ASTM F2472-05(2016)
(Test Method)Standard Test Method for Performance of Staff-Serve Hot Deli Cases
Standard Test Method for Performance of Staff-Serve Hot Deli Cases
SIGNIFICANCE AND USE
5.1 The energy input rate is used to confirm that the deli case is operating properly prior to further testing.
5.2 Capacity is used by food service operators to choose a deli case that matches their food holding requirements.
5.3 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the deli case can be ready for operation.
5.4 Holding energy rate and idle energy rate can be used by the food service operator to estimate deli case energy consumption.
SCOPE
1.1 This test method evaluates the energy consumption and performance of staff-serve hot deli cases with heated wells located within a fully or partially enclosed heated cavity. The food service operator can use this evaluation to select a staff served hot deli case and understand its energy consumption and performance.
1.2 This test method is applicable to electric powered, hot deli cases that have been designed for staff service of prepared hot food items that are held in open hotel pans.
1.3 The deli case can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Holding capacity (10.3),
1.3.3 Holding temperature calibration (10.3),
1.3.4 Preheat energy rate, (10.4),
1.3.5 Idle energy rate (10.5), and
1.3.6 Holding energy rate (10.6).
1.4 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.5 This test method may involve hazardous materials, operations, and equipment. 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 and health practices and determine the applicability of regulatory limitations prior to use.
General Information
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Designation: F2472 − 05 (Reapproved 2016) An American National Standard
Standard Test Method for
Performance of Staff-Serve Hot Deli Cases
This standard is issued under the fixed designation F2472; 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 2.2 NSF Standards:
NSF ListingFood Equipment and Related Components and
1.1 This test method evaluates the energy consumption and
Material
performance of staff-serve hot deli cases with heated wells
NSF/ANSI 4Commercial Cooking, Rethermalization and
located within a fully or partially enclosed heated cavity. The
Powered Hot Food Holding and Transport Equipment
food service operator can use this evaluation to select a staff
servedhotdelicaseandunderstanditsenergyconsumptionand
3. Terminology
performance.
3.1 Definitions:
1.2 This test method is applicable to electric powered, hot
3.1.1 calibrated setting, n—temperaturesettingatwhichthe
deli cases that have been designed for staff service of prepared
lowest temperature of the food in the holding pans is at 142 6
hot food items that are held in open hotel pans.
2°F (61 6 1°C).
1.3 The deli case can be evaluated with respect to the
3.1.2 capacity, n—amount of food product that can be held
following (where applicable):
in the unit’s heated wells within standard 4-in. (102-mm) deep
1.3.1 Energy input rate (10.2),
steam table pans.
1.3.2 Holding capacity (10.3),
3.1.3 energy input rate, n—peak rate at which a deli case
1.3.3 Holding temperature calibration (10.3),
consumes energy (kW), typically reflected during preheat.
1.3.4 Preheat energy rate, (10.4),
3.1.4 holding energy, n—energy consumed by the deli case
1.3.5 Idle energy rate (10.5), and
as it is used to hold cooked food product under full load
1.3.6 Holding energy rate (10.6).
conditions.
1.4 The values stated in inch-pound units are to be regarded
3.1.5 holding energy rate, n—average rate of energy con-
as the standard. The values given in parentheses are for
sumption (kW) during the holding energy tests.
information only.
3.1.6 idle energy rate, n—rate of energy consumed (kW) by
1.5 This test method may involve hazardous materials,
the deli case while holding or maintaining the appliance at the
operations, and equipment. This standard does not purport to
thermostat set point without any food product.
address all of the safety concerns, if any, associated with its
3.1.7 preheat energy, n—amountofenergyconsumedbythe
use. It is the responsibility of the user of this standard to
deli case while preheating the appliance from ambient room
establish appropriate safety and health practices and deter-
temperature (73 6 3°F (22 6 2°C)) to a temperature at the
mine the applicability of regulatory limitations prior to use.
calibrated setting.
2. Referenced Documents 3.1.8 preheat rate, n—average rate (°F/min) at which the
deli case is heated from ambient temperature (73 6 3°F (22 6
2.1 ASHRAE Document:
2°C)) to holding temperature with the thermostat set to the
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
calibrated setting.
of Experimental Data
3.1.9 preheat time, n—time required for the deli case to
preheat from ambient room temperature (73 6 3°F (22 6
2°C)) to the calibrated setting.
This test method is under the jurisdiction of ASTM Committee F26 on Food
3.1.10 staff-serve hot deli case, n—(hereafter referred to as
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
deli case) an appliance, with heated wells located in a fully or
Productivity and Energy Protocol.
Current edition approved Oct. 1, 2016. Published November 2016. Originally
partially enclosed heated cavity, which is designed for the
approved in 2005. Last previous edition approved in 2010 as F2472– 05 (2010).
DOI: 10.1520/F2472-05R16.
Available from American Society of Heating, Refrigerating, and Air-
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
30329, http://www.ashrae.org. 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
F2472 − 05 (2016)
display and service of hot food product in standard hotel pans. rangeof0to250°F(−17to121°C)andanuncertaintyof 61°F
Also known as hot food merchandisers, display merchandisers (60.5°C).Thethermocoupleprobe’sactivezoneshallbeatthe
or hot display cases. tip of the probe.
3.1.11 uncertainty, n—measure of systematic and precision
6.5 Watt-Hour Meter, for measuring the electrical energy
errors in specified instrumentation or measure of repeatability consumptionofadelicase,shallhavearesolutionofatleast10
of a reported test result.
Wh and a maximum uncertainty no greater than 1.5% of the
measured value for any demand greater than 100 W. For any
4. Summary of Test Method demandlessthan100W,themetershallhavearesolutionofat
least 10Wh and a maximum uncertainty no greater than 10%.
4.1 The deli case is connected to the appropriate metered
energy source, and energy input rate is determined to confirm
7. Reagents and Materials
that the appliance is operating within 5% of the nameplate
7.1 Macaroni and Cheese, a sufficient quantity of frozen,
energy input rate.
ready to cook, traditional macaroni and cheese, in half-size
4.2 Capacityisdeterminedbyloadingthedelicase’sheated
pans weighing approximately 4.5 lb (2.0 kg) obtained from a
wells with 4-in. (100-mm) deep half-size steam table pans.
food distributor.
4.3 The calibrated setting is determined by using pre-
7.2 Pans, a sufficient quantity of stainless steel half-size
cooked food product (macaroni and cheese) in 4-in. (100-mm)
steam pans, measuring 10 by 12 by 4 in. (250 by 300 by 100
deep half-size steam pans and setting controls such that lowest
mm) and weighing 1.8 6 0.2 lb (0.8 6 0.1 kg), to fill the deli
temperature in the center of the food pans is 142 6 2°F (61 6
case’s heated wells.
1°C).
7.3 SmallPans,asufficientquantityofstainlesssteel ⁄3-size
4.4 The amount of energy and time required to preheat the
steam pans, measuring 10 by 8 by 4 in. (250 by 200 by 100
deli case to calibrated setting is determined.
mm) and weighing 1.5 6 0.2 lb (0.7 6 0.1 kg), to fill the deli
4.5 The idle energy rate is determined with the deli case set case’s heated wells as necessary.
at calibrated setting and no food in the unit.
8. Sampling and Test Units
4.6 The deli case is used to hold 4-in. (100-mm) deep
8.1 Deli Case—Selectarepresentativeproductionmodelfor
half-size steam pans filled with hot food for 3 h. Food
performance testing.
temperature and deli case energy consumption are monitored
during this testing.
9. Preparation of Apparatus
9.1 Install the deli case according to the manufacturer’s
5. Significance and Use
instructions in an appropriate space. All sides of the deli case
5.1 The energy input rate is used to confirm that the deli
shallbeaminimumof12in.(305mm)fromanysidewall,side
case is operating properly prior to further testing.
partition, or other operating appliance. The associated heating
5.2 Capacity is used by food service operators to choose a
orcoolingsystemforthespaceshallbecapableofmaintaining
deli case that matches their food holding requirements.
an ambient temperature of 73 6 3°F (22 6 2°C) within the
testing environment.
5.3 Preheat energy and time can be useful to food service
operatorstomanageenergydemandsandtoknowhowquickly
9.2 The testing environment during energy tests shall be
the deli case can be ready for operation.
maintained in accordance with the section on performance for
open top hot food holding equipment room specifications of
5.4 Holding energy rate and idle energy rate can be used by
NSF/ANSI 4. The NSF/ANSI 4 test room conditions are an
thefoodserviceoperatortoestimatedelicaseenergyconsump-
ambient temperature of 73 6 3°F (22 6 2°C), no vertical
tion.
temperature gradient exceeding 1.5°F/ft (2.5°C/m), and maxi-
mum air current velocity of 50 ft/min (0.25 m/s) across the
6. Apparatus
surfaces of the test pans (partially enclosed units).
6.1 Analytical Balance Scale, for measuring weights up to
9.3 Connectthedelicasetoacalibratedenergytestmeter.A
20 lb (9 kg), with a resolution of 0.01 lb (0.005 kg) and an
voltage regulator may be required during tests if the voltage
uncertainty of 0.01 lb (0.005 kg).
supply is not within 62.5% of the manufacturer’s nameplate
6.2 Data Acquisition System, for measuring energy and
voltage.
temperatures, capable of multiple channel displays updating at
9.4 Confirm (while the elements are energized) that the
least every 2 s.
supply voltage is within 62.5% of the operating voltage
6.3 Thermocouple(s), industry standard type T or type K
specified by the manufacturer. Record the test voltage for each
thermocouple wire with a range of 0 to 250°F (−17 to 121°C)
test.
and an uncertainty of 61°F (60.5°C).
NOTE 1—It is the intent of the testing procedure in this test method to
evaluate the performance of a deli case at its rated electric voltage. If the
6.4 Thermocouple Probe, “fast response” type T or type K
unit is rated dual voltage (that is, designed to operate at either 240 or 480
thermocoupleprobe, ⁄16in.(1.6mm)orsmallerdiameter,with
V with no change in components), the voltage selected by the manufac-
a 3-s or faster response time, capable of immersion with a turer or tester, or both, shall be reported. If a deli case is designed to
F2472 − 05 (2016)
operate at two voltages without a change in the resistance of the heating
the manufacturer. The manufacturer may make appropriate
elements, the performance of the unit (for example, preheat time) may
changes or adjustments to the deli case or supply another deli
differ at the two voltages.
case for testing.
9.5 Prepare the half and third-size pans for the holding
10.3 Holding Temperature Calibration:
energy rate test by attaching a temperature sensor in the center
10.3.1 Determine the number of 4-in. (100 mm) deep
of each pan, 1.5 in. (38 mm) from the bottom. A convenient
half-size pans that will fit inside the holding wells of the deli
method is to have thermocouple probes with a stainless-steel
case.Ifnecessary,mixsmall(third-size)panswiththehalf-size
protective sheath fabricated in the shape shown in Fig. 1. The
pans to fill the wells. Use the minimum number of small pans
sensing point is exposed and isolated thermally from the
when making this determination. Note the number of each size
stainless-steel sheath. The probe is strapped to the pan using
of pan used.
steel shim stock welded to the pan using a strain gage welder.
The thermocouple lead is long enough to allow connection to
NOTE 2—The objective of this step is to determine the smallest number
the monitoring device while the pans are in the deli case.
of pans required to fill the deli case. For example, if the wells are 10 by
32-in. (250 by 810-mm), then each well will contain two half-size pans
10. Procedure
and one third-size pan.
10.1 General:
10.3.2 Preheat deli case for1hatthe manufacturer’s
10.1.1 Record the following for each test run:
recommended settings. If not specified by the manufacturer,
10.1.1.1 Voltage while elements are energized,
then set the controls halfway between the minimum and
10.1.1.2 Ambient temperature, and
maximum settings.
10.1.1.3 Energy input rate during or immediately prior to
10.3.3 Prepare enough macaroni and cheese to fill the
the test.
number of containers determined in 10.3.1 by following
10.1.2 For each test run, confirm that the peak input rate is
directions on the food packages.
within 65% of the rated nameplate input. If the difference is
10.3.4 Quickly transfer 9.0 6 0.01 lb (4.1 6 0.005 kg) of
greater than 5%, terminate testing and contact the manufac-
macaroni and cheese to each half-size pan and 5.5 6 0.01 lb
turer. The manufacturer may make appropriate changes or
(2.5 6 0.005 kg) of macaroni and cheese to each small
adjustments to the deli case.
(third-size)pan.Placethefilledpansintothedelicase’sheated
10.2 Energy Input Rate:
wells.Ifanysmallpansareused,theseshallbelocatedasclose
10.2.1 Setthetemperaturecontrolstothemaximumsetting.
to the center of the wells as possible.
10.2.2 Start recording time and energy consumption when
10.3.5 Thetemperatureforeachpanofmacaroniandcheese
the elements are energized and stop recording when the
at the beginning of the test shall be 160 6 5°F (71 6 3°C).
elements commence cycling.
10.3.6 Monitor the temperature of each pan and deli case
10.2.3 Confirm that the measured input rate or power, (kW)
energy consumption for 3 h.
is within 5% of the rated nameplate input or power (it is the
intent of the testing procedures in this test method to evaluate 10.3.7 If the lowest temperature is not 142 6 2°F (61 6
the performance of a deli case at its rated energy input rate). If 1°C), then adjust the controls as appropriate and repeat 10.3.6
thedifferenceisgreaterthan5%,terminatetestingandcontact until the lowest pan temperature is 142 6 2°F (61 6 1°C).
FIG. 1 Hotel Pan with Thermocouple Probe (not to scale)
F2472 − 05 (2016)
10.3.8 To facilitate further testing, make a mark on the dial 10.6.7 At the end of 3 h, check the temperature of the
or a notation of this setting. Record the settings. This will be macaroni and cheese. The temperature in each pan shall be
referred to as the calibrated setting. greater than 140°F (60°C). If any pan temperature is less than
140°F (60°C), then the test is invalid. Adjust the controls
10.4 Preheat Energy Consumption and Time:
accordingly, note the new settings, and repeat 10.6.2 through
NOTE 3—The preheat test should be conducted as the first appliance
10.6.6.
operation on the day of the test, starting with the appliance at room
10.6.8 Repeat 10.6.2 through 10.6.7 for replicates #2 and 3.
temperature (73 6 3°F (22 6 2°C)).
10.4.1 Loadthecasewithemptypans.Ifanysmallpansare
11. Calculation and Report
used, these shall be located as close to the center of the wells
11.1 Deli Case—Summarize the physical and operating
as possible.
characteristicsofthedelicase.Ifneeded,describeotherdesign
10.4.2 Record ambient temperature and pan temperature at
or operating characteristics that may facilitate interpretation of
the start of the test. Both the ambient and pan temperatures
the test results.
shall be 73 6 3°F (22 6 2°C) at the start of the test.
11.2 Apparatus and Procedure:
10.4.3 Turn the unit on with controls set to the calibrated
11.2.1 Confirmthat
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F2472 − 05 (Reapproved 2010) F2472 − 05 (Reapproved 2016)An American National Standard
Standard Test Method for
Performance of Staff-Serve Hot Deli Cases
This standard is issued under the fixed designation F2472; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This test method evaluates the energy consumption and performance of staff-serve hot deli cases with heated wells located
within a fully or partially enclosed heated cavity. The food service operator can use this evaluation to select a staff served hot deli
case and understand its energy consumption and performance.
1.2 This test method is applicable to electric powered, hot deli cases that have been designed for staff service of prepared hot
food items that are held in open hotel pans.
1.3 The deli case can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Holding capacity (10.3),
1.3.3 Holding temperature calibration (10.3),
1.3.4 Preheat energy rate, (10.4),
1.3.5 Idle energy rate (10.5), and
1.3.6 Holding energy rate (10.6).
1.4 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information
only.
1.5 This test method may involve hazardous materials, operations, and equipment. 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 and health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents
2.1 ASHRAE Document:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
2.2 NSF Standards:
NSF Listing Food Equipment and Related Components and Material
NSF/ANSI 4 Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment
3. Terminology
3.1 Definitions:
3.1.1 calibrated setting, n—temperature setting at which the lowest temperature of the food in the holding pans is at 142 6 2°F
(61 6 1°C).
3.1.2 capacity, n—amount of food product that can be held in the unit’s heated wells within standard 4-in. (102-mm) deep steam
table pans.
3.1.3 energy input rate, n—peak rate at which a deli case consumes energy (kW), typically reflected during preheat.
3.1.4 holding energy, n—energy consumed by the deli case as it is used to hold cooked food product under full load conditions.
3.1.5 holding energy rate, n—average rate of energy consumption (kW) during the holding energy tests.
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 Productivity
and Energy Protocol.
Current edition approved March 1, 2010Oct. 1, 2016. Published May 2010November 2016. Originally approved in 2005. Last previous edition approved in 20052010 as
F2472F2472 – 05. DOI: 10.1520/F2472-05R10. – 05 (2010). DOI: 10.1520/F2472-05R16.
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,
http://www.ashrae.org.
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann 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
F2472 − 05 (2016)
3.1.6 idle energy rate, n—rate of energy consumed (kW) by the deli case while holding or maintaining the appliance at the
thermostat set point without any food product.
3.1.7 preheat energy, n—amount of energy consumed by the deli case while preheating the appliance from ambient room
temperature (73 6 3°F (22 6 2°C)) to a temperature at the calibrated setting.
3.1.8 preheat rate, n—average rate (°F/min) at which the deli case is heated from ambient temperature (73 6 3°F (22 6 2°C))
to holding temperature with the thermostat set to the calibrated setting.
3.1.9 preheat time, n—time required for the deli case to preheat from ambient room temperature (73 6 3°F (22 6 2°C)) to the
calibrated setting.
3.1.10 staff-serve hot deli case, n—(hereafter referred to as deli case) an appliance, with heated wells located in a fully or
partially enclosed heated cavity, which is designed for the display and service of hot food product in standard hotel pans. Also
known as hot food merchandisers, display merchandisers or hot display cases.
3.1.11 uncertainty, n—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a
reported test result.
4. Summary of Test Method
4.1 The deli case is connected to the appropriate metered energy source, and energy input rate is determined to confirm that the
appliance is operating within 5 % of the nameplate energy input rate.
4.2 Capacity is determined by loading the deli case’s heated wells with 4-in. (100-mm) deep half-size steam table pans.
4.3 The calibrated setting is determined by using pre-cooked food product (macaroni and cheese) in 4-in. (100-mm) deep
half-size steam pans and setting controls such that lowest temperature in the center of the food pans is 142 6 2°F (61 6 1°C).
4.4 The amount of energy and time required to preheat the deli case to calibrated setting is determined.
4.5 The idle energy rate is determined with the deli case set at calibrated setting and no food in the unit.
4.6 The deli case is used to hold 4-in. (100-mm) deep half-size steam pans filled with hot food for 3 h. Food temperature and
deli case energy consumption are monitored during this testing.
5. Significance and Use
5.1 The energy input rate is used to confirm that the deli case is operating properly prior to further testing.
5.2 Capacity is used by food service operators to choose a deli case that matches their food holding requirements.
5.3 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the
deli case can be ready for operation.
5.4 Holding energy rate and idle energy rate can be used by the food service operator to estimate deli case energy consumption.
6. Apparatus
6.1 Analytical Balance Scale, for measuring weights up to 20 lb (9 kg), with a resolution of 0.01 lb (0.005 kg) and an uncertainty
of 0.01 lb (0.005 kg).
6.2 Data Acquisition System, for measuring energy and temperatures, capable of multiple channel displays updating at least
every 2 s.
6.3 Thermocouple(s), industry standard type T or type K thermocouple wire with a range of 0 to 250°F (−17 to 121°C) and an
uncertainty of 61°F (60.5°C).
6.4 Thermocouple Probe, “fast response” type T or type K thermocouple probe, ⁄16 in. (1.6 mm) or smaller diameter, with a
3-s or faster response time, capable of immersion with a range of 0 to 250°F (−17 to 121°C) and an uncertainty of 61°F (60.5°C).
The thermocouple probe’s active zone shall be at the tip of the probe.
6.5 Watt-Hour Meter, for measuring the electrical energy consumption of a deli case, shall have a resolution of at least 10 Wh
and a maximum uncertainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For any demand less
than 100 W, the meter shall have a resolution of at least 10 Wh and a maximum uncertainty no greater than 10 %.
7. Reagents and Materials
7.1 Macaroni and Cheese, a sufficient quantity of frozen, ready to cook, traditional macaroni and cheese, in half-size pans
weighing approximately 4.5 lb (2.0 kg) obtained from a food distributor.
7.2 Pans, a sufficient quantity of stainless steel half-size steam pans, measuring 10 by 12 by 4 in. (250 by 300 by 100 mm) and
weighing 1.8 6 0.2 lb (0.8 6 0.1 kg), to fill the deli case’s heated wells.
7.3 Small Pans, a sufficient quantity of stainless steel ⁄3-size steam pans, measuring 10 by 8 by 4 in. (250 by 200 by 100 mm)
and weighing 1.5 6 0.2 lb (0.7 6 0.1 kg), to fill the deli case’s heated wells as necessary.
F2472 − 05 (2016)
8. Sampling and Test Units
8.1 Deli Case—Select a representative production model for performance testing.
9. Preparation of Apparatus
9.1 Install the deli case according to the manufacturer’s instructions in an appropriate space. All sides of the deli case shall be
a minimum of 12 in. (305 mm) from any side wall, side partition, or other operating appliance. The associated heating or cooling
system for the space shall be capable of maintaining an ambient temperature of 73 6 3°F (22 6 2°C) within the testing
environment.
9.2 The testing environment during energy tests shall be maintained in accordance with the section on performance for open
top hot food holding equipment room specifications of NSF/ANSI 4. The NSF/ANSI 4 test room conditions are an ambient
temperature of 73 6 3°F (22 6 2°C), no vertical temperature gradient exceeding 1.5°F/ft (2.5°C/m), and maximum air current
velocity of 50 ft/min (0.25 m/s) across the surfaces of the test pans (partially enclosed units).
9.3 Connect the deli case to a calibrated energy test meter. A voltage regulator may be required during tests if the voltage supply
is not within 62.5 % of the manufacturer’s nameplate voltage.
9.4 Confirm (while the elements are energized) that the supply voltage is within 62.5 % of the operating voltage specified by
the manufacturer. Record the test voltage for each test.
NOTE 1—It is the intent of the testing procedure in this test method to evaluate the performance of a deli case at its rated electric voltage. If the unit
is rated dual voltage (that is, designed to operate at either 240 or 480 V with no change in components), the voltage selected by the manufacturer or tester,
or both, shall be reported. If a deli case is designed to operate at two voltages without a change in the resistance of the heating elements, the performance
of the unit (for example, preheat time) may differ at the two voltages.
9.5 Prepare the half and third-size pans for the holding energy rate test by attaching a temperature sensor in the center of each
pan, 1.5 in. (38 mm) from the bottom. A convenient method is to have thermocouple probes with a stainless-steel protective sheath
fabricated in the shape shown in Fig. 1. The sensing point is exposed and isolated thermally from the stainless-steel sheath. The
probe is strapped to the pan using steel shim stock welded to the pan using a strain gage welder. The thermocouple lead is long
enough to allow connection to the monitoring device while the pans are in the deli case.
10. Procedure
10.1 General:
10.1.1 Record the following for each test run:
10.1.1.1 Voltage while elements are energized,
10.1.1.2 Ambient temperature, and
10.1.1.3 Energy input rate during or immediately prior to the test.
10.1.2 For each test run, confirm that the peak input rate is within 65 % of the rated nameplate input. If the difference is greater
than 5 %, terminate testing and contact the manufacturer. The manufacturer may make appropriate changes or adjustments to the
deli case.
FIG. 1 Hotel Pan with Thermocouple Probe (not to scale)
F2472 − 05 (2016)
10.2 Energy Input Rate:
10.2.1 Set the temperature controls to the maximum setting.
10.2.2 Start recording time and energy consumption when the elements are energized and stop recording when the elements
commence cycling.
10.2.3 Confirm that the measured input rate or power, (kW) is within 5 % of the rated nameplate input or power (it is the intent
of the testing procedures in this test method to evaluate the performance of a deli case at its rated energy input rate). If the
difference is greater than 5 %, terminate testing and contact the manufacturer. The manufacturer may make appropriate changes
or adjustments to the deli case or supply another deli case for testing.
10.3 Holding Temperature Calibration:
10.3.1 Determine the number of 4-in. (100 mm) deep half-size pans that will fit inside the holding wells of the deli case. If
necessary, mix small (third-size) pans with the half-size pans to fill the wells. Use the minimum number of small pans when making
this determination. Note the number of each size of pan used.
NOTE 2—The objective of this step is to determine the smallest number of pans required to fill the deli case. For example, if the wells are 10 by 32-in.
(250 by 810-mm), then each well will contain two half-size pans and one third-size pan.
10.3.2 Preheat deli case for 1 h at the manufacturer’s recommended settings. If not specified by the manufacturer, then set the
controls halfway between the minimum and maximum settings.
10.3.3 Prepare enough macaroni and cheese to fill the number of containers determined in 10.3.1 by following directions on the
food packages.
10.3.4 Quickly transfer 9.0 6 0.01 lb (4.1 6 0.005 kg) of macaroni and cheese to each half-size pan and 5.5 6 0.01 lb (2.5
6 0.005 kg) of macaroni and cheese to each small (third-size) pan. Place the filled pans into the deli case’s heated wells. If any
small pans are used, these shall be located as close to the center of the wells as possible.
10.3.5 The temperature for each pan of macaroni and cheese at the beginning of the test shall be 160 6 5°F (71 6 3°C).
10.3.6 Monitor the temperature of each pan and deli case energy consumption for 3 h.
10.3.7 If the lowest temperature is not 142 6 2°F (61 6 1°C), then adjust the controls as appropriate and repeat 10.3.6 until
the lowest pan temperature is 142 6 2°F (61 6 1°C).
10.3.8 To facilitate further testing, make a mark on the dial or a notation of this setting. Record the settings. This will be referred
to as the calibrated setting.
10.4 Preheat Energy Consumption and Time:
NOTE 3—The preheat test should be conducted as the first appliance operation on the day of the test, starting with the appliance at room temperature
(73 6 3°F (22 6 2°C)).
10.4.1 Load the case with empty pans. If any small pans are used, these shall be located as close to the center of the wells as
possible.
10.4.2 Record ambient temperature and pan temperature at the start of the test. Both the ambient and pan temperatures shall be
73 6 3°F (22 6 2°C) at the start of the test.
10.4.3 Turn the unit on with controls set to the calibrated setting determined in 10.3.8. Begin recording pan tem
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