Full Description

1.1This test method evaluates the energy consumption and performance of staff-serve hot deli cases with heated wells located within a fully or partially enclosed heated cavity. The food service operator can use this evaluation to select a staff served hot deli case and understand its energy consumption and performance.

1.2This test method is applicable to electric powered, hot deli cases that have been designed for staff service of prepared hot food items that are held in open hotel pans.

1.3The deli case can be evaluated with respect to the following (where applicable):

1.3.1Energy input rate (10.2),

1.3.2Holding capacity (10.3),

1.3.3Holding temperature calibration (10.3),

1.3.4Preheat energy rate, (10.4),

1.3.5Idle energy rate (10.5), and

1.3.6Holding energy rate (10.6).

1.4The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.

1.5This test method may involve hazardous materials, operations, and equipment. 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.