Refrigerated Prep Tables for Foodservice Applications

Agricultural / Food Processing
Project Number: 
Start Year: 
End Year: 
Markets Segments: 
Agricultural - Food Processing
Project Type: 
Electric Energy Savings
Product Evaluation
Type of Technology: 
Commercial Cooking
Southern California Edison (SCE)
Project Status: 
Savings Type: 

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. 

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