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FSTC Equipment Test Report

CP 130417

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 2013 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. 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 April 2013 Initial Release Elan Frantz

FSTC Report # 501311173-R0 12949 Alcosta Blvd. Suite 101, San Ramon CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com

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CP 130417

Contents Page

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

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

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

Test Instrumentation Inventory …………………………………………………………………………….. 5

FSTC Test Report: Results ………………………………………………………………………………….. 6

Additions, Deviations, and Exclusions …………………………………………………………………… 9

Manufacturer Specifications Sheet ………………………………………………………………………... 10

Report Certification ………………………………………………………………………………………….. 12


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CP 130417

Test Location

All testing was performed under controlled conditions in the FSTC laboratory facilities at 12949 Alcosta

Blvd., Suite 101, San Ramon, CA 94583.

While this report only describes the results of the unit tested at FSTC, the manufacturer provided a unit that is

representative of its model, per Section 8 of the ASTM standard. As such, results in this report may also be

applied to other units of that model.

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.

Equipment Description

Test Work Order Number (TWO) 11173

Manufacturer BKI

Model HE 101 CombiKing

Serial Number 102014A-000001

Generic Equipment Type Half-size Combination Oven - Electric

Rated Input 15.5 kW

Construction Stainless Steel

Controls Touchscreen panel with color display

Scroll Wheel

External Dimensions (W x D x H) 33.6 in. x 30.5 in. x 47.0 in.

Custom Settings (if any) N/A

Cavity Dimensions (W x D x H) 17 in. x 27 in. x 30 in.

Test Capacity 10 Full-Size (12.0 in. x 20.0 in. x 1.0 in.) or (12.0 in. x 20.0 in. x 2.3 in.) Steam Table Pans


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CP 130417

Test Instrumentation Inventory

Description (ID) Manufacturer Model Measurement Range

Resolution Calibration Date

Next Calibration

Electric Meter (ALC301) Electro Industries Shark 200 0.1A - 75A 7.5 Wh 12/21/2012 12/21/2013

Scale (ALE503) Acculab SVI-20B 0 – 44 lb. 0.005 lb. 12/11/2012 12/11/2013

Flow Meter (09111817) Seametrics SEB050 0.2 gpm – 10 gpm 543 pulses/gal (Validated (Validated

internally internally as

1/15/2013) needed)


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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 F2861-10. Cavity Volume

Internal Oven Cavity Volume (ft³) 8.0

Energy Input Rate

Preheat and Idle

Steam Convection

Preheat Ambient Temperature (°F) 74.1 73.3 Final Preheat Temperature (°F) 212 340 Duration (min) 2.42 4.11 Electric Energy Consumption (kWh) 0.53 0.98 Preheat Rate (°F/min) 57.0 65.0 Water Consumption (gal) 2.5 0.0

Idle

Ambient Temperature (°F) 76.2 74.9 Idle Energy Rate (kW) 1.15 1.30 Average Cavity Temperature (°F) 213 352 Water Consumption Rate (gal/h) 4.5 0.0

Heavy-Load Cooking Energy Efficiency a

Steam Convection

Ambient Temperature (°F) 76.5 75.4 Food Product Red Potatoes Russet Potatoes Cavity Temperature (°F) 213 352 Cook Time (min) 44.36 39.14 Water Consumption Rate (gal/h) 11.7 0.0 Electric Cooking Energy Rate (kW) 4.94 9.30

BKl Energy to Food (Btu/lb) 105 212 Energy to Appliance (Btu/lb) 155 286 2812 Grandview Drive Cooking-Energy Efficiency (%) 70.2 ± 0.4 75.8 ± 4.0 Simpsonville, SC 29680 Production Capacity (lb/h) 109.0 ± 10.6 111.2 ± 8.3 www.bkideas.com a based on a minimum of three test replicates

BKI HE102 CombiKing Electric Combination Oven:

Test Voltage (V) 208 Rated Energy Input Rate (kW) 15.5 Measured Energy Input Rate (kW) 15.0 Difference (%) 3.3

Nameplate Information:


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Preheat and Idle – Combi Mode

Preheat Ambient Temperature (°F) 71.7 Final Preheat Temperature (°F) 341.4 Duration (min) 4.49 Electric Energy Consumption (kWh) 1.12 Preheat Rate (°F/min) 60.0 Water Consumption (gal) 7.0

Idle Ambient Temperature (°F) 75.0 Idle Energy Rate (kW) 3.65 Average Cavity Temperature (°F) 350 Water Consumption Rate (gal/h) 12.3

Heavy-Load Red Potato (Perforated Deep Full-size Pans) Test Data Measured Values Test #1 Test #2 Test #3

Test Date 4/9/13 4/9/13 4/10/13 Ambient Temperature (°F) 76.2 76.3 77.0 Number of Pans 10 10 10 Total Potato Count 490 500 498 Initial Weight of Potatoes (lb) 80.980 80.510 79.855 Final Weight of Potatoes (lb) 80.810 79.920 80.355 Initial Temperature of Potatoes (°F) 73.5 73.5 78.0 Final Temperature of Potatoes (°F) 195 195 195 Initial Weight of Steam Table Pans (lb) 25.875 26.530 26.565 Test Time (min) 45.50 45.50 42.08 Test Voltage (V) 208 208 208 Electric Energy Consumption (Wh) 3,713 3,712 3,533 Gas Energy Consumption (Btu) N/A N/A N/A Gas Heating Value (Btu/scf) N/A N/A N/A Water Consumption (gal) 8.9 8.8 8.2

Calculated Values

Specific Heat of Potatoes (Btu/lb,°F) 0.870 0.870 0.870 Sensible Energy (Btu) 8,560 8,510 8,128 Total Energy to Food (Btu) 8,560 8.510 8,128 Energy to Food (Btu/lb) 106 106 102 Energy to Pans (Btu) 346 355 342 Total Appliance Energy Consumption (Btu) 12,662 12,662 12,048 Energy to Appliance (Btu/lb) 156 157 151

Results

Cooking-Energy Efficiency (%) 70.3 70.0 70.3 Test Voltage (V) 208 208 208 Electric Cooking Energy Rate (kW) 4.89 4.89 5.03 Production Capacity (lb/h) 106.8 106.2 113.9 Cook Time (min) 45.50 45.50 42.08 Water Consumption (gal/h) 11.7 11.6 11.7


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Heavy-Load Russet Potato (Perforated Shallow Full-size Pans) Test Data Measured Values Test #1 Test #2 Test #3

Test Date 3/1/13 3/22/13 3/27/13 Ambient Temperature (°F) 75.1 74.8 76.2 Number of Pans 10 10 10 Total Potato Count 300 300 300 Initial Weight of Potatoes (lb) 71.825 73.360 72.190 Final Weight of Potatoes (lb) 64.530 65.065 65.280 Initial Temperature of Potatoes (°F) 71.3 71.3 73.4 Final Temperature of Potatoes (°F) 205 205 205 Initial Weight of Steam Table Pans (lb) 22.050 22.045 22.050 Test Time (min) 38.75 40.83 37.83 Test Voltage (V) 208 208 208 Electric Energy Consumption (Wh) 5,940 6,578 5,700 Gas Energy Consumption (Btu) N/A N/A N/A Gas Heating Value (Btu/scf) N/A N/A N/A Water Consumption (gal) 0.0 0.0 0.0

Calculated Values

Specific Heat of Potatoes (Btu/lb,°F) 0.840 0.840 0.840 Sensible Energy (Btu) 8,067 8,239 7,980 Latent Vaporization Energy (Btu) 7,076 8,046 6,703 Total Energy to Food (Btu) 15,143 16,285 14,683 Energy to Food (Btu/lb) 211 222 203 Energy to Pans (Btu) 324 324 319 Total Appliance Energy Consumption (Btu) 20,273 22,458 19,454 Energy to Appliance (Btu/lb) 282 306 269

Results

Cooking-Energy Efficiency (%) 76.3 74.0 77.1 Test Voltage (V) 208 208 208 Electric Cooking Energy Rate (kW) 9.20 9.67 9.04 Production Capacity (lb/h) 111.2 107.8 114.5 Cook Time (min) 38.75 40.83 37.83 Water Consumption (gal/h) 0.0 0.0 0.0


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CP 130417

Additions, Deviations, & Exclusions

Additions: None.

Deviations: None.

Exclusions: The combination mode ice load cooking uniformity test, as specified in section 10.8 of ASTM F2861-10, was not performed on the BKI HE101 CombiKing combination oven. FSTC Report # 501311173-R0 12949 Alcosta Blvd. Suite 101, San Ramon CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com

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CP 130417

Manufacturer Specifications Sheet


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CP 130417

Manufacturer Specifications Sheet (Continued)


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fo od service technology center h repo fstc rep applicatio standard april 2013 prepared b elan frant...

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