Standard Test Method for Performance of Staff-Serve Hot Deli Cases
5.1 The energy input rate is used to confirm that the deli case is operating properly prior to further testing.
5.2 Capacity is used by food service operators to choose a deli case that matches their food holding requirements.
5.3 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.
5.4 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 staff-serve hot deli cases with heated wells located within a fully or partially enclosed heated cavity. The food service operator can use this evaluation to select a staff served hot deli case and understand its energy consumption and performance.
1.2 This test method is applicable to electric powered, hot deli cases that have been designed for staff service of prepared hot food items that are held in open hotel pans.
1.3 The deli case can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Holding capacity (10.3),
1.3.3 Holding temperature calibration (10.3),
1.3.4 Preheat energy rate, (10.4),
1.3.5 Idle energy rate (10.5), and
1.3.6 Holding energy rate (10.6).
1.4 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.5 This test method may involve hazardous materials, operations, and equipment. 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.
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