cooking measures

17
Hot Food Holding Cabinets, Steamers, and Fryers RTF Meeting 2/3/2009

Upload: chaeli

Post on 12-Feb-2016

39 views

Category:

Documents


1 download

DESCRIPTION

Cooking Measures . Hot Food Holding Cabinets, Steamers, and Fryers RTF Meeting 2/3/2009. Project Goal. - PowerPoint PPT Presentation

TRANSCRIPT

Page 1: Cooking Measures

Hot Food Holding Cabinets, Steamers, and Fryers

RTF Meeting 2/3/2009

Page 2: Cooking Measures

Project GoalGoal: Verify the electrical savings and cost

difference between standard units and high efficiency (CEE rated) units by using a developed energy savings calculator for all three measures based on user input variables.

Only analyzing electrical equipment.

Page 3: Cooking Measures

Hot Food Holding CabinetsUsed to keep food warm in a

heated and dry environment, they are not used to cook food.

High Efficiency Parameters:1. Improved Insulation2. Magnetic door gaskets3. Auto-door closures4. Dutch Doors

CEE Qualifying Parameters1. Idle Energy Rate (watts/cu-ft)

Page 4: Cooking Measures

SteamersUsed to prepare large quantities of

food with generated steam.Energy Efficiency Parameters1. Connectionless Design2. Convection3. Controls (Standby Mode)4. Insulation

CEE Qualifying Parameters1. Cooking Efficiency (%)2. Idle Energy Rate (watts)3. Water Consumption (gal/hr)

Page 5: Cooking Measures

FryersHeats cooking oil at

atmospheric conditions to cook food.

High Efficiency Parameters1. Frypot Insulation2. Low Watt-Density Elements3. Triac Controls

CEE Qualifying Parameters1. Cooking Efficiency (%)2. Idle Energy Rate (watts)

Page 6: Cooking Measures

Standard Practice (Baseline)Collected 3 Independent Studies done by Foodservice

Equipment and Supplies.Each study consists of over a 1,000 professional

participants.Based on the studies we were able to verify the top

manufacturers for each piece of equipment.Verified the top selling model numbers from each

manufacturer. Determine the standard practice for NEW equipment.However, based on discussions with 5 Independent

Vendors, FSTC, and Oregon Energy Trust that approximately 25 to 50% of purchased equipment is USED.

Page 7: Cooking Measures

Hot Food Holding CabinetsMarket Research Current Standards

~15% of Market is Cres Cor ~11% of Market is Alto-Shaam ~7% of Market is InterMetro 33% of the Market is between

these three Vendors

Top selling models for each vendor CresCors H137UA (Energy Star) Alto Sham S and UP (Energy Star) InterMetro C5 Units (Energy Star) HFHCs are unique in that they are

only piece of kitchen equipment with CEE Tier I and Tier II rating.

Therefore, based on Market Research for NEW equipment the baseline Idle Energy Rate would be ~39 and if Tier I was used as the baseline then it would be ~40 watts/cf.

Page 8: Cooking Measures

SteamersMarket Research Current Standards~ 34% of Market is Cleveland~16% of Market is Groen~50% of Market is between

these two vendors

Top Model sold for Each Vendor

Cleveland (21CE Units Energy Star and 22CE Units non-Energy Star)

Groen Vulcan (VPX Energy Star and Non-Energy Star C24EA3)

Therefore, based on Market Research the baseline cooking efficiency for NEW equipment is estimated to be ~57% and the Idle Energy Rate ~400 watts.

Page 9: Cooking Measures

FryersMarket Research Current Standards ~35% of Market is FryMaster~28% of Market is Pitco~63% of New Equipment is

between these two vendors

Top Models sold for Each Vendor

FryMasters H14 and H17 Units (Energy Star)

Pitco’s Undetermined (Assume more standard Units at this point)

Therefore, based on Market Research the baseline cooking efficiency for NEW equipment is ~78% and the Idle Energy Rate is ~930 watts.

Page 10: Cooking Measures

Standard Practice SummaryMarket Research would suggest a more conservative

baseline for NEW Equipment in most cases; about the same as the current CEE Tier I rating or above.

However, if USED Equipment is included in the baseline then the baseline efficiencies would fall and additional savings would be realized.

Additional Research will be done to help finalize these figures

If Tier I is used as baseline for HFHC then no additional market research is needed.

Based on other current Kitchen Commercial Programs HFHCs contribute approximately 60% of the overall program saving.

Page 11: Cooking Measures

High Efficiency EquipmentCEE Tier I and IICurrently only HFHC has a Tier II ratingCEE is NOT planning on issuing a Tier II rating

for Steamers and Fryers in the near future.Since Market Research suggests that the current

NEW equipment meets CEE Tier I requirements, it may be beneficial to include USED equipment in the baseline development, or create a higher efficiency standard that exceed the current Tier I rating. (Item to discuss at end of presentation)

Page 12: Cooking Measures

HFHCs CEE RatingHFHCs is the only equipment analyzed with a

current Tier II rating.

SpecificationCorresponding Base

Specification

Maximum Idle Energy Use (watts/ft^3)

CEE Tier 1 Energy Star 40

CEE Tier 2 Energy Star + 50% 20

Page 13: Cooking Measures

Steamers CEE RatingVaries based on steamer capacity.

Page 14: Cooking Measures

Fryers CEE Rating

Page 15: Cooking Measures

CostingThe cost information data comes from equipment

suppliers, distributors and internet suppliersCosting in both brick and mortar stores as well as

internet stores almost always include a List Price (the higher price) and a Sale Price (the price that you actually pay and always the lower of the two) – a common industry marketing strategy.

We would choose to use the Sale Price as we believe that this more accurately represents the cost of the merchandise. We present both for reference.

Page 16: Cooking Measures

CalculatorFor demonstration only (rough drafts)Based on ASTM StandardsHFHCs F 2140-01Steamers F 1484-05Fryers F1361-07Assumptions must be made such as preheat time,

preheat watts, production capacity, and energy to food watts. These parameters will be the same in the baseline calculation and post condition calculation. (This will all be based on ASTM equipment).

Variable inputs include operating hours, lbs of food cooked, and % idle time/cooking time.

Page 17: Cooking Measures

1. Used Equipment – Should used equipment be included in the baseline? • 1. Meld Used/New in the Baseline.• 2. Two Categories – New and Used• 3. Ignore Used Equipment.

2. Should the region develop a more stringent energy efficiency requirements above CEE Tier 1? (Fryers, Steamers)

3. Use CEE Tier I or Tier II for High Efficiency HFHC? (Depends on Question 1 Resolution)