ASTM F2875-10(2020)

Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods

SIGNIFICANCE AND USE
5.1 This guide provides criteria for evaluating the capability of a laboratory to properly perform commercial cooking appliance energy consumption and cooking-energy efficiency evaluations, and to establish essential characteristics pertaining to the organization, personnel, facilities, and quality systems of the laboratory.
SCOPE
1.1 The scope of this guide includes the laboratory and organizational requirements to test commercial cooking and warming appliances (for example, griddles, fryers, ovens, steam cookers, and hot food holding cabinets) for preheat energy consumption and time, idle energy rate, cooking-energy efficiency, and production capacity, in accordance with the appropriate ASTM test methods under the jurisdiction of Committee F26, including the following:    
Test Method  
F1275  
Test Method  
F1361  
Test Methods  
F1484  
Test Method  
F1496  
Test Methods  
F1521  
Test Method  
F1605  
Test Method  
F1639  
Test Method  
F1695  
Test Method  
F1784  
Test Method  
F1785  
Test Method  
F1786  
Test Method  
F1787  
Test Method  
F1817  
Test Method  
F1964  
Test Method  
F1965  
Test Method  
F1991  
Test Method  
F2093  
Test Method  
F2140  
Test Method  
F2142  
Test Method  
F2144  
Test Method  
F2237  
Test Method  
F2238  
Test Method  
F2239  
Test Method  
F2380  
Test Method  
F2473  
1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered 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.

General Information

• Status: Published
• Publication Date: 30-Jun-2020
• ICS: 71.040.10 - Chemical laboratories. Laboratory equipment
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaces: ASTM F2875-10(2015) - Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
• Effective Date: 01-Jul-2020
• Refers: ASTM F1275-14(2020) - Standard Test Method for Performance of Griddles
• Effective Date: 01-Aug-2020
• Refers: ASTM F1784-97(2020) - Standard Test Method for Performance of a Pasta Cooker
• Effective Date: 01-Jul-2020
• Refers: ASTM F1785-97(2020) - Standard Test Method for Performance of Steam Kettles
• Effective Date: 01-Jul-2020
• Refers: ASTM F1787-98(2020) - Standard Test Method for Performance of Rotisserie Ovens
• Effective Date: 01-Jul-2020
• Refers: ASTM F2237-03(2020) - Standard Test Method for Performance of Upright Overfired Broilers
• Effective Date: 01-Jul-2020
• Refers: ASTM F2140-11(2019) - Standard Test Method for Performance of Hot Food Holding Cabinets
• Effective Date: 01-May-2019
• Refers: ASTM F1496-13(2019) - Standard Test Method for Performance of Convection Ovens
• Effective Date: 01-May-2019
• Refers: ASTM F1605-14(2019) - Standard Test Method for Performance of Double-Sided Griddles
• Effective Date: 01-May-2019
• Refers: ASTM F2142-01(2019) - Standard Test Method for Performance of Drawer Warmers
• Effective Date: 01-May-2019
• Refers: ASTM F2144-09(2016) - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 01-Oct-2016
• Refers: ASTM F2380-04(2016) - Standard Test Method for Performance of Conveyor Toasters
• Effective Date: 01-Oct-2016
• Refers: ASTM F1484-15 - Standard Test Methods for Performance of Steam Cookers
• Effective Date: 01-Nov-2015
• Refers: ASTM F1784-97(2015) - Standard Test Method for Performance of a Pasta Cooker
• Effective Date: 01-Mar-2015
• Refers: ASTM F1787-98(2015) - Standard Test Method for Performance of Rotisserie Ovens
• Effective Date: 01-Mar-2015

Overview

ASTM F2875-10(2020), Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods, establishes essential criteria for laboratories performing energy consumption and cooking-energy efficiency evaluations. Developed by ASTM Committee F26, this guide outlines the organizational, personnel, facility, and quality system requirements needed to conduct standardized testing on commercial cooking and warming appliances, such as griddles, fryers, ovens, steam cookers, and hot food holding cabinets. The standard supports reliable product performance data critical for manufacturers, regulatory agencies, and end users.

Key Topics

• Laboratory capabilities: Criteria for evaluating a laboratory’s ability to perform precise and consistent tests on commercial cooking appliances. This includes proper equipment, qualified personnel, and robust operational protocols.
• Personnel qualifications: Documentation and required training or experience for technical staff performing energy consumption and efficiency testing.
• Equipment calibration and maintenance: Specifications for calibration, traceability, and periodic checks of test equipment spanning electric meters, thermometers, gas meters, and more.
• Operational procedures: Development and implementation of comprehensive written or electronic procedures for all laboratory activities, including methods for sample handling, appliance preparation, and reporting.
• Facility requirements: Standards for laboratory setup, environmental controls, and ventilation necessary for accurate appliance testing.
• Quality assurance: Procedures for maintaining records, conducting internal audits, and ongoing laboratory proficiency testing to ensure consistency and reliability.
• Record keeping: Guidance on maintaining and auditing documentation supporting test results and personnel qualifications for a minimum specified period.
• Independence and impartiality: Measures to avoid conflicts of interest, particularly for third-party testing laboratories.

Applications

• Product compliance testing: Ensures commercial cooking and warming appliances meet the performance specifications defined in various ASTM standards, such as those for energy consumption, idle energy rate, preheat energy, and production capacity.
• Manufacturer development: Assists manufacturers in certifying that their appliances are tested in accredited laboratories meeting internationally recognized best practices, enhancing market acceptance.
• Regulatory support: Provides the foundation for energy efficiency labeling, governmental procurement, and incentive programs requiring verified appliance performance data.
• Quality assurance for food service equipment: Establishes confidence that test results are reproducible, traceable, and conducted in accordance with industry standards, benefiting restaurants, institutional kitchens, and commercial operators.
• Accreditation and audit support: Laboratories can use the guide as a framework for establishing or improving quality management systems and preparing for accreditation by recognized bodies.

Related Standards

ASTM F2875-10(2020) references a comprehensive set of ASTM test methods for specific appliances under the jurisdiction of ASTM Committee F26, including:

• Griddles: ASTM F1275, ASTM F1605
• Open Deep Fat Fryers: ASTM F1361, ASTM F2144
• Steam Cookers: ASTM F1484
• Convection Ovens: ASTM F1496
• Range Tops: ASTM F1521
• Combination Ovens: ASTM F1639
• Rotisserie Ovens, Chinese Ranges, Pasta Cookers, and more

For a full list of referenced methods and specimen applications, consult the ASTM Guide or the Annual Book of ASTM Standards.

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Keywords: laboratory requirements, commercial cooking appliances, energy efficiency testing, ASTM F2875, food service equipment, laboratory accreditation, test methods, quality assurance, equipment calibration, proficiency testing.

Standards Content (Sample)

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: F2875 − 10 (Reapproved 2020) An American National Standard
Standard Guide for
Laboratory Requirements Necessary to Test Commercial
Cooking and Warming Appliances to ASTM Test Methods
This standard is issued under the fixed designation F2875; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope priate safety, health, and environmental practices and deter-
mine the applicability of regulatory limitations prior to use.
1.1 The scope of this guide includes the laboratory and
1.4 This international standard was developed in accor-
organizational requirements to test commercial cooking and
dance with internationally recognized principles on standard-
warming appliances (for example, griddles, fryers, ovens,
ization established in the Decision on Principles for the
steam cookers, and hot food holding cabinets) for preheat
Development of International Standards, Guides and Recom-
energyconsumptionandtime,idleenergyrate,cooking-energy
mendations issued by the World Trade Organization Technical
efficiency, and production capacity, in accordance with the
Barriers to Trade (TBT) Committee.
appropriate ASTM test methods under the jurisdiction of
Committee F26, including the following:
2. Referenced Documents
Test Method F1275
2.1 ASTM Standards:
Test Method F1361
Test Methods F1484 F1275Test Method for Performance of Griddles
Test Method F1496
F1361Test Method for Performance of Open Deep Fat
Test Methods F1521
Fryers
Test Method F1605
F1484Test Methods for Performance of Steam Cookers
Test Method F1639
Test Method F1695
F1496Test Method for Performance of Convection Ovens
Test Method F1784
F1521Test Methods for Performance of Range Tops
Test Method F1785
Test Method F1786 F1605 Test Method for Performance of Double-Sided
Test Method F1787
Griddles
Test Method F1817
F1639Test Method for Performance of Combination Ovens
Test Method F1964
Test Method F1965 (Withdrawn 2012)
Test Method F1991
F1695Test Method for Performance of Underfired Broilers
Test Method F2093
F1784Test Method for Performance of a Pasta Cooker
Test Method F2140
Test Method F2142 F1785Test Method for Performance of Steam Kettles
Test Method F2144
F1786Test Method for Performance of Braising Pans
Test Method F2237
F1787Test Method for Performance of Rotisserie Ovens
Test Method F2238
Test Method F2239 F1817Test Method for Performance of Conveyor Ovens
Test Method F2380
F1964Test Method for Performance of Pressure Fryers
Test Method F2473
F1965Test Method for Performance of Deck Ovens
1.2 Thevaluesstatedininch-poundunitsaretoberegarded
F1991Test Method for Performance of Chinese (Wok)
as standard. The values given in parentheses are mathematical
Ranges
conversions to SI units that are provided for information only
F2093Test Method for Performance of Rack Ovens
and are not considered standard.
F2140Test Method for Performance of Hot Food Holding
1.3 This standard does not purport to address all of the
Cabinets
safety concerns, if any, associated with its use. It is the
F2142Test Method for Performance of Drawer Warmers
responsibility of the user of this standard to establish appro-
F2144Test Method for Performance of Large Open Vat
Fryers
1 2
This guide is under the jurisdiction ofASTM Committee F26 on Food Service For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
and Energy Protocol. Standards volume information, refer to the standard’s Document Summary page on
Current edition approved July 1, 2020. Published August 2020. Originally the ASTM website.
approved in 2010. Last previous edition approved in 2015 as F2875–10 (2015). The last approved version of this historical standard is referenced on
DOI: 10.1520/F2875-10R20. www.astm.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2875 − 10 (2020)
F2237Test Method for Performance of Upright Overfired 6. Organization of the Laboratory
Broilers
6.1 The following information concerning the organization
F2238Test Method for Performance of Rapid Cook Ovens
of the laboratory shall be provided by documentation:
F2239Test Method for Performance of Conveyor Broilers
6.1.1 A description of the organization including:
F2380Test Method for Performance of Conveyor Toasters
6.1.1.1 The complete legal name and address of the main
F2473Test Method for Performance of Water-Bath Rether-
office,
malizers
6.1.1.2 Thenamesandpositionsoftheprincipalofficersand
3. Terminology directors,
6.1.1.3 The laboratory’s ownership, managerial structure,
3.1 Definitions:
and principal members,
3.1.1 cooking-energy effıciency, n—quantity of energy im-
6.1.1.4 The functional description of the laboratory’s orga-
parted to the specified food product, expressed as a percentage
nizational structure, operational departments, and support de-
ofenergyconsumedbytheapplianceduringthecookingevent.
partments and services. This may be demonstrated in the form
3.1.2 cooking energy rate, n—average rate of energy con-
of charts that depict all the divisions, departments, sections,
sumption during the cooking-energy efficiency tests, Btu/h
and units and their relationships,
(kJ/h) or kW.
6.1.1.5 All relevant organizational affiliates of the labora-
3.1.3 energy input rate, n—peak rate at which an appliance
tory and the principal officers of affiliates and directors of the
consumes energy, Btu/h (kJ/h) or kW.
affiliates, where applicable,
3.1.4 idle energy rate, n—an appliance’s rate of energy
6.1.1.6 External organizations and organizational
consumptionwhilemaintainingaready-to-cookorholdstateat
components,andtheirfunctions,thatareutilizedforsignificant
a specified thermostat set point, Btu/h (kJ/h) or kW, .
technical support services, and
3.1.5 pilot energy rate, n—rateofenergyconsumptionbyan
6.1.1.7 A brief history of the laboratory including its rela-
appliance’s continuous pilot (if applicable), Btu/h (kJ/h).
tionship with its organizational component affiliations and
other supporting information.
3.1.6 preheat energy, n—amountofenergyconsumedbythe
appliance while warming the cooking or holding area from 6.1.2 A general description of the type of users of the
ambient temperature to the specified thermostat set point, Btu
laboratory’s services.
(kJ) or kWh.
6.1.3 A listing of the relevant technical services offered.
3.1.7 preheat time, n—time required for the appliance to
6.2 Independence:
warmthecookingorholdingareafromambienttemperatureto
6.2.1 If the testing laboratory is part of an organization
the specified thermostat set point, min.
performing activities other than testing or calibration, or both,
3.1.8 production capacity, n—maximum rate at which an
the laboratory shall define the responsibilities of key personnel
appliance can bring the specified food product to a specified
in the organization that have an involvement or influence on
”cooked" condition, lb/h (kg/h).
the testing, equipment purchase, test data, reports, and calibra-
tion activities, or combination thereof, of the laboratory in
3.1.9 production rate, n—rate at which an appliance brings
order to identify potential conflicts of interest.
the specified food product to a specified “cooked” condition,
lb/h (kg/h). 6.2.2 When a laboratory is part of a larger organization, the
organizational arrangements shall be such that departments
NOTE 1— Does not necessarily refer to maximum rate.
having conflicting interests, such as design engineering,
NOTE 2—Production rate varies with the amount of food being cooked.
production,commercialmarketing,orfinancedonotadversely
3.1.10 uncertainty, n—measure of systematic and precision
influencethelaboratory’scompliancewiththerequirementsof
errors in specified instrumentation or measure of repeatability
this guide.
of a reported test result.
6.2.3 If the laboratory wishes to be recognized as a third-
partylaboratory,itshalldemonstratethatitisimpartialandthat
4. Summary of Guide
it and its personnel are free from any undue commercial and
4.1 Guide to outline requirements for laboratories to test to
financial pressures and job performance evaluations that might
ASTM performance specifications for commercial cooking
influence their technical judgment. The third-party testing or
appliances that include the necessary organizational structure,
calibration laboratory shall not engage in any activities that
facility, equipment, instrumentation, procedures, reporting and
may endanger trust in its independence of judgment and
proficiency testing.
integrity in relation to its testing or calibration activities.
5. Significance and Use
7. Responsibilities and Duties
5.1 Thisguideprovidescriteriaforevaluatingthecapability
of a laboratory to properly perform commercial cooking 7.1 An appliance testing laboratory’s capabilities shall
appliance energy consumption and cooking-energy efficiency include,butnotbelimitedto,thefollowing(whereapplicable):
evaluations,andtoestablishessentialcharacteristicspertaining preheat energy consumption and time, idle energy rate,
totheorganization,personnel,facilities,andqualitysystemsof cooking-energy efficiency, and production capacity, as defined
the laboratory. in the appropriate ASTM test methods.
F2875 − 10 (2020)
7.2 It is the responsibility of the laboratory to ensure the personnel.Shallhaveapracticalbackgroundinthetechnology
following: and be familiar with other commonly used methods.
7.2.1 It performs only examinations for which it is ad-
10. Procedures Manual
equately equipped and staffed,
7.2.2 Its employees perform only examinations for which
10.1 The laboratory shall prepare a written or electronic
they are adequately qualified,
procedures manual for the type of work for which the labora-
7.2.3 Its equipment is calibrated and its personnel are
tory is contracted.Additional requirements or clarifications are
qualified, and
contained in 10.2 through 10.6. The Procedures Manual shall
7.2.4 All equipment, equipment calibrations, and personnel
be of sufficient detail to provide complete guidance on its use
qualifications are properly maintained in accordance with this
to the laboratory personnel.
guide.
NOTE 3—The procedures manual may include multiple volumes for
7.3 Thefollowingdutiesarethoseusuallyperformedbythe
each type of work conducted by the testing laboratory.
laboratory:
10.1.1 The laboratory management shall designate a person
7.3.1 Performance of all testing in accordance with the
or persons within the laboratory who shall have responsibility
specified ASTM test methods, and
for maintaining the laboratory’s quality system.This person or
7.3.2 Preparation of formal reports of all the results of the
persons shall have direct access to top management. This
testing defined in 7.3.1. The laboratory shall be prepared to
person or persons shall ensure that an internal audit is
substantiate examination results when required.
conducted at least once every year to verify that the quality
7.4 The laboratory shall maintain a records retention policy
system is functioning properly as documented in the Proce-
that is compatible with its mission.
dures Manual.
10.1.2 The laboratory shall maintain a record of changes to
8. Personnel
the Procedures Manual.
8.1 The laboratory shall document and maintain a record of
10.2 Operational Procedures—This section shall contain
the following:
the information necessary to control the various activities
8.1.1 Writtenoutlineorchartdefiningoperationalpersonnel
necessary for testing appliances. Items covered shall include
positions and their lines of responsibility and authority,
receiving and preparing samples, identification and marking,
8.1.2 Job description for each professional, scientific,
test procedures and specifications to be used, reports, and
supervisory, and technical position category, documenting the
return of samples.
required education, training, or experience, or a combination
10.3 PersonnelQualification—Thissectionshallcontainthe
thereof.
requirements and procedures for training, as outlined in Sec-
8.1.3 Records or resumes that document the qualifications,
tion 9.1.
work experience, and training history of each person in a
position described in 8.1.2.
10.4 Equipment Maintenance and Calibration—All test
8.1.4 Thelaboratoryshallmakeavailableadescriptionofits
equipment shall be calibrated and traceable to the National
meansofensuringthecontinuedcompetenceofitspersonnelto
Institute of Standards and Technology (NIST) or equivalent.
perform commercial cooking appliance testing, including
...