ASTM F2140-01

Standard Test Method for Performance of Hot Food Holding Cabinets

SCOPE
1.1 This test method evaluates the preheat energy consumption and idle energy consumption of hot food holding cabinets. The food service operator can use this evaluation to select a hot food holding cabinet and understand its energy performance, temperature uniformity, and relative humidity (if applicable). A hot food holding cabinet is described as a commercial kitchen appliance that is used to hold hot food (usually no greater than 200°F) that has been cooked in a separate appliance at a specified temperature.
1.2 This test method is applicable to electric hot food holding cabinets.
1.3 The hot food holding cabinet can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Temperature calibration (10.3),
1.3.3 Preheat energy consumption and time (10.4),
1.3.4 Energy consumption (idle energy rate) (10.5),
1.3.5 Energy consumption with water (humidity pan) device and relative humidity (if applicable) (10.5) and
1.3.6 Temperature uniformity (10.5).
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.

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 F2140-01(2007) - Standard Test Method for Performance of Hot Food Holding Cabinets
• Effective Date: 01-Apr-2007
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Oct-2001
• Referred By: ASTM F2202-02(2020) - Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets
• Effective Date: 10-Oct-2001
• Referred By: ASTM F2875-10(2020) - Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
• 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:F2140–01
Standard Test Method for
Performance of Hot Food Holding Cabinets
This standard is issued under the fixed designation F 2140; 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. Terminology
1.1 This test method evaluates the preheat energy consump- 3.1 Definitions:
tion and idle energy consumption of hot food holding cabinets. 3.1.1 energy input rate, n—peak rate at which a hot food
Thefoodserviceoperatorcanusethisevaluationtoselectahot holding cabinet consumes energy (kW), typically reflected
food holding cabinet and understand its energy performance, during preheat.
temperatureuniformity,andrelativehumidity(ifapplicable).A 3.1.2 holding cavity, n—that portion of the appliance in
hot food holding cabinet is described as a commercial kitchen which food products are held.
appliance that is used to hold hot food (usually no greater than 3.1.3 hot food holding cabinet, n—an appliance that is
200°F) that has been cooked in a separate appliance at a designed to hold hot food that has been cooked in a separate
specified temperature. appliance at a specified temperature.
1.2 This test method is applicable to electric hot food 3.1.4 idle energy rate—dry, n—the rate of energy consumed
holding cabinets. (kW) by the hot food holding cabinet while “idling” the
1.3 The hot food holding cabinet can be evaluated with holding cavity at the control set point without using the
respect to the following (where applicable): humidity generating device, if applicable.
1.3.1 Energy input rate (10.2), 3.1.5 idle energy rate—wet, n—therateofenergyconsumed
1.3.2 Temperature calibration (10.3), (kW) by the hot food holding cabinet while “idling” the
1.3.3 Preheat energy consumption and time (10.4), holding cavity at the control set point while generating
1.3.4 Energy consumption (idle energy rate) (10.5), humidity, if applicable.
1.3.5 Energyconsumptionwithwater(humiditypan)device 3.1.6 preheat energy, n—amount of energy consumed by
and relative humidity (if applicable) (10.5) and the hot food holding cabinet while preheating the cabinet from
1.3.6 Temperature uniformity (10.5). ambient room temperature (75 6 2.5°F) to 150°F, with the
1.4 The values stated in inch-pound units are to be regarded control(s) set to a calibrated 150°F.
as standard. 3.1.7 preheat rate, n—average rate (°F/min) at which the
1.5 This standard does not purport to address all of the hot food holding cabinet is heated from ambient temperature
safety concerns, if any, associated with its use. It is the (75 6 2.5°F) to 150°F, with the control(s) set to a calibrated
responsibility of the user of this standard to establish appro- 150°F.
priate safety and health practices and determine the applica- 3.1.8 preheat time, n—time required for the hot food
bility of regulatory limitations prior to use. holding cabinet to preheat from ambient room temperature (75
6 2.5°F) to 150°F, with the control(s) set to a calibrated 150°F.
2. Referenced Documents
3.1.9 uncertainty, n—measure of systematic and precision
2.1 ASHRAE Document: errors in specified instrumentation or measure of repeatability
ASHRAE Guideline 2—1986 (RA90) “Engineering Analy-
of a reported test result.
sis of Experimental Data” 3.1.10 water device, n—a humidity pan or similar water-
2.2 NSF Standard:
holding vessel, which is filled with water, that is built into the
Standard Number 4—Commercial Cooking, Rethermaliza- cabinet.
tion, and Powered Hot Food Holding and Transport
4. Summary of Test Method
Equipment
4.1 The hot food holding cabinet is connected to the
appropriate metered energy source, and energy input rate is
This test method is under the jurisdiction of ASTM Committee F26 on Food
determined to confirm that the appliance is operating within
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
5 % of the nameplate energy input rate.
Productivity and Energy Protocol.
Current edition approved Oct. 10, 2001. Published December 2001.
4.2 The accuracy of the hot food holding cabinet’s tempera-
Available from the American Society of Heating, Refrigerating, and Air
ture control is checked at 150°F and adjusted as necessary to
Conditioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
within 6 5°F.
NSF International, PO Box 130140 Ann Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F2140–01
4.3 The amount of energy and time required to preheat the 9. Preparation of Apparatus
hot food holding cabinet to 150°F, based on a calibrated 150°F
9.1 Install the hot food holding cabinets according to the
set point, is determined.
manufacturer’s instructions in an appropriate space. All sides
4.4 The rate of idle energy consumption is determined with
of the hot food holding cabinets shall be a minimum of 3 ft
thehotfoodholdingcabinetsettomaintain150°Fwithnofood
from any side wall, side partition, or other operating appliance.
load and no humidity generation.
The associated heating or cooling system for the space shall be
4.5 The rate of idle energy consumption with water device
capable of maintaining an ambient temperature of 75 6 2.5°F
and relative humidity (if applicable) with no food load.
within the testing environment.
4.6 The degree of temperature stratification at 150°F is
9.2 Connect the hot food holding cabinet to a calibrated
determined.
energy test meter. A voltage regulator may be required during
5. Significance and Use
tests if the voltage supply is not within 6 2.5 % of the
5.1 The energy input rate and thermostat calibration tests
manufacturer’s nameplate voltage.
are used to confirm that the hot food holding cabinet is
9.3 Confirm (while the elements are energized) that the
operating properly prior to further testing.
supply voltage is within 6 2.5 % of the operating voltage
5.2 Preheat energy and time can be useful to food service
specified by the manufacturer. Record the test voltage for each
operators to manage energy demands and to know how quickly
test.
the hot food holding cabinet can be ready for operation.
5.3 Energy consumption (idle energy rate) can be used by
NOTE 1—It is the intent of the testing procedure herein to evaluate the
the food service operator to estimate energy consumption performance of a hot food holding cabinet at its rated electric voltage. If
during operating periods. an electric unit is rated dual voltage (that is, designed to operate at either
208 or 240 V with no change in components), the voltage selected by the
5.4 Energy consumption (idle energy rate) with the water
manufacturer and/or tester shall be reported. If a hot food holding cabinet
device can be used by the food service operator to estimate
is designed to operate at two voltages without a change in the resistance
energy consumption during operating periods with the humid-
of the heating elements, the performance of the unit (for example, preheat
ity device.
time) may differ at the two voltages.
5.5 The relative humidity percentage can be used by opera-
tors to select a hot food holding cabinet that will meet their
9.4 Assure that the hot food holding cabinet’s vent (if
food-holding needs.
applicable) is closed for all tests.
5.6 The temperature uniformity can be used by operators to
9.5 For the preheat test and the idle test, each tested cabinet
choose a hot food cabinet that meets their food-holding needs.
will have a minimum of three thermocouples regardless of the
physicalsizeoftheunit.Allthermocoupleplacementsaretobe
6. Apparatus
centered front to back and side to side. These three minimum
6.1 Data Acquisition System, for measuring energy and
1 1
thermocouple locations are: 5 6 ⁄2 in. from the top, 5 6 ⁄2 in.
temperatures, capable of multiple channel displays updating at
from the bottom, and in the geometric center (6 ⁄2 in.) of the
least every 2 s.
cabinet. See example in Fig. 1.
6.2 Humidity Measuring Device,withanoperatingtempera-
ture range of 60 to 180°F, with an accuracy of 6 2 % relative
NOTE 2—The thermocouple placement in 9.5 is in accordance with
humidity.
NSF Standard 4.
6.3 Stop Watch, with a 1-s resolution.
9.5.1 For the idle energy consumption rate test, additional
6.4 Thermocouple(s), industry standard type T or type K
temperatures shall be measured with no more than 12 in.
thermocouple wire connected at the exposed ends by tightly
vertically between adjacent measuring points, centered side to
twisting or soldering the two wires together, with a range of 0
side and front to back.
to 250°F and an uncertainty of 6 1°F.
6.5 Watt-Hour Meter, for measuring the electrical energy
NOTE 3—For example, a hot food holding cabinet (measured approxi-
consumption of a hot food holding cabinet, shall have a
mately 58 in. inside the cavity, top to bottom) will have the initial
resolution of at least 10 W·h and a maximum uncertainty no
minimum three thermocouples per 9.5.This leaves a 24-in. space between
greater than 1.5 % of the measured value for any demand
both the top and/or bottom thermocouples and the center thermocouple.
greater than 100W. For any demand less than 100W, the meter
Dividing the space (24 in.) by 12 in. results in 2 sections of 12 in. where
shall have a resolution of at least 10 W·h and a maximum the additional thermocouples can be placed (1 additional thermocouple in
each 24-in. section) . Installing additional thermocouples results in
uncertainty no greater than 10 %.
thermocouple placement every 12 in., for a total of 5 thermocouples in a
7. Reagents and Materials
full-size hot food holding cabinet. A half-size hot food holding cabinet
(measured approximately 24 in. inside the cavity, top to bottom) will have
7.1 Aluminum Sheet Pans, measuring 18 3 26 3 1 in. for
the minimum of three thermocouples. Since the space between either the
theidletests.(Pansmeasuring13 318 31in.maybeusedfor
top or bottom thermocouples and the center thermocouple is already 7 in.,
smaller units if the larger pans do not fit).
it does not require additional thermocouples.
8. Sampling, Test Units
9.5.2 For the idle energy consumption test, install a relative
humidity sensor in the geometric center of the hot food holding
8.1 Hot Food Holding Cabinet—Select a representative
production model for performance testing. cabinet.
F2140–01
FIG. 1 Placement of Thermocouples
9.6 The idle energy consumption test will use sheet pans. 10.2.2 Start recording time and energy consumption when
One sheet pan is to be placed in the cabinet for each vertical the elements are energized and stop recording when the
foot. Measure the inside of the cavity from top to bot
...