1、Designation:F214107(Reapproved 2013)An American National StandardStandard Test Method forPerformance of Self-Serve Hot Deli Cases1This standard is issued under the fixed designation F2141;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revisi
2、on,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 evaluates the energy consumption andperformance of self-serve hot deli cases.The food servi
3、ceoperator 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,re
4、fer to Test Method F2472.1.3 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 manufacture
5、rs 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 in parenthes
6、es 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 appro-priate safet
7、y and health practices and determine the applica-bility of regulatory limitations prior to use.2.Referenced Documents2.1 ASTM Standards:2A36/A36M Specification for Carbon Structural SteelF2472 Test Method for Performance of Staff-Serve Hot DeliCases3.Terminology3.1 calibrated temperature,ntemperatur
8、e setting at whichthe lowest temperature of the water in the holding pans is at142 6 2F(61 6 1C).3.2 capacity,nthe amount of16size 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 energy input rate,npeak rate
9、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 holding energy rate,naverage rate
10、 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 surfacetemperature is achieved.3.10 minimum settin
11、g,nsetting at which minimum surfacetemperature 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 preheat rate,naverage rate(F/min(C/min)atwhich the
12、 deli cases holding surface is heated from ambient1This 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.Originall
13、yapproved in 2001.Last previous edition approved in 2007 as F2141 07.DOI:10.1520/F2141-07R13.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summa
14、ry page onthe ASTM website.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 temperature(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 fr
15、om ambient room temperature(75 6 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.4.Summary of Test Method4.1 The deli case is connected to the appropriate meteredenergy s
16、ource,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 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 using16sizeplastic pans
