ASTM F2143-04(2010)

Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables

SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the buffet/preparation table is operating properly prior to further testing.
Lid up energy rate is a precise indicator of buffet/preparation table energy performance under the test loading condition. Lid down energy rate is a precise indicator of buffet/preparation table energy performance under a simulated overnight operating condition. This information enables the food service operator to consider energy performance when selecting a buffet/preparation table.
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 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, or maximum current draw (10.1),
1.3.2 Thermostat calibration (10.4),  
1.3.3 Lid up energy rate and temperature performance (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.

General Information

• Status: Historical
• Publication Date: 28-Feb-2010
• 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 - Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables
• Effective Date: 01-Mar-2010
• Replaced By: ASTM F2143-16 - Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables
• 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-Mar-2010
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-Mar-2010

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: F2143 − 04(Reapproved 2010) An American National Standard
Standard Test Method for
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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.
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1. Scope 2.2 ASHRAE Guideline:
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
1.1 This test method covers evaluation of the energy con-
of Experimental Data
sumption and refrigeration performance of refrigerated buffet
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2.3 ANSI/ASHRAE Standards:
and preparation tables. The food service operator can use this
ANSI/ASHRAE 117Method of Testing Closed Refrigera-
evaluation to select a refrigerated buffet and preparation table
tors
and understand its energy performance.
ANSI/ASHRAE 72Method of Testing Open Refrigerators
for Food Stores
1.2 This test method is applicable to electric self-contained
refrigerators used for holding and displaying refrigerated food 2.4 Food and Drug Administration, U.S. Public Health
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in an open area. Service Regulation:
Food Code, 1999
1.3 The refrigerated buffet and preparation table can be
evaluated with respect to the following (where applicable):
3. Terminology
1.3.1 Maximum energy input rate, or maximum current
3.1 Definitions:
draw (10.1),
3.1.1 box car average, n—a location’s thermocouple tem-
1.3.2 Thermostat calibration (10.4),
perature averaged over a 1-h period. During the 4-h holding
energy rate test, thermocouple temperatures are recorded at
1.3.3 Lid up energy rate and temperature performance
(10.5), and 5-min intervals. The first box car average is the average of
readings 1 through 12. The second box car average is the
1.3.4 Lid down energy rate (10.6).
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average of temperature readings 2 through 13, and so on.
1.4 The values stated in inch-pound units are to be regarded
3.1.2 energy input rate, n—peak rate at which a refrigerated
as standard. The SI units given in parentheses are for informa-
buffet and preparation table consumes energy (kW).
tion only.
3.1.3 lid down energy rate, n—average rate of buffet/
1.5 This standard does not purport to address all of the
preparation table energy consumption (kW) with the upper lid
safety concerns, if any, associated with its use. It is the
closed over the refrigerated rail containing pans of synthetic
responsibility of the user of this standard to establish appro-
food.
priate safety and health practices and determine the applica-
3.1.4 lid up energy rate, n—average rate of buffet/
bility of regulatory limitations prior to use.
preparation table energy consumption (kW) while it maintains
thetemperatureofpansofsyntheticfoodintherefrigeratedrail
2. Referenced Documents
with the upper lid open and the cabinet doors closed.
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2.1 NSF Standard: 3.1.5 production capacity, n—maximum volumetric storage
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capacity (ft (m )) at which the refrigerated buffet and prepa-
NSF,Listing-FoodEquipmentandRelated,Componentsand
ration table’s open display area can hold using a specified
Material
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container filled to ⁄2 in. of the container rim.
ANSI/NSF 7Commercial Refrigerators and Freezers
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Available from American Society of Heating, Refrigerating, and Air-
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This test method is under the jurisdiction of ASTM Committee F26 on Food Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Service Equipment and is the direct responsibility of Subcommittee F26.06 on 30329, http://www.ashrae.org.
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Productivity and Energy Protocol. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Current edition approved March 1, 2010. Published May 2010. Originally 4th Floor, New York, NY 10036, http://www.ansi.org.
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approved in 2001. Last previous edition approved in 2004 as F2143 – 04. DOI: Available from National Technical Information Service (NTIS), 5285 Port
10.1520/F2143-04R10. Royal Rd., Springfield, VA 22161, http://www.ntis.gov.
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Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann Based on ANSI/NSF 7, available from NSF International, P.O. Box 130140,
Arbor, MI 48113-0140, http://www.nsf.org. Ann Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
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F2143 − 04 (2010)
3.1.6 refrigerated buffet and preparation table, n—buffet/ 4.2 2Buffet/preparationtableenergyrateisdeterminedwith
preparation table herein, equipment designed with a refriger- the upper lid in the raised and lowered positions while the unit
ated open top or open condiment rail. is used to maintain the temperature
...