This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets which are classified by capacity, type (Type I and Type II), style (Style 1, Style 2, and Style 3, each of Class A and Class B), and electrical class (Class 1, Class 2, Class 3, Class 4, Class 5, and Class 6). The cook/hold ovens and hot food holding cabinets shall consist of an oven cavity, sealing type of door(s), heating elements/heating coil, oven racks for physically supporting the steam/sheet pans, and provision to limit condensate/grease drippings on the floor or tabletop surface. The ovens may include a door sensing mechanism, vents, product probe, grease collection pan, and product monitoring system. The physical requirements for doors, heating system, control functions, and accessories are specified. Hardware and fittings as well as threaded parts shall conform to the specified material requirements. The cook/hold ovens and hot food holding cabinets shall pass the performance test.1.1 This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets.1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.1.3 The following safety hazards caveat pertains only to the test methods portion, Section 8, of this specification. 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.

定价： 590元 / 折扣价： 502 元 加购物车

This specification provides design and construction criteria for double and single fire and foam station cabinets. These cabinets are classified as Type I (single cabinet) and Type II (double cabinets). Type I cabinets are further subdivided into two grades: Grade 1 which has a right-hand door and Grade 2 with a left-hand door. Each of these grades has three classes according to material: Class A is made of mild steel, Class B with stainless steel, and Class C with aluminium. On the other hand, Type II cabinets have only one grade, Grade 1 with right-hand door active leaf. This grade is further classified into three classes: Class A, Class B, and Class C. The parts of these cabinets shall include: frame, hinge pad, hinge, brace, door, staple, hook, latch, keeper, rivet, clip, snubber, retainer, saddle, strap, clip, washer, back, leg, bolt, and back bar. Fire and foam cabinets shall be free of weld spatter, burrs, and sharp corners, rough edges, and other defects which might be hazardous to personnel and equipment.1.1 This specification provides design and construction criteria for double and single fire and foam station cabinets. See Fig. 1 and Fig. 2. Valves, hose, and fittings are not included.FIG. 1 Fire and Foam Cabinet—Type INOTE 1: 1 in. = 25.4 mm.FIG. 2 Fire and Foam Cabinet—Type II1.2 Optional back and legs may be provided.1.3 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.1.4 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.

定价： 590元 / 折扣价： 502 元 加购物车

This specification covers the material, design, and construction requirements for reach-in refrigerators, freezers, combination refrigerator/freezers, and thaw cabinets that are stationary and of a vertical or horizontal configuration. Products covered by this specification are sorted into type: refrigerator (Type I), freezer (Type II), combination refrigerator/freezer (Type III), and thaw cabinet (Type IV); grade: vertical cabinet (Grade 1) and horizontal cabinet (Grade2); class: modular construction (Class 1) and unitary or single piece construction (Class 2); size; and style: manual loading (Style 1) and roll-in cart loading (Style 2). Materials used for the manufacture of the products shall be new and free of defects or reclaimed or recycled materials having the same quality as new materials and shall comprise of the following: corrosion-resistant steel, non-corrosion resistant steel (mild steel coated with zinc, chrome, nickel, or paint), aluminum alloys, seamless copper tubings, and corrosion-resistant material (for use in hardware, fittings, and fasteners). The product and its components shall be free of dirt, burrs, slivers, tool and grind marks, dents, and cracks. Castings, molded parts, and stampings shall be free of voids, sand pits, blowholes, and sprues. In addition, the assembly shall have no sharp edges or concealed objects that may cause injury. The products shall be tested for compliance to the requirements specified.1.1 This specification covers the basic design and function of temperature regulated, continuous duty commercial, and marine refrigerators, freezers, combination refrigerator/freezers and thaw cabinets. The equipment will be stationary and of a vertical or horizontal type.1.2 Equipment covered under this specification may contain a substance (or be manufactured with a substance) that harms public health and environment by destroying ozone in the upper atmosphere. This specification does not purport to address environmental regulations. It is the responsibility of the user of this specification to comply with environmental regulations.1.3 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.1.4 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.1.5 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.

定价： 590元 / 折扣价： 502 元 加购物车

5.1 The energy input rate and thermostat calibration tests are used to confirm that the hot food holding cabinet is operating properly prior to further testing.5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the hot food holding cabinet can be ready for operation.5.3 Energy consumption (idle energy rate) can be used by the food service operator to estimate energy consumption during operating periods.5.4 Energy consumption (idle energy rate) with the water device can be used by the food service operator to estimate energy consumption during operating periods with the humidity device.5.5 The relative humidity percentage can be used by operators to select a hot food holding cabinet that will meet their food-holding needs.5.6 The temperature uniformity can be used by operators to choose a hot food cabinet that meets their food-holding needs.1.1 This test method evaluates the preheat energy consumption and idle energy consumption of hot food holding cabinets. The food service operator can use this evaluation to select a hot food holding cabinet and understand its energy performance, temperature uniformity, and relative humidity (if applicable). A hot food holding cabinet is described as a commercial kitchen appliance that is used to hold hot food (usually no greater than 200°F) that has been cooked in a separate appliance at a specified temperature.1.2 This test method is applicable to electric hot food holding cabinets.1.3 The hot food holding cabinet can be evaluated with respect to the following (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Temperature calibration (10.3),1.3.3 Preheat energy consumption and time (10.4),1.3.4 Energy consumption (idle energy rate) (10.5),1.3.5 Energy consumption with water (humidity pan) device and relative humidity (if applicable) (10.5) and1.3.6 Temperature uniformity (10.5).1.4 The values stated in inch-pound units are to be regarded as 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.1.6 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.

定价： 590元 / 折扣价： 502 元 加购物车

This specification includes the requirements for mixing rooms where paste and mortar specimens are prepared and for moist cabinets, moist rooms, and water storage tanks where paste, mortar, and concrete specimens are stored; intended for use in the testing of hydraulic cements and concretes. The system shall be equipped with a temperature recorder and a reference temperature measuring device that are to be placed practically near to each other. The air and mixing water temperatures and the relative humidity in the cement mixing room shall be maintained at specific values. Moist cabinets and moist rooms shall be constructed of durable materials with tight-fitting doors or windows for all openings. Air in moist cabinet or moist room shall be saturated with moisture in order to provide specified storage conditions and air temperature shall be controlled with provisions made for heating, cooling, or both. The specified relative humidity in these systems shall be maintained by the use of one or more fog sprays, water sprays, or curtains of water on the inner walls. Water storage tanks shall be constructed of non-corroding materials with provisions for automatic control of water temperature. The water in a storage tank shall be saturated with calcium hydroxide to prevent leaching.1.1 This specification includes requirements for mixing rooms where paste and mortar specimens are prepared; and for moist cabinets, moist rooms, and water storage tanks where paste, mortar, and concrete specimens are stored.1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. Values in SI units shall be obtained by measurement in SI units or by appropriate conversion, using the Rules for Conversion and rounding given in Standard IEEE/ASTM SI 10, of measurements made in other units.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 this standard.1.4 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.1.5 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.

定价： 515元 / 折扣价： 438 元 加购物车