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Significance and Use
5.1 The energy input rate and thermostat calibration tests are used to confirm that the drawer warmer 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 drawer warmer can be ready for operation.
5.3 Idle energy rate and holding energy rate can be used by the food service operator to estimate energy consumption during operating periods and to consider energy consumption when choosing a drawer warmer.
5.4 The drawer pan temperature and drawer pan temperature uniformity can be used by an operator to choose a drawer warmer which meets their food holding needs.
1.1 This test method evaluates the preheat, idle, and holding energy consumption and temperature uniformity of drawer warmers. The food service operator can use this evaluation to select a drawer warmer and understand its energy performance and temperature uniformity. A drawer warmer is described as a commercial kitchen appliance that consists of one or more heated drawers and which 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 freestanding and built-in electric drawer warmers equipped for:
1.2.1 Industry-standard 12 × 20 × 6–in. (nominal size) pans, or
1.2.2 Standard-oversized 15 × 20 × 5–in. (nominal size) pans.
1.3 The drawer warmer can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate ( ),
1.3.2 Energy consumption rate at maximum setting ( ),
1.3.3 Temperature calibration ( ),
1.3.4 Preheat energy consumption and time ( ),
1.3.5 Idle energy rate ( ),
1.3.6 Holding energy rate ( ), and
1.3.7 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.
NSF StandardStandard Number 4—Commercial Cooking, Rethe
ICS Number Code 97.040.50 (Small kitchen appliances)
UNSPSC Code 48101510(Commercial use food warmers)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM F2142-01(2019), Standard Test Method for Performance of Drawer Warmers, ASTM International, West Conshohocken, PA, 2019, www.astm.orgBack to Top