ASTM F2142-01
(Test Method)Standard Test Method for Performance of Drawer Warmers
Standard Test Method for Performance of Drawer Warmers
SCOPE
1.1 This test method evaluates the preheat, idle, and holding energy consumption and temperature uniformity of drawer warmers. The food service operator can use this evaluation to select a drawer warmer and understand its energy performance and temperature uniformity. A drawer warmer is described as a commercial kitchen appliance that consists of one or more heated drawers and which 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 freestanding and built-in electric drawer warmers equipped for:
1.2.1 Industry-standard 12 x 20 x 6-in. (nominal size) pans, or
1.2.2 Standard-oversized 15 x 20 x 5-in. (nominal size) pans.
1.3 The drawer warmer can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Energy consumption rate at maximum setting (10.2),
1.3.3 Temperature calibration (10.3),
1.3.4 Preheat energy consumption and time (10.4),
1.3.5 Idle energy rate (10.5),
1.3.6 Holding energy rate (10.6), and
1.3.7 Temperature uniformity (10.6).
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.
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An American National Standard
Designation:F2142–01
Standard Test Method for
Performance of Drawer Warmers
This standard is issued under the fixed designation F 2142; 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 of Experimental Data
2.2 NSF Standard:
1.1 This test method evaluates the preheat, idle, and holding
Standard Number 4—Commercial Cooking, Rethermaliza-
energy consumption and temperature uniformity of drawer
tion, and Powered Hot Food Holding and Transport
warmers. The food service operator can use this evaluation to
Equipment
select a drawer warmer and understand its energy performance
and temperature uniformity.Adrawer warmer is described as a
3. Terminology
commercial kitchen appliance that consists of one or more
3.1 Definitions:
heated drawers and which is used to hold hot food (usually no
3.1.1 drawer pan, n—that portion of the appliance in which
greater than 200°F) that has been cooked in a separate
food products are held. Industry-standard drawer pans are
appliance, at a specified temperature.
nominally 12 3 20 3 6 in. deep; standard-oversized drawer
1.2 This test method is applicable to freestanding and
pans are nominally 15 3 20 3 5 in. deep.
built-in electric drawer warmers equipped for:
3.1.2 drawer pan centerpoint temperature, n—the tempera-
1.2.1 Industry-standard 12 3 20 3 6–in. (nominal size)
ture as measured at the geometric center of the drawer pan
pans, or
using a single thermocouple.
1.2.2 Standard-oversized 15 3 20 3 5–in. (nominal size)
3.1.3 drawer warmer, n—an appliance that consists of one
pans.
or more heated drawers and that is designed to hold hot food
1.3 The drawer warmer can be evaluated with respect to the
that has been cooked in a separate appliance at a specified
following (where applicable):
temperature.
1.3.1 Energy input rate (10.2),
3.1.4 energy input rate, n—peak rate at which a drawer
1.3.2 Energy consumption rate at maximum setting (10.2),
warmer consumes energy (kW), typically reflected during
1.3.3 Temperature calibration (10.3),
preheat.
1.3.4 Preheat energy consumption and time (10.4),
3.1.5 holding energy rate, n—the rate of energy consumed
1.3.5 Idle energy rate (10.5),
(Btu/h or kW) by the drawer warmer while keeping the heated
1.3.6 Holding energy rate (10.6), and
food product (dinner rolls) warm.
1.3.7 Temperature uniformity (10.6).
3.1.6 idle energy rate, n—therateofenergyconsumed(kW)
1.4 The values stated in inch-pound units are to be regarded
by the drawer warmer while “idling“ or maintaining the
as standard.
drawers at a calibrated 150°F set point.
1.5 This standard does not purport to address all of the
3.1.7 preheat energy, n—amount of energy consumed by
safety concerns, if any, associated with its use. It is the
the drawer warmer while preheating the drawer pan(s) from
responsibility of the user of this standard to establish appro-
ambient room temperature (75 6 2.5°F) to 150°F, with the
priate safety and health practices and determine the applica-
control(s) set to a calibrated 150°F.
bility of regulatory limitations prior to use.
3.1.8 preheat rate, n—average rate (°F/min) at which the
2. Referenced Documents drawerpanisheatedfromambienttemperature(75 62.5°F)to
150°F, with the control(s) set to a calibrated 150°F.
2.1 ASHRAE Document:
3.1.9 preheat time, n—time required for the drawer warmer
ASHRAE Guideline 2—1986 (RA90)Engineering Analysis
to preheat from ambient room temperature (75 6 2.5°F) to
150°F, with the control(s) set to a calibrated 150°F.
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.
Current edition approved Oct. 10, 2001. Published December 2001.
Available from the American Society of Heating, Refrigerating, and Air
Conditioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329. 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.
F2142–01
3.1.10 uncertainty, n—measure of systematic and precision 7. Reagents and Materials
errors in specified instrumentation or measure of repeatability
7.1 Dinner Roll, shall be a nominal 3 in. square breadroll,
of a reported test result.
approximately 2 in. tall, weighing 5.5 6 1.0 lb per 60 rolls.
4. Summary of Test Method
8. Sampling, Test Units
4.1 The drawer warmer is connected to the appropriate
8.1 Drawer Warmer—Select a representative production
metered energy source, and the energy input rate is determined
model for performance testing.
to confirm that the appliance is operating within 5 % of the
nameplate energy input rate.
9. Preparation of Apparatus
4.2 The drawer pan temperature and energy consumption
9.1 Install the drawer warmer according to the manufactur-
rate are determined with the drawer warmer controls set to the
er’s instructions and consistent with industry practices. Sur-
maximum setting.
rounding surfaces cannot add insulating factors, which may
4.3 The accuracy of the drawer warmer’s temperature con-
influence the test results. All sides of the drawer warmer shall
trol is checked at 150°F and adjusted as necessary to within 6 have a minimum of 3 ft. of clearance from any sidewall, side
5°F.
partition or other operating appliance. The associated heating
or cooling system for the space shall be capable of maintaining
4.4 The amount of energy and time required to preheat the
an ambient temperature of 75 6 2.5°F within the testing
drawer warmer from ambient (75 6 2.5°F) to 150°F, based on
environment.
a calibrated 150°F set point, is determined.
9.2 Connect the drawer warmer to a calibrated energy test
4.5 The rate of idle energy consumption is determined with
meter. A voltage regulator may be required during tests if the
the drawer warmer set to maintain 150°F and no food load in
voltage supply is not within 6 2.5 % of the manufacturer’s
the drawer pans.
nameplate voltage.
4.6 The rate of holding energy consumption, the drawer pan
9.3 Confirm (while the elements are energized) that the
temperature, and the drawer pan temperature uniformity are
supply voltage is within 6 2.5 % of the operating voltage
determined with a food load and with the drawer warmer
specified by the manufacturer. Record the test voltage for each
controls set to the calibrated 150°F set point.
test.
5. Significance and Use NOTE 1—It is the intent of the testing procedure herein to evaluate the
performance of a drawer warmer at its rated electric voltage. If an electric
5.1 The energy input rate and thermostat calibration tests
unit is rated dual voltage (that is, designed to operate at either 208 or 240
are used to confirm that the drawer warmer is operating
V with no change in components), the voltage selected by the manufac-
properly prior to further testing.
turer and/or tester shall be reported. If a drawer warmer is designed to
operate at two voltages without a change in the resistance of the heating
5.2 Preheat energy and time can be useful to food service
elements, the performance of the unit (for example, preheat time) may
operators to manage energy demands and to know how quickly
differ at the two voltages.
the drawer warmer can be ready for operation.
9.4 Assure that the drawer warmer’s vent (if applicable) is
5.3 Idle energy rate and holding energy rate can be used by
closed for all tests.
the food service operator to estimate energy consumption
9.5 Place one thermocouple at the geometric center of each
during operating periods and to consider energy consumption
drawer pan in the drawer warmer, centered front to back, side
when choosing a drawer warmer.
to side, and top to bottom. This is the drawer pan centerpoint
5.4 The drawer pan temperature and drawer pan tempera-
temperature.
ture uniformity can be used by an operator to choose a drawer
9.6 For the temperature uniformity test, place an additional
warmer which meets their food holding needs.
5 thermocouples in each drawer pan in the drawer warmer as
follows: Place one thermocouple 0.25 in. above the bottom of
6. Apparatus
the drawer pan and centered front to back and side to side.
6.1 Data Acquisition System, for measuring energy and
Place one thermocouple on each sidewall of the drawer pan
temperatures, capable of multiple channel displays updating at
(total of four thermocouples). Locate the thermocouples in the
least every 2 s.
center of each sidewall with the tip of each thermocouple
6.2 Stop Watch, with a 1-s resolution. suspended in the drawer pan 0.25 in. away from the surface of
the drawer pan’s sidewall. See example in Fig. 1.
6.3 Thermocouple(s), industry standard type T or type K
thermocouple wire with a range of 0 to 350°F and an
10. Procedure
uncertainty of 6 1°F.
6.4 Watt-Hour Meter, for measuring the electrical energy 10.1 General:
consumption of a drawer warmer, shall have a resolution of at 10.1.1 For the drawer warmers, record the following for
least 10W·h and a maximum uncertainty no greater than 1.5 % each test run:
of the measured value for any demand greater than 100 W. For 10.1.1.1 Voltage while elements are energized,
any demand less than 100 W, the meter shall have a resolution 10.1.1.2 Ambient temperature, and
of at least 10 W·h and a maximum uncertainty no greater than 10.1.1.3 Energy input rate during or immediately prior to
10 %. each test run.
F2142–01
FIG. 1 Thermocouple Locations in Drawer Pan
10.1.2 For each test run, confirm that the peak input rate is 10.2.6 In accordance with 11.3, calculate and report the
within 6 5 % of the rated nameplate input. If the difference is drawer warmer energy input rate and rated nameplate input
greater than 5 %, terminate testing and contact the manufac- rate.Also calculate and report the energy consumption rate for
turer. The manufacturer may make appropriate changes or the drawer warmer and the average centerpoint temperature for
adjustments to the drawer warmer. each drawer pan at the maximum control setting.
10.2 Energy Input Rate and Energy Consumption Rate at
10.3 Temperature Calibration:
Maximum Control Setting:
10.3.1 Set the controls for each and every drawer in the
10.2.1 Starting at ambient temperature, turn the drawer
drawer warmer to maintain a drawer pan temperature of 150°F,
warmer on by setting the controls for each and every drawer in
based on the centerpoint temperature for each drawer. Stabilize
the drawer warmer to the highest or maximum setting.
the drawer warmer for 60 min after the elements commence
10.2.2 Start recording time and energy consumption when cycling at the thermostat set point.
the elements are energized and stop recording when the
NOTE 2—If the temperature dial does not have a temperature scale (for
elements commence cycling.The drawer warmer must be fully
example, 70 to 200°F), but instead a numbered setting dial (for example,
on over the entire period, and the test period must end when
1 to 10), use a best guess estimate at what may be 150°F for the initial
any of the elements first cycles off.
thermostat calibration setting and adjust as necessary thereafter.
10.2.3 Confirm that the measured input rate or power is
10.3.2 Monitor and record the centerpoint drawer pan tem-
within 5 % of the rated nameplate input or power. (It is the
perature every 30 s for a minimum of 1 h. Average these
intent of the testing procedures herein to evaluate the perfor-
recorded temperatures.
mance of a drawer warmer at its rated energy input rate.) If the
10.3.3 As required (as indicated by the average tempera-
difference is greater than 5 %, terminate testing and contact the
ture), adjust the temperature control(s) to attain an actual
manufacturer. The manufacturer may make appropriate
drawer pan temperature of 150 6 5°F for each drawer. Repeat
changesoradjustmentstothedrawerwarmerorsupplyanother
10.3.2 to confirm that the pan temperature is 150 6 5°F.
drawer warmer for testing.
10.3.4 To facilitate further testing, mark on the dial the
10.2.4 Stabilize the drawer warmer by continuing to operate
exact position of the thermostat control(s) that corresponds to
all of the drawers at their maximum control setting for a period
an average drawer pan temperature of 150 6 5°F . Record the
of1h.
final control setting.
10.2.5 Attheendofthestabilizationperiod,beginrecording
10.4 Preheat Energy Consumption and Time:
time,idleenergyconsumption,andthecenterpointtemperature
of each drawer pan for a minimum of 3 h. Record the drawer
NOTE 3—The preheat test should be conducted as the first appliance
pan temperature(s) at 1-min intervals during the 3-h test period
operation on the day of the test, starting with the drawer warmer and each
and average these recorded temperatures. drawer pan at room temperature (75 6 2.5°F).
F2142–01
10.4.1 Record the drawer pan centerpoint temperature(s) 10.6.4 After every drawer is loaded, allow the drawer
and ambient temperature at the start of the test. The pan warmer to stabilize for 1 h.
temperature(s) shall be 75 6 2.5°F at the start of the test.
10.6.5 At the end of the 1 h stabilization period, begin
10.4.2 Turntheunitonwithcontrol(s)settomaintain150°F
recording time, energy consumption, the centerpoint tempera-
as determined in 10.3.4.
ture of each drawer pan and the additional five temperature
10.4.3 Begin recording time, energy consumption, and the
points along the walls and bottom of each drawer pan for a
centerpoint temperature of each drawer pan. Record the drawer
minimum of 3 h. Record the drawer pan temperatures at 1-min
pan temperature(s) a minimum of every 5 s during the course
intervals during the 3-h test period.
of preheat. At the end of the preheat cycle, stop recording the
10.6.6 In accordance with 11.7, calculate and report the
time, energy consumption, and temperature. Preheat is judged
drawer warmer holding energy rate, the average, maximum,
complete when the drawer pan centerpoint temperature for
and minimum centerpoint temperature for each drawer pan and
every drawer in the drawer warmer reaches 150°F, as indicated
the average wall and bottom temperatures for each drawer pan.
by the thermocouple.
10.4.4 In accordance with 11.5, calculate and report the
11. Calculation and Report
preheat energy consumption and time.
11.1 Test Drawer Warmer:
10.5 Idle Energy Rate:
11.1.1 Summarize the physical and operating characteristics
NOTE 4—The idle energy rate test may b
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