Standards developed by ASTM International Committee F26 on Food Service Equipment are playing an increasingly important role in the industry. F26 standards figure prominently in the Environmental Protection Agency’s Energy Star program, which helps businesses and individuals protect the environment and save money through superior energy efficiency. In addition, F26 has developed a mutually beneficial relationship with the North American Association of Food Equipment Manufacturers.

According to Dipak Negandhi, chair, Committee F26, in March 2005 a NAFEM committee on life cycle costs was designated as an ASTM task group. The task group is developing a standardized template for estimating equipment life cycle costs. Committee F26 intends to develop a life cycle cost standard based on this template and its utilization. Work on this template is ongoing.

"This is an excellent example of cooperation between an industry trade group sponsored by the manufacturers working with equipment users and independent consultants in developing a consensus standards," say Negandhi.

In addition to the NAFEM life cycle cost work, F26 task groups are currently working on standards for hot food tables, char broilers, powered pot, pan and utensil washing sinks, performance of patio heaters and commercial kitchen ventilation/appliance systems.

Members of F26 have made educational presentations at the last two trade shows held by NAFEM in 2003 and 2005. F26 plans to continue to be involved with NAFEM’s educational seminars at future NAFEM trade shows. The focus of the 2005 presentation, made by Negandhi and David Zabrowski, Fisher-Nickel, Inc., was on F26 energy efficiency standards that have been adopted by EPA’s Energy Star program to promote higher efficiency equipment in the industry. F26 standards highlighted by Energy Star include F 1361, Test Method for Performance of Open Deep Fat Fryers, F 1484, Test Methods for Performance of Steam Cookers and F 2140, Test Method for Performance of Hot Food Holding Cabinets. The full presentation may be viewed at the ASTM International Web site (www.astm.org) under F26 Additional Information.

Negandhi says that Committee F 26 invites all interested parties to participate in its subcommittees and task groups. The committee would be particularly interested in involvement from teachers at universities that teach courses in restaurant management and commercial kitchen equipment.

For further technical information, contact Dipak J. Negandhi, Unified Brands, Jackson, Miss. (phone: 601/371-6033; d_negandhi@unifiedbrands.net). Committee F26 will meet April 17-18, at the April Committee Week in Toronto, Ontario, Canada. For membership or meeting details, contact Nancy Morrissey, ASTM International (phone: 610/832-9736; nmorriss@astm.org).

ASTM International standards are available from Customer Service (phone: 610/832-9585; https://www.astm.org/contact) or the Web site store (www.astm.org).

Release #7353