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Significance and Use
5.1 The energy input rate and thermostat calibration tests are used to confirm that the hot food holding cabinet is operating properly prior to further testing.
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the hot food holding cabinet can be ready for operation.
5.3 Energy consumption (idle energy rate) can be used by the food service operator to estimate energy consumption during operating periods.
5.4 Energy consumption (idle energy rate) with the water device can be used by the food service operator to estimate energy consumption during operating periods with the humidity device.
5.5 The relative humidity percentage can be used by operators to select a hot food holding cabinet that will meet their food-holding needs.
5.6 The temperature uniformity can be used by operators to choose a hot food cabinet that meets their food-holding needs.
1.1 This test method evaluates the preheat energy consumption and idle energy consumption of hot food holding cabinets. The food service operator can use this evaluation to select a hot food holding cabinet and understand its energy performance, temperature uniformity, and relative humidity (if applicable). A hot food holding cabinet is described as a commercial kitchen appliance that is used to hold hot food (usually no greater than 200°F) that has been cooked in a separate appliance at a specified temperature.
1.2 This test method is applicable to electric hot food holding cabinets.
1.3 The hot food holding cabinet can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate ( ),
1.3.2 Temperature calibration ( ),
1.3.3 Preheat energy consumption and time ( ),
1.3.4 Energy consumption (idle energy rate) ( ),
1.3.5 Energy consumption with water (humidity pan) device and relative humidity (if applicable) ( ) and
1.3.6 Temperature uniformity ( ).
1.4 The values stated in inch-pound units are to be regarded as standard.
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.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ASHRAE DocumentASHRAE Guideline 2—1986 (RA90) “Engi
NSF StandardNSF/ANSI 4 - 2009 Commercial Cooking, Rethermalization, and Powered Hot Food Holding and Transport Equipment
ICS Number Code 97.040.50 (Small kitchen appliances)
UNSPSC Code 48101500(Cooking and warming equipment)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM F2140-11(2019), Standard Test Method for Performance of Hot Food Holding Cabinets, ASTM International, West Conshohocken, PA, 2019, www.astm.orgBack to Top