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

定价： 689元 / 折扣价： 586 元 加购物车

This PDF includes GI 2. 1. Scope 1.1 This Standard applies to commercial refrigerator, refr igerator-freezer cabinets that are intended for storing and holding food products and other perishable merchandise. 1.2 This Standard applies to (a) man

定价： 501元 / 折扣价： 426 元

1.1 This specification covers basic design and function of rapid pull down refrigerators or freezers, or a combination of both, sometimes referred to as “blast chillers,” “blast freezers,” or “quick chillers.”1.2 This equipment is for professional use in commercial and other similar food service establishments for rapid intermediate chilling or freezing of hot food products cooked to a specific temperature within a specified time period and holding the food at a safe temperature when not engaged in the chilling or freezing process.1.3 This standard addresses equipment that is self-contained, manually operated, and has a mechanically refrigerated cabinet(s) of a vertical or horizontal cabinet type. Equipment may be a “reach-in” for stationary or fixed shelving or a “roll-in” for mobile carts. This equipment may also be installed under a service counter.1.4 This standard does not cover blast chilling tunnels, continuous blast-chilling and blast freezing equipment, bakery combined freezing and storage units.1.5 The standard does not cover “shock freezers” or equipment that uses nitrogen or other consumable products in their function.1.6 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.1.7 Units—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.1.8 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.1.9 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 PDF includes Updates #2, #3, #4 and #5 1. Scope 1.1 This Standard applies to self-contained household refrigerators and freezers designed to be installed and used in residential occupancies in accordance with the Canadian Electrical Code, Part

定价： 1775元 / 折扣价： 1509 元

1. Scope This clause of part 1 is applicable except as follows: 1.1 Replacement: This part of IEC 335 applies to: - electrical refrigerators with or without frozen food storage compartments, frozen food storage cabinets and food freezers and

定价： 1138元 / 折扣价： 968 元

5.1 The freeze-down energy consumption and duration can be used to determine time and energy required for a freezer to be ready to serve when loaded with mix.5.2 The minimum dispensing interval determination is used to determine the rate at which the product will be dispensed during the Heavy-Use Energy Consumption and Production Capacity Test (10.5). Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.5.3 Heavy-use energy consumption can be used by an operator to determine energy consumption during peak usage when selecting a soft-serve freezer. Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.5.4 Production capacity can be used by an operator in selecting a soft-serve or shake freezer that meets their production requirements. Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.5.5 Impact draw is used to determine the peak rate at which servable quality product (as defined in 10.2.5) can be dispensed from a soft-serve or shake freezer.5.6 Idle energy rate is a precise indicator of a soft serve freezer’s energy performance under a stabilized ready-to-serve operating condition. This information enables the food service operator to consider energy performance when selecting soft-serve or shake equipment.5.7 Stand-by (night mode) energy rate is a precise indicator of a soft-serve or shake freezer’s energy performance under a simulated overnight operating condition. This information enables the food service operator to consider energy performance when selecting soft-serve or shake equipment, if applicable.5.8 Heat Treat cycle energy consumption is a precise indicator of a soft serve or shake freezer’s energy performance when operated in a heat treatment cycle. This information can be used by an operator to consider the energy requirement of using a heat treat cycle, if applicable.1.1 This test method evaluates the energy consumption and performance of soft serve ice cream and shake freezers. The food service operator can use this test to evaluate and select an appropriate soft serve or shake freezer and understand its energy consumption and production capabilities.1.2 This test method applies to the following types of soft serve and shake freezers: (any of wh