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Normas ASTM – AENOR
ASTM F2916-19

ASTM F2916-19

Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment

Fecha:
2019-02-28 /Active
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:

1.1 This practice for analyzing the environmental impact of food service equipment is intended to document the performance of food service equipment using attributes that are indicators of the appliance’s environmental impact. It includes, but is not limited to, cooking, warewashing, refrigeration, ventilation, and mechanical equipment that use energy or water in a typical commercial cooking application.

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.

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.

Keywords:
commercial food service equipment; energy efficiency; environmental impact; sustainability;
42,86
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