Refrigerated Prep Tables for Foodservice Applications

This task will encompass applying an industry-accepted standard test method to up to five different models of refrigerated preparation tables to support the development of a refrigerated preparation table database. Once populated, the database will be used to support a new program offering to promote energy-efficient refrigerated preparation tables. ASTM test summaries will be developed for each appliance tested and the results will be recorded in a central appliance performance database.

Refrigerated buffet/preparation tables, or “prep tables”, are found in many types of commercial kitchens, including cafeterias, quick-service restaurants, pizza places, sit-down restaurants and more. These devices are equipment designed with a refrigerated open top or condiment rail like those used at popular quick-service sub-sandwich restaurants. These units are designed to store and display perishable items temporarily during food preparation or service. In large part due to their exclusion from federal energy regulations, little is known about their performance. Design and performance is based on food health and safety requirements and not energy. The purpose of this laboratory evaluation is to test numerous commercially available prep tables according to ASTM Standard F-2143-2016 Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables to collect comparable energy performance data. The project team tested a total eight different models of prep tables from six different manufacturers. Table-ES 1 shows the annual energy consumption from two different models of prep tables that represent the most efficient and least efficient four-foot linear length models tested. Results indicate energy efficiency marketing collateral and incentives can help educate and drive the commercial kitchen market to adopt more efficient prep tables.