1.1 本试验方法评价热食保温柜的预热能耗、闲置能耗、动态能耗。食品服务运营商可以使用该评估来选择热食品保存柜，并了解其能量性能、温度均匀性和整体性能。热食保存柜被描述为一种商用厨房用具，用于保存在指定温度下在单独的用具中烹饪的热食（通常不大于200°F）。 1.2 本试验方法适用于电热食品存放柜。 1.3 热食保存柜可根据以下（如适用）进行评估: 1.3.1 能量输入率（ 10.2 ), 1.3.2 温度校准（ 10.3 ), 1.3.3 预热能耗和时间（ 10.4 ), 1.3.4 能耗（闲置能耗率）（ 10.5 ), 1.3.5 动态能耗和性能（ 10.6 ）（主动加湿柜），以及 1.3.6 温度均匀性（ 10.5 和 10.6 ). 1.4 以英寸-磅单位表示的值应被视为标准值。 1.5 本标准并不旨在解决与其使用相关的所有安全性问题（如果有）。本标准的使用者有责任在使用前建立适当的安全、健康和环境实践并确定法规限制的适用性。 1.6 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认的标准化原则制定的。======意义和用途====== 5.1 能量输入率和恒温器校准测试用于在进一步测试之前确认热食品保存柜正常运行。 5.2 预热能量和时间对于食品服务运营商管理能量需求和了解热食品保存柜多快可以准备好操作是有用的。 5.3 能量消耗（空闲能量率-干燥）可以由食品服务运营商使用在非高峰时段使用最小食品安全保持条件来估计能量消耗。 5.4 使用主动加湿柜的食品服务运营商可以使用能量消耗(动态速率)来估计高峰和非高峰期间的能量消耗。 5.5 操作员可以使用湿球温度评估来确保在高峰和非高峰期间保持食品安全和食品质量属性。高峰期，并帮助他们选择一个热食存放柜，将满足他们的需求。 5.6 操作人员可以利用温度均匀性来评估整个柜内食品安全和质量的一致性，选择符合其需求的热食柜。

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. ====== Significance And Use ====== 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.