Standard Test Method for Performance of Self-Serve Hot Deli Cases
Standard Test Method for Performance of Self-Serve Hot Deli CasesF2141-07R13ASTM|F2141-07R13|en-USStandard Test Method for Performance of Self-Serve Hot Deli CasesStandardF2141 Standard Test Method for Performance of Self-Serve Hot Deli Cases>newBOS Vol. 15.12 Committee F26
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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 Holding temperature range is useful for food service operators in selecting a unit that matches their holding requirements.
5.3 Capacity is used by food service operators to choose a deli case that matches their food holding requirements.
5.4 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.
5.5 Holding energy rate and idle energy rate can be used by the food service operator to estimate deli case energy consumption.
Scope
1.1 This test method evaluates the energy consumption and performance of self-serve 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, fully open or partially open, hot deli cases that have been designed to hold and merchandise prepackaged hot food. For staff-serve hot deli cases, refer to Test Method F2472.
1.3 The deli case can be evaluated with respect to the following (where applicable):
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered 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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