Food Service Technology Center Frymaster BIELA214-2RCSD Electric Fryer Test Report Application of ASTM Standard Test Method F1361-07 September 2016 Prepared by: Edward Ruan Fisher-Nickel, Inc. Contributors: Denis Livchak Michael Karsz Andre Hookfin Fisher-Nickel, Inc. 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. 2016
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 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 2016 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 Sep 2016 Initial Release E. Ruan Page 2 of 12
Contents Page Equipment Description. 4 Test Location 4 Ventilation. 4 Test Instrumentation Inventory.. 5 FSTC Test Report: Results.. 6 Additions, Deviations, and Exclusions 8 ENERGY STAR Qualification.. 9 Manufacturer Specifications Sheet... 10 Report Certification.. 12 Page 3 of 12
Equipment Description Test Work Order Number (TWO) 11532 Manufacturer Frymaster Model BIELA214-2RCSD Serial Number 1603LA0010 Generic Equipment Type Electric Fryer Rated Input 14 kw Construction Stainless Steel Controls Push button controls for temperature and cook time settings External Dimensions (W x D x H) 61.25" x 30.75" x 45.25" Custom Settings (if any) None Vat Dimensions 13.25" x 16.75" Oil Capacity 30 lb 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 12
Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Thermometer (ALD402) Fluke 52-40 500 F 0.1 F 08/16/2016 08/31/2017 Digital Scale (ALC304) Acculab SVI-20B 0 44 lb 0.005 lb 05/11/2016 05/31/2017 Digital Scale (ALB203) Mettler Toledo SB12001 0 26.5 lb 0.0005 lb 11/14/2015 11/14/2016 Electric Meter (ALC301) Electro Industries Shark 200 0.1 75A 7.5 Wh 02/24/2016 02/24/2017 DAQ Temp (ALC312) National Instruments FP-TC-120 0 1000 F 0.1 F 08/08/2016 08/31/2018 DAQ Pulse (ALC312) National Instruments FP-CTR-500 0 50,000 pulses/s 1 pulse 08/08/2016 08/31/2018 Thermocouple Inventory Set Number Validation Date 78 08/11/2016 Holding Equipment Inventory Description (ID) Manufacturer Model Walk-in Freezer (FSTC-F-001) NorLake KLX Page 5 of 12
SFE CRT 151028 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 of the fryer by applying the ASTM Standard Test Method F1361-07. Energy Input Rate Test Voltage (V) 208 Rated Energy Input Rate (kw) 14.00 Measured Energy Input Rate (kw) 14.00 Difference (%) 0.0 Frymaster BIELA214-2RCSD Electric Fryer Preheat Ambient Temperature ( F) 74.8 Final Preheat Temperature ( F) 343 Duration (min) 6.75 Test Voltage (V) 208 Electric Energy Consumption (kwh) 1.55 Preheat Rate ( F/min) 39 Idle Energy Rate Ambient Temperature ( F) 78.0 Idle Temperature ( F) 349 Test Voltage (V) 208 Idle Energy Rate (kw) 0.51 Nameplate Information: Heavy-Load Cooking Energy Efficiency* Ambient Temperature ( F) 73.6 Food Product French Fries Load Size (lb) 3 Cook Time (min) 2.35 Average Recovery Time (sec) <10 Test Voltage (V) 208 Electric Cooking Energy Rate (kw) 13.43 Energy to Food (Btu/lb) 571 Frymaster Energy to Equipment (Btu/lb) 642 8700 Line Avenue Cooking Energy Efficiency (%) 89.0 ± 2.0 Shreveport, LA 71106-6800 Production Capacity (lb/h) 71.4 ± 1.5 www.frymaster.com *Based on a minimum of three test replicates Page 6 of 12
SFE CRT 151028 FSTC Test Report: Results Electric Fryer Heavy-Load Cooking Test Data Measured Values Test #1 Test #2 Test #3 Test Date 9/6/16 9/6/16 9/6/16 Ambient Temperature ( F) 73.3 73.6 74.0 Initial Weight of French Fries (lb) 15.000 15.000 15.000 Final Weight of French Fries (lb) 10.430 10.650 10.625 Initial Temperature of French Fries ( F) 0 0 0 Final Temperature of French Fries ( F) 212 212 212 Initial Moisture Content of French Fries (%) 66.3 66.3 66.3 Final Moisture Content of French Fries (%) 46.1 47.1 45.1 Cook Time (min) 2.35 2.33 2.37 Test Time (min) 12.49 12.70 12.62 Test Voltage (V) 208 208 208 Electric Energy Consumption (Wh) 2,865 2,775 2,820 Calculated Values Average French Fry Weight Loss (%) 30.5 29.0 29.2 Specific Heat of French Fries (Btu/lb F) 0.695 0.695 0.695 Sensible Energy (Btu) 2,210 2,210 2,210 Latent Fusion Energy (Btu) 1,432 1,432 1,432 Latent Vaporization Energy (Btu) 4,983 4,781 4,999 Total Energy to Food (Btu) 8,625 8,423 8,641 Energy to Food (Btu/lb) 575 562 576 Total Equipment Energy Consumption (Btu) 9,778 9,471 9,625 Energy to Equipment (Btu/lb) 652 631 642 Results Cooking Energy Efficiency (%) 88.2 88.9 89.8 Test Voltage (V) 208 208 208 Electric Cooking Energy Rate (kw) 13.76 13.11 13.41 Production Capacity (lb/h) 72.1 70.9 71.3 Average Recovery Time (sec) <10 <10 <10 Energy Efficiency Uncertainty Results Average (%) 89.0 Standard Deviation (%) 0.8 Absolute Uncertainty (%) 2.0 % Uncertainty 2.2 Production Capacity Uncertainty Results Average (lb/h) 71.4 Standard Deviation 0.6 Absolute Uncertainty (lb/h) 1.5 % Uncertainty 2.1 Page 7 of 12
Additions, Deviations, & Exclusions Additions: None Deviations: Only the full vat was tested, but the neighboring split vat also contained oil. For all energy input rate tests, oil was used in lieu of water, as specified in section 10.2.1 of ASTM standards F1361-07. Exclusions: Only a heavy-load test was performed for French fry cooking tests, rather than light-load and heavy-load tests specified in section 4.4 of ASTM standard F1361-07. Page 8 of 12
ENERGY STAR Qualification FSTC testing of the Frymaster BIELA214-2RCSD Electric Fryer resulted in an idle rate of 510W and an energy efficiency of 89.0%. The results comply with the ENERGY STAR program requirement for Commercial Fryers, Version 3.0. Page 9 of 12
Manufacturer Specifications Sheet Page 10 of 12
Manufacturer Specifications Sheet (Continued) Page 11 of 12
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