1、Designation: F2472 05 (Reapproved 2016) An American National StandardStandard Test Method forPerformance of Staff-Serve Hot Deli Cases1This standard is issued under the fixed designation F2472; the number immediately following the designation indicates the year oforiginal adoption or, in the case of
2、 revision, the year 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 energy consumption andperformance of staff-serve hot deli cases
3、with heated wellslocated within a fully or partially enclosed heated cavity. Thefood service operator can use this evaluation to select a staffserved hot deli case and understand its energy consumption andperformance.1.2 This test method is applicable to electric powered, hotdeli cases that have bee
4、n designed for staff service of preparedhot food items that are held in open hotel pans.1.3 The deli case can be evaluated with respect to thefollowing (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Holding capacity (10.3),1.3.3 Holding temperature calibration (10.3),1.3.4 Preheat energy ra
5、te, (10.4),1.3.5 Idle energy rate (10.5), and1.3.6 Holding energy rate (10.6).1.4 The values stated in inch-pound units are to be regardedas the standard. The values given in parentheses are forinformation only.1.5 This test method may involve hazardous materials,operations, and equipment. This stan
6、dard does not purport toaddress all of the safety concerns, if any, associated with itsuse. It is the responsibility of the user of this standard toestablish appropriate safety and health practices and deter-mine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASH
7、RAE Document:2ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data2.2 NSF Standards:3NSF Listing Food Equipment and Related Components andMaterialNSF/ANSI 4 Commercial Cooking, Rethermalization andPowered Hot Food Holding and Transport Equipment3. Terminology3.1 Definitions:3.1.1
8、calibrated setting, ntemperature setting at which thelowest temperature of the food in the holding pans is at 142 62F (61 6 1C).3.1.2 capacity, namount of food product that can be heldin the units heated wells within standard 4-in. (102-mm) deepsteam table pans.3.1.3 energy input rate, npeak rate at
9、 which a deli caseconsumes energy (kW), typically reflected during preheat.3.1.4 holding energy, nenergy consumed by the deli caseas it is used to hold cooked food product under full loadconditions.3.1.5 holding energy rate, naverage rate of energy con-sumption (kW) during the holding energy tests.3
10、.1.6 idle energy rate, nrate of energy consumed (kW) bythe deli case while holding or maintaining the appliance at thethermostat set point without any food product.3.1.7 preheat energy, namount of energy consumed by thedeli case while preheating the appliance from ambient roomtemperature (73 6 3F (2
11、2 6 2C) to a temperature at thecalibrated setting.3.1.8 preheat rate, naverage rate (F/min) at which thedeli case is heated from ambient temperature (73 6 3F (22 62C) to holding temperature with the thermostat set to thecalibrated setting.3.1.9 preheat time, ntime required for the deli case toprehea
12、t from ambient room temperature (73 6 3F (22 62C) to the calibrated setting.3.1.10 staff-serve hot deli case, n(hereafter referred to asdeli case) an appliance, with heated wells located in a fully orpartially enclosed heated cavity, which is designed for the1This test method is under the jurisdicti
13、on of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2016. Published November 2016. Originallyapproved in 2005. Last previous edition approved in 2010 as F2472 05 (2010).DOI: 10.1
14、520/F2472-05R16.2Available 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, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140, http:/www.nsf.org
15、.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States1display and service of hot food product in standard hotel pans.Also known as hot food merchandisers, display merchandisersor hot display cases.3.1.11 uncertainty, nmeasure of systematic
16、 and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4. Summary of Test Method4.1 The deli case is connected to the appropriate meteredenergy source, and energy input rate is determined to confirmthat the appliance is operating within 5 % of the name
17、plateenergy input rate.4.2 Capacity is determined by loading the deli cases heatedwells with 4-in. (100-mm) deep half-size steam table pans.4.3 The calibrated setting is determined by using pre-cooked food product (macaroni and cheese) in 4-in. (100-mm)deep half-size steam pans and setting controls
18、such that lowesttemperature in the center of the food pans is 142 6 2F (61 61C).4.4 The amount of energy and time required to preheat thedeli case to calibrated setting is determined.4.5 The idle energy rate is determined with the deli case setat calibrated setting and no food in the unit.4.6 The de
19、li case is used to hold 4-in. (100-mm) deephalf-size steam pans filled with hot food for 3 h. Foodtemperature and deli case energy consumption are monitoredduring this testing.5. Significance and Use5.1 The energy input rate is used to confirm that the delicase is operating properly prior to further
20、 testing.5.2 Capacity is used by food service operators to choose adeli case that matches their food holding requirements.5.3 Preheat energy and time can be useful to food serviceoperators to manage energy demands and to know how quicklythe deli case can be ready for operation.5.4 Holding energy rat
21、e and idle energy rate can be used bythe food service operator to estimate deli case energy consump-tion.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to20 lb (9 kg), with a resolution of 0.01 lb (0.005 kg) and anuncertainty of 0.01 lb (0.005 kg).6.2 Data Acquisition System, for
22、 measuring energy andtemperatures, capable of multiple channel displays updating atleast every 2 s.6.3 Thermocouple(s), industry standard type T or type Kthermocouple wire with a range of 0 to 250F (17 to 121C)and an uncertainty of 61F (60.5C).6.4 Thermocouple Probe, “fast response” type T or type K
23、thermocouple probe,116 in. (1.6 mm) or smaller diameter, witha 3-s or faster response time, capable of immersion with arange of 0 to 250F (17 to 121C) and an uncertainty of 61F(60.5C). The thermocouple probes active zone shall be at thetip of the probe.6.5 Watt-Hour Meter, for measuring the electric
24、al energyconsumption of a deli case, shall have a resolution of at least 10Wh and a maximum uncertainty no greater than 1.5 % of themeasured value for any demand greater than 100 W. For anydemand less than 100 W, the meter shall have a resolution of atleast 10 Wh and a maximum uncertainty no greater
25、 than 10 %.7. Reagents and Materials7.1 Macaroni and Cheese, a sufficient quantity of frozen,ready to cook, traditional macaroni and cheese, in half-sizepans weighing approximately 4.5 lb (2.0 kg) obtained from afood distributor.7.2 Pans, a sufficient quantity of stainless steel half-sizesteam pans,
26、 measuring 10 by 12 by 4 in. (250 by 300 by 100mm) and weighing 1.8 6 0.2 lb (0.8 6 0.1 kg), to fill the delicases heated wells.7.3 Small Pans, a sufficient quantity of stainless steel13-sizesteam pans, measuring 10 by 8 by 4 in. (250 by 200 by 100mm) and weighing 1.5 6 0.2 lb (0.7 6 0.1 kg), to fil
27、l the delicases heated wells as necessary.8. Sampling and Test Units8.1 Deli CaseSelect a representative production model forperformance testing.9. Preparation of Apparatus9.1 Install the deli case according to the manufacturersinstructions in an appropriate space. All sides of the deli caseshall be
28、 a minimum of 12 in. (305 mm) from any side wall, sidepartition, or other operating appliance. The associated heatingor cooling system for the space shall be capable of maintainingan ambient temperature of 73 6 3F (22 6 2C) within thetesting environment.9.2 The testing environment during energy test
29、s shall bemaintained in accordance with the section on performance foropen top hot food holding equipment room specifications ofNSF/ANSI 4. The NSF/ANSI 4 test room conditions are anambient temperature of 73 6 3F (22 6 2C), no verticaltemperature gradient exceeding 1.5F/ft (2.5C/m), and maxi-mum air
30、 current velocity of 50 ft/min (0.25 m/s) across thesurfaces of the test pans (partially enclosed units).9.3 Connect the deli case to a calibrated energy test meter.Avoltage regulator may be required during tests if the voltagesupply is not within 62.5 % of the manufacturers nameplatevoltage.9.4 Con
31、firm (while the elements are energized) that thesupply voltage is within 62.5 % of the operating voltagespecified by the manufacturer. Record the test voltage for eachtest.NOTE 1It is the intent of the testing procedure in this test method toevaluate the performance of a deli case at its rated elect
32、ric voltage. If theunit is rated dual voltage (that is, designed to operate at either 240 or 480V with no change in components), the voltage selected by the manufac-turer or tester, or both, shall be reported. If a deli case is designed toF2472 05 (2016)2operate at two voltages without a change in t
33、he resistance of the heatingelements, the performance of the unit (for example, preheat time) maydiffer at the two voltages.9.5 Prepare the half and third-size pans for the holdingenergy rate test by attaching a temperature sensor in the centerof each pan, 1.5 in. (38 mm) from the bottom. A convenie
34、ntmethod is to have thermocouple probes with a stainless-steelprotective sheath fabricated in the shape shown in Fig. 1. Thesensing point is exposed and isolated thermally from thestainless-steel sheath. The probe is strapped to the pan usingsteel shim stock welded to the pan using a strain gage wel
35、der.The thermocouple lead is long enough to allow connection tothe monitoring device while the pans are in the deli case.10. Procedure10.1 General:10.1.1 Record the following for each test run:10.1.1.1 Voltage while elements are energized,10.1.1.2 Ambient temperature, and10.1.1.3 Energy input rate d
36、uring or immediately prior tothe test.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 %, terminate testing and contact the manufac-turer. The manufacturer may make appropriate changes oradjustments to the deli
37、case.10.2 Energy Input Rate:10.2.1 Set the temperature controls to the maximum setting.10.2.2 Start recording time and energy consumption whenthe elements are energized and stop recording when theelements commence cycling.10.2.3 Confirm that the measured input rate or power, (kW)is within 5 % of the
38、 rated nameplate input or power (it is theintent of the testing procedures in this test method to evaluatethe performance of a deli case at its rated energy input rate). Ifthe difference is greater than 5 %, terminate testing and contactthe manufacturer. The manufacturer may make appropriatechanges
39、or adjustments to the deli case or supply another delicase for testing.10.3 Holding Temperature Calibration:10.3.1 Determine the number of 4-in. (100 mm) deephalf-size pans that will fit inside the holding wells of the delicase. If necessary, mix small (third-size) pans with the half-sizepans to fil
40、l the wells. Use the minimum number of small panswhen making this determination. Note the number of each sizeof pan used.NOTE 2The objective of this step is to determine the smallest numberof pans required to fill the deli case. For example, if the wells are 10 by32-in. (250 by 810-mm), then each we
41、ll will contain two half-size pansand one third-size pan.10.3.2 Preheat deli case for1hatthemanufacturersrecommended settings. If not specified by the manufacturer,then set the controls halfway between the minimum andmaximum settings.10.3.3 Prepare enough macaroni and cheese to fill thenumber of con
42、tainers determined in 10.3.1 by followingdirections on the food packages.10.3.4 Quickly transfer 9.0 6 0.01 lb (4.1 6 0.005 kg) ofmacaroni and cheese to each half-size pan and 5.5 6 0.01 lb(2.5 6 0.005 kg) of macaroni and cheese to each small(third-size) pan. Place the filled pans into the deli case
43、s heatedwells. If any small pans are used, these shall be located as closeto the center of the wells as possible.10.3.5 The temperature for each pan of macaroni and cheeseat the beginning of the test shall be 160 6 5F (71 6 3C).10.3.6 Monitor the temperature of each pan and deli caseenergy consumpti
44、on for 3 h.10.3.7 If the lowest temperature is not 142 6 2F (61 61C), then adjust the controls as appropriate and repeat 10.3.6until the lowest pan temperature is 142 6 2F (61 6 1C).FIG. 1 Hotel Pan with Thermocouple Probe (not to scale)F2472 05 (2016)310.3.8 To facilitate further testing, make a ma
45、rk on the dialor a notation of this setting. Record the settings. This will bereferred to as the calibrated setting.10.4 Preheat Energy Consumption and Time:NOTE 3The preheat test should be conducted as the first applianceoperation on the day of the test, starting with the appliance at roomtemperatu
46、re (73 6 3F (22 6 2C).10.4.1 Load the case with empty pans. If any small pans areused, these shall be located as close to the center of the wellsas possible.10.4.2 Record ambient temperature and pan temperature atthe start of the test. Both the ambient and pan temperaturesshall be 73 6 3F (22 6 2C)
47、at the start of the test.10.4.3 Turn the unit on with controls set to the calibratedsetting determined in 10.3.8. Begin recording pan temperatureand deli case energy consumption when the unit is turned on.10.4.4 Record the empty pan temperatures over a minimumof 5-s intervals during the course of pr
48、eheat until the tempera-ture at the center of each pan stabilizes. Record the finalstabilization temperature for each pan.10.4.5 Record the energy and time to preheat the deli case.Preheat is judged complete when the average pan temperaturereaches 95 % of the final stabilized pan temperature, asindi
49、cated by the temperature at the center of each pan.10.5 Idle Energy Rate:NOTE 4The idle test may be conducted immediately following thepreheat test (10.4).10.5.1 Load the case with empty pans. If any small pans areused, these shall be located as close to the center of the case aspossible.10.5.2 Set the deli case controls to the calibrated setting.10.5.3 Allow the unit to stabilize for a minimum of 1 h.10.5.4 Monitor pan temperature and deli case energy con-sumption for 2 h.10.6 Holding Energy Rate:10.6.1 The holdi
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