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ASTM International has fully redesigned its International Laboratory Directory, the only directory in the world dedicated to helping manufacturers find the right labs to test their products. Independent laboratories throughout the world rely on thousands of standards and test methods, including many developed by ASTM International. By working with these labs, manufacturers can help ensure that…, Contact:, Anna Spektor, tel +1.610.832.9756; aspektor@astm.org, Media Inquiries:, Dan Bergels, tel +1.610.832.9602; dbergels@astm.org Release #10110
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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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A proposed new ASTM International standard will provide the electrical power industry with a relatively straightforward test for oxidation stability of natural esters. Natural esters, also known as vegetable oils, can be used as an alternative to mineral oil as an insulating liquid in power transformers and other electrical equipment. The proposed standard is ASTM WK21616 , Test Method for…, ASTM Committee D27 Next Meeting:, Nov. 9-11, 2014, November Committee Week, New Orleans, La., Technical Contact:, Kevin J. Rapp, Cargill Industrial Specialties, Brookfield, Wis., Phone: 262-797-5584; kevin_rapp@cargill.com, ASTM Staff Contact:, Kelly Paul, Phone: 610-832-9745; kpaul@astm.org, ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org Release #9618
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ASTM Committee E61 to Maintain and Develop International Standards, ASTM International, one of the largest voluntary standards development organizations in the world, has announced that ASTM Subcommittee E10.01 on Radiation Processing: Dosimetry and Applications has been reorganized as ASTM Committee E61 on Radiation Processing . The new main committee will revise and maintain the existing Subcommittee E10.01 standards and will develop new standards that cover…, ASTM Committee E61 Next Meeting:, Jan. 27-29, 2013, Jacksonville, Fla., ASTM Staff Contact:, Joseph Koury, Phone: 610-832-9804; jkoury@astm.org, ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org R elease #9231
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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 D27 on Electrical Insulating Liquids and Gases is continuing its work on standards for natural esters with the development of a proposed new standard, WK21616 , Test Method for Oxidation Induction Time of Natural Ester Insulating Fluids by Pressure (PDSC) or Regular Differential Scanning Calorimetry (DSC). The proposed standard was submitted under the jurisdiction of…
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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…