDU) rated 250 V AC or less and 20 Amperes or less. An FPDU may provide one or more receptacle outlets, inclusive of one current tap integral to the attachment plug, if...
1.1 These requirements cover indoor use cord and plug connected, relocatable power taps (RPT) rated 250 V AC or less and 20 Amperes or less. A RPT may include an integral Class 2 power supply with an integral lead and/or connector(s) output. In accordance with the National Electric Code, NFPA 70,...
This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling. Braising pans shall be self-contained units with all required operating and...
This specification covers the design and performance requirements pertinent to the construction of electrically operated commercial bread slicing machines. Bread slicing machines are classified into types according to feed mechanism, classes according to knife type, and styles into mountability, as...
1.1 This test method covers the energy consumption and cooking performance of floor-model and countertop pasta cookers. The food service operator can use this evaluation to select a pasta cooker and understand its energy consumption and production capacity. 1.2 This test method is applicable...
This specification covers the material, design, and performance requirements pertinent to the manufacture of commercial forced-air gas-fired (Style 1) and electric (Style 2) combination ovens capable of baking, roasting, rethermalizing, and atmospheric pressure steaming, including low-temperature...
This specification covers the design, performance, and certification requirements pertinent to the construction of commercial ice cream, soft serve, and shake freezers that freeze and dispense frozen products (dairy, yogurt, custard, etc.) on a continuous basis. The ice cream freezers are...
1.1 This guide covers the evaluation of the cleaning performance of products intended for use on ceramic tiles. This guide provides techniques for soiling, cleaning, and evaluating performance of detergent systems under controlled, but practical, hard-surface cleaning conditions. Note 1: The soils...
5.1 A critical step in preparing a medical device for safe use on the next patient is effective cleaning. Typically cleaning a medical device includes precleaning at the point-of-use, manual and automated methods for removing soil that accumulate during clinical use. The cleaning solution(s) used...
1.1 This test method covers the energy consumption and rethermalizing performance of floor-model and countertop water-bath rethermalizers. The food service operator can use this evaluation to select a water-bath rethermalizer and understand its energy consumption and production capacity. 1.2...
NOTE: This guide specification covers the requirements for foodservice casework, countertops, slide rails, food shields, pass through shelves, and other accessories.
This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling. Braising pans shall be self-contained units with all required operating and...
NOTE: This guide specification covers the requirements for countertops.
This specification covers the design and performance requirements pertinent to the construction of electrically operated commercial bread slicing machines. Bread slicing machines are classified into types according to feed mechanism, classes according to knife type, and styles into mountability, as...
1.1 This test method covers the energy consumption and cooking performance of floor-model and countertop pasta cookers. The food service operator can use this evaluation to select a pasta cooker and understand its energy consumption and production capacity. 1.2 This test method is applicable...
This specification covers the design, performance, and certification requirements pertinent to the construction of commercial ice cream, soft serve, and shake freezers that freeze and dispense frozen products (dairy, yogurt, custard, etc.) on a continuous basis. The ice cream freezers are...
This specification covers the material, design, and performance requirements pertinent to the manufacture of commercial forced-air gas-fired (Style 1) and electric (Style 2) combination ovens capable of baking, roasting, rethermalizing, and atmospheric pressure steaming, including low-temperature...
This specification covers the material, design, and performance requirements pertinent to the manufacture of commercial forced-air gas-fired (Style 1) and electric (Style 2) combination ovens capable of baking, roasting, rethermalizing, and atmospheric pressure steaming, including low-temperature...
This test method covers the energy consumption and rethermalizing performance of floor-model and countertop water-bath rethermalizers. The food service operator can use this evaluation to select a water-bath rethermalizer and understand its energy consumption and production capacity. This...
