1、Designation:F247205(Reapproved 2010)An American National StandardStandard Test Method forPerformance of Staff-Serve Hot Deli Cases1This standard is issued under the fixed designation F2472;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revis
2、ion,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 staff-serve hot deli cases with heated
3、wellslocated within a fully or partially enclosed heated cavity.Thefood service operator can use this evaluation to select a staffserved hot deli case and understand its energy consumption andperformance.1.2 This test method is applicable to electric powered,hotdeli cases that have been designed for
4、 staff service of preparedhot food items that are held in open hotel pans.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 Holding capacity(10.3),1.3.3 Holding temperature calibration(10.3),1.3.4 Preheat energy rate,(10.4),1.3.5 Id
5、le energy rate(10.5),and1.3.6 Holding energy rate(10.6).1.4 The values stated in inch-pound units are to be regardedas the standard.The values given in parentheses are forinformation only.1.5 This test method may involve hazardous materials,operations,and equipment.This standard does not purport toa
6、ddress all of the safety concerns,if any,associated with itsuse.It is the responsibility of the user of this standard toestablish appropriate safety and health practices and deter-mine the applicability of regulatory limitations prior to use.2.Referenced Documents2.1 ASHRAE Document:2ASHRAE Guidelin
7、e 2-1986(RA90)Engineering Analysisof Experimental Data2.2 NSF Standards:3NSF Listing Food Equipment and Related Components andMaterialNSF/ANSI 4 Commercial Cooking,Rethermalization andPowered Hot Food Holding and Transport Equipment3.Terminology3.1 Definitions:3.1.1 calibrated setting,ntemperature s
8、etting at which thelowest temperature of the food in the holding pans is at 142 62F(61 6 1C).3.1.2 capacity,namount of food product that can be heldin the units heated wells within standard 4-in.(102-mm)deepsteam table pans.3.1.3 energy input rate,npeak rate at which a deli caseconsumes energy(kW),t
9、ypically reflected during preheat.3.1.4 holding energy,nenergy consumed by the deli caseas it is used to hold cooked food product under full loadconditions.3.1.5 holding energy rate,naverage rate of energy con-sumption(kW)during the holding energy tests.3.1.6 idle energy rate,nrate of energy consume
10、d(kW)bythe deli case while holding or maintaining the appliance at thethermostat set point without any food product.3.1.7 preheat energy,namount of energy consumed by thedeli case while preheating the appliance from ambient roomtemperature(73 6 3F(22 6 2C)to a temperature at thecalibrated setting.3.
11、1.8 preheat rate,naverage rate(F/min)at which thedeli case is heated from ambient temperature(73 6 3F(22 62C)to holding temperature with the thermostat set to thecalibrated setting.3.1.9 preheat time,ntime required for the deli case topreheat from ambient room temperature(73 6 3F(22 62C)to the calib
12、rated setting.3.1.10 staff-serve hot deli case,n(hereafter referred to asdeli case)an appliance,with heated wells located in a fully orpartially enclosed heated cavity,which is designed for the1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direc
13、t responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved March 1,2010.Published May 2010.Originallyapproved in 2005.Last previous edition approved in 2005 as F2472 05.DOI:10.1520/F2472-05R10.2Available from American Society of Heating,Refrigerating,and Air-
14、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.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.Un
15、ited States1 display and service of hot food product in standard hotel pans.Also known as hot food merchandisers,display merchandisersor hot display cases.3.1.11 uncertainty,nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4
16、.Summary of Test Method4.1 The deli case is connected to the appropriate meteredenergy source,and energy input rate is determined to confirmthat the appliance is operating within 5%of the nameplateenergy input rate.4.2 Capacity is determined by loading the deli cases heatedwells with 4-in.(100-mm)deep half-size steam table pans.4.3 The calibrated setting is determined by using pre-cooked food product(macaroni and cheese)in 4-in.(100-mm)deep half-size steam pans and setting controls such that low