F26.91 - Editorial and Nomenclature

SCOPE
1.1 This terminology covers definitions for various terms and equipment listed in the test methods and specifications for Committee F26 on Food Service Equipment.  
1.2 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.

ABSTRACT
This specification covers the requirements for food service equipment manuals which shall contain, as a minimum, information pertaining to complete installation and start-up, operation, preventive maintenance, and service instructions for troubleshooting, repair, and component replacement, including applicable charts and diagrams, and an illustrated parts data section.
SIGNIFICANCE AND USE
2.1 This specification applies to manuals for food service equipment that in normal operation requires regularly scheduled servicing, inspection, or component replacement. The requirement for manuals for food service equipment that does not require regularly scheduled servicing shall be optional for each manufacturer.
SCOPE
1.1 This specification covers requirements for manuals for food service equipment which shall contain, as a minimum, complete installation, operating, preventive maintenance and service instructions, including applicable charts and diagrams and an illustrated parts data section.  
1.2 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. For specific hazards statements see Section 4.  
1.3 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.

SCOPE
1.1 This terminology covers definitions for various terms and equipment listed in the test methods and specifications for Committee F26 on Food Service Equipment.

SCOPE
1.1 This terminology covers definitions for various terms and equipment listed in the test methods and specifications for Committee F26 on Food Service Equipment.

ABSTRACT
This specification covers the requirements for food service equipment manuals which shall contain, as a minimum, information pertaining to complete installation and start-up, operation, preventive maintenance, and service instructions for troubleshooting, repair, and component replacement, including applicable charts and diagrams, and an illustrated parts data section.
SIGNIFICANCE AND USE
This specification applies to manuals for food service equipment that in normal operation requires regularly scheduled servicing, inspection, or component replacement. The requirement for manuals for food service equipment that does not require regularly scheduled servicing shall be optional for each manufacturer.
SCOPE
1.1 This specification covers requirements for manuals for food service equipment which shall contain, as a minimum, complete installation, operating, preventive maintenance and service instructions, including applicable charts and diagrams and an illustrated parts data section.
1.2 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. For specific hazards statements see Section 4.

ABSTRACT
This specification covers the requirements for food service equipment manuals which shall contain, as a minimum, information pertaining to complete installation and start-up, operation, preventive maintenance, and service instructions for troubleshooting, repair, and component replacement, including applicable charts and diagrams, and an illustrated parts data section.
SCOPE
1.1 This specification covers requirements for manuals for food service equipment which shall contain, as a minimum, complete installation, operating, preventive maintenance and service instructions, including applicable charts and diagrams and an illustrated parts data section.
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. For specific hazards statements see Section .

SCOPE
1.1 This terminology covers definitions for various terms and equipment listed in the test methods and specifications for Committee F-26 on Food Service Equipment.

SCOPE
1.1 This specification covers requirements for manuals for food service equipment which shall contain, as a minimum, complete installation, operating, preventive maintenance and service instructions, including applicable charts and diagrams and an illustrated parts data section.
1.2 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. For specific hazards statements see Section 4.

SCOPE
1.1 This terminology covers definitions for various terms and equipment listed in the test methods and specifications for Committee F-26 on Food Service Equipment.