Food Service Technology Center

Transcription

1 Food Service Technology Center Lainox NAEV072 Electric Combination Oven Test Report FSTC Report # R0 Application of ASTM Standard Test Method F August 2018 Prepared by: Rodney Davis Frontier Energy Contributors: Wes Andrews Edward Ruan Frontier Energy Prepared for: Pacific Gas and Electric Company Customer Energy Efficiency Programs PO Box San Francisco, California 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 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 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 privatelyowned 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 Aug 2018 Initial Release R. Davis Page 2 of 15

3 Contents Page 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 3 of 15

4 Equipment Description Test Work Order Number (TWO) Manufacturer Lainox Model NAEV072 Serial Number LA Generic Equipment Type Electric Combination Oven Rated Input 19.0 kw Construction Stainless steel exterior and interior, double tempered glass doors, stainless steel steam generator, cooking probe Controls Touch screen, programmable cooking, 5 fan speeds, temperature control of product using probe, USB connection to download HACCP data External Dimensions (W x D x H) 46.1" x 37.6" x 32.3" Custom Settings (if any) Model NAEB072 was tested with boiler turned off in settings, so that oven operated in boilerless steam mode Internal Dimensions (W x D x H) 27.0" x 30.0" x 24.0" Steam Pan Capacity 14 Full-size Steam Table Pans (12" x 20" x 2.5") or (12" x 20" x 1") Software Version 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 08/08/ /08/2018 DAQ Pulse (ALE510) National Instruments CTR ,000 pulses/s 1 pulse 08/08/ /08/2018 Hot Well (ALZ909) Fluke 9100S F 0.1 C or F 02/15/ /28/2019 Cold Well (ALZ910) Fluke 9102S F 0.1 C or F 08/16/ /31/2018 Water Meter (ALB217) Sginet gpm gal 05/21/ /31/2019 Electric Meter (ALB201) Electro Industries Shark A 7.5 Wh 12/11/ /30/2018 Digital Scale (ALE503) Acculab SVI-20B 0 44 lb lb 08/16/ /31/2018 Digital Scale (ALC304)* Acculab SVI-20B 0 44 lb lb 05/08/ /05/2016 Electric Meter (ALA101)*Electro Industries Shark A 7.5 Wh 05/09/ /09/2016 DAQ Temp (ALC312)* National Instruments FP-TC F 0.1 F 08/12/ /12/2016 DAQ Pulse (ALC312)* National Instruments CTR ,000 pulses/s 1 pulse 08/12/ /12/2016 Water Meter (ALC314)* Omega FTB gpm gal 09/16/ /16/2015 *Test instrumentation from the 2015 FSTC testing of the Piper NAEB072; the convection mode cooking test results from that testing are referenced in this report. Thermocouple Inventory Set Number Validation Date 167 (30-gauge) 06/26/2018 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) Lainox NAEV072 Electric Combination Oven Energy Input Rate Voltage (V) 209 Rated Energy Input Rate (kw) Measured Energy Input Rate (kw) Difference (%) 3.4 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) Nameplate Information: 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) Lainox Energy to Equipment (Btu/lb) Via Schiaparelli Giovanni, 15 Cooking-Energy Efficiency (%) 70.3 ± ± Vittoro Veneto, Italy Production Capacity (lb/h) ± ± *Based on a minimum of three test replicates Page 6 of 15

7 CMBO CRT FSTC Test Report: Results Preheat and Idle - Combi Mode Preheat Ambient Temperature ( F) 75.0 Final Preheat Temperature ( F) 341 Duration (min) 6.08 Test Voltage (V) 211 Electric Energy Consumption (kwh) 1.24 Preheat Rate ( F/min) 43.8 Water Consumption (gal) <0.1 Idle Ambient Temperature ( F) 75.7 Test Voltage (V) 213 Idle Energy Rate (kw) 1.80 Average Cavity Temperature ( F) 350 Water Consumption Rate (gal/h) 0.4 Steam Heavy-Load Red Potato (Perforated Deep Full-size Pans) Test Data Measured Values Test #1 Test #2 Test #3 Test Date 7/19/18 7/20/18 7/26/18 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 Water Consumption (gal) Calculated Values Specific Heat of Potatoes (Btu/lb F) Sensible Energy (Btu) 11,600 11,520 11,652 Total Energy to Food (Btu) 11,600 11,520 11,652 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Equipment Energy Consumption (Btu) 17,176 17,381 16,997 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 #4 Test Date 7/18/18 8/10/15* 8/10/15* 8/11/15* 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 N/A Gas Heating Value (Btu/scf) N/A N/A N/A N/A Water Consumption (gal) Calculated Values Test #4 Specific Heat of Potatoes (Btu/lb F) Sensible Energy (Btu) 10,888 11,024 11,140 11,838 Latent Vaporization Energy (Btu) 11,402 12,513 12,222 12,401 Total Energy to Food (Btu) 22,290 23,537 23,362 24,240 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Equipment Energy Consumption (Btu) 28,797 29,420 29,604 30,137 Energy to Equipment (Btu/lb) Results Test #4 Cooking Energy Efficiency (%) Test Voltage (V) Electric Cooking Energy Rate (kw) Production Capacity (lb/h) Cook Time (min) Water Consumption Rate (gal/h) *See Deviations on Page 9 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: - Instead of steam generated in the boiler, the NAEB072 boiler and pressure switch were turned off in settings and the unit was tested in the boilerless steam setting. This setting configuration is equivalent to model NAEV Convection heavy load russet potato test data for replicates #2, #3, and #4 listed on page 8 of this report were culled from FSTC report # R1, Piper NAEB072 Electric Combination Oven, M. Slater, November Convection mode settings and configuration for the Piper NAEB072 and the Lainox NAEV072 are equivalent. The instrumentation from these 2015 tests is included in the Instrumentation Inventory on page 5. 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 NAEV072 Electric Combination Oven resulted in an idle rate of 1.27 kw in convection mode and 1.13 kw in steam mode and an energy efficiency of 80.7% in convection mode and 70.3% in steam 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

13 Manufacturer Specifications Sheet (Continued) Page 13 of 15

14 Manufacturer Specifications Sheet (Continued) Page 14 of 15

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