Food Service Technology Center

Transcription

1 Food Service Technology Center Alto-Shaam CTP10-20G Gas Combination Oven Test Report FSTC Report # R1 Application of ASTM Standard Test Method F May 2015 Prepared by: Rodney Davis 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 FSTC Equipment Test Report 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 Mar 2015 Initial Release D. Livchak 1 May 2015 A2LA Logo Update; F Correction M. Karsz Page 2 of 13 ECP

3 FSTC Equipment Test Report Contents Page 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 3 of 13 CP

4 FSTC Equipment Test Report Equipment Description Test Work Order Number (TWO) Manufacturer Model Alto-Shaam CTP10-20G Serial Number Generic Equipment Type Rated Input Construction Controls Gas Combination Oven 133,000 Btu/h External Dimensions (W x D x H) 43.8" x 46.2" x 45.7" Custom Settings (if any) Internal Dimenstions (W x D x H) 24.3" x 32.8" x 31.5" Stainless steel exterior, High efficiency LED lighting integrated in the door, CoolTouch3 triple pane window door with hinged inner glass prevents additional heat loss and increases cooking efficiency, high efficiency modulating gas burner maximizes the residence time of flue gases, SafeVent provides automatic steam venting at the end of the cooking cycle. ProTouch control provides a simple and intuitive touch screen interface, large screen display and icons that are easy to use and identify, Three power levels: reduced power to manage kitchen power peaks, eco power for optimal oven efficiency and PROpower - an accelerated turbo power for an instant boost of heat or quick heat recovery. All tests ran with PROpower - an accelerated turbo power for an instant boost of heat or quick heat recovery. 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 CP

5 FSTC Equipment Test Report Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Gas Meter (ALB205) Sensus R CFH 0.05 ft³ 08/15/ /15/2015 Gas Meter (ALC306) Sensus R CFH 0.05 ft³ 11/27/ /02/2015 Gas Meter (ALE504) Sensus R CFH 0.05 ft³ 12/12/ /12/2015 Electric Meter (ALB204) Radian Research Metronic RM A Wh 11/17/ /17/2015 Electric Meter (ALE511) Continental Control WNB-3Y-208-P 0 20A 0.02 Wh 12/12/ /12/2015 Water Meter (SEA102) Seametrics SEB gpm gal 10/27/ /27/2015 Scale (ALC304) Acculab SVI-20B 0 44 lb lb 05/12/ /12/2015 Scale (ALB208) Metler Toledo SB lb lb 05/12/ /12/2015 Scale (ALE503) Acculab SVI-20B 0 44 lb lb 08/12/ /12/2015 DAQ Temp (ALB212) National Instruments FP-TC F 0.1 F 08/29/ /12/2016 DAQ Temp (ALC312) National Instruments FP-TC F 0.1 F 08/12/ /12/2016 DAQ Temp (ALA112) National Instruments FP-TC F 0.1 F 08/12/ /12/2016 DAQ Temp (ALE510) National Instruments FP-TC F 0.1 F 08/12/ /12/2016 DAQ Pulse (ALB212) National Instruments FP-CTR ,000 pulses/s 1 pulse 08/29/ /12/2016 DAQ Pulse (ALC312) National Instruments FP-CTR ,000 pulses/s 1 pulse 08/12/ /12/2016 DAQ Pulse (ALA112) National Instruments FP-CTR ,000 pulses/s 1 pulse 08/12/ /12/2016 DAQ Pulse (ALE510) National Instruments FP-CTR ,000 pulses/s 1 pulse 08/12/ /12/2016 Page 5 of 13 CP

6 FSTC Equipment Test Report CO 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) Alto-Shaam CTP10-20G Combi Oven Energy Input Rate Rated Energy Input Rate (Btu/h) 133,000 Measured Energy Input Rate (Btu/h) 141,766 Difference (%) 6.6 Rated Electric Energy Rate (kw) 0.84 Preheat and Idle Steam Convection Preheat Ambient Temperature ( F) Final Preheat Temperature ( F) Duration (min) Gas Energy Consumption (Btu) 5,928 8,682 Electric Energy Consumption (kwh) Preheat Rate ( F/min) Water Consumption (gal) Idle Ambient Temperature ( F) Idle Energy Rate (Btu/h) 3,298 6,964 Electric 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) Gas Cooking Energy Rate (Btu/h) 54,761 76,428 Electric Energy Rate (kw) Energy to Food (Btu/lb) Alto-Shaam Energy to Equipment (Btu/lb) W164 N9221 Water Street Cooking-Energy Efficiency (%) 51.3 ± ± 0.7 Menomonee Falls, Wisconsin S Production Capacity (lb/h) ± ± *Based on a minimum of three test replicates Page 6 of 13

7 FSTC Equipment Test Report CO CRT FSTC Test Report: Results Preheat and Idle - Combi Mode Preheat Ambient Temperature ( F) 69.5 Final Preheat Temperature ( F) 340 Duration (min) 4.94 Gas Energy Consumption (Btu) 11,483 Electric Energy Consumption (Wh) 0.06 Preheat Rate ( F/min) 54.4 Water Consumption (gal) 8.7 Idle Ambient Temperature ( F) 75.2 Idle Energy Rate (Btu/h) 16,706 Electric Energy Rate (kw) 0.56 Average Cavity Temperature ( F) 348 Water Consumption Rate (gal/h) 6.6 Steam Heavy-Load Red Potato (Perforated Deep Full-size Pans) Test Data Measured Values Test #1 Test #2 Test #3 Test #4 Test Date 1/21/15 1/27/15 2/9/15 2/9/15 Ambient Temperature ( F) Number of Pans Total Potato Count ,058 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) 36,165 35,330 38,019 37,909 Gas Heating Value (Btu/scf) 1,028 1,028 1,029 1,029 Water Consumption (gal) Calculated Values Test #4 Specific Heat of Potatoes (Btu/lb,F) Sensible Energy (Btu) 18,666 18,322 19,210 19,361 Total Energy to Food (Btu) 18,666 18,322 19,210 19,361 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Equipment Energy Consumption (Btu) 37,262 36,926 39,718 39,693 Energy to Equipment (Btu/lb) Results Test #4 Cooking Energy Efficiency (%) Gas Cooking Energy Rate (Btu/h) 58,253 54,354 54,744 51,694 Electric Energy Rate (kw) Production Capacity (lb/h) Cook Time (min) Water Consumption Rate (gal/h) Page 7 of 13

8 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 1/7/15 1/8/15 1/9/15 2/11/15 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) 56,886 53,227 59,173 54,197 Gas Heating Value (Btu/scf) 1,030 1,033 1,041 1,019 Water Consumption (gal) Calculated Values Test #4 Specific Heat of Potatoes (Btu/lb,F) Sensible Energy (Btu) 17,680 17,932 19,052 17,777 Latent Vaporization Energy (Btu) 17,402 14,700 16,907 15,617 Total Energy to Food (Btu) 35,081 32,632 35,959 33,394 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Equipment Energy Consumption (Btu) 58,557 54,730 60,836 55,766 Energy to Equipment (Btu/lb) Results Test #4 Cooking Energy Efficiency (%) Gas Cooking Energy Rate (Btu/h) 74,605 77,571 77,468 76,066 Electric Energy Rate (kw) Production Capacity (lb/h) Cook Time (min) Water Consumption Rate (gal/h) Test 6.2 #4 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 13

9 FSTC Equipment Test Report CO CRT Additions, Deviations, and Exclusions Additions: None Deviations: Combination did not operate within 5% of the nameplate energy input rate; manufacturer approved to proceed with all tests. All tests were done in Turbo mode, 100% humidity, 100% fan speed. Exclusions: The combination mode ice load cooking uniformity test, as specified in section 10.8 of ASTM F , was not performed. Page 9 of 13

10 FSTC Equipment Test Report ENERGY STAR Qualification FSTC testing of the Alto-Shaam CTP10-20G Gas Combination Oven resulted in an idle rate of 3,298 Btu/h in steam mode and 6,964 Btu/h in convection mode and an energy efficiency of 51.3% in steam mode and 60.9% in convection mode. The results comply with the ENERGY STAR program requirement for Commercial Ovens, Version 2.1. Page 10 of 13 CP

11 FSTC Equipment Test Report Manufacturer Specifications Sheet CP Page 11 of 13

12 FSTC Equipment Test Report Manufacturer Specifications Sheet (Continued) Page 12 of 13 CP

13 Page 13 of 13