1、Designation: F2140 11 An American National StandardStandard Test Method forPerformance of Hot Food Holding Cabinets1This standard is issued under the fixed designation F2140; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year
2、 of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method evaluates the preheat energy consump-tion and idle energy consumption of hot food holding cabinet
3、s.The food service operator can use this evaluation to select a hotfood holding cabinet and understand its energy performance,temperature uniformity, and relative humidity (if applicable).Ahot food holding cabinet is described as a commercial kitchenappliance that is used to hold hot food (usually n
4、o greater than200F) that has been cooked in a separate appliance at aspecified temperature.1.2 This test method is applicable to electric hot foodholding cabinets.1.3 The hot food holding cabinet can be evaluated withrespect to the following (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Te
5、mperature 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) deviceand relative humidity (if applicable) (10.5) and1.3.6 Temperature uniformity (10.5).1.4 The values stated in inch-
6、pound units are to be regardedas standard.1.5 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulator
7、y limitations prior to use.2. Referenced Documents2.1 ASHRAE Document:2ASHRAE Guideline 21986 (RA90) “Engineering Analy-sis of Experimental Data”2.2 NSF Standard:3NSF/ANSI 4 - 2009 Commercial Cooking,Rethermalization, and Powered Hot Food Holding andTransport Equipment3. Terminology3.1 Definitions:3
8、.1.1 cook-and-hold appliance, na multiple-mode appli-ance intended for cooking food that may be used to hold thetemperature of the food that has been cooked in the sameappliance.3.1.2 drawer warmer, nan appliance that consists of oneor more heated drawers and that is designed to hold hot foodthat ha
9、s been cooked in a separate appliance at a specifiedtemperature.3.1.3 energy input rate, npeak rate at which a hot foodholding cabinet consumes energy (kW), typically reflectedduring preheat.3.1.4 heated glass merchandising cabinets, nan appliancewith a heated compartment that is designed to display
10、 andmaintain the temperature of hot food that has been cooked in aseparate appliance.3.1.5 heater cycle, na complete sequence of the heatsource energizing, de-energizing, and energizing during theidle test. Heater cycle applies to snap-action style controls.Proportional style controls may not exhibi
11、t clear energized/de-energized sequences.3.1.6 holding cavity, nthat portion of the appliance inwhich food products are held.3.1.7 hot food holding cabinet, na heated, fully-enclosedcompartment, with one or more solid or transparent doors, thatis designed to maintain the temperature of hot food that
12、 hasbeen cooked in a separate appliance. Does not refer to heatedglass merchandising cabinets, drawer warmers or cook-and-hold appliances.3.1.8 idle energy ratedry, nthe rate of energy consumed(kW) by the hot food holding cabinet while “idling” theholding cavity at the control set point without usin
13、g thehumidity generating device, if applicable.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved June 1, 2011. Published July 2011. Originally
14、approvedin 2001. Last previous edition approved in 2007 as F2140 01 (2007). DOI:10.1520/F2140-11.2Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329, http:/www.ashrae.org.3Available from NSF International
15、, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140, http:/www.nsf.org.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.9 idle energy ratewet, nthe rate of energy consumed(kW) by the hot food holding cabinet while “idlin
16、g” theholding cavity at the control set point while generatinghumidity, if applicable.3.1.10 preheat energy, namount of energy consumed bythe hot food holding cabinet while preheating the cabinet fromambient room temperature (75 6 2.5F) to 150F, with thecontrol(s) set to a calibrated 150F.3.1.11 pre
17、heat rate, naverage rate (F/min) at which thehot food holding cabinet is heated from ambient temperature(75 6 2.5F) to 150F, with the control(s) set to a calibrated150F.3.1.12 preheat time, ntime required for the hot foodholding cabinet to preheat from ambient room temperature (756 2.5F) to 150F, wi
18、th the control(s) set to a calibrated 150F.3.1.13 thermal cycle, na complete sequence of center-cabinet peak to low to peak temperatures during the idle test.The thermal cycle can be used in place of the thermal cycle forunits with proportional controls.3.1.14 uncertainty, nmeasure of systematic and
19、 precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.3.1.15 water device, na humidity pan or similar water-holding vessel, which is filled with water, that is built into thecabinet.4. Summary of Test Method4.1 The hot food holding cabinet is connected to
20、 theappropriate metered energy source, and energy input rate isdetermined to confirm that the appliance is operating within5 % of the nameplate energy input rate.4.2 The accuracy of the hot food holding cabinets tempera-ture control is checked at 150F and adjusted as necessary towithin 65F.4.3 The a
21、mount of energy and time required to preheat thehot food holding cabinet to 150F, based on a calibrated 150Fset point, is determined.4.4 The rate of idle energy consumption is determined withthe hot food holding cabinet set to maintain 150F with no foodload and no humidity generation.4.5 The rate of
22、 idle energy consumption with water deviceand relative humidity (if applicable) with no food load.4.6 The degree of temperature stratification at 150F isdetermined.5. Significance and Use5.1 The energy input rate and thermostat calibration testsare used to confirm that the hot food holding cabinet i
23、soperating properly prior to further testing.5.2 Preheat energy and time can be useful to food serviceoperators to manage energy demands and to know how quicklythe hot food holding cabinet can be ready for operation.5.3 Energy consumption (idle energy rate) can be used bythe food service operator to
24、 estimate energy consumptionduring operating periods.5.4 Energy consumption (idle energy rate) with the waterdevice can be used by the food service operator to estimateenergy consumption during operating periods with the humid-ity device.5.5 The relative humidity percentage can be used by opera-tors
25、 to select a hot food holding cabinet that will meet theirfood-holding needs.5.6 The temperature uniformity can be used by operators tochoose a hot food cabinet that meets their food-holding needs.6. Apparatus6.1 Data Acquisition System, for measuring energy andtemperatures, capable of multiple chan
26、nel displays updating atleast every 2 s.6.2 Humidity Measuring Device, with an operating tempera-ture range of 60 to 180F, with an accuracy of 62 % relativehumidity.6.3 Stop Watch, with a 1-s resolution.6.4 Thermocouple(s), calibrated exposed junction industrystandard type thermocouple probes, with
27、a range of 0 to 250Fand an uncertainty of 61F.6.5 Watt-Hour Meter, for measuring the electrical energyconsumption of a hot food holding cabinet, shall have aresolution of at least 10 Wh and a maximum uncertainty nogreater than 1.5 % of the measured value for any demandgreater than 100 W. For any dem
28、and less than 100 W, the metershall have a resolution of at least 10 Wh and a maximumuncertainty no greater than 10 %.7. Reagents and Materials7.1 Aluminum Sheet Pans, measuring 18 26 1 in. for theidle tests. (Pans measuring 13 18 1 in. may be used forsmaller units if the larger pans do not fit).8.
29、Sampling, Test Units8.1 Hot Food Holding CabinetSelect a representativeproduction model for performance testing.9. Preparation of Apparatus9.1 Install the hot food holding cabinets according to themanufacturers instructions in an appropriate space. All sidesof the hot food holding cabinets shall be
30、a minimum of 3 ftfrom any side wall, side partition, or other operating appliance.The associated heating or cooling system for the space shall becapable of maintaining an ambient temperature of 75 6 2.5Fwithin the testing environment.9.2 Connect the hot food holding cabinet to a calibratedenergy tes
31、t meter. A voltage regulator may be required duringtests if the voltage supply is not within 62.5 % of themanufacturers nameplate voltage.9.3 Confirm (while the elements are energized) that thesupply voltage is within 62.5 % of the operating voltagespecified by the manufacturer. Record the test volt
32、age for eachtest.NOTE 1It is the intent of the testing procedure herein to evaluate theF2140 112performance of a hot food holding cabinet at its rated electric voltage. Ifan electric unit is rated dual voltage (that is, designed to operate at either208 or 240 V with no change in components), the vol
33、tage selected by themanufacturer and/or tester shall be reported. If a hot food holding cabinetis designed to operate at two voltages without a change in the resistanceof the heating elements, the performance of the unit (for example, preheattime) may differ at the two voltages.9.4 Assure that the h
34、ot food holding cabinets vent (ifapplicable) is closed for all tests.9.5 For the preheat test and the idle test, each tested cabinetwill have a minimum of three thermocouples regardless of thephysical size of the unit, as described in NSF/ANSI 4 - 2009:Thermocouple #1: (when facing the front of the
35、unit) 5.06 0.25 in. (127 6 6.0 mm) from the left interior wall, 5.0 60.25 in. (127 6 6.0 mm) down from the ceiling, and centeredfront-to-back.Thermocouple # 2: centered front-to-back, centered top-tobottom, centered left-to-right.Thermocouple #3: (when facing the unit) 5.0 6 0.25 in.(127 6 6.0 mm) f
36、rom the right interior wall, 5.0 6 0.25 in.(127 6 6.0 mm) above the internal floor of the unit, andcentered front-to-back.9.5.1 If interior spatial constraints prohibit the placement ofthermocouples as specified above, alternate locations shall beselected to comply with the intent of the standard.NO
37、TE 2The intent is for the thermocouples to form a diagonal in theunit while being centered front to back. See example in Fig. 1.NOTE 3The thermocouple placement in 9.5 is in accordance withNSF/ANSI 4 - 2009.9.5.2 For the wet idle energy consumption test, install arelative humidity sensor in the geom
38、etric center of the hot foodholding cabinet.9.6 The idle energy consumption test will use sheet pans.The equipment shall be tested with one tray at the top, middle,and bottom of the hot holding cabinet.10. Procedure10.1 General:10.1.1 For the hot food holding cabinets, record the follow-ing for each
39、 test run:10.1.1.1 Voltage while elements are energized,10.1.1.2 Ambient temperature, and10.1.1.3 Energy input rate during or immediately prior toeach test run.10.1.2 For each test run, confirm that the peak input rate iswithin 65 % of the rated nameplate input. If the difference isgreater than 5 %,
40、 terminate testing and contact the manufac-turer. The manufacturer may make appropriate changes oradjustments to the hot food holding cabinet.10.2 Energy Input Rate:10.2.1 Set the temperature controls to 150F and turn on thehot food holding cabinet.10.2.2 Start recording time and energy consumption
41、whenthe elements are energized and stop recording when the heaterscommence cycling (not when the hot food holding cabinetsready light comes on). For units with proportional controls,record time and energy consumption while the heaters areoperating at their peak input.NOTE 4A cabinets ready light is
42、an indication that the cabinet is upto temperature and not an indication of whether the elements are on ordrawing power. It is the intent of this Energy Input Rate procedure tomonitor the energy during a continuous period when the elements areenergized.10.2.3 Confirm that the measured input rate or
43、power iswithin5%oftherated nameplate input or power (it is theintent of the test procedure herein to evaluate the performanceof a hot food holding cabinet at its rated energy input rate). Ifthe difference between measured and rated input rate is greaterthan 5 %, then contact the manufacturer. The ma
44、nufacturermay make appropriate changes or adjustments to the test hotfood holding cabinet or supply another hot food holdingcabinet for testing.10.3 Temperature Calibration:10.3.1 Install a thermocouple at the geometric center of thehot food holding cabinet.10.3.2 Set the controls to maintain a cabi
45、net temperature of150F and turn the unit on. Stabilize for 60 min after theelements commence cycling at the thermostat set point.NOTE 5If the temperature dial does not have a temperature scale (forexample, 70 to 200F), but instead has a numbered setting dial (forFIG. 1 Placement of ThermocouplesF214
46、0 113example, 1 to 10) use a best guess estimate at what may be 150F for theinitial thermostat calibration setting and adjust as necessary thereafter.10.3.3 Monitor and record the cavity temperature every 30s for a minimum of 1 h. Average these recorded temperatures.10.3.4 As required (as indicated
47、by the averagetemperature), adjust the temperature control(s) to attain anactual holding cavity temperature of 150 6 5F. Repeat 10.3.3to confirm that the cavity temperature is 150 6 5F.10.3.5 To facilitate further testing, mark on the dial theexact position of the thermostat control(s) that correspo
48、nds toan average holding cavity temperature of 150 6 5F . Recordthe final control setting.10.4 Preheat Energy Consumption and Time:NOTE 6The preheat test should be conducted as the first applianceoperation on the day of the test, starting with the holding cavity at roomtemperature (75 6 2.5F).10.4.1
49、 Assure that there are no sheet pans in the cabinet.NOTE 7The preheat test requires that no sheet pans are in the hot foodholding cabinet.10.4.2 Record oven cavity temperature and ambient tem-perature at the start of the test. The cavity temperature shall be75 6 2.5F at the start of the test.10.4.3 Turn the unit on with control(s) set to maintain 150Fat each thermocouple, as determined in 10.3.5.10.4.4 Record the cavity temperature over a minimum of5-s intervals during the course of preheat.10.4.5 Record the
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