Food Service Technology Center Hobart PW10eR Electric Pot and Pan Door-Type Dishwashing Machine Test Report Application of ASTM Standard Test Method F1696-15 & F2474-09 February 2016 Prepared by: Rich Swierczyna Fisher-Nickel, Inc. Contributors: Rodney Davis 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. 2016
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 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 Feb 2016 Initial Release R. Davis Page 2 of 17
Contents Page Equipment Description. 4 Test Location 4 Ventilation. 4 Test Instrumentation Inventory.. 5 FSTC Test Report: Results.. 6 Additions, Deviations, and Exclusions 12 Manufacturer Specifications Sheet... 13 Report Certification.. 17 Page 3 of 17
Equipment Description Test Work Order Number (TWO) 11453 Manufacturer Model Serial Number Generic Equipment Type Rated Input Construction Controls Hobart PW10eR H5334 Electric Single Rack, Door-Type Pot and Pan Dishwashing Machine 18.8 kw External Dimensions (W x D x H) 34.9" x 37.2" x 88.5" Custom Settings (if any) Stainless Steel tank and chamber, door, frame, legs and adjustable feet. Removeable stainless steel scrap screens and scrap basket Interface controls with digital cycle/temperature display None 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. Page 4 of 17
Test Instrumentation Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Water Meter Seametrics SEB-050 0.2 10 gpm 0.0018 gal Validated on Validated (SN# 9111816) 09/26/2015 as needed Electric Meter (ALC301) Electro Industries Shark 200 0.1 75A 7.5 Wh 02/24/2015 02/24/2016 DAQ Pulse (ALC312) National Instruments FP-CTR-500 0 50,000 pulse/s 1 pulse 08/12/2014 08/12/2016 DAQ Temp (ALC312) National Instruments FP-TC-120 0 1000 F 0.1 F 08/12/2014 08/12/2016 Humidity Sensor General Eastern Hygro M4-DP -112 122 F 0.1 F 08/18/2015 08/18/2016 (CKVLY1006) Humidity Sensor General Eastern Hygro M4-DP -112 122 F 0.1 F 08/18/2015 08/18/2016 (CKVLY1007) Press. Transducer Setra c264 0 0.5 inwc 0.001 inwc 02/17/2015 02/17/2016 (CKVLF607) Press. Transducer Setra c264-0.25 0.25 inwc 0.001 inwc 02/26/2015 02/26/2016 (CKVLF602) Press. Transducer Setra c270 800 1100 mbar 0.002 mbar 02/13/2015 02/13/2016 (CKVLF601) Thermocouple Inventory Set Number Validation Date 10 09/16/2015 Holding Equipment Inventory Description (ID) Manufacturer Model N/A N/A N/A Page 5 of 17
Purpose of Testing This testing determined the energy input rate and idle energy of the dishwashing machine and booster heater as well as water consumption, and washing capacity of racks of 3 pans using ASTM F1696-15. Testing of the dishwashing machine also included application of ASTM F2474-09 for heat gain to space performance. Energy Input Rate Dishwashing Booster Heater machine Voltage (V) 209 209 Rated Energy Input Rate (kw) 18.8 12.3 Measured Energy Input Rate (kw) 16.2 12.1 Difference (%) 13.8 1.9 Tank Fill Wash Tank Rated Capacity (gal) 21 Wash Tank Fill (gal) 21.3 Wash Tank Fill Time (min) 5.7 Idle Rate Active Tank Idle Energy Rate (kw) a 1.0 Booster Idle Energy Rate (kw) 0.1 Average Wash Tank Temperature ( F) 172 a tank heater automatically turns off after 90 minutes of inactivity Wash Test Results b Test Time (min) 48.9 Recovery Time (min) 0 Washing Energy Rate (kw) 7.05 Booster Energy Rate (kw) 0.84 Wash Energy Usage Per Rack (Wh) 820.5 ± 3.3 Boost Energy Usage Per Rack (Wh) 98.1 ± 6.5 Water Consumption Per Rack (gal) 1.6 ± 0.0 Production Capacity (racks of pans/h) c 8.6 ± 0.0 b based on a minimum of three test replicates. Hobart PW10eR Ventless Door-Type Pot and Pan Dishwashing machine Hobart WWS, Inc. 701 S Ridge Avenue Troy, OH 45374 www.hobartcorp.com c using a 6 minute wash cycle setting. Page 6 of 17
Pan Wash Test Run #1 Run #2 Run #3 Test Time (min) 41.7 42.0 42.2 Batch Recovery Time (min) 3.08 3.58 3.83 Booster Heater Energy Consumption (kwh) 0.718 0.635 0.707 Wash Tank/Controls (kwh) 5.717 5.755 5.758 Water Consumed (gal) 10.925 10.925 10.853 Total Energy/Test (kwh) 6.435 6.390 6.465 Total Energy/Rack (kwh) 0.919 0.913 0.924 Number of Racks 7 7 7 Lbs. of Pans (lb) 67 67 67 Total Pan Count 21 21 21 Booster Energy Rate (kw) 0.888 0.777 0.862 Wash Tank Energy Rate (kw) 7.073 7.047 7.027 Total Energy Rate (kw) 7.961 7.825 7.889 Cycle Rate (racks/h) 8.7 8.6 8.5 Cycle Rate (Pans/h) 26.0 25.7 25.6 Water Rate (gal/h) 13.5 13.4 13.2 Water/Rack (gal) 1.56 1.56 1.55 Average Supply Temp ( F) 76.0 76.5 76.8 Average Wash Tank Temp ( F) 161.6 162.5 162.7 Final Rinse Temp ( F) 183.0 182.9 182.8 Ambient Temp ( F) 78.6 78.7 79.1 Minimum Wash Tank Temp ( F) 153.0 158.8 152.6 Page 7 of 17
Heat Load Tests These tests determined the heat load to the space from the Hobart PW10eR heat recovery hot water sanitizing 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 by virtue of the 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 F1696-15 Standard Test Method for Performance of Single Rack, Door-Type Commercial Dishwashing Machines and ASTM F2474-09 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 1,700 cfm in order 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 flow 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 the subsequent equations. Page 8 of 17
Flow Measurement Primary Makeup Air Exhaust Air Qexhaust tdb-exhaust tdpt-exhaust E exhaust E radiation Canopy Hood Econvective E mua Qmua tdb-mua Eappliance tdpt-mua Ewater-out Ewater-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 dishwashing machine E water inlet is the energy in the makeup hot water to the dishwashing machine E water drain is the energy in the water overflow from the dishwashing machine 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 ) Moisture Load m moisture load = 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 flow 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 Q 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 Page 9 of 17
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 to exhaust air conditions and the exhaust flow 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 3 full-size sheet pans sequentially. The dishwashing machine door was opened for 40 seconds after the 6 minute 20 second cycle time. The rack of sheet pans was replaced with a room temperature rack of sheet pans as soon as the cycle ended. The total test time for the Hobart PW10eR was 7 minutes. The dishwashing machine was recovered to 150 F before the beginning of each test cycle. The convective heat load measurements were separated into sensible and latent energy. The results of the tests are shown in the Tables below: Heat Gain Test Results Total Convective Heat load to Space (Btu/h) 20,893 ± 1,153 Convective Sensible Load to Space (Btu/h) 7,943 ± 668 Latent Load to Space (Btu/h) 12,950 ± 721 Moisture Load to Space (lb/h) 11.5 ± 0.6 Washing Energy Rate (kw) 7.892 Heat Gain Operating Parameters Total Number of Cycles 8 Total Test Time (min) 56.2 Total Number of Pans Washed 24 Wash Time per Cycle (sec) 240 Rinse Time per Cycle (sec) 20 Condensate Removal Time (sec) 120 Unload/Load Time - door open (sec) 40 Cycle Time (sec) 420 Number of Full-Size Sheet Pans per Rack per Cycle 3 Weight of Sheet Pans per Rack per Cycle (lb) 9.9 Page 10 of 17
Heat Gain Tests Run #1 Run #2 Run #3 Test Time (min) 57.0 56.1 55.6 Exhaust Airflow Rate (CFM) 1,718 1,710 1,707 Average Makeup Air Temperature ( F) 77.0 78.0 78.7 Average Exhaust Air Temperature ( F) 81.1 82.3 83.1 Average Makeup Air Humidity Ratio (lb water/lb dry air) 0.0096 0.0093 0.0090 Average Exhaust Air Humidity Ratio (lb water/lb dry air) 0.0112 0.0108 0.0106 Specific Volume (ft³/lb) 13.9 14.0 14.0 Convective Sensible Load to Space (Btu/h) 7,635 8,057 8,137 Latent Load to Space (Btu/h) 12,871 12,707 13,272 Moisture Load to Space (lb/h) 11.5 11.3 11.8 Page 11 of 17
Additions, Deviations, & Exclusions Additions: None Deviations: - ASTM F1696-15 was performed simultaneously with F2474-09 Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems. - The door was opened and the rack of pans was removed after the cycle ended as per F2474-09 and the dishwasher was allowed to recover with the door open, instead of leaving the door closed with the rack of pans inside during recovery as per F1696-15. Exclusions: None Page 12 of 17
Manufacturer Specifications Sheet Page 13 of 17
Manufacturer Specifications Sheet (Continued) Page 14 of 17
Manufacturer Specifications Sheet (Continued) Page 15 of 17
Manufacturer Specifications Sheet (Continued) Page 16 of 17
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