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In light of COVID-19 (coronavirus) and growing safety concerns for members and staff, ASTM International announced today that previously scheduled April standards development meetings in Boston (March 29-April 3) and Prague (April 27-30) have been canceled. The decision was based on several factors, including, but not limited to: Continued review of information and recommendations from the U.S.…, Media Inquiries:, Dan Bergels, tel +1.610.832.9602; dbergels@astm.org Release #10993
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A proposed ASTM International guide aims to provide tools that help assess and ultimately improve the usefulness and usability of exoskeletons and exosuits. “Exoskeletons and exosuits can open up a world of possibilities, from helping workers perform industrial tasks while not getting overstressed, to helping stroke victims learning to walk again, to helping soldiers carry heavier rucksacks…, Media Inquiries:, Dan Bergels, tel +1.610.832.9602; dbergels@astm.org, Committee Contact:, Pat Picariello, tel +1.610.832.9720; ppicariello@astm.org Release #10835
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Cook-and-hold ovens allow users to cook food at one temperature and then hold it at a preprogrammed lower temperature. The kitchen staffs at steakhouses, schools and hotels all cook with such ovens. A new ASTM International standard, ASTM F3051 , Test Method for Performance of Cook-and-Hold Ovens, provides a test to gauge oven energy usage. “Since many cook-and-hold units run overnight, end users…, ASTM Committee F26 Next Meeting:, Oct. 7-8, 2014, October Committee Week, New Orleans, La., Technical Contact:, Andre Saldivar, SCE Foodservice Technology Center, Irwindale, Calif., Phone: 626-812-7558; andre.saldivar@sce.com , ASTM Staff Contact:, Kristy Straiton, Phone: 610-832-9640; kstraiton@astm.org , ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org Release #9672
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ASTM Technology and Underground Utilities Committee to Work on Proposed Standards at October MeetingASTM International Committee F36 on Technology and Underground Utilities is developing several proposed new standards. Two such standards are ASTM WK39910 , Practice for the Use of Distributed Optical Fiber Sensing for Monitoring Ground Movements Around Utilities and Tunnels, and ASTM WK41891 , Practice for the Full-Length Monitoring of the Interface Temperature of a Cured in Place Pipe Lining…, ASTM Committee F36 Next Meeting:, Oct. 6, 2013, in conjunction with the 86th Annual Water Environment Federation Technical Exhibition and Conference, Chicago, Ill., Technical Contact:, Jey K. Jeyapalan, Civic Enterprises LLC, New Milford, Conn., Phone: 860-343-1767; jkjeyapalan@earthlink.net , ASTM Staff Contact:, Ashley Wiand, Phone: 610-832-9551; awiand@astm.org , ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org Release #9448
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The U.S. Department of Defense, as well as architects, mechanical engineers and food service consultants who design commercial kitchens, will be the primary users of a proposed new standard, WK25126 , Specification for Recirculating Hood System for Cooking Appliances. WK25126 is being developed by Subcommittee F26.07 on Commercial Kitchen Ventilation, part of ASTM International Committee F26 on…, ASTM Committee F26 Next Meeting:, April 20-21 , April Committee Week, St. Louis, Mo., Technical Contact:, Richard Swierczyna, Architectural Energy Corp., Wood Dale, Ill., Phone: 630-860-1439, rswierczyna@archenergy.com, ASTM Staff Contact:, Christine DeJong, Phone: 610-832-9736, cdejong@astm.org, ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org Release #844 4/Dec2009
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ASTM International Committee F26 on Food Service Equipment will hold a free webinar on operating costs of food service equipment on Sept. 17 from 2 to 3:30 p.m. EST. Based on the ASTM standard F2687 , Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment, the webinar will focus on the two new free tools that have been developed by food industry experts to project the total…
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Requests from industry to develop a standard practice for determining the total cost of ownership for commercial food service equipment have led to the formation of F26.05 on Life Cycle Cost, a subcommittee of ASTM International Committee F26 on Food Service Equipment. “An industry standard for analyzing the life cost of commercial food service equipment is needed to help the industry address…
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ASTM International Committee F36 on Technology and Underground Utilities invites all interested parties to participate in the standards developing activities of Subcommittee F36.60 on Infrastructure Asset Management. The subcommittee is currently developing its first standard. The new subcommittee was formed because the issue of asset management of underground assets of pipeline utilities has…
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A pair of new ASTM International standards developed by ASTM International Committee F26 on Food Service Equipment will be used to replace U.S. Department of Defense military standards. Subcommittee F26.04 on Mechanical Preparation Equipment developed the standards, F 2645 , Specification for Bun Slicing Machines, and F 2646 , Specification for Bread Slicing Machines. According to Richard…
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The heating performance and energy consumption of commercial radiant patio heaters is the subject of a new ASTM International standard. F 2644 , Test Method for Performance of Commercial Patio Heaters, was developed by Subcommittee F26.06 on Energy and Productivity Protocols, which is part of ASTM International Committee F26 on Food Service Equipment. The new standard was originally developed…