Anyone who has ever set foot in a restaurant, catering or hotel commercial kitchen knows that the equipment used is quite different from that of a home kitchen. Large commercial establishments serve meals to hundreds and sometimes thousands of diners daily, and having the proper equipment is extremely important to their success. Committee F26 on Food Service Equipment develops standards that cover the handling, storage, preparation, cooking, holding, display, dispensing and serving of food in commercial and institutional establishments. There are several standards for various equipment for cooking and warming, storage and dispensing, and mechanical preparation, as well as food preparation and cleaning, sanitation and ventilation.  Dishwashing machines, food waste disposers, frying and braising pans, electric and gas ovens, microwaves, broilers, freezers and icemakers, slicing and mixing machines, food processors, bun and bread slicing machines, griddles, kettles, fryers, and woks are just some of the food service equipment covered by F26. The committee also works with ENERGY STAR, a joint program of the U.S. Environmental Protection Agency and the U.S. Department of Energy that helps restaurant owners and operators improve the performance of their facilities and equipment while reducing energy costs and reducing greenhouse gas emissions, through Subcommittee F26.06 on Productivity and Energy Protocol. See more about the work of Committee F26 on the ASTM website.