Food Service Technology Center

Transcription

1 Food Service Technology Center Cuppone Tiziano TZ430 Electric Deck Oven Test Report Application of ASTM Standard Test Method F (Reapproved 2010) July 2015 Prepared by: Mark Finck Fisher-Nickel, Inc. Contributors: Shelby Lee Nadia Maliki 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 2015 Initial Release M. Finck 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 8 Manufacturer Specifications Sheet... 9 Report Certification.. 11 Page 3 of 12

4 Equipment Description Test Work Order Number (TWO) Manufacturer Model Serial Number Generic Equipment Type Rated Input Construction Controls Cuppone America Tiziano TZ430 TZ4301MA6US Electric Deck Oven 5.03 kw Stainless Steel External Dimensions (W x D x H) 35.5" x 30" x 15" Custom Settings (if any) Manual Thermostats with Dial Temperature Gage None Cavity Dimensions (W x D x H) 24.4" x 24.4" x 6" Test Capacity Four 12"-diameter Pizzas 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 Electric Meter (ALB201) Electro Industries Shark A 7.5 Wh 11/17/ /17/2015 Digital Scale (ALE503) Acculab SVI-20B 0 44 lb lb 08/11/ /11/2015 Barometer (ALD410) Davis Instruments inhg 0.01 inhg 05/12/ /12/2016 DAQ Temp (ALE510) National Instruments FP-TC F 0.1 F 08/12/ /12/2016 DAQ Pulse (ALE510) National Instruments FP-CTR ,000 pulses/s 1 pulse 08/12/ /12/2016 Thermometer (ALE502) Fluke 52 II F 0.1 F 08/11/ /11/2016 Timer (ALD415) Oakton :99: s 03/15/ /12/2016 Thermocouple Inventory Set Number Validation Date 14 05/28/ /28/2015 Holding Equipment Inventory Description (ID) Manufacturer Model FSTC-R-002 Beverage Air ER48 Page 5 of 12

6 DO 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 convection oven by applying the ASTM Standard Test Method F2238. Baking Chamber Baking Chamber Area (sq.ft) 4.10 Cuppone Tiziano TZ4301M Electric Deck Oven Energy Input Rate Test Voltage (V) 208 Rated Energy Input Rate (kw) 5.03 Measured Energy Input Rate (kw) 5.07 Difference (%) 0.8 Preheat Ambient Temperature ( F) 72.3 Final Preheat Temperature ( F) 475 Duration (min) Test Voltage (V) 208 Electric Energy Consumption (kwh) 1.46 Nameplate Information: Preheat Rate ( F/min) 23 Idle Energy Rate Ambient Temperature ( F) 74.3 Idle Temperature ( F) 481 Test Voltage (V) 208 Idle Energy Rate (kw) 0.86 Heavy-Load Cooking Energy Efficiency* Ambient Temperature ( F) 74.6 Food Product 12" Cheese Pizzas Number of Pizzas 4 Oven Temperature ( F) 464 Cook Time (min) 7.00 Test Voltage (V) 208 Cuppone Electric Cooking Energy Rate (kw) S. Ideal Parkway Cooking Energy Efficiency (%) 70.4 ± 1.9 Manteca, CA Production Capacity (pizzas/h) 26 ± 3 Production Capacity (lb/h) 44.8 ± *Based on a minimum of three test replicates Page 6 of 12

7 DO CRT FSTC Test Report: Results Heavy-Load Cooking Test Data Measured Values Test #1 Test #2 Test #3 Test Date 6/10/15 6/10/15 6/10/15 Ambient Temperature ( F) Number of 12 Pizzas Initial Weight of Pizzas (lb) Final Weight of Pizzas (lb) Initial Temperature of Pizzas ( F) Final Temperature of Pizzas ( F) Cook Time (min) Test Time (min) Test Voltage (V) Electric Energy Consumption (Wh) Calculated Values Specific Heat of Pizzas (Btu/lb, F) Sensible Energy (Btu) Latent Vaporization Energy (Btu) Total Energy to Food (Btu) 1, ,002 Energy to Food (Btu/lb) Total Equipment Energy Consumption (Btu) 1,485 1,314 1,410 Energy to Equipment (Btu/lb) Results Cooking Energy Efficiency (%) Test Voltage (V) Electric Cooking Energy Rate (kw) Production Capacity (pizzas/h) Production Capacity (lb/h) Cook Time (min) Cooking Energy Efficiency Uncertainty Results Average (%) 70.4 Standard Deviation 0.8 Absolute Uncertainty (%) 1.9 % Uncertainty 2.7 Production Capacity Uncertainty Results Average (lb/h) 44.8 Standard Deviation 1.4 Absolute Uncertainty (lb/h) 3.4 % Uncertainty 7.6 Page 7 of 12

8 DO CRT Additions, Deviations, and Exclusions Additions: Deck cavity temperature was measured with steel disks to ensure an equal air setting prior to loading product for cook testing. Deviations: The pizza product used for testing is a preassembled Freschetta four cheese 12" which has been determined to be equivalent to the specified product in ASTM F , section Exclusions: None Page 8 of 12

9 Manufacturer Specifications Sheet Page 9 of 12

10 Manufacturer Specifications Sheet (Continued) Page 10 of 12

11 Manufacturer Specifications Sheet (Continued) Page 11 of 12

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