Food Service Technology Center EM Bakery Equipment Roller 89 Gas Double Rack Oven Test Report FSTC Report # 501311553-R0 Application of ASTM Standard Test Method F2093-11 March 2017 Prepared by: Edward Ruan Fisher-Nickel, a division of Frontier Energy, Inc. Contributors: Denis Livchak Michael Karsz Andre Hookfin Michael Slater Fisher-Nickel, a division of Frontier Energy, 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. 2017
Transcript
Food Service Technology Center
EM Bakery Equipment Roller 89 Gas Double Rack Oven Test Report FSTC Report # 501311553-R0
Application of ASTM Standard Test Method F2093-11 March 2017
Prepared by: Edward Ruan Fisher-Nickel, a division of Frontier Energy, Inc. Contributors: Denis Livchak Michael Karsz Andre Hookfin Michael Slater Fisher-Nickel, a division of Frontier Energy, 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. 2017
FSTC Equipment Test Report
CP 170106
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, a division of Frontier Energy, 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 2017 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, 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, the FSTC, or PG&E. In no event will Fisher-Nickel 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 2017 Initial Release E. Ruan
FSTC Report # 501311553-R0 12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
FSTC Report # 501311553-R0 12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
Page 3 of 11
FSTC Equipment Test Report
CP 170106
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 a combustion gas 7" Type B canopy exhaust vent connected to the roof.
Equipment Description
Test Work Order Number (TWO) 11553 Manufacturer EM Bakery Equipment
Model Roller 89 Serial Number 9785116 Generic Equipment Type Gas Double Rack Oven Rated Input 282,000 Btu/h Construction Stainless Steel Controls Analog Temperature and Cook Setting Controls External Dimensions (W x D x H) 82.5" x 70.0" x 87.0" Custom Settings (if any) None
FSTC Report # 501311553-R0 12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
Page 4 of 11
FSTC Equipment Test Report
CP 170106
Thermocouple Inventory
Set Number Validation Date
99 12/07/2016
Holding Equipment Inventory
Description (ID) Manufacturer Model
Walk-In Freezer (FSTC-F-001) NorLake KLX
Test Instrumentation Inventory
Description (ID) Manufacturer Model Measurement Range
FSTC Report # 501311553-R0 12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
Page 5 of 11
FSTC Equipment Test Report
R-RO 130920
FSTC Test Report: Results Purpose of Testing This testing determined the energy input rate, preheat time and energy, idle energy rate, heavy-load baking-energy efficiency, steam performance, and browning uniformity by applying ASTM F2093-11.
Energy Input Rate
Rated Voltage (V) 208 Rated Energy Input Rate (Btu/h) 282,000 Measured Energy Input Rate (Btu/h) 239,842 Difference (%) 14.9 Electric Energy Rate (kW) 2.58
Preheat
Ambient Temperature (°F) 72.8 Final Preheat Temperature (°F) 391 Duration (min) 20.36 Gas Energy Consumption (Btu) 82,456 Electric Energy Consumption (kWh) 0.86 Preheat Rate (°F/min) 16.0
Idle
Ambient Temperature (°F) 71.7 Average Cavity Temperature (°F) 402 Gas Idle Energy Rate (Btu/h) 31,873 Electric Energy Rate (kW) 1.87
Heavy-Load Baking-Energy Efficiency a
Ambient Temperature (°F) 74.6 Food Product Apple Pie Oven Temperature (°F) 400 Cook Time (min) 59.89 Gas Baking Energy Rate (Btu/h) 121,775 Energy to Food (Btu/lb) 237 Energy to Oven (Btu/lb) 484 Electric Baking Energy Rate (kW) 1.98 Baking-Energy Efficiency (%) 52.0 ± 5.4 Production Capacity (lb/h) 265.5 ± 11.3
FSTC Report # 501311553-R0 12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
Page 6 of 11
FSTC Equipment Test Report
R-RO 130920
Heavy-Load Baking Test Data
Measured Values Test #1 Test #2 Test #3
Test Date 12/14/16 12/19/16 12/21/16 Number of Pans 30 30 30 Initial Weight of Apple Pies (lb) 263.60 266.79 264.36 Final Weight of Apple Pies (lb) 253.19 255.58 251.51 Weight of Sheet Pans (lb) 102.75 98.43 102.78 Initial Temperature of Apple Pies (°F) -0.3 -0.6 -2.8 Final Temperature of Apple Pies (°F) 186 185 187 Initial Moisture Content of Apple Pies (%) 53.7 53.7 53.7 Cook Time (min) 58.85 61.50 59.33 Test Voltage (V) 208 208 208 Electric Energy Consumption (Wh) 1,943 2,025 1.950 Gas Energy Consumption (Btu) 121,392 124,390 118,862 Gas Heating Value (btu/scf) 1,034 1,034 1,030
Calculated Values
Specific Heat of Apple Pies (Btu/lb,°F) 0.63 0.63 0.63 Sensible Energy (Btu) 30,938 31,195 31,611 Latent Fusion Energy (Btu) 20,384 20,630 20,442 Latent Vaporization Energy (Btu) 10,098 10,874 12,465 Total Energy to Food (Btu) 61,420 62,699 64,518 Energy to Food (Btu/lb) 233 235 244 Energy Consumed by Pans (Btu) 3,828 3,654 3,902 Energy Consumed by the Rack Oven (Btu) 128,013 131,318 125,517 Energy to Oven (Btu/lb of food cooked) 486 492 475
Results
Baking-Energy Efficiency (%) 51.0 50.5 54.5 Gas Baking Energy Rate (Btu/h) 123,764 121,356 120,204 Electric Baking Energy Rate (kW) 1.98 1.98 1.97 Production Capacity (lb/h) 268.8 260.3 267.3
Apple Pie Heavy-Load Cooking Uncertainty Results
Energy-Efficiency (%) Production Capacity (lb/h)
Average 52.0 265.5 Standard Deviation 2.2 4.5 Absolute Uncertainty 5.4 11.3 Percent Uncertainty 10.4 4.3
Sheet Cake Browning Uniformity
Food Product White Cake Mix
Oven Temperature (°F) 325 Bake Time (min) 21.33
FSTC Report # 501311553-R0 12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
Page 7 of 11
FSTC Equipment Test Report
R-RO 130920
Top Left Pan
Top Right Pan
Middle Left Pan
Middle Right Pan
Bottom Left Pan
Bottom Right Pan
FSTC Report # 501311553-R0 12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
Page 8 of 11
FSTC Equipment Test Report
CP 170106
Additions, Deviations, & Exclusions
Additions: None
Deviations: The manufacturer made adjustments to the input rate and burner air mixture settings. As such, the rack oven was tested at an operating input rate >5% of the nameplate rating, deviating from section 10.2 of ASTM F2093-11.
Exclusions: The steam performance rack oven test as specified in section 10.8 of ASTM F2093-11 was not performed. Set back mode idle tests were also not performed. FSTC Report # 501311553-R0 12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
Page 9 of 11
FSTC Equipment Test Report
CP 170106
Manufacturer Specifications Sheet
FSTC Report # 501311553-R0 12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
Page 10 of 11
FSTC Report # 501311553-R0 12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
