1.1 This practice for life cycle cost analysis of commercial food service equipment is designed for producers and end-users to utilize when forecasting and (or) evaluating the life cycle costs ofequipment by accounting for tangible differences in operating and maintenance costs ofcommercial food service equipment. Results of the analysis detailed in this standard practice are […]

1.1 This test method specifies the test equipment and procedures for conducting tests to estimate the entry of chemical agent vapor simulant through protective ensembles while worn by test subjects. 1.2 This test method permits the evaluation of protective ensembles consisting of protective garments or suits, gloves,footwear, respirators, and interface devices.

1.1 This specification covers warnings used on refillable CO 2 cylinders with a threaded interface used in the sport of paintball. 1.2 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 appro-priate safety, health,

1.1 This practice provides a means to determine the blowout resistance of a room-temperature vulcanized elastomer system (RTV) using a standard fixture. 1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

1.1 This test method can be used to determine the grease particle capture efficiency of components and systems used in commercial kitchens to capture grease effluent prior to entering the exhaust duct. The results can be used to select a filter system best suited to a particular application. 1.2 This test method is applicable to

1.1 This guide provides information to determine the appro-priate testing for biocompatibility of medical device packaging materials that have the potential to contact the patient directly or indirectly. 1.2 This guide does not apply to secondary or tertiary packaging materials.

1.1 Test Packages—Packages that can be nondestructively evaluated by this test method include: 1.1.1 Rigid and semi-rigid non-lidded trays. 1.1.2 Trays or cups sealed with porous barrier lidding material. 1.1.3 Rigid, nonporous packages. 1.1.4 Flexible, nonporous packages.

1.1 These specifications cover the manufacture and testing of flexible insulated temporary By-Pass jumpers (By-Pass jumpers) used on energized power lines and equipment. 1.2 It is common practice for the user of this protective equipment to prepare complete instructions and safety regula-tions to govern in detail the correct and safe use of such equipment. Also

1.1 This specification covers airworthiness requirements for the design of powered fixed wing light sport aircraft, an “airplane.” 1.2 This specification is applicable to the design of a light sport aircraft/airplane as defined by regulations and limited to VFR flight.

1.1 This test method evaluates the preheat, idle, and holdingenergy consumption and temperature uniformity of drawerwarmers. The food service operator can use this evaluation toselect a drawer warmer and understand its energy performanceand temperature uniformity. A drawer warmer is described as acommercial kitchen appliance that consists of one or moreheated drawers and which is used