Food Service Technology Center

Transcription

1 Food Service Technology Center Baxter OV500G1-EE Gas Single Rack Oven Test Report Application of ASTM Standard Test Method F March 2014 Prepared by: Michael Karsz 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. 2014

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 Mar 2014 Initial Release M. Karsz 1 Nov 2015 Added ENERGY STAR Qualification Page M. Karsz Page 2 of 15 CP

3 Contents Page Equipment Description. 4 Test Location 4 Ventilation. 4 Test Instrumentation Inventory.. 5 FSTC Test Report: Results.. 6 Additions, Deviations, and Exclusions 10 ENERGY STAR Qualification.. 11 Manufacturer Specifications Sheet Report Certification.. 14 Page 3 of 15 ECP

4 Equipment Description Test Work Order Number (TWO) Manufacturer Baxter Model OV500G1-EE Serial Number Generic Equipment Type Single Rack Oven Gas Rated Input 175,000 Btu/h Construction Stainless Steel Controls Programmable Digital Control External Dimensions (W x D x H) 55.0" x 51.0" x 99.5" Custom Settings (if any) Energy Saving 250 F 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 15 CP

5 Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Gas Meter (ALE506) Sensus CFH 0.05 ft³ 11/27/ /12/2015 Electric Meter (ALA101) Electro Industries Shark A 7.5 Wh 12/13/ /12/2014 Electric Meter (ALD412) Continental Control WNB-3Y-208P 0 20 A 0.02 Wh 12/12/ /12/2014 DAQ Temp (ALC312) National Instruments FP-TC F 0.1 F 08/07/ /07/2014 DAQ Pulse (ALC312) National Instruments FP-CTR-500 < 50 khz 50 khz 08/07/ /07/2014 Thermometer (ALE502) Fluke F 0.1 F 12/10/ /12/2014 Pit Scale (FSTCS001) Metler ID lb 0.01 lb Verified Internally w/ ALE503 Scale (ALB203) Metler SB lb lb 11/12/ /12/2014 Flow Meter (OWM109) Omega FTB gpm gal (Verified (Verified internally on internally as 02/10/2014) needed) Page 5 of 15 CP

6 FSTC Test Report: Results Purpose of Testing This testing determined the energy input rate, preheat time and energy, idle energy rate, heavy-load cooking-energy efficiency in convection and steam modes by applying ASTM F Energy Input Rate Rated Voltage (V) 208 Rated Energy Input Rate (Btu/h) 175,000 Measured Energy Input Rate (Btu/h) 174,719 Difference (%) 0.2 Electric Energy Rate (kw) 0.86 Baxter OV500G1-EE Single Rack Oven: Preheat Ambient Temperature ( F) 74.7 Final Preheat Temperature ( F) 390 Duration (min) Gas Energy Consumption (Btu) 42,274 Electric Energy Consumption (kwh) 0.21 Preheat Rate ( F/min) 18.9 Nameplate Information: Idle Ambient Temperature ( F) 74.0 Average Cavity Temperature ( F) 401 Gas Idle Energy Rate (Btu/h) 21,364 Electric Energy Rate (kw) 0.54 Heavy-Load Baking-Energy Efficiency a Ambient Temperature ( F) 72.6 Food Product Apple Pie Oven Temperature ( F) 400 Cook Time (min) Gas Baking Energy Rate (Btu/h) 65,241 Energy to Food (Btu/lb) 212 Energy to Oven (Btu/lb) 477 Electric Baking Energy Rate (kw) 0.70 Baking-Energy Efficiency (%) 48 ± 0.7 Production Capacity (lb/h) 142 ± 2.6 a based on a minimum of three test replicates. Baxter State Route 162 East Orting, WA, USA Page 6 of 15 R-RO

7 Set Back Energy-Saving Mode Average Cavity Temperature ( F) 234 Gas Idle Energy Rate (Btu/h) 6,486 Electric Energy Rate (kw) 0.05 Steam Performance (10s Water Injection Time) Cycle Water Consumption (gal) Runoff (gal) Steam Produced (gal) Heavy-Load Baking Test Data Measured Values Test #1 Test #2 Test #3 Test Date 2/12/14 2/13/14 2/13/14 Number of Pans Initial Weight of Apple Pies (lb) Final Weight of Apple Pies (lb) Weight of Sheet Pans (lb) Initial Temperature of Apple Pies ( F) Final Temperature of Apple Pies ( F) Initial Moisture Content of Apple Pies (%) Cook Time (min) Test Voltage (V) Electric Energy Consumption (Wh) Gas Energy Consumption (Btu) 60,168 60,180 60,384 Gas Heating Value (btu/scf) 1,025 1,020 1,020 Calculated Values Specific Heat of Apple Pies (Btu/lb, F) Sensible Energy (Btu) 15, ,404 Latent Fusion Energy (Btu) 9,317 9,312 9,331 Latent Vaporization Energy (Btu) 3,259 3,075 3,269 Total Energy to Food (Btu) 27,677 27,643 28,004 Energy to Food (Btu/lb) Energy Consumed by Pans (Btu) 1,984 2,011 2,025 Energy Consumed by the Rack Oven (Btu) 62,352 62,398 62,568 Energy to Oven (Btu/lb of food cooked) Results Baking-Energy Efficiency (%) Gas Baking Energy Rate (Btu/h) 65,105 64,768 65,850 Electric Baking Energy Rate (kw) Production Capacity (lb/h) Page 7 of 15 R-RO

8 Sheet Cake Browning Uniformity Food Product White Cake Mix Bake Time (min) Top Pan Middle Pan Bottom Pan Page 8 of 15 R-RO

9 Energy Cost Model The test results can be used to estimate the annual energy consumption for the single rack oven in a real-world operation. A simple cost model was developed to calculate the relationship between the various cost components (e.g., preheat, idle and baking costs) and the annual operating cost using the ASTM test data. The cost model incorporates the set back mode during idle periods, which is the normal operating state for this single rack oven. Daily Oven Operation Assumptions Total Operating Time per Day (h) 12 Operating Time in Set Back Mode per Day (h) 3 Operating Days per Year (d) 365 Number of Preheats per Day 1 Total Amount of Food Baked per Day (lb) 600 Based on the assumptions above, total daily energy consumption was determined by adding the daily preheat energy consumed, the daily idle and set back energy consumed, and the daily baking energy consumed. It is estimated that the Baxter OV500G1- EE Single Rack Oven would consume 1,583 therms of gas and 2,099 kwh of electricity annually. Using a rate of $1.00/therm and $0.10/kWh, the estimated operational cost of Baxter OV500G1-EE Single Rack Oven is $1,793 per year. Estimated Single Rack Oven Energy Consumption and Cost Gas (Btu) Electric (kwh) Daily Preheat Energy 42, Daily Idle Energy 96, Daily Set Back Energy 19, Daily Baking Energy 275, Annual Gas Consumption (therms/yr) a 1,583 Annual Electric Consumption (kwh/yr) 2,099 Total Annual Cost ($/year) b $1,793 a One therm = 100,000 Btu b Oven energy costs are based on $1.00/therm and $0.10/kWh (national average; prices may vary greatly depending on region). Page 9 of 15 R-RO

10 Additions, Deviations, & Exclusions Additions: The following procedure was employed to evaluate the set back/energy-saving mode of the Baxter OV500G1-EE: - Enable the rack oven s set back mode. If applicable, set temperature and time settings as per manufacturer s instructions. - Preheat the rack oven to 400 F and allow to stabilize for the allotted set back time. - Once set back is engaged, allow the rack oven sufficient time to cool to the set point set back temperature. - Allow the rack oven to stabilize at the set back temperature for 2 h. - Monitor baking cavity temperature and rack oven energy consumption for an additional 3 h while the rack oven is operating in this condition. - Report the rack oven s gas energy rate, electric energy rate, and average cavity temperature for the 3 h in set back mode. Deviations: As per manufacturer s request, the Baxter OV500G1-EE was tested at 175,000 Btu/h rather than the 180,000 Btu/h listed on the nameplate. Exclusions: None. Page 10 of 15 CP

11 ENERGY STAR Qualification FSTC testing of the Baxter OV500G1-EE Gas Single Rack Oven resulted in an idle rate of 21,364 Btu/h and an energy efficiency of 48%. The results comply with the ENERGY STAR program requirement for Commercial Ovens, version 2.2 Page 11 of 15 ECP

12 Manufacturer Specifications Sheet Page 12 of 15 CP

13 Manufacturer Specifications Sheet (Continued) Page 13 of 15 CP

14 Page 14 of 15

15 Page 15 of 15