COMBINATION OVENS FOR FOOD SERVICE APPLICATIONS BLODGETT BCP-102E

Design & Engineering Servies COMBINATION OVENS FOR FOOD SERVICE APPLICATIONS BLODGETT BCP-102E Report ` Prepared by: Design & Engineering Servies Customer Servie Business Unit Southern California Edison June 20, 2011

Aknowledgements Southern California Edison s Design & Engineering Servies (DES) group is responsible for this projet. It was developed as part of Southern California Edison's Emerging Tehnology program under internal projet number. DES projet managers Brian James, Neha Arora, and Carlos Haiad onduted this tehnology evaluation with overall guidane and management from Paul Delaney. For more information on this projet, ontat Neha.Arora@se.om. Dislaimer This report was prepared by Southern California Edison (SCE) and funded by California utility ustomers under the auspies of the California Publi Utilities Commission. Reprodution or distribution of the whole or any part of the ontents of this doument without the express written permission of SCE is prohibited. This work was performed with reasonable are and in aordane with professional standards. However, neither SCE nor any entity performing the work pursuant to SCE's authority make any warranty or representation, expressed, or implied, with regard to this report, the merhantability or fitness for a partiular purpose of the results of the work, or any analyses, or onlusions ontained in this report. The results refleted in the work are generally representative of operating onditions; however, the results in any other situation may vary depending upon partiular operating onditions. Southern California Edison Page ii

ABBREVIATIONS AND ACRONYMS ASTM Btu CFM CT DAS F ft FTC hr Hz in kw kwh lb SCE VAR Amerian Soiety for Testing and Materials British Thermal Unit Cubi Feet Per Minute Current Transduer Data Aquisition System Fahrenheit Feet Foodservie Tehnology Center Hour Hertz Inhes Kilowatts Kilowatt-hours Pound Southern California Edison Volt-Ampere Reative Southern California Edison Page iii

FIGURES Figure 1. BLODGETT BCP-102E Combination Oven... 6 Figure 2. DAS Interfae With National Instruments LabVIEW... 8 Figure 3. Oven Preheat Curve- Convetion Mode... 15 Figure 4. Oven Preheat Curve- Steam Mode... 16 Figure 5. Oven Preheat Curve- Combi Mode... 16 TABLES Table 1. Cooking Energy Effiieny Results- Convetion Mode... 17 Table 2. Cooking Energy Effiieny Results- Steam Mode... 18 Table 3. Cooking Effiieny and Unertainty Results... 18 Table 4. Cooking Energy Rate Results- Convetion Mode... 18 Table 5. Cooking Energy Rate Results- Steam Mode... 18 Table 6. Prodution Capaity Test Results- Convetion Mode... 19 Table 7. Prodution Capaity Test Results- Steam Mode... 19 EQUATIONS Equation 1. Energy Input Rate... 9 Equation 2. Idle Energy Rate... 10 Equation 3. Cooking Energy Effiieny- Steam Mode... 11 Equation 4. Cooking Energy Effiieny- Convetion Mode... 11 Equation 5. Cooking Energy Rate- Steam Mode... 12 Equation 6. Cooking Energy Rate- Convetion Mode... 12 Equation 7. Prodution Capaity... 13 Southern California Edison Page iv

CONTENTS EXECUTIVE SUMMARY 1 INTRODUCTION 3 Bakground... 4 GOALS OF THE STUDY 5 Appliane Evaluated... 5 TEST METHODOLOGY 7 Laboratory and Instrumentation Desription... 7 Test Site Setup... 8 Thermostat Calibration... 9 Energy Input Rate and Preheat Energy Consumption... 9 Idle Energy Rate... 10 Cooking Energy Effiieny and Prodution Capaity... 10 RESULTS AND DATA ANALYSIS 14 Thermostat Calibration... 14 Energy Input Rate and Preheat Energy Consumption... 14 Idle Energy Rate... 17 Cooking Energy Effiieny, Energy Rate and Prodution Capaity. 17 CONCLUSION 20 APPENDIX A 21 REFERENCES 23 Southern California Edison Page v

EXECUTIVE SUMMARY A ombination oven (or ombi-steamer) is a professional ooking appliane that ombines the funtionality of a onvetion oven and a steam ooker. That is, it an produe dry heat, moist heat, or a ombination of the two at various temperatures. In addition to baking and roasting, a ombination oven an also steam, blanh, poah and re-thermalize food produts. This is espeially useful in large kithens where foods are prepared in very high volumes suh as large quantities of baon, eggs, sausages, Frenh toast, et. Foods an be ooked in a ombination oven mode using fored hot-dry air only; steam (hotmoist air) only; or a ombination that uses hot air and steam. The programmability of the ombination oven allows the food partially ook in one mode, until the food reahes a ertain temperature, and then swithes to a different ook mode to finish ooking. For example, a turkey an ook in ombi mode for few hours, and then swith to onvetion mode to finish up. This projet assesses the energy effiieny level of the Blodgett BCP-102E eletri ombination oven and seeks to determine an appliane baseline and a minimum energy effiieny level neessary to qualify for the food servie qualifying produt list. During this projet the Blodgett BCP-102E oven, a ommerial eletri ombination oven with a apaity of eight pans, was examined for various performane metris. A test proedure was onduted in order to haraterize the Blodgett ombination oven's energy input rate, preheat energy and time, idle energy rate, ooking energy effiieny, ooking energy rate and prodution apaity aording to the Amerian Soiety for Testing and Materials F2861-10 Standard Test Method for Performane of Combination Ovens. Preheat energy and time; and idle energy rate were evaluated for onvetion, steam and ombination modes. Testing ourred at Southern California Edison s (SCEs) Foodservie Tehnology Center (FTC) in Irwindale, CA. Cook time, oven temperature, oven power input, and the weight and temperature of the test food were arefully measured. The test foods used during the proedure were red and russet potatoes. The test data provides key information to help determine the operational osts and the perentage of total kithen produtivity a single appliane an deliver. The following parameters of the Blodgett BCP-102E oven were determined during the testing proedure: Energy Input Rate: The maximum energy input rate reorded during the test was 28.4 kilowatt (kw). Preheat Energy Rate: Convetion Mode: The oven took 14 minutes to reah a temperature of 350 degrees Fahrenheit ( F) from room temperature of 77.1 F The oven maintained an average avity temperature of 297.35 F during preheat period and yielded a preheat energy rate of 19.79 F/min. Steam Mode: The oven took 8.4 minutes to reah a temperature setpoint of 212 F from room temperature (66.25 F). The oven maintained an average avity temperature of 142.60 F and yielded a preheat energy rate of 16.98 F/min. Southern California Edison Page 1

Combination Mode: The oven took 18 minutes to reah a temperature of 350 F from room temperature (64.4 F). The oven maintained an average avity temperature of 314.03 F and yielded a preheat energy rate of 17.49 F/min. Idle Energy Rate: The idle energy rate, the amount of energy to maintain a 350 F setpoint. Idle energy rate was reorded for all modes and is listed below. Convetion Mode: 1.6 kw Steam Mode: 9.9 kw. Combination Mode: 7.9 kw. Cooking Energy Effiieny: The average ooking energy effiieny as determined by three heavy-load tests was 75 ± 0.01% in onvetion mode and 41 ± 0.02% in steam mode. Cooking Energy Rate: The average ooking energy rate reorded during three heavy-load tests was 13 kw in onvetion mode and 23 kw in steam mode. Prodution Capaity: The average measured prodution apaity during onvetion mode test was 144 ± 12.6 pounds per hour (lbs/hr) and 287±12.1 lbs/hr for steam mode tests. Southern California Edison Page 2

INTRODUCTION A ombination oven (or ombi-steamer) is a professional ooking appliane that ombines the funtionality of a onvetion oven and a steam ooker. That is, it an produe dry heat, moist heat or a ombination of the two at various temperatures. In addition to baking and roasting, a ombination oven an also steam, blanh, poah and re-thermalize food produts. This is espeially useful in large kithens where foods are prepared in very high volumes suh as large quantities of baon, eggs, sausages and Frenh toast et. Foods an be ooked in a ombination oven mode using fored hot-dry air only; steam (hot moist) only; or a ombination using hot air and steam. The programmability of the ombination oven allows to food partially ook in one mode, until food reahes a ertain temperature, and then swithes to a different ook mode to finish ooking. For example, a turkey an ook in ombi mode for few hours, and then swith to onvetion mode to finish up. Combination mode, the fans inside the ovens ensure that a uniform temperature reahes all parts of the food and transfers heat more evenly and effiiently allowing it to ook food faster and at a lower temperature. In steam mode, food steams and allows the user to oven-poah foods. Combination mode uses both forms of ooking to provide greater ontrol over the produt. Eletri ombination ovens are typially insulated on all sides and most have stainless steel exterior ladding. They typially inlude stainless steel interiors and spray heads as well as self-leaning steam generators. The self-leaning feature gives them a distint advantage over other types of traditional ovens. The Blodgett BCP-102E, a full-size ommerial eletri ombination oven with a apaity of 8 pans, was examined for various performane metris. A test proedure was onduted to haraterize the Blodgett BCP-102E eletri oven's: energy input rate, preheat energy rate (for ombination, steam, and ombination mode), idle energy rate (for ombination, steam, and ombination mode), ooking energy effiieny, ooking energy rate, and prodution apaity All aording to the Amerian Soiety for Testing and Materials (ASTM) F2861-10 Standard Test Method for Performane of Combination Ovens report. 1 Cook time, oven temperature, oven power input, weight and temperature of the test food were arefully measured. The test food used during the proedure was red and russet potatoes. Oven effiieny, water onsumption, average and maximum ondensate temperature was monitored losely to evaluate the performane of the oven. Southern California Edison Page 3

BACKGROUND Southern California Edison (SCE) is ommitted to the advanement of the food servie industry and is part of a statewide team offering a food servie qualifying produt list that identifies the most effiient ommerial kithen applianes within a speifi appliane ategory. The qualifying applianes are eligible to reeive inentives for their use. Currently, ombination ovens are listed as one of the appliane ategories on the food servie qualifying list. Testing is in progress to add different ategories and manufaturers to this list. Southern California Edison Page 4

GOALS OF THE STUDY This projet evaluates the operation and performane of the Blodgett eletri ombination oven using ASTM F2861-10 standard test methods. The testing seeks to determine the effiieny level of the appliane. One a large enough sampling of ovens is tested, an appliane baseline and a minimum effiieny level for inlusion into the food servie qualifying produt list an be determined. The testing examines the: Energy Input Rate: The peak rate at whih a ombination oven onsumes energy, in kilowatts (kw). Preheat Energy Rate: The amount of energy onsumed, kilowatt-hours (kwh), by the ombination oven while preheating its avity from the ambient temperature to the speified thermostat setpoint. Idle Energy Rate: The ombination ovens required rate of energy onsumption (kw) when empty, that is neessary to maintain its avity temperature at a speified thermostat setpoint. Cooking Energy Effiieny: The quantity of energy imparted to a speifi food produt; this is expressed as a perentage of energy onsumed by the ombination oven during the ooking event. Cooking Energy Rate: The average rate of energy onsumption (kw) during the ooking energy effiieny tests. Prodution Capaity: The maximum rate at whih the oven an bring the unooked food to a speified ooked ondition. This does not neessarily refer to the maximum rate and the prodution rate varies based on the amount of food ooked. APPLIANCE EVALUATED The Blodgett BCP-102E eletri ombination oven, shown in Figure 1, has a stainless steel interior and exterior onstrution. The oven inludes a dual pane tempered viewing glass window. The unit features hinged inner glass for easy leaning. Multiple ooking modes inlude hot air, ombi 1 (30-40% steam), ombi 2 (60-80% steam), retherming, steaming, low-temperature steaming, and preheating. The oven has the ability to ook with pressure-less steam, hot air, or a ombination of steam and hot air. The steam generator is separate from the ooking ompartment, and drains and flushes automatially. Standard ontrols inlude user-friendly digital displays with dials. In addition, it allows the user to store up to 10 reipe programs with three stages per reipe, and time delay start. The reversible 9-speed fan provides optimum baking and roasting results. The automated CombiWash, offers losed iruit leaning system featuring very low water and detergent onsumption and has no ontat with hemials. Additional appliane speifiations and the manufaturer s literature are inluded in Appendix A. The biggest market barriers of eletri ombination ovens are lak of ustomer eduation on effiient ovens, inentives, and the low number of effiient full and half-sized ombination ovens listed on the food servie qualifying produt list. Southern California Edison Page 5

FIGURE 1. BLODGETT BCP-102E COMBINATION OVEN Southern California Edison Page 6

TEST METHODOLOGY Laboratory testing ourred aording to the ASTM F 2861-10 test method for ombination ovens. Testing methods are outlined for general-purpose, full-size, and half-size ombination ovens primarily used for ooking food produts. The testing provides information to determine: Energy Input Rate Preheat Energy Rate Idle Energy Rate Cooking Energy Effiieny Cooking Energy Rate Prodution Capaity LABORATORY AND INSTRUMENTATION DESCRIPTION Testing ourred at the SCE Foodservie Tehnology Center (FTC), a 2,000 squarefoot demonstration and equipment test enter. The enter is part of the Energy Eduation Center, loated in Irwindale, CA and is a ertified ASTM and ENERGY STAR testing laboratory. The FTC is apable of maintaining voltage regulation to ± 1 volt (V) on 120 V, 208 V, and 240 V single- and three-phase. Reeptale onfigurations range from 20 amperes (A)/120 V single-phase to 100 A/208 V/240 V single- and three-phase. The FTC is also equipped with a Data Aquisition System (DAS), a National Instruments LabVIEW-based software (Figure 2), used to monitor power (kw), amperage, voltage, power fator, frequeny, and volt-ampere reative (VAR) from all reeptales and displays the results in a real-time graph during testing. The eletrial onsumption of the ovens is logged in intervals of 1 seond and the data from up to 36 thermoouples and 8 resistant temperature detetion sensors is reorded. The interfae also allows the user to onfigure the monitoring parameters and selet speifi monitoring hardware. Southern California Edison Page 7

FIGURE 2. DAS INTERFACE WITH NATIONAL INSTRUMENTS LABVIEW The DAS is equipped with multi-funtional digital transduers, integrated serial urrent transduers (CTs), and voltage leads. The multi-funtional digital transduers reate power readings from the CT and voltage inputs and have an auray of ± 0.5% over the full-sale readings. The CTs used in this projet are aurate to 10% FS or better and have a frequeny response ranging from 44 Hertz (Hz) to 3,000 kilo-hertz (khz). The DAS was alibrated in November 2009 and uses K type thermoouples and onnetors. The K type thermoouples an read a temperature range of -328 F to 2,282 F with auray of ± 2.2 F or 0.75% of temperature reading above 32 F and 2% of temperature reading below 32 F. 2 A fiberglass insulated 24-gauge thermoouple was used to determine the avity temperature as well as the temperature of the potatoes. When determining the weight of the potatoes, a model A&D FG-60KAL digital sale that has a resolution of 0.01 pound (lb) and an unertainty of 0.01 lb was used. TEST SITE SETUP The test site setup refers to the installation of the ombination test oven, ondition of the environment, and the setup of temperature measurements for the potatoes. At the test site, the ombination oven was installed aording to the manufaturer's instrutions and plaed under a deep anopy exhaust hood that was mounted against the wall. The lower edge of the hood was positioned 6 feet (ft.), 6 inhes (in.) from the floor, with the front edge of the oven door inset 6 inhes from the vertial plane of the front edge of the hood. Both sides of the ombination oven were 3 feet away from any nearby walls. The exhaust ventilation rate was set to 300 ubi feet per minute (CFM) per linear foot of hood length. The ambient onditions were kept at a temperature of 75 ± 5 F during operation of the exhaust ventilation system. The oven was onneted to a alibrated energy test meter, and supply voltage was maintained within 2.5% of the manufaturer's nameplate voltage. Southern California Edison Page 8

For standard full-size ovens with 9 rak positions, raks are plaed at positions 1, 3, 5, 7, and 9. The Blodgett BCP-102E has 8 rak positions, so 4 raks were positioned to divide the avity into approximately equal ooking zones. The bead of a bare juntion thermoouple measured the temperature of the test potatoes before and after they ooked, measuring from the enter of eah monitored test potato. The initial temperatures for the potatoes at the start of eah test were 75 ± 5 F. THERMOSTAT CALIBRATION Thermostat alibration is verified by installing a thermoouple in the enter of the oven avity; plaing a thermoouple in the enter of the avity allows for onsistent temperature measurement on all types of ombination ovens. Calibration is neessary sine the plaement of the oven's temperature sensors an differ greatly between varying models and manufaturers. The ombination oven display temperature typially differs from the reading taken by the avity thermoouple. When performing a thermostat alibration, the oven is set to 350 F and allowed to stabilize for 1 hour before readings of the avity thermoouple are taken. After the 1-hour idle period, oven temperatures are reorded at 30-seond intervals for 15 minutes. If the thermoouple reads an average temperature of 350 ± 5 F (during onvetion and ombination mode) or 212 ± 2 F (during steam mode) for a 15- minute period, the oven's thermostat is alibrated. ENERGY INPUT RATE AND PREHEAT ENERGY CONSUMPTION Both the energy input and preheat energy rates are used to onfirm proper operation of the ombination oven. The preheat test reords the required amount of time and energy needed to raise the ombination oven avity temperature from an ambient of 75 F to a ready-to-ook-ondition. In this test, the oven was onsidered to be in ready-to-ook-ondition when the avity reahed 350 F, during onvetion and ombination mode; maximum humidity, if adjustable, or 212 F during steam mode. Temperature measurements were taken every 5 seonds. One the oven reahed its setpoint of 350 F or 212 F, it stabilized for 1 hour. An average temperature for this time was taken to alulate the preheat rate. The energy input rate is the peak energy onsumption of the oven while preheating the oven from ambient temperature to a setpoint of 350 F or 212 F. The peak energy onsumption, measured by an eletrial meter must be operating within 5% of the nameplate energy input rate. Equation 1 alulates the energy input rate in aordane with the ASTM standard F2861-10. EQUATION 1. ENERGY INPUT RATE Efood 60 q Input t Where: qinput = Energy input rate (kw) Efood = Amount of energy onsumed during peak energy input (kwh) t = Period of peak energy input (min) Southern California Edison Page 9

IDLE ENERGY RATE After stabilization, the idle energy rate was taken by monitoring the onsumption of the ombination oven for a 3-hour period, with the same setpoint of 350 F (maximum humidity, if adjustable), or 212 F. The idle energy rate is the ombination oven's required rate of energy onsumption (kw) when empty, needed to maintain its avity temperature at a ready-to-ook setpoint in three operating modes (ombi, onvetion and steam mode). Idle energy rate per ASTM F2861-10 is alulated using Equation 2. EQUATION 2. IDLE ENERGY RATE Efood 60 q Idle t Where: qinput = Idle energy rate (kw) Efood = Amount of energy onsumed during the test period (kwh) t = Test period (min) COOKING ENERGY EFFICIENCY AND PRODUCTION CAPACITY The ooking energy effiieny is the quantity of energy imparted to the speifi food produt, and is expressed as a perentage of energy onsumed by the oven during the test. For ombination ovens, potatoes were used for the ooking effiieny test and the test was run under a heavy-loading senario. The heavy-load testing was run at least three times in steam mode as well as onvetion mode to determine ooking effiieny of the oven in these modes. In steam mode, the potato tests onsisted of 50 ± 2 red potatoes in eah pan, for a total pan weight of 8.0 ± 0.2 lb. Eight pans were tested during eah test run. The average potato temperature began at 75 ± 5 F, and the temperature was monitored during ooking until the temperature of the potatoes reahed 195 F. After this temperature was reahed, the oven was immediately shut off, and the amount of energy used, water onsumption and total ook time was reorded. The weight of the ooked potatoes was measured and ompared to the pre-ooked weight. In onvetion mode, 15 russet potatoes (three rows of five potatoes per row) with a total potato weight of 7.25 ± 0.3 lb were tested on 8 shallow sheet pans. The average potato temperature at the beginning of the test was 75 ± 5 F. Temperature was monitored until potatoes reahed 205 F. One this temperature was attained, the oven was shut off immediately and the amount of energy used and total ook time were reorded. Final weight of the potatoes was reoded and ompared to their pre-ooked weight. Cooking energy effiieny is a preise indiator of oven energy performane when ooking a typial food produt. Equation 3 and Equation 4 alulates the ooking energy effiieny in steam mode and onvetion mode, respetively, per ASTM F2861-10. Southern California Edison Page 10

EQUATION 3. COOKING ENERGY EFFICIENCY- STEAM MODE Steam Where: E potato, s E pan, s [ Wp, s Cp p, s ( Tf p, s Ti p, s )] [( Wpan, s ) Cp pan Tpan, s ] E oven, s E oven, s ηsteam = Steam mode ooking energy effiieny (%) Epotato, s = Heat gained by test food (red potatoes) = Wp, s Cpp, s (Tfp, s -Tip, s) Wp, s = Total weight of test food before ooking (lbs) Cpp, s = Speifi heat of the food based on the speified food (0.87 British thermal unit ( Btu)/lb, F for red potatoes) Tfp, s = Average final temperature of the food ( F) Tip, s = Average initial temperature of the food ( F) Epan, s = Heat gained by steam pans = Wpan, s Cppan ΔT pan, s Wpan, s = Total weight of steam pans used in test (lbs) Cppan = Speifi heat of stainless steel (0.11 Btu/lb, F) ΔT pan, s =Useful temperature rise in steam pan(s) ( F) = Tf p,s Ti p,s Eoven, s = Total energy onsumed by the oven in steam mode (Btu) EQUATION 4. COOKING ENERGY EFFICIENCY- CONVECTION MODE food (0.84 onv [{ Wi Where: E p, potato, E Cp oven, p, E pan, ( Tf p, [ E Ti sens, p p, )} E E vap, p oven, {( Wf ] p, E E oven, pan, Wi p, ) H v }] [( W ηonv = Convetion mode ooking energy effiieny (%) Epotato, = Heat gained by test food (Btu) = E sens,p + E vap,p E sens,p = Quantity of heat added to test food (russet potatoes) = Wip, Cpp, (Tfp, - Tip,) Wip, Cpp, pan, ) Cp pan T pan, = Total weight of test food before ooking (lbs) = The speifi heat of the food based on the speified Btu/lb, F for russet potatoes) Tfp, = Average final temperature of the food ( F) Tip, = Average initial temperature of the food ( F) Evap, p = Latent heat added to test food = (Wfp, - Wip,) Hv Wfp, = Final weight of test food (lb) Wip, = Initial weight of test food (lb) Hv = Heat of vaporization (970 Btu/lb) ] Southern California Edison Page 11

Epan, s = Wpan, Cppan ΔT pan, Wpan, = Total weight of shallow steam pans used in onvetion mode test (lbs) Cppan = Speifi heat of stainless steel (0.11 Btu/lb F) ΔT pan, = Useful temperature rise in shallow steam pan(s) ( F) = Tf p, Ti p, Eoven, = Total energy onsumed by oven during onvetion mode (Btu) The ooking energy rate is the average rate of energy onsumption (kw) during the heavy load test. The ooking energy rate is alulated using alulation methodology provided by ASTM F2861-10, and displays in Equation 5 and Equation 6. EQUATION 5. COOKING ENERGY RATE- STEAM MODE Where: q Steam oven, s qsteam = Steam mode ooking energy rate (kwh) E t s Eoven,s = Amount of energy onsumed by an appliane during steam mode ooking testing (Btu) t s = Steam mode ooking test period (min.) 60 EQUATION 6. COOKING ENERGY RATE- CONVECTION MODE Where: q Conv oven, qonv = Convetion mode ooking energy rate (kwh) E t Eoven, = Amount of energy onsumed by an appliane during onvetion mode ooking testing (Btu) t = Convetion mode ooking test period (min.) 60 Prodution apaity information is the prodution apability of a ombination oven as it is used to ook a typial food produt. This information an be used to determine the proper size and the quantity needed to fit any user's needs. Equation 7 is used to alulate the prodution apaity per ASTM F2861-10. Southern California Edison Page 12

EQUATION 7. PRODUCTION CAPACITY PC test W food, test ttest 60 Where: PC = Prodution apaity of the ombination oven (lb/hr) Wfood = Initial weight of food required for a heavy load t = Cooking test period (min.) The subsript Test an be substituted with Convetion or Steam for the prodution apaity tests run under these modes. For ooking energy effiieny and prodution apaity results, the perentage of unertainty in eah result is speified to be no greater than ±10% based on at least three test runs. Southern California Edison Page 13

RESULTS AND DATA ANALYSIS THERMOSTAT CALIBRATION The oven's thermostat was alibrated in all three modes; onvetion, steam and ombination mode; by setting the oven temperature to 350 F (for onvetion and ombination mode alibration) and 212 F (for steam mode alibration). For onvetion mode, the oven was set to 358 F and the oven temperature was allowed to stabilize. After a 1-hour stabilization period, the thermoouple temperature readings were taken inside the oven hamber. Fifteen minutes of data, sampled every 30 seonds, was olleted, and the resultant average temperature reading for onvetion mode was 352 F. This result is within ±5 F of 350 F. During ombination mode, the oven was set to 365 F and the oven temperature was allowed to stabilize. After a 1-hour stabilization period, the thermoouple temperature readings were taken inside the oven hamber. Fifteen minutes of data, sampled every 30 seonds, was olleted, and the resultant average temperature reading for onvetion mode was 348 F. This result is within ±5 F of 350 F. In steam mode, the average avity temperature reading was 208 F, whih is not within ±2 F of 212 F. These deviations ourred due to the steam leakage from the doors. Steam was ontrolled at 100% and the average temperature attained in this mode was 208 F. The oven was inspeted by the tehniian and nothing out of ordinary was disovered. After validating these results with manufaturer, oven was deemed alibrated. ENERGY INPUT RATE AND PREHEAT ENERGY CONSUMPTION The energy input and preheat energy rates are used to onfirm proper operation of the ombination oven. During onvetion mode test, the Blodgett BCP-102E oven took 14 minutes to reah a temperature of 350 F from room temperature of 77.1 F. Average avity temperature reorded during preheat was 297.35 F. The alulated preheat rate as a result of the test was 26.21 F /min. Figure 3 shows a graph of the oven hamber temperature versus time in onvetion mode. In steam mode, the oven attained 212 F in 8.4 minutes from room temperature (66.25 F); maintaining an average avity temperature of 142.60 F and yielding a preheat rate of 16.98 F/min. Figure 4 shows the graph of the oven hamber temperature versus time in steam mode. In ombination (ombi) mode the preheat rate was 17.49 F/min, as the oven took 18 minutes to reah a setpoint temperature of 350 F from a room temperature of 64.4 F, maintaining an average avity temperature of 314.03 F. Figure 5 shows the preheat graph for ombi mode for the Blodgett BCP-102E oven. Southern California Edison Page 14

Cavity Temperature ( F) Combination Ovens for Food Servie Appliations Blodgett BCP-102E Blodget BCP 102 Preheat Test -Convetion Mode 375 350 325 300 275 250 225 200 175 150 125 100 75 50 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 Time (min) FIGURE 3. OVEN PREHEAT CURVE- CONVECTION MODE Southern California Edison Page 15

Temperature ( F) Cavity Temperature ( F) Combination Ovens for Food Servie Appliations Blodgett BCP-102E 225 Blodgett BCP 102 Preheat Test - Steam Mode 200 175 150 125 100 75 50 25 0 0 1 2 3 4 5 6 7 8 9 Time (min) FIGURE 4. OVEN PREHEAT CURVE- STEAM MODE 375 350 325 300 275 250 225 200 175 150 125 100 75 50 Blodgett BCP 102 Preheat Test-Combi mode 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Time (min) FIGURE 5. OVEN PREHEAT CURVE- COMBI MODE Southern California Edison Page 16

The energy input rate is the peak energy onsumption of the oven while preheating the oven from ambient temperature to a setpoint of 350 F for ombi and onvetion mode, or 212 F for steam mode. The maximum energy input rate reorded during the test was 28.4 kw. IDLE ENERGY RATE The idle energy rate is the ombination oven's required rate of energy onsumption (kw), when empty, needed to maintain its avity temperature at a speified thermostat setpoint. In this test, the idle energy rate was taken after stabilization by monitoring the onsumption of the ombination oven for a 3-hour period, with the same setpoint of 350 F during onvetion and ombination mode, and 212 F during steam mode. The idle energy rate was alulated to be 1.6 kw for onvetion mode, 9.9 kw for steam mode, and 7.9 kw for ombination mode. Water onsumption was also reorded during this test and the resulting water onsumption rate was 14.5 gal/hr during steam mode and 3.8 gallons per hour (gal/hr) in ombination mode. COOKING ENERGY EFFICIENCY, ENERGY RATE AND PRODUCTION CAPACITY The ooking energy effiieny is the quantity of energy imparted to the speifi food produt, and is expressed as a perentage of energy onsumed by the oven during the test. Cooking energy effiieny is a preise indiator of oven energy performane when ooking a typial food produt. Water onsumption reorded during heavy testing in steam mode was 28 gal/hr. The average ondensate temperature during this test was 152 F and the maximum ondensate temperature reorded was 184 F. Whereas, in onvetion mode the average ondensate temperature was 69 F with the highest reorded temperature of ondensate being 70 F. Results of three heavy load ooking energy effiieny tests during onvetion and steam mode are shown in Table 1, Table 2, respetively. TABLE 1. COOKING ENERGY EFFICIENCY RESULTS- CONVECTION MODE TEST RUN Heavy load 1 Heavy load 2 Heavy load 3 WUNCOO KED [LBS] CP [BTU/ LB- F] T INITIAL [ F] T FINAL [ F] E FOOD [BTU] WCOO KED [LBS ] ΔW [LBS] HV [BTU/ LB] E OVEN [BTU] E PAN [BTU] N COOK EFFICIENCY [%] 111.67 0.84 71.5 205.7 24,819.52 99.1 13 970 33,607.23 552 75.49% 111.61 0.84 73.3 204.4 23,744.71 99.8 12 970 32,316.79 539 75.14% 111.54 0.84 75.2 206.1 25,223.95 98.2 13 970 34,045.95 540 75.67% Southern California Edison Page 17

TABLE 2. COOKING ENERGY EFFICIENCY RESULTS- STEAM MODE OVEN TEST MODE N, EFFICIENCY AVERAGE STANDARD DEVIATION ABSOLUTE UNCERTAINTY UNCERTAINTY PERCENT Convetion Mode 75.44% 0.00 0.01 0.89% Steam Mode 41.3% 0.01 0.02 4.20% TEST RUN Heavy load 1 Heavy load 2 Heavy load 3 WUNCOO KED [LBS] CP [BTU/ LB- F] T INITIAL [ F] T FINAL [ F] E FOOD [BTU] W PAN [LBS] CP PAN [BTU/ LB- F] E OVEN [BTU] E PAN [BTU] N COOK EFFICIENCY [%] 130.17 0.87 70.31 197.01 14348.55 44.29 0.11 35891.03 617.27 41.70% 130.63 0.87 69.46 195.96 14376.97 44.42 0.11 37067.72 618.13 40.45% 130.61 0.87 67.41 196.44 14661.28 45.56 0.11 36776.06 646.63 41.62% The average effiieny and unertainty results are shown in Table 3. Unertainty level is within 10%; therefore, test results are aeptable per ASTM standards. TABLE 3. COOKING EFFICIENCY AND UNCERTAINTY RESULTS The Cooking energy rate is the average rate of energy onsumption (kw) during the heavy load test. The results of the Cooking Energy Rate test display in Table 4, and Table 5. TABLE 4. COOKING ENERGY RATE RESULTS- CONVECTION MODE TEST RUN E APPLIANCE [KWH] T [MINUTES] E COOKRATE [KW] Heavy load 1 9.85 47.13 12.5 Heavy load 2 9.47 44.92 12.6 Heavy load 3 9.98 48.08 12.4 TABLE 5. COOKING ENERGY RATE RESULTS- STEAM MODE TEST RUN E APPLIANCE [KWH] T [MINUTES] E COOKRATE [KW] Heavy load 1 10.52 27.08 23.3 Heavy load 2 10.86 27.82 23.4 Heavy load 3 10.78 26.90 24.0 Prodution apaity information is the prodution apability of a ombination oven as it is used to ook a typial food produt. This information an be used to determine the proper size and the quantity needed to fit any user's needs. The results of the Prodution Capaity tests for onvetion mode and steam mode are shown in Table 6 and Table 7. Southern California Edison Page 18

TABLE 6. PRODUCTION CAPACITY TEST RESULTS- CONVECTION MODE TEST RUN Heavy load 1 Heavy load 2 Heavy load 3 W FOOD, INITIAL [LBS] T [MIN] PC [LB/HR] 111.67 47.13 142.15 111.61 44.92 149.09 111.54 48.08 139.18 PC, AVG PROD. CAPACITY STANDARD DEVIATION ABSOLUTE UNCERTAINTY UNCERTAINTY PERCENT 143.48 5.1 12.6 8.79% TABLE 7. PRODUCTION CAPACITY TEST RESULTS- STEAM MODE TEST RUN Heavy load 1 Heavy load 2 Heavy load 3 W FOOD, INITIAL [LBS] T [MIN] PC [LB/HR] 130.17 27.08 288.38 130.63 27.82 281.77 130.61 26.90 291.32 PC, AVG PROD. CAPACITY STANDARD DEVIATION ABSOLUTE UNCERTAINTY UNCERTAINTY PERCENT 287.16 4.9 12.1 4.23% Southern California Edison Page 19

CONCLUSION The following parameters of the Blodgett BCP-102E oven were determined during the testing proedure: Energy Input Rate: The maximum energy input rate reorded during the test was 28.4 kw. Preheat Energy Rate: Convetion Mode: The oven took 14 minutes to reah a temperature of 350 F from room temperature of 77.1 F The oven maintained an average avity temperature of 297.35 F during preheat period and yielded a preheat energy rate of 19.79 F/min. Steam Mode: The oven took 8.4 minutes to reah a temperature setpoint of 212 F from room temperature (66.25 F). The oven maintained an average avity temperature of 142.60 F and yielded a preheat energy rate of 16.98 F/min. Combination Mode: The oven took 18 minutes to reah a temperature of 350 F from room temperature (64.4 F). The oven maintained an average avity temperature of 314.03 F and yielded a preheat energy rate of 17.49 F/min. Idle Energy Rate: The idle energy rate, the amount of energy to maintain a 350 F setpoint. Idle energy rate was reorded for all modes and is listed below. Convetion Mode: 1.6 kw Steam Mode: 9.9 kw. Combination Mode: 7.9 kw. Cooking Energy Effiieny: The average ooking energy effiieny as determined by three heavy-load tests was 75 ± 0.01% in onvetion mode and 41 ± 0.02% in steam mode. Cooking Energy Rate: The average ooking energy rate reorded during three heavy-load tests was 13 kw in onvetion mode and 23 kw in steam mode. Prodution Capaity: The average measured prodution apaity during onvetion mode test was 144 ± 12.6 lbs/hr and 287 ± 12.1 lbs/hr for steam mode tests. Southern California Edison Page 20

APPENDIX A Southern California Edison Page 21

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REFERENCES 1 Amerian Soiety for Testing and Materials, 2005. Standard Test Method for Performane of Combination Ovens. ASTM Designation F2861-10. In Annual Book of ASTM Standards, West Conshohoken, PA 2 http://www.omega.om/temperature/z/pdf/z204-206.pdf Southern California Edison Page 23