Document Center is acquired by Nimonik

Scope

1.1 This 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.

1.2 This test method is applicable to freestanding and built-in electric drawer warmers equipped for:

1.2.1 Industry-standard 12 x 20 x 6-in. (nominal size) pans, or

1.2.2 Standard-oversized 15 x 20 x 5-in. (nominal size) pans.

1.3 The drawer warmer can be evaluated with respect to the following (where applicable):

1.3.1 Energy input rate (10.2),

1.3.2 Energy consumption rate at maximum setting (10.2),

1.3.3 Temperature calibration (10.3),

1.3.4 Preheat energy consumption and time (10.4),

1.3.5 Idle energy rate (10.5),

1.3.6 Holding energy rate (10.6), and

1.3.7 Temperature uniformity (10.6).

1.4 The values stated in inch-pound units are to be regarded as standard.

1.5 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.

Keywords

drawer warmer; holding energy; idle energy consumption; preheat time and energy consumption; temperature uniformity; ICS Number Code 97.040.50 (Small kitchen appliances)

To find similar documents by ASTM Volume:

15.12 (Livestock, Meat, and Poultry Evaluation Systems; Food Service Equipment)

To find similar documents by classification:

97.040.50 (Small kitchen appliances Including food waste disposal units)

This document comes with our free Notification Service, good for the life of the document.

This document is available in either Paper or PDF format.