Southern California Gas Company Customer Programs Department

Transcription

1 Appliance Test Report SCGAT081113A(1) Blodgett, Model XCEL-XR8-G Half-size Single Rack Gas Oven Performance Test Revision 1 Southern California Gas Company Customer Programs Department Issued Date: December Southern California Gas Company. All trademarks belong to their respective owners. All rights reserved.

2 Disclaimer "The information and analysis contained in this report is based on data collected at the Energy Resource Center. The Gas Company has made reasonable efforts to ensure that all information is correct; however, the Gas Company makes no representation or warranty, express or implied, as to the accuracy, correctness or usefulness of any data or information in this report. Nothing contained in this report is intended to constitute a recommendation, endorsement, approval or guaranty of any product or service. The Gas Company shall not be responsible for errors or omissions in this report or for claims or damages relating to the use of this report, even if it has been advised of the possibility of such damages. All trademarks, methods, processes or other intellectual property contained in or described in this report are the property of their respective owners and the Gas Company makes no representation or warranty that their use will not infringe privately owned rights." Legal Notice This report was prepared as a result of work sponsored by the California Public Utilities Commission (Commission). It does not necessarily represent the views of the Commission, its employees, or the State of California. The Commission, the State of California, its employees, contractors, and subcontractors make no warranty, express or implied, or 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 Commission nor has the Commission passed upon the accuracy of the information in this report."

3 Revision History Revision Date Description Author No. 0 December 17,2009 Initial Release Ricardo Vargas 1 April 9, 2009 Report format change Ricardo Vargas SCGAT081113A(1) i

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5 Executive Summary The Blodgett Oven Company Model XCEL-XR8-G, a half-size gas-fired rack oven (Figure 1), was evaluated for energy performance at the Southern California Gas Company s (SCG) Commercial Food Service Equipment Testing Laboratory. SCG tested the Blodgett half-size rack oven according to the specifications of The American Society for Testing and Materials (ASTM) standard test method F At the time of testing, there was no established pass/fail efficiency criteria for this size oven. The test results for the Blodgett XCEL-XR8-G half-rack oven is as follows: Figure 1 Blodgett Model XCEL- XR8-G Table ES-1. Summary of ASTM Half-Rack Oven Performance Results Heavy-load Baking-Energy Efficiency (%) 44.1 Rated Energy Input Rate (Btu/h) 110,000 Measured Gas Energy Input Rate (Btu/h) 105,819 Preheat Time to 390 F (min) 27.7 Preheat Energy to 390 F (Btu) 27,436 Idle Energy 400 F (Btu/h) 15,320 Pilot Energy Rate (Btu/h) N/A Production Capacity (lb/h) 80.8 The cooking-energy efficiency test consisted in baking twenty-four apple-pies on eight full-size sheet pans. As specified by the ASTM test method, cooking-energy efficiency is a measure of how much of the energy that an appliance consumes is actually delivered to the food product during the cooking process. Cooking-energy efficiency or Baking-energy efficiency is therefore defined by the following relationship: Cooking Energy Efficiency = Energy to Food Energy to Appliance SCGAT081113A(1) i

6 Mission Statement - Commercial Foodservice Equipment Testing Program Recent advances in equipment design have produced commercial foodservice equipment that operates more efficiently, quickly, safely and conveniently. An energy efficient commercial equipment reduces energy consumption primarily through advanced technology and design. The purpose of Southern California Gas Company s Energy Efficiency Commercial Food Service Equipment Testing Program is to provide energy efficiency measurement for cost effectiveness modeling in order to establish energy efficiency standards and ratings for commercial food service equipment. This measurement data is then utilized and integrated with typical equipment usage profiles for California Utility Customers participating in the Food Service Equipment Rebate Program. The equipment performance is determined by applying the American Society for Testing and Materials (ASTM) standard test method for performance. The ASTM standard test method is considered the industry standard for quantifying the efficiency and performance for cooking equipment. SCGAT081113A(1) ii

7 Table of Contents Executive Summary... i Mission Statement - Commercial Foodservice Equipment Testing Program... ii Table of Contents... iii Scope...1 Appliance and test overview...1 Comments, Deviations and Exceptions...2 Testing equipment inventory...3 Testing Equipment Inventory (continued)...4 Testing Equipment Inventory Photos...4 Testing Equipment Inventory Photos (continued)...5 RESULTS Summary (11) Appliance Type (11.1) Apparatus (11.2) Energy Input Rate (11.4) Thermostat Calibration (11.5) Preheat Energy and Time (11.6) Preheat Curve (11.6) Idle Energy Rate (11.7) Pilot Energy Rate (11.8) Browning Uniformity (White Sheet Cakes) (11.9) Steam Performance (11.10) Baking Energy Efficiency, Baking Energy Rate, and Production Capacity (11.11)...10 UNCERTAINTY results for Baking Energy Efficiency...11 UNCERTAINTY results for Production Rate...12 Pie Moisture Content...13 SCGAT081113A(1) iii

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9 Scope The scope of this test is to evaluate the performance of the Blodgett XCEL-XR8-G, a gas-fired rack oven, by using ASTM F Standard Test Method for Performance of Rack Ovens for the test procedure and evaluation criteria. In order to evaluate the oven s energy consumption and cooking performance, the following were performed: Verify energy rating Verify thermostat calibration Determine energy input rate, preheat energy consumption and time Determine pilot energy rate and consumption 1 Verify browning uniformity 1 Determine steam performance 1 Determine baking energy efficiency uncertainty Determine production capacity uncertainty Report findings Appliance and test overview The Blodgett XCEL-XR8-G is a natural gas, indirect-fired, half-size rack oven equipped with inshot burners rated at 110,000 Btu/h. The oven s electric power requirements are 120 Volts AC single-phase 5 amps. The inner cavity measured inches in height, inches in width and inches in depth for a total cavity volume of 38,550 cubic inches. The oven s removable rotating rack can accommodate up to eight sheet pans evenly spaced. The oven has double pane tempered glass doors and steam generating capabilities. The oven s controls include a push-key pad for temperature, vent, steam and fan speed settings. A multifunction dial and numeric keypad allow access to programmable functions and oven settings. A digital 1 Was not performed TEST REPORT Page 1 of 13

10 display allows the user to monitor oven temperature, time and baking/cooking settings. Other front mounted controls include a heat control switch and a circuit breaker switch. The test consisted of baking twenty-four frozen, 10-inch apple pies with a par baked crust. Prior to testing the pies were placed in a freezer that was set to a temperature of 0 F. Once the frozen pies were stabilized to 0 ± 5 F, they were weighed prior to placing them into the oven that had a cavity temperature of 400 F. During cooking, the temperature of the apple filling of the randomly selected pies was visually monitored using chef-type probe thermometers that were inserted into the geometric center of the pies. When the thermometers indicated an average temperature of 180 F, the oven s doors were opened and the temperature of randomly selected pies was measured using a 3-point thermocouple device. Once the pie s internal temperatures were verified to be at 185 ± 5 F using the 3-point thermocouple device, all the pies were removed from the oven and final temperature and weight measurements were recorded. The gas volume, pressure and temperature were monitored and recorded as well as the ambient air temperature and pressure. Type K thermocouples were used to monitor the ambient, oven cavity and inner pie temperatures. Electrical power measurements were also monitored and recorded. A Logic Beach Inc s HyperLogger TM data logger was used to record all data. See section Testing Equipment Inventory for more detail regarding the testing equipment. Comments, Deviations and Exceptions Comments: The heating values for each test were obtained from the SCG s MCS Gas Analysis daily reports. Pilot energy consumption was not measured; oven is equipped with an electric ignition system. Deviations: Tests for cake browning uniformity and steam performance were not performed. Exceptions: None TEST REPORT Page 2 of 13

11 Testing equipment inventory Energy efficiency testing is conducted at SCG s Commercial Food Service Equipment Food Testing Laboratory located at the Energy Resource Center (ERC) in Downey California. The laboratory can provide utility services such as natural gas, water, electricity, sewer and fume exhaust for a variety of tests. The testing equipment is mounted onto a mobile test bench providing the flexibility of movement within the test lab or for in the field use. The mobile test bench holds a data logger, various pressure and energy transducers. The data logger provides up to 24 channels of analog input with 13-bit analog to digital conversion, and sampling rates in excess of 150 samples per second. The bench mounted pressure transducers monitor barometric ambient pressure and natural gas pressure before and after the gas meter. The electrical transducers are capable of measuring different voltage and phase setups. A magmeter allows measurement of water flow. An analog gas meter fitted with an electronic counter is used to measure gas consumption. See Tables TEI 1-1 and 1-2 for inventory and specifications on testing equipment. Table TEI 1-1. Testing Equipment Inventory Description Manufacturer Model Quantity Data Logger Logic Beach HLP-10 1 Barometric Pressure Transducer Omega EWS-BP-A 1 Differential Pressure Transducer Dwyer Thermocouple Omega Type K 6 Gas Meter American Meter DTM 200A 1 Energy Transducer Hawkeye Magmeter Omega FMG Table TEI 1-2. Testing Equipment Specifications Description Measures Signal output Measurement range Data Logger Data input Data Varies Barometric Pressure Transducer Pressure 4-20mA psia Differential Pressure Transducer Pressure 4-20mA 0 25 in.-h 2 O Thermocouple Degree Fahrenheit ± 2 Volts F TEST REPORT Page 3 of 13

12 Testing Equipment Inventory (continued) Table TEI 1-2 Testing Equipment Specifications (continued) Description Measures Signal output Measurement range Gas Meter Cubic feet On / Off pulse 0 or 1 V Energy Transducer Current, Voltage Modbus 2400 A (max) VAC Magmeter Water flow 4-20mA 0 21 gpm The mobile testing bench is equipped with additional testing equipment. The additional testing equipment is listed as miscellaneous testing equipment in Table TEI 2-1. Table TEI 2-1 Miscellaneous Testing Equipment Description Manufacturer Model Function Power supply Omega U24y101 Converts 120VAC to 24VDC at 1 Amp max. Power supply Idec PS5R Converts 120VAC to 24VDC at 0.3 Amp max. Digital multimeter Fluke 189 Measures Voltage, resistance, current & temperature Digital manometer Testo 512 Measures gauge pressure (0 29 psig, 0.5% of fsv.) Pressure gauge Ashcroft - Measures gauge pressure (0 15 in.-h 2 O) Bench scale A&D FG-60KAL Weight measurement (150 lbs. x 0.01 lbs.) Testing Equipment Inventory Photos Barometric Pressure Transducer Data Logger Power supplies Figure 2 Testing equipment on mobile bench Differential Pressure Transducer TEST REPORT Performance of Rack Ovens Page 4 of 13

13 Testing Equipment Inventory Photos (continued) Energy transducer Pressure gauge Figure 3 Fuse box and energy transducers Figure 4 Gas meter and pressure gauge Figure 5 Gas meter & mobile testing bench TEST REPORT Page 5 of 13

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15 Performance of Rack Ovens RESULTS SUMMARY (11) ASTM F Manufacturer Blodgett Model XCEL-XR8-G Date November 13, 2008 Test Reference Number SCGAT081113A(1) 1. Appliance Type Half-Size Rack Oven (11.1) Fuel type: Oven rating: Natural gas 110,000 Btu/h Physical dimensions Size of oven: 48.3 H x 48.0 W x 37.5 D in. Size of oven cavity: H x W x D in. Approximate oven cavity volume: 38,550 in. 3 Controls: All the oven s controls lie on a panel just left of the door. At the top of the control panel, there is a start/stop, cool down & bake more buttons. Directly beneath is a display that displays time & temperature, etc. A dial resides below which allows to enter setpoints, cook programs, etc. Below the dial are various push buttons for temperature display, time, steam, and fan control. A numeric key pad follows underneath along with the power button. A Circuit Breaker switch (on/off) and a Heat Cutoff switch (on/off) are located just below the control panel. Description of operational characteristics: With the thermostat control dial set at 400 F, the average temperature at the pressure panel of the oven was determined to be about 371 F, not within the ± 5 F limit set forth in the ASTM F test method section The setpoint temperature was raised to 420 F to achieve the required 400 F at the pressure panel 2. Apparatus (11.2) Check if testing apparatus conformed to specifications in Section 6. RESULTS SUMMARY Performance of Rack Ovens Page 7 of 13

16 3. Energy Input Rate (11.4) Test voltage (V) Higher heating value of natural gas (Btu/ft 3 ) 1021 Measured gas input rate (Btu/h) 105,819 Rated (Btu/h) 110,000 Percent difference between measured and rated (%) Thermostat Calibration (11.5) As-Received: Oven temperature control setting ( F) 400 Oven cavity temperature ( F) 371 As-Adjusted: Oven temperature control setting ( F) 420 Oven cavity temperature ( F) 398 Oven temperature control setting ( F) N/A Oven cavity temperature ( F) N/A 5. Preheat Energy and Time (11.6) Test Voltage (V) Higher heating value of natural gas (Btu/ft 3 ) 1,022 Starting temperature of oven cavity ( F) 72 Energy consumption of natural gas (Btu) 27,436 Electric energy consumption (kwh) Duration (min) 27.7 Preheat rate ( F/min) 12.6 RESULTS SUMMARY Performance of Rack Ovens Page 8 of 13

17 6. Preheat Curve (11.6) 500 Preheat Curve Blodgett XCEL-XR8-G Temperature ( F) Time (min) 7. Idle Energy Rate (11.7) Test Voltage (V) Higher heating value of natural gas (Btu/ft 3 ) 1,023 Idle energy rate at 400 F (Btu/h) 15,320 Electric energy rate at 400 F (kw) Pilot Energy Rate (11.8) Gas heating value (Btu/ft 3 ) Pilot energy rate (Btu/h) 9. Browning Uniformity (White Sheet Cakes) (11.9) 10. Steam Performance (11.10) See Comments, Deviations and Exceptions N/A (Electronic ignition) N/A (Electronic ignition) See Comments, Deviations and Exceptions See Comments, Deviations and Exceptions RESULTS SUMMARY Performance of Rack Ovens Page 9 of 13

18 11. Baking Energy Efficiency, Baking Energy Rate, and Production Capacity (11.11) 2 Test voltage (V) Higher heating value of natural gas (Btu/ft 3 ) 1,022 Baking time (min) 52.1 Production Capacity (rate) (lb/h) 80.8 Energy into the food (Btu) 15,388 Baking Energy rate (Btu/h) 42,727 Electric Baking Energy rate (kw) 0.38 Energy per pound of food baked (Btu/lb) 526 Baking Energy Efficiency (%) Test results based on the average of four (4) iterations RESULTS SUMMARY Performance of Rack Ovens Page 10 of 13

19 Performance of Rack Gas Ovens UNCERTAINTY RESULTS FOR BAKING ENERGY EFFICIENCY Annex A1. Make: Blodgett Model: XCEL-XR8-G Equipment Type: Half-size gas rack oven Calculations from: ASTM F Annex A1 Results Evaluated: Baking Energy Efficiency (%) A. Iteration results 1. Iteration 1 X 1 = Iteration 2 X 2 = Iteration 3 X 3 = Iteration 4 X 4 = Iteration 5 X 5 = B. Uncertainty results Average Standard deviation Absolute Uncertainty % Uncertainty Xa n = 44.1 S n = 1.65 U n = 2.62 %U n = 5.9 UNCERTAINTY RESULTS Performance of Rack Gas Ovens Page 11 of 13

20 Performance of Rack Gas Ovens UNCERTAINTY RESULTS FOR PRODUCTION RATE Annex A1. Make: Model: Equipment Type: Calculations from: Results Evaluated: Blodgett XCEL-XR8-G Half-size gas rack oven ASTM F Annex A1 Production Rate (lb/h) C. Iteration results 1. Iteration 1 X 1 = Iteration 2 X 2 = Iteration 3 X 3 = Iteration 4 X 4 = Iteration 5 X 5 = D. Uncertainty results Average Standard deviation Absolute Uncertainty % Uncertainty Xa n = 80.8 S n = 4.19 U n = 6.66 %U n = 8.2 UNCERTAINTY RESULTS Performance of Rack Gas Ovens Page 12 of 13

21 Performance of Rack Gas Ovens PIE MOISTURE CONTENT Annex A2. Make: Model: Equipment Type: Calculations from: Results Evaluated: Blodgett XCEL-XR8-G Half-size gas rack oven ASTM F Annex A2 Pie Moisture Content A2.5.2 Initial weights Large pan & parchment paper (lb.) 3.17 Large pan & parchment paper & frozen pie (lb.) 6.04 Frozen pie (lb.) W i 2.87 A2.5.5 Weight after 18 hours at 220 F (lb.) 1.44 A2.5.6 Weight after 2 additional hours at 220 F (lb.) W f 1.43 A2.6.1 Moisture content (%) M 50.2 Signatures: The undersigned has performed stated tests and has verified that the results recorded were the actual results observed. SCG s Tester: December 17, 2008 (signature) (date) Ricardo Vargas (print name) PIE MOISTURE CONTENT Performance of Rack Gas Ovens Page 13 of 13