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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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Coated fabric products used for oil spill response procedures can deteriorate when stored for long periods of time. A proposed new ASTM standard will provide a nondestructive test for stored equipment to be evaluated for continued suitability over time. ASTM WK37298 , Test Method for Determining Storage Life of Coated Fabric Products, is being developed by Subcommittee F20.11 on Control , part of…, ASTM Committee F20 Next Meeting:, Oct. 23-24, 2012, October Committee Week, Atlanta, Ga., Technical Contact:, Peter Lane, Applied Fabric Technologies Inc., Applied Fabric Technologies Inc., Morris Skimmers International LLC, Orchard Park, N.Y., Phone: 716-662-0632; lane@afti.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 R elease #9310
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ASTM International Committee F20 on Hazardous Substances and Oil Spill Response has approved several standards for in-situ burning. The latest proposed standard on this subject, ASTM WK37324 , Guide for Evaluation of In-Situ Burning Effectiveness, is currently being developed by Subcommittee F20.15 on In-Situ Burning . In-situ burning is a controlled burning, at the spill location, of oil that…, ASTM Committee F20 Next Meeting:, Oct. 23-24, 2012, October Committee Week, Atlanta, Ga., Technical Contact:, Steve Potter, SL Ross Environmental Research Ltd., Ottawa, Ontario, Canada, Phone: 613-232-1564; steve@slross.com, ASTM Staff Contact:, Jeffrey Adkins, Phone: 610-932-9738; jadkins@astm.org, ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org R elease #9294
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A new ASTM International standard will be a useful document for vendors, buyers and regulators in determining the applicability of different types of booms to be used for oil spill response. ASTM F2683 , Guide for Selection of Booms for Oil Spill Response, was developed by Subcommittee F20.11 on Control , part of ASTM International Committee F20 on Hazardous Substances and Oil Spill Response .…
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Standards developed by ASTM International Committees F20 on Hazardous Substances and Oil Spill Response and E47 on Biological Effects and Environmental Fate play a role in both the initial response and follow-up to oil spills. The recent spill in the Gulf of Mexico highlights the importance of standards that cover all aspects of oil spill response and cleanup. F20 on Hazardous Substance and Oil…
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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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Vessel-mounted cameras can be effectively and economically used by ship crews investigating and responding to an oil spill. ASTM International Committee F20 on Hazardous Substances and Oil Spill Response is currently developing a proposed new standard on use of cameras in this realm. WK24607 , Specification for the Design and Use of Vessel-Mounted Camera Systems for Oil Spill Response, is under…
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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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Oil skimmer nameplate capacities are used to evaluate system performance for spill response planning standards. While manufacturers had been free to state any value as to the theoretical capacity of an oil skimmer, a new ASTM International standard provides a test that can be used to establish a realistic capacity. The standard, F2709 , Test Method for Determining Nameplate Recovery Rate of…