Thermal Engineering Corporation (TEC ) Searmaster II, Model SM2103 Underfired Broiler Performance Test

Transcription

1 Thermal Engineering Corporation (TEC ) Searmaster II, Model SM2103 Underfired Broiler Performance Test Application of ASTM Standard Test Method F FSTC Report March 2011 Prepared by: Greg Sorensen San Ramon, California Contributors: David Zabrowski Denis Livchak Fisher Nickel Inc. San Ramon, California Prepared for: Pacific Gas & Electric Company Customer Energy Efficiency Programs PO Box San Francisco, California by Fisher-Nickel, inc. All rights reserved. The information in this report is based on data generated at the.

2 Acknowledgements California consumers are not obligated to purchase any full service or other service not funded by this program. This program is funded by California utility ratepayers under the auspices of the California Public Utilities Commission. Los consumidores en California no estan obligados a comprar servicios completos o adicionales que no esten cubiertos bajo este programa. Este programa esta financiado por los usuarios de servicios públicos en California bajo la jurisdiccion de la Comision de Servicios Públicos de California. A National Advisory Group provides guidance to the Food Service Technology Center Project. Members include: Applebee s International Group California Energy Commission (CEC) California Restaurant Association Carl Karcher Enterprises, Inc. Denny s Corporation Electric Power Research Institute (EPRI) Enbridge Gas Distribution EPA Energy Star Gas Technology Institute (GTI) In-N-Out Burger Lawrence Berkeley National Laboratories McDonald s Corporation National Restaurant Association Pacific Gas and Electric Company Safeway, Inc. Southern California Edison Underwriters Laboratories (UL) University of California at Berkeley University of California at Riverside US Department of Energy, FEMP 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 food service 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. In the event that FSTC data are to be reported, quoted, or referred to in any way in publications, papers, brochures, advertising, or any other publicly available documents, the rules of copyright must be strictly followed, including written permission from Fisher-Nickel, inc. in advance and proper attribution to Fisher-Nickel, inc. and the Food Service Technology Center. In any such publication, sufficient text must be excerpted or quoted so as to give full and fair representation of findings as reported in the original documentation from FSTC. 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, 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 Commission nor has the Commission passed upon the accuracy or adequacy of the information in this report. Specific appreciation is extended to Vulcan for supplying the Food Service Technology Center with the Searmaster II broiler for testing.

3 Table of Contents Page Executive Summary... iii 1 Introduction Background Objective Appliance Description Methods Setup and Instrumentation Energy Input Rate Temperature Distribution Preheat Energy and Time Pilot Energy Rate Cooking Energy Rate Cooking Energy Efficiency Results Energy Input Rate Temperature Distribution Preheat Energy and Time Pilot Energy Rate Cooking Energy Efficiency Test Method Implications Conclusions References Appendix A: Glossary Appendix B: Appliance Specifications Appendix C: Results Reporting Sheets Appendix D: Cooking-Energy Efficiency Data

4 Table of Contents Figures Page 1-1 TEC Searmaster II Broiler Average Broiling Area Temperatures- Glass Radiants Temperature Distribution Profile- Glass Radiants Average Broiling Area Temperatures- Steel Radiants Temperature Distribution Profile- Steel Radiants Preheat Characteristics- Glass Radiants Preheat Characteristics- Steel Radiants Tables Page ES-1 Summary of Performance... iv 1-1 Appliance Specifications Input, Preheat, and Pilot Rate Test Results Cooking-Energy Efficiency & Production Capacity Test Results 3-6 D-1 Physical Properties... D-1 D-2 Heavy Load Efficiency Test Data- Glass Radiants... D-2 D-3 Heavy Load Efficiency Test Data- Steel Radiants... D-3 D-4 Cooking-Energy Efficiency and Production Capacity Statistics... D

5 Executive Summary The TEC Searmaster II is a gas-fired, 3-foot, underfired broiler utilizing infrared burners. The radiants for the broiler can be constructed of either glass or steel. The Searmaster II utilizes three burners and has a maximum gas input rate of 72,000 Btu/h. The broiler is designed to be operated at maximum input for the best performance while cooking. The Searmaster II broiler was tested at the Laboratory located in San Ramon, California. The objective was to examine the operation and performance of the broiler under controlled conditions, with both glass and steel radiants. The broiler was tested with a modified procedure based on ASTM F1695, Standard Test Method for Performance of Underfired Broilers. 1 Testing deviated from the test method by operating the broiler at full input and using a calorimeter to obtain final cooked hamburger patty temperature. Cooking-energy efficiency and production capacity results were obtained by cooking third-pound hamburger patties under heavy load testing scenarios. Test data for the Searmaster II broiler is summarized in Table ES-1. 1 American Society for Testing and Materials, Standard Test Method for Performance of Underfired Broilers. ASTM Designation F In Annual Book of ASTM Standards, West Conshohocken, PA iii

6 Executive Summary Table ES-1. Summary of Performance: TEC Searmaster II Underfired Broiler. Glass Radiants Steel Radiants Input and Pilot Energy Rate Rated Energy Input Rate (Btu/h) 72,000 72,000 Measured Energy Input Rate (Btu/h) 71,729 71,729 Pilot Energy Rate 1,416 1,416 Preheat and Temperature Distribution Preheat Time (min) Preheat Gas Energy (Btu) 26,511 30,116 Preheat Rate ( F/min) Maximum Temperature Difference Across Broiling Area ( F) Cooking Energy Efficiency Number of Patties per Load Measured Cook Time (minutes) Test Time (minutes) Gas Cooking Energy Rate (Btu/h) 71,729 71,729 Cooking-Energy Efficiency (%) 35.7 ± ± 1.1 Production Capacity (lb/h) 67.0 ± ± 0.0 The Searmaster II broiler produced comparable results when operated with either the glass or steel radiant material. The glass radiants performed slightly better during preheat and temperature distribution tests, while the steel radiants produced higher efficiency and production capacity numbers. Although the efficiency was slightly higher for the steel radiant material, the energy consumption and operating cost for the broiler would be the same for either configuration. The broiler was designed to run at maximum input, and therefore would always consume about 72,000 Btu/h when operating, unless it was manually turned down for a purpose other than cooking. From a performance standpoint, only small distinctions could be made between the two materials. For the highest temperature and most even temperature distribution, the glass radiants offered a slight advantage over the steel iv

7 Executive Summary For fastest speed of cooking, the steel edged out the glass. The decision to use one radiant material over another would likely be based on subjective criteria such as cost, durability, smoke generation and flare up areas beyond the scope of this report. The Searmaster II s maximum input design presented a challenge to the current version of the ASTM test method. The broiling area temperature was well above the maximum of 600 F prescribed by the test method, possibly affecting the test results. After comparing calorimeter data to the final temperature calculation in the test method, only minor differences were observed. Additional sensitivity testing is needed to determine if a revision to the ASTM test method is necessary v

8 1 Introduction Background Dedicated to the advancement of the foodservice industry, the Food Service Technology Center (FSTC) has focused on the development of standard test methods for commercial foodservice equipment since The test methods, approved and ratified by the American Society for Testing and Materials (ASTM), allow benchmarking of equipment such that users can make meaningful comparisons among available equipment choices. ASTM F1695, Standard Test Method for Performance of Underfired Broilers, was originally approved by ASTM in The primary component of the FSTC is a 10,000 square-foot appliance laboratory equipped with energy monitoring and data acquisition hardware, 60 linear feet of canopy exhaust hoods integrated with utility distribution systems, appliance setup and storage areas, and a state-of-the-art demonstration and training facility. Underfired broilers allow cooking high volumes of meats and seafood with a unique charred character. Beyond the initial capital cost, underfired broilers can be evaluated with regards to long-term operational cost and performance as characterized by cooking-energy efficiency, cooking-energy consumption and production capacity. Controlled testing of the TEC Searmaster II broiler was performed using a modified procedure based on the ASTM underfired broiler test method. The test data provides key information to determine the cost of operation and the percentage of total kitchen productivity a single appliance can deliver. Better-informed decisions can then be made for equipment purchases, kitchen layout, energy demand of the kitchen, and appliance capacity during peak demand. Improved kitchen strategies can be implemented using the test information to reduce energy costs while still maintaining optimal cooking production. Information about preheat time can be used to schedule start up

9 Introduction of an appliance when it is needed, which can reduce the amount of appliance idle time. Other reports document results of applying the ASTM test method for underfired broilers to different models. 2,3 The glossary in Appendix A provides a quick reference to the terms used in this report Objective The Searmaster II broiler can be fitted with burner radiants of either glass or steel construction. The objective of this report is to examine the operation and performance of the TEC Searmaster II gas broiler, model SM2103, and compare the results using both glass and steel radiants. The broiler was tested under a modified test procedure using the framework of the ASTM Standard Test Method. The scope of this testing is as follows: Energy input rate is determined to confirm that the broiler is operating within 5% of the nameplate energy input rate. Energy consumption rate of the burner pilots is measured. The amount of time and energy required to preheat the broiler to a readyto-cook state are determined with glass and steel radiants. The temperature distribution of the broiling area is measured with glass and steel radiants during maximum input. Cooking-energy efficiency and maximum production capacity are determined with glass and steel radiants during heavy-load cooking tests using standard beef hamburger patties as the food product. Appliance Description The TEC Searmaster II is a gas-fired, 3-foot, underfired broiler utilizing infrared burners. The radiants are situated directly on top of the burners and can be constructed of either glass or steel. The cooking grates are designed to rest on the radiants, and all components can be quickly removed for cleaning. The Searmaster II utilizes three burners and has a maximum gas input rate of 72,000 Btu/h. Each section can be turned down for uses such as warming, but the broiler is designed to be operated at maximum input for the best perfor

10 Introduction mance while cooking. Appliance specifications are listed in Table 1-1, and the manufacturer s literature is included in Appendix B. Figure 1-1. TEC Searmaster II Broiler. Table 1-1. Appliance Specifications. Manufacturer Model Generic Appliance Type Rated Input Technology Construction Controls Dimensions Dimensions (with stand) TEC SM2103 Searmaster II Underfired Broiler 72,000 Btu/h All-Steel Infrared Burners Stainless Steel Exterior Manual with Electronic Ignition 36 3/16 W x 34 5/16 D x 15 1/4 H 36 3/16 W x 34 5/16 D x 37 3/4 H

11 2 Methods Setup and Instrumentation The Searmaster II broiler was installed in accordance with the ASTM Standard Test Method for Performance of Underfired Broilers. 1 The broiler was positioned under a 4-foot deep hood, with the lower edge of the hood mounted 78 inches above the floor. The exhaust ventilation operated at a nominal rate of 400 CFM per linear foot of hood. Gas consumption was measured using a positive displacement gas meter. Cooking surface temperatures were measured using five-inch diameter, ¼- inch thick carbon steel disks with Type-K thermocouples attached to their centers. Final hamburger temperatures were measured using an insulated, stainless-steel jacketed calorimeter. The calorimeter had a five-inch inside diameter and was capable of holding eight stacked hamburger patties. The insulated lid of the calorimeter was pierced with five Type-K thermocouple probes set at varying depths into the stack of cooked patties. All temperatures were recorded using a data acquisition system that saved data at five-second intervals. Energy Input Rate The maximum energy input rate was measured for a period of 15 minutes with all sections of the broiler set to their highest settings. Temperature Distribution Temperature distribution of the cooking surface was determined by placing twenty-four steel disks directly on the cooking grate. After stabilizing for one hour at maximum input, the temperatures of each disk were recorded for an additional one hour period. This test was repeated using both the glass and the steel radiants

12 Methods Preheat Energy and Time Preheat energy and time was determined by placing three steel disks on the broiler, centered on each foot of cooking surface. Starting at room temperature, the broiler was operated at maximum input while energy and disk temperatures were measured. Preheat was judged complete when the last of the disks reached 500 F. The preheat test was repeated using both the glass and the steel radiants. Pilot Energy Rate With all controls in the off position, the gas consumption of the broiler was monitored for a period of 8 hours. Cooking Energy Rate The cooking energy rate procedure was not conducted, as the broiler was designed to operate at maximum input for highest performance while cooking. This was a deviation from the ASTM Test Method and is noted in the results reporting sheets in the appendices of this report. Cooking Energy Efficiency Cooking energy efficiency was determined using one-third pound hamburger patties as the test product. Twenty-four patties were required for each load, and each test run comprised two stabilization and three test loads. The patties were cooked from a refrigerated temperature of 39 ± 1 F to a final average temperature of 175 ± 3 F. Final hamburger temperatures were determined by placing eight randomly selected patties in the calorimeter. After placing the lid on the calorimeter, the temperatures of the five probes were averaged for a period of two minutes. The highest average reading was recorded as the final patty temperature. The decision to use the calorimeter in place of the temperature-weight loss curve in the test method was made after some consideration. The temperature-weight loss relationship is based on a calibrated maximum broiling area temperature of 600 F. With the broiler operating at maximum input, the

13 Methods higher cooking temperature may cause the relationship to break down. 4 The calorimeter data allows a direct comparison to the result using the temperature-weight loss relationship. However, using the calorimeter somewhat complicates the testing, so increased coordination between researchers is required to maintain consistency. The use of the calorimeter was a deviation from the ASTM Test Method and is noted in the results reporting sheets in the appendices of this report. The cooking efficiency test was repeated using both the glass and the steel radiants

14 3 Results Energy Input Rate The maximum input rate was measured at 71,729 Btu/h, 0.4% lower than the maximum rated input of 72,000 Btu/h. Temperature Distribution Glass Radiants With the glass radiants installed and the broiler operating at maximum input, the broiling area had a maximum temperature difference of 66 F. Figure 3-1 shows the average temperatures across the broiling area. The temperature distribution profile is illustrated in Figure 3-2. Figure 3-1. Average Broiling Area Temperatures- Glass Radiants. Figure 3-2. Temperature Distribution Profile- Glass Radiants

15 Results Steel Radiants With the steel radiants installed and the broiler operating at maximum input, the broiling area had a maximum temperature difference of 80 F. Figure 3-3 shows the average temperatures across the broiling area. The temperature distribution profile is illustrated in Figure 3-4. Figure 3-3. Average Broiling Area Temperatures- Steel Radiants. Figure 3-4. Temperature Distribution Profile- Steel Radiants. With the steel radiants, the maximum temperature of 729 F was 41 F lower than the maximum of 770 F when using the glass. The minimum temperature of 649 F for the steel was also 55 F lower than the minimum of 704 F with the glass. The maximum temperature difference of 80 F for the steel radiants was 14 F higher than the 66 F for the glass

16 Results Preheat Energy and Time Glass Radiants The preheat time to 500 F with the glass radiants was 21.1 minutes with a gas energy consumption of 26,511 Btu. The preheat rate from 72.1 F was 20.6 F/min. Figure 3-5 shows the preheat characteristics using the glass radiants. Figure 3-5. Preheat Characteristics- Glass Radiants. Steel Radiants The broiler preheated in 24.0 minutes with the steel radiants while using of 30,116 Btu of energy. The preheat rate from 74.1 F was 18.0 F/min. The preheat characteristics using the steel radiants are shown in Figure

17 Results Figure 3-6. Preheat Characteristics- Steel Radiants. Pilot Energy Rate With all the broiler controls in the off position, the pilot energy consumption rate was 1,416 Btu/h. The results of the input, preheat and pilot rate tests are shown in Table 3-1. Table 3-1. Input, Preheat, and Pilot Rate Test Results. Glass Radiants Steel Radiants Rated Energy Input Rate (Btu/h) 72,000 72,000 Measured Energy Input Rate (Btu/h) 71,729 71,729 Pilot Energy Rate 1,416 1,416 Preheat Time (min) Preheat Gas Energy (Btu) 26,511 30,116 Preheat Rate ( F/min)

18 Results Cooking Energy Efficiency Glass Radiants Using the glass radiants, the Searmaster II broiler had a heavy-load cooking energy efficiency of 35.7 ± 0.7%. The cook time was 6.0 minutes, and the production capacity was 67.0 lbs/hour. With the broiler cooking at its highest settings, the cooking-energy rate was equal to the maximum input of 71,729 Btu/h. Steel Radiants With the steel radiants installed, the Searmaster II broiler had a heavy-load cooking energy efficiency of 38.1 ± 1.1%. The cook time was 5.5 minutes, and the production capacity was 72.0 lbs/hour. These tests were also conducted at the broiler s maximum input of 71,729 Btu/h. Comparing the test results of the two configurations, the steel radiants cooked the hamburger patties thirty-seconds quicker than the glass. With the constant energy-input rate, the shorter cook time increased both the cooking-energy efficiency and the production capacity. The steel radiants also produced a significant increase in flare-up, which may have played a role in reducing the cook time. An additional observation was the steel radiants produced a larger smoke plume when cooking, as compared to their glass counterparts. Test Results Cooking-energy efficiency is defined as the quantity of energy consumed by the hamburger patties expressed as a percentage of energy consumed by the broiler during the cooking test: Cooking - Energy Efficiency Energy to Food Energy to Appliance The energy transferred to the food was calculated using the measured values of initial and final patty temperature, initial and final patty weight, the specific heat of the patties, and the heat of vaporization of water. Energy consumed

19 Results by the broiler is the gas energy consumed during the test. Table 3-2 summarizes the broiler s performance. Appendix D contains a synopsis of test data for each replicate of the cooking tests. Table 3-2. Cooking-Energy Efficiency and Production Capacity Test Results. Glass Radiants Steel Radiants Number of Patties per Load Measured Cook Time (minutes) Test Time (minutes) Gas Cooking Energy Rate (Btu/h) 71,729 71,729 Cooking-Energy Efficiency (%) 35.7 ± ± 1.1 Production Capacity (lb/h) 67.0 ± ± 0.0 Test Method Implications Comparing the final temperature data from the calorimeter with the results of the temperature-weight loss relationship in the ASTM test method produced some interesting results. Temperatures measured directly by the calorimeter were lower than those calculated by the test method. With the glass radiants, final temperatures averaged F in the calorimeter and F using the temperature-weight loss relationship. If the higher final temperature is used in the cooking-energy efficiency calculation, efficiency goes up from 35.7% to 36.1%. However, this is not a drastically different result, and is still within the 0.7% absolute uncertainty of the original efficiency number. The results with the steel radiants were similar. The calorimeter measured a final average temperature of F and the test method averaged F. This higher temperature changed the efficiency from 38.1% to 38.4%, well within the 1.1% uncertainty of the original result

20 4 Conclusions The Searmaster II broiler produced comparable results when operated with either the glass or steel radiant material. The glass radiants performed slightly better during preheat and temperature distribution tests, while the steel radiants produced higher efficiency and production capacity numbers. Although the efficiency was slightly higher for the steel radiant material, the energy consumption and operating cost for the broiler would be the same for either configuration. The broiler was designed to run at maximum input, and therefore would always consume about 72,000 Btu/h when operating, unless it was manually turned down for a purpose other than cooking. From a performance standpoint, only small distinctions could be made between the two materials. For the highest temperature and most even temperature distribution, the glass radiants offered a slight advantage over the steel. For fastest speed of cooking, the steel edged out the glass. The decision to use one radiant material over another would likely be based on subjective criteria such as cost, durability, smoke generation and flare up areas beyond the scope of this report. The Searmaster II s maximum input design presented a challenge to the current version of the ASTM test method. The broiling area temperature was well above the maximum of 600 F prescribed by the test method, possibly affecting the test results. After comparing calorimeter data to the final temperature calculation in the test method, only minor differences were observed. Additional sensitivity testing is needed to determine if a revision to the ASTM test method is necessary

21 5 References 1. American Society for Testing and Materials, Standard Test Method for Performance of Underfired Broilers. ASTM Designation F In Annual Book of ASTM Standards, West Conshohocken, PA. 2. Sorensen, G., Thermal Engineering Corporation (TEC ) Searmaster Model IR2003-S Underfired Broiler Performance Test. Food Service Technology Center Report , March. 3. Sorensen, G., Garland Model HEEE-36CL Underfired Broiler Summary Report. Report , February. 4. Zabrowski, D., Development and Validation of a Standard Test Method for Underfired Broilers. Report , December

22 Appendices

23 A Glossary Cooking-Energy (kwh or kbtu) The total energy consumed by an appliance as it is used to cook a specified food product. Cooking-Energy Consumption Rate (kw or kbtu/h) The average rate of energy consumption during the cooking period. Cooking-Energy Efficiency (%) The quantity of energy input to the food products; expressed as a percentage of the quantity of energy input to the appliance during the heavy- and light-load tests. Energy Input Rate (kw or kbtu/h) Energy Consumption Rate Energy Rate The peak rate at which an appliance will consume energy, typically reflected during preheat. Heating Value (Btu/ft 3 ) Heating Content The quantity of heat (energy) generated by the combustion of fuel. For natural gas, this quantity varies depending on the constituents of the gas. Measured Energy Input Rate Measured Peak Energy Input Rate The maximum or peak rate at which an appliance consumes energy, typically reflected during appliance preheat (i.e., the period of operation when all burners or elements are on ). Pilot Energy Rate (kbtu/h) Pilot Energy Consumption Rate The rate of energy consumption by the standing or constant pilot while the appliance is not being operated (i.e., when the thermostats or control knobs have been turned off by the food service operator). Preheat Energy (kwh or Btu) Preheat Energy Consumption The total amount of energy consumed by an appliance during the preheat period. Preheat Rate ( F/min) The rate at which the cook zone heats during a preheat. Preheat Time (minute) Preheat Period Measured Input Rate (kw or Btu/h) A-1

24 Glossary The time required for an appliance to preheat from the ambient room temperature (75 ± 5 F) to a specified (and calibrated) operating temperature or thermostat set point. Production Capacity (lb/h) The maximum production rate of an appliance while cooking a specified food product in accordance with the heavy-load cooking test. Production Rate (lb/h) Productivity The average rate at which an appliance brings a specified food product to a specified cooked condition. Rated Energy Input Rate (kw, W or Btu/h, Btu/h) Input Rating (ANSI definition) Nameplate Energy Input Rate Rated Input The maximum or peak rate at which an appliance consumes energy as rated by the manufacturer and specified on the nameplate. Test Method A definitive procedure for the identification, measurement, and evaluation of one or more qualities, characteristics, or properties of a material, product, system, or service that produces a test result A-2

25 B Appliance Specifications Appendix B includes the product literature for the TEC Searmaster II Underfired Broiler B-1

26 C Results Reporting Sheets Manufacturer Model Serial Number TEC SM2103 Date: 02/2011 SM SLF10 Test Reference Number (optional) Section 11.1 Test Underfired Broiler Description of operational characteristics: The broiler is equipped with three 24,000 Btu/h infrared burners. Radiant emitter shields for the burners can be either glass or steel construction. Manual knobs are used for burner adjustment. The broiler has standing pilots and electronic ignition. The broiler was operated at maximum input for all tests. Section 11.2 Apparatus Check if testing apparatus conformed to specifications in section 6. Deviations: An insulated calorimeter was used for final patty temperature measurement. Section 11.4 Energy Input Rate Test Voltage (V) N/A Gas Heating Value (Btu/ft 3 ) 1019 Measured (Btu/h) 71,729 Rated (Btu/h) 72,000 Percent Difference between Measured and Rated (%) C-1

27 Results Reporting Sheets Section 11.5 Temperature Distribution Glass Radiants FIG X1.1 Average Broiling Area Temperatures Maximum temperature difference across broiling area ( F) 66 Section 11.5 Temperature Distribution Steel Radiants FIG X1.2 Average Broiling Area Temperatures Maximum temperature difference across broiling area ( F) C-2

28 Results Reporting Sheets Section 11.6 Preheat Energy and Time Glass Radiants Test Voltage (V) N/A Gas Heating Value (Btu/ft 3 ) 1019 Starting Temperature ( F) 72.1 Energy Consumption (Btu or kwh) 26,511 Duration (min) 21.1 Preheat Rate ( F/min) 20.6 Section 11.6 Preheat Energy and Time Steel Radiants Test Voltage (V) N/A Gas Heating Value (Btu/ft 3 ) 1019 Starting Temperature ( F) 74.1 Energy Consumption (Btu or kwh) 30,116 Duration (min) 24.0 Preheat Rate ( F/min) 18.0 Section 11.7 Pilot Energy Rate Gas Heating Value (Btu/ft 3 ) 1019 Pilot Energy Rate (Btu/h) 1,416 Section 11.8 Cooking Energy Rate Test Voltage (V) N/A Gas Heating Value (Btu/ft 3 ) 1024 Cooking Energy Rate (Btu/h) 71,729 Electric Energy Rate (kw, gas underfired broilers only) N/A C-3

29 Results Reporting Sheets Section 11.9 Cooking Energy Efficiency Glass Radians Heavy Load: Test Voltage (V) N/A Gas Heating Value (Btu/ft 3 ) 1019 Cooking Time (min) 6.0 Energy to Food (Btu/lb) 328 Energy per Pound of Food Cooked (Btu/h) 917 Cooking Energy Efficiency (%) 35.7 ±0.7 Section 11.9 Cooking Energy Efficiency Steel Radiants Heavy Load: Test Voltage (V) N/A Gas Heating Value (Btu/ft 3 ) 1019 Cooking Time (min) 5.5 Energy to Food (Btu/lb) 321 Energy per Pound of Food Cooked (Btu/h) 843 Cooking Energy Efficiency (%) 38.1 ± 1.1 The American Society for Testing and Materials takes no position respecting the validity of any patent rights asserted in connection with any item mentioned in this standard. Users of this standard are expressly advised that determination of the validity of any such patent rights, and the risk of infringement of such rights, are entirely their own responsibility. This standard is subject to revision at any time by the responsible technical committee and must be reviewed every five years and if not revised, either reapproved or withdrawn. Your comments are invited either for revision of this standard or for additional standards and should be addressed to ASTM Headquarters. Your comments will receive careful consideration at a meeting of the responsible technical committee, which you may attend. If you feel that your comments have not received a fair hearing you should make your views known to the ASTM Committee on Standards, at the address shown below. This standard is copyrighted by ASTM, 100 Barr Harbor Drive, PO Box C700,West Conshohocken, PA , United States. Individual reprints (single or multiple copies) of this standard may be obtained by contacting ASTM at the above address or at (phone), (fax), or service@astm.org ( ); or through the ASTM website ( C-4

30 D Cooking-Energy Efficiency Data Table D-1. Physical Properties. Specific Heat (Btu/lb F) Hamburger Patty 0.72 Latent Heat (Btu/lb) Vaporization, Water D-1

31 Cooking-Energy Efficiency Data Table D-2. Heavy-Load Efficiency Test Data- Glass Radiants. Test #1 Test #2 Test #3 Measured Values Cook Time (min) Test Time (min) Gas Energy to Broiler (Btu) 21,519 21,519 21,519 Electric Energy to Broiler (Wh) N/A N/A N/A Initial Weight of Hamburgers (lb) Final Weight of Hamburgers (lb) Initial Temperature of Hamburgers ( F) Final Temperature of Hamburgers ( F) Calculated Values Sensible Heat (Btu) 2,242 2,239 2,255 Latent Heat of Vaporization (Btu) 5,397 5,512 5,431 Total Energy to Food (Btu) 7,638 7,750 7,686 Energy to Food (Btu/lb) Total Energy to Broiler (Btu) 21,519 21,519 21,519 Energy per Pound of Food Cooked (Btu/lb) Cooking Energy Efficiency (%) Cooking Energy Rate (Btu/h) 71,729 71,729 71,729 Production Capacity (lb/h) D-2

32 Cooking-Energy Efficiency Data Table D-3. Heavy-Load Efficiency Test Data- Steel Radiants. Test #1 Test #2 Test #3 Measured Values Cook Time (min) Test Time (min) Gas Energy to Broiler (Btu) 19,726 19,726 19,726 Electric Energy to Broiler (Wh) N/A N/A N/A Initial Weight of Hamburgers (lb) Final Weight of Hamburgers (lb) Initial Temperature of Hamburgers ( F) Final Temperature of Hamburgers ( F) Calculated Values Sensible Heat (Btu) 2,243 2,248 2,215 Latent Heat of Vaporization (Btu) 5,183 5,258 5,393 Total Energy to Food (Btu) 7,426 7,506 7,607 Energy to Food (Btu/lb) Total Energy to Broiler (Btu) 19,726 19,726 19,726 Energy per Pound of Food Cooked (Btu/lb) Cooking Energy Efficiency (%) Cooking Energy Rate (Btu/h) 71,729 71,729 71,729 Production Capacity (lb/h) D-3

33 Cooking-Energy Efficiency Data Table D-4. Cooking-Energy Efficiency and Production Capacity Statistics. Cooking-Energy Efficiency Production Capacity Glass Radiants Steel Radiants Glass Radiants Steel Radiants Test # Test # Test # Average Standard Deviation Absolute Uncertainty Percent Uncertainty D-4