1、Designation: F2142 01 (Reapproved 2013) An American National StandardStandard Test Method forPerformance of Drawer Warmers1This standard is issued under the fixed designation F2142; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, t
2、he 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 preheat, idle, and holdingenergy consumption and temperature uniformity of d
3、rawerwarmers. The food service operator can use this evaluation toselect a drawer warmer and understand its energy performanceand temperature uniformity.Adrawer warmer is described as acommercial kitchen appliance that consists of one or moreheated drawers and which is used to hold hot food (usually
4、 nogreater than 200F) that has been cooked in a separateappliance, at a specified temperature.1.2 This test method is applicable to freestanding andbuilt-in electric drawer warmers equipped for:1.2.1 Industry-standard 12 20 6in. (nominal size) pans,or1.2.2 Standard-oversized 15 20 5in. (nominal size
5、)pans.1.3 The drawer warmer can be evaluated with respect to thefollowing (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Energy consumption rate at maximum setting (10.2),1.3.3 Temperature calibration (10.3),1.3.4 Preheat energy consumption and time (10.4),1.3.5 Idle energy rate (10.5),1.3.
6、6 Holding energy rate (10.6), and1.3.7 Temperature uniformity (10.6).1.4 The values 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
7、to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASHRAE Document:2ASHRAE Guideline 21986 (RA90)Engineering Analysisof Experimental Data2.2 NSF Standard:3Standard Number 4Commercial Cooking,Retherm
8、alization, and Powered Hot Food Holding andTransport Equipment3. Terminology3.1 Definitions:3.1.1 drawer pan, nthat portion of the appliance in whichfood products are held. Industry-standard drawer pans arenominally 12 20 6 in. deep; standard-oversized drawerpans are nominally 15 20 5 in. deep.3.1.2
9、 drawer pan centerpoint temperature, n the tempera-ture as measured at the geometric center of the drawer panusing a single thermocouple.3.1.3 drawer warmer, nan appliance that consists of oneor more heated drawers and that is designed to hold hot foodthat has been cooked in a separate appliance at
10、a specifiedtemperature.3.1.4 energy input rate, npeak rate at which a drawerwarmer consumes energy (kW), typically reflected duringpreheat.3.1.5 holding energy rate, nthe rate of energy consumed(Btu/h or kW) by the drawer warmer while keeping the heatedfood product (dinner rolls) warm.3.1.6 idle ene
11、rgy rate, nthe rate of energy consumed (kW)by the drawer warmer while “idling“ or maintaining thedrawers at a calibrated 150F set point.3.1.7 preheat energy, namount of energy consumed by thedrawer warmer while preheating the drawer pan(s) fromambient room temperature (75 6 2.5F) to 150F, with theco
12、ntrol(s) set to a calibrated 150F.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, 2013. Published August 2013. Originallyapproved in
13、2001. Last previous edition approved in 2007 as F2142 01 (2007).DOI: 10.1520/F2142-01R13.2Available 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. B
14、ox 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 States13.1.8 preheat rate, naverage rate (F/min) at which thedrawer pan is heated from ambient temperature (75 6 2.5F)
15、to150F, with the control(s) set to a calibrated 150F.3.1.9 preheat time, ntime required for the drawer warmerto preheat from ambient room temperature (75 6 2.5F) to150F, with the control(s) set to a calibrated 150F.3.1.10 uncertainty, nmeasure of systematic and precisionerrors in specified instrumen
16、tation or measure of repeatabilityof a reported test result.4. Summary of Test Method4.1 The drawer warmer is connected to the appropriatemetered energy source, and the energy input rate is determinedto confirm that the appliance is operating within 5 % of thenameplate energy input rate.4.2 The draw
17、er pan temperature and energy consumptionrate are determined with the drawer warmer controls set to themaximum setting.4.3 The accuracy of the drawer warmers temperature con-trol is checked at 150F and adjusted as necessary to within65F.4.4 The amount of energy and time required to preheat thedrawer
18、 warmer from ambient (75 6 2.5F) to 150F, based ona calibrated 150F set point, is determined.4.5 The rate of idle energy consumption is determined withthe drawer warmer set to maintain 150F and no food load inthe drawer pans.4.6 The rate of holding energy consumption, the drawer pantemperature, and
19、the drawer pan temperature uniformity aredetermined with a food load and with the drawer warmercontrols set to the calibrated 150F set point.5. Significance and Use5.1 The energy input rate and thermostat calibration testsare used to confirm that the drawer warmer is operatingproperly prior to furth
20、er testing.5.2 Preheat energy and time can be useful to food serviceoperators to manage energy demands and to know how quicklythe drawer warmer can be ready for operation.5.3 Idle energy rate and holding energy rate can be used bythe food service operator to estimate energy consumptionduring operati
21、ng periods and to consider energy consumptionwhen choosing a drawer warmer.5.4 The drawer pan temperature and drawer pan tempera-ture uniformity can be used by an operator to choose a drawerwarmer which meets their food holding needs.6. Apparatus6.1 Data Acquisition System, for measuring energy andt
22、emperatures, capable of multiple channel displays updating atleast every 2 s.6.2 Stop Watch, with a 1-s resolution.6.3 Thermocouple(s), industry standard type T or type Kthermocouple wire with a range of 0 to 350F and anuncertainty of 61F.6.4 Watt-Hour Meter, for measuring the electrical energyconsu
23、mption of a drawer warmer, shall have a resolution of atleast 10 Wh and a maximum uncertainty no greater than 1.5 %of the measured value for any demand greater than 100 W. Forany demand less than 100 W, the meter shall have a resolutionof at least 10 Wh and a maximum uncertainty no greater than10 %.
24、7. Reagents and Materials7.1 Dinner Roll, shall be a nominal 3 in. square breadroll,approximately 2 in. tall, weighing 5.5 6 1.0 lb per 60 rolls.8. Sampling, Test Units8.1 Drawer WarmerSelect a representative productionmodel for performance testing.9. Preparation of Apparatus9.1 Install the drawer w
25、armer according to the manufactur-ers instructions and consistent with industry practices. Sur-rounding surfaces cannot add insulating factors, which mayinfluence the test results. All sides of the drawer warmer shallhave a minimum of 3 ft. of clearance from any sidewall, sidepartition or other oper
26、ating appliance. The associated heatingor cooling system for the space shall be capable of maintainingan ambient temperature of 75 6 2.5F within the testingenvironment.9.2 Connect the drawer warmer to a calibrated energy testmeter. A voltage regulator may be required during tests if thevoltage suppl
27、y is not within 62.5 % of the manufacturersnameplate voltage.9.3 Confirm (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 herein to ev
28、aluate theperformance of a drawer warmer at its rated electric voltage. If an electricunit is rated dual voltage (that is, designed to operate at either 208 or 240V with no change in components), the voltage selected by the manufac-turer and/or tester shall be reported. If a drawer warmer is designe
29、d tooperate at two voltages without a change in the resistance of the heatingelements, the performance of the unit (for example, preheat time) maydiffer at the two voltages.9.4 Assure that the drawer warmers vent (if applicable) isclosed for all tests.9.5 Place one thermocouple at the geometric cent
30、er of eachdrawer pan in the drawer warmer, centered front to back, sideto side, and top to bottom. This is the drawer pan centerpointtemperature.9.6 For the temperature uniformity test, place an additional5 thermocouples in each drawer pan in the drawer warmer asfollows: Place one thermocouple 0.25
31、in. above the bottom ofthe drawer pan and centered front to back and side to side.Place one thermocouple on each sidewall of the drawer pan(total of four thermocouples). Locate the thermocouples in thecenter of each sidewall with the tip of each thermocouplesuspended in the drawer pan 0.25 in. away
32、from the surface ofthe drawer pans sidewall. See example in Fig. 1.F2142 01 (2013)210. Procedure10.1 General:10.1.1 For the drawer warmers, record the following foreach 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 immedi
33、ately prior toeach test run.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 drawer warmer.1
34、0.2 Energy Input Rate and Energy Consumption Rate atMaximum Control Setting:10.2.1 Starting at ambient temperature, turn the drawerwarmer on by setting the controls for each and every drawer inthe drawer warmer to the highest or maximum setting.10.2.2 Start recording time and energy consumption when
35、the elements are energized and stop recording when theelements commence cycling. The drawer warmer must be fullyon over the entire period, and the test period must end whenany of the elements first cycles off.10.2.3 Confirm that the measured input rate or power iswithin 5 % of the rated nameplate in
36、put or power. (It is theintent of the testing procedures herein to evaluate the perfor-mance of a drawer warmer 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 dra
37、wer warmer or supply anotherdrawer warmer for testing.10.2.4 Stabilize the drawer warmer by continuing to operateall of the drawers at their maximum control setting for a periodof1h.10.2.5 At the end of the stabilization period, begin recordingtime, idle energy consumption, and the centerpoint tempe
38、ratureof each drawer pan for a minimum of 3 h. Record the drawerpan temperature(s) at 1-min intervals during the 3-h test periodand average these recorded temperatures.10.2.6 In accordance with 11.3, calculate and report thedrawer warmer energy input rate and rated nameplate inputrate. Also calculat
39、e and report the energy consumption rate forthe drawer warmer and the average centerpoint temperature foreach drawer pan at the maximum control setting.10.3 Temperature Calibration:10.3.1 Set the controls for each and every drawer in thedrawer warmer to maintain a drawer pan temperature of 150F,base
40、d on the centerpoint temperature for each drawer. Stabilizethe drawer warmer for 60 min after the elements commencecycling at the thermostat set point.NOTE 2If the temperature dial does not have a temperature scale (forexample, 70 to 200F), but instead a numbered setting dial (for example,1 to 10),
41、use a best guess estimate at what may be 150F for the initialthermostat calibration setting and adjust as necessary thereafter.10.3.2 Monitor and record the centerpoint drawer pan tem-perature every 30 s for a minimum of 1 h. Average theserecorded temperatures.10.3.3 As required (as indicated by the
42、 averagetemperature), adjust the temperature control(s) to attain anactual drawer pan temperature of 150 6 5F for each drawer.Repeat 10.3.2 to confirm that the pan temperature is 150 6 5F.FIG. 1 Thermocouple Locations in Drawer PanF2142 01 (2013)310.3.4 To facilitate further testing, mark on the dia
43、l theexact position of the thermostat control(s) that corresponds toan average drawer pan temperature of 150 6 5F . Record thefinal control 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 wit
44、h the drawer warmer and eachdrawer pan at room temperature (75 6 2.5F).10.4.1 Record the drawer pan centerpoint temperature(s)and ambient temperature at the start of the test. The pantemperature(s) shall be 75 6 2.5F at the start of the test.10.4.2 Turn the unit on with control(s) set to maintain 15
45、0Fas determined in 10.3.4.10.4.3 Begin recording time, energy consumption, and thecenterpoint temperature of each drawer pan. Record the drawerpan temperature(s) a minimum of every 5 s during the courseof preheat. At the end of the preheat cycle, stop recording thetime, energy consumption, and tempe
46、rature. Preheat is judgedcomplete when the drawer pan centerpoint temperature forevery drawer in the drawer warmer reaches 150F, as indicatedby the thermocouple.10.4.4 In accordance with 11.5, calculate and report thepreheat energy consumption and time.10.5 Idle Energy Rate:NOTE 4The idle energy rat
47、e test may be conducted immediatelyfollowing the preheat test (10.4). In addition, testing at PG therefore, it is important to record theaverage ambient temperature during testing.10.5.1 Preheat the drawer warmer to 150F.10.5.2 Stabilize the drawer warmer for 1 h following the endof the preheat.10.5
48、.3 At the end of the 1 h stabilization period, beginrecording time, energy consumption, the centerpoint tempera-ture of each drawer pan and the ambient temperature for aminimum of 3 h. Record the drawer pan temperatures at 1-minintervals during the 3-h test period and average these recordedtemperatu
49、res.10.5.4 Confirm that the average temperature of each drawer,based on the centerpoint temperature is 150 6 5F. If theaverage centerpoint temperature of every drawer is not 150 65F, the test is invalid and must be repeated.10.5.5 In accordance with 11.6, calculate and report thedrawer warmer idle energy rate.10.6 Holding Energy Rate and Temperature Uniformity withFood Product:NOTE 5The holding energy rate and temperature uniformity with foodproduct test may be conducted immediately following the idle en
