ANSI ASTM F2140-2011 Standard Test Method for Performance of Hot Food Holding Cabinets《热食品保温箱性能的试验方法》.pdf
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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
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