ASTM F2916-19

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F2916 − 11 F2916 − 19 An American National Standard
Standard Practice for
Environmental Impact Analysis of Commercial Food Service
Equipment
This standard is issued under the fixed designation F2916; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. 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, packaging, 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 safety, health, and healthenvironmental 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.
2. Referenced Documents
2.1 ASTM Standards:
F1275 Test Method for Performance of Griddles
F1361 Test Method for Performance of Open Deep Fat Fryers
F1484 Test Methods for Performance of Steam Cookers
F1496 Test Method for Performance of Convection Ovens
F1521 Test Methods for Performance of Range Tops
F1605 Test Method for Performance of Double-Sided Griddles
F1639 Test Method for Performance of Combination Ovens (Withdrawn 2012)
F1695 Test Method for Performance of Underfired Broilers
F1696 Test Method for Energy Performance of Stationary-Rack, Door-Type Commercial Dishwashing Machines
F1704 Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
F1784 Test Method for Performance of a Pasta Cooker
F1785 Test Method for Performance of Steam Kettles
F1786 Test Method for Performance of Braising Pans
F1787 Test Method for Performance of Rotisserie Ovens
F1817 Test Method for Performance of Conveyor Ovens
This practice is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.05 on Life Cycle Cost
and Sustainability.
Current edition approved June 1, 2011Jan. 15, 2019. Published August 2011February 2019. Originally approved in 2011. Last previous edition approved in 2011 as
F2916 – 11. DOI: 10.1520/F2916-11.10.1520/F2916-19.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2916 − 19
F1920 Test Method for Performance of Rack Conveyor Commercial Dishwashing Machines
F1964 Test Method for Performance of Pressure Fryers
F1965 Test Method for Performance of Deck Ovens
F1991 Test Method for Performance of Chinese (Wok) Ranges
F2022 Test Method for Performance of Booster Heaters
F2093 Test Method for Performance of Rack Ovens
F2140 Test Method for Performance of Hot Food Holding Cabinets
F2141 Test Method for Performance of Self-Serve Hot Deli Cases
F2142 Test Method for Performance of Drawer Warmers
F2143 Test Method for Performance of Refrigerated Buffet and Preparation Tables
F2144 Test Method for Performance of Large Open Vat Fryers
F2237 Test Method for Performance of Upright Overfired Broilers
F2238 Test Method for Performance of Rapid Cook Ovens
F2239 Test Method for Performance of Conveyor Broilers
F2324 Test Method for Prerinse Spray Valves
F2379 Test Method for Energy Performance of Powered Open Warewashing Sinks
F2380 Test Method for Performance of Conveyor Toasters
F2472 Test Method for Performance of Staff-Serve Hot Deli Cases
F2473 Test Method for Performance of Water-Bath Rethermalizers
F2474 Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems
F2519 Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors
F2861 Test Method for Enhanced Performance of Combination Oven in Various Modes
2.2 ASHRAE Standard:
ASHRAE 72-2005 Method of Testing Commercial Refrigerators and Freezers
2.3 ARI Standard:
ARI 810-2006 Performance Rating of Automatic Commercial Ice Machines
2.4 EU Standard:
2002/95/EC Directive on the restriction of the use of certain hazardous substances in electrical and electronic equipment
3. Terminology
3.1 Definitions:
3.1.1 certified sustainable wood product, n—wood product that uses new material that originates from a certified sustainable
forest.
3.1.1.1 Discussion—
Certifying organizations are the Sustainable Forestry Initiative (SFI), the Canadian Standards Association (CSA), the Forest
Stewardship Council (FSC), and the American Tree Farm System (ATFS).
3.1.1 easily recycled components, n—parts made from recyclable materials in a product that can be separated for recycling either
without any tools or with common hand tools.
3.1.1.1 Discussion—
Materials shall be all one type with no coatings. Labels or small amounts of adhesives remaining on the materials are acceptable.
3.1.2 ENERGY STAR certified, adv—product is ENERGY STAR certified if it is included in the current U.S. Environmental
Protection Agency (US EPA) list of certified equipment.
3.1.3 global warming potential, GWP, n—measure of how much a given mass of greenhouse gas is estimated to contribute to
global warming.
3.1.3.1 Discussion—
It is a relative scale that compares the gas in question to that of the same mass of carbon dioxide (whose GWP is by convention
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329, http://www.ashrae.org.
Available from Air-Conditioning and Refrigeration Institute, 4100 N. Fairfax Dr., Suite 200, Arlington, VA 22203.
Available from http://bookshop.europa.eu.
F2916 − 19
equal to 1). A GWP is calculated over a specific time interval. For the purposes of this practice, use a 100-year time horizon for
calculating GWP. Use GWP5 (1) values from US EPA’s tables (2).
3.1.4 idle energy consumption rate, n—average rate at which an appliance consumes energy while it is idling, holding, or ready
to cook at a temperature specified in the applicable test method for the product.
3.1.5 material utilization, n—ratio of the total product weight to the total weight of raw materials used to make the product.
3.1.7 ozone depletion potential, ODP, n—ratio of the impact on ozone of a chemical compared to the impact of a similar mass
of CFC-11.
3.1.7.1 Discussion—
Thus, the ODP of CFC-11 is defined to be 1.0. For this practice, use values published by the US EPA (2).
3.1.8 packaging ratio, n—ratio of the product’s packaging weight to the total product weight.
3.1.9 packaging weight, n—total weight of the product’s packaging materials, which includes packaging for any accessories or
options that are required to operate the product.
3.1.10 rapidly renewable packaging content, n—percentage of total package materials (by weight) that is from rapidly
renewable resources.
3.1.10.1 Discussion—
These are resources that can be harvested in less than ten years after planting. This includes bamboo and eucalyptus.
3.1.11 recyclable materials, n—materials that are commonly recycled, which includes steel, iron, brass, copper, aluminum, zinc,
glass, plastics with a 1 to 6 recycling code, paper, solid wood, and plywood.
3.1.12 recyclable packaging content, n—percentage of total package materials (by weight) that is recyclable after reaching the
product’s destination.
3.1.12.1 Discussion—
For this practice, recyclable materials include paper, cardboard, solid wood, plywood, and plastics labeled with recycling codes
1 to 6.
3.1.6 recycled material, n—any material that is recovered either as waste from a manufacturing process or a product after it is
sold to the public that is remade into a new raw material.
3.1.14 recycled packaging content, n—percentage of total package materials (by weight) that is recycled material.
3.1.14.1 Discussion—
The recycled material may be both pre- and post-consumer content.
3.1.15 restorable product, n—product that can be restored to its original performance after a normal lifetime of use by replacing
less than 50 % by weight of the original materials.
3.1.7 remanufactured part, n—any part that is recovered from a product after it was sold to the public and then refurbished so
that it meets its original specifications.
3.1.8 significant components, n—components that combine to equal at least 70 % of the total product weight.
3.1.8.1 Discussion—
Also, components that individually equal 5 % of the total product weight.
3.1.9 total product weight, n—weight of the product under evaluation that includes permanent fluids (refrigerants, lubricants,
and so forth), and unattached or detachable parts that ship with every unit.
3.1.9.1 Discussion—
The boldface numbers in parentheses refer to the list of references at the end of this standard.
F2916 − 19
Total product weight does not include options or accessories that are not required to ship with the product, packaging, and the user
manual.
3.1.10 use energy rate, n—average rate of energy consumed by the appliance while it is fully loaded for cooking, holding,
washing, or another primary function of the appliance.
4. Summary of Practice
4.1 Detailed information is gathered on the sustainable factors for the product (see Appendix X1). This is information about the
materials used in the product, the manufacturing process, packaging materials, and energy and water use of the product. The
information is obtained by analysis of materials specified in the product’s design, its manufacturing process, data gathered from
component suppliers, and energy and water used during performance tests of the product.
4.2 The required information is entered in the associated worksheet. It is used to assign points for each factor. The worksheet
then adds the points awarded for each factor and compares the sum to the total possible points for each product life-cycle phase
(manufacturing, packaging, use, and disposal). The worksheet adjusts the total points for each phase so each phase represents one
quarter or 25 points out manufacturing and disposal phases represent 25 points each and use phase represents 50 points of the total
possible 100 points for products that consume water or energy. Each phase is assigned one thirdhalf of the total possible points
for products that do not consume water or energy (ignoring the use phase). The adjusted point total is then displayed for the phase
and the total points are displayed.
4.3 If points are claimed for water or energy use testing, then the results of the tests are entered into the worksheet summary
tab.
5. 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.
6. Procedure
6.1 Obtain data and enter values for factors affecting the manufacturing of the product. These are entered on the manufacturing
tab of the worksheet.
6.1.1 Determine environmental regulation compliance, Factor M1.
6.1.1.1 Determine if the product’s manufacturing processes meet all local, state, and U.S. national regulations related to its
manufacture. The manufacturer should review codes applicable to the production processes and confirm that it meets all
requirements.
6.1.1.2 The manufacturer obtains statements confirming compliance to all relevant local, state, and national codes from
suppliers of all purchased or sourced significant components such as, but not limited to, printed circuit boards.
6.1.1.3 If the review of manufacturing processes indicates compliance with all required environmental codes, then enter 5 points
out of 5 possible for Factor M1.
6.1.1 Determine the recycled and remanufactured content of the product, Factor M2.M1.
6.1.1.1 Analyze the product’s components and determine the weight of each component that is recycled content. For common
metals, use the following values: stainless steel—75 % (3), plain steel—33 % (4), aluminum—29 % (5), and copper (excluding
wire)—72 % (6).
6.1.1.2 Sum the recycled content of all the components and determine the ratio of recycled material to the total product weight.
6.1.1.3 Enter the percent recycled material in the scoring comments column and assign points for Factor M2: 70 to 100 %—10
points, 60 to 69 %—8 points, 50 to 59 %—6 points, 40 to 49 %—4 points, 30 to 39 %—2 points, and less than 30 %—0 points.
6.1.2 Determine the product’s material utilization, Factor M3.M2.
6.1.2.1 Identify significant components to be used for the material utilization analysis. Group these parts by manufacturing
process, for example, fabricated sheet metal, aluminum extrusion, copper tube, flat glass, and so forth.
6.1.2.2 Sum the weight of all significant components, w .
sc
6.1.2.3 Sum the weight of all components in each process group, w , w , and
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