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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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Ingot producers, forge shops and titanium service centers that hold ingot for conversion by contract forge shops will be the primary users of a proposed new ASTM International standard from Committee B10 on Reactive and Refractory Metals and Alloys . ASTM WK42957 , Specification for Titanium and Titanium Alloy Forging Stock, is being developed by Subcommittee B10.01 on Titanium . According to…, ASTM Committee B10 Next Meeting:, May 6-7, 2014, May Committee Week, Toronto, Ontario, Canada, Technical Contact:, James A. McMaster, MC Consulting, Huletts Landing, N.Y., Phone: 518-499-0331; jimmcmaster@msn.com , ASTM Staff Contact:, Jeffrey Adkins, Phone: 610-832-9738; jadkins@astm.org , ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org Release #9628
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A new ASTM International standard will be used to quantitatively test the ability of a trace detector to reliably sense and identify very small amounts of explosives. ASTM E2677 , Test Method for Determining Limits of Detection in Explosive Trace Detectors, was developed by Subcommittee E54.01 on CBRNE Sensors and Detectors , part of ASTM International Committee E54 on Homeland Security…, ASTM Committee E54 Next Meeting:, May 28-30, 2014, National Institute of Standards and Technology, Gaithersburg, Md., Technical Contact:, Michael Verkouteren, National Institute of Standards and Technology, Gaithersburg, Md., Phone: 301-975-3933; m.verkouteren@nist.gov, ASTM Staff Contact:, Rick Lake, Phone: 610-832-9689; rlake@astm.org, ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org Release #9629
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Snowboards that feature a single channel mounting system with removable inserts allow users to easily adjust the stance position of the bindings on their snowboards. A new ASTM International standard has now been developed that evaluates the insert retention strength of snowboards with channel-mounting systems. ASTM F3030 , Test Method for Snowboards with a Channel-Mounting System and Removable…, ASTM Committee F27 Next Meeting:, Jan. 24, 2014, Lakewood, Colo., Technical Contact:, Jeffrey Burga, Burton Snowboards, Burlington, Vt., Phone: 802-383-6993; jeffreyb@burton.com, ASTM Staff Contact:, Joe Koury, Phone: 610-832-9804; jkoury@astm.org, ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org Release #9558
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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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ASTM International is a recognized resource for snow skiing safety. From technical standard like test methods and specifications to state-of-the-art research, documents offered by ASTM International guide much of the safety measures available in skiing today. A fact sheet on ASTM International and Ski Safety can be found at www.astm.org/skiing . Snow Skiing Standards ASTM International Committee…, Skiing Trauma and Safety, , published in March 2009, features 21 papers written by individuals from many disciplines, all of who are interested in snow sports safety. Some of the papers included are: - Do Helmets Reduce Fatalities or Merely Alter the Patterns of Death?; - Head Kinematics During Experimental Snowboard Falls: Implications for Snow Helmet Standards; - Pediatric Head and Neck Injuries in Snow Sports:…
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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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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…