1、Designation: F 2140 01 (Reapproved 2007)An American National StandardStandard Test Method forPerformance of Hot Food Holding Cabinets1This standard is issued under the fixed designation F 2140; 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 (e) 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
3、food holding cabinets.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
4、 hot food (usually no 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
5、rate (10.2),1.3.2 Temperature 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 va
6、lues stated in inch-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
7、-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASHRAE Document:2ASHRAE Guideline 21986 (RA90) “Engineering Analy-sis of Experimental Data”2.2 NSF Standard:3Standard Number 4Commercial Cooking, Rethermaliza-tion, and Powered Hot Food Holding and TransportEquipment3. Termino
8、logy3.1 Definitions:3.1.1 energy input rate, npeak rate at which a hot foodholding cabinet consumes energy (kW), typically reflectedduring preheat.3.1.2 holding cavity, nthat portion of the appliance inwhich food products are held.3.1.3 hot food holding cabinet, nan appliance that isdesigned to hold
9、 hot food that has been cooked in a separateappliance at a specified temperature.3.1.4 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 using thehumidity generating device, if applicable.3.1.5 idle
10、 energy ratewet, nthe rate of energy consumed(kW) by the hot food holding cabinet while “idling” theholding cavity at the control set point while generatinghumidity, if applicable.3.1.6 preheat energy, namount of energy consumed bythe hot food holding cabinet while preheating the cabinet fromambient
11、 room temperature (75 6 2.5F) to 150F, with thecontrol(s) set to a calibrated 150F.3.1.7 preheat 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.3.1.8 preheat time, ntime required for
12、the hot foodholding cabinet to preheat from ambient room temperature (756 2.5F) to 150F, with the control(s) set to a calibrated 150F.3.1.9 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.1This test method is u
13、nder 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 April 1, 2007. Published July 2007. Originallyapproved in 2001. Last previous edition approved in 2001 as F 2140 01
14、.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.1Copyright AST
15、M International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.10 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
16、to 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
17、 amount 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
18、of 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
19、 isoperating 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
20、to 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-to
21、rs 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 ch
22、annel 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), industry standard type T or type Kthermocouple wire connected at the expos
23、ed ends by tightlytwisting or soldering the two wires together, with a range of 0to 250F and 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
24、% of the measured value for any demandgreater than 100 W. For any demand 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 3 26 3 1 in. forthe idle tests. (Pans measuring 13
25、 3 18 3 1 in. may be used forsmaller units if the larger pans do not fit).8. 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
26、 in an appropriate space. All sidesof the hot food holding cabinets shall be 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 e
27、nvironment.9.2 Connect the hot food holding cabinet to a calibratedenergy test 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
28、% of the operating voltagespecified by the manufacturer. Record the test voltage for eachtest.NOTE 1It is the intent of the testing procedure herein to evaluate theperformance of a hot food holding cabinet at its rated electric voltage. Ifan electric unit is rated dual voltage (that is, designed to
29、operate at either208 or 240 V with no change in components), the voltage 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 exampl
30、e, preheattime) may differ at the two voltages.9.4 Assure that the hot 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.All thermocoup
31、le placements are to becentered front to back and side to side. These three minimumthermocouple locations are: 5 612 in. from the top, 5 612 in.from the bottom, and in the geometric center (612 in.) of thecabinet. See example in Fig. 1.NOTE 2The thermocouple placement in 9.5 is in accordance withNSF
32、 Standard 4.9.5.1 For the idle energy consumption rate test, additionaltemperatures shall be measured with no more than 12 in.vertically between adjacent measuring points, centered side toside and front to back.NOTE 3For example, a hot food holding cabinet (measured approxi-mately 58 in. inside the
33、cavity, top to bottom) will have the initialminimum three thermocouples per 9.5. This leaves a 24-in. space betweenboth the top and/or bottom thermocouples and the center thermocouple.Dividing the space (24 in.) by 12 in. results in 2 sections of 12 in. whereF 2140 01 (2007)2the additional thermocou
34、ples can be placed (1 additional thermocouple ineach 24-in. section) . Installing additional thermocouples results inthermocouple placement every 12 in., for a total of 5 thermocouples in afull-size hot food holding cabinet. A half-size hot food holding cabinet(measured approximately 24 in. inside t
35、he cavity, top to bottom) will havethe minimum of three thermocouples. Since the space between either thetop or bottom thermocouples and the center thermocouple is already 7 in.,it does not require additional thermocouples.9.5.2 For the idle energy consumption test, install a relativehumidity sensor
36、 in the geometric center of the hot food holdingcabinet.9.6 The idle energy consumption test will use sheet pans.One sheet pan is to be placed in the cabinet for each verticalfoot. Measure the inside of the cavity from top to bottom anddivide by 12. This will determine the number of sheet pansrequir
37、ed for the idle energy test.10. Procedure10.1 General:10.1.1 For the hot food holding cabinets, record the follow-ing 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 during or immediately prior toeach test run.10.1.2 For eac
38、h 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 hot food holding cabinet.10.2 Energy Input Rate:10.2.1 Se
39、t the temperature controls to 150F and turn on thehot food holding cabinet.10.2.2 Start recording time and energy consumption whenthe elements are energized and stop recording when theelements commence cycling (not when the hot food holdingcabinets ready light comes on).NOTE 4A cabinets ready light
40、is 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.10.3 Temperature Calibration:FIG. 1 Placemen
41、t of ThermocouplesF 2140 01 (2007)310.3.1 Install a thermocouple at the geometric center of thehot food holding cabinet.10.3.2 Set the controls to maintain a cabinet temperature of150F and turn the unit on. Stabilize for 60 min after theelements commence cycling at the thermostat set point.NOTE 5If
42、the temperature dial does not have a temperature scale (forexample, 70 to 200F), but instead has a numbered setting dial (forexample, 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
43、cavity temperature every 30s for a minimum of 1 h. Average these recorded temperatures.10.3.4 As required (as indicated by the average tempera-ture), adjust the temperature control(s) to attain an actualholding cavity temperature of 150 6 5F. Repeat 10.3.3 toconfirm that the cavity temperature is 15
44、0 6 5F.10.3.5 To facilitate further testing, mark on the dial theexact position of the thermostat control(s) that corresponds 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 t
45、he first applianceoperation on the day of the test, starting with the holding cavity at roomtemperature (75 6 2.5F).10.4.1 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 an
46、d 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
47、course of preheat.10.4.5 Record the energy and time to preheat the hot foodholding cabinet. Preheat is judged complete when the tempera-ture at the geometric center of the cabinet reaches 150F, asindicated by the thermocouple.10.5 Energy Consumption (Idle Energy RateDry):NOTE 8The idle test may be c
48、onducted immediately following thepreheat test (10.4). In addition, testing at Pacific Gas and Electrics FoodService Technology Center has determined that the ambient temperatureduring the idle energy consumption test can affect the energy usage;therefore, it is important to record the average ambie
49、nt temperature duringtesting.10.5.1 Preheat the hot food holding cabinet to 150F.10.5.2 Place the sheet pans as determined in 9.6 into thepredetermined positions and center front to back and side toside (if applicable).10.5.3 Stabilize the hot food holding cabinet for 2 h after thesheet pans have been inserted.10.5.4 Begin recording the hot food holding cabinets tem-perature and energy consumption for an additional 3 h whilethe hot food holding cabinet is operated in this condition withthe sheet pans.NOTE 9Idle
