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Normas ASTM – AENOR
ASTM F2140-11

ASTM F2140-11

Standard Test Method for Performance of Hot Food Holding Cabinets

Fecha:
2019-06-21 /Historical
Superseeded by:
Significance and Use:

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.

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.

Energy consumption (idle energy rate) can be used by the food service operator to estimate energy consumption during operating periods.

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.

The relative humidity percentage can be used by operators to select a hot food holding cabinet that will meet their food-holding needs.

The temperature uniformity can be used by operators to choose a hot food cabinet that meets their food-holding needs.

Scope:

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 (10.2),

1.3.2 Temperature calibration (10.3),

1.3.3 Preheat energy consumption and time (10.4),

1.3.4 Energy consumption (idle energy rate) (10.5),

1.3.5 Energy consumption with water (humidity pan) device and relative humidity (if applicable) (10.5) and

1.3.6 Temperature uniformity (10.5).

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 and health practices and determine the applicability of regulatory limitations prior to use.

Keywords:
hot food holding cabinet; idle energy consumption; preheat time and energy consumption: Temperature uniformity; Cooking/food service equipment performance; Energy consumption; Hot food holding cabinets; Idle energy consumption/rate; Preheat energy consumption/time; Relative humidity (RH)
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