1、Designation: F2143 04 (Reapproved 2010)An American National StandardStandard Test Method forPerformance of Refrigerated Buffet and Preparation Tables1This standard is issued under the fixed designation F2143; the number immediately following the designation indicates the year oforiginal adoption or,
2、 in the case of revision, the 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 covers evaluation of the energy con-sumption and refrigeration
3、performance of refrigerated buffetand preparation tables. The food service operator can use thisevaluation to select a refrigerated buffet and preparation tableand understand its energy performance.1.2 This test method is applicable to electric self-containedrefrigerators used for holding and displa
4、ying refrigerated foodin an open area.1.3 The refrigerated buffet and preparation table can beevaluated with respect to the following (where applicable):1.3.1 Maximum energy input rate, or maximum currentdraw (10.1),1.3.2 Thermostat calibration (10.4),1.3.3 Lid up energy rate and temperature perform
5、ance(10.5), and1.3.4 Lid down energy rate (10.6).1.4 The values stated in inch-pound units are to be regardedas standard. The SI units given in parentheses are for informa-tion only.1.5 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theres
6、ponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 NSF Standard:2NSF, Listing-Food Equipment and Related, Componentsand MaterialANSI/NSF 7 Commercial Refrige
7、rators and Freezers2.2 ASHRAE Guideline:3ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data2.3 ANSI/ASHRAE Standards:4ANSI/ASHRAE 117 Method of Testing Closed Refrigera-torsANSI/ASHRAE 72 Method of Testing Open Refrigeratorsfor Food Stores2.4 Food and Drug Administration, U.S. P
8、ublic HealthService Regulation:5Food Code, 19993. Terminology3.1 Definitions:3.1.1 box car average, na locations thermocouple tem-perature averaged over a 1-h period. During the 4-h holdingenergy rate test, thermocouple temperatures are recorded at5-min intervals. The first box car average is the av
9、erage ofreadings 1 through 12. The second box car average is theaverage of temperature readings 2 through 13, and so on.63.1.2 energy input rate, npeak rate at which a refrigeratedbuffet and preparation table consumes energy (kW).3.1.3 lid down energy rate, naverage rate of buffet/preparation table
10、energy consumption (kW) with the upper lidclosed over the refrigerated rail containing pans of syntheticfood.3.1.4 lid up energy rate, naverage rate of buffet/preparation table energy consumption (kW) while it maintainsthe temperature of pans of synthetic food in the refrigerated railwith the upper
11、lid open and the cabinet doors closed.3.1.5 production capacity, nmaximum volumetric storagecapacity (ft3(m3) at which the refrigerated buffet and prepa-ration tables open display area can hold using a specifiedcontainer filled to12 in. of the container rim.3.1.6 refrigerated buffet and preparation
12、table, nbuffet/preparation table herein, equipment designed with a refriger-ated open top or open condiment rail.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.Curre
13、nt edition approved March 1, 2010. Published May 2010. Originallyapproved in 2001. Last previous edition approved in 2004 as F2143 04. DOI:10.1520/F2143-04R10.2Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140, http:/www.nsf.org.3Available from American S
14、ociety of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329, http:/www.ashrae.org.4Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.5Available from National Tech
15、nical Information Service (NTIS), 5285 PortRoyal Rd., Springfield, VA 22161, http:/www.ntis.gov.6Based on ANSI/NSF 7, available from NSF International, P.O. Box 130140,Ann Arbor, MI 48113-0140.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United
16、 States.3.1.7 refrigerated buffet table or unit, nequipment de-signed with mechanical refrigeration that is intended to receiverefrigerated food and maintain food product temperatures andis intended for customer service such as a salad bar.Aunit mayor may not be equipped with a lower refrigerated co
17、mpart-ment.63.1.8 refrigerated food preparation unit, nequipment de-signed with a refrigerated open top or open condiment rail suchas refrigerated sandwich units, pizza preparation tables, andsimilar equipment. The unit may or may not be equipped witha lower refrigerated compartment.63.1.9 self-cont
18、ained refrigerator, na refrigerator whosecondensing unit is attached as an integral component of theunit.63.1.10 storage refrigerator or freezer, na refrigerator orfreezer designed for cold storage of nonfrozen or frozen foods.3.1.11 storage capacity, nmaximum volumetric storagecapacity (ft3(m3) as
19、determined by the manufacturer at whichthe refrigerated buffet or preparation tables storage componentcan hold food.3.1.12 test method, na definitive procedure for the iden-tification, measurement, and evaluation of one or more quali-ties, characteristics, or properties of a material, product,system
20、, or service that produces test results.3.1.13 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4. Summary of Test Method4.1 Energy input rate is determined to confirm that thebuffet/preparation table is operati
21、ng within 5 % of the name-plate energy input rate.4.2 2 Buffet/preparation table energy rate is determined withthe upper lid in the raised and lowered positions while the unitis used to maintain the temperature of a synthetic food productbeing held in the refrigerated rail.4.3 Production capacity is
22、 determined by measuring theamount of synthetic food that the refrigerated rail can hold,using a specified container filled to12 in. of the container rim.5. Significance and Use5.1 The energy input rate test is used to confirm that thebuffet/preparation table is operating properly prior to furtherte
23、sting.5.2 Lid up energy rate is a precise indicator of buffet/preparation table energy performance under the test loadingcondition. Lid down energy rate is a precise indicator ofbuffet/preparation table energy performance under a simulatedovernight operating condition. This information enables thefo
24、od service operator to consider energy performance whenselecting a buffet/preparation table.5.3 Production capacity is used by food service operators tochoose a buffet/preparation table that matches their food outputrequirements.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to25
25、 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.6.2 Electric Mixer, for mixing ingredients of the syntheticfood. Mixer can be handheld or stand mounted. The syntheticfood is used to evaluate the performance of the open topsection of the refrigeration equipment.6.3 Pans, for holding s
26、ynthetic food and water loads.Standard 4-in. (102-mm) deep16-size steam table pans ormanufacturer specified pans are used in this test method. Pansshall have nominal dimensions of 6 3 61516 3 4 in. (162 3176 3 102 mm). The buffet/preparation table manufacturermay provide alternative pans if unit is
27、designed to be used withalternative pans. Pans must be equipped with thermocouplesfor temperature measurement. An example of a typical setup isshown in Fig. 1. The lead is long enough to allow connectionto the monitoring device while the pans are in the refrigerator.FIG. 1 Pan With Thermocouple Prob
28、esF2143 04 (2010)26.4 Hydrometer, for measuring the atmospheric humiditywithin the test environment.6.5 Stop Watch, with a 1-s resolution.6.6 Thermocouple Probe, capable of immersion with arange of 30 to 50F and an uncertainty of 61F. Preferablyindustry standard type T or type K thermocouples.6.7 Wa
29、tt-Hour Meter, for measuring the electrical energyconsumption of a buffet/preparation table, shall have a resolu-tion of at least 1 Wh and a maximum uncertainty no greaterthan 1.5 % of the measured value for any demand greater than100 W. For any demand less than 100 W, the meter shall havea resoluti
30、on of at least 1 Wh and a maximum uncertainty nogreater than 10 %.6.8 Velocity Meter, for measuring air velocity around thebuffet/preparation table.NOTE 1Food Service Technology Center researchers found 10-ft(3-m) sensor leads allowed for flexibility in test equipment setup whilestill being manageab
31、le (tangle free).7. Reagents and Materials7.1 Water, used shall have a maximum hardness of 3 grainsper gallon. Distilled water may be used.7.2 Sodium chloride (salt).7.3 Gelatin, shall be industry-grade, granulated, non-flavored gelatin.NOTE 2Knox brand unflavored gelatin was found by the Food Servi
32、ceTechnology Center to be an acceptable test product.8. Sampling, Test Units8.1 Buffet/Preparation TableSelect a representative pro-duction model for performance testing.9. Preparation of Apparatus69.1 Install the buffet/preparation table according to themanufacturers instructions. Position the buff
33、et/preparationtable so that there is 6 in. clearance maintained between a backwall and the back vertical plane of the buffet/preparation table.In addition, both sides of the buffet/preparation table shall be aminimum of 12 in. from any side wall, side partition, or otheroperating buffet/preparation
34、table (see Fig. 2). Walls can beportable or suspended from ceiling. There shall be a minimumof 3 ft of clearance between the front vertical plane of thebuffet/preparation table and any wall or partition. If manufac-turers instructions require additional clearance between buffet/preparation table and
35、 walls, then use the manufacturersclearance recommendations in place of clearances listed above.Report appliance placement relative to test room walls inresults reporting section. The associated heating or coolingsystem shall be capable of maintaining an ambient temperatureof 73 6 3F (22 6 2C) durin
36、g preconditioning of thebuffet/preparation table and 86 6 2F (30 6 1C) duringenergy tests within the testing environment.9.2 The testing environment during energy tests shall bemaintained as per ANSI/NSF 7 standard section on perfor-mance for refrigerated buffet units and refrigerated foodpreparatio
37、n units room (test chamber) specifications. ANSI/NSF 7 test room conditions are ambient temperature of 86 62F (30 6 1C), no vertical temperature gradient exceeding1.5F/ft (2.5C/m), maximum relative humidity of 50 % andmaximum air current velocity of 50 ft/min (0.25 m/s) acrossthe surfaces of the tes
38、t pans.9.3 Connect the buffet/preparation table 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.9.4 Confirm (while the buffet/preparation table compres-sor(s) are energized) that the su
39、pply voltage is within 62.5 %of the operating voltage specified by the manufacturer. Recordthe test voltage for each test.NOTE 3It is the intent of the testing procedure herein to evaluate theperformance of a buffet/preparation table at its rated voltage. If a unit israted for dual voltage (that is,
40、 designed to operate at either 208 or 240 VFIG. 2 Example of Appliance PlacementF2143 04 (2010)3with no change in components), the voltage selected by the manufacturerand/or tester shall be reported. If a buffet/preparation table is designed tooperate at two voltages without a change in components,
41、the performanceof the unit (for example, holding energy rate) may differ at the twovoltages.9.5 If the buffet/preparation table is equipped with a refrig-erated compartment, the compartment air temperature shall bemonitored to evaluate the buffet/preparation tables ability tomaintain the air tempera
42、ture between 33F (1C) and 40F(4C). The compartment shall be empty, and three thermo-couples shall be used to monitor air temperatures. If thebuffet/preparation table is not equipped with a refrigeratedcompartment then skip steps 9.5.1-9.5.3.9.5.1 For buffet/preparation tables with refrigerated com-p
43、artments position thermocouple no. 1 when viewed from thefront of the refrigerated table 5 6 0.25 in (127 6 6 mm) fromthe left interior wall. Center the thermocouple in the compart-ment relative to the front and the back. For refrigeratedcompartments with overhead cooling, position the thermo-couple
44、 2 6 0.25 in. (51 6 6 mm) above the bottom horizontalplane of the compartment. For units where the evaporator is notsuspended from the ceiling, the thermocouple shall be placed 56 0.25 in. (127 6 6 mm) down from the ceiling.9.5.2 Position thermocouple no. 2 centered front-to-back,top-to-bottom, and
45、left-to-right.9.5.3 Position thermocouple no. 3 when viewed from thefront of the refrigerated table 5 6 0.25 in. (127 6 6 mm) fromthe right interior wall and 5 6 0.25 in. (127 6 6 mm) above theinternal floor of the compartment. Center the thermocouple inthe compartment relative to the front and the
46、back.10. ProcedureNOTE 4Prior to starting this test, the tester should read the operatingmanual and fully understand the operation of the appliance.10.1 General:10.1.1 Record the following for each test run: (1) voltagewhile compressor(s) are energized, and (2) energy input ratewhile the compressor(
47、s) are energized.10.1.2 For each test run, confirm that the peak instantaneousamperage draw rate is below the rated nameplate maximumamperage. If the measured instantaneous amperage is greaterthan the rated nameplate maximum amperage, terminate test-ing and contact the manufacturer. The manufacturer
48、 may makeappropriate changes or adjustments to the buffet/preparationtable.10.2 Preparation of Synthetic Food:10.2.1 Determine whether standard, 4-in. (102-mm) deep16-sized pans or manufacturer specified pans will be used tohold synthetic food in the display (rail) area of the buffet/preparation tab
49、le. During the holding energy test, thermo-couples will measure the temperature of the synthetic food inthe pans. Place the pans in display area (rail) of the buffet/preparation table to determine thermocouple placement. Later,when the synthetic food is prepared, the pans will be filled withsynthetic food to within12 in. (13 mm) of the pans top rim.Note where12 in. (13 mm) is from the pans top rim fordetermining placement of thermocouples. Determine whichpans will be placed in the corners of the display area (rail).Place two
