ASTM F2142-01(2007)
(Test Method)Standard Test Method for Performance of Drawer Warmers
Standard Test Method for Performance of Drawer Warmers
SIGNIFICANCE AND USE
The energy input rate and thermostat calibration tests are used to confirm that the drawer warmer is operating properly prior to further testing.
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.
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.
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 x 20 x 6-in. (nominal size) pans, or
1.2.2 Standard-oversized 15 x 20 x 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 and health practices and determine the applicability of regulatory limitations prior to use.
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Standards Content (Sample)
NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
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Designation: F2142 − 01(Reapproved 2007) 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 2. Referenced Documents
1.1 Thistestmethodevaluatesthepreheat,idle,andholding
2.1 ASHRAE Document:
energy consumption and temperature uniformity of drawer
ASHRAE Guideline 2—1986 (RA90)Engineering Analysis
warmers. The food service operator can use this evaluation to of Experimental Data
select a drawer warmer and understand its energy performance
2.2 NSF Standard:
andtemperatureuniformity.Adrawerwarmerisdescribedasa
Standard Number 4—Commercial Cooking,
commercial kitchen appliance that consists of one or more
Rethermalization, and Powered Hot Food Holding and
heated drawers and which is used to hold hot food (usually no
Transport Equipment
greater than 200°F) that has been cooked in a separate
appliance, at a specified temperature.
3. Terminology
1.2 This test method is applicable to freestanding and 3.1 Definitions:
3.1.1 drawer pan, n—that portion of the appliance in which
built-in electric drawer warmers equipped for:
food products are held. Industry-standard drawer pans are
1.2.1 Industry-standard12×20×6–in.(nominalsize)pans,
nominally 12×20×6 in. deep; standard-oversized drawer
or
pans are nominally 15×20×5 in. deep.
1.2.2 Standard-oversized 15 × 20 × 5–in. (nominal size)
3.1.2 drawer pan centerpoint temperature, n—the tempera-
pans.
ture as measured at the geometric center of the drawer pan
1.3 The drawer warmer can be evaluated with respect to the
using a single thermocouple.
following (where applicable):
3.1.3 drawer warmer, n—an appliance that consists of one
1.3.1 Energy input rate (10.2),
or more heated drawers and that is designed to hold hot food
1.3.2 Energy consumption rate at maximum setting (10.2), that has been cooked in a separate appliance at a specified
temperature.
1.3.3 Temperature calibration (10.3),
3.1.4 energy input rate, n—peak rate at which a drawer
1.3.4 Preheat energy consumption and time (10.4),
warmer consumes energy (kW), typically reflected during
1.3.5 Idle energy rate (10.5),
preheat.
1.3.6 Holding energy rate (10.6), and
3.1.5 holding energy rate, n—the rate of energy consumed
1.3.7 Temperature uniformity (10.6).
(Btu/h or kW) by the drawer warmer while keeping the heated
food product (dinner rolls) warm.
1.4 The values stated in inch-pound units are to be regarded
as standard.
3.1.6 idle energy rate, n—therateofenergyconsumed(kW)
by the drawer warmer while “idling“ or maintaining the
1.5 This standard does not purport to address all of the
drawers at a calibrated 150°F set point.
safety concerns, if any, associated with its use. It is the
3.1.7 preheat energy, n—amountofenergyconsumedbythe
responsibility of the user of this standard to establish appro-
drawer warmer while preheating the drawer pan(s) from
priate safety and health practices and determine the applica-
ambient room temperature (75 6 2.5°F) to 150°F, with the
bility of regulatory limitations prior to use.
control(s) set to a calibrated 150°F.
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 April 1, 2007. Published July 2007. Originally 30329, http://www.ashrae.org.
approved in 2001. Last previous edition approved in 2001 as F2142–01. DOI: Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
10.1520/F2142-01R07. 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 (2007)
3.1.8 preheat rate, n—average rate (°F/min) at which the 6.4 Watt-Hour Meter, for measuring the electrical energy
drawerpanisheatedfromambienttemperature(75 62.5°F)to consumption of a drawer warmer, shall have a resolution of at
150°F, with the control(s) set to a calibrated 150°F. least10W·handamaximumuncertaintynogreaterthan1.5%
of the measured value for any demand greater than 100W. For
3.1.9 preheat time, n—time required for the drawer warmer
any demand less than 100 W, the meter shall have a resolution
to preheat from ambient room temperature (75 6 2.5°F) to
of at least 10 W·h and a maximum uncertainty no greater than
150°F, with the control(s) set to a calibrated 150°F.
10%.
3.1.10 uncertainty, n—measure of systematic and precision
errors in specified instrumentation or measure of repeatability
7. Reagents and Materials
of a reported test result.
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
8. Sampling, Test Units
metered energy source, and the energy input rate is determined
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
9. Preparation of Apparatus
rate are determined with the drawer warmer controls set to the
maximum setting.
9.1 Install the drawer warmer according to the manufactur-
er’s instructions and consistent with industry practices. Sur-
4.3 The accuracy of the drawer warmer’s temperature con-
rounding surfaces cannot add insulating factors, which may
trol is checked at 150°F and adjusted as necessary to within
influence the test results.All sides of the drawer warmer shall
65°F.
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
are used to confirm that the drawer warmer is operating NOTE 1—It is the intent of the testing procedure herein to evaluate the
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.
6. Apparatus 9.6 For the temperature uniformity test, place an additional
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
6.3 Thermocouple(s), industry standard type T or type K center of each sidewall with the tip of each thermocouple
thermocouple wire with a range of 0 to 350°F and an suspended in the drawer pan 0.25 in. away from the surface of
uncertainty of 61°F. the drawer pan’s sidewall. See example in Fig. 1.
F2142 − 01 (2007)
FIG. 1 Thermocouple Locations in Drawer Pan
10. Procedure 10.2.4 Stabilizethedrawerwarmerbycontinuingtooperate
allofthedrawersattheirmaximumcontrolsettingforaperiod
10.1 General:
of1h.
10.1.1 For the drawer warmers, record the following for
10.2.5 Attheendofthestabilizationperiod,beginrecording
each test run:
time,idleenergyconsumption,andthecenterpointtemperature
10.1.1.1 Voltage while elements are energized,
of each drawer pan for a minimum of 3 h. Record the drawer
10.1.1.2 Ambient temperature, and
pantemperature(s)at1-minintervalsduringthe3-htestperiod
10.1.1.3 Energy input rate during or immediately prior to
and average these recorded temperatures.
each test run.
10.2.6 In accordance with 11.3, calculate and report the
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 drawer warmer energy input rate and rated nameplate input
rate.Also calculate and report the energy consumption rate for
greater than 5%, terminate testing and contact the manufac-
turer. The manufacturer may make appropriate changes or thedrawerwarmerandtheaveragecenterpointtemperaturefor
each drawer pan at the maximum control setting.
adjustments to the drawer warmer.
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
NOTE 2—If the temperature dial does not have a temperature scale (for
elementscommencecycling.Thedrawerwarmermustbefully
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
10.3.2 Monitor and record the centerpoint drawer pan tem-
within 5% of the rated nameplate input or power. (It is the
perature every 30 s for a minimum of 1 h. Average these
intent of the testing procedures herein to evaluate the perfor-
recorded temperatures.
mance of a drawer warmer at its rated energy input rate.) If the
differenceisgreaterthan5%,terminatetestingandcontactthe 10.3.3 As required (as indicated by the average
manufacturer. The manufacturer may make appropriate temperature), adjust the temperature control(s) to attain an
changesoradjustmentstothedrawerwarmerorsupplyanother actual drawer pan temperature of 150 6 5°F for each drawer.
drawer warmer for testing. Repeat10.3.2toconfirmthatthepantemperatureis150 65°F.
F2142 − 01 (2007)
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 Turntheunitonwithcontrol(s)settomaintain150°F
recording time, energy consumption, the centerpoint tempera-
as determined in 10.3.4.
ture of each drawer pan and the additional five temperature
10.4.3 Begin recording time, energy consumption, and the
points along the walls and bottom of each drawer pan for a
centerpointtemperatureofeachdrawerpan.Recordthedrawer
minimum of 3 h. Record the drawer pan temperatures at 1-min
pan temperature(s) a minimum of every 5 s during the course
intervals during the 3-h test period.
of preheat. At the end of the preheat cycle, stop recording the
10.6.6 In accordance with 11.7, calculate and report the
time, energy consumption, and temperature. Preheat is judged
drawer warmer holding energy rate, the average, maxi
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