Standard Test Method for Performance of Chinese (Wok) Ranges
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Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
Standard Specification for Commercial Bulk Milk Dispensers, Mechanically Refrigerated
Standard Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired
Standard Specification for Slicing Machines, Food, Electric
Standard Test Method for Performance of Braising Pans
Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables
Standard Test Method for Energy Performance of Powered Open Warewashing Sinks
Standard Test Method for Performance of Conveyor Toasters
Standard Test Method for Performance of Staff-Serve Hot Deli Cases
Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing
Standard Specification for Underfired Broilers
Standard Specification for Heat Sanitizing Commercial Pot, Pan, and Utensil Station Rack Type Water-Driven Rotary Spray
Standard Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Connected, Gas Fired and Electric Fired
Standard Test Method for Performance of Combination Ovens
