Standard Test Method for Performance of Hot Food Holding Cabinets
|Publication Date:||1 June 2011|
This 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 200°F) that has been cooked in a separate appliance at a specified temperature.
This test method is applicable to electric hot food holding cabinets.
The hot food holding cabinet can be evaluated with respect to the following (where applicable):
Energy input rate (10.2),
Temperature calibration (10.3),
Preheat energy consumption and time (10.4),
Energy consumption (idle energy rate) (10.5),
Energy consumption with water (humidity pan) device and relative humidity (if applicable) (10.5) and
Temperature uniformity (10.5).
The values stated in inch-pound units are to be regarded as standard.
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.