ASTM F2472-05(R2021) pdf free download

ASTM F2472-05(R2021) pdf free download.Standard Test Method for Performance of Staff-Serve Hot Deli Cases
4. Summary of Test Method
4.1 The deli case is connected to the appropriate metered energy source, and energy input rate is determined to confirm that the appliance is operating within 5 % of the nameplate energy input rate. 4.2 Capacity is determined by loading the deli case’s heated wells with 4-in. (100-mm) deep half-size steam table pans. 4.3 The calibrated setting is determined by using pre- cooked food product (macaroni and cheese) in 4-in. (100-mm) deep half-size steam pans and setting controls such that lowest temperature in the center of the food pans is 142 6 2°F (61 6 1°C). 4.4 The amount of energy and time required to preheat the deli case to calibrated setting is determined. 4.5 The idle energy rate is determined with the deli case set at calibrated setting and no food in the unit. 4.6 The deli case is used to hold 4-in. (100-mm) deep half-size steam pans filled with hot food for 3 h. Food temperature and deli case energy consumption are monitored during this testing.
5. Significance and Use
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 consump- tion.
6. Apparatus
6.1 Analytical Balance Scale, for measuring weights up to 20 lb (9 kg), with a resolution of 0.01 lb (0.005 kg) and an uncertainty of 0.01 lb (0.005 kg). 6.2 Data Acquisition System, for measuring energy and temperatures, capable of multiple channel displays updating at least every 2 s. 6.3 Thermocouple(s), industry standard type T or type K thermocouple wire with a range of 0 to 250°F (−17 to 121°C) and an uncertainty of 61°F (60.5°C). 6.4 Thermocouple Probe, “fast response” type T or type K thermocouple probe, 1 ⁄ 16 in. (1.6 mm) or smaller diameter, with a 3-s or faster response time, capable of immersion with a range of0 to 250°F (−17 to 121°C) and an uncertainty of61°F (60.5°C). The thermocouple probe’s active zone shall be at the tip of the probe. 6.5 Watt-Hour Meter, for measuring the electrical energy consumption ofa deli case, shall have a resolution ofat least 10 Wh and a maximum uncertainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For any demand less than 100 W, the meter shall have a resolution ofat least 10 Wh and a maximum uncertainty no greater than 10 %.
7. Reagents and Materials
7.1 Macaroni and Cheese, a sufficient quantity of frozen, ready to cook, traditional macaroni and cheese, in half-size pans weighing approximately 4.5 lb (2.0 kg) obtained from a food distributor. 7.2 Pans, a sufficient quantity of stainless steel half-size steam pans, measuring 10 by 12 by 4 in.
9. Preparation of Apparatus
9.1 Install the deli case according to the manufacturer’s instructions in an appropriate space. All sides of the deli case shall be a minimum of12 in. (305 mm) from any side wall, side partition, or other operating appliance. The associated heating or cooling system for the space shall be capable ofmaintaining an ambient temperature of 73 6 3°F (22 6 2°C) within the testing environment. 9.2 The testing environment during energy tests shall be maintained in accordance with the section on performance for open top hot food holding equipment room specifications of NSF/ANSI 4. The NSF/ANSI 4 test room conditions are an ambient temperature of 73 6 3°F (22 6 2°C), no vertical temperature gradient exceeding 1.5°F/ft (2.5°C/m), and maxi- mum air current velocity of 50 ft/min (0.25 m/s) across the surfaces of the test pans (partially enclosed units). 9.3 Connect the deli case to a calibrated energy test meter. A voltage regulator may be required during tests if the voltage supply is not within 62.5 % of the manufacturer’s nameplate voltage.