| ||Format||Pages||Price|| |
|12||$49.00||  ADD TO CART|
|Hardcopy (shipping and handling)||12||$49.00||  ADD TO CART|
Significance and Use
The energy input rate test is used to confirm that the buffet/preparation table is operating properly prior to further testing.
Lid up energy rate is a precise indicator of buffet/preparation table energy performance under the test loading condition. Lid down energy rate is a precise indicator of buffet/preparation table energy performance under a simulated overnight operating condition. This information enables the food service operator to consider energy performance when selecting a buffet/preparation table.
Production capacity is used by food service operators to choose a buffet/preparation table that matches their food output requirements.
1.1 This test method covers evaluation of the energy consumption and refrigeration performance 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 energy input rate, or maximum current draw (10.1),
1.3.2 Thermostat calibration (10.4),
1.3.3 Lid up energy rate and temperature performance (10.5), and
1.3.4 Lid down energy rate (10.6).
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 health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ANSI/ASHRAE StandardsANSI/ASHRAE72 Method of Testing Open Refrigerators for Food Stores
Food and Drug Administration, U.S. Public Health Service RegulationFoodCode,1999
ASHRAE GuidelineASHRAEGuideline2-198 Engineering Analysis of Experimental Data
NSF StandardANSI/NSF7 Commercial Refrigerators and Freezers
ICS Number Code 97.040.50 (Small kitchen appliances)
ASTM F2143-04(2010), Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables, ASTM International, West Conshohocken, PA, 2010, www.astm.orgBack to Top