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An ASTM International committee is creating a standard to support the emergence of a geosynthetic material that is increasingly used in soil erosion protection and other construction projects. All interested parties are invited to participate in this effort (WK49719, Test Method for Determining the Flexural Strength of a Geosynthetic Cementitious Composite Mat (GCCM) Using the Three-Point Bending…, ASTM Committee D35 on Geosynthetics Next Meeting:, June 29-July 1, 2016, June Committee Week, Chicago, Ill., Media Inquiries:, Nathan Osburn, tel +1.610.832.9603; nosburn@astm.org, Technical Contact: John, Paulson, Dison Supply LLC, Atlanta, Ga., tel +1.770.851.6090; jnptut@aol.com , ASTM Staff Contact:, Katerina Koperna, tel +1.610.832.9728; kkoperna@astm.org Release #10006
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A new ASTM standard consolidates six current standards on structural fasteners. With hundreds of millions of fasteners produced to ASTM specifications each year, industry will benefit from the streamlined approach provided by the new ASTM standard ( F3125 : Specification for High Strength Structural Bolts, Steel and Alloy Steel, Heat Treated, 120 ksi (830 MPa) and150 ksi (1040 MPa) Minimum…, ASTM Committee F16 Next Meeting:, May 17-19, 2015, May committee week, Anaheim, Calif., Media Inquiries:, Nathan Osburn, tel +1.610.832.9603; nosburn@astm.org, Technical Contact:, Chad Larson, LeJeune Bolt Co., Burnsville, Minn., tel +1.952.890.7700; clarson@lejeunebolt.com, ASTM Staff Contact:, Jennifer Rodgers, tel +1.610.832.9694; jrodgers@astm.org Release #9785 ###
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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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Bisphenol A, or BPA, is a high production volume chemical widely used in manufacturing polycarbonate plastics and epoxy resins that are used in many industries. Procedures described in a new ASTM International standard will be used for measuring BPA concentration in environmental media such as soils, sludges and biosolids. The new standard, ASTM D7858 , Test Method for Determination of Bisphenol…, ASTM Committee D34 Next Meeting:, Virtual meeting, Oct. 10-11, 2013, Technical Contact:, Lawrence Zintek, Ph.D., U.S. Environmental Protection Agency, Region 5 Chicago Regional Laboratory, Chicago, Ill., Phone: 312-886-2925; zintek.lawrence@epa.gov, ASTM Staff Contact:, Alyson Fick, Phone: 610-832-9710; afick@astm.org, ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org Release #9456
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A new ASTM subcommittee will develop proposed standards to analyze organic compounds discharged into sanitary sewers. Subcommittee D34.02 on Discharge of Organic Wastes into Sanitary Sewers is part of ASTM International Committee D34 on Waste Management . “Considering the need for low detection limits and measurements that would assure all of the compounds of interest have been measured, sanitary…, ASTM Committee D34 Next Meeting:, April 2-3, 2013, EPA Headquarters, Las Vegas, Nev., Technical Contact:, John E. Burnett, Department of Public Works of Baltimore County, Columbia, Md., Phone: 410-887-5488; jeburnett@baltimorecountymd, ASTM Staff Contact:, Alyson Fick, Phone: 610-832-9710; afick@astm.org , ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org Release #9331
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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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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…