1.1本商业食品服务设备寿命周期成本分析标准实施规程旨在供生产商和最终用户在预测和（或）评估设备寿命周期成本时使用，方法是考虑商业食品服务设备运行和维护成本的有形差异。本标准实践中详述的分析结果用于预算目的。 1.1.1结果还可用于比较单个制造商或多个供应商制造的不同型号的预计寿命周期成本，或确定更换特定设备与产生持续维护费用的成本效益。 1.2本分析中包括的主要类别包括采购总价、服务和维修成本、预防性维护成本、公用事业运营成本和处置成本。 结果可以量化为年度运行总额和净现值。 1.3该生命周期分析的输入将需要来自各种来源，包括制造商、服务代理、公用事业公司和最终用户。并非所有的输入变量都需要考虑才能进行有效的分析。为了避免结果出现偏差，应将无法获得可靠估计的部分排除在分析之外。 1.4以英寸-磅为单位的数值应视为标准值。括号中给出的值是到国际单位制的数学转换，仅供参考，不被视为标准值。 ====意义和用途====== 5.1分析结果可用于与商业食品服务设备的类似部件进行比较，以确定具有最低生命周期成本或最高净现值的单元。

1.1 This standard 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 of equipment by accounting for tangible differences in operating and maintenance costs of commercial food service equipment. Results of the analysis detailed in this standard practice are intended for budgetary purposes. 1.1.1 The results may also be used to compare projected life cycle cost of different models from a single manufacturer, or models manufactured by multiple suppliers, or to establish when it is cost effective to replace a specific equipment versus incurring continued maintenance expenses. 1.2 Major categories included in this analysis include total purchase price, service and repair costs, preventative maintenance costs, utility operating costs and disposal costs. The results may be quantified as a yearly running total and a net present value. 1.3 Inputs for this life-cycle analysis will need to come from a variety of sources, including manufacturers, service agents, utility companies, and end users. Not all input variables need be considered for effective analysis. To avoid skewing the results, sections where reliable estimates are not available should be left out of the analysis. 1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. ====== Significance And Use ====== 5.1 The results of the analysis may be used to compare to similar pieces of commercial food service equipment to determine the unit that has the lowest life cycle cost, or the highest net present value.