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Significance and Use
5.1 The energy input rate is used to confirm that the deli case is operating properly prior to further testing.
5.2 Holding temperature range is useful for food service operators in selecting a unit that matches their holding requirements.
5.3 Capacity is used by food service operators to choose a deli case that matches their food holding requirements.
5.4 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the deli case can be ready for operation.
5.5 Holding energy rate and idle energy rate can be used by the food service operator to estimate deli case energy consumption.
1.1 This test method evaluates the energy consumption and performance of self-serve hot deli cases. The food service operator can use this evaluation to select a deli case and understand its energy consumption and performance.
1.2 This test method is applicable to electric, fully open or partially open, hot deli cases that have been designed to hold and merchandise prepackaged hot food. For staff-serve hot deli cases, refer to Test Method .
1.3 The deli case can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate ( ),
1.3.2 Energy and temperature at the minimum setting ( ),
1.3.3 Energy and temperature at the maximum setting ( ),
1.3.4 Energy and temperature at the manufacturer's recommended setting ( ),
1.3.5 Holding capacity ( ),
1.3.6 Holding temperature calibration ( ),
1.3.7 Preheat energy rate ( ),
1.3.8 Idle energy rate ( ), and
1.3.9 Holding energy rate ( ).
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered 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.
A36/A36M Specification for Carbon Structural Steel
F2472 Test Method for Performance of Staff-Serve Hot Deli Cases
ICS Number Code 97.040.50 (Small kitchen appliances)
UNSPSC Code 48102100(Storage and handling equipment and supplies)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM F2141-07(2019), Standard Test Method for Performance of Self-Serve Hot Deli Cases, ASTM International, West Conshohocken, PA, 2019, www.astm.orgBack to Top