ASTM F2141-07(2013)

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.

General Information

• Status: Historical
• Publication Date: 31-May-2013
• ICS: 97.040.50 - Small kitchen appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaces: ASTM F2141-07 - Standard Test Method for Performance of Self-Serve Hot Deli Cases
• Effective Date: 01-Jun-2013
• Replaced By: ASTM F2141-07(2019) - Standard Test Method for Performance of Self-Serve Hot Deli Cases
• Effective Date: 01-May-2019
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-Jun-2013
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-Jun-2013

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
Designation: F2141 − 07 (Reapproved 2013) An American National Standard
Standard Test Method for
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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
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).
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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
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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
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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 [e-mail]. 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
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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
1
diameter, and ⁄4 in. (6 mm) thick. The discs shall be flat to
3°C)) to the calibrated setting.
within 0.010 in
...