ASTM F2140 : 24

Standard Test Method for Performance of Hot Food Holding Cabinets

Standard Details

1.1 This test method evaluates the preheat energy consumption, idle energy consumption, and dynamic 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 overall performance. 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 Dynamic Energy Consumption and Performance (10.6) (active humidified cabinets), and

1.3.6 Temperature uniformity (10.5 and 10.6).

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.