Food Service Technology Center

Transcription

1 Food Service Technology Center Pearl City P-30 Gas Convection Fryer Test Report FSTC Application of ASTM Standard Test Method F April 2013 Prepared by: Adam Cornelius 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. 2013

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 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. 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 privatelyowned 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 April 2013 Initial release Adam Cornelius 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 Pearl City Model P-30 Serial Number Generic Equipment Type Rated Input Construction Controls External Dimensions (W x D x H) Custom Settings (if any) Fry Vat Dimensions (Cook Zone) Oil Capacity L12P30NA inch large open-vat convection fryer 250,000 Btu/h Stainless steel Computer controller. Digitally-controlled temperature. Programmable menu keys for cooking temperature set points and cook times " width x 36.25" depth x 31.5" height None 31.19" width x 36.25" depth x 31.5" height 75 lb Test Location All testing was performed under controlled conditions in the FSTC laboratory facilities at Alcosta Blvd., Suite 101, San Ramon, CA 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 11

5 Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Gas Meter (ALD405) Sensus R CFH 0.05 ft 3 11/14/ /14/2013 Electric Meter (ALC301) Electro Industries Shark A 75 A 15 Wh 12/21/ /21/2013 Scale (ALE503) Acculab SVI-20B 0 lb 44 lb lb 12/11/ /11/2013 Page 5 of 11

6 FSTC Equipment Test Report SF CRT-Rev B Manufacturer Pearl City Report Number R0 Model / Serial Number P-30 / L12P30NA00009 Test Date April-2013 Equipment Type 30-inch gas convection fryer Tested By A. Cornelius 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 efficiency and production capacity of the fryer by applying the ASTM Standard Test Method F Energy Input Rate Equipment Manifold Pressure (in. wc) 5 Pearl City P-30 Gas Convection Fryer Rated Energy Input Rate (Btu/h) 250,000 Measured Energy Input Rate (Btu/h) 254,940 Difference (%) 2.0 Preheat Ambient Temperature ( F) 73.0 Duration (min) 4.33 Gas Energy Consumption (Btu) 17,596 Control Energy Consumption (Wh) 70 Preheat Rate ( F/min) 64 Idle Energy Rate Ambient Temperature ( F) 74.6 Idle Temperature ( F) 350 Idle Energy Rate (Btu/h) 8,352 Control Energy Rate (W) 700 Nameplate Information: Heavy-Load Cooking Energy Efficiency ** Ambient Temperature ( F) 73.6 Food Product French fries Load Size (lb) 6 Cook Time (min) 2.18 Average Recovery Time (sec) 0 Gas Cooking Energy Rate (Btu/h) 129,621 Control Energy Rate (W) 720 Pearl City Energy to Food (Btu/lb) 597 P.O. Box 2072 Energy to Equipment (Btu/lb) 846 Douglasville, GA Cooking Energy Efficiency (%) 70.6 ± Production Capacity (lb/h) ± 0.3 Page 6 of 11

7 FSTC Equipment Test Report SF CRT-Rev B Manufacturer Pearl City Report Number R0 Model / Serial Number P-30 / L12P30NA00009 Test Date April-2013 Equipment Type 30-inch gas convection fryer Tested By A. Cornelius 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 4/5/13 4/5/13 4/5/13 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) 24,311 25,953 24,419 Gas Heating Value (Btu/scf) 1,026 1,026 1,026 Calculated Values Average French Fry Weight Loss (%) Specific Heat of French Fries (Btu/lb, F) Sensible Energy (Btu) 4,420 4,420 4,420 Latent Fusion Energy (Btu) 3,132 3,132 3,132 Latent Vaporization Energy (Btu) 10,216 10,567 10,277 Total Energy to Food (Btu) 17,768 18,119 17,829 Energy to Food (Btu/lb) Total Equipment Energy Consumption (Btu) 24,792 26,431 24,887 Energy to Equipment (Btu/lb) Results Cooking Energy Efficiency (%) Gas Cooking Energy Rate (Btu/h) 126, , ,072 Control Energy Rate (W) Production Capacity (lb/h) Average Recovery Time (sec) Energy values were calculated using average daily heating values, based on gas quality information for PG&E BTU Area J15 **Based on a minimum of three test replicates Page 7 of 11

8 FSTC Equipment Test Report SF CRT-Rev B Manufacturer Pearl City Report Number R0 Model / Serial Number P-30 / L12P30NA00009 Test Date April-2013 Equipment Type 30-inch gas convection fryer Tested By A. Cornelius 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 standards F Exclusions: None Page 8 of 11

9 Manufacturer Specifications Sheet Page 9 of 11

10 Manufacturer Specifications Sheet (Continued) Page 10 of 11

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