This test method covers evaluation of the energy consumption and refrigeration performance of refrigerated buffet and preparation tables. The food service operator can use this evaluation to select a refrigerated buffet and preparation table and understand its energy performance. This test method is applicable to electric self-contained refrigerators used for holding and displaying refrigerated food in an open area. The refrigerated buffet and preparation table can be evaluated with respect to the following (where applicable): Maximum energy input rate, or maximum current draw (10.1), Thermostat calibration (10.4),Lid up energy rate and temperature performance (10.5), and Lid down energy rate (10.6). The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only. 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.
ANSI/ASTM F2143:2004 history
2016ANSI/ASTM F2143:2016 Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables
2004ANSI/ASTM F2143:2004 Test Method for Performance of Refrigerated Buffet and Preparation Tables