ASTM-F2143 Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables

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Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables



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1.1 This test method covers evaluation of the energy consumption 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.

1.2 This test method is applicable to electric self-contained refrigerators used for holding and displaying refrigerated food in an open area.

1.3 The refrigerated buffet and preparation table can be evaluated with respect to the following (where applicable):

1.3.1 Maximum power, or maximum current draw (10.1),

1.3.2 Thermostat calibration (10.4), and

1.3.3 Energy consumption (10.5).

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

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 power test is used to confirm that the buffet/preparation table is operating properly prior to further testing.

5.2 Buffet/preparation table energy consumption is a precise indicator of buffet/preparation table energy performance under the test loading condition and under a simulated overnight operating condition. This information enables the food service operator to consider energy performance when selecting a buffet/preparation table.

5.3 Production capacity is used by food service operators to choose a buffet/preparation table that matches their food output requirements.


buffet table; display; energy; energy rate; open refrigeration; performance; preparation table; production capacity; rail; refrigeration; table; test method;

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)

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Publication Date

Feb. 28, 2024

Document Type

Test Method

Page Count

11 pages

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