1、Designation:F214316An 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 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 covers evaluation of the energy con-sumption of refrigerated buffet and preparation tables.
3、Thefood service operator can use this evaluation to select arefrigerated buffet and preparation table and understand itsenergy performance.1.2 This test method is applicable to electric self-containedrefrigerators used for holding and displaying refrigerated foodin an open area.1.3 The refrigerated
4、buffet and preparation table can beevaluated with respect to the following(where applicable):1.3.1 Maximum power,or maximum current draw(10.1),1.3.2 Thermostat calibration(10.4),and1.3.3 Energy consumption(10.5).1.4 The values stated in inch-pound units are to be regardedas standard.The SI units giv
5、en 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 user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory
6、 limitations prior to use.2.Referenced Documents2.1 NSF Standard:2ANSI/NSF 7 Commercial Refrigerators and Freezers2.2 ASHRAE Guideline:3ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimental Data2.3 ANSI/ASHRAE Standards:4ANSI/ASHRAE 72-2014 Method of Testing Open Refrig-erators for Food S
7、tores2.4 Food and Drug Administration,U.S.Public HealthService Regulation:5Food Code,19993.Terminology3.1 Definitions:3.1.1 production capacity,nmaximum volumetric storagecapacity(ft3(m3)at which the refrigerated buffet and prepa-ration tables open display area can hold using a specifiedcontainer fi
8、lled to12in.of the container rim.3.1.2 refrigerated buffet and preparation table,nbuffet/preparation table herein,equipment designed with a refriger-ated open top or open condiment rail.3.1.3 refrigerated buffet table or unit,nequipment de-signed with mechanical refrigeration that is intended to rec
9、eiverefrigerated 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.63.1.4 refrigerated food preparation unit,nequipment de-signed with a refrigerated open top or open condiment ra
10、il suchas refrigerated sandwich units,pizza preparation tables,andsimilar equipment.The unit may or may not be equipped witha lower refrigerated compartment.63.1.5 self-contained refrigerator,na refrigerator whosecondensing unit is attached as an integral component of theunit.63.1.6 storage refriger
11、ator or freezer,na refrigerator orfreezer designed for cold storage of nonfrozen or frozen foods.3.1.7 storage capacity,nmaximum volumetric storagecapacity(ft3(m3)as determined by the manufacturer at whichthe refrigerated buffet or preparation tables storage componentcan hold food.1This test method
12、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 May 1,2016.Published August 2016.Originallyapproved in 2001.Last previous edition approved in 2010 as F2143 04(
13、2010).DOI:10.1520/F2143-16.2Available from NSF International,P.O.Box 130140,789 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.4Ava
14、ilable from American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,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.6Available from National Technical Information Service(NTIS),53
15、01 ShawneeRd.,Alexandria,VA 22312,http:/www.ntis.gov.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.8 test method,na definitive procedure for theidentification,measurement,and evaluation of one or morequalities,characteristics,or pro
16、perties of a material,product,system,or service that produces test results.3.1.9 uncertainty,nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4.Summary of Test Method4.1 Power is determined to confirm that the buffet/preparation table is operating within 5%of the manufacturersrated power.4.2 Buffet/preparation table energy consumption is deter-mined with the upper lid in the raised position while the unit isused to maint