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.

1.1 This test method evaluates the preheat energy consumption, idle energy consumption, and dynamic 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 overall performance. 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.

1.2 This test method is applicable to electric hot food holding cabinets.

1.3 The hot food holding cabinet can be evaluated with respect to the following (where applicable):

1.3.1 Energy input rate (10.2),

1.3.2 Temperature calibration (10.3),

1.3.3 Preheat energy consumption and time (10.4),

1.3.4 Energy consumption (idle energy rate) (10.5),

1.3.5 Dynamic Energy Consumption and Performance (10.6) (active humidified cabinets), and

1.3.6 Temperature uniformity (10.5 and 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.