1、Designation:F214304(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,in t
2、he 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 performance
3、 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 displaying refrige
4、rated 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 performance(10.5),and1.
5、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 theresponsibility of the use
6、r 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,Components andMaterialANSI/NSF 7 Commercial Refrigerators and Freezers2.2 AS
7、HRAE 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.Public HealthService Regulatio
8、n: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 average ofreadings 1 through 12.The s
9、econd 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 energy consumption(kW)with the upper lid
10、closed 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 lid open and the cabinet doors closed.3.1.5 p
11、roduction capacity,nmaximum volumetric storagecapacity(ft3(m3)at which the refrigerated buffet and prepa-ration tables open display area can hold using a specifiedcontainer filled to12in.of the container rim.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment a
12、nd is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current 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 130140,78
13、9 N.Dixboro Rd.,AnnArbor,MI 48113-0140,http:/www.nsf.org.3Available from American Society 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 Floo
14、r,New York,NY 10036,http:/www.ansi.org.5Available from National Technical 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.Copyright ASTM International,100 Barr Harbor Dri
15、ve,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.6 refrigerated buffet and preparation table,nbuffet/preparation table herein,equipment designed with a refriger-ated open top or open condiment rail.3.1.7 refrigerated buffet table or unit,nequipment de-signed with mechanical refriger
16、ation 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 compart-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-co
