ASTM F2143-2016 Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables《冷藏柜和食品加工台性能的标准试验方法》.pdf

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1、Designation: F2143 16 An American National StandardStandard Test Method forPerformance of Refrigerated Buffet and Preparation Tables1This standard is issued under the fixed designation F2143; the number immediately following the designation indicates the year oforiginal adoption or, in the case of r

2、evision, the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method covers evaluation of the energy con-sumption of refrigerated buffet and preparat

3、ion tables. Thefood service operator can use this evaluation to select arefrigerated buffet and preparation table and understand itsenergy performance.1.2 This test method is applicable to electric self-containedrefrigerators used for holding and displaying refrigerated foodin an open area.1.3 The r

4、efrigerated buffet and preparation table can beevaluated with respect to the following (where applicable):1.3.1 Maximum power, or maximum current draw (10.1),1.3.2 Thermostat calibration (10.4), and1.3.3 Energy consumption (10.5).1.4 The values stated in inch-pound units are to be regardedas standar

5、d. The SI units given in parentheses are for informa-tion only.1.5 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applic

6、a-bility of regulatory limitations prior to use.2. Referenced Documents2.1 NSF Standard:2ANSI/NSF 7 Commercial Refrigerators and Freezers2.2 ASHRAE Guideline:3ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data2.3 ANSI/ASHRAE Standards:4ANSI/ASHRAE 72-2014 Method of Testing Open

7、Refrig-erators for Food Stores2.4 Food and Drug Administration, U.S. Public HealthService Regulation:5Food Code, 19993. Terminology3.1 Definitions:3.1.1 production capacity, nmaximum volumetric storagecapacity (ft3(m3) at which the refrigerated buffet and prepa-ration tables open display area can ho

8、ld using a specifiedcontainer filled to12 in. of the container rim.3.1.2 refrigerated buffet and preparation table, nbuffet/preparation table herein, equipment designed with a refriger-ated open top or open condiment rail.3.1.3 refrigerated buffet table or unit, nequipment de-signed with mechanical

9、refrigeration that is intended to receiverefrigerated food and maintain food product temperatures andis intended for customer service such as a salad bar.Aunit mayor may not be equipped with a lower refrigerated compart-ment.63.1.4 refrigerated food preparation unit, nequipment de-signed with a refr

10、igerated open top or open condiment rail suchas refrigerated sandwich units, pizza preparation tables, andsimilar equipment. The unit may or may not be equipped witha lower refrigerated compartment.63.1.5 self-contained refrigerator, na refrigerator whosecondensing unit is attached as an integral co

11、mponent of theunit.63.1.6 storage refrigerator or freezer, na refrigerator orfreezer designed for cold storage of nonfrozen or frozen foods.3.1.7 storage capacity, nmaximum volumetric storagecapacity (ft3(m3) as determined by the manufacturer at whichthe refrigerated buffet or preparation tables sto

12、rage componentcan hold food.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved May 1, 2016. Published August 2016. Originallyapproved in 2001. L

13、ast previous edition approved in 2010 as F2143 04 (2010).DOI: 10.1520/F2143-16.2Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140, http:/www.nsf.org.3Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE),

14、 1791 Tullie Circle, NE, Atlanta, GA30329, http:/www.ashrae.org.4Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.5Available from National Technical Information Service (NTIS), 5285 PortRoyal Rd., Springfield, VA 22161, htt

15、p:/www.ntis.gov.6Available from National Technical Information Service (NTIS), 5301 ShawneeRd., Alexandria, VA 22312, http:/www.ntis.gov.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.8 test method, na definitive procedure for th

16、eidentification, measurement, and evaluation of one or morequalities, characteristics, or properties of a material, product,system, or service that produces test results.3.1.9 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reporte

17、d test result.4. Summary of Test Method4.1 Power is determined to confirm that the buffet/preparation table is operating within 5 % of the manufacturersrated power.4.2 Buffet/preparation table energy consumption is deter-mined with the upper lid in the raised position while the unit isused to mainta

18、in the temperature of water being held in therefrigerated rail and with the upper lid in the lowered positionwithout any pans in the refrigerated rail.4.3 Production capacity is determined by measuring theamount of water that the refrigerated rail can hold, using aspecified container filled to12 in.

19、 of the container rim.5. Significance and Use5.1 The power test is used to confirm that the buffet/preparation table is operating properly prior to further testing.5.2 Buffet/preparation table energy consumption is a preciseindicator of buffet/preparation table energy performance underthe test loadi

20、ng condition and under a simulated overnightoperating condition. This information enables the food serviceoperator to consider energy performance when selecting abuffet/preparation table.5.3 Production capacity is used by food service operators tochoose a buffet/preparation table that matches their

21、food outputrequirements.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to25 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.6.2 Pans, for holding water. Standard 4-in. (102-mm) deep16-size steam table pans are used in this test method. Pans shallhave nominal dimens

22、ions of661516 4 in. (162 176 102mm). Metal pans shall be used. The weight of the pan shall be0.70 6 0.07 lb. The buffet/preparation table manufacturer mayprovide alternative pans if the unit is designed specifically toonly be used with the alternative pans. If alternative pans areused, they shall ha

23、ve nominal dimensions as close to that of thestandard pans as is available. All pans must be equipped withthermocouples for temperature measurement. An example of atypical setup is shown in Fig. 1.The thermocouple lead shall belong enough to allow connection to the monitoring devicewhile the pans ar

24、e in the storage refrigerator.6.3 Electronic Humidity Sensor, for measuring the relativehumidity within the test environment with a range of 25 to 45% and an uncertainty of 62%.6.4 Thermocouple Probe, capable of immersion with arange of 30 to 50F and an uncertainty of 61F. Preferablyindustry standar

25、d type T or type K thermocouples.6.5 Power Meter, for measuring the electrical energy con-sumption of a buffet/preparation table, shall have a resolutionof at least 1 W and a maximum uncertainty no greater than1.5 % of the measured value for any demand greater than 100W. For any demand less than 100

26、 W, the meter shall have aresolution of at least 1 W and a maximum uncertainty nogreater than 10 %.6.6 Air Velocity Meter, for measuring air velocity around thebuffet/preparation table with an uncertainty of 610%at100ft/min (0.51 m/s) and capable of measuring air velocities at 50ft/min (0.25 m/s).7.

27、 Reagents and Materials7.1 WaterDistilled water shall be used.8. Sampling, Test Units8.1 Buffet/Preparation TableSelect a representative pro-duction model for performance testing.9. Preparation of Apparatus9.1 Install the buffet/preparation table according to themanufacturers instructions. Position

28、the buffet/preparationtable so that there is 6 in. clearance maintained between a backwall and the back vertical plane of the buffet/preparation table.In addition, both sides of the buffet/preparation table shall be aminimum of 12 in. from any side wall, or side partition (seeFIG. 1 Pan With Thermoc

29、ouple ProbeF2143 162Fig. 2). Walls can be portable or suspended from ceiling. Thereshall be a minimum of 3 ft of clearance between the frontvertical plane of the buffet/preparation table and any wall orpartition. Report appliance placement relative to test roomwalls in results reporting section.9.2

30、The testing environment during energy tests shall bemaintained as follows: ambient temperature of 86 6 2F (30 61C), no vertical temperature gradient exceeding 1.5F/ft(2.5C/m), relative humidity of 35 6 5 % and maximum aircurrent velocity of 50 ft/min (0.25 m/s) across the surfaces ofthe test pans wh

31、ile the buffet/preparation table is not operating.9.3 Ambient temperatures shall be measured at two loca-tions along a vertical line at the center line of the buffet/preparation table. The first shall be 5.9 6 2 in. (150 6 50 mm)above the highest point on the buffet/preparation table. Thesecond shal

32、l be at the geometric center of the buffet/preparationtable. Both points shall be located 36 6 2 in. (914 6 50 mm)out from the front face of the buffet/preparation table. It shallbe verified that no location around the perimeter of thebuffet/preparation table at the same heights as the two pointshas

33、 an average temperature lower than that specified for the testconditions.9.4 Connect the buffet/preparation table to a calibratedenergy test meter. A voltage regulator may be required duringtests if the voltage supply is not within 62.5 % of themanufacturers rated voltage.9.5 Confirm (while the buff

34、et/preparation table compres-sor(s) are energized) that the supply voltage is within 62.5 %of the operating voltage specified by the manufacturer duringthe entire test period. Record the test voltage throughout eachtest.NOTE 1It is the intent of the testing procedure herein to evaluate theperformanc

35、e of a buffet/preparation table at its rated voltage. If a unit israted for dual voltage (that is, designed to operate at either 208 or 240 Vwith no change in components), the voltage selected by the manufacturerand/or tester shall be reported. If a buffet/preparation table is designed tooperate at

36、two voltages without a change in components, the performanceof the unit (for example, holding energy rate) may differ at the twovoltages.9.6 If the buffet/preparation table is equipped with a refrig-erated compartment, the compartment air temperature shall bemonitored to evaluate the buffet/preparat

37、ion tables ability tomaintain the air temperature between 33F (1C) and 41F(5C). The compartment shall be empty, and three thermo-couples shall be used to monitor air temperatures. If thebuffet/preparation table is not equipped with a refrigeratedcompartment then skip steps 9.6.1 9.6.3.9.6.1 For buff

38、et/preparation tables with refrigerated com-partments position thermocouple no. 1 when viewed from thefront of the refrigerated table 5 6 0.25 in (127 6 6 mm) fromthe left interior wall. Center the thermocouple in the compart-ment relative to the front and the back. For refrigeratedcompartments with

39、 overhead cooling, position the thermo-couple 2 6 0.25 in. (51 6 6 mm) above the bottom horizontalplane of the compartment. For units where the evaporator is notsuspended from the ceiling, the thermocouple shall be placed 56 0.25 in. (127 6 6 mm) down from the ceiling.9.6.2 Position thermocouple no.

40、 2 centered front-to-back,top-to-bottom, and left-to-right.9.6.3 Position thermocouple no. 3 when viewed from thefront of the refrigerated table 5 6 0.25 in. (127 6 6 mm) fromthe right interior wall and 5 6 0.25 in. (127 6 6 mm) above theinternal floor of the compartment. Center the thermocouple int

41、he compartment relative to the front and the back.10. ProcedureNOTE 2Prior to starting this test, the tester should read the operatingmanual and fully understand the operation of the appliance.10.1 General:10.1.1 Record the following for each test run: (1) voltage,(2) current, (3) power, (4) relativ

42、e humidity, (5) ambienttemperature, (6) pan water temperatures, and (7) refrigeratedcompartment air temperatures. All data points shall be mea-sured continuously in 1 min intervals or less for each test. For(1) voltage, (2) current, and (3) power the recorded values shallbe the average reading over

43、each 1 min or shorter interval.10.1.2 For each test run, confirm that the peak amperagedraw rate is below the manufacturers rated maximum amper-age. If the measured amperage is greater than the ratedFIG. 2 Example of Appliance PlacementF2143 163maximum amperage, terminate testing and contact the man

44、u-facturer. The manufacturer may make appropriate changes oradjustments to the buffet/preparation table.10.2 Pan Thermocouple Placement:10.2.1 Determine whether standard, 4-in. (102-mm) deep16-sized pans or manufacturer specified pans will be used tohold water in the display (rail) area of the buffe

45、t/preparationtable. During the test, thermocouples will measure the tem-perature of the water in the pans. Place the pans in display area(rail) of the buffet/preparation table to determine thermocoupleplacement. Later, when the water is prepared, the pans will befilled with water to within12 in. (13

46、 mm) of the pans top rim.Note where12 in. (13 mm) is from the pans top rim fordetermining placement of thermocouples.10.2.2 Install a thermocouple at the geometric center of thewater in the pans, top to bottom, side to side, and front to back,of every pan in the display area (rail). Thermocouple lea

47、dsshould be firmly attached to the pan to prevent movement. Thethermocouple leads should be long enough to allow connectionto the monitoring device while the pans are in the buffet/preparation table. See Fig. 3 for an example of standard panswith thermocouple probes.10.3 Stabilization/Run-in Time:10

48、.3.1 Establish and maintain the test room (test chamber)conditions of 86 6 2F (30 6 1C) ambient temperature, novertical temperature gradient exceeding 1.5F/ft (2.5C/m),relative humidity of 35 6 5 % and maximum air currentvelocity of 50 ft/min (0.25 m/s) across the surfaces of the testpans while the

49、buffet/preparation table is not operating.10.3.2 Place the buffet/preparation table in test environment(test chamber).10.3.3 Place the empty pans into the display area (rail) ofthe buffet/preparation table. If the manufacturers instructionsspecify pans should not be empty while in the display area(rail) of the buffet/preparation table, follow the manufacturersinstructions for what is acceptable. If the unit is equipped withcover(s) for the display area, the cover(s) shall be open.10.3.4 Allow the unit to run for not less