January 10, 2017
NAFEM strives to provide technical information and support to enhance the foodservice E&S marketplace. Check out the latest industry research and resources when you have business decisions to make, and keep up with all the various standards, codes and accreditation issues that impact your business.
NAFEM is proud to introduce a new resource to help members identify international certification resources. The Global Conformity Assessment Scheme Tool provides certification contact information for fuel type, region and food contact surfaces. See how this new tool can help reduce research time and cut right to information sources in the know.
There’s no real mystery to obtaining certiﬁcation on your equipment products, and new options make the process simpler and faster than ever. The key is providing all the right information in the right order at the right time. Follow this easy guide to help you keep things in order.
Revit Foodservice Equipment Standards define guidelines for model content creation in Revit® Architecture, Revit® MEP, and Revit®Structure for use in the Foodservice Equipment Industry. By following the guidelines and standards in this guide, content creators in the Foodservice Equipment Industry will ensure the portability, compatibility and performance of their content.
A change is being contemplated within the International Electrotechnical Commission (IEC) standards development system for commercial electrical catering equipment (warming and cooking appliances, dishwashers, kitchen machines and hoods).
The NAFEM Data Protocol (NDP) is a set of standard rules and message formats that allow commercial kitchen equipment to communicate with a foodservice manager’s or service technician’s computer.
In addition, NAFEM and the Object Management Group (OMG) — (formerly the Association for Retail Technology Standards (ARTS)) offer a technical specification for creating a communication link between the point of service (POS) and commercial kitchen equipment.
The U.S. Green Building Council (USGBC) is a non-profit organization committed to expanding sustainable building practices. USGBC is composed of more than 12,000 organizations from across the building industry that are working to advance structures that are environmentally responsible, profitable, and healthy places to live and work.
The Culinary Institute of America (CIA) offers its Certified Culinary Sales Professionals (CCSP) Program as an ideal way to distinguish your company from competitors. It’s a four-month program that takes your sales team beyond just selling through distance learning and on-campus experiences.
Recommended guidelines for layout and content in specification sheets.
Categorized in: Industry Standards