Convotherm Oven F Prepared by: Elan Frantz. Prepared for: Pacific Gas. PO Box and Electric Company

Transcription

1 Food Service Technology Center Convotherm by Cleveland OGS Oven Test Report 6.20 Gas Combination Application of ASTM Standard Test Method F December 2013 Prepared by: Elan Frantz Fisher-Nickel, Inc. 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. 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 2013 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, 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 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 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 num. Date Description Author(s) 0 December 2013 Initial Release E. Frantz Page 2 of 12

3 Contents Page Equipment Description. 4 Test Location 4 Ventilation. 4 Test Instrumentation Inventory.. 5 FSTC Test Report: Results.. 6 Additions, Deviations, and Exclusions 9 Manufacturer Specifications Sheet Report Certification.. 12 Page 3 of 12

4 Equipment Description Test Work Order Number (TWO) Manufacturer Cleveland Model OGS 6.20 Serial Number Generic Equipment Type Rated Input Construction Controls External Dimensions (W x D x H) Custom Settings (if any) Cavity Dimensions (W x D x H) Test Capacity Combination Oven - Gas 75,700 Btu/h Stainless Steel Touchscreen panel with color display 47.9 in. x 40.4 in. x 30.1 in. N/A 34.0 in. x 34.0 in. x 23.5 in. 14 full-size (12.0 in. x 20.0 in. x 1.0 in.) or (12.0 in. x 20.0 in. x 2.5 in.) steam table pans 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 12

5 Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Gas Meter (ALA106)* Sensus R cfh cu. ft. 11/14/ /14/2013 Gas Meter (ALA106)* Sensus R cfh cu. ft. 11/14/ /14/2014 Electric Meter (ALB209) Continental Control WNB-3Y-208P 1-20A 0.02 Wh 12/13/ /13/2013 Scale (ALC304) Acculab SVI-20B 0 44 lb lb. 12/11/ /11/2013 Flow Meter (SWM110) Seametrics SEB gpm 10 gpm 543 pulses/gal (Validated (Validated internally internally as 11/15/2013) needed) * All tests were completed within valid calibration dates. Page 5 of 12

6 FSTC Test Report: Results Purpose of Testing This testing determined the energy input rate, preheat time and energy, idle energy rate, heavy-load cooking-energy efficiency in convection and steam modes by applying ASTM F Cavity Volume Internal Oven Cavity Volume (ft³) Energy Input Rate Rated Energy Input Rate (Btu/h) 75,700 Measured Energy Input Rate (Btu/h) 74,697 Difference (%) 1.3 Electric Energy Rate (kw) 0.61 Preheat and Idle Steam Convection Preheat Ambient Temperature ( F) Final Preheat Temperature ( F) Duration (min) Gas Energy Consumption (Btu) 3,079 5,140 Electric Energy Consumption (kwh) Preheat Rate ( F/min) Water Consumption (gal) Idle Ambient Temperature ( F) Idle Energy Rate (Btu/h) Electric Energy Rate (kw) 5, , Average Cavity Temperature ( F) Water Consumption Rate (gal/h) Cleveland OGS 6.20 Gas Combination Oven: Nameplate Information: Heavy-Load Cooking Energy Efficiency a Steam Convection Ambient Temperature ( F) Food Product Red Potatoes Russet Potatoes Cavity Temperature ( F) Cook Time (min) Water Consumption Rate (gal/h) Gas Cooking Energy Rate (Btu/h) 35,016 50,281 Electric Energy Rate (kw) Energy to Food (Btu/lb) Cleveland Range Energy to Appliance (Btu/lb) East 179 th Street Cooking-Energy Efficiency (%) 57.0 ± ± 0.4 Cleveland, Ohio Production Capacity (lb/h) ± ± a based on a minimum of three test replicates Page 6 of 12

7 Preheat and Idle Combi Mode Preheat Ambient Temperature ( F) 72.2 Final Preheat Temperature ( F) 340 Duration (min) 4.56 Gas Energy Consumption (Btu) Electric Energy Consumption (kwh) 5, Preheat Rate ( F/min) 59.0 Water Consumption (gal) 0.0 Idle Ambient Temperature ( F) 71.8 Idle Energy Rate (Btu/h) Electric Energy Rate (kw) 7, Average Cavity Temperature ( F) 350 Water Consumption Rate (gal/h) 2.0 Steam Heavy-Load Red Potato (Perforated Deep Full-size Pans) Test Data Measured Values Test #1 Test #2 Test #3 Test Date 11/14/13 11/15/13 11/22/13 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) Initial Weight of Steam Table Pans (lb) Test Time (min) Test Voltage (V) Electric Energy Consumption (kwh) Gas Energy Consumption (Btu) 21,095 21,506 21,197 Gas Heating Value (Btu/scf) 1,029 1,029 1,029 Water Consumption (gal) Calculated Values Specific Heat of Potatoes (Btu/lb, F) Sensible Energy (Btu) 12,219 12,198 12,079 Total Energy to Food (Btu) 12,219 12,198 12,079 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Appliance Energy Consumption (Btu) 22,051 22,462 22,187 Energy to Appliance (Btu/lb) Results Cooking-Energy Efficiency (%) Gas Cooking Energy Rate (Btu/h) 34,677 35,923 34,448 Electric Energy Rate (kw) Production Capacity (lb/h) Cook Time (min) Water Consumption (gal/h) Page 7 of 12

8 Convection Heavy-Load Russet Potato (Perforated Shallow Full-size Pans) Test Data Measured Values Test #1 Test #2 Test #3 Test Date 10/25/13 10/25/13 10/30/13 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) Initial Weight of Steam Table Pans (lb) Test Time (min) Test Voltage (V) Electric Energy Consumption (kwh) Gas Energy Consumption (Btu) 38,139 38,756 39,784 Gas Heating Value (Btu/scf) 1,028 1,028 1,028 Water Consumption (gal) Calculated Values Specific Heat of Potatoes (Btu/lb, F) Sensible Energy (Btu) 11,304 11,428 11,495 Latent Vaporization Energy (Btu) 10,816 11,174 11,718 Total Energy to Food (Btu) 22,120 22,602 23,213 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Appliance Energy Consumption (Btu) 39,197 39,814 40,910 Energy to Appliance (Btu/lb) Results Cooking-Energy Efficiency (%) Gas Cooking Energy Rate (Btu/h) 50,018 50,917 49,907 Electric Energy Rate (kw) Production Capacity (lb/h) Cook Time (min) Water Consumption (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 12

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 on the Cleveland OGS 6.20 combination oven. Page 9 of 12

10 FSTC Equipmen nt Test Report Manufacturer Specifications Sheet Page 10 of 12

11 FSTC Equipmen nt Test Report Manufacturer Specifications Sheet (Continued) Page 11 of 12

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