Food Service Technology Center

Transcription

1 Food Service Technology Center Rational SCC WE 62G Gas Combination Oven Test Report FSTC Report # R0 Application of ASTM Standard Test Method F June 2012 Prepared by: Michael Karsz David Zabrowski 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. 2012

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 2012 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 Jun 2012 Initial Release M. Karsz, D. Zabrowski Alcosta Blvd. Suite 101, San Ramon CA P: F: Page 2 of 11

3 Contents Page Equipment Description... 4 Ventilation... 4 Testing Instrumentation Inventory... 4 FSTC Test Report: Details... 5 Additions, Deviations, and Exclusions... 8 Equipment Specifications Sheet.. 9 Report Certification Alcosta Blvd. Suite 101, San Ramon CA P: F: Page 3 of 11

4 FSTC Equipment Test Report Manufacturer Rational Report Number R0 Model / Serial Number SCC WE 62G / G62SH Test Date June-2012 Equipment Type Full-Size 6-Rack Combi Oven Gas Tested By M. Karsz Equipment Description Manufacturer Rational Model SCC WE 62G Serial Number G62SH Generic Equipment Type Gas Combination Oven Rated Input 105,000 Btu/h Construction Stainless Steel Controls Programmable Color Touchpad External Dimensions (W x D x H) 42" x 38.25" x 30.75" Cavity Dimensions (W x D x H) 26" x 33.5" x 21.5" Compartment Capacity 12 full-size (12" x 20" x 1") or (12" x 20" x 2.5") steam table pans Custom Settings (if any) N/A 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. Testing Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Gas Meter (ALE504) Sensus R CFH 275CFH 0.05 cu.ft. 12/15/ /15/2012 Electric Meter (ALE501) Electro Industries Shark A 100 A 7.5 Wh 12/29/ /29/2012 Scale (ALC304) Sartorius Group Acculab SVI-20B 0 lb 44 lb lb 12/29/ /29/2012 Flow Meter Omega FTB gpm 18 gpm 545 pulses/gal N/A N/A (Validated (Validated in house in house as 05/11/2012) needed) Alcosta Blvd. Suite 101, San Ramon CA P: F: Page 4 of 11

5 FSTC Equipment Test Report Manufacturer Rational Report Number R0 Model / Serial Number SCC WE 62G / G62SH Test Date June-2012 Equipment Type Full-Size 6-Rack Combi 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) 10.8 Energy Input Rate Rated Energy Input Rate (Btu/h) 105,000 Measured Energy Input Rate (Btu/h) 109,537 Difference (%) 4.3 Electric Energy Rate (kw) 0.78 Preheat and Idle Steam Convection Preheat Ambient Temperature ( F) Final Preheat Temperature ( F) Duration (min) Energy Consumption (Btu) 6,953 4,952 Preheat Rate ( F/min) Water Consumption (gal) Idle Ambient Temperature ( F) Idle Energy Rate (Btu/h) 7,769 3,558 Electric Energy Rate (kw) Average Cavity Temperature ( F) Water Consumption Rate (gal/h) Rational SCC WE 62G 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) 45,223 51,950 Energy to Food (Btu/lb) Rational Energy to Appliance (Btu/lb) American Lane Cooking-Energy Efficiency (%) 54.2 ± ± 1.0 Schaumburg, IL, USA Production Capacity (lb/h) ± ± a based on a minimum of three test replicates Alcosta Blvd. Suite 101, San Ramon CA P: F: Page 5 of 11

6 FSTC Equipment Test Report Manufacturer Rational Report Number R0 Model / Serial Number SCC WE 62G / G62SH Test Date June-2012 Equipment Type Full-Size 6-Rack Combi Oven Gas Tested By M. Karsz Preheat and Idle Combi Mode Preheat Ambient Temperature ( F) 73.7 Final Preheat Temperature ( F) 343 Duration (min) 8.50 Energy Consumption (Btu) 9,256 Preheat Rate ( F/min) 31.9 Water Consumption (gal) 0.6 Idle Ambient Temperature ( F) 73.9 Idle Energy Rate (Btu/h) 10,650 Electric Energy Rate (kw) 0.43 Average Cavity Temperature ( F) 349 Water Consumption Rate (gal/h) 0.7 Heavy-Load Red Potato (Perforated Deep Full-size Pans) Test Data Measured Values Test #1 Test #2 Test #3 Test Date 5/15/12 5/15/12 5/16/12 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) 18,768 19,037 18,637 Gas Heating Value (Btu/scf) 1,020 1,018 1,024 Water Consumption (gal) Calculated Values Specific Heat of Potatoes (Btu/lb, F) Sensible Energy (Btu) 10,260 10,311 10,247 Total Energy to Food (Btu) 10,260 10,311 10,247 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Appliance Energy Consumption (Btu) 19,655 19,993 19,559 Energy to Appliance (Btu/lb) Results Cooking-Energy Efficiency (%) Cooking Energy Rate (Btu/h) 46,590 44,653 44,427 Control Energy Rate (W) Production Capacity (lb/h) Cook Time (min) Water Consumption (gal/h) Alcosta Blvd. Suite 101, San Ramon CA P: F: Page 6 of 11

7 FSTC Equipment Test Report Manufacturer Rational Report Number R0 Model / Serial Number SCC WE 62G / G62SH Test Date June-2012 Equipment Type Full-Size 6-Rack Combi 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 5/22/12 5/22/12 5/23/12 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) 36,312 36,414 34,714 Gas Heating Value (Btu/scf) 1,020 1,020 1,018 Water Consumption (gal) Calculated Values Specific Heat of Potatoes (Btu/lb, F) Sensible Energy (Btu) 9,843 9,817 9,664 Latent Vaporization Energy (Btu) 11,359 11,368 10,801 Total Energy to Food (Btu) 21,202 21,185 20,465 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Appliance Energy Consumption (Btu) 37,609 37,711 35,943 Energy to Appliance (Btu/lb) Results Cooking-Energy Efficiency (%) Cooking Energy Rate (Btu/h) 52,185 52,020 51,645 Control Energy Rate (W) Production Capacity (lb/h) Cook Time (min) Water Consumption (gal/h) Alcosta Blvd. Suite 101, San Ramon CA P: F: Page 7 of 11

8 FSTC Equipment Test Report Manufacturer Rational Report Number R0 Model / Serial Number SCC WE 62G / G62SH Test Date June-2012 Equipment Type Full-Size 6-Rack Combi Oven Gas Tested By M. Karsz Additions, Deviations, & Exclusions Additions: None. Deviations: The Rational SCC WE 62G 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 206 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 62G combination oven Alcosta Blvd. Suite 101, San Ramon CA P: F: Page 8 of 11

9 Appliance Specifications Alcosta Blvd. Suite 101, San Ramon CA P: F: Page 9 of 11

10 Appliance Specifications (Continued) Alcosta Blvd. Suite 101, San Ramon CA P: F: Page 10 of 11

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