ASTM F2141-07(2013)
(Test Method)Standard Test Method for Performance of Self-Serve Hot Deli Cases
Standard Test Method for Performance of Self-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 Holding temperature range is useful for food service operators in selecting a unit that matches their holding requirements.
5.3 Capacity is used by food service operators to choose a deli case that matches their food holding requirements.
5.4 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.
5.5 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 self-serve 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, fully open or partially open, hot deli cases that have been designed to hold and merchandise prepackaged hot food. For staff-serve hot deli cases, refer to Test Method F2472.
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. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered 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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Designation: F2141 − 07 (Reapproved 2013) An American National Standard
Standard Test Method for
Performance of Self-Serve Hot Deli Cases
This standard is issued under the fixed designation F2141; 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 ASTM Standards:
1.1 This test method evaluates the energy consumption and
A36/A36MSpecification for Carbon Structural Steel
performance of self-serve hot deli cases. The food service
F2472Test Method for Performance of Staff-Serve Hot Deli
operator can use this evaluation to select a deli case and
Cases
understand its energy consumption and performance.
1.2 This test method is applicable to electric, fully open or 3. Terminology
partially open, hot deli cases that have been designed to hold
3.1 calibrated temperature, n—temperaturesettingatwhich
andmerchandiseprepackagedhotfood.Forstaff-servehotdeli
the lowest temperature of the water in the holding pans is at
cases, refer to Test Method F2472.
142 6 2°F (61 6 1°C).
3.2 capacity, n—the amount of ⁄6 size containers the deli
1.3 The deli case can be evaluated with respect to the
case will hold in a single layer at one time.
following (where applicable):
3.3 deli case, n—an appliance designed for the display of
1.3.1 Energy input rate (10.2),
hot food product.
1.3.2 Energy and temperature at the minimum setting
3.4 energy input rate, n—peak rate at which a deli case
(10.3),
consumes energy (kW), typically reflected during preheat.
1.3.3 Energy and temperature at the maximum setting
3.5 factory setting, n—recommended control setting by the
(10.3),
manufacturer.
1.3.4 Energy and temperature at the manufacturer’s recom-
3.6 holding energy, n—energy consumed by the deli case as
mended setting (10.3),
it is used to hold cooked food product under full load
1.3.5 Holding capacity (10.4),
conditions.
1.3.6 Holding temperature calibration (10.4),
3.7 holding energy rate, n—average rate of energy con-
1.3.7 Preheat energy rate (10.5),
sumption (kW) during the holding energy tests.
1.3.8 Idle energy rate (10.6), and
3.8 idle energy rate, n—the rate of energy consumed (kW)
1.3.9 Holding energy rate (10.7).
by the deli case while “holding” or maintaining the heated
surface at the thermostat set point.
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
as standard. The values given in parentheses are mathematical 3.9 maximum setting, n—settingatwhichmaximumsurface
conversions to SI units that are provided for information only temperature is achieved.
and are not considered standard.
3.10 minimumsetting,n—settingatwhichminimumsurface
temperature is achieved.
1.5 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the 3.11 preheat energy, n—amount of energy consumed by the
responsibility of the user of this standard to establish appro- deli case while preheating the heated surface from ambient
room temperature (75 6 5°F (24 6 3°C)) to a temperature at
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use. the calibrated setting.
3.12 preheat rate, n—average rate (°F/min (°C/min)) at
which the deli case’s holding surface is heated from ambient
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
Productivity and Energy Protocol. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Current edition approved June 1, 2013. Published August 2013. Originally contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
approved in 2001. Last previous edition approved in 2007 as F2141–07. DOI: Standards volume information, refer to the standard’s Document Summary page on
10.1520/F2141-07R13. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2141 − 07 (2013)
temperature (75 6 5°F (24 6 3°C)) to holding temperature 6.3 Metal Discs, (one for each hexagonal section of the deli
with the thermostat set to the calibrated setting. case or one for each square foot of the deli case) composed of
structural-grade carbon steel in accordance to Specification
3.13 preheat time, n—time required for the deli case to
A36/A36M, free of rust or corrosion, 5 in. (127 mm) in
preheat from ambient room temperature (75 6 5°F (24 6
diameter, and ⁄4 in. (6 mm) thick. The discs shall be flat to
3°C)) to the calibrated setting.
within 0.010 in. (0.2 mm) over the diameter.
3.14 uncertainty, n—measure of systematic and precision
errors in specified instrumentation or measure of repeatability 6.4 Strain Gage Welder, capable of welding thermocouples
of a reported test result. to steel.
6.5 Thermocouple(s), industry standard type T or type K
4. Summary of Test Method
thermocouple wire with a range of 0 to 250°F (−18 to 121°C)
4.1 The deli case is connected to the appropriate metered
and an uncertainty of 61°F (60.56°C).
energy source, and energy input rate is determined to confirm
6.6 Thermocouple Probe, “fast response” type T or type K
that the appliance is operating within 5% of the nameplate
thermocouple probe, ⁄16-in. or smaller diameter, with a 3-s or
energy input rate.
fasterresponsetime,capableofimmersionwitharangeof0to
4.2 Thedelicaseholdingsurfaceismonitoredatmaximum,
250°F (−18 to 121°C) and an uncertainty of 61°F (60.56°C).
minimum, and factory recommended (if provided) settings
The thermocouple probe’s active zone shall be at the tip of the
using a predetermined number of 5-in. (127-mm) metal discs
probe.
distributed equally over the heating surface of the deli case.
6.7 Watt-Hour Meter, for measuring the electrical energy
4.3 Capacityisdeterminedbyloadingthedelicasefullof ⁄6
consumptionofadelicase,shallhavearesolutionofatleast10
size containers.
Wh and a maximum uncertainty no greater than 1.5% of the
4.4 The calibrated setting is determined by using ⁄6 size
measured value for any demand greater than 100 W. For any
plastic pans filled with water and setting the surface tempera-
demandlessthan100W,themetershallhavearesolutionofat
ture of the deli case such that lowest temperature in the water
least 10Wh and a maximum uncertainty no greater than 10%.
containers is 142 6 2°F (61 6 1°C).
4.5 The amount of energy and time required to preheat the 7. Reagents and Materials
deli case to calibrated setting is determined.
7.1 Binder Clips, ⁄4 in. (19 mm) size.
4.6 The idle energy rate is determined with the deli case set
7.2 Macaroni and Cheese, a sufficient quantity of frozen,
at calibrated setting.
ready-to-cook, traditional macaroni and cheese, in ⁄2 size pans
4.7 The deli case is used to hold ⁄6 size containers filled
weighting approximately 4 lb (1.8 kg) obtained from a food
with hot food for 3 h. Food temperature and deli case energy
distributor.
consumption are monitored during this testing.
1 3 15
7.3 Pans with Covers, Cambro ⁄6 size, 6 ⁄8×6 ⁄16 in. (162
3 15
5. Significance and Use
× 176 mm) black plastic pans with 6 ⁄8×6 ⁄16 in. (162 × 176
mm) plastic amber colored cover able to accommodate tem-
5.1 The energy input rate is used to confirm that the deli
peratures up to 375°F (191°C).
case is operating properly prior to further testing.
7.4 Water, with a maximum hardness of less than 3 grains/
5.2 Holding temperature range is useful for food service
gal.
operatorsinselectingaunitthatmatchestheirholdingrequire-
ments.
8. Sampling, Test Units
5.3 Capacity is used by food service operators to choose a
deli case that matches their food holding requirements.
8.1 DeliCase—Selectarepresentativeproductionmodelfor
performance testing.
5.4 Preheat energy and time can be useful to food service
operatorstomanageenergydemandsandtoknowhowquickly
9. Preparation of Apparatus
the deli case can be ready for operation.
5.5 Holding energy rate and idle energy rate can be used by 9.1 Install the deli case according to the manufacturer’s
thefoodserviceoperatortoestimatedelicaseenergyconsump- instructions in an appropriate space. All sides of the deli case
tion. shall be a minimum of 3 ft (0.9 m) from any side wall, side
partition, or other operating appliance. The associated heating
6. Apparatus
orcoolingsystemforthespaceshallbecapableofmaintaining
an ambient temperature of 75 6 5°F (24 6 3°C) within the
6.1 Analytical Balance Scale, for measuring weights up to
testing environment.
20 lb (9 kg), with a resolution of 0.01 lb (0.004 kg) and an
uncertainty of 0.01 lb (0.004 kg).
9.2 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.
F2141 − 07 (2013)
9.3 Confirm (while the elements are energized) that the 10.3.3 Setthecontrolstothelowestpossiblesettingwithout
supply voltage is within 62.5% of the operating voltage being turned off.
specified by the manufacturer. Record the test voltage for each
10.3.4 Allow the unit to stabilize for 1 h, then monitor
test. temperature and energy consumption for an additional 2 h,
recording the temperatures at least once every minute.
NOTE 1—It is the intent of the testing procedure herein to evaluate the
10.3.5 Repeat10.3.4withthecontrolssettotheirmaximum
performance of a deli case at its rated electric voltage. If the unit is rated
dual voltage (that is, designed to operate at either 240 or 480 V with no
setting.
change in components), the voltage selected by the manufacturer and/or
10.3.6 Repeat 10.3.4 with the controls set to the manufac-
testershallbereported.Ifadelicaseisdesignedtooperateattwovoltages
turer’s recommended settings (if applicable).
without a change in the resistance of the heating elements, the perfor-
mance of the unit (for example, preheat time) may differ at the two
10.4 Holding Temperature Calibration:
voltages.
10.4.1 Remove the thermocoupled discs from the deli case
and determine the number of ⁄6-size pans that will fit on the
10. Procedure
surface of the deli case. This is the capacity of the deli case.
10.1 General:
10.4.2 Place a thermocouple in the center
...
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