ASTM F2143-24
(Test Method)Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables
Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables
SIGNIFICANCE AND USE
5.1 The power test is used to confirm that the buffet/preparation table is operating properly prior to further testing.
5.2 Buffet/preparation table energy consumption is a precise indicator of buffet/preparation table energy performance under the test loading condition and under a simulated overnight operating condition. This information enables the food service operator to consider energy performance when selecting a buffet/preparation table.
5.3 Production capacity is used by food service operators to choose a buffet/preparation table that matches their food output requirements.
SCOPE
1.1 This test method covers evaluation of the energy consumption of refrigerated buffet and preparation tables. The food service operator can use this evaluation to select a refrigerated buffet and preparation table and understand its energy performance.
1.2 This test method is applicable to electric self-contained refrigerators used for holding and displaying refrigerated food in an open area.
1.3 The refrigerated buffet and preparation table can be evaluated 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), and
1.3.3 Energy consumption (10.5).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
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This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F2143 − 24 An American National Standard
Standard Test Method for
1
Performance of Refrigerated Buffet and Preparation Tables
This standard is issued under the fixed designation F2143; 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.
3
1. Scope 2.2 ASHRAE Guideline:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
1.1 This test method covers evaluation of the energy con-
of Experimental Data
sumption of refrigerated buffet and preparation tables. The
4
2.3 ANSI/ASHRAE Standards:
food service operator can use this evaluation to select a
ANSI/ASHRAE 72-2014 Method of Testing Open Refrig-
refrigerated buffet and preparation table and understand its
erators for Food Stores
energy performance.
2.4 Food and Drug Administration, U.S. Public Health
1.2 This test method is applicable to electric self-contained
5
Service Regulation:
refrigerators used for holding and displaying refrigerated food
Food Code, 1999
in an open area.
1.3 The refrigerated buffet and preparation table can be
3. Terminology
evaluated with respect to the following (where applicable):
3.1 Definitions:
1.3.1 Maximum power, or maximum current draw (10.1),
3.1.1 production capacity, n—maximum volumetric storage
3 3
1.3.2 Thermostat calibration (10.4), and
capacity (ft (m )) at which the refrigerated buffet and prepa-
1.3.3 Energy consumption (10.5).
ration table’s open display area can hold using a specified
1
container filled to ⁄2 in. of the container rim.
1.4 The values stated in inch-pound units are to be regarded
3.1.2 refrigerated buffet and preparation table, n—buffet/
as standard. The SI units given in parentheses are for informa-
preparation table herein, equipment designed with a refriger-
tion only.
ated open top or open condiment rail.
1.5 This standard does not purport to address all of the
3.1.3 refrigerated buffet table or unit, n—equipment de-
safety concerns, if any, associated with its use. It is the
signed with mechanical refrigeration that is intended to receive
responsibility of the user of this standard to establish appro-
refrigerated food and maintain food product temperatures and
priate safety, health, and environmental practices and deter-
is intended for customer service such as a salad bar. A unit may
mine the applicability of regulatory limitations prior to use.
or may not be equipped with a lower refrigerated compart-
1.6 This international standard was developed in accor-
6
ment.
dance with internationally recognized principles on standard-
3.1.4 refrigerated food preparation unit, n—equipment de-
ization established in the Decision on Principles for the
signed with a refrigerated open top or open condiment rail such
Development of International Standards, Guides and Recom-
as refrigerated sandwich units, pizza preparation tables, and
mendations issued by the World Trade Organization Technical
similar equipment. The unit may or may not be equipped with
Barriers to Trade (TBT) Committee.
6
a lower refrigerated compartment.
2. Referenced Documents
3.1.5 self-contained refrigerator, n—a refrigerator whose
condensing unit is attached as an integral component of the
2
2.1 NSF Standard: 6
unit.
ANSI/NSF 7 Commercial Refrigerators and Freezers
3
Available from American Society of Heating, Refrigerating, and Air-
1
This test method is under the jurisdiction of ASTM Committee F26 on Food Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Service Equipment and is the direct responsibility of Subcommittee F26.06 on 30329, http://www.ashrae.org.
4
Productivity and Energy Protocol. Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
Current edition approved Jan. 15, 2024. Published February 2024. Originally 4th Floor, New York, NY 10036, http://www.ansi.org.
5
approved in 2001. Last previous edition approved in 2016 as F2143 – 16. DOI: Available from National Technical Information Service (NTIS), 5285 Port
10.1520/F2143-24. Royal Rd., Springfield, VA 22161, http://www.ntis.gov.
2 6
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Available from National Technical Information Service (NTIS), 5301 Shawnee
Arbor, MI 48113-0140, http://www.nsf.org. Rd., Alexandria, VA 22312, http://www.ntis.gov.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
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F2143 − 24
3.1.6 s
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F2143 − 16 F2143 − 24 An American National Standard
Standard Test Method for
1
Performance of Refrigerated Buffet and Preparation Tables
This standard is issued under the fixed designation F2143; 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
1.1 This test method covers evaluation of the energy consumption of refrigerated buffet and preparation tables. The food service
operator can use this evaluation to select a refrigerated buffet and preparation table and understand its energy performance.
1.2 This test method is applicable to electric self-contained refrigerators used for holding and displaying refrigerated food in an
open area.
1.3 The refrigerated buffet and preparation table can be evaluated 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), and
1.3.3 Energy consumption (10.5).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility
of the user of this standard to establish appropriate safety and healthsafety, health, and environmental practices and determine
the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization
established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued
by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents
2
2.1 NSF Standard:
ANSI/NSF 7 Commercial Refrigerators and Freezers
3
2.2 ASHRAE Guideline:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
4
2.3 ANSI/ASHRAE Standards:
ANSI/ASHRAE 72-2014 Method of Testing Open Refrigerators for Food Stores
1
This test method is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved May 1, 2016Jan. 15, 2024. Published August 2016February 2024. Originally approved in 2001. Last previous edition approved in 20102016 as
F2143 – 04 (2010). DOI: 10.1520/F2143-16.16. DOI: 10.1520/F2143-24.
2
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140, http://www.nsf.org.
3
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,
http://www.ashrae.org.
4
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F2143 − 24
5
2.4 Food and Drug Administration, U.S. Public Health Service Regulation:
Food Code, 1999
3. Terminology
3.1 Definitions:
3 3
3.1.1 production capacity, n—maximum volumetric storage capacity (ft (m )) at which the refrigerated buffet and preparation
1
table’s open display area can hold using a specified container filled to ⁄2 in. of the container rim.
3.1.2 refrigerated buffet and preparation table, n—buffet/preparation table herein, equipment designed with a refrigerated open top
or open condiment rail.
3.1.3 refrigerated buffet table or unit, n—equipment designed with mechanical refrigeration that is intended to receive refrigerated
food and maintain food product temperatures and is intended for customer service such as a salad bar. A unit may or may not be
6
equipped with a lower refrigerated compartment.
3.1.4 refrigerated food preparation unit, n—equipment designed with a refrigerated open top or open condiment rail such as
refrigerated sandwich units, pizza preparation tables, and similar equipment. The unit may or may not be equipped with a lower
6
refrigerated compartment.
6
3.1.5 self-contained refrigerator, n—a refrigerator whose condensing unit is attached as an integral component of the unit.
3.1.6 storage refrigerator or freezer, n—a refrigerator or freezer designed for
...
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