Food Service Technology Center

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1 Food Service Technology Center Town EcoDeck E-2-SS-N Wok Range Expanded Test Report FSTC Application of ASTM Standard Test Method F January 2013 Prepared by: Elan Frantz David Zabrowski Fisher-Nickel, Inc. Prepared for: Pacific Gas & Electric Company Customer Energy Efficiency Programs PO Box San Francisco, California Fisher-Nickel, Inc. All rights reserved. 2013

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 Fisher-Nickel, Inc. 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 2012 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. Neither, Fisher-Nickel, Inc., 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 Fisher-Nickel, Inc., the FSTC, or PG&E. In no event will Fisher-Nickel, Inc. 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 no. Date Description Author(s) 0 January 2013 Initial release E. Frantz, D. Zabrowski Page 2 of 24

3 Contents Page Executive Summary...5 Introduction...6 Background...6 Objectives...6 Equipment Description...7 Methods and Results...8 Setup and Instrumentation...8 Measured Energy Input Rate Test...9 Heatup Tests Pilot Input Energy Test Performance Test Water Cost Model Appendix A: Glossary of Terms Appendix B: Additions, Deviations, & Exclusions Appendix C: Equipment Specifications Appendix D: Equipment Test Summary Report Appendix E: California Commercial Food Services Water Rates Additional References Report Certification Page 3 of 24

4 Figures Page Figure 1: Town EcoDeck E-2-SS-N Wok Range...5 Figure 2: Cooking Setup for Town EcoDeck E-2-SS-N...7 Figure 3: Thermocouple Placement for Performance Test...8 Figure 4: Input Rate Test Figure 5: Backsplash Average Temperature for Performance Test Figure 6: Deck Average Temperature for Performance Test Tables Page 1 Summary of EcoDeck E-2-SS-N Wok Range Performance Equipment Specifications Test Instrumentation Inventory Input Rate Test Results Heatup Efficiency Test Results Pilot Energy Rate Test Results Temperature Summary after Hour Long Performance Test Operational Assumptions for Wok Range Estimated Wok Range Water Consumption and Cost Page 4 of 24

5 Executive Summary The Town EcoDeck is a gas wok range intended for use in commercial kitchens. The EcoDeck features the InsulGap, an air gap between the burner wells and the wok table surface. This design is aimed to minimize the heat transferred to the metal surfaces around the burner which typically require running water to cool. With this feature, Town intends to eliminate the need for water cooling completely, saving money and resources. The Town EcoDeck E-2-SS-N (Figure 1) studied in this report is a two-burner gas wok range featuring two Figure 1: Town EcoDeck E-2-SS-N Wok Range cooking wells. One 75,000 Btu/h rated 16 Tip Volcano burner well hosts smaller woks, approximately 13 inches in diameter. This smaller well (featured on left in Figure 1) is typically utilized for sautéing. A larger 116,000 Btu/h rated 32 Tip Jet burner unit is used for larger woks (right in Figure 1), approximately 22 inches in diameter. This cooking setup is ideal for frying or boiling. To determine the performance of the Town EcoDeck E-2-SS-N, Food Service Technology Center (FSTC) engineers used Standard F , Standard Test Method for Performance of Chinese (Wok) Ranges 1. Range performance was characterized by maximum energy input rate, pilot energy rate, heatup energy efficiency, and production capacity. Heatup energy efficiency and production capacity were determined using a water heat-up test bringing a set amount of water from 70 ± 2 F to 200 F. The 16 Tip Volcano burner well achieved an efficiency of 13.64% while heating up 3.75 lbs of water and the 32 Tip Jet burner well achieved an efficiency of 13.00% while heating up lbs of water. A summary of the test results is presented in Table 1. Table 1: Summary of EcoDeck E-2-SS-N Wok Range Performance 16 Tip Volcano Burner 32 Tip Jet Burner Rated Energy Input Rate (Btu/h) 75, ,000 Measured Energy Input Rate (Btu/h) 76, ,767 Heatup Energy Efficiency (%) ± ± 0.28 Production Capacity (lb/h) 79.5 ± ± 2.3 Pilot Energy Rate (Btu/h) American Society for Testing and Materials Standard Test Method for Enhanced Performance of Chinese (Wok) Ranges. ASTM Designation F , in Annual Book of ASTM Standards, West Conshohocken, PA. Page 5 of 24

6 Introduction Background The wok range is a popular niche cooking appliance in commercial kitchens. Typical wok ranges feature a stainless steel body with several cooking wells to heat a round-bottomed cooking vessel known as a wok. Used primarily to cook eastern dishes, wok tables employ high intensity burners to offer a range of cooking styles including frying, poaching, braising, searing, and steaming. The high heat intensity required for wok table cooking has been a central issue in commercial kitchens. Aside from increasingly expensive energy costs, typical wok tables require constant surface cooling with fresh water. The operator of a two-burner wok table can expect to spend approximately $6,430 annually on this appliance alone. If water is not used, the stainless steel surfaces around the wok wells can reach high temperatures, putting operators in danger of burns and warping the table surfaces due to high thermal stresses. The test methods in this report were approved and ratified by the American Society for Testing and Materials (ASTM) in designation F These test methods allow for benchmarking of equipment in a way that users can make meaningful comparisons between appliances. ASTM equipment performance standards can be used to estimate a piece of equipment s contribution to the energy consumption of an end-user s kitchen. The ASTM designation F test method characterizes gas powered range performance using the energy input rate, pilot energy rate, heatup energy efficiency, and production capacity. Objectives The objective of this report is to examine the operation and performance of the Town EcoDeck E-2-SS-N under the controlled conditions of the ASTM designation F , Standard Test Method for Enhanced Performance of Chinese (wok) Ranges. The scope of this testing is as follows: 1. Verify that the equipment is operating at the manufacturer s rated energy input. 2. Document the cooking energy efficiency and production capacity at the maximum setting. 3. Record the mean temperature of the backsplash, deck, and counter during an hour long performance test. Both burners shall be set to maximum energy output and the test shall be run both with and without active water cooling of the deck. 4. Determine the pilot energy rate through an 8-hour energy monitoring test. 5. Determine the maximum water consumption rate of the deck wash valve. Page 6 of 24

7 6. Develop a cost model highlighting the water savings achievable by eliminating the need for active water cooling. Equipment Description The Town EcoDeck E-2-SS-N is a double burner wok range featuring a 16 Tip Volcano burner and a 32 Tip Jet burner. The 75,000 Btu/hr Volcano burner uses a ceramic cone to focus the heat towards the wok. This cooking well is typically used for sautés. The larger 116,000 Btu/hr Jet burner is featured in the larger cooking well which is intended for boiling and frying. The unit is highly customizable with a range of burner options, gas input types, and size specifications to tailor to a user s specific application. Controls include an adjustable stainless steel L-shaped gas control valve to vary the input to each burner. A deck wash valve is operated by an easy push button which functions on a timer that will allow 5-10 second bursts of water and Chinese style swing faucets are installed over each well chamber. The EcoDeck features the InsulGap, an air gap between the burner wells and the wok table surface. This design is aimed to minimize the heat transferred to the metal surfaces around the burner which typically require running water to cool. The EcoDeck in cooking mode can be seen in Figure 2. Appliance specifications are listed in Table 2 and the manufacturer s literature is provided in Appendix C. Figure 2: Cooking Setup for Town EcoDeck E-2-SS-N Table 2: Equipment Specifications Manufacturer Town Model EcoDeck E-2-SS-N Serial Number Generic Appliance Type Gas Chinese (wok) Range Rated Input 16 Top Volcano Burner: 75,000 Btu/h 32 Tip Jet Burner: 116,000 Btu/h Construction Stainless steel Controls Gas control valves External Dimensions (W x D x H) 41" x 56.5" x 60" Page 7 of 24

8 Methods and Results Setup and Instrumentation FSTC researchers installed the Town EcoDeck on a tiled floor. It was installed under a 4-foot-deep canopy hood mounted 84-inches above the floor with at least 6 inches of clearance between the vertical plane of the range and the edge of the hood. The hood operated at a nominal exhaust rate of 300 cfm per linear foot of hood. All test apparatus were installed in accordance with Section 9 of the ASTM test method 1. Beaded-end, K-type thermocouples were used to monitor the ambient temperature of the lab, water temperature and the inlet temperature of the natural gas. These thermocouples were welded at 9 points on the EcoDeck stainless steel surface to collect temperature readings and were positioned as shown in Figure 3. Natural gas consumption was measured using a positive displacement-type gas meter that generated a pulse every 0.05 ft 3 and a pressure gauge was used to monitor the barometric pressure in the test environment. Water usage was measured with an in-line flow sensor installed on the water inlet hose. The gas meter, water meter, and thermocouple probes were connected to a computerized data acquisition unit that recorded data every five seconds. A Cutler-Hammer gas calorimeter was used to determine the gas heating value during each test. An inventory of the testing equipment can be found in Table 3. Backsplash Deck Counter Figure 3: Thermocouple Placement for Performance Test Page 8 of 24

9 Table 3: Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Gas Meter Sensus 415 0CFH 415CFH a 0.05ft 3 12/15/ /15/2012 (ALE506) Scale (ALE503) Sartorius Group Acculab SCI-20B 0 lb 44 lb lb 12/29/ /29/2012 Water meter Omega FTB gpm 18 gpm 550 pulses/gal N/A (Validated in house 02/01/2012) a Based on 0.6 specific gravity gas measured at 4 oz. base pressure and 60 F at ½ w.c. differential pressure. N/A (Validated in house as needed) Measured Energy Input Rate Test Rated energy input rate is the maximum or peak rate at which the range consumes energy, as specified on the unit s nameplate. Measured energy input rate is the maximum or peak rate of energy consumption, which is recorded during a period when the gas burners at maximum output. Prior to recording data, a 15 minute stabilization period with the controls in the full on allowed for burners to fully expand and reach their maximum consumption. This procedure ensured that the wok was operating at a measured energy input rate that was within ±5% of its rated energy input rate. The measured energy input rate of the Town EcoDeck wok range was divided into each individual burner. The maximum input rate was measured at 76,835 Btu/hr for the 16 Tip Volcano and 120,767 Btu/hr for the 32 Tip Jet burner. The measured input rate was verified to be within ± 5.0% of the manufacturer s rated input. The results of the input test are summarized in Table 4. Table 4: Input Rate Test Results 16 Tip Volcano Burner 32 Tip Jet Burner Rated Energy Input Rate (Btu/h) 75, ,000 Measured Energy Input Rate (Btu/h) 76, ,767 Percentage Difference (%) The EcoDeck experienced minimal fluctuations in steady state energy input with an average energy input of 194,460 Btu/hr. The unit did, however, exhibit a higher input rate during the first 15 minutes of use as shown in Figure 4. This heightened energy input rate could be because the gas input temperature increases as the unit reaches steady state, making the gas more voluminous and less energy dense. It is important to note that the Page 9 of 24

10 gas consumption rate slowly tapers off to the consistent rate of 194,460 Btu/hr which it remains out for the remainder of the hour-long test. Efficiency tests were performed during this consistent level of burner activity Input Rate (kbtu/hr) Time (min) Figure 4: Input Rate Test Heatup Tests All heatup tests were conducted after a 30 minute stabilization period while the burners were at full-energy input rate. The wok, with a measured amount of water at 70 ± 2 F, would then be placed over the cooking well and the water temperature would be recorded until reaching 200 F. These tests were conducted individually for the 16 Tip Volcano and 32 Tip Jet burners to determine the cooking energy efficiency and production capacity of each. For the 16 tip volcano burner, 3.75 ± 0.01 lbs of water were heated in a 14 inch diameter steel wok weighing 2.53 lbs. For the 32 Tip Jet burner, ± 0.1 lbs of water were heated in a 22 inch diameter steel wok weighing lbs. Three cooking tests were performed for each burner in accordance with the ASTM test method, which ensured that the reported cooking energy efficiency and production capacity result had an experimental uncertainty of less than ± 10.0%. The results from the three test runs were averaged, and the absolute uncertainty was calculated based on the standard deviation. Refer to Table 5 for a summer of the results. Page 10 of 24

11 Table 5: Heatup Efficiency Test Results 16 Tip Volcano Burner 32 Tip Jet Burner Test Time (min) Production Capacity (lb/h) 79.5 ± ± 2.33 Heatup Energy Rate (kbtu/h) 76.8 ± ± 1.27 Heatup Energy Efficiency (%) 13.6 ± ± 0.48 Pilot Input Energy Test The pilot energy rate for the Town EcoDeck was determined through an 8-hour energy monitoring procedure with all other gas inputs turned completely off. The Town EcoDeck featured two pilots, one for each cooking well. The overall pilot energy consumption rate was 3,227 Btu/h as shown in Table 6. The gas heating value of 1032 Btu/ft 3 was determined using a Cutler-Hammer calorimeter and is applied to determine the energy rate. Table 6: Pilot Energy Rate Test Results Gas Heating Value (Btu/ft 3 ) 1032 Pilot Energy Rate (Btu/h) 3227 Performance Test The performance test involved operating the EcoDeck with gas settings on the full on position for one hour. During this test, nine k-type thermocouple probes welded on the counter, deck, and backsplash and monitored throughout the tests using a data acquisition system. This test was run under two conditions; with 2.5 gal/min of water running over the deck and without water running at all. The rate of water flow was c by setting the deck wash valve to the maximum open setting. The manufacturer notes that for wok ranges, it is rare for multiple chambers to be run simultaneously for an entire hour. Figures 5 and 6 display the average temperatures of the backsplash and deck during the hour long tests and compare the surface temperatures with and without the presence of cooling water streams across the deck. Figure 5 shows the temperature rise of the backsplash surface both without water and with water running actively over the deck surface. Figure 6 shows the average difference in temperature rise over the deck with these two conditions. Page 11 of 24

12 Temperature (F) No Water Cooling Constant Water Cooling Time (mins) Figure 5: Backsplash Average Temperature for Performance Test Temperature (F) No Water Cooling Constant Water Cooling Time (mins) Figure 6: Deck Average Temperature for Performance Test Based on these graphs, it can be noted that the backsplash reaches the highest temperature of any metallic surface on the wok table with a steady state temperature of approximately 251 F. As Figure 5 illustrates, there is no significant difference in backsplash temperature when water is actively cooling the deck. Figure 6 indicates a significant temperature difference on the deck when water is used for cooling. The absence of water Page 12 of 24

13 cooling resulted in higher deck temperatures as displayed in Figure 6. The counter temperatures were less impacted with and without water, reaching a maximum temperature of 140 F. The results of the 1-hour performance test are summarized in Table 7. It is important to note that for both of these test, the appliance started at room temperature and was run at full energy input in both burners for an hour test period. Table 7: Temperature Summary after Hour Long Performance Test Constant Water Cooling No Water Cooling Counter Deck Backsplash Water Cost Model The Town EcoDeck is designed to be operated without running continuous cooling water across the deck. While initial capital cost is a determining factor in the selection of a new wok table, the appliance can also be evaluated with regards to long-term operational cost. The following water cost model demonstrates the savings achievable by eliminating active water cooling for a typical two-burner wok range. Water flow rate tests show that the EcoDeck deck wash valve releases water over the deck at a maximum of 150 gallons per hour which will be used for the purpose of this model. This control is intended for deck cleaning, however, for the purpose of this model, it shall be used as a cooling water valve. Based on background research conducted by FSTC researchers, the weighted average cost of water in California is $8.03/HCF (see Appendix E). The remaining variables are assumed based upon predicted operation in a typical commercial kitchen and are presented in Table 8. Table 8: Operational Assumptions for Wok Range Gallons used per Hour (gal/h) 150 Operating Hours per Day (h) 11 Operation Days Per Year (d) 363 These input variables are used to determine the annual water consumption and the annual cost of operation is displayed in Table 9. Based on the claim that the EcoDeck does not require any active water cooling, the end user will experience an estimated $6,430 annually and reduce water use by approximately HCF (600,000 gallons) per year. Page 13 of 24

14 Table 9: Estimated Wok Range Water Consumption and Cost Annual Water Consumption (HCF) Annual Cost ($/year) a 6,430 a Water rates are based on $8.03/HCF. Please see Appendix E for derivation of water rate. Page 14 of 24

15 Appendix A: Glossary of Terms Cooking-Energy (kwh or kbtu) The total energy consumed by an appliance as it is used to cook a specified food product. Cooking-Energy Consumption Rate (kw or kbtu/h) The average rate of energy consumption during the cooking period. Cooking-Energy Efficiency (%) The quantity of energy input to the food products; expressed as a percentage of the quantity of energy input to the appliance during the heavy-, medium-, and light-load tests. Load Factor The average energy consumption rate (based on a specified operating period for the appliance) expressed as a percentage of the measured energy input rate. Average Consumption Rate Load Factor = Measured Energy Input Rate x 100 Energy Input Rate (kw or kbtu/h) Energy Consumption Rate Energy Rate The peak rate at which an appliance will consume energy, typically reflected during preheat. Heating Value (Btu/ft 3 ) Heating Content The quantity of heat (energy) generated by the combustion of fuel. For natural gas, this quantity varies depending on the constituents of the gas. Idle Energy Rate (kw or Btu/h) Idle Energy Input Rate Idle Rate The rate of appliance energy consumption while it is holding or maintaining a stabilized operating condition or temperature at a specified control setting. Idle Temperature ( F, Setting) The temperature of the cooking cavity/surface (selected by the appliance operator or specified for a controlled test) that is maintained by the appliance under an idle condition. Measured Input Rate (kw or Btu/h) Measured Energy Input Rate Measured Peak Energy Input Rate The maximum or peak rate at which an appliance consumes energy, typically reflected during appliance preheat (i.e., the period of operation when all burners or elements are on ). Pilot Energy Rate (kbtu/h) Pilot Energy Consumption Rate The rate of energy consumption by the standing or constant pilot while the appliance is not being operated (i.e., when the thermostats or control knobs have been turned off by the food service operator). Preheat Energy (kwh or Btu) Preheat Energy Consumption The total amount of energy consumed by an appliance during the preheat period. Preheat Rate ( F/min) The rate at which the cook zone heats during a preheat. Preheat Time (minute) Preheat Period The time required for an appliance to preheat from the ambient room temperature (75 ± 5 F) to a specified (and calibrated) operating temperature or thermostat set point. Production Capacity (lb/h) The maximum production rate of an appliance while cooking a specified food product in accordance with the heavy-load cooking test. Production Rate (lb/h) Productivity The average rate at which an appliance brings a specified food product to a specified cooked condition. Rated Energy Input Rate (kw, W or Btu/h, Btu/h) Input Rating (ANSI definition) Nameplate Energy Input Rate Rated Input The maximum or peak rate at which an appliance consumes energy as rated by the manufacturer and specified on the nameplate. Recovery Time (minute, second) The average time from the removal of the cooked food product from the appliance until the cooking cavity is within 10 F of the thermostat set point and the appliance is ready to be reloaded. Test Method A definitive procedure for the identification, measurement, and evaluation of one or more qualities, characteristics, or properties of a material, product, system, or service that produces a test result. Page 15 of 24

16 Appendix B: Additions, Deviations, & Exclusions Additions: In addition to the test described in ASTM F , a performance test was added to gage the Town Eco- Deck s response to one hour of full energy input. The temperatures were recorded at nine points on the surfaces of the range. A water savings model was also developed in this report. Deviations: The Town EcoDeck E-2-SS-N testing employed a discrete interval data acquisition system which recorded inputs every five seconds. Due to this, the final temperatures for heatup test were 200 ± 2 F rather than the 200 F as defined in the standard test ASTM F Exclusions: None. Page 16 of 24

17 Appendix C: Equipment Specifications Page 17 of 24

18 Appendix C: Equipment Specifications (Continued) Page 18 of 24

19 Appendix D: Equipment Test Summary Report Manufacturer Town Report Number R0 Model / Serial Number EcoDeck E-2-SS-N / Test Date Nov Equipment Type Double Burner Wok Range - Gas Tested By E. Frantz Test Location All testing was performed under controlled conditions in the FSTC laboratory facilities at Alcosta Blvd., Suite 101, San Ramon, CA Purpose of Testing This testing determined the energy input rate, pilot energy rate, heatup efficiency by applying the test methods described ASTM F An hour-long performance test was added along with a water cost model. 32 Tip Jet 16 Tip Volcano Nameplate Energy Input Rate (Btu) 116,000 75,000 Energy Input Rate (Btu) 120,767 76,835 Input Rate Percent Difference (%) ASTM Cooking-energy Efficiency (%) ASTM Production Capacity (lb/hr) * Town EcoDeck E-2-SS-N Nameplate Town 72 Beadel Street Brooklyn, NY Town EcoDeck E-2-SS-N Wok Range Page 19 of 24

20 Appendix D: Equipment Test Summary Report (Continued) Table D-1. Specific Heat. Specific Heat (Btu/lb, F) Water 1.00 Steel 0.11 Table D-2. Cooking-Energy Efficiency Test Data 16 Tip Volcano. Test #1 Test #2 Test #3 Measured Values Total Energy to Wok table (Btu) 3,772 3,782 3,790 Cook Time (min) Weight of Water (lb) Weight of Cooking Container (lb) Initial Temperature of Water ( F) Final Temperature of Water ( F) Calculated Values Energy to Water (Btu) Energy to Cooking Container (Btu) Energy to Wok Table (Btu) 3,772 3,783 3,790 Cooking-Energy Efficiency (%) Cooking Energy Rate (kbtu/hr) Production Rate (lb/h) Page 20 of 24

21 Appendix D: Equipment Test Summary Report (Continued) Table D-2. Cooking-Energy Efficiency Test Data 32 Tip Jet. Test #1 Test #2 Test #3 Measured Values Total Energy to Wok table (Btu) 18,534 18,021 18,350 Cook Time (min) Weight of Water (lb) Weight of Cooking Container (lb) Initial Temperature of Water ( F) Final Temperature of Water ( F) Calculated Values Energy to Water (Btu) 2, , ,195.7 Energy to Cooking Container (Btu) Energy to Wok Table (Btu) 18,534 18,021 18,350 Cooking-Energy Efficiency (%) Cooking Energy Rate (kbtu/hr) Production Rate (lb/h) Page 21 of 24

22 Appendix E: California Commercial Food Services Water Rates FSTC Researchers compiled information from different sources including: 1) Black and Veatch Corporation. 50 Largest Cities: Water/Wastewater Rate Survey Web. 2) California s largest cities local municipalities utility rates: a. Los Angeles: b. Oakland: c. Sacramento: d. San Diego: e. San Francisco: f. San Jose: g. Fresno: ult.htm h. Long Beach: Page 22 of 24

23 Giles GGF-400 Equipment Test Report Page 23 of 24 Additional References [ASTM] American Society for Testing and Materials Designation F : Standard Test Method for Enhanced Performance of Chinese (Wok) Ranges. In: Annual book of ASTM standards. Volume 15.12, Livestock, Meat, and Poultry Evaluation Systems; Food Service Equipment. West Conshohocken, PA: ASTM International. Sham K, Zabrowski D, 2010 Mar. Wok water saver performance test. Food Service Technology Center Report

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