Food Service Technology Center

Transcription

1 Food Service Technology Center Frymaster FPGL230-2RCA Gas Fryer Test Report Application of ASTM Standard Test Method F October 2014 Prepared by: Edward Ruan Fisher-Nickel, Inc. Contributors: Andre Hookfin 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. 2014

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 2014 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 October 2014 Initial Release Edward Ruan Page 2 of 11

3 Contents Page Equipment Description. 4 Test Location 4 Ventilation. 4 Test Instrumentation Inventory.. 5 FSTC Test Report: Results.. 6 Additions, Deviations, and Exclusions 8 Manufacturer Specifications Sheet... 9 Report Certification.. 11 Page 3 of 11

4 Equipment Description Test Work Order Number (TWO) Manufacturer Frymaster Model FPGL230-2RCA Serial Number 1309EN0061 Generic Equipment Type Gas Fryer Rated Input 75,000 Btu/h Construction Stainless Steel Controls Digital Thermostat External Dimensions (W x D x H) 38 x 44.5 x 54 Custom Settings (if any) Only the left vat (no separator) of the dual vat fryer was tested Fryer Capacity 30 lbs oil Fryer Width 13 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 11

5 Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Digital Scale (ALE503) Acculab SVI-20B 0 44 lb lb 08/12/ /12/2015 Digital Scale (ALB208) Mettler Toledo SB lb lb 02/24/ /12/2015 Gas Meter (ALE504) Sensus R CFH 0.05 ft 3 12/12/ /12/2015 Electric Meter (ALE511) Continental Control WNB-3Y-208-P 0 20A 0.02 Wh 12/12/ /12/2015 Barometer (ALD410) Davis Instruments inhg 0.01 inhg 08/12/ /12/2015 DAQ Temp (ALE510) National Instruments FP-TC F 0.1 F 08/12/ /12/2016 DAQ Pulse (ALE510) National Instruments FP-CTR ,000 pulses 1 pulse 08/12/ /12/2016 Thermometer (ALB202) Fluke 52 II -40 F to 500 F 0.1 F 02/24/ /12/2015 Page 5 of 11

6 SF 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 of the fryer by applying the ASTM Standard Test Method F Energy Input Rate Equipment Manifold Pressure (in. wc) 4 Rated Energy Input Rate (Btu/h) 75,000 Measured Energy Input Rate (Btu/h) 75,563 Difference (%) 0.8 Frymaster FPGL230-2RCA Fryer Preheat Ambient Temperature ( F) 73.1 Final Preheat Temperature ( F) 342 Duration (min) Gas Energy Consumption (Btu) 9,265 Control Energy Consumption (Wh) 30 Preheat Rate ( F/min) 11 Idle Energy Rate Ambient Temperature ( F) 73.9 Idle Temperature ( F) 353 Idle Energy Rate (Btu/h) 3,832 Electric Energy Rate (W) 60 Nameplate Information: Heavy-Load Cooking Energy Efficiency* Ambient Temperature ( F) 72.7 Food Product French Fries Load Size (lb) 3 Cook Time (min) 2.58 Average Recovery Time (sec) 10 Gas Cooking Energy Rate (Btu/h) 65,495 Electric Energy Rate (W) 100 Energy to Food (Btu/lb) 595 Frymaster Energy to Equipment (Btu/lb) 1, Line Avenue Cooking Energy Efficiency (%) 59.5 ± 2.0 Shreveport, LA Production Capacity (lb/h) 65.8 ± *Based on a minimum of three test replicates Page 6 of 11

7 SF CRT FSTC Test Report: Results Gas Fryer Standing Pilot Energy Rate Pilot Energy Rate (Btu/h) NA Heavy-Load Cooking Test Data Measured Values Test #1 Test #2 Test #3 Test Date 10/17/14 10/17/14 10/17/14 Ambient Temperature ( F) 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 (%) Final Moisture Content of French Fries (%) Cook Time (min) Test Time (min) Test Voltage (V) Electric Energy Consumption (Wh) Gas Energy Consumption (Btu) 15,038 15,038 14,729 Gas Heating Value (Btu/scf) 1,030 1,030 1,030 Calculated Values Average French Fry Weight Loss (%) Specific Heat of French Fries (Btu/lb, F) Sensible Energy (Btu) 2,210 2,210 2,210 Latent Fusion Energy (Btu) 1,486 1,486 1,486 Latent Vaporization Energy (Btu) 5,209 5,230 5,251 Total Energy to Food (Btu) 8,905 8,926 8,947 Energy to Food (Btu/lb) Total Equipment Energy Consumption (Btu) 15,116 15,116 14,807 Energy to Equipment (Btu/lb) 1,008 1, Results Cooking Energy Efficiency (%) Gas Cooking Energy Rate (Btu/h) 65,430 66,737 64,319 Electric Energy Rate (W) Production Capacity (lb/h) Average Recovery Time (sec) Energy Efficiency Uncertainty Results Average (%) 59.5 Standard Deviation (%) 0.8 Absolute Uncertainty (%) 2.0 % Uncertainty 3.4 Production Capacity Uncertainty Results Average (lb/h) 65.8 Standard Deviation 0.7 Absolute Uncertainty (lb/h) 1.7 % Uncertainty 2.6 Page 7 of 11

8 SF CRT Additions, Deviations, and Exclusions Additions: None Deviations: Energy Input Rate Tests For all energy input rate tests, oil was used in lieu of water, as specified in section of ASTM standard F Exclusions: Cooking Tests Only a heavy-load test was performed for French fry cooking tests, rather than light-load and heavy-load tests specified in section 4.4 of ASTM standard F Page 8 of 11

9 Manufacturer Specifications Sheet Page 9 of 11

10 Manufacturer Specifications Sheet (Continued) Page 10 of 11

11 12949 Alcosta Blvd. Suite 101, San Ramon, CA P: F: Page 11 of 11