ASTM F2143-16

Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables

SIGNIFICANCE AND USE
5.1 The power test is used to confirm that the buffet/preparation table is operating properly prior to further testing.  
5.2 Buffet/preparation table energy consumption is a precise indicator of buffet/preparation table energy performance under the test loading condition and under a simulated overnight operating condition. This information enables the food service operator to consider energy performance when selecting a buffet/preparation table.  
5.3 Production capacity is used by food service operators to choose a buffet/preparation table that matches their food output requirements.
SCOPE
1.1 This test method covers evaluation of the energy consumption 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 power, or maximum current draw (10.1),  
1.3.2 Thermostat calibration (10.4), and  
1.3.3 Energy consumption (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: 30-Apr-2016
• ICS: 97.040.50 - Small kitchen appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaces: ASTM F2143-04(2010) - Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables
• Effective Date: 01-May-2016
• Replaced By: ASTM F2143-24 - Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables
• Effective Date: 15-Jan-2024
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-May-2016
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-May-2016

Standards Content (Sample)

This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F2143 − 16 An American National Standard
Standard Test Method for
1
Performance of Refrigerated Buffet and Preparation Tables
This standard is issued under the fixed designation F2143; 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.
4
1. Scope 2.3 ANSI/ASHRAE Standards:
ANSI/ASHRAE 72-2014Method of Testing Open Refrig-
1.1 This test method covers evaluation of the energy con-
erators for Food Stores
sumption of refrigerated buffet and preparation tables. The
2.4 Food and Drug Administration, U.S. Public Health
food service operator can use this evaluation to select a
5
Service Regulation:
refrigerated buffet and preparation table and understand its
Food Code, 1999
energy performance.
3. Terminology
1.2 This test method is applicable to electric self-contained
refrigerators used for holding and displaying refrigerated food
3.1 Definitions:
in an open area.
3.1.1 production capacity, n—maximum volumetric storage
3 3
capacity (ft (m )) at which the refrigerated buffet and prepa-
1.3 The refrigerated buffet and preparation table can be
ration table’s open display area can hold using a specified
evaluated with respect to the following (where applicable):
1
container filled to ⁄2 in. of the container rim.
1.3.1 Maximum power, or maximum current draw (10.1),
3.1.2 refrigerated buffet and preparation table, n—buffet/
1.3.2 Thermostat calibration (10.4), and
preparation table herein, equipment designed with a refriger-
1.3.3 Energy consumption (10.5).
ated open top or open condiment rail.
1.4 The values stated in inch-pound units are to be regarded
3.1.3 refrigerated buffet table or unit, n—equipment de-
as standard. The SI units given in parentheses are for informa-
signedwithmechanicalrefrigerationthatisintendedtoreceive
tion only. refrigerated food and maintain food product temperatures and
isintendedforcustomerservicesuchasasaladbar.Aunitmay
1.5 This standard does not purport to address all of the
or may not be equipped with a lower refrigerated compart-
safety concerns, if any, associated with its use. It is the
6
ment.
responsibility of the user of this standard to establish appro-
3.1.4 refrigerated food preparation unit, n—equipment de-
priate safety and health practices and determine the applica-
signedwitharefrigeratedopentoporopencondimentrailsuch
bility of regulatory limitations prior to use.
as refrigerated sandwich units, pizza preparation tables, and
similar equipment. The unit may or may not be equipped with
2. Referenced Documents
6
a lower refrigerated compartment.
2
2.1 NSF Standard:
3.1.5 self-contained refrigerator, n—a refrigerator whose
ANSI/NSF 7Commercial Refrigerators and Freezers
condensing unit is attached as an integral component of the
3
6
2.2 ASHRAE Guideline:
unit.
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
3.1.6 storage refrigerator or freezer, n—a refrigerator or
of Experimental Data
freezer designed for cold storage of nonfrozen or frozen foods.
3.1.7 storage capacity, n—maximum volumetric storage
3 3
capacity (ft (m )) as determined by the manufacturer at which
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
therefrigeratedbuffetorpreparationtable’sstoragecomponent
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
can hold food.
Productivity and Energy Protocol.
Current edition approved May 1, 2016. Published August 2016. Originally
approved in 2001. Last previous edition approved in 2010 as F2143 – 04 (2010).
4
DOI: 10.1520/F2143-16. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
2
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann 4th Floor, New York, NY 10036, http://www.ansi.org.
5
Arbor, MI 48113-0140, http://www.nsf.org. Available from National Technical Information Service (NTIS), 5285 Port
3
Available from American Society of Heating, Refrigerating, and Air- Royal Rd., Springfield, VA 22161, http://www.ntis.gov.
6
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA Available from NationalTechnical Information Service (NTIS), 5301 Shawnee
30329, http://www.ashrae.org. Rd., Alexandria, VA 22312, http://www.ntis.gov.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2143 − 16
3.1.8 test method, n—a definitive procedure for the 0.70 6 0.07 lb.The buf
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F2143 − 04 (Reapproved 2010) F2143 − 16 An American National Standard
Standard Test Method for
1
Performance of Refrigerated Buffet and Preparation Tables
This standard is issued under the fixed designation F2143; 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 (´) indicates an editorial change since the last revision or reapproval.
1. 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, power, or maximum current draw (10.1),
1.3.2 Thermostat calibration (10.4), and
1.3.3 Lid up energy rate and temperature performance Energy consumption (10.5), and).
1.3.4 Lid down energy rate (10.6).
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.
2. Referenced Documents
2
2.1 NSF Standard:
NSF, Listing-Food Equipment and Related, Components and Material
ANSI/NSF 7 Commercial Refrigerators and Freezers
3
2.2 ASHRAE Guideline:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
4
2.3 ANSI/ASHRAE Standards:
ANSI/ASHRAE 117 Method of Testing Closed Refrigerators
ANSI/ASHRAE 7272-2014 Method of Testing Open Refrigerators for Food Stores
5
2.4 Food and Drug Administration, U.S. Public Health Service Regulation:
Food Code, 1999
3. Terminology
3.1 Definitions:
1
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 March 1, 2010May 1, 2016. Published May 2010August 2016. Originally approved in 2001. Last previous edition approved in 20042010 as
F2143 – 04. 04 (2010). DOI: 10.1520/F2143-04R10.10.1520/F2143-16.
2
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140, http://www.nsf.org.
3
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,
http://www.ashrae.org.
4
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
5
Available from National Technical Information Service (NTIS), 5285 Port Royal Rd., Springfield, VA 22161, http://www.ntis.gov.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2143 − 16
3.1.1 box car average, n—a location’s thermocouple temperature averaged over a 1-h period. During the 4-h holding energy rate
test, thermocouple temperatures are recorded at 5-min intervals. The first box car average is the average of readings 1 through 12.
6
The second box car average is the average of temperature readings 2 through 13, and so on.
3.1.2 energy input rate, n—peak rate at which a refrigerated buffet and preparation table consumes energy (kW).
3.1.3 lid down energy rate, n—average rate of buffet/preparation table energy consumption (kW) with the upper lid closed over
the refrigerated rail containing pans of synthetic food.
3.1.4 lid up energy rate, n—average rate of buffet/preparation table energy consumption (kW) while it maintains the temperature
of pans of synthetic food in the refrigerated rail with the upper lid open and the cabinet doors closed.
3 3
3.1.1 production capacity, n—maximum volumetric storage capacity (ft (m )) at which the refrigerated buffet and preparation
1
table’s open display area can hold using a specified container filled to ⁄2 in. of the container rim.
3.1.2 refrigerated buffet and
...

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: F2143 − 16 An American National Standard
Standard Test Method for
1
Performance of Refrigerated Buffet and Preparation Tables
This standard is issued under the fixed designation F2143; 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 (´) indicates an editorial change since the last revision or reapproval.
4
1. Scope 2.3 ANSI/ASHRAE Standards:
ANSI/ASHRAE 72-2014 Method of Testing Open Refrig-
1.1 This test method covers evaluation of the energy con-
erators for Food Stores
sumption of refrigerated buffet and preparation tables. The
2.4 Food and Drug Administration, U.S. Public Health
food service operator can use this evaluation to select a
5
Service Regulation:
refrigerated buffet and preparation table and understand its
Food Code, 1999
energy performance.
3. Terminology
1.2 This test method is applicable to electric self-contained
refrigerators used for holding and displaying refrigerated food
3.1 Definitions:
in an open area.
3.1.1 production capacity, n—maximum volumetric storage
3 3
capacity (ft (m )) at which the refrigerated buffet and prepa-
1.3 The refrigerated buffet and preparation table can be
ration table’s open display area can hold using a specified
evaluated with respect to the following (where applicable):
1
container filled to ⁄2 in. of the container rim.
1.3.1 Maximum power, or maximum current draw (10.1),
3.1.2 refrigerated buffet and preparation table, n—buffet/
1.3.2 Thermostat calibration (10.4), and
preparation table herein, equipment designed with a refriger-
1.3.3 Energy consumption (10.5).
ated open top or open condiment rail.
1.4 The values stated in inch-pound units are to be regarded
3.1.3 refrigerated buffet table or unit, n—equipment de-
as standard. The SI units given in parentheses are for informa- signed with mechanical refrigeration that is intended to receive
tion only.
refrigerated food and maintain food product temperatures and
is intended for customer service such as a salad bar. A unit may
1.5 This standard does not purport to address all of the
or may not be equipped with a lower refrigerated compart-
safety concerns, if any, associated with its use. It is the
6
ment.
responsibility of the user of this standard to establish appro-
3.1.4 refrigerated food preparation unit, n—equipment de-
priate safety and health practices and determine the applica-
signed with a refrigerated open top or open condiment rail such
bility of regulatory limitations prior to use.
as refrigerated sandwich units, pizza preparation tables, and
similar equipment. The unit may or may not be equipped with
2. Referenced Documents
6
a lower refrigerated compartment.
2
2.1 NSF Standard:
3.1.5 self-contained refrigerator, n—a refrigerator whose
ANSI/NSF 7 Commercial Refrigerators and Freezers
condensing unit is attached as an integral component of the
3
6
2.2 ASHRAE Guideline:
unit.
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
3.1.6 storage refrigerator or freezer, n—a refrigerator or
of Experimental Data
freezer designed for cold storage of nonfrozen or frozen foods.
3.1.7 storage capacity, n—maximum volumetric storage
3 3
capacity (ft (m )) as determined by the manufacturer at which
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
the refrigerated buffet or preparation table’s storage component
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
can hold food.
Productivity and Energy Protocol.
Current edition approved May 1, 2016. Published August 2016. Originally
approved in 2001. Last previous edition approved in 2010 as F2143 – 04 (2010).
4
DOI: 10.1520/F2143-16. Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
2
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann 4th Floor, New York, NY 10036, http://www.ansi.org.
5
Arbor, MI 48113-0140, http://www.nsf.org. Available from National Technical Information Service (NTIS), 5285 Port
3
Available from American Society of Heating, Refrigerating, and Air- Royal Rd., Springfield, VA 22161, http://www.ntis.gov.
6
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA Available from National Technical Information Service (NTIS), 5301 Shawnee
30329, http://www.ashrae.org. Rd., Alexandria, VA 22312, http://www.ntis.gov.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2143 − 16
3.1.8 test method, n—a definitive procedure for the 0.70 6 0.07 lb. The buffet/preparation table manufacturer may
identification, measurement, and evaluation of one or more provid
...