ASTM F2143-01

Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables

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), and
1.3.3 Holding energy rate (10.5).
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: 09-Oct-2001
• ICS: 97.040.50 - Small kitchen appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaced By: ASTM F2143-04 - Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables
• Effective Date: 01-Oct-2004
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Oct-2001
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Oct-2001

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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: F 2143 – 01
Standard Test Method for
Performance of Refrigerated Buffet and Preparation Tables
This standard is issued under the fixed designation F 2143; 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 ANSI/ASHRAE 72 Method of Testing Open Refrigerators
for Food Stores
1.1 This test method covers evaluation of the energy con-
2.4 Food and Drug Administration, U.S. Public Health
sumption and refrigeration performance of refrigerated buffet
Service Regulation:
and preparation tables. The food service operator can use this
Food Code, 1999
evaluation to select a refrigerated buffet and preparation table
and understand its energy performance.
3. Terminology
1.2 This test method is applicable to electric self-contained
3.1 Definitions:
refrigerators used for holding and displaying refrigerated food
3.1.1 box car average, n—a location’s thermocouple tem-
in an open area.
perature averaged over a 1-h period. During the 4-h holding
1.3 The refrigerated buffet and preparation table can be
energy rate test, thermocouple temperatures are recorded at
evaluated with respect to the following (where applicable):
5-min intervals. The first box car average is the average of
1.3.1 Maximum energy input rate, or maximum current
readings 1 through 12. The second box car average is the
draw (10.1),
average of temperature readings 2 through 13, and so on.
1.3.2 Thermostat calibration (10.4), and
3.1.2 energy input rate, n—peak rate at which a refrigerated
1.3.3 Holding energy rate (10.5).
buffet and preparation table consumes energy (kW).
1.4 The values stated in inch-pound units are to be regarded
3.1.3 holding energy rate, n—average rate of energy con-
as standard. The SI units given in parentheses are for informa-
sumption (kW) during the holding energy efficiency tests.
tion only.
Refers to energy rate with synthetic food load.
1.5 This standard does not purport to address all of the
3.1.4 production capacity, n—maximum volumetric storage
safety concerns, if any, associated with its use. It is the
3 3
capacity [ft (m )] at which the refrigerated buffet and prepa-
responsibility of the user of this standard to establish appro-
ration table’s open display area can hold using a specified
priate safety and health practices and determine the applica-
container filled to ⁄2 in. of the container rim.
bility of regulatory limitations prior to use.
3.1.5 refrigerated buffet and preparation table, n—buffet/
2. Referenced Documents preparation table herein.
2 3.1.6 refrigerated buffet table or unit, n—equipment de-
2.1 NSF Standard:
signed with mechanical refrigeration that is intended to receive
NSF, Listing-Food Equipment and Related, Components
refrigerated food and maintain food product temperatures and
and Material
is intended for customer service such as a salad bar. A unit may
ANSI/NSF 7-1997 Commercial Refrigerators and Freezers
3 or may not be equipped with a lower refrigerated compart-
2.2 ASHRAE Guideline:
ment.
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
3.1.7 refrigerated food preparation unit, n—equipment de-
of Experimental Data
signed with a refrigerated open top or open condiment rail such
2.3 ANSI/ASHRAE Standards:
as refrigerated sandwich units, pizza preparation tables, and
ANSI/ASHRAE 117 Method of Testing Closed Refrigera-
similar equipment. The unit may or may not be equipped with
tors
a lower refrigerated compartment.
3.1.8 self-contained refrigerator, n—a refrigerator whose
This test method is under the jurisdiction of ASTM Committee F26 on Food
condensing unit is attached as an integral component of the
Service Equipment and is the direct responsibility of Subcommittee F26.06 on 6
unit.
Productivity and Energy Protocol.
Current edition approved Oct. 10, 2001. Published December 2001.
Available from NSF International, P.O. Box 130140, Ann Arbor, MI 48113-
0140.
3 5
Available from the American Society of Heating, Refrigeration, and Air Available from National Technical Information Services, 5285 Port Royal
Conditioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329. Road, Springfield, VA 22161.
4 6
Available from American National Standards Institute, 1819 L St., NW, Ste Based on ANSI/NSF 7, available from NSF International, P.O. Box 130140,
600, Washington, DC 20036 Ann Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F2143–01
3.1.9 storage refrigerator or freezer, n—a refrigerator or food is used to evaluate the performance of the open top
freezer designed for cold storage of nonfrozen or frozen foods. section of the refrigeration equipment.
3.1.10 storage capacity, n—maximum volumetric storage
6.3 Hotel Pans, for holding synthetic food and water loads.
3 3
capacity [ft (m )] as determined by the manufacturer at which
Both standard 4-in.–deep half-size and full-size pans or manu-
the refrigerated buffet or preparation table’s storage component
facturer specified pans are used in this standard. Pans are to be
can hold food.
constructed of stainless steel (unless manufacturer specifies an
3.1.11 test method, n—a definitive procedure for the iden-
alternative) with nominal dimensions of 12 3 20 3 4 in. (300
tification, measurement, and evaluation of one or more quali-
3 500 3 102 mm) or 122 3 10 3 4 in. (300 3 250 3 102
ties, characteristics, or properties of a material, product,
mm) solid pans. The buffet/preparation table manufacturer may
system, or service that produces test results.
provide alternative pans if table is designed to be used with
3.1.12 uncertainty, n—measure of systematic and precision
alternative pans. Pans for holding water loads for precondition-
errors in specified instrumentation or measure of repeatability
ing the appliance must be equipped with a thermocouple for
of a reported test result.
water temperature measurement. An example of a typical setup
using Type T thermocouple probes with a stainless-steel
4. Summary of Test Method
protective sheath is shown in Fig. 1. The sensing point is
4.1 Energy input rate is determined to confirm that the
exposed and isolated thermally from the stainless-steel sheath.
buffet/preparation table is operating within 5 % of the name-
The probe is strapped to the pan using steel shim stock welded
plate energy input rate.
to the pan using a strain gage welder. The lead is long enough
4.2 Holding energy rate is determined.
to allow connection to the monitoring device while the pans are
4.3 Production capacity is determined.
in the refrigerator.
6.4 Hydrometer, for measuring the atmospheric humidity
5. Significance and Use
within the test environment.
5.1 The energy input rate test is used to confirm that the
6.5 Platform Balance Scale, or appropriate load cells, to be
buffet/preparation table is operating properly prior to further
used for weighing synthetic food to determine the production
testing.
capacity of table. The scale shall have the capacity to accom-
5.2 Holding energy rate is a precise indicator of buffet/
modate the total weight of the hotel pans when loaded with
preparation table energy performance under the test loading
synthetic food.
condition. This information enables the food service operator
6.6 Stop Watch, with a 1-s resolution.
to consider energy performance when selecting a buffet/
6.7 Thermocouple Probe, capable of immersion with a
preparation table.
range of 30° to 50°F and an uncertainty of 6 1°F. Preferably
5.3 Production capacity is used by food service operators to
industry standard type T or type K thermocouples.
choose a buffet/preparation table that matches their food output
requirements.
6.8 Watt-Hour Meter, for measuring the electrical energy
consumption of a buffet/preparation table, shall have a resolu-
6. Apparatus
tion of at least 1 W·h and a maximum uncertainty no greater
6.1 Analytical Balance Scale, for measuring weights up to than 1.5 % of the measured value for any demand greater than
25 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb. 100 W. For any demand less than 100 W, the meter shall have
6.2 Electric Mixer, for mixing ingredients of the synthetic a resolution of at least 1 W·h and a maximum uncertainty no
food. Mixer can be handheld or stand mounted. The synthetic greater than 10 %.
FIG. 1 Hotel Pan With Thermocouple Probe for Preconditioning Load
F2143–01
FIG. 2 Example of Appliance Placement
6.9 Velocity Meter, for measuring air velocity around the Report appliance placement relative to test room walls in
buffet/preparation table. results reporting section. The associated heating or cooling
system shall be capable of maintaining an ambient temperature
NOTE 1—Pacific Gas and Electric Company found 10-ft (3-m) sensor
of 73 6 3°F (22 6 2°C) during preconditioning of the
leads allowed for flexibility in test equipment setup while still being
buffet/preparation table and 86 6 2°F (30 6 1°C) during
manageable (tangle free).
energy tests within the testing environment.
7. Reagents and Materials
9.2 The testing environment during energy tests shall be
maintained as per ANSI/NSF 7 standard section on perfor-
7.1 Water used shall have a maximum hardness of 3 grains
mance for refrigerated buffet units and refrigerated food
per gallon. Distilled water may be used.
preparation units room (test chamber) specifications. ANSI/
7.2 Sodium chloride (salt).
NSF 7-1999 test room conditions are ambient temperature of
7.3 Hydroxypropyl methylcellulose .
86 6 2°F (30 6 1°C), no vertical temperature gradient
8. Sampling, Test Units
exceeding 1.5°F/ft (2.5°C/m), maximum relative humidity of
50 % and maximum air current velocity of 50 ft/min (0.25 m/s)
8.1 Buffet/Preparation Table—Select a representative pro-
across the surfaces of the test pans.
duction model for performance testing.
9.3 Connect the buffet/preparation table to a calibrated
9. Preparation of Apparatus
energy test meter. A voltage regulator may be required during
tests if the voltage supply is not within 6 2.5 % of the
9.1 Install the buffet/preparation table according to the
manufacturer’s nameplate voltage.
manufacturer’s instructions. Position the buffet/preparation
9.4 Confirm (while the buffet/preparation table compres-
table so that there is 6 in. clearance maintained between a back
sor(s) are energized) that the supply voltage is within 6 2.5 %
wall and the back vertical plane of the buffet/preparation table.
of the operating voltage specified by the manufacturer. Record
In addition, both sides of the buffet/preparation table shall be a
the test voltage for each test.
minimum of 3 ft from any side wall, side partition, or other
9.5 Instrument hotel pans to be loaded in open display area
operating buffet/preparation table (see Fig. 2). Walls can be
as described in 10.2. The manufacturer may supply other pans
portable or suspended from ceiling. There shall be a minimum
to be used in energy test, these pans must also be instrumented
of 3 ft of clearance between the front vertical plane of the
with thermocouples as specified in 10.2.
buffet/preparation table and any wall or partition. If manufac-
turer’s instructions require additional clearance between buffet/
NOTE 2—It is the intent of the testing procedure herein to evaluate the
preparation table and walls, then use the manufacturer’s
performance of a buffet/preparation table at its rated voltage. If a unit is
clearance recommendations in place of clearances listed above.
rated for 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 buffet/preparation table is designed to
operate at two voltages without a change in components, the performance
The sole source of supply of hydroxypropyl methylcellulose known to the
of the unit (for example, holding energy rate) may differ at the two
committee at this time is METHOCEL K4M (standard grade), available from Dow
Chemical, 2040 Willard H. Dow Circle, Midland, MI 48674. If you are aware of voltages.
alternative suppliers, please provide this information to ASTM International
9.6 If the buffet/preparation table is equipped with a refrig-
Headquarters. Your comments will receive careful consideration at a meeting of the
responsibl technical committee, which you may attend. erated compartment, the compartment air temperature shall be
F2143–01
monitored to evaluate the buffet/preparation table’s ability to bottom surface of the pan. Position the two center thermo-
maintain the air temperature between 33°F (1°C) and 40°F couples as close to the center of the open display area as
(4°C). The compartment shall be empty, and three thermo- possible (in the center pan) with one thermocouple at a depth
couples shall be used to monitor air temperatures. If the of 1 in. (25 mm) below the surface of the synthetic food and the
buffet/preparation table is not equipped with a refrigerated other thermocouple positioned ⁄8 in. (3 mm) above the bottom
compartment then skip steps 9.6.1-9.6.3. surface of the pan. Position each center thermocouple no more
9.6.1 For buffet/preparation tables with refrigerated com- than ⁄2 in. (13 mm) from the sidewalls or endwalls of the pan.
partments position thermocouple no. 1 when viewed from the Thermocouple leads should be firmly attached to the pan to
front of the refrigerated table 5 6 0.25 in (127 6 6 mm) from prevent movement. The thermocouple leads should be long
the left interior wall. Center the thermocouple in the compart- enough to allow connection to the monitoring device while the
ment relative to the front and the back. For refrigerated pans are in a cooler for conditioning and while they are in the
compartments with overhead cooling, position the thermo- buffet/perparation table. See Fig. 3 for an example of
couple 2 6 0.25 in. (51 6 6 mm) above the bottom horizontal manufacturer-supplied pans with thermocouple probes.
plane of the compartment. For units where the evaporator is not 10.2.2 Calculate the test capacity of the pans. The usable
suspended from the ceiling, the thermocouple shall be placed 5
test capacity of a pan is the volume measured from the pan
6 0.25 in. (127 6 6 mm) down from the ceiling. bottom to within ⁄2 in. of the rim.
9.6.2 Position thermocouple no. 2 centered front-to-back,
10.2.3 Prepare enough synthetic food to fill standard half-
t
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