Fo od Service Technology Center - FSTC - Food … · Manufacturer BKI Model HE062R Serial Number 102009A-000002 ... Cavity Volume Internal Oven Cavity Volume (ft³) 9.02 Energy Input

BKI HFSTC Rep

ApplicatioStandard Novembe

Prepared bElan FrantFisher-Nick ContributorAndre HooFisher-Nick

HE062Rort # 5013112

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FSTC Equipment Test Report

CP 130927

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. 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 Nov 2013 Initial Release Elan Frantz

FSTC Report # 501311256-R0 12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com

Page 2 of 12


CP 130927

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 130927

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.

Equipment Description

Test Work Order Number (TWO) 11256

Manufacturer BKI

Model HE062R

Serial Number 102009A-000002

Generic Equipment Type Combination Oven - Electric

Rated Input 21.2 kW

Construction Stainless Steel

Controls Touch screen, scroll wheel

External Dimensions (W x D x H) 44.2 in. x 33.3 in. x 36.0 in.

Custom Settings (if any) N/A

Cavity Dimensions (W x D x H) 26.0 in. x 30.0 in. x 20.0 in.

Test Capacity 12 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


Page 4 of 12


CP 130927

Test Instrumentation Inventory

Description (ID) Manufacturer Model Measurement Range

Resolution Calibration Date

Next Calibration

Electric Meter (ALA101) Electro Industries Shark 200 0.1A – 75A 7.5 Wh 12/13/2012 12/13/2013

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

Flow Meter (S-WM-114) Seametrics SEB050 0.2 – 10 gpm 543 pulses/gal (Validated (Validated

internally internally as

10/20/2013) 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) 9.02

Energy Input Rate

Preheat and Idle

Steam Convection

Preheat Ambient Temperature (°F) 71.9 72.1 Final Preheat Temperature (°F) 212 340 Duration (min) 1.90 3.41 Electric Energy Consumption (kWh) 0.61 1.08 Preheat Rate (°F/min) 73.0 79.0 Water Consumption (gal) 0.1 0.0

Idle

Ambient Temperature (°F) 74.0 73.6 Idle Energy Rate (kW) 1.13 1.28 Average Cavity Temperature (°F) 211 350 Water Consumption Rate (gal/h) 2.9 0.0

Heavy-Load Cooking Energy Efficiency a

Steam Convection

Ambient Temperature (°F) 74.1 73.9 Food Product Red Potatoes Russet Potatoes Cavity Temperature (°F) 212 350 Cook Time (min) 46.44 52.72 Water Consumption Rate (gal/h) 9.1 0.0 Electric Cooking Energy Rate (kW) 6.25 7.35

BKl Energy to Food (Btu/lb) 107 189 Energy to Appliance (Btu/lb) 170 254 2812 Grandview Drive Cooking-Energy Efficiency (%) 65.8 ± 8.7 76.0 ± 3.3 Simpsonville, SC 29680 Production Capacity (lb/h) 125.6 ± 4.5 98.8 ± 1.5 www.bkideas.com a based on a minimum of three test replicates

BKI HE062R Electric Combination Oven:

Test Voltage (V)

Rated Energy Input Rate (kW)

208

21.2 Measured Energy Input Rate (kW) 20.4 Difference (%) 3.6

Nameplate Information:


Page 6 of 12


Preheat and Idle – Combi Mode

Preheat Ambient Temperature (°F) 73.6 Final Preheat Temperature (°F) 340 Duration (min) 4.49 Electric Energy Consumption (kWh) 1.55 Preheat Rate (°F/min) 58.0 Water Consumption (gal) 0.5

Idle Ambient Temperature (°F) 74.3 Idle Energy Rate (kW) 8.55 Average Cavity Temperature (°F) 350 Water Consumption Rate (gal/h) 9.8

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

Test Date 10/4/13 10/23/13 10/25/13 Ambient Temperature (°F) 73.5 74.3 74.5 Number of Pans 12 12 12 Total Potato Count 600 600 598 Initial Weight of Potatoes (lb) 97.340 96.400 97.540 Final Weight of Potatoes (lb) 97.150 96.040 97.410 Initial Temperature of Potatoes (°F) 71.3 70.5 73.4 Final Temperature of Potatoes (°F) 195 195 195 Initial Weight of Steam Table Pans (lb) 31.480 31.600 31.640 Test Time (min) 45.58 46.42 47.33 Test Voltage (V) 208 208 208 Electric Energy Consumption (Wh) 4,770 4,747 4,988 Water Consumption (gal) 6.9 7.2 7.1

Calculated Values

Specific Heat of Potatoes (Btu/lb,°F) 0.870 0.870 0.870 Sensible Energy (Btu) 10,476 10,468 10,319 Total Energy to Food (Btu) 10,476 10,468 10,319 Energy to Food (Btu/lb) 108 108 106 Energy to Pans (Btu) 428 433 423 Total Appliance Energy Consumption (Btu) 16,280 16,212 17,031 Energy to Appliance (Btu/lb) 167 168 175

Results

Cooking-Energy Efficiency (%) 67.0 67.2 63.1 Test Voltage (V) 208 208 208 Electric Cooking Energy Rate (kW) 6.28 6.14 6.33 Production Capacity (lb/h) 128.1 124.9 123.7 Cook Time (min) 45.58 46.42 47.33 Water Consumption (gal/h) 8.9 9.1 9.3


Page 7 of 12


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

Test Date 10/3/13 10/4/13 10/17/13 Ambient Temperature (°F) 73.7 74.1 74.0 Number of Pans 12 12 12 Total Potato Count 180 180 180 Initial Weight of Potatoes (lb) 87.100 88.045 85.235 Final Weight of Potatoes (lb) 80.300 80.320 79.012 Initial Temperature of Potatoes (°F) 71.5 72.7 72.2 Final Temperature of Potatoes (°F) 205 205 205 Initial Weight of Steam Table Pans (lb) 26.300 26.300 24.100 Test Time (min) 52.80 53.85 51.50 Test Voltage (V) 208 208 208 Electric Energy Consumption (Wh) 6,473 6,705 6,195 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) 9,767 9,785 9,508 Latent Vaporization Energy (Btu) 6,596 7,493 6,036 Total Energy to Food (Btu) 16,363 17,278 15,544 Energy to Food (Btu/lb) 188 196 182 Energy to Pans (Btu) 386 383 352 Total Appliance Energy Consumption (Btu) 22,082 22,901 21,161 Energy to Appliance (Btu/lb) 254 260 248

Results

Cooking-Energy Efficiency (%) 75.8 77.1 75.1 Test Voltage (V) 208 208 208 Electric Cooking Energy Rate (kW) 7.35 7.48 7.22 Production Capacity (lb/h) 99.0 98.1 99.3 Cook Time (min) 52.80 53.85 51.50 Water Consumption (gal/h) 0.0 0.0 0.0

Cooking Energy Efficiency Uncertainty Results

Steam Convection

Average (%) 65.8 76.0 Standard Deviation 2.31 1.01 Absolute Uncertainty (%) 5.7 2.5 % Uncertainty 8.7 3.3

Production Capacity Uncertainty Results

Steam Convection

Average (lb/h) 125.6 98.8 Standard Deviation 2.27 0.62 Absolute Uncertainty (lb/h) 5.6 2.5 % Uncertainty 4.5 3.3


Page 8 of 12


CP 130927

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 HE062R combination oven. FSTC Report # 501311256-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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FSTC E

CP 130927

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FSTC E

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Continued)


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Documents

Fo od Service Technology Center - FSTC - Food … · Manufacturer BKI Model HE062R Serial Number 102009A-000002 ... Cavity Volume Internal Oven Cavity Volume (ft³) 9.02 Energy Input