Standard Test Method for Performance of Hot Food Holding Cabinets

Importancia y uso:

5.1 The energy input rate and thermostat calibration tests are used to confirm that the hot food holding cabinet is operating properly prior to further testing.

5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the hot food holding cabinet can be ready for operation.

5.3 Energy consumption (idle energy rate-dry) can be used by the food service operator to estimate energy consumption using minimal food-safe holding conditions during non-peak periods.

5.4 Energy consumption (dynamic rate) can be used by the food service operator who use active humidified cabinets to estimate energy consumption during peak and off-peak periods.

5.5 The wet-bulb temperature evaluation can be used by operators to ensure food safety and food quality attributes are maintained during peak and off-peak periods and help them select a hot food holding cabinet that will meet their needs.

5.6 The temperature uniformity can be used by operators to evaluate the consistency of food safety and quality throughout the cabinet and choose a hot food cabinet that meets their needs.

Subcomité:

F26.06

Referida por:

F2875-10R20, F2202-02R20, F2687-13R19, F2916-19

Volúmen:

15.12

Número ICS:

97.040.50 (Small kitchen appliances)

Palabras clave:

active humidified; hot food holding cabinet; idle energy consumption; passive humidified; preheat time and energy consumption;