ASTM F2141-01
(Test Method)Standard Test Method for Performance of Hot Deli Cases
Standard Test Method for Performance of Hot Deli Cases
SCOPE
1.1 This test method evaluates the energy consumption and performance of hot deli cases. The food service operator can use this evaluation to select a deli case and understand its energy consumption and performance.
1.2 This test method is applicable to electric, open or closed, hot deli cases.
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 Energy and temperature at the minimum setting (10.3),
1.3.3 Energy and temperature at the maximum setting (10.3),
1.3.4 Energy and temperature at the manufacturer's recommended setting (10.3),
1.3.5 Holding capacity (10.4),
1.3.6 Holding temperature calibration (10.4),
1.3.7 Preheat energy rate, (10.5),
1.3.8 Idle energy rate (10.6), and
1.3.9 Holding energy rate (10.7).
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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An American National Standard
Designation: F 2141 – 01
Standard Test Method for
Performance of Hot Deli Cases
This standard is issued under the fixed designation F 2141; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope 3.2 capacity, n—the amount of ⁄6 size containers the deli
case will hold in a single layer at one time.
1.1 This test method evaluates the energy consumption and
3.3 deli case, n—an appliance designed for the display of
performance of hot deli cases. The food service operator can
hot food product.
use this evaluation to select a deli case and understand its
3.4 energy input rate, n—peak rate at which a deli case
energy consumption and performance.
consumes energy (Btu/h or kW), typically reflected during
1.2 Thistestmethodisapplicabletoelectric,openorclosed,
preheat.
hot deli cases.
3.5 factory setting, n—recommended control setting by the
1.3 The deli case can be evaluated with respect to the
manufacturer.
following (where applicable):
3.6 holding energy rate, n—average rate of energy con-
1.3.1 Energy input rate (10.2),
sumption (Btu/h or kW) during the holding energy tests.
1.3.2 Energy and temperature at the minimum setting
3.7 holding energy, n—energy consumed by the deli case as
(10.3),
it is used to hold cooked food product under full load
1.3.3 Energy and temperature at the maximum setting
conditions.
(10.3),
3.8 idle enrgy rate, n—the rate of energy consumed (Btu/h
1.3.4 Energy and temperature at the manufacturer’s recom-
or kW) by the deli case while “holding” or idling the heated
mended setting (10.3),
surface at the thermostat set point.
1.3.5 Holding capacity (10.4),
3.9 maximumsetting,n—setting at which maximum surface
1.3.6 Holding temperature calibration (10.4),
temperature is achieved.
1.3.7 Preheat energy rate, (10.5),
3.10 minimum setting, n—setting at which minimum sur-
1.3.8 Idle energy rate (10.6), and
face temperature is achieved.
1.3.9 Holding energy rate (10.7).
3.11 preheat energy, n—amount of energy consumed by the
1.4 The values stated in inch-pound units are to be regarded
deli case while preheating the heated surface from ambient
as standard.
room temperature (75 6 5°F) to a temperature at the calibrated
1.5 This standard does not purport to address all of the
setting.
safety concerns, if any, associated with its use. It is the
3.12 preheat rate, n—average rate (°F/min) at which the
responsibility of the user of this standard to establish appro-
deli case’s holding surface is heated from ambient temperature
priate safety and health practices and determine the applica-
(75 6 5°F) to holding temperature with the thermostat set to
bility of regulatory limitations prior to use.
the calibrated setting.
2. Referenced Documents
3.13 preheat time, n—time required for the deli case to
preheat from ambient room temperature (75 6 5°F) to the
2.1 ASTM Standards:
calibrated setting.
A 36/A 36M Specification for Carbon Structural Steel
3.14 uncertainty, n—measure of systematic and precision
3. Terminology
errors in specified instrumentation or measure of repeatability
of a reported test result.
3.1 calibratedtemperature,n—temperature setting at which
the lowest temperature of the water in the holding pans is at
4. Summary of Test Method
152 6 2°F.
4.1 The deli case is connected to the appropriate metered
energy source, and energy input rate is determined to confirm
This test method is under the jurisdiction of ASTM Committee F26 on Food
that the appliance is operating within 5 % of the nameplate
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
energy input rate.
Productivity and Energy Protocol.
Current edition approved Oct. 10, 2001. Published November 2001.
Annual Book of ASTM Standards, Vol. 01.04.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F2141–01
4.2 The deli case holding surface is monitored at maximum, demand less than 100W, the meter shall have a resolution of at
minimum, and factory recommended (if provided) settings least 10 Wh and a maximum uncertainty no greater than 10 %.
using a predetermined number of 5-in. metal discs distributed
7. Reagents and Materials
equally over the heating surface of the deli case.
1 7.1 Binder Clips, ⁄4 in. size.
4.3 Capacityisdeterminedbyloadingthedelicasefullof ⁄6
7.2 Macaroni and Cheese, a sufficient quantity of frozen,
size containers.
1 ready-to-cook, traditional macaroni and cheese, in ⁄2 size pans
4.4 The calibrated setting is determined by using ⁄6 size
weightingapproximately4lb.obtainedfromafooddistributor.
plastic pans filled with water and setting the surface tempera-
1 3 15
7.3 Pans with Covers, Cambro ⁄6 size, 6 ⁄8 in. 3 6 ⁄16 in.
ture of the deli case such that lowest temperature in the water
3 15
black plastic pans with 6 ⁄8 in. 3 6 ⁄16 in. plastic amber
containers is 152 6 2°F.
colored cover able to accommodate temperatures up to 375°F.
4.5 The amount of energy and time required to preheat the
7.4 Water, with a maximum hardness of less than 3 grains/
deli case to calibrated setting is determined.
gal.
4.6 The idle energy rate is determined with the deli case set
at calibrated setting.
8. Sampling, Test Units
4.7 The deli case is used to hold ⁄6 size containers filled
8.1 Deli Case—Select a representative production model
with hot food for 3 h. Food temperature and deli case energy
for performance testing.
consumption are monitored during this testing.
9. Preparation of Apparatus
5. Significance and Use
9.1 Install the deli case according to the manufacturer’s
5.1 The energy input rate is used to confirm that the deli
instructions in an appropriate space. All sides of the deli case
case is operating properly prior to further testing.
shall be a minimum of 3 ft from any side wall, side partition,
5.2 Holding temperature range is useful for food service
or other operating appliance. The associated heating or cooling
operators in selecting a unit that matches their holding require-
system for the space shall be capable of maintaining an
ments.
ambient temperature of 75 6 5°F within the testing environ-
5.3 Capacity is used by food service operators to choose a
ment.
deli case that matches their food holding requirements.
9.2 Connectthedelicasetoacalibratedenergytestmeter.A
5.4 Preheat energy and time can be useful to food service
voltage regulator may be required during tests if the voltage
operators to manage energy demands and to know how quickly
supply is not within 6 2.5 % of the manufacturer’s nameplate
the deli case can be ready for operation.
voltage.
5.5 Holding energy rate and idle energy rate can be used by
9.3 Confirm (while the elements are energized) that the
thefoodserviceoperatortoestimatedelicaseenergyconsump-
supply voltage is within 6 2.5 % of the operating voltage
tion.
specified by the manufacturer. Record the test voltage for each
test.
6. Apparatus
6.1 Analytical Balance Scale, for measuring weights up to NOTE 1—It is the intent of the testing procedure herein to evaluate the
performance of a deli case at its rated electric voltage. If the unit is rated
20 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.
dual voltage (that is, designed to operate at either 240 or 480 V with no
6.2 Data Acquisition System, for measuring energy and
change in components), the voltage selected by the manufacturer and/or
temperatures, capable of multiple channel displays updating at
testershallbereported.Ifadelicaseisdesignedtooperateattwovoltages
least every 2 s.
without a change in the resistance of the heating elements, the perfor-
6.3 Metal Discs, (one for each hexagonal section of the deli
mance of the unit (for example, preheat time) may differ at the two
case or one for each square foot of the deli case) composed of
voltages.
structural-grade carbon steel in accordance to Specification
1 10. Procedure
A 36/A 36M, free of rust or corrosion, 5 in. in diameter, and ⁄4
in. thick. The discs shall be flat to within 0.010 in. over the 10.1 General:
diameter. 10.1.1 Record the following for each test run:
6.4 Strain Gage Welder, capable of welding thermocouples 10.1.1.1 Voltage while elements are energized,
to steel.
10.1.1.2 Ambient temperature, and
6.5 Thermocouple(s), industry standard type T or type K 10.1.1.3 Energy input rate during or immediately prior to
thermocouple wire with a range of 0 to 250°F and an test.
uncertainty of 6 1°F. 10.1.2 For each test run, confirm that the peak input rate is
6.6 Thermocouple Probe, “fast response” type T or type K within 6 5 % of the rated nameplate input. If the difference is
thermocouple probe, ⁄16-in. or smaller diameter, with a 3-s or greater than 5 %, terminate testing and contact the manufac-
faster response time, capable of immersion with a range of 0 to turer. The manufacturer may make appropriate changes or
250°F and an uncertainty of 6 1°F. The thermocouple probe’s adjustments to the deli case.
active zone shall be at the tip of the probe. 10.2 Energy Input Rate:
6.7 Watt-Hour Meter, for measuring the electrical energy 10.2.1 Set the temperature controls to the maximum setting.
consumptionofadelicase,shallhavearesolutionofatleast10 10.2.2 Start recording time and energy consumption when
Wh and a maximum uncertainty no greater than 1.5 % of the the elements are energized and stop recording when the
measured value for any demand greater than 100 W. For any elements commence cycling.
F2141–01
10.2.3 Confirm that the measured input rate or power (kW) 10.5 Preheat Energy Consumption and Time:
is within 5 % of the rated nameplate input or power. (It is the
NOTE 2—The preheat test should be conducted as the first appliance
intent
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