Food Service Technology Center

Transcription

1 Food Service Technology Center Rational SCC WE 61G Gas Combination Oven Test Report Application of ASTM Standard Test Method F February 2013 Prepared by: Michael Karsz 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 `

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 2013 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 Feb 2013 Initial Release M. Karsz 1 Aug 2013 Corrected SN# M. Karsz Page 2 of 12 CP R1

3 Contents Page Equipment Description... 4 Ventilation... 4 Test Instrumentation Inventory... 5 Notes... 5 FSTC Test Report: Details... 6 Additions, Deviations, and Exclusions... 9 Equipment Specifications Sheet. 10 Report Certification Page 3 of 12 CP

4 TC FSTC Equipment Equipment Test Test Report Report Manufacturer MANUFACTURER Rational Report Number REPORT#-REV# R1 Model / Serial Number MODEL SCC WE / SERIAL# 61G / G61SH Test Test Date Date TEST_DATE February-2013 Equipment Type EQUIPMENT_TYPE Half-Size 6-Rack Combination Oven Gas Tested By By TESTER_NAME M. Karsz Equipment Description Manufacturer Rational Model SCC WE 61G Serial Number G61SH Generic Equipment Type Gas Combination Oven Rated Input 49,000 Btu/h Construction Stainless Steel Controls Programmable Color Touchpad External Dimensions (W x D x H) 33.25" x 30.50" x 30.75" Custom Settings (if any) None Multiple Inputs? No Cavity Dimensions (W x D x H) 18" x 26" x 22" Test Capacity 6 Full-Size (12" x 20" x 1") or (12" x 20" x 2.5") Steam Table Pans While this report only describes the results of the unit tested at FSTC, the manufacturer provided a unit that is representative of its model, per Section 8 of the ASTM standard. As such, results in this report may also be applied to other units of that model. 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 CP

5 FSTC Equipment Test Report Manufacturer Rational Report Number R1 Model / Serial Number SCC WE 61G / G61SH Test Date February-2013 Equipment Type Full-Size 6-Rack Combination Oven Gas Tested By M. Karsz Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Gas Meter (ALB205) Sensus R CFH 275 CFH 0.05 ft³ 11/14/ /14/2013 Electric Meter (ALC305) Radian Research Metronic RM A 50 A Wh 12/12/ /12/2013 Scale (ALA104) Sartorius Group Acculab SVI-20B 0 lb 44 lb lb 11/14/ /14/2013 Water Meter Seametrics SEB gpm 10 gpm 545 pulses/gal 01/14/2013 N/A (Verified (SN: ) (Verified internally as internally) needed) Additional Notes (if any): Page 5 of 12 CP

6 FSTC Equipment Test Report Manufacturer Rational Report Number R1 Model / Serial Number SCC WE 61G / G61SH Test Date February-2013 Equipment Type Half-Size 6-Rack Combination Oven Gas Tested By M. Karsz Test Location All testing was performed under controlled conditions in the FSTC laboratory facilities at Alcosta Blvd., Suite 101, San Ramon, CA Purpose of Testing This testing determined the energy input rate, preheat time and energy, idle energy rate, heavy-load cooking-energy efficiency in convection and steam modes by applying ASTM F Cavity Volume Internal Oven Cavity Volume (ft³) 5.96 Energy Input Rate Rated Energy Input Rate (Btu/h) 49,000 Measured Energy Input Rate (Btu/h) 49,239 Difference (%) 0.5 Electric Energy Rate (kw) 0.48 Preheat and Idle Steam Convection Preheat Ambient Temperature ( F) Final Preheat Temperature ( F) Duration (min) Energy Consumption (Btu) 4,346 3,170 Preheat Rate ( F/min) Water Consumption (gal) Idle Ambient Temperature ( F) Idle Energy Rate (Btu/h) 8,430 3,735 Electric Energy Rate (kw) Average Cavity Temperature ( F) Water Consumption Rate (gal/h) Rational SCC WE 61G Gas Combination Oven: Nameplate Information: Heavy-Load Cooking Energy Efficiency a Steam Convection Ambient Temperature ( F) Food Product Red Potatoes Russet Potatoes Cavity Temperature ( F) Cook Time (min) Water Consumption Rate (gal/h) Cooking Energy Rate (Btu/h) 27,849 25,611 Energy to Food (Btu/lb) Rational Energy to Appliance (Btu/lb) American Lane Cooking-Energy Efficiency (%) 45.4 ± ± 1.2 Schaumburg, IL, USA Production Capacity (lb/h) ± ± a based on a minimum of three test replicates Page 6 of 12

7 FSTC Equipment Test Report Manufacturer Rational Report Number R1 Model / Serial Number SCC WE 61G / G61SH Test Date February-2013 Equipment Type Half-Size 6-Rack Combination Oven Gas Tested By M. Karsz Preheat and Idle Combi Mode Preheat Ambient Temperature ( F) 72.4 Final Preheat Temperature ( F) 341 Duration (min) 8.94 Energy Consumption (Btu) 6,088 Preheat Rate ( F/min) 30.1 Water Consumption (gal) 4.0 Idle Ambient Temperature ( F) 71.7 Idle Energy Rate (Btu/h) 11,768 Electric Energy Rate (kw) 0.26 Average Cavity Temperature ( F) 351 Water Consumption Rate (gal/h) 2.3 Heavy-Load Red Potato (Perforated Deep Full-size Pans) Test Data Measured Values Test #1 Test #2 Test #3 Test Date 1/25/13 1/27/13 1/27/13 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) Initial Weight of Steam Table Pans (lb) Test Time (min) Test Voltage (V) Electric Energy Consumption (Wh) Gas Energy Consumption (Btu) 11,220 11,124 11,227 Gas Heating Value (Btu/scf) 1,020 1,030 1,030 Water Consumption (gal) Calculated Values Specific Heat of Potatoes (Btu/lb, F) Sensible Energy (Btu) 5,088 5,101 5,059 Total Energy to Food (Btu) 5,088 5,101 5,059 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Appliance Energy Consumption (Btu) 11,695 11,602 11,705 Energy to Appliance (Btu/lb) Results Cooking-Energy Efficiency (%) Cooking Energy Rate (Btu/h) 27,670 27,810 28,068 Control Energy Rate (W) Production Capacity (lb/h) Cook Time (min) Water Consumption (gal/h) Page 7 of 12

8 FSTC Equipment Test Report Manufacturer Rational Report Number R1 Model / Serial Number SCC WE 61G / G61SH Test Date February-2013 Equipment Type Half-Size 6-Rack Combination Oven Gas Tested By M. Karsz Heavy-Load Russet Potato (Perforated Shallow Full-size Pans) Test Data Measured Values Test #1 Test #2 Test #3 Test Date 1/16/13 1/22/13 2/13/13 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) Initial Weight of Steam Table Pans (lb) Test Time (min) Test Voltage (V) Electric Energy Consumption (Wh) Gas Energy Consumption (Btu) 17,544 17,629 17,306 Gas Heating Value (Btu/scf) 1,020 1,019 1,018 Water Consumption (gal) Calculated Values Specific Heat of Potatoes (Btu/lb, F) Sensible Energy (Btu) 4,724 4,777 4,788 Latent Vaporization Energy (Btu) 5,539 5,417 5,301 Total Energy to Food (Btu) 10,263 10,194 10,089 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Appliance Energy Consumption (Btu) 18,295 18,380 17,886 Energy to Appliance (Btu/lb) Results Cooking-Energy Efficiency (%) Cooking Energy Rate (Btu/h) 25,414 25,184 26,234 Control Energy Rate (W) Production Capacity (lb/h) Cook Time (min) Water Consumption (gal/h) Page 8 of 12

9 FSTC Equipment Test Report Manufacturer Rational Report Number R1 Model / Serial Number SCC WE 61G / G61SH Test Date February-2013 Equipment Type Half-Size 6-Rack Combination Oven Gas Tested By M. Karsz Additions, Deviations, & Exclusions Additions: None. Deviations: The Rational SCC WE 61G could not maintain an average 212 ± 2 F steam mode cavity temperature as specified in section 10.4 of ASTM F Thus all steam mode tests were performed with the oven operating at an average cavity temperature of 208 F. Exclusions: The combi mode ice load cooking uniformity test, as specified in section 10.8 of ASTM F , was not performed on the Rational SCC WE 61G combination oven. ADE Page 9 of 12

10 Equipment Specifications ES Page 10 of 12

11 Equipment Specifications (Continued) ES Page 11 of 12

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