Food Service Technology Center Lainox NAEB101 Electric Combination Oven Test Report FSTC Report # 501318016.00-R0 Application of ASTM Standard Test Method F2861-14 July 2018 Prepared by: Rodney Davis Frontier Energy Contributors: Denis Livchak Michael Karsz Frontier Energy Prepared for: Pacific Gas and Electric Company Customer Energy Efficiency Programs PO Box 770000 San Francisco, California 94177 Pacific Gas and Electric Company Food Service Technology Center. All rights reserved. 2018
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 1987. 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 Frontier Energy 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 2018 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, Frontier Energy, 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 Frontier Energy, the FSTC, or PG&E. In no event will Frontier Energy 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 Jul 2018 Initial Release R. Davis Page 2 of 15
Contents Page Equipment Description. 4 Test Location 4 Ventilation. 4 Test Instrumentation Inventory.. 5 FSTC Test Report: Results.. 6 Additions, Deviations, and Exclusions 9 ENERGY STAR Qualification.. 10 Manufacturer Specifications Sheet... 11 Report Certification.. 15 Page 3 of 15
Equipment Description Test Work Order Number (TWO) 18016.00 Manufacturer Lainox Model Serial Number Generic Equipment Type Rated Input Construction Controls External Dimensions (W x D x H) Custom Settings (if any) NAEB101 LA020129693 Electric Combination Oven 16.0 KW Stainless steel exterior and interior, double tempered glass doors, stainless steel steam generator, cooking probe Touch screen, programmable cooking, 5 fan speeds, temperature control of product using probe, USB connection to download HACCP data 36.6" x 34.5" x 41.0" (oven without stand) Testing in July 2018 was performed with updated oven control software, version 10.02. Internal Dimensions (W x D x H) 18.0" x 25.5 x 32.0" Steam Pan Capacity 10 Full-size Steam Table Pans (12" x 20" x 2.5") or (12" x 20" x 1") Test Location All testing was performed under controlled conditions in the FSTC laboratory facilities at 12949 Alcosta Blvd., Suite 101, San Ramon, CA 94583. 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 15
Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration DAQ Temp (ALB212) National Instruments FP-TC-120 0 1000 F 0.1 F 08/09/2016 08/31/2018 DAQ Pulse (ALB212) National Instruments CTR-500 0 50000 pulses/s 1 pulse 08/09/2016 08/31/2018 Hot Well (ALZ909) Fluke 9100S 77F 698 F 0.1 F 02/15/2018 02/28/2019 Cold Well (ALZ910) Fluke 9102S 14F 122 F 0.1 F 08/30/2017 08/31/2018 Water Meter (ALB217) Signet 3-2000-21 0.3 3.2 gpm 0.0003 gal 04/04/2017 04/30/2018 Digital Scale (ALE503) Acculab SVI-20B 0 44 lb 0.005 lb 08/29/2017 08/31/2018 Electric Meter (ALB201) Electro Industries Shark 200 0.1 75A 7.5 Wh 12/11/2017 11/30/2018 Thermocouple Inventory Set Number Validation Date 167 06/25/2018-06/26/2018 Holding Equipment Inventory Description (ID) Manufacturer Model None Page 5 of 15
CMBO CRT 170119 FSTC Test Report: Results Purpose of Testing This testing determined the energy input rate, preheat time and energy, idle energy rate, heavy-load cooking efficiency and production capacity in convection and steam modes by applying the ASTM Standard Test Method F2861-14. Cavity Volume Internal Oven-Cavity Volume (CuFt) 8.50 Lainox NAEB101 Electric Combination Oven Energy Input Rate Voltage (V) 209 Rated Energy Input Rate (kw) 16.00 Measured Energy Input Rate (kw) 16.46 Difference (%) 2.9 Preheat and Idle Steam Convection Preheat Ambient Temperature ( F) 71.2 71.5 Final Preheat Temperature ( F) 210 347 Duration (min) 5.84 7.04 Test Voltage (V) 209 211 Electric Energy Consumption (kwh) 1.33 1.13 Preheat Rate ( F/min) 23.6 39.8 Water Consumption (gal) 0.6 0.0 Idle Ambient Temperature ( F) 73.2 73.9 Test Voltage (V) 212 210 Idle Energy Rate (kw) 1.63 1.21 Average Cavity Temperature ( F) 208 350 Water Consumption Rate (gal/h) 1.3 0.0 Nameplate Information: Heavy-Load Cooking Energy Efficiency Steam Convection Ambient Temperature ( F) 73.9 76.0 Food Product Red Potatoes Russet Potatoes Cavity Temperature ( F) 208 350 Cook Time (min) 27.57 39.83 Water Consumption Rate (gal/h) 4.9 3.3 Test Voltage (V) 208 211 Electric Energy Rate (kw) 9.01 7.62 Energy to Food (Btu/lb) 106 190 Lainox Energy to Equipment (Btu/lb) 176 236 Via Schiaparelli 15 Cooking-Energy Efficiency (%) 62.7 ± 2.9 82.3 ± 3.6 Z.I. S. Giacomo di Veglia 31029 Production Capacity (lb/h) 174.8 ± 8.8 110.2 ± 5.9 www.convotherm.com *Based on a minimum of three test replicates Page 6 of 15
CMBO CRT 170119 FSTC Test Report: Results Preheat and Idle - Combi Mode Preheat Ambient Temperature ( F) 76.5 Final Preheat Temperature ( F) 350 Duration (min) 7.34 Test Voltage (V) 210 Electric Energy Consumption (kwh) 1.53 Preheat Rate ( F/min) 37.0 Water Consumption (gal) 0.2 Idle Ambient Temperature ( F) 76.8 Test Voltage (V) 211 Idle Energy Rate (kw) 3.09 Average Cavity Temperature ( F) 353 Water Consumption Rate (gal/h) 1.0 Steam Heavy-Load Red Potato (Perforated Deep Full-size Pans) Test Data Measured Values Test #1 Test #2 Test #3 Test Date 6/28/18 7/5/18 7/5/18 Ambient Temperature ( F) 74.5 72.6 74.6 Number of Pans 10 10 10 Total Potato Count 501 510 496 Initial Weight of Potatoes (lb) 80.275 80.460 80.160 Final Weight of Potatoes (lb) 80.615 80.440 80.235 Initial Temperature of Potatoes ( F) 74.2 72.6 73.2 Final Temperature of Potatoes ( F) 195 195 195 Weight of Steam Table Pans (lb) 26.895 27.290 27.305 Test Time (min) 27.33 28.27 27.11 Test Voltage (V) 208 209 207 Electric Energy Consumption (kwh) 4.19 4.17 4.06 Gas Energy Consumption (Btu) N/A N/A N/A Gas Heating Value (Btu/scf) N/A N/A N/A Water Consumption (gal) 2.4 2.2 2.1 Calculated Values Specific Heat of Potatoes (Btu/lb F) 0.870 0.870 0.870 Sensible Energy (Btu) 8,437 8,561 8,487 Total Energy to Food (Btu) 8,437 8,561 8,487 Energy to Food (Btu/lb) 105 106 106 Energy to Pans (Btu) 357 367 366 Total Equipment Energy Consumption (Btu) 14,283 14,232 13,847 Energy to Equipment (Btu/lb) 178 177 173 Results Cooking Energy Efficiency (%) 61.6 62.7 63.9 Test Voltage (V) 208 209 207 Electric Energy Rate (kw) 9.19 8.85 8.98 Production Capacity (lb/h) 176.2 170.8 177.4 Cook Time (min) 27.33 28.27 27.11 Water Consumption Rate (gal/h) 5.3 4.7 4.6 Page 7 of 15
CMBO CRT 170119 Convection Heavy-Load Cooking Russet Potato (Perforated Shallow Full-size pans) Test Data Measured Values Test #1 Test #2 Test #3 Test Date 6/27/18 6/29/18 6/29/18 Ambient Temperature ( F) 75.1 74.0 79.0 Number of Pans 10 10 10 Total Potato Count 150 150 150 Initial Weight of Potatoes (lb) 72.540 73.470 73.395 Final Weight of Potatoes (lb) 66.655 67.640 67.122 Initial Temperature of Potatoes ( F) 76.8 70.6 74.3 Final Temperature of Potatoes ( F) 205 206 205 Weight of Steam Table Pans (lb) 21.840 22.020 22.010 Test Time (min) 39.93 39.03 40.52 Test Voltage (V) 211 210 211 Electric Energy Consumption (kwh) 5.00 5.00 5.18 Gas Energy Consumption (Btu) N/A N/A N/A Gas Heating Value (Btu/scf) N/A N/A N/A Water Consumption (gal) 2.0 1.9 2.7 Calculated Values Specific Heat of Potatoes (Btu/lb F) 0.840 0.840 0.840 Sensible Energy (Btu) 7,806 8,338 8,058 Latent Vaporization Energy (Btu) 5,708 5,655 6,085 Total Energy to Food (Btu) 13,514 13,993 14,143 Energy to Food (Btu/lb) 186 190 193 Energy to Pans (Btu) 308 327 316 Total Equipment Energy Consumption (Btu) 17,048 17,074 17,662 Energy to Equipment (Btu/lb) 235 232 241 Results Cooking Energy Efficiency (%) 81.1 83.9 81.9 Test Voltage (V) 211 210 211 Electric Cooking Energy Rate (kw) 7.51 7.69 7.66 Production Capacity (lb/h) 109.0 112.9 108.7 Cook Time (min) 39.93 39.03 40.52 Water Consumption Rate (gal/h) 3.1 2.9 4.0 Cooking Energy Efficiency Uncertainty Results Steam Convection Average (%) 62.7 82.3 Standard Deviation 1.18 1.44 Absolute Uncertainty (%) 2.9 3.6 % Uncertainty 4.7 4.3 Production Capacity Uncertainty Results Steam Convection Average (lb/h) 174.8 110.2 Standard Deviation 3.55 2.37 Absolute Uncertainty (lb/h) 8.8 5.9 % Uncertainty 5.0 5.3 Page 8 of 15
Additions, Deviations, & Exclusions Additions: None Deviations: None Exclusions: The combination mode ice load cooking uniformity test, as specified in section 10.8 of ASTM F2861-10, was not performed Page 9 of 15
ENERGY STAR Qualification FSTC testing of the Lainox NAEB101 Electric Combination Oven resulted in an idle rate of 1.21 kw in convection mode and 1.63 kw in steam mode and an energy efficiency of 82.3% in convection mode and 62.7% in steam mode. The results comply with the ENERGY STAR Program Requirement for Commercial Ovens, Version 2.2 Page 10 of 15
Manufacturer Specifications Sheet Page 11 of 15
Manufacturer Specifications Sheet (Continued) Page 12 of 15
Manufacturer Specifications Sheet (Continued) Page 13 of 15
Manufacturer Specifications Sheet (Continued) Page 14 of 15
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