ASTM F2143-04

Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables

SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the buffet/preparation table is operating properly prior to further testing.
Lid up energy rate is a precise indicator of buffet/preparation table energy performance under the test loading condition. Lid down energy rate is a precise indicator of buffet/preparation table energy performance under a simulated overnight operating condition. This information enables the food service operator to consider energy performance when selecting a buffet/preparation table.
Production capacity is used by food service operators to choose a buffet/preparation table that matches their food output requirements.
SCOPE
1.1 This test method covers evaluation of the energy consumption and refrigeration performance of refrigerated buffet and preparation tables. The food service operator can use this evaluation to select a refrigerated buffet and preparation table and understand its energy performance.
1.2 This test method is applicable to electric self-contained refrigerators used for holding and displaying refrigerated food in an open area.
1.3 The refrigerated buffet and preparation table can be evaluated with respect to the following (where applicable):
1.3.1 Maximum energy input rate, or maximum current draw (10.1),
1.3.2 Thermostat calibration (10.4),
1.3.3 Lid up energy rate and temperature performance (10.5), and
1.3.4 Lid down energy rate (10.6).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
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.

General Information

• Status: Historical
• Publication Date: 30-Sep-2004
• ICS: 97.040.50 - Small kitchen appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaces: ASTM F2143-01 - Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables
• Effective Date: 01-Oct-2004
• Replaced By: ASTM F2143-04(2010) - Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables
• Effective Date: 01-Mar-2010
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-Oct-2004
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-Oct-2004

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information.
An American National Standard
Designation:F2143–04
Standard Test Method for
1
Performance of Refrigerated Buffet and Preparation Tables
This standard is issued under the fixed designation F2143; 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 ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
of Experimental Data
1.1 This test method covers evaluation of the energy con-
4
2.3 ANSI/ASHRAE Standards:
sumption and refrigeration performance of refrigerated buffet
ANSI/ASHRAE 117 Method of Testing Closed Refrigera-
and preparation tables. The food service operator can use this
tors
evaluation to select a refrigerated buffet and preparation table
ANSI/ASHRAE 72 Method of Testing Open Refrigerators
and understand its energy performance.
for Food Stores
1.2 This test method is applicable to electric self-contained
2.4 Food and Drug Administration, U.S. Public Health
refrigerators used for holding and displaying refrigerated food
5
Service Regulation:
in an open area.
Food Code, 1999
1.3 The refrigerated buffet and preparation table can be
evaluated with respect to the following (where applicable):
3. Terminology
1.3.1 Maximum energy input rate, or maximum current
3.1 Definitions:
draw (10.1),
3.1.1 box car average, n—a location’s thermocouple tem-
1.3.2 Thermostat calibration (10.4),
perature averaged over a 1-h period. During the 4-h holding
1.3.3 Lid up energy rate and temperature performance
energy rate test, thermocouple temperatures are recorded at
(10.5), and
5-min intervals. The first box car average is the average of
1.3.4 Lid down energy rate (10.6).
readings 1 through 12. The second box car average is the
1.4 The values stated in inch-pound units are to be regarded
6
average of temperature readings 2 through 13, and so on.
as standard. The SI units given in parentheses are for informa-
3.1.2 energy input rate, n—peak rate at which a refrigerated
tion only.
buffet and preparation table consumes energy (kW).
1.5 This standard does not purport to address all of the
3.1.3 lid down energy rate, n—average rate of buffet/
safety concerns, if any, associated with its use. It is the
preparation table energy consumption (kW) with the upper lid
responsibility of the user of this standard to establish appro-
closed over the refrigerated rail containing pans of synthetic
priate safety and health practices and determine the applica-
food.
bility of regulatory limitations prior to use.
3.1.4 lid up energy rate, n—average rate of buffet/
2. Referenced Documents preparation table energy consumption (kW) while it maintains
2 thetemperatureofpansofsyntheticfoodintherefrigeratedrail
2.1 NSF Standard:
with the upper lid open and the cabinet doors closed.
NSF, Listing-Food Equipment and Related, Components
3.1.5 production capacity, n—maximum volumetric storage
and Material
3 3
capacity (ft (m )) at which the refrigerated buffet and prepa-
ANSI/NSF 7 Commercial Refrigerators and Freezers
3 ration table’s open display area can hold using a specified
2.2 ASHRAE Guideline:
1
container filled to ⁄2 in. of the container rim.
3.1.6 refrigerated buffet and preparation table, n—buffet/
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
preparation table herein, equipment designed with a refriger-
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
ated open top or open condiment rail.
Productivity and Energy Protocol.
Current edition approved Oct. 1, 2004. Published October 2004. Originally
approved in 2001. Last previous edition approved in 2001 as F2143–01. DOI:
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10.1520/F2143-04. Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
2
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann 4th Floor, New York, NY 10036.
5
Arbor, MI 48113-0140. Available from National Technical Information Service (NTIS), U.S. Depart-
3
Available from American Society of Heating, Refrigerating, and Air- ment of Commerce, 5285 Port Royal Rd., Springfield, VA 22161.
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Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA Based on ANSI/NSF 7, available from NSF International, P.O. Box 130140,
30329. Ann Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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F2143–04
3.1.7 refrigerated buffet table or unit, n—equipment de- 4.3 Production capacity is determined by measuring the
signed with mechanical refrigeration that is intended to receive amount of synthetic food that the refrigerated
...