Food Service Technology Center

Transcription

1 Food Service Technology Center Piper NAEB102 Electric Combination Oven Test Report Application of ASTM Standard Test Method F November 2015 Prepared by: Michael Slater Fisher-Nickel, Inc. Prepared for: Pacific Gas and Electric Company Customer Energy Efficiency Programs PO Box San Francisco, California Pacific Gas and Electric Company Food Service Technology Center. All rights reserved. 2015

2 Food Service Technology Center Background The information in this report is based on data generated at the Pacific Gas and Electric Company (PG&E) Food Service Technology Center (FSTC). Dedicated to the advancement of the foodservice industry, The FSTC has focused on the development of standard test methods for commercial foodservice equipment since The primary component of the FSTC is a 10,000 square-foot laboratory equipped with energy monitoring and data acquisition hardware, 60 linear feet of canopy exhaust hoods integrated with utility distribution systems, equipment setup and storage areas, and a state-of-the-art demonstration and training facility. The FSTC Energy Efficiency for Foodservice Program is funded by California utility customers and administered by PG&E under the auspices of the California Public Utilities Commission (CPUC). California customers are not obligated to purchase any additional services offered by the contractor. Policy on the Use of Food Service Technology Center Test Results and Other Related Information Fisher-Nickel, Inc. and the FSTC do not endorse particular products or services from any specific manufacturer or service provider. The FSTC is strongly committed to testing foodservice equipment using the best available scientific techniques and instrumentation. The FSTC is neutral as to fuel and energy source. It does not, in any way, encourage or promote the use of any fuel or energy source nor does it endorse any of the equipment tested at the FSTC. FSTC test results are made available to the general public through technical research reports and publications and are protected under U.S. and international copyright laws. Disclaimer Copyright 2015 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, Fisher- Nickel, Inc., PG&E nor any of their employees, or the FSTC, make any warranty, expressed or implied, or assume any legal liability of responsibility for the accuracy, completeness, or usefulness of any data, information, method, product or process disclosed in this document, or represents that its use will not infringe any 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 Fisher-Nickel, Inc., the FSTC, or PG&E. In no event will Fisher-Nickel, Inc. or PG&E be liable for any special, incidental, consequential, indirect, or similar damages, including but not limited to lost profits, lost market share, lost savings, lost data, increased cost of production, or any other damages arising out of the use of the data or the interpretation of the data presented in this report. Retention of this consulting firm by PG&E to develop this report does not constitute endorsement by PG&E for any work performed other than that specified in the scope of this project. Legal Notice This report was prepared as a result of work sponsored by the California Public Utilities Commission (CPUC). It does not necessarily represent the views of the CPUC, its employees, or the State of California. The CPUC, the State of California, its employees, contractors, and subcontractors make no warranty, express or implied, and assume no legal liability for the information in this report; nor does any party represent that the use of this information will not infringe upon privately owned rights. This report has not been approved or disapproved by the CPUC nor has the CPUC passed upon the accuracy or adequacy of the information in this report. Revision History Revision num. Date Description Author(s) 0 Aug 2015 Initial Release M. Slater 1 Nov 2015 Corrected Idle Cavity Temperature Values M. Slater Page 2 of 16

3 Contents 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 Report Certification.. 15 Page Page 3 of 16

4 Equipment Description Test Work Order Number (TWO) Manufacturer Piper Model Serial Number Generic Equipment Type Rated Input Construction Controls NAEB102 LA Combination Oven kw IPX5 protection against sprays of water; Smooth, watertight chamber; Door with double tempered glass with air chamber and interior heat-reflecting glass; Door handle; Adjustable hinge; Deflector for fan compartment cleaning; Stainless Steel body Touchscreen Interface External Dimensions (W x D x H) 46.06" x 35.24" x 40.95" Custom Settings (if any) Test Capacity None Cavity Dimensions (W x D x H) 27" x 31" x 30" 20 Full-Size (12" x 20" x 2.5") or (12" x 20" x 1") Steam Table Pans Test Location All testing was performed under controlled conditions in the FSTC laboratory facilities at Alcosta Blvd., Suite 101, San Ramon, CA 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 16

5 Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Digital Scale (ALB208) Mettler Toledo SB lb lb 12/17/ /17/2016 Electric Meter(ALD401) Electro Industries Shark A 15 Wh 11/17/ /17/2015 Water Meter (ALC313) Seametrics SEB gpm gal 09/16/ /16/2015 DAQ Temp (ALD414) National Instruments FP-TC F 0.1 F 08/12/ /12/2016 DAQ Pulse (ALD414) National Instruments FP-CTR ,000 pulses/s 1 pulse 08/12/ /12/2016 Page 5 of 16

6 CMBO CRT 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 F Cavity Volume Internal Oven-Cavity Volume (CuFt) Piper Naboo 102 Combi Energy Input Rate Voltage (V) 208 Rated Energy Input Rate (kw) Measured Energy Input Rate (kw) Difference (%) 3.04 Preheat and Idle Steam Convection Preheat Ambient Temperature ( F) Final Preheat Temperature ( F) Duration (min) Test Voltage (V) Electric Energy Consumption (kwh) Preheat Rate ( F/min) Water Consumption (gal) Idle Ambient Temperature ( F) Test Voltage (V) Idle Energy Rate (kw) Average Cavity Temperature ( F) Water Consumption Rate (gal/h) Nameplate Information: Heavy-Load Cooking Energy Efficiency Steam Convection Ambient Temperature ( F) Food Product Red Potatoes Russet Potatoes Cavity Temperature ( F) Cook Time (min) Water Consumption Rate (gal/h) Test Voltage (V) Electric Energy Rate (kw) Energy to Food (Btu/lb) Piper Energy to Equipment (Btu/lb) S. 84th Avenue Cooking-Energy Efficiency (%) 65.1 ± ± 2.2 Wausau, WI Production Capacity (lb/h) ± ± *Based on a minimum of three test replicates Page 6 of 16

7 CMBO CRT FSTC Test Report: Results Preheat and Idle - Combi Mode Preheat Ambient Temperature ( F) 73.3 Final Preheat Temperature ( F) 341 Duration (min) 7.12 Test Voltage (V) 208 Electric Energy Consumption (kwh) 2.31 Preheat Rate ( F/min) 37.5 Water Consumption (gal) 27.5 Idle Ambient Temperature ( F) 74.8 Test Voltage (V) 208 Idle Energy Rate (kw) 2.80 Average Cavity Temperature ( F) 351 Water Consumption Rate (gal/h) 17.2 Steam Heavy-Load Red Potato (Perforated Deep Full-size Pans) Test Data Measured Values Test #1 Test #2 Test #3 Test Date 6/23/15 6/26/15 6/29/15 Ambient Temperature ( F) Number of Pans Total Potato Count Initial Weight of Potatoes (lb) Final Weight of Potatoes (lb) Initial Temperature of Potatoes ( F) Final Temperature of Potatoes ( F) Weight of Steam Table Pans (lb) Test Time (min) Test Voltage (V) Electric Energy Consumption (kwh) Gas Energy Consumption (Btu) N/A N/A N/A Gas Heating Value (Btu/scf) N/A N/A N/A Water Consumption (gal) Calculated Values Specific Heat of Potatoes (Btu/lb,F) Sensible Energy (Btu) 16,989 16,952 16,987 Total Energy to Food (Btu) 16,989 16,952 16,987 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Equipment Energy Consumption (Btu) 28,430 26,621 26,519 Energy to Equipment (Btu/lb) Results Cooking Energy Efficiency (%) Test Voltage (V) Electric Energy Rate (kw) Production Capacity (lb/h) Cook Time (min) Water Consumption Rate (gal/h) Page 7 of 16

8 CMBO CRT Convection Heavy-Load Cooking Russet Potato (Perforated Shallow Full-size pans) Test Data Measured Values Test #1 Test #2 Test #3 Test Date 6/24/15 6/25/15 6/26/15 Ambient Temperature ( F) Number of Pans Total Potato Count Initial Weight of Potatoes (lb) Final Weight of Potatoes (lb) Initial Temperature of Potatoes ( F) Final Temperature of Potatoes ( F) Weight of Steam Table Pans (lb) Test Time (min) Test Voltage (V) Electric Energy Consumption (kwh) Gas Energy Consumption (Btu) N/A N/A N/A Gas Heating Value (Btu/scf) N/A N/A N/A Water Consumption (gal) Calculated Values Specific Heat of Potatoes (Btu/lb,F) Sensible Energy (Btu) 15,990 15,990 16,028 Latent Vaporization Energy (Btu) 15,882 15,882 16,212 Total Energy to Food (Btu) 31,872 31,872 32,239 Energy to Food (Btu/lb) Energy to Pans (Btu) Total Equipment Energy Consumption (Btu) 39,625 39,164 39,215 Energy to Equipment (Btu/lb) Results Cooking Energy Efficiency (%) Test Voltage (V) Electric Cooking Energy Rate (kw) Production Capacity (lb/h) Cook Time (min) Water Consumption Rate (gal/h) Cooking Energy Efficiency Uncertainty Results Steam Convection Average (%) Standard Deviation Absolute Uncertainty (%) % Uncertainty Production Capacity Uncertainty Results Steam Convection Average (lb/h) Standard Deviation Absolute Uncertainty (lb/h) % Uncertainty Page 8 of 16

9 CMBO CRT Additions, Deviations, and Exclusions Additions: None Deviations: None Exclusions: The combination mode ice load cooking uniformity test, as specified in section 10.8 of ASTM F , was not performed. Page 9 of 16

10 ENERGY STAR Qualification FSTC testing of the Piper NAEB102 electric combination oven resulted in an idle rate of 2.34 kw in steam mode and 1.88 kw in convection mode, and an energy efficiency of 65.1% in steam mode and 83.0% in convection mode. The results comply with the ENERGY STAR program requirement for commercial combination ovens version 2.1. Page 10 of 16

11 Manufacturer Specifications Sheet Page 11 of 16

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