food service technology center · 2016-03-07 · fstc equipment test report co crt 140415 . fstc...

Food Service Technology Center

Southbend BGS/13SC Gas Convection Oven Test Report FSTC Report # 501311433-R0

Application of ASTM Standard Test Method F1496-13 July 2015

Prepared by: Michael Slater Fisher-Nickel, 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. 2015

FSTC Equipment Test Report

CP 150501

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 2015 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 t he 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 Jul 2015 Initial Release M. Slater

FSTC Report # 501311433-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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ECP 150501

Contents Page

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

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

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

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

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

Additions, Deviations, and Exclusions …………………………………………………………………… 8

ENERGY STAR® Qualification …………………………………………………………………………….. 9

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

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


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ECP 150501

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) 11433

Manufacturer Southbend

Model BGS/13SC

Serial Number 15E17251

Generic Equipment Type Gas Convection Oven

Rated Input 40,000 Btu/h

Construction Non-clog inshot burners; Dual 60/40 doors; Slide out control panel; Stainless Steel front, top, and sides; Dependent glass doors; 11-position rack guides; 5-plated oven racks

Controls Solid state thermostat; Mechanical cook timer; fan cycle timer

External Dimensions (W x D x H) 38" x 30.25" x 29"

Custom Settings (if any) None

Test Capacity 5 Full-Size (18" x 26" x 1") Sheet Pans

Oven Cavity Volume 7.22 ft³


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ECP 150501

Test Instrumentation Inventory

Description (ID) Manufacturer Model Measurement Range

Resolution Calibration Date

Next Calibration

Gas Meter (ALC306) Sensus R-275 0 – 275 CFH 0.05 ft³ 08/15/2014 08/15/2015

Digital Scale (ALB208) Mettler Toledo SB12001 0 – 26.7 lb 0.0005 lb 02/17/2015 02/17/2016

Electric Meter (ALC305) Radian Research Metronic RM-10 0.2 – 50A 0.00001 Wh 02/17/2015 02/17/2016

DAQ Temp (ALC312) National Instruments FP-TC-120 0 – 1000°F 0.1°F 08/12/2014 08/12/2016

DAQ Pulse (ALC312) National Instruments FP-CTR-500 0 – 50,000 pulses/s 1 pulse 08/12/2014 08/12/2016


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FSTC Equipment Test Report CO CRT 140415

FSTC Test Report: Results

Purpose of Testing

This testing determined the energy input rate, preheat time and energy, idle energy rate, heavy-load cooking efficiency and production

capacity of the convection oven by applying the ASTM Standard Test Method F1496-13.

Oven Capacity Southbend BGS/13SC

Internal Oven-Cavity Volume (CuFt)

Test Pan Capacity

Sheet Pan Size

7.22

5

Full

Energy Input Rate

Equipment Manifold Pressure (in. wc) 3.5

Rated Energy Input Rate (Btu/h) 40,000

Measured Energy Input Rate (Btu/h) 41,280

Difference (%) 3.2

Preheat

Ambient Temperature (°F) 74.7

Final Preheat Temperature (°F) 342

Duration (min) 16.17

Gas Energy Consumption (Btu) 10,389

Electric Energy Consumption (Wh) 140 N ameplate Information:

Preheat Rate (°F/min) 17

Idle Energy Rate


Idle Temperature (°F) 350

Idle Energy Rate (Btu/h) 6,798

Electric Energy Rate (W) 410

Heavy-Load Cooking Energy Efficiency*


Food Product Russet Potatoes

Oven Temperature (°F) 350

Cook Time (min) 54.89

Gas Cooking Energy Rate (Btu/h) 35,286 Southbend

Electric Energy Rate (W) 410 1100 Old Honeycutt Road

Cooking Energy Efficiency ( %) 50.9 ± 1.0 Fuquay-Varina, NC 27526

Production Capacity (lb/h) 78.2 ± 2.6 southbendnc.com

*Based on a minimum of three test replicates


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FSTC Test Report: Results

Gas Oven

Standing Pilot Energy Rate

Pilot Energy Rate (Btu/h) NA

Heavy-Load Cooking Test Data

Measured Values Test #1 Test #2 Test #3

Test Date 7/24/15 7/27/15 7/28/15 Ambient Temperature (°F) 76.6 78.7 77.4 Number of Pans 5 5 5 Total Potato Count 150 150 150 Initial Weight of Potatoes (lb) 71.813 71.660 71.207 Final Weight of Potatoes (lb) 62.687 62.735 61.493 Initial Temperature of Potatoes (°F) 77.1 77.6 79.9 Final Temperature of Potatoes (°F) 205 205 205 Weight of Sheet Pans (lb) 16.725 16.731 17.440 Test Time (min) 55.34 54.13 55.19 Test Voltage (V) 120 120 120 Electric Energy Consumption (Wh) 385.0 372.0 377.0 Gas Energy Consumption (Btu) 32,230 31,992 32,611 Gas Heating Value (Btu/scf) 1,033 1,032 1,032

Calculated Values Specific Heat of Potatoes (Btu/lb,F) 0.840 0.840 0.840 Sensible Energy (Btu) 7,715 7,669 7,483 Latent Vaporization Energy (Btu) 8,852 8,657 9,423 Total Energy to Food (Btu) 16,567 16,326 16,906 Energy to Food (Btu/lb) 231 228 237 Energy to Pans (Btu) 471 469 480 Total Equipment Energy Consumption (Btu) 33,544 33,262 33,898 Energy to Equipment (Btu/lb) 467 464 476

Results Cooking Energy Efficiency ( %) 50.8 50.5 51.3 Gas Cooking Energy Rate (Btu/h) 34,944 35,461 35,453 Electric Energy Rate (W) 420 410 410 Production Capacity (lb/h) 77.9 79.4 77.4 Cook Time (min) 55.34 54.13 55.19

Cooking Energy Efficiency Uncertainty Results

Average (%) Standard Deviation Absolute Uncertainty ( %)

% Uncertainty

50.9 0.40

1.0 2.0

Production Capacity Uncertainty Results

Average (lb/h) Standard Deviation

Absolute Uncertainty (lb/h)

% Uncertainty

78.2 1.04 2.6

3.3


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Additions, Deviations, and Exclusions

Additions:

None

Deviations:

None

Exclusions:

Cooking Tests

● The cooking uniformity test was not performed, as specified in Section 10.7 of ASTM Standard F1496-13.

● The browning uniformity test was not performed, as specified in Section 10.8 of ASTM Standard F1496-13.


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FSTC Test Report

ENERGY STAR® Qualification FSTC testing of the Southbend BGS/13SC Gas Convection Oven resulted in an idle rate of 6,798 Btu/hr and

an energy efficiency of 50.9%. The results comply with the ENERGY STAR

® program requirement for commercial ovens, version 2.1.

ECP 150501


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ECP 150501

Manufacturer Specifications Sheet


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ECP 150501

Manufacturer Specifications Sheet (Continued)


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B


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food service technology center · 2016-03-07 · fstc equipment test report co crt 140415 . fstc...

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