The thermal box temperature test shows the temperature development of a KÄNGABOX® under cold and hot operating conditions – tested in a climate chamber at 25 °C. Getestetes Modell: KÄNGABOX® Professional Fresh Blue PR3217-FB.
Keeping hot
better than the standard
Keeping cold
better than the standard
Test setup
The test is carried out in a climate chamber at a constant ambient temperature of 25 °C. Die Messung startet, sobald das Wasser in den Speisebehältern eine definierte Ausgangstemperatur erreicht hat.
Environment
Climate chamber at a constant 25 °C.
Test duration
3 hours measuring time after the defined starting temperature.
Sensors
Outside, inside at the bottom, at the side and in the middle.
According to DIN EN 12571, after 3 hours the contents must not fall below 65 °C nicht unterschreiten bei einer Starttemperatur von 75 °C.
Final temperature KÄNGABOX®
68,9 °C
Standard limit
≥ 65 °C
Difference
− 6,1 K
Change per hour
ø − 2 K
Result: significantly better than the DIN requirement – by 41 %.
According to DIN EN 12571, after 3 hours the contents must not fall below 7 °C nicht überschreiten bei einer Starttemperatur von 3 °C.
Final temperature KÄNGABOX®
5,3 °C
Standard limit
≤ 7 °C
Difference
+ 2,3 K
Change per hour
ø + 0,8 K
Result: significantly better than the DIN requirement – by 42 %.
| Cold | Hot | |
|---|---|---|
| Ambient temperature | 25 °C | 25 °C |
| Initial temperature | 3 °C | 75 °C |
| Test duration | 3 hours | 3 hours |
| Final temperature according to DIN EN 12571 | 7 °C | 65 °C |
| Final temperature KÄNGABOX® | 5,3 °C | 68,9 °C |
Produktfinder
Finde die passende Box für Pizzalieferung, Catering oder Food-Logistik.
