Food Service Technology Center

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Melinda Dickerson
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Contributors: Wes Andrews Fisher-Nickel, Inc.

1 Food Service Technology Center CMA-180-VL-FL Electric Door-Type Heat Recovery Dishwashing Machine Test Report Application of ASTM Standard Test Method F and F May 2016 Prepared by: Edward Ruan Rich Swierczyna Fisher-Nickel, Inc. Contributors: Wes Andrews Fisher-Nickel, Inc. Prepared for: Pacific Gas and Electric Company Customer Energy Efficiency Programs PO Box San Francisco, California Pacific Gas and Electric Company Food Service Technology Center. All rights reserved. 2016

2 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 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 2016 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 May 2016 Initial Release E. Ruan Page 2 of 16 CP

3 Contents Page Equipment Description. 4 Test Location 4 Ventilation. 4 Test Instrumentation Inventory.. 5 FSTC Test Report: Results.. 6 Additions, Deviations, and Exclusions 13 Manufacturer Specifications Sheet Report Certification.. 16 Page 3 of 16 CP

4 Equipment Description Test Work Order Number (TWO) Manufacturer CMA Dishmachines Model 180-VL Front Loader Serial Number Generic Equipment Type Door Type Heat Recovery Dishwasher Rated Input 6 kw Tank; 0.75 kw Pump; 12 kw Booster Heater Construction Stainless Steel Controls On/Off, Auto Fill, and Cycle Start push switches External Dimensions (W x D x H) 35" x 28" x 86" Custom Settings (if any) None Test Location All testing was performed under controlled conditions in the FSTC laboratory facilities at Alcosta Blvd., Suite 101, San Ramon, CA 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. Page 4 of 16 CP

5 Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Electric Meter (ALE501) Electro Industries Shark A 7.5 Wh 08/11/ /11/2016 Thermometer (ALE502) Fluke F 0.1F 08/11/ /11/2016 Scale (ALE503) Acculab SVI-20B 0 44 lb lb 08/11/ /11/2016 Water Meter (ALD416) Seametrics SEB gpm gal 09/28/ /30/2016 Water Meter (ALE512) Seametrics SEB gpm gal 03/07/ /31/2017 DAQ Temp (ALE515) National Instruments FP-TC F 0.1 F 10/07/ /12/2016 DAQ Pulse (ALE515) National Instruments FP-CTR ,000 pulses/s 1 pulse 10/07/ /12/2016 Hum.Sens(CKVLY1007) General Eastern Hygro M4-DP F 0.1 F 08/18/ /18/2016 Press. Td. (CKVLF602) Setra c inwc inwc 02/24/ /24/2017 Press. Td. (CKVLF709) Setra c inwc inwc 11/14/ /14/2016 Press. Td. (CKVLF804) Setra c inwc inwc 08/11/ /11/2016 Press. Td. (CKVLF601) Setra c mbar mbar 02/24/ /17/2017 Multimeter (CKVLG708) Keithley Instruments 2002 V, A, Ohms 8.5 digits 08/11/ /11/2016 Thermocouple Inventory Set Number Validation Date 63 04/25/2016 Holding Equipment Inventory Description (ID) Manufacturer Model N/A N/A N/A Page 5 of 16 CP

Purpose of Testing This testing determined the energy input rate and idle energy of the dishwasher and internal booster heater as well as water consumption, and washing capacity of racks of plates

6 Purpose of Testing This testing determined the energy input rate and idle energy of the dishwasher and internal booster heater as well as water consumption, and washing capacity of racks of plates using ASTM F Energy Input Rate Dishwasher Booster Heater Voltage (V) Rated Energy Input Rate (kw) 6.0 (Tank) (Pump) 12.0 Measured Total Energy Input Rate (kw) Difference (%) Tank Fill Wash Tank Capacity (gal) 8.0 Wash Tank Fill (gal) N/A Wash Tank Fill Time (min) N/A Idle Rate Tank Idle Energy Rate (kw) 0.37 Booster Idle Energy Rate (kw) 0.10 Average Wash Tank Temperature ( F) Wash Test Results a Wash Time (min) 0.82 Rinse Time (min) 0.20 Rinse Pressure (psi) 20 Heat Recovery Cycle (min) b 2.15 Wash Tank and Pump Energy Rate (kw) 5.48 Booster Energy Rate (kw) 1.81 Wash Energy Usage Per Rack (Wh) Boost Energy Usage Per Rack (Wh) 95.5 Total Electrical Energy Usage Per Rack (Wh) ± 15.5 Gas Water Heater Energy Usage (btu/rack) 0 Water Consumption Per Rack (gal) 2.0 ± 0.1 Cycle Rate (racks/h) 18.9 ± 0.3 a based on a minimum of three test replicates. CMA-180 Ventless Door-Type Front Loader Dishwashing Machine CMA Dishmachines Knott St. Garden Grove, CA b door is automatically locked until the heat recovery cycle is over Page 6 of 16

7 Dish Wash Test Run #1 Run #2 Run #3 Test Date 4/26/2016 4/26/2016 4/27/2016 Number of Racks Washed Cycle Time (min) Total Test Time (min) Booster Heater Energy (kwh) Tank Heater/Pumps (kwh) Total Water Consumed (gal) Total Energy/Test (kwh) ,873 Total Energy/Rack (kwh) Number of Racks Dishes Per Rack Total Dish Weight (lb) Total Dish Count Booster Energy Rate (kw) Wash Tank Energy Rate (kw) Total Energy Rate (kw) Cycle Rate (racks/h) Cycle Rate (dishes/h) Water Rate (gal/h) Water/Rack (gal) Average Supply Temp ( F) Average Wash Tank Temp ( F) Final Rinse Temp c ( F) Ambient Temp ( F) Minimum Wash Tank Temp ( F) Wash Energy Usage Per Rack (Wh) Boost Energy Usage Per Rack (Wh) Total Electrical Energy Usage Per Rack (Wh) c temperature measured from the outside surface of the booster heater, actual rinse temperature is higher Uncertainty Results Energy Per Rack Cycle Rate Average (Wh/racks per hour) Standard Deviation Absolute Uncertainty (%) % Uncertainty Page 7 of 16

8 Tank Temperature ( F) Time (min) Figure 1: CMA Dishwashing Machine Tank Temperature During Idle Testing Tank Temperature ( F) Time (min) Figure 2: CMA Dishwashing Machine Tank Temperature During Wash Testing Page 8 of 16

9 Heat Load Tests These tests determined the heat load to the space from the CMA-180-VL high-temperature heat recovery-type dishwashing machine. The heat load to space is divided into two components: the convective heat that rises as hot air and steam from the machine and the radiation that is emitted by the hot surface of the machine due to its temperature and emissivity. Convective heat can be further broken down into latent and sensible components to separate the dehumidification load on the space cooling system. For un-hooded appliances such as heat recovery dishwashing machines, both components load the kitchen space. The radiation is typically felt directly on the skin and through the clothing of the operator, whereas the convective heat usually circulates within the space and should be absorbed by the kitchen HVAC system. The calculations used to determine the amount of convective heat load from the dishwashing machine were derived by applying existing standards. These standards included ASTM F Standard Test Method for Performance of Single Rack, Door-Type Commercial Dishwashing Machines and ASTM F Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems. The test set up included the dishwashing machine operating under a canopy hood that exhausted outside the laboratory. The dry bulb temperatures, dew point temperatures, and airflow rates were measured for the exhaust and makeup air streams. From these measurements, the enthalpy and heat loads were calculated and averaged over each test period. The hood operated at a nominal exhaust rate of 1,500 cfm to ensure complete capture and containment of the thermal plume. Capture and containment of the effluent was visually verified using a Schlieren optical system. The lab was airtight for the heat gain tests, and a makeup fan provided low velocity air (< 60 fpm) to the room through floor standing displacement diffusers. The makeup airflow rate was balanced to maintain a pressure differential between the inside and the outside of the lab no greater than 0.01 inches of water throughout any heat gain test. The laboratory energy balance is shown below. The calculations that were applied to determine the results are shown in in the subsequent equations. Page 9 of 16

10 Flow Measurement Primary Makeup Air Exhaust Air Q exhaust t db-exhaust t dpt-exhaust E exhaust E radiation Canopy Hood Econvective E mua Q mua t db-mua t dpt-mua E appliance E water-out E water-in Energy Balance E mua E exh E radiation + E appliance + E water inlet E water drain = 0 Where: E mua is the energy in the makeup air stream E exh is the energy in the exhaust air streams E appliance is the energy input to the dishwasher E water inlet is the energy in the makeup hot water to the dishwasher E water drain is the energy in the water overflow from the dishwasher down the drain The convective heat and moisture loads as measured in the exhaust airstream were calculated by: Convective Loads q space-sensible load = 1.08 Q exh (T db-exh - T db-mua ) q space-latent load = 4840 Q exh (W exh - W mua ) Page 10 of 16

11 Moisture Load m moisture load = 60 Q exh (W exh - W mua ) V exh Where: q space-sensible load is the convective sensible heat load to the space in Btu/h q space-latent load is the convective latent heat load to the space in Btu/h Q exh is the volumetric airflow rate of the exhaust air stream in cfm T db-mua the dry bulb temperature of the makeup air stream in F T db-exh is the dry bulb temperature of the exhaust air stream in F W mua is the humidity ratio of the makeup air stream in pound of water per pound of dry air W exh is the humidity ratio of the exhaust air stream in pound of water per pound of dry air V exh is the specific volume of the exhaust air in cubic feet per pound of dry air m moisture load is the mass flow rate of water vapor into the space in pounds of water per hour The total heat load (convective and radiant) to the space measured from an un-hooded dishwashing machine is the appliance s measured energy rate (plug load) plus the energy in the supplied water to the unit minus the energy in the drain water. The convective load was calculated directly from the temperature and humidity rise of makeup air and exhaust air and the exhaust airflow rate. The convective load was split into sensible and latent components. Heat load tests were conducted during washing conditions. The dishwashing machine was stabilized by running five consecutive empty racks. The washing heat load test consisted of washing racks loaded with 10 plates sequentially. The dishwashing machine door was opened for 30 seconds after the 3 minute 20 second cycle time. The rack of dishes was replaced with a room temperature rack of dishes as soon as the cycle ended. The total test time for the CMA 180VL-FL High Temperature dishwashing machine was 61 minutes. The dishwashing machine recovered to 150 F before the beginning of each washing cycle. The convective heat load measurements were separated into sensible and latent energy. The results of the testing are shown in the Tables below: Page 11 of 16

12 Heat Gain Test Results Total Convective Heat load to Space (Btu/h) 14,337 ± 740 Convective Sensible Load to Space (Btu/h) 5,062 ± 310 Latent Load to Space (Btu/h) 9,275 ± 510 Moisture Load to Space (lbw/hr) 8.3 ± 0.4 Total Washing & Booster Energy Rate (kw) 7.29 Heat Gain Operating Parameters Total Number of Cycles 18 Total Test Time (min) 61.0 Total Number of Dishes Washed 180 Wash Time per Cycle (sec) 48 Rinse Time per Cycle (sec) 12 Condensate Removal Time (sec) 110 Unload/Load Time - door open (sec) 30 Cycle Time (sec) 200 Number of Dishes per Rack per Cycle 10 Weight of Dishes per Rack (lbs) 16.0 Heat Gain Tests Run #1 Run #2 Run #3 Test Time (min) Exhaust Airflow Rate (CFM) 1,540 1,540 1,530 Average Makeup Air Temperature ( F) Average Exhaust Air Temperature ( F) Average Makeup Air Humidity Ratio (lb water/lb dry air) Average Exhaust Air Humidity Ratio (lb water/lb dry air) Specific Volume (cu ft/lb) Convective Sensible Load to Space (Btu/h) 4,932 5,176 5,078 Latent Load to Space (Btu/h) 9,068 9,277 9,480 Moisture Load to Space (lb/h) Page 12 of 16

13 Additions, Deviations, & Exclusions Additions: None. Deviations: - ASTM F was performed simultaneously with F Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems. - The appliance was tested at the manufacturer stated rinse pressure of 20psi. Exclusions: None. Page 13 of 16 CP

14 Manufacturer Specifications Sheet Page 14 of 16 CP

15 Manufacturer Specifications Sheet (Continued) Page 15 of 16 CP

16 Page 16 of 16

Food Service Technology Center

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