Food Service Technology Center

Transcription

1 Food Service Technology Center Lainox NAEB071 Electric Combination Oven Test Report FSTC Report # R0 Application of ASTM Standard Test Method F February 2018 Prepared by: Rodney Davis Frontier Energy Contributors: Edward Ruan Andre Hookfin Frontier Energy Prepared for: Pacific Gas and Electric Company Customer Energy Efficiency Programs PO Box San Francisco, California Pacific Gas and Electric Company Food Service Technology Center. All rights reserved. 2018

2 Food Service Technology Center Background The information in this report is based on data generated at the Pacific Gas and Electric Company (PG&E) Food Service Technology Center (FSTC). Dedicated to the advancement of the foodservice industry, The FSTC has focused on the development of standard test methods for commercial foodservice equipment since The primary component of the FSTC is a 10,000 square-foot laboratory equipped with energy monitoring and data acquisition hardware, 60 linear feet of canopy exhaust hoods integrated with utility distribution systems, equipment setup and storage areas, and a state-of-the-art demonstration and training facility. The FSTC Energy Efficiency for Foodservice Program is funded by California utility customers and administered by PG&E under the auspices of the California Public Utilities Commission (CPUC). California customers are not obligated to purchase any additional services offered by the contractor. Policy on the Use of Food Service Technology Center Test Results and Other Related Information Frontier Energy and the FSTC do not endorse particular products or services from any specific manufacturer or service provider. The FSTC is strongly committed to testing foodservice equipment using the best available scientific techniques and instrumentation. The FSTC is neutral as to fuel and energy source. It does not, in any way, encourage or promote the use of any fuel or energy source nor does it endorse any of the equipment tested at the FSTC. FSTC test results are made available to the general public through technical research reports and publications and are protected under U.S. and international copyright laws. Disclaimer Copyright 2018 Pacific Gas and Electric Company Food Service Technology Center. All rights reserved. Reproduction or distribution of the whole or any part of the contents of this document without written permission of FSTC is prohibited. Results relate only to the item(s) tested. Neither, Frontier Energy, PG&E nor any of their employees, or the FSTC, make any warranty, expressed or implied, or assume any legal liability of responsibility for the accuracy, completeness, or usefulness of any data, information, method, product or process disclosed in this document, or represents that its use will not infringe any privately-owned rights, including but not limited to, patents, trademarks, or copyrights. Reference to specific products or manufacturers is not an endorsement of that product or manufacturer by Frontier Energy, the FSTC, or PG&E. In no event will Frontier Energy or PG&E be liable for any special, incidental, consequential, indirect, or similar damages, including but not limited to lost profits, lost market share, lost savings, lost data, increased cost of production, or any other damages arising out of the use of the data or the interpretation of the data presented in this report. Retention of this consulting firm by PG&E to develop this report does not constitute endorsement by PG&E for any work performed other than that specified in the scope of this project. Legal Notice This report was prepared as a result of work sponsored by the California Public Utilities Commission (CPUC). It does not necessarily represent the views of the CPUC, its employees, or the State of California. The CPUC, the State of California, its employees, contractors, and subcontractors make no warranty, express or implied, and assume no legal liability for the information in this report; nor does any party represent that the use of this information will not infringe upon privately owned rights. This report has not been approved or disapproved by the CPUC nor has the CPUC passed upon the accuracy or adequacy of the information in this report. Revision History Revision num. Date Description Author(s) 0 Feb 2018 Initial Release R. Davis Page 2 of 15

3 Contents Equipment Description. 4 Test Location 4 Ventilation. 4 Test Instrumentation Inventory.. 5 FSTC Test Report: Results.. 6 Additions, Deviations, and Exclusions 8 ENERGY STAR Qualification.. 10 Manufacturer Specifications Sheet Report Certification.. 15 Page Page 3 of 15

4 Equipment Description Test Work Order Number (TWO) Manufacturer Model Serial Number Generic Equipment Type Rated Input Construction Controls Lainox NAEB071 LA Electric Combination Oven 10.5 kw External Dimensions (W x D x H) 34.5" x 32.5" x 32.3" Custom Settings (if any) Internal Dimensions (W x D x H) Steam Pan Capacity Stainless steel exterior and interior, double tempered glass doors, 316 stainless steel steam generator, cooking probe Touch screen, programmable cooking, 5 fan speeds, temperature control of product using probe, USB connection to download HACCP data None 18.0" x 25.5" x 23.5" 7 Full-size Steam Table Pans (12" x 20" x 2.5") or (12" x 20" x 1") Test Location All testing was performed under controlled conditions in the FSTC laboratory facilities at Alcosta Blvd., Suite 101, San Ramon, CA Ventilation FSTC researchers installed the equipment on a tiled floor under a four-foot-deep canopy hood, which operated at a nominal exhaust rate of 300 cfm per linear foot. The hood was mounted six feet, six inches above the floor, with at least six inches of clearance between the vertical plane of the equipment and the hood s edge. Page 4 of 15

5 Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration DAQ Temp (ALE510) National Instruments FP-TC F 0.1 F 08/11/ /31/2018 DAQ Pulse (ALE510) National Instruments CTR ,000 pulses/s 1 pulse 08/11/ /31/2018 Hot Well (ALZ909) Fluke 9100S F 0.1 C or F 03/21/ /28/2018 Cold Well (ALZ910) Fluke 9102S F 0.1 C or F 08/16/ /31/2018 Water Meter (ALC313) Seametrics SEB gpm gal 08/08/ /31/2018 Electric Meter (ALE501) Electro Industries Shark A 7.5 Wh 08/16/ /31/2018 Digital Scale (ALE503) Acculab SVI-20B 0 44 lb lb 08/16/ /31/2018 Thermometer (ALD402) Fluke F 0.1 F 08/29/ /31/2018 DAQ Temp (ALE515) National Instruments FP-TC F 0.1 F 08/09/ /31/2018 DAQ Pulse (ALE515) National Instruments CTR pulses/s 1 pulse 08/09/ /31/2018 Water Meter (ALE512) Seametrics SEB gpm gal 03/07/ /30/2018 DAQ Temp (ALB212) National Instruments FP-TC_ F 0.1 F 08/09/ /31/2018 DAQ Pulse (ALB212) National Instruments CTR pulses/s 1 pulse 08/09/ /31/2018 Thermocouple Inventory Set Number Validation Date 143 (24-gauge, teflon) 01/16/ (30-gauge) 07/25/2017 Holding Equipment Inventory Description (ID) Manufacturer Model None Page 5 of 15

6 CMBO CRT FSTC Test Report: Results Purpose of Testing This testing determined the energy input rate, preheat time and energy, idle energy rate, heavy-load cooking efficiency and production capacity in convection and steam modes by applying the ASTM Standard Test Method F Cavity Volume Internal Oven-Cavity Volume (CuFt) 6.24 Lainox NAEB071 Electric Combination Oven Energy Input Rate Voltage (V) 212 Rated Energy Input Rate (kw) Measured Energy Input Rate (kw) Difference (%) 1.9 Preheat and Idle Steam Convection Preheat Ambient Temperature ( F) Final Preheat Temperature ( F) Duration (min) Test Voltage (V) Electric Energy Consumption (kwh) Preheat Rate ( F/min) Water Consumption (gal) Idle Ambient Temperature ( F) Test Voltage (V) Idle Energy Rate (kw) Average Cavity Temperature ( F) Water Consumption Rate (gal/h) Heavy-Load Cooking Energy Efficiency Steam Convection Ambient Temperature ( F) Food Product Red Potatoes Russet Potatoes Cavity Temperature ( F) Cook Time (min) Water Consumption Rate (gal/h) Test Voltage (V) Electric Energy Rate (kw) Energy to Food (Btu/lb) Energy to Equipment (Btu/lb) Cooking-Energy Efficiency (%) 62.5 ± ± 3.2 Production Capacity (lb/h) ± ± 3.7 *Based on a minimum of three test replicates Nameplate Information: LAINOX Via Schiaparelli 15 Z.I. San Giacomo di Veglia Vittorio Veneto (TV), Italy Page 6 of 15

7 CMBO CRT FSTC Test Report: Results Preheat and Idle - Combi Mode Preheat Ambient Temperature ( F) 76.1 Final Preheat Temperature ( F) 341 Duration (min) Test Voltage (V) 208 Electric Energy Consumption (kwh) 1.39 Preheat Rate ( F/min) 25.2 Water Consumption (gal) <0.1 Idle Ambient Temperature ( F) 76.4 Test Voltage (V) 215 Idle Energy Rate (kw) 2.62 Average Cavity Temperature ( F) 351 Water Consumption Rate (gal/h) 0.6 Steam Heavy-Load Red Potato (Perforated Deep Full-size Pans) Test Data Measured Values Test #1 Test #2 Test #3 Test Date 7/27/17 7/31/17 7/31/17 Ambient Temperature ( F) Number of Pans Total Potato Count Initial Weight of Potatoes (lb) Final Weight of Potatoes (lb) Initial Temperature of Potatoes ( F) Final Temperature of Potatoes ( F) Weight of Steam Table Pans (lb) Test Time (min) Test Voltage (V) Electric Energy Consumption (kwh) Gas Energy Consumption (Btu) N/A N/A N/A Gas Heating Value (Btu/scf) N/A N/A N/A Average Condensate Temperature ( F) N/A N/A N/A Maximum Condensate Temperature ( F) N/A N/A N/A Water Consumption (gal) Calculated Values Specific Heat of Potatoes (Btu/lb F) Sensible Energy (Btu) 5,834 5,890 5,921 Total Energy to Food (Btu) 5,834 5,890 5,921 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Equipment Energy Consumption (Btu) 9,802 9,753 9,829 Energy to Equipment (Btu/lb) Results Cooking Energy Efficiency (%) Test Voltage (V) Electric Energy Rate (kw) Production Capacity (lb/h) Cook Time (min) Water Consumption Rate (gal/h) Page 7 of 15

8 CMBO CRT Convection Heavy-Load Cooking Russet Potato (Perforated Shallow Full-size pans) Test Data Measured Values Test #1 Test #2 Test #3 Test Date 1/29/18 1/31/18 1/31/18 Ambient Temperature ( F) Number of Pans Total Potato Count Initial Weight of Potatoes (lb) Final Weight of Potatoes (lb) Initial Temperature of Potatoes ( F) Final Temperature of Potatoes ( F) Weight of Steam Table Pans (lb) Test Time (min) Test Voltage (V) Electric Energy Consumption (kwh) Gas Energy Consumption (Btu) N/A N/A N/A Gas Heating Value (Btu/scf) N/A N/A N/A Average Condensate Temperature ( F) N/A N/A N/A Maximum Condensate Temperature ( F) N/A N/A N/A Water Consumption (gal) Calculated Values Specific Heat of Potatoes (Btu/lb F) Sensible Energy (Btu) 5,324 5,487 5,516 Latent Vaporization Energy (Btu) 3,036 3,293 3,337 Total Energy to Food (Btu) 8,360 8,780 8,853 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Equipment Energy Consumption (Btu) 11,186 11,647 11,468 Energy to Equipment (Btu/lb) Results Cooking Energy Efficiency (%) Test Voltage (V) Electric Cooking Energy Rate (kw) Production Capacity (lb/h) Cook Time (min) Water Consumption Rate (gal/h) Cooking Energy Efficiency Uncertainty Results Steam Convection Average (%) Standard Deviation Absolute Uncertainty (%) % Uncertainty Production Capacity Uncertainty Results Steam Convection Average (lb/h) Standard Deviation Absolute Uncertainty (lb/h) % Uncertainty Page 8 of 15

9 Additions, Deviations, & Exclusions Additions: None Deviations: None Exclusions: The combination mode ice load cooking uniformity test, as specified in section 10.8 of ASTM F , was not performed. Page 9 of 15

10 ENERGY STAR Qualification FSTC testing of the Lainox NAEB071 Electric Combination Oven resulted in an idle rate of 1.46 kw in steam mode and 1.03 kw in convection mode and an energy efficiency of 62.5% in steam mode and 77.7% in convection mode. The results comply with the ENERGY STAR Program Requirement for Commercial Ovens, Version 2.2 Page 10 of 15

11 Manufacturer Specifications Sheet Page 11 of 15

12 Manufacturer Specifications Sheet (Continued) Page 12 of 15

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