Food Service Technology Center

Transcription

1 Food Service Technology Center Vulcan CEF40 Countertop Electric Fryer Test Report Application of ASTM Standard Test Method F (Reapproved 2013) & F February 2017 Prepared by: Rodney Davis Fisher-Nickel, a division of Frontier Energy, Inc. Contributors: Wes Andrews Fisher-Nickel, a division of Frontier Energy, 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. 2017

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, A division of Frontier Energy, 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 2017 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, 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, the FSTC, or PG&E. In no event will Fisher-Nickel 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 2017 Initial Release R. Davis Page 2 of 13

3 Contents Equipment Description. 4 Test Location 4 Ventilation. 4 Test Instrumentation Inventory.. 5 FSTC Test Report: Results.. 6 Additions, Deviations, and Exclusions 9 ENERGY STAR Qualification.. 10 Manufacturer Specifications Sheet Report Certification.. 13 Page Page 3 of 13

4 Equipment Description Test Work Order Number (TWO) Manufacturer Vulcan Model CEF40-1 Serial Number Generic Equipment Type Rated Input Construction Controls Electric Single Vat Countertop Fryer 17.0 kw External Dimensions (W x D x H) 18" x 36" x 19" Custom Settings (if any) Vat Dimensions (W x D) 13.5" x 16" Oil Capacity Heads of Chicken Capacity Stainless Steel, Two 8.5 kw heating elements, table-top setup with drain valve Thermostatic Control, Start Switch, On/Off Switch, Solid shortening melt cycle switch Solid shortening melt cycle engaged during preheat 45 lb 3.5 (28 pieces of chicken) 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 countertop electric fryer on a table 27 inches above the floor, under a four-footdeep 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 13

5 Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Thermometer (ALD402) Fluke F 0.1F 08/16/16 08/31/17 Electric Meter (ALA101) Electro Industries Shark A 7.5Wh 05/07/16 05/31/17 DAQ (ALA112) National Instruments FP-CTR ,000 pulses/s 1 pulse 08/08/16 08/31/18 DAQ (ALA112) National Instruments FP-TC F 0.1F 08/08/16 08/31/18 Freezer Thermometer Lascar VFC F 0.1F 06/06/15 05/31/17 Thermocouple Inventory Set Number Validation Date 95 02/13/2017 Holding Equipment Inventory Description (ID) Manufacturer Model Walk-In Freezer (FSTC-F-001) Norlake KLX Reach in Refrigerator (FSTC-R-004) Beverage-Air PRI-1AS-XDX Page 5 of 13

6 FSTC Test Report: Results Purpose of Testing This testing determined the idle energy rate at 350 F, and heavy-load frozen French fry cook-energy efficiency by applying ASTM F This testing also determined the idle energy rate at 325 F and heavy-load cooking-energy efficiency with refrigerated bone-in chicken pieces by applying sections 10.5 and 10.9 of ASTM F Energy Input Rate Rated Voltage (V) 208 Rated Energy Input Rate (kw) 17.0 Measured Energy Input Rate (kw) 17.1 Difference (%) 0.59 Vulcan CEF40 Countertop Electric Fryer Preheat a ASTM Test Method F Final Preheat Temperature ( F) 340 Duration (min) 28.4 Electric Energy Consumption (kwh) 1.88 Preheat Rate ( F/min) 9.5 a preheat was done with melt cycle switch on Idle b ASTM Test Method F Average Cavity Temperature ( F) 355 Electric Energy Rate (kw) 0.70 Nameplate Information Heavy-Load Cooking Energy Efficiency b ASTM Test Method F F Food Product French Fries Bone-In Chicken Vat Temperature ( F) Cook Time (min) Energy to Food (Btu/lb) Energy to Fryer (Btu/lb) Electric Cooking Energy Rate (kw) Cooking-Energy Efficiency (%) 85.4 ± ± 8.1 Production Capacity (lb/h) 69.8 ± ± 5.3 b based on a minimum of three test replicates. Vulcan 3600 North Point Blvd Baltimore, MD Page 6 of 13 R-RO

7 Heavy-Load French Fry Cook Test Data (ASTM F ) Measured Values Test #1 Test #2 Test #3 Test Date 2/7/17 2/8/17 2/8/17 Load Size (lb) Initial Weight of French Fries (lb) Final Weight of French Fries (lb) Initial Temperature of French Fries ( F) Final Temperature of French Fries ( F) Initial Moisture Content of French Fries (%) 67.2% 67.2% 67.2% Final Moisture Content of French Fries (%) 42.5% 44.8% 46.0% Cook Time (min) Test Time (min) Test Voltage (V) Electric Energy Consumption (Wh) 2,910 2,940 2,963 Ambient Temperature (F) Calculated Values Average French Fry Weight Loss (%) Energy Consumed by the Fryer (Btu) 9,932 10,034 10,113 Specific Heat of French Fries (Btu/lb F) Sensible Energy (Btu) 1,877 1,877 1,877 Latent Fusion Energy (Btu) 1,452 1,452 1,452 Latent Vaporization Energy (Btu) 5,447 5,189 5,063 Total Energy to Food (Btu) 8,776 8,518 8,392 Results Energy to Food (Btu/lb) Electric Cooking Energy Rate (kw) Energy to Fryer (Btu/lb of food cooked) Cook-Energy Efficiency (%) Production Capacity (lb/h) Oil recovered during cooking cycle Heavy-Load French Fry Cooking Uncertainty Results Energy-Efficiency (%) Production Capacity (lb/h) Average Standard Deviation Absolute Uncertainty Percent Uncertainty Page 7 of 13 R-RO

8 Heavy-Load Bone-In Chicken Cook Test Data (ASTM F ) Measured Values Test #1 Test #2 Test #3 Test Date 2/9/17 2/9/17 2/9/17 Load Size (Heads of Chicken) Number of Bone-In Chicken Pieces Initial Weight of Bone-In Chicken (lb) Final Weight of Bone-In Chicken (lb) Initial Temperature of Bone-In Chicken ( F) Final Temperature of Bone-In Chicken ( F) Initial Moisture Content of Bone-In Chicken (%) 68.7% 68.7% 68.7% Final Moisture Content of Bone-In Chicken (%) 54.8% 53.5% 54.0% Cook Time (min) Test Voltage (V) Electric Energy Consumption (Wh) 1,515 1,455 1,538 Ambient Temperature (F) Calculated Values Average Chicken Weight Loss (%) Energy Consumed by the Fryer (Btu) 5,171 4,966 5,249 Specific Heat of Chicken (Btu/lb F) Sensible Energy (Btu) 1,255 1,142 1,193 Latent Vaporization Energy (Btu) 3,296 3,196 3,255 Total Energy to Food (Btu) 4,551 4,966 5,249 Results Energy to Food (Btu/lb) Electric Cooking Energy Rate (kw) , Energy to Fryer (Btu/lb of food cooked) Cook-Energy Efficiency (%) Production Capacity (lb/h) Average Recovery Time (sec) <10 <10 <10 Heavy-Load Bone-In Chicken Cooking Uncertainty Results Energy-Efficiency (%) Production Capacity (lb/h) Average Standard Deviation Absolute Uncertainty Percent Uncertainty Page 8 of 13 R-RO

9 Additions, Deviations, & Exclusions Additions: None Deviations: Energy Input Rate was determined during the idle and heavy-load cooking-efficiency test because of the preheat melt cycle. F heavy-load cooking capacity was 3.5 heads of bone-in chicken instead of 4.5 heads of bone-in chicken specified per Section 10.7 Exclusions: None Page 9 of 13

10 ENERGY STAR Qualification FSTC testing of the Vulcan CEF40 Countertop Electric Fryer resulted in an idle rate of 0.70 kw and an energy efficiency of 85.4%. The results comply with the ENERGY STAR Program Requirement for Commercial Fryers, Version 3.0 Page 10 of 13

11 Manufacturer Specifications Sheet Page 11 of 13

12 Manufacturer Specifications Sheet (Continued) Page 12 of 13

13 12949 Alcosta Blvd. Suite 101, San Ramon, CA P: F: Page 13 of 13