ASTM F 2142 : 2001 : R2019
Current
The latest, up-to-date edition.
Standard Test Method for Performance of Drawer Warmers
Hardcopy , PDF
English
01-05-2019
Important note : Users cannot be edited or removed once added to your Multi user PDF.This test method evaluates the preheat, idle, and holding energy consumption and temperature uniformity of drawer warmers.
| Committee |
F 26
|
| DocumentType |
Test Method
|
| Pages |
8
|
| ProductNote |
This standard is also refers to ASHRAE Guideline 2—1986 (RA90).
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Current
|
| Supersedes |
1.1This test method evaluates the preheat, idle, and holding energy consumption and temperature uniformity of drawer warmers. The food service operator can use this evaluation to select a drawer warmer and understand its energy performance and temperature uniformity. A drawer warmer is described as a commercial kitchen appliance that consists of one or more heated drawers and which is used to hold hot food (usually no greater than 200°F) that has been cooked in a separate appliance, at a specified temperature.
1.2This test method is applicable to freestanding and built-in electric drawer warmers equipped for:
1.2.1Industry-standard 12 × 20 × 6–in. (nominal size) pans, or
1.2.2Standard-oversized 15 × 20 × 5–in. (nominal size) pans.
1.3The drawer warmer can be evaluated with respect to the following (where applicable):
1.3.1Energy input rate (10.2),
1.3.2Energy consumption rate at maximum setting (10.2),
1.3.3Temperature calibration (10.3),
1.3.4Preheat energy consumption and time (10.4),
1.3.5Idle energy rate (10.5),
1.3.6Holding energy rate (10.6), and
1.3.7Temperature uniformity (10.6).
1.4The values stated in inch-pound units are to be regarded as standard.
1.5This 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.
1.6This 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.
| ASTM F 2875 : 2010 : R2015 | Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods |
| ASTM F 2916 : 2019 | Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment |
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