ASTM F2472-05(2021)

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 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

• Status: Published
• Publication Date: 30-Nov-2021
• ICS: 97.040.99 - Other kitchen equipment
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Overview

ASTM F2472-05(2021): Standard Test Method for Performance of Staff-Serve Hot Deli Cases provides a comprehensive procedure for evaluating the energy consumption and operational performance of electric-powered hot deli cases. Developed by ASTM Committee F26 on Food Service Equipment, this international standard is essential for food service operators, manufacturers, and testing laboratories seeking accurate, repeatable, and comparable results when assessing hot food holding equipment designed for staff service.

The standard focuses on deli cases with heated wells within a fully or partially enclosed heated cavity, intended for the display and service of prepared foods in open hotel pans. The evaluation includes key metrics that help operators select suitable deli cases while understanding their energy performance and operational characteristics.

Key Topics

• Energy Input Rate: Confirms whether the deli case operates at specified power levels, ensuring reliability before further testing.
• Capacity: Determines the maximum amount of food product the deli case can hold with standard half-size and third-size hotel pans, helping to match equipment selection to specific food service needs.
• Holding Temperature Calibration: Establishes the settings required to maintain a safe and consistent minimum food temperature throughout the holding period, typically ensuring food safety.
• Preheat Energy and Time: Measures the amount of energy and time needed to bring the deli case from ambient room temperature to its calibrated setting, aiding in planning for startup and energy management.
• Idle Energy Rate: Assesses energy consumption when the deli case maintains its set temperature without holding food, informing overall equipment efficiency.
• Holding Energy Rate: Evaluates the average rate of energy consumption while the deli case maintains hot food at standard holding temperature, providing operators with data for operating cost estimates.

Applications

ASTM F2472-05(2021) is widely applicable in the following areas:

• Foodservice Operations: Restaurant chains, supermarkets, delis, and catering services use the test method to select staff-serve hot deli cases that align with their food holding capacity and energy efficiency requirements.
• Equipment Selection and Procurement: Buyers can objectively compare different deli case models based on standardized performance data, improving decision-making processes.
• Energy Management: Facility managers utilize data on preheat, idle, and holding energy rates for planning electricity supply, estimating operational costs, and implementing sustainability initiatives.
• Product Development and Quality Assurance: Manufacturers rely on these performance benchmarks for product development, ensuring compliance and marketing claims are based on standardized testing.
• Safety and Regulatory Compliance: The calibration of holding temperatures and adherence to safety and hygiene standards help operators maintain food safety and comply with local regulations.

Related Standards

For a comprehensive approach to hot food holding equipment performance, consider the following related standards:

• NSF/ANSI 4: Commercial Cooking, Rethermalization, and Powered Hot Food Holding and Transport Equipment – Covers health and sanitation requirements for commercial food equipment.
• ASHRAE Guideline 2: Engineering Analysis of Experimental Data – Outlines procedures for determining uncertainty in test results, as referenced in the ASTM F2472 method.
• NSF Listing Food Equipment and Related Components and Material: Provides additional benchmarks for food equipment safety and performance.

Practical Value

By using ASTM F2472-05(2021), foodservice professionals and equipment suppliers gain:

• Reliable, standardized data for comparing energy performance of hot deli cases.
• Clear assessment methods for holding capacity and operational efficiency.
• Enhanced ability to meet safety, regulatory, and utility planning requirements.
• Tools for optimizing equipment use and minimizing energy consumption.

Utilizing this standard supports informed purchasing decisions, operational efficiency, and ongoing quality in foodservice equipment selection and management.

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: F2472 − 05 (Reapproved 2021) 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. Referenced Documents
2.1 ASHRAE Document:
1.1 This test method evaluates the energy consumption and
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
performance of staff-serve hot deli cases with heated wells
of Experimental Data
located within a fully or partially enclosed heated cavity. The
2.2 NSF Standards:
food service operator can use this evaluation to select a staff
NSF ListingFood Equipment and Related Components and
servedhotdelicaseandunderstanditsenergyconsumptionand
Material
performance.
NSF/ANSI 4Commercial Cooking, Rethermalization and
1.2 This test method is applicable to electric powered, hot
Powered Hot Food Holding and Transport Equipment
deli cases that have been designed for staff service of prepared
3. Terminology
hot food items that are held in open hotel pans.
3.1 Definitions:
1.3 The deli case can be evaluated with respect to the
3.1.1 calibrated setting, n—temperaturesettingatwhichthe
following (where applicable):
lowest temperature of the food in the holding pans is at 142 6
1.3.1 Energy input rate (10.2),
2°F (61 6 1°C).
1.3.2 Holding capacity (10.3),
3.1.2 capacity, n—amount of food product that can be held
1.3.3 Holding temperature calibration (10.3),
in the unit’s heated wells within standard 4-in. (102-mm) deep
1.3.4 Preheat energy rate, (10.4),
steam table pans.
1.3.5 Idle energy rate (10.5), and
3.1.3 energy input rate, n—peak rate at which a deli case
consumes energy (kW), typically reflected during preheat.
1.3.6 Holding energy rate (10.6).
3.1.4 holding energy, n—energy consumed by the deli case
1.4 The values stated in inch-pound units are to be regarded
as it is used to hold cooked food product under full load
as the standard. The values given in parentheses are for
conditions.
information only.
3.1.5 holding energy rate, n—average rate of energy con-
1.5 This standard does not purport to address all of the
sumption (kW) during the holding energy tests.
safety concerns, if any, associated with its use. It is the
3.1.6 idle energy rate, n—rate of energy consumed (kW) by
responsibility of the user of this standard to establish appro-
the deli case while holding or maintaining the appliance at the
priate safety, health, and environmental practices and deter-
thermostat set point without any food product.
mine the applicability of regulatory limitations prior to use.
3.1.7 preheat energy, n—amountofenergyconsumedbythe
1.6 This international standard was developed in accor-
deli case while preheating the appliance from ambient room
dance with internationally recognized principles on standard-
temperature (73 6 3°F (22 6 2°C)) to a temperature at the
ization established in the Decision on Principles for the
calibrated setting.
Development of International Standards, Guides and Recom-
3.1.8 preheat rate, n—average rate (°F/min) at which the
mendations issued by the World Trade Organization Technical
deli case is heated from ambient temperature (73 6 3°F (22 6
Barriers to Trade (TBT) Committee.
2°C)) to holding temperature with the thermostat set to the
calibrated setting.
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 Dec. 1, 2021. Published December 2021. Originally 30329, http://www.ashrae.org.
approved in 2005. Last previous edition approved in 2016 as F2472– 05 (2016). Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
DOI: 10.1520/F2472-05R21. 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 (2021)
3.1.9 preheat time, n—time required for the deli case to 6.3 Thermocouple(s), industry standard type T or type K
preheat from ambient room temperature (73 6 3°F (22 6 thermocouple wire with a range of 0 to 250°F (−17 to 121°C)
2°C)) to the calibrated setting. and an uncertainty of 61°F (60.5°C).
3.1.10 staff-serve hot deli case, n—(hereafter referred to as
6.4 Thermocouple Probe, “fast response” type T or type K
deli case) an appliance, with heated wells located in a fully or 1
thermocoupleprobe, ⁄16in.(1.6mm)orsmallerdiameter,with
partially enclosed heated cavity, which is designed for the
a 3-s or faster response time, capable of immersion with a
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
that the appliance is operating within 5% of the nameplate 7. Reagents and Materials
energy input rate.
7.1 Macaroni and Cheese, a sufficient quantity of frozen,
4.2 Capacityisdeterminedbyloadingthedelicase’sheated
ready to cook, traditional macaroni and cheese, in half-size
wells with 4-in. (100-mm) deep half-size steam table pans.
pans weighing approximately 4.5 lb (2.0 kg) obtained from a
food distributor.
4.3 The calibrated setting is determined by using pre-
cooked food product (macaroni and cheese) in 4-in. (100-mm)
7.2 Pans, a sufficient quantity of stainless steel half-size
deep half-size steam pans and setting controls such that lowest
steam pans, measuring 10 by 12 by 4 in. (250 by 300 by 100
temperature in the center of the food pans is 142 6 2°F (61 6
mm) and weighing 1.8 6 0.2 lb (0.8 6 0.1 kg), to fill the deli
1°C).
case’s heated wells.
4.4 The amount of energy and time required to preheat the
7.3 SmallPans,asufficientquantityofstainlesssteel ⁄3-size
deli case to calibrated setting is determined.
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
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.
4.6 The deli case is used to hold 4-in. (100-mm) deep
8. Sampling and Test Units
half-size steam pans filled with hot food for 3 h. Food
temperature and deli case energy consumption are monitored 8.1 Deli Case—Selectarepresentativeproductionmodelfor
during this testing.
performance testing.
5. Significance and Use 9. Preparation of Apparatus
5.1 The energy input rate is used to confirm that the deli
9.1 Install the deli case according to the manufacturer’s
case is operating properly prior to further testing.
instructions in an appropriate space. All sides of the deli case
shallbeaminimumof12in.(305mm)fromanysidewall,side
5.2 Capacity is used by food service operators to choose a
partition, or other operating appliance. The associated heating
deli case that matches their food holding requirements.
orcoolingsystemforthespaceshallbecapableofmaintaining
5.3 Preheat energy and time can be useful to food service
an ambient temperature of 73 6 3°F (22 6 2°C) within the
operatorstomanageenergydemandsandtoknowhowquickly
testing environment.
the deli case can be ready for operation.
9.2 The testing environment during energy tests shall be
5.4 Holding energy rate and idle energy rate can be used by
maintained in accordance with the section on performance for
thefoodserviceoperatortoestimatedelicaseenergyconsump-
open top hot food holding equipment room specifications of
tion.
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
6. Apparatus
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
6.1 Analytical Balance Scale, for measuring weights up to
surfaces of the test pans (partially enclosed units).
20 lb (9 kg), with a resolution of 0.01 lb (0.005 kg) and an
uncertainty of 0.01 lb (0.005 kg).
9.3 Connectthedelicasetoacalibratedenergytestmeter.A
6.2 Data Acquisition System, for measuring energy and voltage regulator may be required during tests if the voltage
temperatures, capable of multiple channel displays updating at supply is not within 62.5% of the manufacturer’s nameplate
least every 2 s. voltage.
F2472 − 05 (2021)
9.4 Confirm (while the elements are energized) that the 10.2.2 Start recording time and energy consumption when
supply voltage is within 62.5% of the operating voltage the elements are energized and stop recording when the
specified by the manufacturer. Record the test voltage for each elements commence cycling.
test.
10.2.3 Confirm that the measured input rate or power, (kW)
NOTE 1—It is the intent of the testing procedure in this test method to
is within 5% of the rated nameplate input or power (it is the
evaluate the performance of a deli case at its rated electric voltage. If the
intent of the testing procedures in this test method to evaluate
unit is rated dual voltage (that is, designed to operate at either 240 or 480
the performance of a deli case at its rated energy input rate). If
V with no change in components), the voltage selected by the manufac-
thedifferenceisgreaterthan5%,terminatetestingandcontact
turer 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 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.
FIG. 1 Hotel Pan with Thermocouple Probe (not to scale)
F2472 − 05 (2021)
10.3.5 Thetemperatureforeachpanofmacaroniandcheese wells.Ifanysmallpansareused,theseshallbelocatedasclose
at the beginning of the test shall be 160 6 5°F (71 6 3°C). to the center of the case as possible.
10.6.5 Thetemperatureforeachpanofmacaroniandcheese
10.3.6 Monitor the temperature of each pan and deli case
energy consumption for 3 h. at the beginning of the test shall be 160 6 5°F (71 6 3°C).
10.6.6 Monitor food temperature and energy consumption
10.3.7 If the lowest temperature is not 142 6 2°F (61 6
for3h.
1°C), then adjust the controls as appropriate and repeat 10.3.6
10.6.7 At the end of 3 h, check the temperature of the
until the lowest pan temperature is 142 6 2°F (61 6 1°C).
macaroni and cheese. The temperature in each pan shall be
10.3.8 To facilitate further testing, make a mark on the dial
greater than 140°F (60°C). If any pan temperature is less than
or a notation of this setting. Record the settings. This will be
140°F (60°C), then the test is invalid. Adjust the controls
referred to as the calibrated setting.
accordingly, note the new settings, and repeat 10.6.2 through
10.4 Preheat Energy Consumption and Time:
10.6.6.
NOTE 3—The preheat test should be conducted as the first appliance 10.6.8 Repeat 10.6.2 through 10.6.7 for replicates #2 and 3.
operation on the day of the test, starting with the appliance at room
temperature (73 6 3°F (22 6 2°C)).
11. Calculation and Report
10.4.1 Loadthecasewithemptypans.Ifanysmallpansare
11.1 Deli Case—Summarize the physical and operating
used, these shall be located as close to the center of the wells
characteristicsofthedelicase.Ifneeded,describeotherdesign
as possible.
or operating characteristics that may facilitate interpretation of
10.4.2 Record ambient temperature and pan temperature at
the test results.
the start of the test. Both the ambient and pan temperatures
11.2 Apparatus and Procedure:
shall be 73 6 3°F (22 6 2°C) at the start of the test.
11.2.1 Confirmthatthetestingapparatusconformedtoallof
10.4.3 Turn the unit on with controls set to the calibrated
the specifications in Section 6. Describe any deviations from
setting determined in 10.3.8. Begin recording pan temperature
those specifications.
and deli case energy consumption when the unit is turned on.
11.2.2 Report the voltage for each test.
10.4.4 Record the empty pan temperatures over a minimum
11.3 Energy Input Rate:
of 5-s intervals during the course of preheat until the tempera-
11.3.1 Report the manufacturer’s nameplate energy input
ture at the center of each pan stabilizes. Record the final
rate in kW.
stabilization temperature for each pan.
11.3.2 Calculate and report the measured energy input rate
10.4.5 Record the energy and time to preheat the deli case.
(kW)basedontheenergyconsumedbythedelicaseduringthe
Preheat is judged complete when the average pan temperature
period of peak energy input according to the following rela-
reaches 95% of the final stabilized pan temperature, as
tionship:
indicated by the temperature at the center of each pan.
E 360
10.5 Idle Energy Rate:
q 5 (1)
input
t
NOTE 4—The idle test may be conducted immediately following the
where:
preheat test (10.4).
q = measured peak energy input rate, kW,
10.5.1 Loadthecasewithemptypans.Ifanysmallpansare input
E = energy consumed during period of peak energy
used, these shall be located as close to the center of the case as
input, kWh, and
possible.
t = period of peak energy input, min.
10.5.2 Set the deli case controls to the calibrated setting.
11.3.3 Calculate and report the percent difference between
10.5.3 Allow the unit to stabilize for a minimum of 1 h.
the manufacturer’s nameplate energy input rate and the mea-
10.5.4 Monitor pan temperature and deli case energy con-
sured energy input rate.
sumption for 2 h.
11.4 Holding Temperature Calibration:
10.6 Holding Energy Rate:
11.4.1 Report the settings used to attain the calibrated
10.6.1 The holding energy rate test is to be conducted a
setting.
minimumofthreetimes.Additionaltestrunsmaybenecessary
11.4.2 Calculate
...