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ASTM F2687-13

(Practice)

Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment

Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment

SIGNIFICANCE AND USE
5.1 The results of the analysis may be used to compare to similar pieces of commercial food service equipment to determine the unit that has the lowest life cycle cost, or the highest net present value.
SCOPE
1.1 This standard practice for life cycle cost analysis of commercial food service equipment is designed for producers and end-users to utilize when forecasting and (or) evaluating the life cycle costs of equipment by accounting for tangible differences in operating and maintenance costs of commercial food service equipment. Results of the analysis detailed in this standard practice are intended for budgetary purposes.  
1.1.1 The results may also be used to compare projected life cycle cost of different models from a single manufacturer, or models manufactured by multiple suppliers, or to establish when it is cost effective to replace a specific equipment versus incurring continued maintenance expenses.  
1.2 Major categories included in this analysis include total purchase price, service and repair costs, preventative maintenance costs, utility operating costs and disposal costs. The results may be quantified as a yearly running total and a net present value.  
1.3 Inputs for this life-cycle analysis will need to come from a variety of sources, including manufacturers, service agents, utility companies, and end users. Not all input variables need be considered for effective analysis. To avoid skewing the results, sections where reliable estimates are not available should be left out of the analysis.  
1.4 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.

General Information

Status
Historical
Publication Date
31-May-2013
ICS
97.040.01 - Kitchen equipment in general
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.05 - Life Cycle Cost and Sustainability
Current Stage
Ref Project

Relations

Replaces
ASTM F2687-07 - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
Effective Date
01-Jun-2013
Replaced By
ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
Effective Date
01-Jul-2019

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REDLINE ASTM F2687-13 - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service EquipmentREDLINE ASTM F2687-13 - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
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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: F2687 − 13 An American National Standard
Standard Practice for
Life Cycle Cost Analysis of Commercial Food Service
1
Equipment
This standard is issued under the fixed designation F2687; 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 F1361 Test Method for Performance of Open Deep Fat
Fryers
1.1 This standard practice for life cycle cost analysis of
F1484 Test Methods for Performance of Steam Cookers
commercial food service equipment is designed for producers
F1496 Test Method for Performance of Convection Ovens
and end-users to utilize when forecasting and (or) evaluating
F1521 Test Methods for Performance of Range Tops
the life cycle costs of equipment by accounting for tangible
F1605 Test Method for Performance of Double-Sided
differences in operating and maintenance costs of commercial
Griddles
food service equipment. Results of the analysis detailed in this
F1695 Test Method for Performance of Underfired Broilers
standard practice are intended for budgetary purposes.
F1696 Test Method for Energy Performance of Stationary-
1.1.1 The results may also be used to compare projected life
Rack, Door-Type Commercial Dishwashing Machines
cycle cost of different models from a single manufacturer, or
F1704 Test Method for Capture and Containment Perfor-
models manufactured by multiple suppliers, or to establish
mance of Commercial Kitchen Exhaust Ventilation Sys-
when it is cost effective to replace a specific equipment versus
tems
incurring continued maintenance expenses.
F1784 Test Method for Performance of a Pasta Cooker
1.2 Major categories included in this analysis include total
F1785 Test Method for Performance of Steam Kettles
purchase price, service and repair costs, preventative mainte-
F1786 Test Method for Performance of Braising Pans
nance costs, utility operating costs and disposal costs. The
F1787 Test Method for Performance of Rotisserie Ovens
results may be quantified as a yearly running total and a net
F1817 Test Method for Performance of Conveyor Ovens
present value.
F1920 Test Method for Performance of Rack Conveyor,
Commercial Dishwashing Machines
1.3 Inputsforthislife-cycleanalysiswillneedtocomefrom
a variety of sources, including manufacturers, service agents, F1964 Test Method for Performance of Pressure Fryers
utility companies, and end users. Not all input variables need F1965 Test Method for Performance of Deck Ovens
be considered for effective analysis. To avoid skewing the F1991 Test Method for Performance of Chinese (Wok)
results, sections where reliable estimates are not available Ranges
should be left out of the analysis. F2022 Test Method for Performance of Booster Heaters
F2093 Test Method for Performance of Rack Ovens
1.4 The values stated in inch-pound units are to be regarded
F2140 Test Method for Performance of Hot Food Holding
as standard. The values given in parentheses are mathematical
Cabinets
conversions to SI units that are provided for information only
F2141 Test Method for Performance of Self-Serve Hot Deli
and are not considered standard.
Cases
F2142 Test Method for Performance of Drawer Warmers
2. Referenced Documents
F2143 Test Method for Performance of Refrigerated Buffet
2
2.1 ASTM Standards:
and Preparation Tables
F1275 Test Method for Performance of Griddles
F2144 Test Method for Performance of Large Open Vat
Fryers
1
This practice is under the jurisdiction of ASTM Committee F26 on Food
F2237 Test Method for Performance of Upright Overfired
Service Equipment and is the direct responsibility of Subcommittee F26.05 on Life
Broilers
Cycle Cost and Sustainability.
F2238 Test Method for Performance of Rapid Cook Ovens
Current edition approved June 1, 2013. Published August 2013. Originally
F2239 Test Method for Performance of Conveyor Broilers
approved in 2007. Last previous edition approved in 2007 as F2687 – 07. DOI:
10.1520/F2687-13.
F2324 Test Method for Prerinse Spray Valves
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
F2379 Test Method for Energy Performance of Powered
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Open Warewashing Sinks
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. F2380 Test Method for Performance of Conveyor Toasters
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2687 − 13
F2472 Test Method for Performance of Staff-Serve Hot Deli 3.1.8 annual water consumption (ccf)—average annual w
...

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: F2687 − 07 F2687 − 13 An American National Standard
Standard Practice for
Life Cycle Cost Analysis of Commercial Food Service
1
Equipment
This standard is issued under the fixed designation F2687; 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 standard practice for life cycle cost analysis of commercial food service equipment is designed for producers and
end-users to utilize when forecasting and (or) evaluating the life cycle costs of equipment by accounting for tangible differences
in operating and maintenance costs of commercial food service equipment. Results of the analysis detailed in this standard practice
are intended for budgetary purposes.
1.1.1 The results may also be used to compare projected life cycle cost of different models from a single manufacturer, or
models manufactured by multiple suppliers, or to establish when it is cost effective to replace a specific equipment versus incurring
continued maintenance expenses.
1.2 Major categories included in this analysis include total purchase price, service and repair costs, preventative maintenance
costs, utility operating costs and disposal costs. The results may be quantified as a yearly running total and a net present value.
1.3 Inputs for this life-cycle analysis will need to come from a variety of sources, including manufacturers, service agents, utility
companies, and end users. Not all input variables need be considered for effective analysis. To avoid skewing the results, sections
where reliable estimates are not available should be left out of the analysis.
1.4 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.
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 Single-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
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
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 Nov. 1, 2007June 1, 2013. Published December 2007August 2013. Originally approved in 2007. Last previous edition approved in 2007 as
F2687 – 07. DOI: 10.1520/F2687-07.10.1520/F2687-13.
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 ----------------------
F2687 − 13
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 Method for Performance of Self-Serve Hot Deli Cases
F2142 Test Method for Performance of Drawer Warmers
F2143 Test Method for Performance of Refrigerated Buffet and Preparation Tables
F2144 Test Method for Performance of Large Open Vat Fryers
F2237 Test Method for Performance of Upright Overfired
...

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SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the dishwasher is operating at the manufacturer's rated input prior to further testing. This test method also will indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.  
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1.3.1 Procedures to Confirm Dishwasher is Operating Properly Prior to Performance Testing:  
1.3.1.1 Maximum energy input rate of the tank heaters (10.5).
1.3.1.2 Maximum energy input rate of the booster heater, if applicable (10.6).
1.3.1.3 Final sanitizing rinse water consumption calibration (10.7).
1.3.1.4 Booster temperature calibration, if applicable (10.2).
1.3.1.5 Wash tank temperature calibration (10.3).
1.3.1.6 Wash tank pump and conveyor motor calibration (10.4).  
1.3.2 Energy Usage and Cycle Rate Performance Tests:  
1.3.2.1 Washing energy performance test (10.8).
1.3.2.2 Tank heater idle energy rate (10.9).
1.3.2.3 Booster idle energy rate, if provided (10.10).  
1.4 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.  
1.5 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.  
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ASTM F2687-13(2019)(Practice)
Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment

SIGNIFICANCE AND USE
5.1 The results of the analysis may be used to compare to similar pieces of commercial food service equipment to determine the unit that has the lowest life cycle cost, or the highest net present value.
SCOPE
1.1 This practice for life cycle cost analysis of commercial food service equipment is designed for producers and end-users to utilize when forecasting and (or) evaluating the life cycle costs of equipment by accounting for tangible differences in operating and maintenance costs of commercial food service equipment. Results of the analysis detailed in this standard practice are intended for budgetary purposes.  
1.1.1 The results may also be used to compare projected life cycle cost of different models from a single manufacturer, or models manufactured by multiple suppliers, or to establish when it is cost effective to replace a specific equipment versus incurring continued maintenance expenses.  
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1.3 Inputs for this life-cycle analysis will need to come from a variety of sources, including manufacturers, service agents, utility companies, and end users. Not all input variables need be considered for effective analysis. To avoid skewing the results, sections where reliable estimates are not available should be left out of the analysis.  
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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
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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.  
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Standard Test Method for Performance of Rack Conveyor Commercial Dishwashing Machines

SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the dishwasher is operating at the manufacturer's rated input prior to further testing. This test method also will indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.  
5.2 Tank and booster temperatures, as well as water consumption, are adjusted to NSF specifications to insure that the test is applied to a properly functioning dishwasher.  
5.3 Because much of a dishwasher's operating period is spent in the idle condition, tank heater and booster idle energy consumption rate(s) are important parts of predicting dishwasher's energy consumption.  
5.4 The washing energy performance test determines energy usage per rack. This is useful both as a measure for comparing the energy performance of one dishwasher to another and as a predictor of the dishwasher’s energy consumption.  
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1.3.1 Procedures to Confirm Dishwasher is Operating Properly Prior to Performance Testing:  
1.3.1.1 Maximum energy input rate of the tank heaters (10.5).
1.3.1.2 Maximum energy input rate of the booster heater, if applicable (10.6).
1.3.1.3 Final sanitizing rinse water consumption calibration (10.7).
1.3.1.4 Booster temperature calibration, if applicable (10.2).
1.3.1.5 Wash tank temperature calibration (10.3).
1.3.1.6 Wash tank pump and conveyor motor calibration (10.4).  
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1.3.2.1 Washing energy performance test (10.8).
1.3.2.2 Tank heater idle energy rate (10.9).
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1.4 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.  
1.5 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.  
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5.1 The results of the analysis may be used to compare to similar pieces of commercial food service equipment to determine the unit that has the lowest life cycle cost, or the highest net present value.
SCOPE
1.1 This practice for life cycle cost analysis of commercial food service equipment is designed for producers and end-users to utilize when forecasting and (or) evaluating the life cycle costs of equipment by accounting for tangible differences in operating and maintenance costs of commercial food service equipment. Results of the analysis detailed in this standard practice are intended for budgetary purposes.  
1.1.1 The results may also be used to compare projected life cycle cost of different models from a single manufacturer, or models manufactured by multiple suppliers, or to establish when it is cost effective to replace a specific equipment versus incurring continued maintenance expenses.  
1.2 Major categories included in this analysis include total purchase price, service and repair costs, preventative maintenance costs, utility operating costs and disposal costs. The results may be quantified as a yearly running total and a net present value.  
1.3 Inputs for this life-cycle analysis will need to come from a variety of sources, including manufacturers, service agents, utility companies, and end users. Not all input variables need be considered for effective analysis. To avoid skewing the results, sections where reliable estimates are not available should be left out of the analysis.  
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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.  
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SIGNIFICANCE AND USE
3.1 This guide is meant to aid response teams who may use it during spill response planning and spill events.  
3.2 This guide should be adapted to site specific circumstance.
SCOPE
1.1 This guide covers the use of oil spill dispersants to assist in the control of oil spills. The guide is written with the goal of minimizing the environmental impacts of oil spills; this goal is the basis on which the recommendations are made. Aesthetic and socioeconomic factors are not considered, although these and other factors are often important in spill response.  
1.2 Spill responders have available several means to control or clean up spilled oil. Chemical dispersants should be given equal consideration with other spill countermeasures.  
1.3 This is a general guide only. Oil, as used in this guide, includes crude oils and refined petroleum products. Differences between individual dispersants or between different oil products are not considered. The dispersibility of the oil with the chosen dispersant should be evaluated.  
1.4 The guide is organized by habitat type, for example, small ponds and lakes, rivers and streams, and land. It considers the use of dispersants primarily to protect habitats from impact (or to minimize impacts).  
1.5 This guide applies only to freshwater and other inland environments. It does not consider the direct application of dispersants to subsurface waters.  
1.6 In making dispersant use decisions, appropriate government authorities should be consulted as required by law.  
1.7 This guide does not address getting regulatory approval.  
1.8 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.  
1.9 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.  
1.10 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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Standard Test Method for Drying Shrinkage of Mortar Containing Hydraulic Cement

SIGNIFICANCE AND USE
4.1 This test method establishes a selected set of conditions of temperature, relative humidity and rate of evaporation of the environment to which a mortar specimen of stated composition shall be subjected for a specified period of time during which its change in length is determined and designated “drying shrinkage.”  
4.2 The drying shrinkage of mortar as determined by this test method has a linear relation to the drying shrinkage of concrete made with the same cement and exposed to the same drying conditions.4 Hence this test method may be used when it is desired to develop data on the effect of a hydraulic cement on the drying shrinkage of concrete made with that cement.
SCOPE
1.1 This test method determines the change in length on drying of mortar bars containing hydraulic cement and graded standard sand.  
1.2 The values stated in SI units are to be regarded as standard. When combined standards are referenced, the selection of measurement system is at the user’s discretion subject to the requirements of the referenced 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. Warning—Fresh hydraulic cementitious mixtures are caustic and may cause chemical burns to skin and tissue upon prolonged exposure).2  
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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ASTM
ASTM D1751-23(Specification)
Standard Specification for Preformed Expansion Joint Filler for Concrete Paving and Structural Construction (Nonextruding and Resilient Asphalt Types)

SCOPE
1.1 This specification covers preformed expansion joint filler having relatively little extrusion and substantial recovery after release from compression.  
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.  
Note 1: Attention is called to Specifications D1752 and D994/D994M.  
1.3 The text of this standard references notes and footnotes which provide explanatory material. These notes and footnotes (excluding those in tables and figures) shall not be considered as requirements of the standard.  
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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  • Technical specification
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ASTM
ASTM B637-23(Specification)
Standard Specification for Precipitation-Hardening and Cold Worked Nickel Alloy Bars, Forgings, and Forging Stock for Moderate or High Temperature Service

ABSTRACT
This specification covers hot- and cold-worked precipitation-hardenable nickel alloy rod, bar, forgings, and forging stock for high-temperature service. Chemical analysis shall be performed on the alloy and shall conform to the chemical composition requirement in carbon, manganese, silicon, phosphorus, sulfur, chromium, cobalt, molybdenum, columbium, tantalum, titanium, aluminum, zirconium, boron, iron, copper, and nickel. The material shall follow recommended annealing treatment, solution treatment, stabilizing treatment, and precipitation hardening treatment. Tension testing, hardness testing and stress-rupture testing shall be performed on the material and shall comply to the required tensile strength, yield strength, elongation, reduction in area, and Brinell hardness.
SCOPE
1.1 This specification2 covers hot- and cold-worked precipitation-hardenable nickel alloy rod, bar, forgings, and forging stock for moderate or high temperature service (Table 1).  
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 become familiar with all hazards including those identified in the appropriate Safety Data Sheet (SDS) for this product/material as provided by the manufacturer, 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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  • Technical specification
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