The global standards for heat tracing systems are developed by IEC Technical Committee 27. The scope of work for this committee is reproduced below:
Standardization in the field of industrial equipment and installations intended for electroheating, electromagnetic processing of materials and electroheat based treatment technologies Note: The scope of interest covers industrial installations with the use of the following equipment: – equipment for direct and indirect resistance heating; – equipment for electric resistance trace heating; – equipment for induction heating; – equipment using the effect of EM forces on materials; – equipment for arc heating, including submerged arc heating; – equipment for electroslag remelting; – equipment for plasma heating; – equipment for microwave heating; – equipment for dielectric heating; – equipment for electron beam heating; – equipment for laser heating; – equipment for infrared radiation heating. The list presents typical examples of equipment and its applications and is not exhaustive.
CLICK HERE for the link to the TC 27 Strategic Business Plan
Titles in this committee’s bibliography appears to be stable. As with all IEC titles, they are relatively narrow in scope compared with the titles promulgated by most US standards developing organizations. Our interest lies primarily in the application of this technology within and around education community buildings.
While heat tracing generally goes un-noticed it is an essential part of cold weather safety. It is wise to keep pace with its evolution with innovation in materials and controls with the lead.
We maintain this committee’s work on the standing agenda of our seasonal Snow & Ice colloquia; along with US standards developed by UL, IEEE, NEMA, NFPA, ICC, ASHRAE and a few others. We also collaborate with the IEEE Education & Healthcare Facilities Committee on this topic. See our CALENDAR for the next online meeting; open to everyone.
Western Colorado University Center for Cold Climate Food Security
Today we break down the catalog for food safety in education communities; with primary attention to consultations from private standard developing organizations and federal agencies charged with food safety. We do so with sensitivity to animals and plants and sustainability of the global food supply chain. Many schools are the communal cafeterias for the communities that own and operate them and run at commercial scale.
We prepare responses to public consultations released by standards developing organizations which, in many cases, have significant conformance enterprises.
The ASHRAE catalog is the most cross-cutting and fastest moving catalog in the land. If you claim ownership of the United States energy domain you pretty much capture everything related campus safety and sustainability. Best to deal with it on a day-by-day basis as we usually do according to daily topics shown on our CALENDAR.
Association for Packaging and Processing Technologies
National Electrical Safety Code (Our particular interest lies in the safety and reliability of off-campus agricultural and research facilities that receive power from regulated utilities)
Food safety and sustainability standards populate are of the largest domains we track so if we need a break0-out session, let’s do it. Use the login credentials at the upper right of our home page.
University of Kentucky College of Agriculture, Food and Environment
Traditional Hanukkah foods (Spoon University) are often fried or cooked in oil, symbolizing the miracle of the oil that lasted eight days in the rededication of the Second Temple in Jerusalem.
Latkes (Potato Pancakes): Grated potatoes mixed with onions, eggs, and flour, then fried until crispy. They are often served with applesauce or sour cream.
Sufganiyot (Jelly-filled Doughnuts): Deep-fried doughnuts filled with jelly or custard and dusted with powdered sugar. They represent the oil that miraculously burned for eight days.
Brisket: Slow-cooked beef brisket is a popular main course for Hanukkah dinners.
Applesauce: Often served as a topping for latkes or as a side dish.
Matzo Ball Soup: While traditionally associated with Passover, some families also serve matzo ball soup during Hanukkah. It consists of light, fluffy dumplings made from matzo meal in a chicken broth.
Kugel: A baked casserole dish that can be sweet or savory, made with noodles, potatoes, or other ingredients.
Chocolate Gelt: Chocolate coins wrapped in gold or silver foil, often used in the game of dreidel.
Dreidel Cookies: Cookies shaped like the spinning top used in the traditional Hanukkah game of dreidel.
Cheese: In reference to the story of Judith, who is said to have fed cheese to an enemy general to make him thirsty and then gave him wine to make him drunk.
Child Enrichment Center | Beaufort County South Carolina | Mike Anthony’s cousin Laura — retired from the public schools — works with the children here now.
Open agenda; Not Too Organized. Whatever anyone wants to talk about. We meet once a month like this. Use the login credentials at the upper right of our home page.
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T
