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Roger Bostelman, engineering project manager with the U.S. National Institute of Standards and Technology (NIST), Gaithersburg, Maryland, USA, was recently awarded the 2018 ASTM International James A. Thomas President’s Leadership Award. The President’s Leadership Award recognizes individuals early in their ASTM International career who have significantly advanced ASTM’s mission through…, Media Inquiries:, Dan Bergels, tel +1.610.832.9602; dbergels@astm.org Release #10648
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A new standard developed by ASTM International’s leather committee (D31) provides test methods to estimate its longevity. This new test method (soon to be published as D8137) provides a way to evaluate longevity considering everyday atmospheric conditions like smog and corrosive gases. ASTM International member Kadir Donmez, associate director of the leather research laboratory at the…, Media Inquiries:, Dan Bergels, tel +1.610.832.9602; dbergels@astm.org, Committee Contact:, David Lee, tel +1.610.832.9681; dlee@astm.org Release #10582
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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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If a leather article such as a shoe or a glove were left next to a heater for an extended period of time, would the finish remain soft and flexible or would it change color and develop cracks within the leather finish? A new ASTM International standard will help to answer that question, giving manufacturers a clear method to predict and prevent such problems. ASTM D7912 , Test Method for…, Technical Contact:, Kadir Donmez, Leather Research Laboratory, University of Cincinnati, Cincinnati, Ohio, Phone: 513-242-6300; donmezk@uc.edu, 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 #9623
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ASTM Committee C07 on Lime celebrates 100 years of standards development this year, and its June 27-28 meetings in San Diego, Calif., will feature special events to commemorate this milestone in addition to its regular technical meetings. The committee includes more than 70 professionals who represent lime producers, testing labs, building contractors, utility companies, equipment vendors and…
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Wet blue and wet white are intermediate products used by tanneries that process natural hides and skins into leather. Natural fats and oils need to be largely removed from wet blue and wet white for leather processing to be done properly, but no standard had previously existed to evaluate the effectiveness of such removal. ASTM International Committee D31 on Leather has now developed such a…
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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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A type of lime that has been used in construction since ancient Roman times is now covered by an ASTM International standard. ASTM International Committee C07 on Lime has approved ASTM C1707 , Specification for Pozzolanic Hydraulic Lime for Structural Purposes. The new standard is under the jurisdiction of Subcommittee C07.02 on Specifications and Guidelines. According to Margaret Thomson, the…
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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…