food service technology center - fishnick.com · any part of the contents of this document without...

Food Service Technology Center

Belshaw Adamatic OVEN-2020 Gas Double Rack Oven Test Report FSTC Report # 501317051.00-R1

Application of ASTM Standard Test Method F2093-11 October 2017

Prepared by: Wes Andrews Frontier Energy Contributors: Mark Finck Andre Hookfin Frontier Energy

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

ECP 170703

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 Frontier Energy 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, Frontier Energy, 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 Frontier Energy, the FSTC, or PG&E. In no event will Frontier Energy 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 Oct 2017 Initial Release W. Andrews 1 Nov 2017 Removed Set Back Recovery Data M. Karsz

FSTC Report #501317051-R1 12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com

of 18


ECP 170703

Contents Page

Equipment Description ………………………………………………………………………………………. 4

Test Location …………………………………………………………………………………………………… 4

Ventilation ………………………………………………………………………………………………………. 4

Test Instrumentation Inventory …………………………………………………………………………….. 6

FSTC Test Report: Results ………………………………………………………………………………….. 7

Additions, Deviations, and Exclusions …………………………………………………………………… 13

ENERGY STAR® Qualification …………………………………………………………………………….. 14

Manufacturer Specifications Sheet ………………………………………………………………………... 15

Report Certification ………………………………………………………………………………………….. 17


of 18


ECP 170703

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

The manufacturer installed the equipment on a tiled floor with maunfacturer’s custom eyebrow capture hood

overhanging the door opening. The hood was direct connected via a 10" diameter uninsulated steal duct, which

operated at nominal exhaust rate of 1180 cfm.

Equipment Description

Test Work Order Number (TWO) 17051.00

Manufacturer Belshaw Adamatic

Model OVEN-2020

Serial Number S173462

Generic Equipment Type Double Rack Oven

Rated Input 275,000 Btu/h

Construction Stainless Steel

Controls LCD Touch Screen

External Dimensions (W x D x H) 72.0" x 61.8" x 80.0"

Custom Settings (if any) N/A

Internal Cavity Dimensions (W x D x H) 54" x 51.5" x 74.5" (Octoganal)

Testing Capacity 30 Full-Size Sheet Pans (18" x 26")

Rolling Rack Weight 95.95 lb


of 18


ECP 170703

Figures: Ventilation Connection for the Belshaw Adamatic OVEN-2020 Double Rack Oven:


of 18


ECP 170703

Thermocouple Inventory

Set Number Validation Date

131 09/26/2017

Holding Equipment Inventory

Description (ID) Manufacturer Model

Walk-In freezer (FSTC-F-004) Imperial-Heatcraft w/ Beacon II Controller N/A

Test Instrumentation Inventory

Description (ID) Manufacturer Model Measurement Range

Resolution Calibration Date

Next Calibration

Electric Meter (ALC301) Electro Industries Shark 200 0.1 – 75A 7.5 Wh 03/02/2017 02/28/2018

DAQ Temp (ALA112) National Instruments FP-TC-120 0 – 1000°F 0.1°F 08/08/2016 08/08/2018

DAQ Pulse (ALA112) National Instruments FP-CTR-500 0 – 50,000 pulses/s 1 pulse 08/08/2016 08/08/2018

Digital Scale (ALE503 Acculab SVI-20B 0 – 44 lb 0.005 lb 08/29/2017 08/31/2018

Gas Meter (ALD405) Sensus R-315 0 – 315 CFH 0.05 ft³ 06/05/2017 06/30/2018

Thermometer (ALE502) Fluke 52 -40 – 500°F 0.1°F 08/29/2017 08/31/2018


of 18


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

Preheat

Ambient Temperature (°F) 71.4 Final Preheat Temperature (°F) 391 Duration (min) 8.28 Gas Energy Consumption (Btu) 37,838 Electric Energy Consumption (kWh) 0.21 Preheat Rate (°F/min) 38

Idle

Ambient Temperature (°F) 75.4 Average Cavity Temperature (°F) 398 Gas Idle Energy Rate (Btu/h) 17,029 Electric Energy Rate (kW) 1.04 Total Energy Rate (Btu/h) 20,578

Heavy-Load Baking-Energy Efficiency a

Ambient Temperature (°F) 74.6 Food Product Apple Pie Oven Temperature (°F) 400 Cook Time (min) 54.00 Gas Baking Energy Rate (Btu/h) 95,961 Energy to Food (Btu/lb) 210 Energy to Oven (Btu/lb) 340 Electric Baking Energy Rate (kW) 1.08 Baking-Energy Efficiency (%) 66.1 ± 2.8 Production Capacity (lb/h) 292.7 ± 4.9

a based on a minimum of three test replicates.

Rated Voltage (V) 208 Rated Energy Input Rate (Btu/h) 275,000 Measured Energy Input Rate (Btu/h) 278,640 Difference (%) 1.32 Electric Energy Rate (kW) 1.68

Belshaw Adamatic OVEN-2020 Rack Oven:

Belshaw Adamatic 814 44th St NW, Suite 103 Auburn, WA 98001 http://www.belshaw-adamatic.com

Nameplate Information:


of 18


R-RO 130920

Steam Performance (10s Water Injection Time)

Cycle Water Consumption (gal) Runoff (gal) Steam Produced (gal)

1 0.563 0.0 0.563 2 0.558 0.0 0.558 3 0.560 0.0 0.560 4 0.561 0.0 0.561 5 0.563 0.0 0.563

Heavy-Load Baking Test Data

Measured Values Test #1 Test #2 Test #3

Test Date 10/17/17 10/18/17 10/19/17 Number of Pans 30 30 30 Initial Weight of Apple Pies (lb) 263.98 264.91 261.43 Final Weight of Apple Pies (lb) 258.97 258.18 255.20 Weight of Sheet Pans (lb) 122.0 101.85 101.96 Initial Temperature of Apple Pies (°F) 2.0 2.0 2.2 Final Temperature of Apple Pies (°F) 181 181 183 Initial Moisture Content of Apple Pies (%) 52.0 52.0 52.0 Cook Time (min) 54.0 54.0 54.0 Test Voltage (V) 208 208 208 Electric Energy Consumption (Wh) 967.5 967.5 967.5 Gas Energy Consumption (Btu) 86,998 85,636 86,462 Gas Heating Value (btu/scf) 1,032 1,033 1,033

Calculated Values

Specific Heat of Apple Pies (Btu/lb,°F) 0.63 0.63 0.63 Sensible Energy (Btu) 29,769 29,874 29,778 Latent Fusion Energy (Btu) 19,767 19,836 19,576 Latent Vaporization Energy (Btu) 4,860 6,528 6,043 Total Energy to Food (Btu) 54,396 56,238 55,397 Energy to Food (Btu/lb) 206 212 212 Energy Consumed by Pans (Btu) 4,368 3,646 3,687 Energy Consumed by the Rack Oven (Btu) 29,769 29,874 29,778 Energy to Oven (Btu/lb of food cooked) 342 336 343

Results

Baking-Energy Efficiency (%) 65.1 67.3 65.8 Gas Baking Energy Rate (Btu/h) 96,664 95,151 96,069 Electric Baking Energy Rate (kW) 1.08 1.08 1.08 Production Capacity (lb/h) 293.3 294.3 290.5

Apple Pie Heavy-Load Cooking Uncertainty Results

Energy-Efficiency (%) Production Capacity (lb/h)

Average 66.1 292.7 Absolute Uncertainty 2.8 4.9 Percent Uncertainty 4.2 1.7


of 18


R-RO 130920

Set Back Energy-Saving Mode

Average Cavity Temperature (°F) 235.7 Gas Idle Energy Rate (Btu/h) 5,291 Electric Energy Rate (kW) 0.14

Sheet Cake Browning Uniformity

Food Product White Cake Mix Oven Temperature (°F) 325 Bake Time (min) 23.87

Top Pans

Bottom Pans

Middle Pans


of 18


R-RO 130920

Apple Pie Browning Uniformity:


of 18


R-RO 130920


of 18


R-RO 130920

Energy Cost Model

The test results can be used to estimate the annual energy consumption for the double 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 double 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) 1,200

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 Belshaw Adamatic

OVEN-2020 Double Rack Oven would consume 1,928 therms of gas and 3,654 kWh of electricity annually. Using a rate of

$1.00/therm and $0.15/kWh, the estimated operational cost of Belshaw Adamatic OVEN-2020 Dual Rack Oven is $2,476 per

year.

Estimated Single Rack Oven Energy Consumption and Cost

Gas (Btu) Electric (kWh)

Daily Preheat Energy 37,838 0.21 Daily Idle Energy 81,096 4.95 Daily Set Back Energy 15,894 0.42 Daily Baking Energy 393,417 4.43

Total Daily Energy 528,245 12.71

Annual Gas Consumption (therms/yr)a 1,928 – Annual Electric Consumption (kWh/yr) – 3,654 Total Annual Cost ($/year)b $2,476

a One therm = 100,000 Btu b Oven energy costs are based on $1.00/therm and $0.15/kWh.


of 18


ECP 170703

Additions, Deviations, & Exclusions

Additions: The following procedure was employed to evaluate the set back/energy-saving mode of the Belshaw Adamatic OVEN-2020 Double Rack Oven:

-Enable the rack oven’s set back mode. If applicable, set temperature and time settings per manufacturer’s instructions -Preheat the rack oven to 400°F and allow to stabilize for the allotted set back temperature. -Once set back is engaged, allow the rack oven sufficient time to cool to the 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. -Record and report the rack oven’s gas energy rate, electric energy rate, and average cavity temperature for the 3 h in set back mode.

Deviations: Heavy load baking-efficiency test #1 used a rolling rack that was stabilized at 0°F.

Exclusions: None. FSTC Report #501317051-R1 12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com

of 18


ECP 170703

ENERGY STAR® Qualification FSTC testing of the Belshaw Adamatic OVEN-2020 Double Rack Oven resulted in an idle rate of 20,578 Btu/h and an energy efficiency of 66.1%. The results comply with the ENERGY STAR® Program Requirement for Commercial Ovens, Version 2.2


of 18


ECP 170703

Manufacturer Specifications Sheet


of 18


ECP 170703

Manufacturer Specifications Sheet (Continued)


of 18


of 18

food service technology center - fishnick.com · any part of the contents of this document without...

Documents