1、ASHRAE STANDARDANSI/ASHRAE Standard 32.1-2010(Supersedes ANSI/ASHRAE Standard 32.1-2004)Methods of Testing forRating Vending Machinesfor Sealed BeveragesApproved by the ASHRAE Standards Committee on June 26, 2010; by the ASHRAE Board of Directors onJune 30, 2010; and by the American National Standar
2、ds Institute on July 23, 2010. ASHRAE Standards are scheduled to be updated on a five-year cycle; the date following the standard numberis the year of ASHRAE Board of Directors approval. The latest edition of an ASHRAE Standard may be pur-chased on the ASHRAE Web site (www.ashrae.org) or from ASHRAE
3、 Customer Service, 1791 Tullie Circle,NE, Atlanta, GA 30329-2305. E-mail: ordersashrae.org. Fax: 404-321-5478. Telephone: 404-636-8400(worldwide) or toll free 1-800-527-4723 (for orders in US and Canada). For reprint permission, go towww.ashrae.org/permissions. Copyright 2010 American Society of Hea
4、ting, Refrigerating and Air-Conditioning Engineers, Inc.ISSN 1041-2336American Society of Heating, Refrigeratingand Air-Conditioning Engineers, Inc.1791 Tullie Circle NE, Atlanta, GA 30329www.ashrae.orgASHRAE Standard Project Committee 32.1Cognizant TC: TC 10.7, Commercial Food and Beverage Cooling,
5、 Display, and StorageSPLS Liaison: Craig P. WrayBodh R. Subherwal, Chair* R. Michael MartinBradford D. Anderson Robert McGarrah*Peter J. Biermayer* Kazuo MurataSteven Cousins* Glen Selfridge*David B. Cowen* Harinder SinghLarry Eils* Sriram Somasundaram*Aristotle P. Marantan* Nina B. Tarley*James Mat
6、his* Rolando S. Williams*Denotes members of voting status when the document was approved for publicationSPECIAL NOTEThis American National Standard (ANS) is a national voluntary consensus standard developed under the auspices of the AmericanSociety of Heating, Refrigerating and Air-Conditioning Engi
7、neers (ASHRAE). Consensus is defined by the American National StandardsInstitute (ANSI), of which ASHRAE is a member and which has approved this standard as an ANS, as “substantial agreement reached bydirectly and materially affected interest categories. This signifies the concurrence of more than a
8、 simple majority, but not necessarily unanimity.Consensus requires that all views and objections be considered, and that an effort be made toward their resolution.” Compliance with thisstandard is voluntary until and unless a legal jurisdiction makes compliance mandatory through legislation.ASHRAE o
9、btains consensus through participation of its national and international members, associated societies, and public review.ASHRAE Standards are prepared by a Project Committee appointed specifically for the purpose of writing the Standard. The ProjectCommittee Chair and Vice-Chair must be members of
10、ASHRAE; while other committee members may or may not be ASHRAE members, allmust be technically qualified in the subject area of the Standard. Every effort is made to balance the concerned interests on all ProjectCommittees. The Manager of Standards of ASHRAE should be contacted for:a. interpretation
11、 of the contents of this Standard,b. participation in the next review of the Standard,c. offering constructive criticism for improving the Standard, ord. permission to reprint portions of the Standard.DISCLAIMERASHRAE uses its best efforts to promulgate Standards and Guidelines for the benefit of th
12、e public in light of available information andaccepted industry practices. However, ASHRAE does not guarantee, certify, or assure the safety or performance of any products, components,or systems tested, installed, or operated in accordance with ASHRAEs Standards or Guidelines or that any tests condu
13、cted under itsStandards or Guidelines will be nonhazardous or free from risk.ASHRAE INDUSTRIAL ADVERTISING POLICY ON STANDARDSASHRAE Standards and Guidelines are established to assist industry and the public by offering a uniform method of testing for ratingpurposes, by suggesting safe practices in
14、designing and installing equipment, by providing proper definitions of this equipment, and by providingother information that may serve to guide the industry. The creation of ASHRAE Standards and Guidelines is determined by the need for them,and conformance to them is completely voluntary.In referri
15、ng to this Standard or Guideline and in marking of equipment and in advertising, no claim shall be made, either stated or implied,that the product has been approved by ASHRAE.ASHRAE STANDARDS COMMITTEE 20092010Steven T. Bushby, ChairH. Michael Newman, Vice-ChairDouglass S. AbramsonRobert G. BakerMic
16、hael F. BedaHoy R. Bohanon, Jr.Kenneth W. CooperK. William DeanMartin DieryckxAllan B. FraserNadar R. JayaramanByron W. JonesJay A. KohlerCarol E. MarriottMerle F. McBrideFrank MyersJanice C. PetersonDouglas T. ReindlLawrence J. SchoenBoggarm S. SettyBodh R. SubherwalJames R. TaubyJames K. VallortWi
17、lliam F. WalterMichael W. WoodfordCraig P. WrayWayne R. Reedy, BOD ExOThomas E. Watson, COStephanie Reiniche, Manager of Standards American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc. (www.ashrae.org). For personal use only. Additional reproduction, distribution, or transm
18、ission in either print or digital form is not permitted without ASHRAEs prior written permission.CONTENTSANSI/ASHRAE Standard 32.1-2010,Methods of Testing for Rating Vending Machines for Sealed BeveragesSECTION PAGEForeword. 21 Purpose 22 Scope . 23 Definitions. 24 Instruments. 25 Vending Machine Ca
19、pacity . 26 Test Conditions . 37 Test Procedures 3Appendix A: Reporting Form for Equipment Tested Using ANSI/ASHRAE Standard 32.1 5Appendix B: Energy Consumption Test Under Tropical Conditions. 7Appendix C: Measurement of Volume 7NOTEWhen addenda, interpretations, or errata to this standard have bee
20、n approved, they can be downloaded free of charge from the ASHRAE Web site at http:/www.ashrae.org. Copyright 2010 American Society of Heating,Refrigerating and Air-Conditioning Engineers, Inc.1791 Tullie Circle NEAtlanta, GA 30329www.ashrae.orgAll rights reserved. American Society of Heating, Refri
21、gerating and Air-Conditioning Engineers, Inc. (www.ashrae.org). For personal use only. Additional reproduction, distribution, or transmission in either print or digital form is not permitted without ASHRAEs prior written permission.2 ANSI/ASHRAE Standard 32.1-2010(This foreword is not part of this s
22、tandard. It is merelyinformative and does not contain requirements necessaryfor conformance to the standard. It has not beenprocessed according to the ANSI requirements for astandard and may contain material that has not beensubject to public review or a consensus process.Unresolved objectors on inf
23、ormative material are notoffered the right to appeal at ANSI.)FOREWORDFirst published in 1982, ASHRAE Standard 32.1 has beenperiodically updated to respond to changes in machine andpackage design, with the most recent revision occurring in2004. In this revision of the 2004 edition, the key changes a
24、reas follows: (1) all references to specific sealed-beverage pack-age designs, such as “bottled” and “canned,” have beenremoved from the title and scope of the standard because thereis no need to mention the specific kinds of beverage packagesin an industry where the packages are constantly changing
25、;(2) the scope has been revised to clarify that the standardapplies to both zone-cooled (typically solid-front) machinesand fully cooled (typically glass-front) machines; and (3) thedaily energy consumption of the vending machine as deter-mined by the standard is now reported per unit of refrigerate
26、dvolume instead of per unit of machine capacity. A methodol-ogy for measuring refrigerated volume is provided in the newAppendix C. In addition, various editorial changes have beenimplemented to improve clarity.1. PURPOSEThe purpose of this standard is to specify methods oftesting for rating the cap
27、acity and efficiency of self-contained, mechanically refrigerated vending machines forsealed beverages.2. SCOPEThis standarda. defines standard sealed-beverage storage capacity;b. applies to both zone-cooled (typically solid-front)machines and fully cooled (typically glass-front)machines;c. establis
28、hes uniform methods of testing for determininglaboratory performance of vending machines for sealedbeverages;d. lists and defines the terms used in the methods of testing;ande. establishes test conditions for rating.3. DEFINITIONSbottle or can: a container in which a beverage is sealed.basic model:
29、all vending machines of a given type with elec-trical characteristics that are essentially identical and withoutany differing physical or functional characteristics that affectperformance and energy consumption.energy management system: a control device or set of controldevices that allow for adjust
30、ment of the operation of refriger-ated vending machines depending on environmental and otheroperational variables in the vending location.full loading: bottled, canned, or other sealed beverages placedin conformance with Section 5 of this standard.product: bottled, canned, or other sealed beverages.
31、product storage rack: that portion of the machine into whichbottles, cans, or other sealed packages are placed for vending.recovery time: the time taken by a vending machine whentested according to Section 7.4 to cool product to the desiredvending temperature, calculated as 2 h less than the timereq
32、uired to satisfy the requirements of Section 7.4.2.4.refrigerated volume: the gross volume of the refrigeratedspace.stabilized operation: the operating condition at which all testvalues would be repetitive (or cyclic) if the machine wereoperated for an extended period of time.standard product: the p
33、roduct to be used in testing the bever-age vending machine.standard test package: a beverage container of the size andshape for which the vending machine is designed, altered toinclude a temperature-measuring instrument at its center ofmass. The package may be of a different type material than thema
34、terial that is used for the containers in the vending machine.standby: a mode of operation with no vending.vend: to dispense product.4. INSTRUMENTS4.1 Temperature MeasurementTemperature shall be measured with a calibrated instru-ment accurate to 1F (0.5C).4.2 Electrical MeasurementElectrical energy
35、input shall be measured with an inte-grating instrument with resolution of 0.01 kWh or better. Theinstrument shall be accurate within the limits of 0.5%. Inputvoltage shall be measured with an indicating instrumenthaving an accuracy within the limits of 1.0%.4.3 Time MeasurementTime shall be measure
36、d with instruments having an accu-racy within 0.1% of the interval measured.5. VENDING MACHINE CAPACITYThe vendible capacity shall be the maximum quantity ofstandard product that can be dispensed from one full loadingof the vending machine without further reload operationswhen used as recommended by
37、 the manufacturer. The standard product shall be 12 oz (355 ml) cans formachines that are capable of dispensing 12 oz (355 ml) cans.For all other machines, the standard project shall be the prod-uct specified by the manufacturer as the standard product. American Society of Heating, Refrigerating and
38、 Air-Conditioning Engineers, Inc. (www.ashrae.org). For personal use only. Additional reproduction, distribution, or transmission in either print or digital form is not permitted without ASHRAEs prior written permission.ANSI/ASHRAE Standard 32.1-2010 3The refrigerated volume shall be measured in acc
39、ordancewith the methodology specified in Appendix C of this standard.This methodology is taken from Section 5.2 (excluding subsec-tions 5.2.2.2 through 5.2.2.4) of ANSI/AHAM HRF-1-2004,Energy, Performance and Capacity of Household Refrigera-tors, Refrigerator-Freezers and Freezers and used with perm
40、is-sion from the Association of Home Appliance Manufactures(AHAM).6. TEST CONDITIONS6.1 Standard Test ConditionsThe test conditions specified in Table 1 shall be used todetermine standard performance.6.2 Voltage and FrequencyTests shall be performeda. (for vending machines with single nameplate volt
41、ages) atthe nameplate-rated voltage 2% and at the rated fre-quency 1% orb. (for vending machines with dual nameplate voltages) atthe lower of the two voltages.7. TEST PROCEDURES7.1 General Requirements7.1.1 Installation. The vending machine shall bea. installed in accordance with the manufacturers i
42、nstruc-tions;b. installed in a level position, unless the instructions stateotherwise;c. located on the floor (or countertop), as it would be in ser-vice;d. operated with normal lighting and control settings, usingonly those energy management controls that are perma-nently operational and not capabl
43、e of being adjusted by amachine operator;e. protected against effects of nearby heating or coolingequipment; andf. protected from air moving at more than 50 ft/min (0.25 m/s).7.1.2 Circulation of Air. To restrict the circulation ofair at the rear of the vending machine, a vertical partition orwall s
44、hall be located 6 in. (150 mm) from the rear of the cab-inet or in accordance with Section 7.1.1(a), whichever isgreater, and extend at least 12 in. (300 mm) beyond each sideof the cabinet from the floor (or countertop) to not less than12 in. (300 mm) above the top of the cabinet.7.1.3 Measurement o
45、f Ambient Temperature. Theambient temperature shall be measured by one sensor located12 in. (300 mm) in front of the vending machine, at approxi-mately the midpoint of the cabinet, and maintained at the tem-perature specified in Table 1 throughout the test.7.2 Energy Consumption Test7.2.1 Purpose. T
46、he purpose of this test is to determine thestabilized daily and unit product energy consumption of thevending machine operating over a 24 h period, without the useof energy management systems that are adjustable by theoperator. 7.2.2 Procedure7.2.2.1 The beverage temperature shall be measured instan
47、dard test packages in each next-to-be-vended position foreach selection.7.2.2.2 The vending machine shall be fully loaded tocapacity. The temperature control of the machine shall beadjusted to achieve the average beverage temperature speci-fied in Table 1. It shall be allowed to operate under standa
48、rdtest conditions until stabilized. Temperature stabilization isconsidered to be achieved 24 h after the average beveragetemperature reaches the specified value (see Table 1) andenergy consumption for two successive 6 h periods are within2% of each other. 7.2.2.3 The test shall begin after temperatu
49、re stabiliza-tion has been achieved, and the following shall be recordedfor 24 consecutive hours:a. ambient temperature, F (C)b. relative humidity, %TABLE 1 Standard Test ConditionsTest and Pretest ConditionsEnergy Consumption Tests(Section 7.2)Vend Test(Section 7.3)Recovery Test(Section 7.4)Ambient TemperaturePerform twice: At 902F (32.21C) and at 75F2F (23.91C)902F (32.21C) 902F (32.21C)Relative Humidity655% for 902F test and 455% for 752F test655% 655%Reloaded ProductTemperature 901F (32.20.5C) 901F (32.20.5C)Average Beverage Tempera
