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Standard Test Method for Performance of Hot Deli Cases
1.1 This test method evaluates the energy consumption and performance of 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, open or closed, hot deli cases.
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 Energy and temperature at the minimum setting (10.3),
1.3.3 Energy and temperature at the maximum setting (10.3),
1.3.4 Energy and temperature at the manufacturer's recommended setting (10.3),
1.3.5 Holding capacity (10.4),
1.3.6 Holding temperature calibration (10.4),
1.3.7 Preheat energy rate, (10.5),
1.3.8 Idle energy rate (10.6), and
1.3.9 Holding energy rate (10.7).
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.
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