ASTM F2142-01(2019)
(Test Method)Standard Test Method for Performance of Drawer Warmers
Standard Test Method for Performance of Drawer Warmers
SIGNIFICANCE AND USE
5.1 The energy input rate and thermostat calibration tests are used to confirm that the drawer warmer is operating properly prior to further testing.
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the drawer warmer can be ready for operation.
5.3 Idle energy rate and holding energy rate can be used by the food service operator to estimate energy consumption during operating periods and to consider energy consumption when choosing a drawer warmer.
5.4 The drawer pan temperature and drawer pan temperature uniformity can be used by an operator to choose a drawer warmer which meets their food holding needs.
SCOPE
1.1 This test method evaluates the preheat, idle, and holding energy consumption and temperature uniformity of drawer warmers. The food service operator can use this evaluation to select a drawer warmer and understand its energy performance and temperature uniformity. A drawer warmer is described as a commercial kitchen appliance that consists of one or more heated drawers and which is used to hold hot food (usually no greater than 200°F) that has been cooked in a separate appliance, at a specified temperature.
1.2 This test method is applicable to freestanding and built-in electric drawer warmers equipped for:
1.2.1 Industry-standard 12 × 20 × 6–in. (nominal size) pans, or
1.2.2 Standard-oversized 15 × 20 × 5–in. (nominal size) pans.
1.3 The drawer warmer can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Energy consumption rate at maximum setting (10.2),
1.3.3 Temperature calibration (10.3),
1.3.4 Preheat energy consumption and time (10.4),
1.3.5 Idle energy rate (10.5),
1.3.6 Holding energy rate (10.6), and
1.3.7 Temperature uniformity (10.6).
1.4 The values stated in inch-pound units are to be regarded as standard.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
General Information
Relations
Standards Content (Sample)
This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F2142 − 01 (Reapproved 2019) An American National Standard
Standard Test Method for
Performance of Drawer Warmers
This standard is issued under the fixed designation F2142; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
1.1 Thistestmethodevaluatesthepreheat,idle,andholding
energy consumption and temperature uniformity of drawer
2. Referenced Documents
warmers. The food service operator can use this evaluation to
select a drawer warmer and understand its energy performance
2.1 ASHRAE Document:
andtemperatureuniformity.Adrawerwarmerisdescribedasa
ASHRAE Guideline 2—1986 (RA90)Engineering Analysis
commercial kitchen appliance that consists of one or more
of Experimental Data
heated drawers and which is used to hold hot food (usually no
2.2 NSF Standard:
greater than 200°F) that has been cooked in a separate
Standard Number 4—Commercial Cooking,
appliance, at a specified temperature.
Rethermalization, and Powered Hot Food Holding and
Transport Equipment
1.2 This test method is applicable to freestanding and
built-in electric drawer warmers equipped for:
3. Terminology
1.2.1 Industry-standard12×20×6–in.(nominalsize)pans,
or
3.1 Definitions:
1.2.2 Standard-oversized 15 × 20 × 5–in. (nominal size)
3.1.1 drawer pan, n—that portion of the appliance in which
pans.
food products are held. Industry-standard drawer pans are
nominally 12×20×6 in. deep; standard-oversized drawer
1.3 The drawer warmer can be evaluated with respect to the
pans are nominally 15×20×5 in. deep.
following (where applicable):
1.3.1 Energy input rate (10.2), 3.1.2 drawer pan centerpoint temperature, n—the tempera-
1.3.2 Energy consumption rate at maximum setting (10.2), ture as measured at the geometric center of the drawer pan
1.3.3 Temperature calibration (10.3), using a single thermocouple.
1.3.4 Preheat energy consumption and time (10.4),
3.1.3 drawer warmer, n—an appliance that consists of one
1.3.5 Idle energy rate (10.5),
or more heated drawers and that is designed to hold hot food
1.3.6 Holding energy rate (10.6), and
that has been cooked in a separate appliance at a specified
1.3.7 Temperature uniformity (10.6).
temperature.
1.4 The values stated in inch-pound units are to be regarded
3.1.4 energy input rate, n—peak rate at which a drawer
as standard.
warmer consumes energy (kW), typically reflected during
preheat.
1.5 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
3.1.5 holding energy rate, n—the rate of energy consumed
responsibility of the user of this standard to establish appro-
(Btu/h or kW) by the drawer warmer while keeping the heated
priate safety, health, and environmental practices and deter-
food product (dinner rolls) warm.
mine the applicability of regulatory limitations prior to use.
3.1.6 idle energy rate, n—therateofenergyconsumed(kW)
1.6 This international standard was developed in accor-
by the drawer warmer while “idling“ or maintaining the
dance with internationally recognized principles on standard-
drawers at a calibrated 150°F set point.
ization established in the Decision on Principles for the
3.1.7 preheat energy, n—amountofenergyconsumedbythe
Development of International Standards, Guides and Recom-
drawer warmer while preheating the drawer pan(s) from
This test method is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American Society of Heating, Refrigerating, and Air-
Productivity and Energy Protocol. Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Current edition approved May 1, 2019. Published June 2019. Originally 30329,http://www.ashrae.org.
approved in 2001. Last previous edition approved in 2013 as F2142–01(2013). Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
DOI: 10.1520/F2142-01R19. Arbor, MI 48113-0140, http://www.nsf.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2142 − 01 (2019)
ambient room temperature (75 6 2.5°F) to 150°F, with the 6.3 Thermocouple(s), industry standard type T or type K
control(s) set to a calibrated 150°F. thermocouple wire with a range of 0 to 350°F and an
uncertainty of 61°F.
3.1.8 preheat rate, n—average rate (°F/min) at which the
drawerpanisheatedfromambienttemperature(75 62.5°F)to
6.4 Watt-Hour Meter, for measuring the electrical energy
150°F, with the control(s) set to a calibrated 150°F.
consumption of a drawer warmer, shall have a resolution of at
least10W·handamaximumuncertaintynogreaterthan1.5%
3.1.9 preheat time, n—time required for the drawer warmer
of the measured value for any demand greater than 100W. For
to preheat from ambient room temperature (75 6 2.5°F) to
any demand less than 100 W, the meter shall have a resolution
150°F, with the control(s) set to a calibrated 150°F.
of at least 10 W·h and a maximum uncertainty no greater than
3.1.10 uncertainty, n—measure of systematic and precision
10%.
errors in specified instrumentation or measure of repeatability
of a reported test result.
7. Reagents and Materials
7.1 Dinner Roll, shall be a nominal 3 in. square breadroll,
4. Summary of Test Method
approximately 2 in. tall, weighing 5.5 6 1.0 lb per 60 rolls.
4.1 The drawer warmer is connected to the appropriate
metered energy source, and the energy input rate is determined
8. Sampling, Test Units
to confirm that the appliance is operating within 5% of the
8.1 Drawer Warmer—Select a representative production
nameplate energy input rate.
model for performance testing.
4.2 The drawer pan temperature and energy consumption
rate are determined with the drawer warmer controls set to the
9. Preparation of Apparatus
maximum setting.
9.1 Install the drawer warmer according to the manufactur-
4.3 The accuracy of the drawer warmer’s temperature con-
er’s instructions and consistent with industry practices. Sur-
trol is checked at 150°F and adjusted as necessary to within
rounding surfaces cannot add insulating factors, which may
65°F.
influence the test results.All sides of the drawer warmer shall
have a minimum of 3 ft. of clearance from any sidewall, side
4.4 The amount of energy and time required to preheat the
partition or other operating appliance. The associated heating
drawer warmer from ambient (75 6 2.5°F) to 150°F, based on
orcoolingsystemforthespaceshallbecapableofmaintaining
a calibrated 150°F set point, is determined.
an ambient temperature of 75 6 2.5°F within the testing
4.5 The rate of idle energy consumption is determined with
environment.
the drawer warmer set to maintain 150°F and no food load in
9.2 Connect the drawer warmer to a calibrated energy test
the drawer pans.
meter. A voltage regulator may be required during tests if the
4.6 Therateofholdingenergyconsumption,thedrawerpan
voltage supply is not within 62.5% of the manufacturer’s
temperature, and the drawer pan temperature uniformity are
nameplate voltage.
determined with a food load and with the drawer warmer
9.3 Confirm (while the elements are energized) that the
controls set to the calibrated 150°F set point.
supply voltage is within 62.5% of the operating voltage
specified by the manufacturer. Record the test voltage for each
5. Significance and Use
test.
5.1 The energy input rate and thermostat calibration tests
NOTE 1—It is the intent of the testing procedure herein to evaluate the
are used to confirm that the drawer warmer is operating
performance of a drawer warmer at its rated electric voltage. If an electric
properly prior to further testing.
unit is rated dual voltage (that is, designed to operate at either 208 or 240
5.2 Preheat energy and time can be useful to food service
V with no change in components), the voltage selected by the manufac-
turer and/or tester shall be reported. If a drawer warmer is designed to
operatorstomanageenergydemandsandtoknowhowquickly
operate at two voltages without a change in the resistance of the heating
the drawer warmer can be ready for operation.
elements, the performance of the unit (for example, preheat time) may
5.3 Idle energy rate and holding energy rate can be used by differ at the two voltages.
the food service operator to estimate energy consumption
9.4 Assure that the drawer warmer’s vent (if applicable) is
during operating periods and to consider energy consumption
closed for all tests.
when choosing a drawer warmer.
9.5 Place one thermocouple at the geometric center of each
5.4 The drawer pan temperature and drawer pan tempera-
drawer pan in the drawer warmer, centered front to back, side
ture uniformity can be used by an operator to choose a drawer
to side, and top to bottom. This is the drawer pan centerpoint
warmer which meets their food holding needs.
temperature.
9.6 For the temperature uniformity test, place an additional
6. Apparatus
5 thermocouples in each drawer pan in the drawer warmer as
6.1 Data Acquisition System, for measuring energy and
follows: Place one thermocouple 0.25 in. above the bottom of
temperatures, capable of multiple channel displays updating at
the drawer pan and centered front to back and side to side.
least every 2 s.
Place one thermocouple on each sidewall of the drawer pan
6.2 Stop Watch, with a 1-s resolution. (total of four thermocouples). Locate the thermocouples in the
F2142 − 01 (2019)
center of each sidewall with the tip of each thermocouple differenceisgreaterthan5%,terminatetestingandcontactthe
suspended in the drawer pan 0.25 in. away from the surface of manufacturer. The manufacturer may make appropriate
the drawer pan’s sidewall. See example in Fig. 1. changesoradjustmentstothedrawerwarmerorsupplyanother
drawer warmer for testing.
10. Procedure
10.2.4 Stabilizethedrawerwarmerbycontinuingtooperate
10.1 General: allofthedrawersattheirmaximumcontrolsettingforaperiod
10.1.1 For the drawer warmers, record the following for of1h.
each test run:
10.2.5 Attheendofthestabilizationperiod,beginrecording
10.1.1.1 Voltage while elements are energized,
time,idleenergyconsumption,andthecenterpointtemperature
10.1.1.2 Ambient temperature, and
of each drawer pan for a minimum of 3 h. Record the drawer
10.1.1.3 Energy input rate during or immediately prior to
pantemperature(s)at1-minintervalsduringthe3-htestperiod
each test run.
and average these recorded temperatures.
10.1.2 For each test run, confirm that the peak input rate is
10.2.6 In accordance with 11.3, calculate and report the
within 65% of the rated nameplate input. If the difference is
drawer warmer energy input rate and rated nameplate input
greater than 5%, terminate testing and contact the manufac-
rate.Also calculate and report the energy consumption rate for
turer. The manufacturer may make appropriate changes or
thedrawerwarmerandtheaveragecenterpointtemperaturefor
adjustments to the drawer warmer.
each drawer pan at the maximum control setting.
10.2 Energy Input Rate and Energy Consumption Rate at
10.3 Temperature Calibration:
Maximum Control Setting:
10.3.1 Set the controls for each and every drawer in the
10.2.1 Starting at ambient temperature, turn the drawer
drawerwarmertomaintainadrawerpantemperatureof150°F,
warmeronbysettingthecontrolsforeachandeverydrawerin
basedonthecenterpointtemperatureforeachdrawer.Stabilize
the drawer warmer to the highest or maximum setting.
the drawer warmer for 60 min after the elements commence
10.2.2 Start recording time and energy consumption when
cycling at the thermostat set point.
the elements are energized and stop recording when the
elementscommencecycling.Thedrawerwarmermustbefully
NOTE 2—If the temperature dial does not have a temperature scale (for
example, 70 to 200°F), but instead a numbered setting dial (for example,
on over the entire period, and the test period must end when
1 to 10), use a best guess estimate at what may be 150°F for the initial
any of the elements first cycles off.
thermostat calibration setting and adjust as necessary thereafter.
10.2.3 Confirm that the measured input rate or power is
within 5% of the rated nameplate input or power. (It is the 10.3.2 Monitor and record the centerpoint drawer pan tem-
intent of the testing procedures herein to evaluate the perfor- perature every 30 s for a minimum of 1 h. Average these
mance of a drawer warmer at its rated energy input rate.) If the recorded temperatures.
FIG. 1 Thermocouple Locations in Drawer Pan
F2142 − 01 (2019)
10.3.3 As required (as indicated by the average The dinner rolls shall be heated to an average internal
temperature), adjust the temperature control(s) to attain an temperature of 160 6 2°F as measured with a thermocouple.
actual drawer pan temperature of 150 6 5°F for each drawer. 10.6.3 At the end of the preheat period, place 60 heated
Repeat10.3.2toconfirmthatthepantemperatureis150 65°F. dinner rolls (standard size pans; 80 dinner rolls for oversized
10.3.4 To facilitate further testing, mark on the dial the pans) into each drawer pan. The dinner rolls shall be evenly
exact position of the thermostat control(s) that corresponds to spread throughout the drawer and shall be placed into the
an average drawer pan temperature of 150 6 5°F . Record the drawer in two layers of 30 rolls each (standard size pans; 40
final control setting. rolls per layer for oversized pans). Ensure that the thermo-
couple measuring the center point temperature in each pan
10.4 Preheat Energy Consumption and Time:
continues to measure the air temperature and is not covered by
NOTE 3—The preheat test should be conducted as the first appliance
any of the food product. Open and shut each drawer individu-
operation on the day of the test, starting with the drawer warmer and each
ally as it is loaded. Allow no more than 2 min to load each
drawer pan at room temperature (75 6 2.5°F).
drawer.
10.4.1 Record the drawer pan centerpoint temperature(s)
10.6.4 After every drawer is loaded, allow the drawer
and ambient temperature at the start of the test. The pan
warmer to stabilize for 1 h.
temperature(s) shall be 75 6 2.5°F at the start of the test.
10.6.5 At the end of the 1 h stabilization period, begin
10.4.2 Turntheunito
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