ASTM F2916-19
(Practice)Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
SIGNIFICANCE AND USE
5.1 The report provides an equipment specifier or buyer the information they need when submitting data about equipment in a project to sustainable certification programs such as, but not limited to, U.S. Green Building Council’s Leadership in Energy and Environmental Design (LEED) Green Building program. The results of the analysis may also be used to compare to similar pieces of commercial food service equipment to determine which unit has a higher sustainability point total. Because a higher point total does not always indicate the product has a lower environmental impact, the user can review the report to determine how the points were awarded for each unit.
SCOPE
1.1 This practice for analyzing the environmental impact of food service equipment is intended to document the performance of food service equipment using attributes that are indicators of the appliance’s environmental impact. It includes, but is not limited to, cooking, warewashing, refrigeration, ventilation, and mechanical equipment that use energy or water in a typical commercial cooking application.
1.1.1 The method assigns points for each attribute and calculates a total score for the appliance. A specifier or purchaser of the appliance may use the individual results for certain attributes that are important in their analysis of the environmental impact of product. The results may also be used to compare the environmental impact of one model to another of the same type of equipment.
1.1.2 The total score is not intended to provide a positive or negative judgment of a certain appliance’s environmental impact.
1.1.2.1 This analysis includes attributes that occur in the manufacturing, use, and disposal of a product.
1.2 Units—The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
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This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F2916 − 19 An American National Standard
Standard Practice for
Environmental Impact Analysis of Commercial Food Service
1
Equipment
This standard is issued under the fixed designation F2916; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2. Referenced Documents
2
2.1 ASTM Standards:
1.1 This practice for analyzing the environmental impact of
F1275 Test Method for Performance of Griddles
food service equipment is intended to document the perfor-
F1361 Test Method for Performance of Open Deep Fat
mance of food service equipment using attributes that are
Fryers
indicators of the appliance’s environmental impact. It includes,
F1484 Test Methods for Performance of Steam Cookers
but is not limited to, cooking, warewashing, refrigeration,
F1496 Test Method for Performance of Convection Ovens
ventilation,andmechanicalequipmentthatuseenergyorwater
F1521 Test Methods for Performance of Range Tops
in a typical commercial cooking application.
F1605 Test Method for Performance of Double-Sided
1.1.1 The method assigns points for each attribute and
Griddles
calculates a total score for the appliance. A specifier or
F1695 Test Method for Performance of Underfired Broilers
purchaser of the appliance may use the individual results for
F1696 Test Method for Energy Performance of Stationary-
certain attributes that are important in their analysis of the
Rack, Door-Type Commercial Dishwashing Machines
environmental impact of product.The results may also be used
F1704 Test Method for Capture and Containment Perfor-
to compare the environmental impact of one model to another
mance of Commercial Kitchen Exhaust Ventilation Sys-
of the same type of equipment.
tems
1.1.2 The total score is not intended to provide a positive or
F1784 Test Method for Performance of a Pasta Cooker
negative judgment of a certain appliance’s environmental
F1785 Test Method for Performance of Steam Kettles
impact.
F1786 Test Method for Performance of Braising Pans
1.1.2.1 This analysis includes attributes that occur in the
F1787 Test Method for Performance of Rotisserie Ovens
manufacturing, use, and disposal of a product.
F1817 Test Method for Performance of Conveyor Ovens
1.2 Units—The values stated in SI units are to be regarded
F1920 Test Method for Performance of Rack Conveyor
as the standard. No other units of measurement are included in
Commercial Dishwashing Machines
this standard.
F1964 Test Method for Performance of Pressure Fryers
F1965 Test Method for Performance of Deck Ovens
1.3 This standard does not purport to address all of the
F1991 Test Method for Performance of Chinese (Wok)
safety concerns, if any, associated with its use. It is the
Ranges
responsibility of the user of this standard to establish appro-
F2022 Test Method for Performance of Booster Heaters
priate safety, health, and environmental practices and deter-
F2093 Test Method for Performance of Rack Ovens
mine the applicability of regulatory limitations prior to use.
F2140 Test Method for Performance of Hot Food Holding
1.4 This international standard was developed in accor-
Cabinets
dance with internationally recognized principles on standard-
F2141 Test Method for Performance of Self-Serve Hot Deli
ization established in the Decision on Principles for the
Cases
Development of International Standards, Guides and Recom-
F2142 Test Method for Performance of Drawer Warmers
mendations issued by the World Trade Organization Technical
F2143 Test Method for Performance of Refrigerated Buffet
Barriers to Trade (TBT) Committee.
and Preparation Tables
F2144 Test Method for Performance of Large Open Vat
Fryers
1
This practice is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.05 on Life
2
Cycle Cost and Sustainability. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Current edition approved Jan. 15, 2019. Published February 2019. Originally contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
approved in 2011. Last previous edition approved in 2011 as F2916 – 11. DOI: Standards volume information, refer to the standard’s Document Summary page on
10.1520/F2916-19. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F2916 − 19
F2237 Test Method for
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F2916 − 11 F2916 − 19 An American National Standard
Standard Practice for
Environmental Impact Analysis of Commercial Food Service
1
Equipment
This standard is issued under the fixed designation F2916; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This practice for analyzing the environmental impact of food service equipment is intended to document the performance
of food service equipment using attributes that are indicators of the appliance’s environmental impact. It includes, but is not limited
to, cooking, warewashing, refrigeration, ventilation, and mechanical equipment that use energy or water in a typical commercial
cooking application.
1.1.1 The method assigns points for each attribute and calculates a total score for the appliance. A specifier or purchaser of the
appliance may use the individual results for certain attributes that are important in their analysis of the environmental impact of
product. The results may also be used to compare the environmental impact of one model to another of the same type of equipment.
1.1.2 The total score is not intended to provide a positive or negative judgment of a certain appliance’s environmental impact.
1.1.2.1 This analysis includes attributes that occur in the manufacturing, packaging, use, and disposal of a product.
1.2 Units—The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this
standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility
of the user of this standard to establish appropriate safety safety, health, and healthenvironmental practices and determine the
applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization
established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued
by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents
2
2.1 ASTM Standards:
F1275 Test Method for Performance of Griddles
F1361 Test Method for Performance of Open Deep Fat Fryers
F1484 Test Methods for Performance of Steam Cookers
F1496 Test Method for Performance of Convection Ovens
F1521 Test Methods for Performance of Range Tops
F1605 Test Method for Performance of Double-Sided Griddles
3
F1639 Test Method for Performance of Combination Ovens (Withdrawn 2012)
F1695 Test Method for Performance of Underfired Broilers
F1696 Test Method for Energy Performance of Stationary-Rack, Door-Type Commercial Dishwashing Machines
F1704 Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
F1784 Test Method for Performance of a Pasta Cooker
F1785 Test Method for Performance of Steam Kettles
F1786 Test Method for Performance of Braising Pans
F1787 Test Method for Performance of Rotisserie Ovens
F1817 Test Method for Performance of Conveyor Ovens
1
This practice is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.05 on Life Cycle Cost
and Sustainability.
Current edition approved June 1, 2011Jan. 15, 2019. Published August 2011February 2019. Originally approved in 2011. Last previous edition approved in 2011 as
F2916 – 11. DOI: 10.1520/F2916-11.10.1520/F2916-19.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F2916 − 19
F1920 Test Method for Performance of Rack Conveyor Commercial Dishwashing Machines
F1964 Test Method for Performance of Pressure Fryers
F1965 Test Method for Performance of Deck Ovens
F1991 Test Method for Performance of Chinese (Wok) Ranges
F2022 Test Method for Performance of Booster Heaters
F2093 Test Method for Performance of Rack Ovens
F2140 Test Method for Performance of Hot Food Holding Cabinets
F2141 Test M
...
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