Food Service Technology Center

Transcription

1 Food Service Technology Center Nu-Vu X5 Electric Proofer/Convection Oven Test Report Application of ASTM Standard Test Method F February 2015 Prepared by: Kong Sham 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. 2015

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 2015 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 Jul 2014 Initial Release K. Sham 1 Feb 2015 Revised Instrument Calibration Dates K. Sham Page 2 of 13

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

4 Equipment Description Test Work Order Number (TWO) Manufacturer Nu-Vu Model X5 Serial Number Generic Equipment Type Proofer/Convection Oven Rated Input 6.24 kw Construction Stainless Steel Controls Temperature, Humidity, Fan Speed External Dimensions (W x D x H) 35" x 35" x 32" Custom Settings (if any) Bread baking based on end-user desired results 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 13

5 Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Digital Scale (ALC304) Acculab SVI-20B 0 44 lb lb 05/12/ /12/2015 Electric Meter (ALA101) Electro Industries Shark A 7.5 Wh 05/12/ /12/2015 Water Meter (WM-102) Sea-Metrics K gpm Gal Verified Verified As Internally (07/15/2014) Needed DAQ Temp (ALA112) National Instruments FP-TC F 0.1 F 08/07/ /07/2014 DAQ Pulse (ALA112) National Instruments FP-AL ,000 Pulses/s 1 Pulse 08/07/ /07/2014 Page 5 of 13

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 for the convection oven by applying ASTM F Energy Input Rate Test Voltage (V) 208 Rated Energy Input Rate (kw) 6.24 Measured Energy Input Rate (kw) 6.60 Difference (%) 5.8 Pre-heat Oven Proofer Thermostat Set Point ( F) End Pre-heat Temperature ( F) Duration (min) Energy Consumption (kwh) Preheat Rate ( F/min) Idle Oven Proofer Thermostat Set Point ( F) Actual Temperature ( F) Idle Energy Rate (kw) Relative Humidity Set Point (%) n/a 80 Actual Relative Humidity (%) n/a n/a Bread Results a Oven/Proofer Food Product Bread Average Proof Time (min) 18.0 Average Bake Time (min) 36.1 Total Energy Use (kwh) 3.27 Average Energy Rate (kw) 3.50 Bread Production Rate (loaves/h) 60 Total Test Time (min) 56.1 a Based on a single bake cycle consisting of three full oven-loads of bread Nu-Vu Food Service Systems th Street Menominee, Michigan (800) Fax (906) Page 6 of 13

7 Oven Browning Uniformity Top Rack Bottom Rack Heat Load Results 1 Idle Cook Sensible Convective (Btu/h) 3,800 5,400 Sensible Radiant 2 (Btu/h) 1,500 4,400 Total 2 (Btu/h) 5,300 9,800 1 Heat Load Results not done in accordance with ASTM F2474 Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems 2 Note: for unhooded operations the Total heat load would be rejected to the space; for hooded operations the Sensible Radiant load would be rejected to the space. Exhaust Hood Ventilation Results 1 Proofing Oven Door Open Oven Venting with two 12-inch by 26-inch by 45 hood side panels Oven Venting with two 12-inch by 30-inch by 45 hood side panels Exhaust Air Flow Rate (cfm) 400 1,800 1,800 1,200 1 Ventilation Results done in accordance with ASTM F1704 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems using a 4-foot wide by 4-foot deep by 2-foot high wall mounted canopy hood. Page 7 of 13

8 Heavy-Load Cooking Test Data Measured Values Test #1 Test #2 Test #3 Test Date 6/11/14 6/11/14 6/11/14 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 Sheet Pans (lb) Test Time (min) Test Voltage (V) Electric Energy Consumption (Wh) Gas Energy Consumption (Btu) Gas Heating Value (Btu/scf) N/A N/A N/A N/A N/A N/A Calculated Values Specific Heat of Potatoes (Btu/lb,F) Sensible Energy (Btu) 8,084 7,946 7,958 Latent Vaporization Energy (Btu) 8,498 8,597 9,070 Total Energy to Food (Btu) 16,582 16,543 17,028 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Equipment Energy Consumption (Btu) 22,451 22,219 22,809 Energy to Equipment (Btu/lb) Results Cooking Energy Efficiency (%) Test Voltage (V) Electric Cooking Energy Rate (kw) Production Capacity (lb/h) Cook Time (min) Cooking Energy Efficiency Uncertainty Results Average (%) 76.5 Standard Deviation 0.44 Absolute Uncertainty (%) 1.1 % Uncertainty 1.4 Production Capacity Uncertainty Results Average (lb/h) Standard Deviation 0.92 Absolute Uncertainty (lb/h) 2.3 % Uncertainty 2.2 Page 8 of 13

9 Estimated Operating Cost Operations Sub 123 P X5 Loaves of Bread Baked Operating Days per Year Cost per kwh ($/kwh) Cost per hcf of water ($/hcf) Proofer Idle Energy Rate (kw) Proofer Operating Hours 14 - Proofer Idle Energy (kwh) Oven Idle Energy Rate (kw) Oven Operating Hours Oven Idle Energy (kwh) Preheat Proofer Preheat Time (min) Proofer Preheat Energy (kwh) Convection Oven Preheat time (min) Convection Oven Preheat Energy (kwh) Number of Preheats a day 1 1 Total Preheat Energy (kwh) Bread Proofing Proofing Time (min) Proof Loads Proofing Energy Rate (kw) Proofing Energy (kwh) Water Evaporated (lb/hr) Bread Baking Baking Loads Baking Time (min) Baking Energy Rate (kw) Baking Energy (kwh) Water Evaporated (lb/load) Total Water Evaporation per day (lbs) Total Oven Energy per day (kwh) Total Oven Energy per year (kwh) 9,407 5,694 Operating Costs per Year ($) Cost model was based on the oven /proofer baking 200 loaves of bread over a 14-hour day, 365 days/year, and one preheat Cost based on $0.10/kWh Page 9 of 13

10 Additions, Deviations, & Exclusions Additions: Bread baking uniformity based on end-user desired results Deviations: Exclusions: Cooking Tests The cooking uniformity test was not perfromed, as specified in Section 10.7 of ASTM Standard F The browning uniformity test was not performed, as specified in Section 10.8 of ASTM Standard F Page 10 of 13

11 Manufacturer Specifications Sheet Page 11 of 13

12 Manufacturer Specifications Sheet (Continued) Page 12 of 13

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