NSF ANSI 4-2016 pdf download.Commercial cooking, rethermalization, and powered hot food holding and transport equipment
6.7.2.2 The test unit shall be preheated in accordance with the manufacturer’s operating instructions before the unit is loaded. The test unit shall be loaded with samples of test media prepared and conditioned in accordance with Annex A, including proper thermocouple placement. The time required to transfer a single sample from the oven/holding cabinet to the test unit shall not exceed 5 min. Care should be taken to limit the disturbance of the test media during transfer of test sample containers. The test unit shall be loaded with five test sample containers in an “x” pattern according to figure 1 0 or as close as possible to that configuration if space or the shape of the unit limits the placement of test sample containers. In square or rectangular merchandiser units, the sample containers shall be placed 1.0 in (25 mm) from each side of a corner with the broadest side of the container aligned in parallel with the longer of the unit sides. For round, octagonal, or other merchandiser units, the sample containers shall be placed in the units so that the corners of the broadest side of a test sample container are 1 .0 in (25 mm) from the side of the unit. If the unit has a center support or other obstruction, the center test sample shall be placed as close to the geometric center as possible with the broadest part of the test sample 1 .0 in (25 mm) from the support or obstruction.
6.7.2.3 The temperature at each thermocouple location shall be monitored immediately upon placement of the samples into the unit. The test shall be started upon verification that the media temperature at all thermocouple locations is 1 50 °F (65.5 °C) or greater (see note below regarding temperature stabilization). The temperature shall be recorded at 5-min intervals over a test period of 2 h. NOTE — If the temperature at any thermocouple location drops below 1 50 ° F (65.5 ° C) within 20 min of placing the media in the test unit, the start of the 2-h test period may be delayed until all temperatures are 1 50 ° F (65.5 ° C) or greater. The test period shall start no later than 20 min after the media has been placed in the test unit. The test shall be stopped if the temperature at any thermocouple location is less than 1 50 ° F (65.5 ° C) at the 20 min mark or if a temperature of less than 1 40 ° F (60 ° C) is recorded at any time.
a) If the test equipment is designed to rethermalize individual portions of food in separate serving containers, such as plates or trays, containers of the type specified by the manufacturer shall be used. A sufficient number of containers to fill the rethermalization equipment to the maximum capacity specified by the manufacturer shall be prepared. If the equipment is designed so that there are dedicated heating elements for individual serving containers, three containers of test media shall be prepared for placement at the top, middle, and bottom of the cabinet interior.
b) Each individual serving container shall be filled with pine sawdust to a level ½ ± 1 /8 in (0.50 ± 0.13 in, 1 3 ± 3.2 mm) below the rim or attached collar. Water shall be slowly added until the sawdust becomes completely saturated. Addition of water shall continue until a thin layer of water (approximately ¼ in [0.25 in, 6 mm] deep) is formed on top of the sawdust. 1 00% vegetable oil shall be slowly added to the surface so that a thin layer of oil (approximately 1 /8 in [0.1 3 in, 3.2 mm] deep) is formed on the sawdust/water mixture.
c) A thermocouple accurate to ± 1 °F (± 0.5 °C) shall be carefully inserted in the geometric center of the media in three containers for placement in the top, middle and lower portions of the test equipment. The other containers serve as “dummy containers” and therefore do not require thermocouples.NSF ANSI 4-2016 pdf download
