ASTM F2140-01(2007)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
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An American National Standard
Designation:F2140–01 (Reapproved 2007)
Standard Test Method for
Performance of Hot Food Holding Cabinets
This standard is issued under the fixed designation F2140; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2.2 NSF Standard:
Standard Number 4—Commercial Cooking, Rethermaliza-
1.1 This test method evaluates the preheat energy consump-
tion, and Powered Hot Food Holding and Transport
tion and idle energy consumption of hot food holding cabinets.
Equipment
Thefoodserviceoperatorcanusethisevaluationtoselectahot
food holding cabinet and understand its energy performance,
3. Terminology
temperatureuniformity,andrelativehumidity(ifapplicable).A
3.1 Definitions:
hot food holding cabinet is described as a commercial kitchen
3.1.1 energy input rate, n—peak rate at which a hot food
appliance that is used to hold hot food (usually no greater than
holding cabinet consumes energy (kW), typically reflected
200°F) that has been cooked in a separate appliance at a
during preheat.
specified temperature.
3.1.2 holding cavity, n—that portion of the appliance in
1.2 This test method is applicable to electric hot food
which food products are held.
holding cabinets.
3.1.3 hot food holding cabinet, n—an appliance that is
1.3 The hot food holding cabinet can be evaluated with
designed to hold hot food that has been cooked in a separate
respect to the following (where applicable):
appliance at a specified temperature.
1.3.1 Energy input rate (10.2),
3.1.4 idle energy rate—dry, n—the rate of energy consumed
1.3.2 Temperature calibration (10.3),
(kW) by the hot food holding cabinet while “idling” the
1.3.3 Preheat energy consumption and time (10.4),
holding cavity at the control set point without using the
1.3.4 Energy consumption (idle energy rate) (10.5),
humidity generating device, if applicable.
1.3.5 Energyconsumptionwithwater(humiditypan)device
3.1.5 idle energy rate—wet, n—therateofenergyconsumed
and relative humidity (if applicable) (10.5) and
(kW) by the hot food holding cabinet while “idling” the
1.3.6 Temperature uniformity (10.5).
holding cavity at the control set point while generating
1.4 The values stated in inch-pound units are to be regarded
humidity, if applicable.
as standard.
3.1.6 preheat energy, n—amount of energy consumed by
1.5 This standard does not purport to address all of the
the hot food holding cabinet while preheating the cabinet from
safety concerns, if any, associated with its use. It is the
ambient room temperature (75 6 2.5°F) to 150°F, with the
responsibility of the user of this standard to establish appro-
control(s) set to a calibrated 150°F.
priate safety and health practices and determine the applica-
3.1.7 preheat rate, n—average rate (°F/min) at which the
bility of regulatory limitations prior to use.
hot food holding cabinet is heated from ambient temperature
2. Referenced Documents (75 6 2.5°F) to 150°F, with the control(s) set to a calibrated
150°F.
2.1 ASHRAE Document:
3.1.8 preheat time, n—time required for the hot food
ASHRAE Guideline 2—1986 (RA90) “Engineering Analy-
holding cabinet to preheat from ambient room temperature (75
sis of Experimental Data”
6 2.5°F) to 150°F, with the control(s) set to a calibrated 150°F.
3.1.9 uncertainty, n—measure of systematic and precision
errors in specified instrumentation or measure of repeatability
This test method is under the jurisdiction of ASTM Committee F26 on Food
of a reported test result.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
3.1.10 water device, n—a humidity pan or similar water-
Productivity and Energy Protocol.
Current edition approved April 1, 2007. Published July 2007. Originally holding vessel, which is filled with water, that is built into the
approved in 2001. Last previous edition approved in 2001 as F2140 – 01. DOI:
cabinet.
10.1520/F2140-01R07.
Available from American Society of Heating, Refrigerating, and Air-
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
30329, http://www.ashrae.org. Arbor, MI 48113-0140, http://www.nsf.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F2140–01 (2007)
4. Summary of Test Method 7. Reagents and Materials
4.1 The hot food holding cabinet is connected to the 7.1 Aluminum Sheet Pans, measuring 18 3 26 3 1 in. for
appropriate metered energy source, and energy input rate is theidletests.(Pansmeasuring13 318 31in.maybeusedfor
determined to confirm that the appliance is operating within smaller units if the larger pans do not fit).
5 % of the nameplate energy input rate.
8. Sampling, Test Units
4.2 The accuracy of the hot food holding cabinet’s tempera-
ture control is checked at 150°F and adjusted as necessary to 8.1 Hot Food Holding Cabinet—Select a representative
within 65°F. production model for performance testing.
4.3 The amount of energy and time required to preheat the
9. Preparation of Apparatus
hot food holding cabinet to 150°F, based on a calibrated 150°F
set point, is determined. 9.1 Install the hot food holding cabinets according to the
4.4 The rate of idle energy consumption is determined with manufacturer’s instructions in an appropriate space. All sides
thehotfoodholdingcabinetsettomaintain150°Fwithnofood of the hot food holding cabinets shall be a minimum of 3 ft
load and no humidity generation. from any side wall, side partition, or other operating appliance.
4.5 The rate of idle energy consumption with water device The associated heating or cooling system for the space shall be
and relative humidity (if applicable) with no food load.
capable of maintaining an ambient temperature of 75 6 2.5°F
4.6 The degree of temperature stratification at 150°F is within the testing environment.
determined.
9.2 Connect the hot food holding cabinet to a calibrated
energy test meter. A voltage regulator may be required during
5. Significance and Use tests if the voltage supply is not within 62.5 % of the
manufacturer’s nameplate voltage.
5.1 The energy input rate and thermostat calibration tests
9.3 Confirm (while the elements are energized) that the
are used to confirm that the hot food holding cabinet is
supply voltage is within 62.5 % of the operating voltage
operating properly prior to further testing.
specified by the manufacturer. Record the test voltage for each
5.2 Preheat energy and time can be useful to food service
test.
operators to manage energy demands and to know how quickly
the hot food holding cabinet can be ready for operation.
NOTE 1—It is the intent of the testing procedure herein to evaluate the
5.3 Energy consumption (idle energy rate) can be used by performance of a hot food holding cabinet at its rated electric voltage. If
an electric unit is rated dual voltage (that is, designed to operate at either
the food service operator to estimate energy consumption
208 or 240 V with no change in components), the voltage selected by the
during operating periods.
manufacturer and/or tester shall be reported. If a hot food holding cabinet
5.4 Energy consumption (idle energy rate) with the water
is designed to operate at two voltages without a change in the resistance
device can be used by the food service operator to estimate
of the heating elements, the performance of the unit (for example, preheat
energy consumption during operating periods with the humid-
time) may differ at the two voltages.
ity device.
9.4 Assure that the hot food holding cabinet’s vent (if
5.5 The relative humidity percentage can be used by opera-
applicable) is closed for all tests.
tors to select a hot food holding cabinet that will meet their
9.5 For the preheat test and the idle test, each tested cabinet
food-holding needs.
will have a minimum of three thermocouples regardless of the
5.6 The temperature uniformity can be used by operators to
physicalsizeoftheunit.Allthermocoupleplacementsaretobe
choose a hot food cabinet that meets their food-holding needs.
centered front to back and side to side. These three minimum
1 1
thermocouple locations are: 5 6 ⁄2 in. from the top, 5 6 ⁄2 in.
6. Apparatus
from the bottom, and in the geometric center (6 ⁄2 in.) of the
6.1 Data Acquisition System, for measuring energy and
cabinet. See example in Fig. 1.
temperatures, capable of multiple channel displays updating at
NOTE 2—The thermocouple placement in 9.5 is in accordance with
least every 2 s.
NSF Standard 4.
6.2 Humidity Measuring Device,withanoperatingtempera-
9.5.1 For the idle energy consumption rate test, additional
ture range of 60 to 180°F, with an accuracy of 62 % relative
temperatures shall be measured with no more than 12 in.
humidity.
vertically between adjacent measuring points, centered side to
6.3 Stop Watch, with a 1-s resolution.
side and front to back.
6.4 Thermocouple(s), industry standard type T or type K
thermocouple wire connected at the exposed ends by tightly
NOTE 3—For example, a hot food holding cabinet (measured approxi-
twisting or soldering the two wires together, with a range of 0
mately 58 in. inside the cavity, top to bottom) will have the initial
to 250°F and an uncertainty of 61°F. minimum three thermocouples per 9.5.This leaves a 24-in. space between
both the top and/or bottom thermocouples and the center thermocouple.
6.5 Watt-Hour Meter, for measuring the electrical energy
Dividing the space (24 in.) by 12 in. results in 2 sections of 12 in. where
consumption of a hot food holding cabinet, shall have a
the additional thermocouples can be placed (1 additional thermocouple in
resolution of at least 10 W·h and a maximum uncertainty no
each 24-in. section) . Installing additional thermocouples results in
greater than 1.5 % of the measured value for any demand
thermocouple placement every 12 in., for a total of 5 thermocouples in a
greater than 100W. For any demand less than 100W, the meter
full-size hot food holding cabinet. A half-size hot food holding cabinet
shall have a resolution of at least 10 W·h and a maximum
(measured approximately 24 in. inside the cavity, top to bottom) will have
uncertainty no greater than 10 %. the minimum of three thermocouples. Since the space between either the
F2140–01 (2007)
FIG. 1 Placement of Thermocouples
top or bottom thermocouples and the center thermocouple is already 7 in.,
greater than 5 %, terminate testing and contact the manufac-
it does not require additional thermocouples.
turer. The manufacturer may make appropriate changes or
adjustments to the hot food holding cabinet.
9.5.2 For the idle energy consumption test, install a relative
10.2 Energy Input Rate:
humidity sensor in the geometric center of the hot food holding
10.2.1 Set the temperature controls to 150°F and turn on the
cabinet.
hot food holding cabinet.
9.6 The idle energy consumption test will use sheet pans.
10.2.2 Start recording time and energy consumption when
One sheet pan is to be placed in the cabinet for each vertical
the elements are energized and stop recording when the
foot. Measure the inside of the cavity from top to bottom and
elements commence cycling (not when the hot food holding
divide by 12. This will determine the number of sheet pans
cabinet’s ready light comes on).
required for the idle energy test.
NOTE 4—A cabinet’s ready light is an indication that the cabinet is up
10. Procedure
to temperature and not an indication of whether the elements are on or
10.1 General:
drawing power. It is the intent of this Energy Input Rate procedure to
monitor the energy during a continuous period when the elements are
10.1.1 For the hot food holding cabinets, record the follow-
energized.
ing for each test run:
10.1.1.1 Voltage while elements are energized, 10.3 Temperature Calibration:
10.1.1.2 Ambient temperature, and 10.3.1 Install a thermocouple at the geometric center of the
10.1.1.3 Energy input rate during or immediately prior to hot food holding cabinet.
each test run. 10.3.2 Set the controls to maintain a cabinet temperature of
10.1.2 For each test run, confirm that the peak input rate is 150°F and turn the unit on. Stabilize for 60 min after the
within 65 % of the rated nameplate input. If the difference is elements commence cycling at the thermostat set point.
F2140–01 (2007)
NOTE 5—If the temperature dial does not have a temperature scale (for
10.6.2 Place the sheet pans as determined in 9.6 into the
example, 70 to 200°F), but instead has a numbered setting dial (for
predetermined positions and center front to back and side to
example, 1 to 10) use a best guess estimate at what may be 150°F for the
side (if applicable).
initial thermostat calibration setting and adjust as necessary thereafter.
10.6.3 Fill the water device (humidity pan) with 70 6 2°F
10.3.3 Monitor and record the cavity temperature every 30 water to the full mark (if applicable) or to 90 % of the pan
s for a minimum of 1 h. Average these recorded temperatures. capacity. If the unit being tested has a separate control for
humidity generation, turn the control to the highest setting.
10.3.4 As required (as indicated by the average tempera-
ture), adjust the temperature control(s) to attain an actual 10.6.4 Stabilizethehotfoodholdingcabinetfor2hafterthe
sheet pans have been inserted and the water-generating device
holding cavity temperature of 150 6 5°F. Repeat 10.3.3 to
confirm that the cavity temperature is 150 6 5°F. has been activated and filled with water.
10.6.5 Begin recording the hot food holding cabinet’s tem-
10.3.5 To facilitate further testing, mark on the dial the
perature, humidity, and energy consumption for an additional 3
exact position of the thermostat control(s) that corresponds to
h while the hot food holding cabinet is operated in this
an average holding cavity temperature of 150 6 5°F . Record
the final control setting. condition with the sheet pans and water generating device.
10.4 Preheat Energy Consumption and Time:
11. Calculation and Report
NOTE 6—The preheat test should be conducted as the first appliance
11.1 Test Hot Food Holding Cabinet:
operation on the day of the test, starting with the holding cavity at room
11.1.1 Summarize the physical and operating characteristics
temperature (75 6 2.5°F).
of the hot food holding cabinet. If needed, describe other
10.4.1 Assure that there are no sheet pans in the cabinet.
design or operating characteri
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