1、Designation: F 2141 07An American National StandardStandard Test Method forPerformance of Self-Serve Hot Deli Cases1This standard is issued under the fixed designation F 2141; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the yea
2、r 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 energy consumption andperformance of self-serve hot deli cases. The food serviceo
3、perator can use this evaluation to select a deli case andunderstand its energy consumption and performance.1.2 This test method is applicable to electric, fully open orpartially open, hot deli cases that have been designed to holdand merchandise prepackaged hot food. For staff-serve hot delicases, r
4、efer to Test Method F 2472.1.3 The deli case can be evaluated with respect to thefollowing (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Energy and temperature at the minimum setting(10.3),1.3.3 Energy and temperature at the maximum setting(10.3),1.3.4 Energy and temperature at the manufac
5、turers recom-mended setting (10.3),1.3.5 Holding capacity (10.4),1.3.6 Holding temperature calibration (10.4),1.3.7 Preheat energy rate (10.5),1.3.8 Idle energy rate (10.6), and1.3.9 Holding energy rate (10.7).1.4 The values stated in inch-pound units are to be regardedas standard. The values given
6、in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered 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 app
7、ro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2A 36/A 36M Specification for Carbon Structural SteelF 2472 Test Method for Performance of Staff-Serve HotDeli Cases3. Terminology3.1 calibrated tem
8、perature, ntemperature setting at whichthe lowest temperature of the water in the holding pans is at142 6 2F (61 6 1C).3.2 capacity, nthe amount of16 size containers the delicase will hold in a single layer at one time.3.3 deli case, nan appliance designed for the display ofhot food product.3.4 ener
9、gy input rate, npeak rate at which a deli caseconsumes energy (kW), typically reflected during preheat.3.5 factory setting, nrecommended control setting by themanufacturer.3.6 holding energy, nenergy consumed by the deli case asit is used to hold cooked food product under full loadconditions.3.7 hol
10、ding energy rate, naverage rate of energy con-sumption (kW) during the holding energy tests.3.8 idle energy rate, nthe rate of energy consumed (kW)by the deli case while “holding” or maintaining the heatedsurface at the thermostat set point.3.9 maximum setting, nsetting at which maximum surfacetempe
11、rature is achieved.3.10 minimum setting, nsetting at which minimum sur-face temperature is achieved.3.11 preheat energy, namount of energy consumed by thedeli case while preheating the heated surface from ambientroom temperature (75 6 5F (24 6 3C) to a temperature atthe calibrated setting.3.12 prehe
12、at rate, naverage rate (F/min (C/min) atwhich the deli cases holding surface is heated from ambienttemperature (75 6 5F (24 6 3C) to holding temperaturewith the thermostat set to the calibrated setting.3.13 preheat time, ntime required for the deli case topreheat from ambient room temperature (75 6
13、5F (24 63C) to the calibrated setting.3.14 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibi
14、lity of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2007. Published November 2007. Originallyapproved in 2001. Last previous edition approved in 2001 as F 2141 01.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer
15、 Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4. Summary of Test Method4.1 The deli c
16、ase is connected to the appropriate meteredenergy source, and energy input rate is determined to confirmthat the appliance is operating within 5 % of the nameplateenergy input rate.4.2 The deli case holding surface is monitored at maximum,minimum, and factory recommended (if provided) settingsusing
17、a predetermined number of 5-in. (127-mm) metal discsdistributed equally over the heating surface of the deli case.4.3 Capacity is determined by loading the deli case full of16size containers.4.4 The calibrated setting is determined by using16 sizeplastic pans filled with water and setting the surfac
18、e tempera-ture of the deli case such that lowest temperature in the watercontainers is 142 6 2F (61 6 1C).4.5 The amount of energy and time required to preheat thedeli case to calibrated setting is determined.4.6 The idle energy rate is determined with the deli case setat calibrated setting.4.7 The
19、deli case is used to hold16 size containers filledwith hot food for 3 h. Food temperature and deli case energyconsumption are monitored during this testing.5. Significance and Use5.1 The energy input rate is used to confirm that the delicase is operating properly prior to further testing.5.2 Holding
20、 temperature range is useful for food serviceoperators in selecting a unit that matches their holding require-ments.5.3 Capacity is used by food service operators to choose adeli case that matches their food holding requirements.5.4 Preheat energy and time can be useful to food serviceoperators to m
21、anage energy demands and to know how quicklythe deli case can be ready for operation.5.5 Holding energy rate 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
22、a resolution of 0.01 lb (0.004 kg) and anuncertainty of 0.01 lb (0.004 kg).6.2 Data Acquisition System, for measuring energy andtemperatures, capable of multiple channel displays updating atleast every 2 s.6.3 Metal Discs, (one for each hexagonal section of the delicase or one for each square foot o
23、f the deli case) composed ofstructural-grade carbon steel in accordance to SpecificationA 36/A 36M, free of rust or corrosion, 5 in. (127 mm) indiameter, and14 in. (6 mm) thick. The discs shall be flat towithin 0.010 in. (0.2 mm) over the diameter.6.4 Strain Gage Welder, capable of welding thermocou
24、plesto steel.6.5 Thermocouple(s), industry standard type T or type Kthermocouple wire with a range of 0 to 250F (18 to 121C)and an uncertainty of 61F (60.56C).6.6 Thermocouple Probe, “fast response” type T or type Kthermocouple probe,116-in. or smaller diameter, with a 3-s orfaster response time, ca
25、pable of immersion with a range of 0 to250F (18 to 121C) and an uncertainty of 61F (60.56C).The thermocouple probes active zone shall be at the tip of theprobe.6.7 Watt-Hour Meter, for measuring the electrical energyconsumption of a deli case, shall have a resolution of at least 10Wh and a maximum u
26、ncertainty 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 than 10 %.7. Reagents and Materials7.1 Binder Clips,34 in. (19 mm) size.7.2 Macaroni and Che
27、ese, a sufficient quantity of frozen,ready-to-cook, traditional macaroni and cheese, in12 size pansweighting approximately 4 lb (1.8 kg) obtained from a fooddistributor.7.3 Pans with Covers, Cambro16 size, 638 3 61516 in. (1623 176 mm) black plastic pans with 638 3 61516 in. (162 3 176mm) plastic am
28、ber colored cover able to accommodate tem-peratures up to 375F (191C).7.4 Water, with a maximum hardness of less than 3 grains/gal.8. Sampling, Test Units8.1 Deli CaseSelect a representative production modelfor performance testing.9. Preparation of Apparatus9.1 Install the deli case according to the
29、 manufacturersinstructions in an appropriate space. All sides of the deli caseshall be a minimum of 3 ft (0.9 m) 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 75 6 5F (24
30、 6 3C) within thetesting environment.9.2 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.9.3 Confirm (while the elements are energized) that thesupply voltage is wi
31、thin 62.5 % 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 deli case at its rated electric voltage. If the unit is rateddual voltage (that is, designed to operate at ei
32、ther 240 or 480 V with nochange in components), the voltage selected by the manufacturer and/ortester shall be reported. If a deli case is designed to operate at two voltageswithout a change in the resistance of the heating elements, the perfor-mance of the unit (for example, preheat time) may diffe
33、r at the twovoltages.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 during or immediately prior totest.F214107210.1.2 For each test run, confirm that the peak input rate
34、 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 case.10.2 Energy Input Rate:10.2.1 Set the temperature controls to the maximum setting.10.2.2 St
35、art 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 rated nameplate input or power. (It is theintent of the testing procedures herein to evaluate th
36、e perfor-mance of a deli case at its rated energy input rate.) If thedifference is greater than 5 %, terminate testing and contact themanufacturer. The manufacturer may make appropriatechanges or adjustments to the deli case or supply another delicase for testing.10.3 Holding Temperature Range:10.3.
37、1 Using a strain gauge welder, attach one thermocoupleto the center of one side of each 5-in. (127-mm),14-in. (6-mm)thick steel disc. Add a strain relief to each disc to facilitatehandling of the discs (see Fig. 1).10.3.2 Place a thermocoupled disc in the center of eachsection (See Fig. 2).10.3.3 Se
38、t the controls to the lowest possible setting withoutbeing turned off.10.3.4 Allow the unit to stabilize for 1 h, then monitortemperature and energy consumption for an additional 2 h,recording the temperatures at least once every minute.10.3.5 Repeat 10.3.4 with the controls set to their maximumsett
39、ing.10.3.6 Repeat 10.3.4 with the controls set to the manufac-turers recommended settings (if applicable).10.4 Holding Temperature Calibration:10.4.1 Remove the thermocoupled discs from the deli caseand determine the number of16-size pans that will fit on thesurface of the deli case. This is the cap
40、acity of the deli case.10.4.2 Place a thermocouple in the center of each pan58 in.above the bottom of the pan. Secure the thermocouple on oneside of the plastic pan by using a34-in. (19-mm) binder clip.10.4.3 Fill the pans with 1.3 6 0.01 lb (0.6 6 0.004 kg) ofwater and cover.10.4.4 Evenly distribut
41、e the filled pans around the surface ofthe deli case.10.4.5 Set the controls to the manufacturers recommendedsettings. If not specified by the manufacturer, then set thecontrols halfway between the minimum and maximum set-tings.10.4.6 Allow the unit and water pans to stabilize for aminimum of 3 h.10
42、.4.7 Check the temperature of the water pans.10.4.8 If the lowest temperature is not 142 6 2F (61 61C), then adjust the controls as appropriate and repeat 10.4.6and 10.4.7 until the lowest pan temperature is 142 6 2F (616 1C).10.4.9 To facilitate further testing, make a mark on the dialor a notation
43、 of this setting. Record the settings. This will bereferred to as the calibrated settings.10.5 Preheat Energy Consumption and Time:NOTE 2The preheat test should be conducted as the first applianceoperation on the day of the test, starting with the appliance at roomtemperature (75 6 5F).10.5.1 Place
44、a thermocoupled disc at the center of eachsection (Fig. 2).10.5.2 Record ambient temperature at the start of the test.The ambient temperature shall be 75 6 5F (24 6 3C) at thestart of the test.10.5.3 Turn the unit on with controls set to the calibratedsetting determined in 10.4.9. Begin recording te
45、mperature andenergy consumption when the unit is turned on.10.5.4 Record the surface temperature over a minimum of5-s intervals during the course of preheat until the temperatureof each disc stabilizes. Record the stabilization temperature ofeach disc. The calibrated temperature of the deli case is
46、theaverage stabilized disc temperature.10.5.5 Record the energy and time to preheat the deli case.Preheat is judged complete when the average temperaturereaches 95 % of the calibrated temperature, as indicated by thethermocoupled discs.10.6 Idle Energy Rate:NOTE 3The idle test may be conducted immed
47、iately following thepreheat test (10.5).10.6.1 Place a thermocoupled disc at the center of eachsection (Fig. 2).10.6.2 Set the controls to the calibrated setting.10.6.3 Allow the unit and the thermocoupled discs tostabilize for a minimum of 1 h.FIG. 1 Thermocoupled Disc With Strain ReliefF214107310.
48、6.4 Monitor deli case temperature and energy consump-tion for 3 h.10.7 Holding Energy Rate:10.7.1 Remove the thermocoupled discs from the deli caseand preheat deli case for1hatthecalibrated setting.10.7.2 Prepare enough macaroni and cheese to fill thenumber of containers determined in 10.4.1. by fol
49、lowingdirections on the packages.10.7.3 Quickly transfer 1.5 6 0.01 lb (0.7 6 0.004 kg) ofmacaroni and cheese to each container. Evenly distribute thefilled containers around the surface of the deli case. Monitorthe temperature of at least one container per section.10.7.4 The temperature for each pan of macaroni and cheeseat the beginning of the test shall be 165 6 5F (74 6 3C).10.7.5 Monitor temperature and energy consumption for 3h.10.7.6 At the end of 3 h, check the temperature of themacaroni and chee
