ASTM F 2202 : 2002 : R2020
Current
The latest, up-to-date edition.
Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets
Hardcopy , PDF
English
01-08-2020
Important note : Users cannot be edited or removed once added to your Multi user PDF.| Committee |
F 26
|
| DocumentType |
Standard
|
| Pages |
5
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Current
|
| Supersedes |
1.1This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets.
1.2The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.3The 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.
1.4This 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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