ASTM F2875-10(2015)

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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

• Status: Historical
• Publication Date: 28-Feb-2015
• 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 - Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
• Effective Date: 01-Mar-2015
• Replaced By: ASTM F2875-10(2020) - Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
• Effective Date: 01-Jul-2020

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: F2875 − 10 (Reapproved 2015) 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 and health practices and determine the applica-
bility of regulatory limitations prior to use.
1.1 The scope of this guide includes the laboratory and
organizational requirements to test commercial cooking and
2. Referenced Documents
warming appliances (for example, griddles, fryers, ovens,
2.1 ASTM Standards:
steam cookers, and hot food holding cabinets) for preheat
F1275Test Method for Performance of Griddles
energyconsumptionandtime,idleenergyrate,cooking-energy
F1361Test Method for Performance of Open Deep Fat
efficiency, and production capacity, in accordance with the
Fryers
appropriate ASTM test methods under the jurisdiction of
F1484Test Methods for Performance of Steam Cookers
Committee F26, including the following:
F1496Test Method for Performance of Convection Ovens
Test Method F1275
F1521Test Methods for Performance of Range Tops
Test Method F1361
Test Methods F1484
F1605 Test Method for Performance of Double-Sided
Test Method F1496
Griddles
Test Methods F1521
Test Method F1605 F1639Test Method for Performance of Combination Ovens
Test Method F1639
(Withdrawn 2012)
Test Method F1695
F1695Test Method for Performance of Underfired Broilers
Test Method F1784
Test Method F1785 F1784Test Method for Performance of a Pasta Cooker
Test Method F1786
F1785Test Method for Performance of Steam Kettles
Test Method F1787
F1786Test Method for Performance of Braising Pans
Test Method F1817
Test Method F1964 F1787Test Method for Performance of Rotisserie Ovens
Test Method F1965
F1817Test Method for Performance of Conveyor Ovens
Test Method F1991
F1964Test Method for Performance of Pressure Fryers
Test Method F2093
Test Method F2140 F1965Test Method for Performance of Deck Ovens
Test Method F2142
F1991Test Method for Performance of Chinese (Wok)
Test Method F2144
Ranges
Test Method F2237
Test Method F2238 F2093Test Method for Performance of Rack Ovens
Test Method F2239
F2140Test Method for Performance of Hot Food Holding
Test Method F2380
Cabinets
Test Method F2473
F2142Test Method for Performance of Drawer Warmers
1.2 Thevaluesstatedininch-poundunitsaretoberegarded
F2144Test Method for Performance of Large Open Vat
as standard. The values given in parentheses are mathematical
Fryers
conversions to SI units that are provided for information only
F2237Test Method for Performance of Upright Overfired
and are not considered standard.
Broilers
1.3 This standard does not purport to address all of the
F2238Test Method for Performance of Rapid Cook Ovens
safety concerns, if any, associated with its use. It is the
F2239Test Method for Performance of Conveyor Broilers
responsibility of the user of this standard to establish appro-
F2380Test Method for Performance of Conveyor Toasters
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 March 1, 2015. Published May 2015. Originally the ASTM website.
approved in 2010. Last previous edition approved in 2010 as F2875–10. DOI: The last approved version of this historical standard is referenced on
10.1520/F2875-10R15. www.astm.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2875 − 10 (2015)
F2473Test Method for Performance of Water-Bath Rether- 6.1.1.1 The complete legal name and address of the main
malizers office,
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
6.1.1.7 A brief history of the laboratory including its rela-
3.1.5 pilot energy rate, n—rateofenergyconsumptionbyan
tionship with its organizational component affiliations and
appliance’s continuous pilot (if applicable), Btu/h (kJ/h).
other supporting information.
3.1.6 preheat energy, n—amountofenergyconsumedbythe
6.1.2 A general description of the type of users of the
appliance while warming the cooking or holding area from
laboratory’s services.
ambient temperature to the specified thermostat set point, Btu
6.1.3 A listing of the relevant technical services offered.
(kJ) or kWh.
6.2 Independence:
3.1.7 preheat time, n—time required for the appliance to
6.2.1 If the testing laboratory is part of an organization
warmthecookingorholdingareafromambienttemperatureto
performing activities other than testing or calibration, or both,
the specified thermostat set point, min.
the laboratory shall define the responsibilities of key personnel
3.1.8 production capacity, n—maximum rate at which an
in the organization that have an involvement or influence on
appliance can bring the specified food product to a specified
the testing, equipment purchase, test data, reports, and calibra-
”cooked" condition, lb/h (kg/h).
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,
6.2.2 When a laboratory is part of a larger organization, the
lb/h (kg/h).
organizational arrangements shall be such that departments
having conflicting interests, such as design engineering,
NOTE 1— Does not necessarily refer to maximum rate.
production,commercialmarketing,orfinancedonotadversely
NOTE 2—Production rate varies with the amount of food being cooked.
influencethelaboratory’scompliancewiththerequirementsof
3.1.10 uncertainty, n—measure of systematic and precision
this guide.
errors in specified instrumentation or measure of repeatability
6.2.3 If the laboratory wishes to be recognized as a third-
of a reported test result.
partylaboratory,itshalldemonstratethatitisimpartialandthat
4. Summary of Guide it and its personnel are free from any undue commercial and
financial pressures and job performance evaluations that might
4.1 Guide to outline requirements for laboratories to test to
influence their technical judgment. The third-party testing or
ASTM performance specifications for commercial cooking
calibration laboratory shall not engage in any activities that
appliances that include the necessary organizational structure,
may endanger trust in its independence of judgment and
facility, equipment, instrumentation, procedures, reporting and
integrity in relation to its testing or calibration activities.
proficiency testing.
7. Responsibilities and Duties
5. Significance and Use
7.1 An appliance testing laboratory’s capabilities shall
5.1 Thisguideprovidescriteriaforevaluatingthecapability
include,butnotbelimitedto,thefollowing(whereapplicable):
of a laboratory to properly perform commercial cooking
preheat energy consumption and time, idle energy rate,
appliance energy consumption and cooking-energy efficiency
cooking-energy efficiency, and production capacity, as defined
evaluations,andtoestablishessentialcharacteristicspertaining
in the appropriate ASTM test methods.
totheorganization,personnel,facilities,andqualitysystemsof
the laboratory.
7.2 It is the responsibility of the laboratory to ensure the
following:
6. Organization of the Laboratory
7.2.1 It performs only examinations for which it is ad-
6.1 The following information concerning the organization equately equipped and staffed,
of the laboratory shall be provided by documentation: 7.2.2 Its employees perform only examinations for which
6.1.1 A description of the organization including: they are adequately qualified,
F2875 − 10 (2015)
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
each type of work conducted by the testing laboratory.
7.3 Thefollowingdutiesarethoseusuallyperformedbythe
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
system is functioning properly as documented in the Proce-
7.4 The laboratory shall maintain a records retention policy
dures Manual.
that is compatible with its mission.
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
10.4 Equipment Maintenance and Calibration—All test
position described in 8.1.2.
equipment shall be calibrated and traceable to the National
8.1.4 Thelaboratoryshallmakeavailableadescriptionofits
Institute of Standards and Technology (NIST) or equivalent.
meansofensuringthecontinuedcompetenceofitspersonnelto
This section shall contain all of the following:
perform commercial cooking appliance testing, including the
10.4.1 Inventory Listing—All available equipment shall be
maintenance of written records to document the results.
listed with the following information noted:
9. Personnel Qualification
10.4.1.1 Name of the manufacturer,
10.4.1.2 Equipment model and serial number,
9.1 Commercial cooking appliance testing personnel, in-
10.4.1.3 Characteristics subject to calibration,
cluding contracted personnel, shall be qualified with a mini-
10.4.1.4 Range of operation and range of calibration,
mum of two years post-secondary education or equivalent
10.4.1.5 Reference to recognized standardization proce-
work experience, be proficient in data acquisition and record-
dures acceptable to the authority, if applicable,
ing of energy measurement, water measurement, and tempera-
10.4.1.6 Frequency of calibration,
ture systems, and be able to operate data acquisition hardware
10.4.1.7 Allowable tolerances or maximum sensitivity, and
and related software.
10.4.1.8 Source of verification,
9.2 LEVEL I—Qualified to perform specific calibrations,
10.4.2 Calibration—Each instrument, when calibration is
specific examinations and specific evaluations (with specific
required,shallhaveeitheracalibrationstickeraffixedorrecord
written instructions).
of certification on file, containing the following:
9.3 LEVEL II—Qualified to set-up and calibrate equipment
10.4.2.1 Instrument calibrated,
and to interpret and evaluate results with respect to codes,
10.4.2.2 Serial number,
standards, and specifications. Shall be able to prepare written
10.4.2.3 Calibration date,
instructions and be qualified to provide on-the-job training,
10.4.2.4 Calibration next due date, and
guidance to trainees, and to report examination results.
10.4.2.5 Nameofindividualwhoperformedlastcalibration.
9.4 LEVEL III—Capable and responsible for establishing Ifcalibrationisnotrequired,astickerstating“nocalibrationis
techniques,interpretingcodes,anddesignatingthetestmethod
necessary” shall be affixed, or a record shall be on file to this
and technique to be used. Capable of training Level I and II effect.
personnel.Shallhaveapracticalbackgroundinthetechnology
10.4.2.6 Equipment that has been subjected to overloading
and be familiar with other commonly used methods. or mishandling, gives suspect results, or has been shown to be
defective or outside specified limits, shall be taken out of
10. Procedures Manual
service. It shall be isolated to prevent its use or clearly la
...

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: F2875 − 10 F2875 − 10 (Reapproved 2015) 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. 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 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 and health practices and determine the applicability of regulatory
limitations prior to use.
2. Referenced Documents
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
This guide is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity and
Energy Protocol.
Current edition approved Nov. 1, 2010March 1, 2015. Published December 2010May 2015. Originally approved in 2010. Last previous edition approved in 2010 as
F2875 – 10. DOI: 10.1520/F2875-10.10.1520/F2875-10R15.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. 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
F2875 − 10 (2015)
F1521 Test Methods for Performance of Range Tops
F1605 Test Method for Performance of Double-Sided Griddles
F1639 Test Method for Performance of Combination Ovens (Withdrawn 2012)
F1695 Test Method for Performance of Underfired Broilers
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
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
F2093 Test Method for Performance of Rack Ovens
F2140 Test Method for Performance of Hot Food Holding Cabinets
F2142 Test Method for Performance of Drawer Warmers
F2144 Test Method for Performance of Large Open Vat Fryers
F2237 Test Method for Performance of Upright Overfired Broilers
F2238 Test Method for Performance of Rapid Cook Ovens
F2239 Test Method for Performance of Conveyor Broilers
F2380 Test Method for Performance of Conveyor Toasters
F2473 Test Method for Performance of Water-Bath Rethermalizers
3. Terminology
3.1 Definitions:
3.1.1 cooking-energy effıciency, n—quantity of energy imparted to the specified food product, expressed as a percentage of
energy consumed by the appliance during the cooking event.
3.1.2 cooking energy rate, n—average rate of energy consumption during the cooking-energy efficiency tests, Btu/h (kJ/h) or
kW.
3.1.3 energy input rate, n—peak rate at which an appliance consumes energy, Btu/h (kJ/h) or kW.
3.1.4 idle energy rate, n—an appliance’s rate of energy consumption while maintaining a ready-to-cook or hold state at a
specified thermostat set point, Btu/h (kJ/h) or kW, .
3.1.5 pilot energy rate, n—rate of energy consumption by an appliance’s continuous pilot (if applicable), Btu/h (kJ/h).
3.1.6 preheat energy, n—amount of energy consumed by the appliance while warming the cooking or holding area from ambient
temperature to the specified thermostat set point, Btu (kJ) or kWh.
3.1.7 preheat time, n—time required for the appliance to warm the cooking or holding area from ambient temperature to the
specified thermostat set point, min.
3.1.8 production capacity, n—maximum rate at which an appliance can bring the specified food product to a specified ”cooked"
condition, lb/h (kg/h).
3.1.9 production rate, n—rate at which an appliance brings the specified food product to a specified “cooked” condition, lb/h
(kg/h).
NOTE 1— Does not necessarily refer to maximum rate.
NOTE 2—Production rate varies with the amount of food being cooked.
3.1.10 uncertainty, n—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a
reported test result.
4. Summary of Guide
4.1 Guide to outline requirements for laboratories to test to ASTM performance specifications for commercial cooking
appliances that include the necessary organizational structure, facility, equipment, instrumentation, procedures, reporting and
proficiency testing.
5. 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.
The last approved version of this historical standard is referenced on www.astm.org.
F2875 − 10 (2015)
6. Organization of the Laboratory
6.1 The following information concerning the organization of the laboratory shall be provided by documentation:
6.1.1 A description of the organization including:
6.1.1.1 The complete legal name and address of the main office,
6.1.1.2 The names and positions of the principal officers and directors,
6.1.1.3 The laboratory’s ownership, managerial structure, and principal members,
6.1.1.4 The functional description of the laboratory’s organizational structure, operational departments, and support departments
and services. This may be demonstrated in the form of charts that depict all the divisions, departments, sections, and units and their
relationships,
6.1.1.5 All relevant organizational affiliates of the laboratory and the principal officers of affiliates and directors of the affiliates,
where applicable,
6.1.1.6 External organizations and organizational components, and their functions, that are utilized for significant technical
support services, and
6.1.1.7 A brief history of the laboratory including its relationship with its organizational component affiliations and other
supporting information.
6.1.2 A general description of the type of users of the laboratory’s services.
6.1.3 A listing of the relevant technical services offered.
6.2 Independence:
6.2.1 If the testing laboratory is part of an organization performing activities other than testing or calibration, or both, the
laboratory shall define the responsibilities of key personnel in the organization that have an involvement or influence on the testing,
equipment purchase, test data, reports, and calibration activities, or combination thereof, of the laboratory in order to identify
potential conflicts of interest.
6.2.2 When a laboratory is part of a larger organization, the organizational arrangements shall be such that departments having
conflicting interests, such as design engineering, production, commercial marketing, or finance do not adversely influence the
laboratory’s compliance with the requirements of this guide.
6.2.3 If the laboratory wishes to be recognized as a third-party laboratory, it shall demonstrate that it is impartial and that it and
its personnel are free from any undue commercial and financial pressures and job performance evaluations that might influence
their technical judgment. The third-party testing or calibration laboratory shall not engage in any activities that may endanger trust
in its independence of judgment and integrity in relation to its testing or calibration activities.
7. Responsibilities and Duties
7.1 An appliance testing laboratory’s capabilities shall include, but not be limited to, the following (where applicable): preheat
energy consumption and time, idle energy rate, cooking-energy efficiency, and production capacity, as defined in the appropriate
ASTM test methods.
7.2 It is the responsibility of the laboratory to ensure the following:
7.2.1 It performs only examinations for which it is adequately equipped and staffed,
7.2.2 Its employees perform only examinations for which they are adequately qualified,
7.2.3 Its equipment is calibrated and its personnel are qualified, and
7.2.4 All equipment, equipment calibrations, and personnel qualifications are properly maintained in accordance with this guide.
7.3 The following duties are those usually performed by the laboratory:
7.3.1 Performance of all testing in accordance with the specified ASTM test methods, and
7.3.2 Preparation of formal reports of all the results of the testing defined in 7.3.1. The laboratory shall be prepared to
substantiate examination results when required.
7.4 The laboratory shall maintain a records retention policy that is compatible with its mission.
8. Personnel
8.1 The laboratory shall document and maintain a record of the following:
8.1.1 Written outline or chart defining operational personnel positions and their lines of responsibility and authority,
8.1.2 Job description for each professional, scientific, supervisory, and technical position category, documenting the required
education, training, or experience, or a combination thereof.
8.1.3 Records or resumes that document the qualifications, work experience, and training history of each person in a position
described in 8.1.2.
8.1.4 The laboratory shall make available a description of its means of ensuring the continued competence of its personnel to
perform commercial cooking appliance testing, including the maintenance of written records to document the results.
F2875 − 10 (2015)
9. Personnel Qualification
9.1 Commercial cooking appliance testing personnel, including contracted personnel, shall be qualified with a minimum of two
years post-secondary education or equivalent work experience, be proficient in data acquisition and recording of energy
measurement, water measurement, and temperature systems, and be able to operate data acquisition hardware and related software.
9.2 LEVEL I—Qualified to perform specific calibrations, specific examinations and specific evaluations (with specific written
instructions).
9.3 LEVEL II—Qualified to set-up and calibrate equipment and to interpret and evaluate results with respect to codes, standards,
and specifications. Shall be able to prepare written instructions and be qualified to provide on-the-job training, guidance to trainees,
and to report examination results.
9.4 LEVEL III—Capable and responsible for establishing techniques, interpreting codes, and designating the test method and
technique to be used. Capable of training Level I and II personnel. Shall have a practical background in the technology and be
familiar with other commonly used methods.
10. Procedures Manual
10.1 The laboratory shall prepare a written or electronic procedures manual for the type of work for which the laboratory is
contracted. Additional requirements or clarifications are contained in 10.2 through 10.6. The Procedures Manual shall be of
sufficient detail to provide complete guidance on its use to the laboratory personnel.
NOTE 3—The procedures manual may include multiple volumes for each type of work conducted by the testing laboratory.
10.1.1 The laboratory management shall designate a person or persons within the laboratory who shall have responsibility for
maintaining the laboratory’s quality system. This person or persons shall have direct access to top management. This person or
persons shall ensure that an internal audit is conducted at least once every year to verify that the quality system is functioning
properly as documented in the Procedures Manual.
10.1.2 The laboratory shall maintain a record of changes to the Procedures Manual.
10.2 Operational Procedures—This section shall contain the information necessary to control the various activities necessary
for testing appliances. Items covered shall include receiving and preparing samples, identification and marking, test procedures and
specifications to be used, reports, and return of samples.
10.3 Personnel Qualification—This section shall contain the requirements and procedures for training, as outlined in Section
9.1.
10.4 Equipment Maintenance and Calibration—All test equipment shall be calibrated and traceable to the National Institute of
Standards and Technology (NIST) or equivalent. This section shall contain all of the following:
10.4.1 Inventory Listing—All available equipment shall be listed with the following information noted:
10.4.1.1 Name of the manufacturer,
10.4.1.2 Equipment model and serial number,
10.4.1.3 Characteristics subject to calibration,
10.4.1.4 Range of operation and range of calibration,
10.4.1.5 Reference to recognized standardization procedures acceptable to the authority, if applicable,
10.4.1.6 Frequency of calibration,
10.4.1.7 Allowable tolerances or maximum sensitivity, and
10.4.1.8 Source of verification,
10.4.2 Calibration—Eac
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