ASTM F2687-2007 Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment《商业厨房设备的寿命周期成本分析用标准实施规程》.pdf

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1、Designation: F 2687 07Standard Practice forLife Cycle Cost Analysis of Commercial Food ServiceEquipment1This standard is issued under the fixed designation F 2687; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last re

2、vision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This standard practice for life cycle cost analysis ofcommercial food service equipment is designed for producersand end-user

3、s to utilize when forecasting and (or) evaluatingthe life cycle costs of equipment by accounting for tangibledifferences in operating and maintenance costs of commercialfood service equipment. Results of the analysis detailed in thisstandard practice are intended for budgetary purposes.1.1.1 The res

4、ults may also be used to compare projected lifecycle cost of different models from a single manufacturer, ormodels manufactured by multiple suppliers, or to establishwhen it is cost effective to replace a specific equipment versusincurring continued maintenance expenses.1.2 Major categories included

5、 in this analysis include totalpurchase price, service and repair costs, preventative mainte-nance costs, utility operating costs and disposal costs. Theresults may be quantified as a yearly running total and a netpresent value.1.3 Inputs for this life-cycle analysis will need to come froma variety

6、of sources, including manufacturers, service agents,utility companies, and end users. Not all input variables needbe considered for effective analysis. To avoid skewing theresults, sections where reliable estimates are not availableshould be left out of the analysis.1.4 The values stated in inch-pou

7、nd units are to be regardedas standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.2. Referenced Documents2.1 ASTM Standards:2F 1275 Test Method for Performance of GriddlesF 1361 Test Method for Perfor

8、mance of Open Deep FatFryersF 1484 Test Methods for Performance of Steam CookersF 1496 Test Method for Performance of Convection OvensF 1521 Test Methods for Performance of Range TopsF 1605 Test Method for Performance of Double-SidedGriddlesF 1639 Test Method for Performance of Combination Ov-ensF 1

9、695 Test Method for Performance of Underfired BroilersF 1696 Test Method for Energy Performance of Single-Rack, Door-Type Commercial Dishwashing MachinesF 1704 Test Method for Capture and Containment Perfor-mance of Commercial Kitchen Exhaust Ventilation Sys-temsF 1784 Test Method for Performance of

10、 a Pasta CookerF 1785 Test Method for Performance of Steam KettlesF 1786 Test Method for Performance of Braising PansF 1787 Test Method for Performance of Rotisserie OvensF 1817 Test Method for Performance of Conveyor OvensF 1920 Test Method for Performance of Rack Conveyor,Commercial Dishwashing Ma

11、chinesF 1964 Test Method for Performance of Pressure and KettleFryersF 1965 Test Method for Performance of Deck OvensF 1991 Test Method for Performance of Chinese (Wok)RangesF 2022 Test Method for Performance of Booster HeatersF 2093 Test Method for Performance of Rack OvensF 2140 Test Method for Pe

12、rformance of Hot Food HoldingCabinetsF 2141 Test Method for Performance of Self-Serve Hot DeliCasesF 2142 Test Method for Performance of Drawer WarmersF 2143 Test Method for Performance of Refrigerated Buffetand Preparation TablesF 2144 Test Method for Performance of Large Open VatFryersF 2237 Test

13、Method for Performance of Upright OverfiredBroilersF 2238 Test Method for Performance of Rapid Cook OvensF 2239 Test Method for Performance of Conveyor BroilersF 2324 Test Method for Prerinse Spray ValvesF 2379 Test Method for Energy Performance of PoweredOpen Warewashing Sinks1This practice is unde

14、r the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.05 on LifeCycle Cost.Current edition approved Nov. 1, 2007. Published December 2007.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Ser

15、vice at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.F 2380 Test Method for Performance of Conve

16、yor ToastersF 2472 Test Method for Performance of Staff-Serve HotDeli CasesF 2473 Test Method for Performance of Water-Bath Rether-malizersF 2474 Test Method for Heat Gain to Space Performance ofCommercial Kitchen Ventilation/Appliance SystemsF 2519 Test Method for Grease Particle Capture Efficiency

17、of Commercial Kitchen Filters and Extractors2.2 ASHRAE Standard:ASHRAE Standard 72-2005 Method of Testing Commer-cial Refrigerators and Freezers32.3 ARI Standard:ARI Standard 810-2006 Performance Rating of AutomaticCommercial Ice Machines43. Terminology3.1 Definitions of Terms Specific to This Stand

18、ard:3.1.1 additional operating costsassumes miscellaneousoperating expenses required for operation, including consum-able supplies, for example, air or water filters.3.1.2 additional setup costs/quoted installationother in-stallation costs such as material, travel charges etc.3.1.3 additional teardo

19、wn costsother special costs thatmay be incurred and can be allocated to equipment teardownsuch as special license, dismantling of components containinghazardous materials etc.3.1.4 annual electricity consumption (kWh)average an-nual electric power usage rate for the appliance during itslifespan for

20、this analysis in kWh.3.1.5 annual gas consumption (therms)average annualgas usage rate for the appliance during its lifespan for thisanalysis in therms.3.1.6 annual preventative maintenance costsassumes ex-penses to perform preventative maintenance and repair asoutlined by the products original manu

21、facturer; assumes parts,labor, travel, supplies and additional costs incurred during afiscal year.3.1.7 annual service and repair costsassumes expenses toperform non-scheduled service and repair on the productduring a fiscal year; includes parts, labor, travel, supplies andadditional costs.3.1.8 ann

22、ual water consumption (ccf)average annual wa-ter usage rate for the appliance during its lifespan for thisanalysis in thousands of cubic feet.3.1.9 annualized maintenance costtotal annual cost of aservice maintenance contract that includes material (parts),labor, travel and other related costs for t

23、he period of ownershipafter the warranty has expired.3.1.10 anticipated equipment lifespan (yr)expectedlifespan of the appliance for the purpose of this analysis or theexpected years after which the appliance will be replaced. Thismay be projected based on input from the manufacturer, dealer,users e

24、xperience or expected operating environment.3.1.11 discount ratediscount rate is defined as the rateused to convert future costs or benefits to their present value.Discounting determines the value, in todays dollars, of abenefit that will be realized at a future date. This rate variesaccording to in

25、terest and inflation rates.3.1.12 disposal costsassumes expenses related to decom-mission, dismantle, dispose and/or recycle the product at theend of its life cycle.3.1.13 electricity rate ($/kWh)electric power rate in $ perkWh. Either the local or regional rate where the appliance islocated or nati

26、onal average rate may be used.3.1.14 estimated install time (h)estimated time to installthe appliance in hours.3.1.15 estimated teardown time (h)labor hours requiredfor teardown.3.1.16 extended warranty costcost of extended warrantyif not included in purchase price. Typically this includes theadditi

27、onal cost of warranty for equalization of warranty periodfrom different manufacturers.3.1.17 freight chargescost of shipping the appliance fromsupplier FOB location to desired destination.3.1.18 gas rate ($/therm)gas (natural or propane) rate in $per therm. Either the local or regional rate where th

28、e applianceis located or national average rate may be used.3.1.19 hazardous material costsspecial fees or surchargesthat may be levied for removal and/or disposal of hazardousmaterials in the appliance or its components.3.1.20 hourly labor costhourly labor rate of servicing theappliance during the f

29、irst year of ownership period after thewarranty has expired. Either the local rate where the applianceis located or national average rate may be used.3.1.21 hourly labor costthe average annual cost of non-unit producing labor in $/hour to clean and maintain theappliance on a regular basis (excluding

30、 preventative mainte-nance).3.1.22 install labor ratehourly labor rate for installationlabor.3.1.23 in-store training/demo costscost of materials, laboror travel for initial training of store personnel and/or demon-stration of the new appliance by dealer. This does not includerecurring training expe

31、nse for periodic training or new em-ployee training.3.1.24 labor inflation rateestimated annual inflation rateof hourly labor rate during ownership period but after thewarranty has expired.3.1.25 labor ratehourly labor rate of servicing technicianfor teardown of the appliance at the end of appliance

32、 lifespan.Either the local rate where the appliance is located or nationalaverage rate may be used.3.1.26 net present valuethe net present value representsthe total amount of funds required to purchase, operate andmaintain the equipment of its expected lifespan using thecurrent value of those funds,

33、 based on the discount rate.3.1.27 operating labor costnon-unit producing laborcosts includes annual labor to clean and maintain the applianceon a regular basis (excluding preventative maintenance). Unit3Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc.

34、(ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329, http:/www.ashrae.org.4Available from Air-Conditioning and Refrigeration Institute (ARI), 4100 NorthFairfax Drive, Suite 200, Arlington, VA 22203.F2687072producing labor costs includes incremental gains due to re-duced labor required for production.

35、 This is useful for com-paring similar but different processes.3.1.28 other costsother annual costs of servicing theappliance during ownership period but after the warranty hasexpired, that can be quantified such as supplies, disruption etc.3.1.29 parts inflation rateestimated annual inflation rateo

36、f replacement parts during ownership period but after thewarranty has expired.3.1.30 purchase pricenet price that will be paid to thedealer or manufacturer for this appliance.3.1.31 rebates/incentivesvalue of total rebates from utili-ties, manufacturer, government or any other source, that is notinc

37、luded in purchase price.3.1.32 replacement part costcost of parts that will bepurchased for service during the first year of ownership periodafter the warranty has expired.3.1.33 setup/installation costsassumes expenses to shipthe product, install, set-up and conduct initial training.3.1.34 sewer ra

38、te ($/ccf)sewage water disposal rate in $per thousand cubic feet ($/ccf). Either the local rate where theappliance is located or national average rate may be used.3.1.35 start-up costany other cost of material, labor orfees that will be paid to start operating this appliance.3.1.36 supplies costaver

39、age annual cost of supplies nec-essary for operating the appliance efficiently and as recom-mended by the manufacturer. Examples of such suppliesinclude water filter, oil filter, de-liming solution, replaceablelining etc. but excluding preventive maintenance items.3.1.37 supplies inflation rateestim

40、ated annual inflationrate of supplies during ownership period.3.1.38 tax ratetotal state and local sales tax rate as apercentage.3.1.39 total accessories pricecost of accessories requiredto operate the appliance efficiently. When comparing multiplemodels, add (or deduct) cost of accessories or optio

41、ns that areneeded for equal effectiveness between two models or suppli-ers.3.1.40 total annual electricity costannual cost of electric-ity for using the appliance in $.3.1.41 total annual gas costannual cost of gas fuel forusing the appliance in $.3.1.42 total annual labor costaverage annual labor c

42、ostsfor operation of the appliance during its lifespan in $.3.1.43 total annual utility costaverage annual utility costsfor operating the appliance during its lifespan in $.3.1.44 total annual water/sewer costannual cost of waterand sewer for using the appliance in $.3.1.45 total initial costtotal c

43、ost of appliance that will beused in calculating life cycle cost.3.1.46 total installation/commissioning costcost of instal-lation and commissioning that will be used in calculating lifecycle cost. Does not include equipment training costs.3.1.47 total labor hoursaverage annual labor hours ex-pended

44、 by non-unit producing personnel during the lifespan ofthis appliance.3.1.48 total teardown/decommissioning costtotal cost ofuninstalling the utility hook-ups from the appliance and re-moval of any special mounting adaptations.3.1.49 utility cost summaryassumes utility expenses tooperate the product

45、 during a fiscal year, including electric, gas,water and sewer connection costs.3.1.50 utility inflation rateestimated annual inflation rateof utilities during ownership period. An average rate for gas,electric and water/sewer may be used for the purpose of thisanalysis.3.1.51 warranty periodwarrant

46、y period of the appliancefor the purpose of this analyses in years, rounded to 1stdecimal.3.1.52 water rate ($/ccf)water utility supply rate in $ perthousand cubic feet ($/ccf). Either the local or regional ratewhere the appliance is located or national average rate may beused.4. Summary of Practice

47、4.1 Detailed information is gathered on the capital outlay,estimated maintenance and operating costs and, if applicable,the disposal costs for a chosen piece of commercial foodservice equipment. This information may be collected from avariety of sources, including but not limited to, manufacturers,s

48、ervice agents, utility companies, and end users.4.2 The compiled information on a chosen piece of com-mercial food service equipment is prorated for each operatingyear, using a discount rate and the net present value of theequipment is determined. The accuracy of the resulting analy-sis is dependant

49、 on the quality of the collected information.4.3 The analysis is then completed for additional pieces ofcommercial food service equipment, as necessary.5. Significance and Use5.1 The results of the analysis may be used to compare tosimilar pieces of commercial food service equipment to deter-mine the unit that has the lowest life cycle cost, or the highestnet present value.6. ProcedureNOTE 1(a) When values are entered in the worksheet a default valueof 0.0 should be used when data for a specific item is not available or ifa speci