1、Designation:F214011An American National StandardStandard Test Method forPerformance of Hot Food Holding Cabinets1This standard is issued under the fixed designation F2140;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of la
2、st 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 energy consump-tion and idle energy consumption of hot food holding cabinets.The food
3、service operator can use this evaluation to select a hotfood holding cabinet and understand its energy performance,temperature uniformity,and relative humidity(if applicable).Ahot food holding cabinet is described as a commercial kitchenappliance that is used to hold hot food(usually no greater than
4、200F)that has been cooked in a separate appliance at aspecified temperature.1.2 This test method is applicable to electric hot foodholding cabinets.1.3 The hot food holding cabinet can be evaluated withrespect to the following(where applicable):1.3.1 Energy input rate(10.2),1.3.2 Temperature calibra
5、tion(10.3),1.3.3 Preheat energy consumption and time(10.4),1.3.4 Energy consumption(idle energy rate)(10.5),1.3.5 Energy consumption with water(humidity pan)deviceand relative humidity(if applicable)(10.5)and1.3.6 Temperature uniformity(10.5).1.4 The values stated in inch-pound units are to be regar
6、dedas 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 safety and health practices and determine the applica-bility of regulatory limitations prior to use.2.R
7、eferenced Documents2.1 ASHRAE Document:2ASHRAE Guideline 21986(RA90)“Engineering Analy-sis of Experimental Data”2.2 NSF Standard:3NSF/ANSI4-2009 CommercialCooking,Rethermalization,and Powered Hot Food Holding andTransport Equipment3.Terminology3.1 Definitions:3.1.1 cook-and-hold appliance,na multipl
8、e-mode appli-ance intended for cooking food that may be used to hold thetemperature of the food that has been cooked in the sameappliance.3.1.2 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
9、a specifiedtemperature.3.1.3 energy input rate,npeak rate at which a hot foodholding cabinet consumes energy(kW),typically reflectedduring preheat.3.1.4 heated glass merchandising cabinets,nan appliancewith a heated compartment that is designed to display andmaintain the temperature of hot food that
10、 has been cooked in aseparate appliance.3.1.5 heater cycle,na complete sequence of the heatsource energizing,de-energizing,and energizing during theidle test.Heater cycle applies to snap-action style controls.Proportional style controls may not exhibit clear energized/de-energized sequences.3.1.6 ho
11、lding cavity,nthat portion of the appliance inwhich food products are held.3.1.7 hot food holding cabinet,na heated,fully-enclosedcompartment,with one or more solid or transparent doors,thatis designed to maintain the temperature of hot food that hasbeen cooked in a separate appliance.Does not refer
12、 to heatedglass merchandising cabinets,drawer warmers or cook-and-hold appliances.3.1.8 idle energy ratedry,nthe rate of energy consumed(kW)by the hot food holding cabinet while“idling”theholding cavity at the control set point without using thehumidity generating device,if applicable.1This test met
13、hod 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 1,2011.Published July 2011.Originally approvedin 2001.Last previous edition approved in 2007 as F2140
14、01(2007).DOI:10.1520/F2140-11.2Available 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.Box 130140,789 N.Dixboro Rd.,AnnArbor,MI 48113-0140,http:/www.nsf.org.C
15、opyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.9 idle energy ratewet,nthe rate of energy consumed(kW)by the hot food holding cabinet while“idling”theholding cavity at the control set point while generatinghumidity,if applicable.3.1.10
16、 preheat energy,namount of energy consumed bythe hot food holding cabinet while preheating the cabinet fromambient room temperature(75 6 2.5F)to 150F,with thecontrol(s)set to a calibrated 150F.3.1.11 preheat rate,naverage rate(F/min)at which thehot food holding cabinet is heated from ambient temperature(75 6 2.5F)to 150F,with the control(s)set to a calibrated150F.3.1.12 preheat time,ntime required for the hot foodholding cabinet to preheat from ambient room temperature(756 2.5F)to 150F,with the