Full Description

1.1This test method evaluates the preheat energy consumption and idle 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 relative humidity (if applicable). A hot food holding cabinet is described as a commercial kitchen appliance that is used to hold hot food (usually no greater than 200F) that has been cooked in a separate appliance at a specified temperature.

1.2This test method is applicable to electric hot food holding cabinets.

1.3The hot food holding cabinet can be evaluated with respect to the following (where applicable):

1.3.1Energy input rate (10.2),

1.3.2Temperature calibration (10.3),

1.3.3Preheat energy consumption and time (10.4),

1.3.4Energy consumption (idle energy rate) (10.5),

1.3.5Energy consumption with water (humidity pan) device and relative humidity (if applicable) (10.5) and

1.3.6Temperature uniformity (10.5).

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.