ASTM F2140-11(2019)
(Test Method)Standard Test Method for Performance of Hot Food Holding Cabinets
Standard Test Method for Performance of Hot Food Holding Cabinets
SIGNIFICANCE AND USE
5.1 The energy input rate and thermostat calibration tests are used to confirm that the hot food holding cabinet 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 hot food holding cabinet can be ready for operation.
5.3 Energy consumption (idle energy rate) can be used by the food service operator to estimate energy consumption during operating periods.
5.4 Energy consumption (idle energy rate) with the water device can be used by the food service operator to estimate energy consumption during operating periods with the humidity device.
5.5 The relative humidity percentage can be used by operators to select a hot food holding cabinet that will meet their food-holding needs.
5.6 The temperature uniformity can be used by operators to choose a hot food cabinet that meets their food-holding needs.
SCOPE
1.1 This test method evaluates the preheat energy consumption and idle energy consumption of hot food holding cabinets. The food service operator can use this evaluation to select a hot food holding cabinet and understand its energy performance, temperature uniformity, and relative humidity (if applicable). A hot food holding cabinet is described as a commercial kitchen appliance that 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 electric hot food holding cabinets.
1.3 The hot food holding cabinet can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Temperature calibration (10.3),
1.3.3 Preheat energy consumption and time (10.4),
1.3.4 Energy consumption (idle energy rate) (10.5),
1.3.5 Energy consumption with water (humidity pan) device and relative humidity (if applicable) (10.5) and
1.3.6 Temperature uniformity (10.5).
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: F2140 − 11 (Reapproved 2019) An American National Standard
Standard Test Method for
Performance of Hot Food Holding Cabinets
This standard is issued under the fixed designation F2140; 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. Referenced Documents
1.1 This test method evaluates the preheat energy consump- 2.1 ASHRAE Document:
tion and idle energy consumption of hot food holding cabinets.
ASHRAE Guideline 2—1986 (RA90) “Engineering Analy-
Thefoodserviceoperatorcanusethisevaluationtoselectahot sis of Experimental Data”
food holding cabinet and understand its energy performance,
2.2 NSF Standard:
temperatureuniformity,andrelativehumidity(ifapplicable).A
NSF/ANSI 4 - 2009 Commercial Cooking,
hot food holding cabinet is described as a commercial kitchen
Rethermalization, and Powered Hot Food Holding and
appliance that is used to hold hot food (usually no greater than
Transport Equipment
200°F) that has been cooked in a separate appliance at a
specified temperature. 3. Terminology
3.1 Definitions:
1.2 This test method is applicable to electric hot food
3.1.1 cook-and-hold appliance, n—a multiple-mode appli-
holding cabinets.
ance intended for cooking food that may be used to hold the
1.3 The hot food holding cabinet can be evaluated with
temperature of the food that has been cooked in the same
respect to the following (where applicable):
appliance.
1.3.1 Energy input rate (10.2),
3.1.2 drawer warmer, n—an appliance that consists of one
1.3.2 Temperature calibration (10.3),
or more heated drawers and that is designed to hold hot food
1.3.3 Preheat energy consumption and time (10.4),
that has been cooked in a separate appliance at a specified
1.3.4 Energy consumption (idle energy rate) (10.5),
temperature.
1.3.5 Energyconsumptionwithwater(humiditypan)device
3.1.3 energy input rate, n—peak rate at which a hot food
and relative humidity (if applicable) (10.5) and
holding cabinet consumes energy (kW), typically reflected
1.3.6 Temperature uniformity (10.5).
during preheat.
1.4 The values stated in inch-pound units are to be regarded
3.1.4 heated glass merchandising cabinets, n—an appliance
as standard.
with a heated compartment that is designed to display and
maintain the temperature of hot food that has been cooked in a
1.5 This standard does not purport to address all of the
separate appliance.
safety concerns, if any, associated with its use. It is the
3.1.5 heater cycle, n—a complete sequence of the heat
responsibility of the user of this standard to establish appro-
source energizing, de-energizing, and energizing during the
priate safety, health, and environmental practices and deter-
idle test. Heater cycle applies to snap-action style controls.
mine the applicability of regulatory limitations prior to use.
Proportional style controls may not exhibit clear energized/de-
1.6 This international standard was developed in accor-
energized sequences.
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the
3.1.6 holding cavity, n—that portion of the appliance in
Development of International Standards, Guides and Recom-
which food products are held.
mendations issued by the World Trade Organization Technical
3.1.7 hot food holding cabinet, n—a heated, fully-enclosed
Barriers to Trade (TBT) Committee.
compartment, with one or more solid or transparent doors, that
is designed to maintain the temperature of hot food that has
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 2011 as F2140–11. DOI: Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
10.1520/F2140-11R19. 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
F2140 − 11 (2019)
been cooked in a separate appliance. Does not refer to heated 5.2 Preheat energy and time can be useful to food service
glass merchandising cabinets, drawer warmers or cook-and- operatorstomanageenergydemandsandtoknowhowquickly
hold appliances. the hot food holding cabinet can be ready for operation.
3.1.8 idle energy rate—dry, n—the rate of energy consumed
5.3 Energy consumption (idle energy rate) can be used by
(kW) by the hot food holding cabinet while “idling” the
the food service operator to estimate energy consumption
holding cavity at the control set point without using the
during operating periods.
humidity generating device, if applicable.
5.4 Energy consumption (idle energy rate) with the water
3.1.9 idle energy rate—wet, n—therateofenergyconsumed
device can be used by the food service operator to estimate
(kW) by the hot food holding cabinet while “idling” the
energy consumption during operating periods with the humid-
holding cavity at the control set point while generating
ity device.
humidity, if applicable.
5.5 The relative humidity percentage can be used by opera-
3.1.10 preheat energy, n—amount of energy consumed by
tors to select a hot food holding cabinet that will meet their
the hot food holding cabinet while preheating the cabinet from
food-holding needs.
ambient room temperature (75 6 2.5°F) to 150°F, with the
5.6 The temperature uniformity can be used by operators to
control(s) set to a calibrated 150°F.
choose a hot food cabinet that meets their food-holding needs.
3.1.11 preheat rate, n—average rate (°F/min) at which the
hot food holding cabinet is heated from ambient temperature
6. Apparatus
(75 6 2.5°F) to 150°F, with the control(s) set to a calibrated
6.1 Data Acquisition System, for measuring energy and
150°F.
temperatures, capable of multiple channel displays updating at
3.1.12 preheat time, n—time required for the hot food
least every 2 s.
holding cabinet to preheat from ambient room temperature (75
6.2 Humidity Measuring Device,withanoperatingtempera-
62.5°F)to150°F,withthecontrol(s)settoacalibrated150°F.
ture range of 60 to 180°F, with an accuracy of 62% relative
3.1.13 thermal cycle, n—a complete sequence of center-
humidity.
cabinet peak to low to peak temperatures during the idle test.
6.3 Stop Watch, with a 1-s resolution.
Thethermalcyclecanbeusedinplaceofthethermalcyclefor
units with proportional controls. 6.4 Thermocouple(s), calibrated exposed junction industry
standard type thermocouple probes, with a range of 0 to 250°F
3.1.14 uncertainty, n—measure of systematic and precision
and an uncertainty of 61°F.
errors in specified instrumentation or measure of repeatability
of a reported test result.
6.5 Watt-Hour Meter, for measuring the electrical energy
3.1.15 water device, n—a humidity pan or similar water- consumption of a hot food holding cabinet, shall have a
resolution of at least 10 W·h and a maximum uncertainty no
holding vessel, which is filled with water, that is built into the
cabinet. greater than 1.5% of the measured value for any demand
greaterthan100W.Foranydemandlessthan100W,themeter
4. Summary of Test Method
shall have a resolution of at least 10 W·h and a maximum
4.1 The hot food holding cabinet is connected to the
uncertainty no greater than 10%.
appropriate metered energy source, and energy input rate is
7. Reagents and Materials
determined to confirm that the appliance is operating within
5% of the nameplate energy input rate.
7.1 Aluminum Sheet Pans,measuring18×26×1in.forthe
idle tests. (Pans measuring 13 × 18 × 1 in. may be used for
4.2 Theaccuracyofthehotfoodholdingcabinet’stempera-
smaller units if the larger pans do not fit).
ture control is checked at 150°F and adjusted as necessary to
within 65°F.
8. Sampling, Test Units
4.3 The amount of energy and time required to preheat the
8.1 Hot Food Holding Cabinet—Select a representative
hot food holding cabinet to 150°F, based on a calibrated 150°F
production model for performance testing.
set point, is determined.
9. Preparation of Apparatus
4.4 The rate of idle energy consumption is determined with
thehotfoodholdingcabinetsettomaintain150°Fwithnofood 9.1 Install the hot food holding cabinets according to the
load and no humidity generation.
manufacturer’s instructions in an appropriate space. All sides
of the hot food holding cabinets shall be a minimum of 3 ft
4.5 The rate of idle energy consumption with water device
fromanysidewall,sidepartition,orotheroperatingappliance.
and relative humidity (if applicable) with no food load.
Theassociatedheatingorcoolingsystemforthespaceshallbe
4.6 The degree of temperature stratification at 150°F is
capable of maintaining an ambient temperature of 75 6 2.5°F
determined.
within the testing environment.
5. Significance and Use
9.2 Connect the hot food holding cabinet to a calibrated
5.1 The energy input rate and thermostat calibration tests energy test meter. A voltage regulator may be required during
are used to confirm that the hot food holding cabinet is tests if the voltage supply is not within 62.5% of the
operating properly prior to further testing. manufacturer’s nameplate voltage.
F2140 − 11 (2019)
9.3 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 herein to evaluate the
performance of a hot food holding cabinet at its rated electric voltage. If
an electric unit is rated dual voltage (that is, designed to operate at either
208 or 240 V with no change in components), the voltage selected by the
manufacturer and/or tester shall be reported. If a hot food holding cabinet
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.
9.4 Assure that the hot food holding cabinet’s vent (if
applicable) is closed for all tests.
9.5 For the preheat test and the idle test, each tested cabinet
will have a minimum of three thermocouples regardless of the
physical size of the unit, as described in NSF/ANSI 4 - 2009:
Thermocouple #1: (when facing the front of the unit) 5.0
6 0.25 in. (127 6 6.0 mm) from the left interior wall, 5.0 6
0.25 in. (127 6 6.0 mm) down from the ceiling, and centered
front-to-back.
Thermocouple # 2:centeredfront-to-back,centeredtop-to
bottom, centered left-to-right.
Thermocouple #3: (when facing the unit) 5.0 6 0.25 in.
(127 6 6.0 mm) from the right interior wall, 5.0 6 0.25 in.
(127 6 6.0 mm) above the internal floor of the unit, and
centered front-to-back.
9.5.1 If interior spatial constraints prohibit the placement of
thermocouples as specified above, alternate locations shall be
selected to comply with the intent of the standard.
NOTE 2—The intent is for the thermocouples to form a diagonal in the
unit while being centered front to back. See example in Fig. 1.
NOTE 3—The thermocouple placement in 9.5 is in accordance with
NSF/ANSI 4 - 2009.
9.5.2 For the wet idle energy consumption test, install a
FIG. 1 Placement of Thermocouples
relativehumiditysensorinthegeometriccenterofthehotfood
holding cabinet.
10.2.2 Start recording time and energy consumption when
9.6 The idle energy consumption test will use sheet pans.
theelementsareenergizedandstoprecordingwhentheheaters
The equipment shall be tested with one tray at the top, middle,
commence cycling (not when the hot food holding cabinet’s
and bottom of the hot holding cabinet.
ready light comes on). For units with proportional controls,
record time and energy consumption while the heaters are
10. Procedure
operating at their peak input.
10.1 General:
NOTE 4—A cabinet’s ready light is an indication that the cabinet is up
10.1.1 For the hot food holding cabinets, record the follow-
to temperature and not an indication of whether the elements are on or
ing for each test run:
drawing power. It is the intent of this Energy Input Rate procedure to
10.1.1.1 Voltage while elements are energized,
monitor the energy during a continuous period when the elements are
energized.
10.1.1.2 Ambient temperature, and
10.1.1.3 Energy input rate during or immediately prior to
10.2.3 Confirm that the measured input rate or power is
each test run.
within5%ofthe rated nameplate input or power (it is the
10.1.2 For each test run, confirm that the peak input rate is
intent of the test procedure herein to evaluate the performance
within 65% of the rated nameplate input. If the difference is
of a hot food holding cabinet at its rated energy input rate). If
greater than 5%, terminate testing and contact the manufac-
the difference between measured and rated input rate is greater
turer. The manufacturer may make appropriate changes or
than 5 %, then contact the manufacturer. The manufacturer
adjustments to the hot food holding cabinet.
may make appropriate changes or adjustments to the test hot
food holding cabinet or supply another hot food holding
10.2 Energy Input Rate:
cabinet for testing.
10.2.1 Setthetemperaturecontrolsto150°Fandturnonthe
hot food holding cabinet. 10.3 Temperature Calibration:
F2140 − 11 (2019)
10.3.1 Install a thermocouple at the geometric center of the snap-action controls), then immediately start monitoring
hot food holding cabinet. elapsed time, cabinet temperature(s) and energy consumption.
10.3.2 Set the controls to maintain a cabinet temperature of 10.5.5 The idle energy rate test shall be run for a minimum
150°F and turn the unit on. Stabilize for 60 min after the of 3 h and include a minimum of 10 complete thermal cycles
elements commence cycling at the thermostat set point. or heater cycles. After the test period (either3hor10
thermal/heater cycles, whichever is longer), end the test. If the
NOTE 5—If the temperature dial does not have a temperature scale (for
test unit does not exhibit clear thermal cycles, then the test
example, 70 to 200°F), but instead has a numbered setting dial (for
shall be run for
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