Food Service Technology Center

Food Service Technology Center Ovention M1718 Oven FSTC Report # 501311203-R0 Application of ASTM Standard Test Method F2238-09 December 2013 Prepared by: Kong Sham 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. 2014

FSTC Equipment Test Report 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 2014 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 Dec 2013 Initial Release K. Sham CP 140122 Page 2 of 24

Contents Page Executive Summary... 5 Introduction... 7 Background... 7 Objectives... 7 Equipment Description... 8 Methods and Results... 9 Setup and Instrumentation... 9 Measured Energy Input Rate Test... 9 Preheat Test... 10 Idle Test... 11 Cooking Tests... 12 Energy Cost Model... 14 Appendix A: Glossary of Terms... 16 Appendix B: Additions, Deviations, and Exclusions... 17 Appendix C: Appliance Specification Sheet... 18 Appendix D Appliance Test Summary Report:... 20 Additional References... 23 Page 3 of 24

Figures Page Figure 1:... 5 Figure 2:... 8 Figure 3: Preheat Characteristics to 500 F... 10 Figure 4: Idle Characteristics at 500 F... 11 Figure 5: Test Set up for Pizza Cooking Tests on the Ovention M1718 oven... 12 Tables Page Table 1: Cooking-Energy Efficiency and Cooking Energy Rate... 6 Table 2: Appliance Specification... 8 Table 3: Testing Equipment Inventory... 9 Table 4: Energy Input Rate... 10 Table 5: Preheat Test Results to 500 F... 11 Table 6: Idle Test Results at 500 F... 11 Table 7: Single and Double Platform Cooking-Energy Efficiency and Production Capacity Test Results... 13 Table 8: Daily Operation Assumptions... 14 Table 9: Estimated Oven Energy Consumption and Cost... 15 Page 4 of 24

Executive Summary The Ovention M1718 Matchbox oven is carving out its own niche in the commercial cooking industry by offering high productivity in a small footprint combining attributes of conveyor ovens and rapid cook ovens. The M1718 Matchbox oven uses a bidirectional conveyor to slide food into and out of the cooking cavity located in the center of the oven. The oven uses two separate cooking platforms on opposite sides of the cooking cavity exposing one cooking platform for food preparation while the other is cooking. Once a menu item is selected, the platform holding the uncooked food automatically slides into the cooking cavity and exposes the opposite platform to the operator. The Ovention oven utilizes 9.15 kw of rated power to cook pizzas, sandwiches, and pastries. Dual touchscreen digital control panels on the left and right side of the oven allows programming for each respective cooking platform to select the proper menu items. The Food Service Technology Center tested the Ovention M1718 for preheat time and energy consumption, idle energy consumption rate, cooking-energy efficiency, and production capacity using a modified version of the ASTM F2238-09 Standard Test Method for Performance of Rapid Cook Ovens 1. Although the Ovention Oven is closer in design to a conveyor oven, its small batch cooking style more closely resembles that of rapid cook ovens than the continuous cooking conveyor ovens. The stringent test procedure uses consecutive loads of pizza to accurately calculate production capacity as a performance measure. The Ovention Matchbox oven performance was characterized by following the barrel load pizza test from the ASTM test method. Each barrel test consisted of eight loads (one 12-inch pizza per load) cooked one after the other in rapid succession. The Ovention M1718 oven achieved a cooking-energy efficiency of 32.3% while producing 44.0 lbs. of cooked pizza per hour in single platform mode and a cooking-energy efficiency of 32.8% and 56.7 lbs. of cooked pizza per hour in double platform mode. The preheat time and energy necessary for the oven to reach a ready-to-cook state of 500 F from room temperature was 16.6 minutes and consumed 1.84 kwh. The idle energy rate of the oven at an operational temperature of 500 F was 2.24 kw. A summary of the test results and comparison between single and double cavity mode cooking is presented in Table 1. Figure 1: Page 5 of 24

Table 1: Cooking-Energy Efficiency and Cooking Energy Rate Cooking Mode Single Sided Double Cavity Cook Time (min) 2.00 1.67 Cooking Energy Rate (kw) 5.87 7.14 Energy to Food (Btu/lb) 147 141 Energy to Oven (Btu/lb) 455 430 Cooking-Energy Efficiency (%) 32.3 32.8 Production Capacity (lb/h) 44.0 56.7 Production Capacity (pizzas/h) 27 35 Page 6 of 24

Introduction Background Ovens are one of the most utilized pieces of equipment in foodservice operations and come in a wide array of designs that have adapted to ever-evolving culinary technologies. Rapid cook ovens and conveyor ovens are two specialty appliances currently on the market, each having established integral roles for varying menu types. Rapid cook ovens employ a combination of technologies to produce hot food quickly, while maintaining a small footprint. Typically rapid cook ovens are used as batch cookers, or an appliance that cooks only one type of food product at a time. Conveyor ovens feature a constantly moving belt that transports food through an open heated cavity, which yields very high production rates. Both types of equipment have specific advantages that operators desire, and new ovens are continually being developed to meet the demand of the consumer while also being energy conscious. The Ovention M1718 Matchbox oven combines both rapid cook hot air impingement technology and a bidirectional conveyor slide food in and out of the cooking cavity automatically. While one food item is being cooked in the oven, the other cooking platform is exposed to the operator on the opposite side and can be used to prep the next item. Dual touchscreen digital control panels on the left and right side of the oven allows programming for each respective cooking platform to select the proper menu items. The American Society for Testing and Materials (ASTM) 2238-09 test method characterizes the performance of rapid cook ovens specifically but the test method can also be applied to other similar ovens as a means to measure the performance of the appliance. Although the Ovention Oven is closer in design to a conveyor oven, its small batch cooking style more closely resembles that of rapid cook ovens; therefore ASTM 2238-09 Performance of Rapid Cook Ovens was used ti evaluate the energy and cooking performance of the oven. The glossary in Appendix A is provided so that the reader has a quick reference to the terms used in this report. Objectives The objective of this report is to examine the operation and performance of the Ovention Matchbox M1718 oven under conditions specified in the ASTM test methods. The scope of this testing is as follows: 1. Verify that the oven is operating at the manufacturer s rated energy input. 2. Determine the time and energy required to preheat the oven from room temperature to a readyto-cook condition. 3. Calculate the oven s idle energy rate while maintaining a ready-to-cook condition. Page 7 of 24

4. Determine the oven s cooking energy consumption, product cook time, and recovery time using refrigerated par-baked 12" cheese pizzas as the test product. 5. Calculate the oven s cooking energy rate, cooking-energy efficiency, and production capacity. 6. Estimate the annual operating cost for the oven using a standard cost model. Equipment Description The Ovention Matchbox oven uses a gear driven conveyor to slide food into and out of the cooking cavity. While one food item is being cooked in the oven, the other cooking platform is exposed on the opposite side and can be used to prepare the next menu item. Once the menu timer has elapsed, the cooked food is automatically slid out of the oven, and the prepared item slides into the oven for cooking. Cooking is done in the cavity using hot air impingement technology powered by a heating element and fan in the back. The M1718 oven is rated at 9.15 kw of power. Dual touchscreen digital control panels on the left and right side of the oven allows programming for each respective cooking platform to select the proper menu items. The dual platform of the Matchbox oven allows the user to cook a variety of food items by quickly changing the cavity temperature and allowing the user to adjust the cook time and the amount of top and bottom impingement air. Figure 2: Ovention M1718 Matchbox Oven Table 2: Appliance Specification Manufacturer Ovention Model M1718 Serial Number 2956871252 Generic Equipment Type Electric Conveyor Oven Rated Input 9.14 kw Construction Stainless steel Controls On/off switch, dual touchscreen menu and setpoint controls Cavity Dimensions (W x D x H) 17.2" x 20.81" x3.5" External Dimensions (W x D x H) 61.7" x 34.5" x 20.25" Page 8 of 24

Methods and Results Setup and Instrumentation FSTC researchers installed the oven 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 oven and the hood s edge. All test apparatus were installed in accordance with Section 9 of the ASTM test method. Table 3 lists the equipment used to measure the oven s temperature and energy. To measure temperatures in the oven, engineers used Type-K thermocouples with a welded junction. Three thermocouples were used to monitor the temperatures inside of the. One was placed in the geometric center of the cooking cavity and two other thermocouples were placed on each of the cooking platforms. Thermocouples were strategically placed in the oven avoiding contact with any of the side walls, food product, and did not cause obstruction to the conveyor movement. Electrical power and energy were measured with a true energy meter that measures real time voltage and amperage that outputted a pulse for every 7.5 Wh consumed. The energy meter and thermocouples were connected to a data logger which recorded data every five seconds. Table 3: Testing Equipment Inventory Description (ID) Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration ALC301 Energy Meter Electro Industries Shark 200 0.1A 75A 7.5 W 12/12/2012 12/12/2013 ALE503 Digital Scale Acculab SVI-20B 0 44 lb 0.05 lb 12/11/2012 12/11/2013 Measured Energy Input Rate Test Rated energy input rate is the maximum or peak rate at which the oven consumes energy, as specified by the manufacturer. Measured energy input rate is the maximum or peak rate of energy consumption which is recorded using FSTC s equipment during a period when the heating elements are fully energized (such as preheat or cooking). The measured energy input rate for the Ovention oven was taken from a single one and half minute test during the cook cycle, while the fan and elements were fully energized. This procedure ensured that the oven was operating as the manufacturer intended with the measured input rate within ±5% of its rated energy input rate. The energy input rate was determined to be 9.14 kw (a difference of 0.2% from the nameplate rating). Table 4 summarizes the results from the input test. Page 9 of 24

Table 4: Energy Input Rate Rated Energy Input Rate (kw) 9.15 Measured Energy Input Rate (kw) 9.14 Percentage Difference (%) 0.16 Preheat Test After the oven set point had been determined by setting the oven to average an internal cavity temperature to 500 F, using the installed thermocouples, the oven was allowed to cool overnight to room temperature. The preheat test was then performed on the following day by recording data immediately as the oven was first turned on, so any time delay before the powering of the heating elements was also included in the test. The oven was preheated from room temperature (75 ± 5 F) to the 500 F ready-to-cook state using the calibrated set point temperature previously determined. Over the course of the preheat test, the oven reached a ready-to-cook state in 16.6 minutes while consuming 1.835 kwh. Figure 3 illustrates the temperature profile while the oven preheated to the calibrated setpoint of 500 F. Figure 3: Preheat Characteristics to 500 F Table 5 summarizes the results from preheat tests. Page 10 of 24

Table 5: Preheat Test Results to 500 F Final Preheat Temperature ( F) 499 Duration (min) 16.62 Electric Energy Consumption (kwh) 1.835 Idle Test After the oven was preheated to 500 F, it was allowed to stabilize for at least 60 minutes before beginning the idle tests. Time and energy consumption were monitored over a 120 minute period to determine the idle energy rate. The idle energy rate of the oven was 2.24 kw. Figure 4 shows the idle characteristics for the oven. Figure 4: Idle Characteristics at 500 F Table 6 Summarizes the results from the idle tests holding at a ready-to-cook state of 500 F Table 6: Idle Test Results at 500 F Average Idle Temperature ( F) 500 Idle Energy Rate (kw) 2.24 Page 11 of 24

Cooking Tests Researchers at the Food Service Technology Center conducted tests on the according to ASTM standard F2238-09, using an average cavity temperature of 500 F to determine cookingenergy efficiency, cooking energy rate, and production capacity when cooking eight consecutive loads of 12- inch cheese pizzas. Pizza Cooking Tests To determine the cooking-energy efficiency, cooking energy rate, and production capacity of the Ovention oven, cooking tests were performed using eight consecutively loaded 12-inch par-baked cheese pizzas. The pizzas were stabilized in a refrigerator at 39 F and then cooked to an average temperature of 195 ± 3ºF. The first pizza load was used to stabilize he oven. Data was collected throughout the entire barrel load test of 8 consecutive pizzas but only the data collected for the last seven loads were used in calculating cooking-energy efficiency, cooking energy rate, and production capacity results. After each pizza was removed from the oven, six temperature probes were placed evenly spread out about the pizza to measure the hottest average temperature of that particular pizza, see Figure 5 below for a picture of the test set up including the thermocouple probes that were used to measure the average final temperature of the pizzas. Figure 5: Test Set up for Pizza Cooking Tests on the Ovention M1718 oven Page 12 of 24

The overall average among the final seven final pizza temperatures was determined to be 195 ± 3 F. During the test, pizza weights were measured immediately before being placed into the oven and after the pizzas were monitored for temperature. Between each barrel load test of eight pizzas, the oven was allowed to stabilize for an interval of at least ten minutes between each subsequent test replicate. Due to the M1718 oven s unique design, cooking tests were performed under two different modes of cooking. The first mode, titled Single Platform mode, utilized only one of the cooking platforms, where a new pizza was loaded onto the same cooking platform after the cooked pizza had been removed allowing the test method specified 15 second gap between loads. The second mode titled Double Platform mode utilized both cooking platforms and deviated from the test method by allowing for a minimal time gap between cook cycles by loading the opposite platform while one was already cooking. As one cooking platform finished cooking and exposed cooked pizza, the uncooked pizza followed into the oven immediately. Following the test method, pizzas were only removed from the refrigerator for a maximum of one minute before cooking. Cooking-energy efficiency is a measure of how much of the energy that a piece of equipment consumes is actually delivered to the food product during the cooking process. Cooking-energy efficiency is therefore defined by the following relationship: Cooking-energy efficiency Table 7 summarizes the performance of the Ovention M1718 oven cooking 12-inch cheese pizzas under both modes. Further details can be found under the Summary Report on page 20. Cooking-Energy Efficiency Table 7: Single and Double Platform Cooking-Energy Efficiency and Production Capacity Test Results Single Platform Double Platform Cook Time (min) 2.00 1.67 Cooking Energy Rate (kw) 5.87 7.14 Energy to Food (Btu/lb) 147 141 Energy to Oven (Btu/lb) 455 430 Cooking-Energy Efficiency (%) 32.3 ± 1.5 32.8 ± 2.6 Production Capacity (lb/h) 44.0 ± 1.7 56.7 ± 3.9 Production Capacity (pizzas/h) 27 ± 1.4 35 ± 1.3 Page 13 of 24

Energy Cost Model The ASTM test method results can be used to estimate annual energy consumption for the Ovention M1718 Matchbox oven in a real-world operation. Based on the ASTM preheat, idle, and heavy-load cooking test results, FSTC engineers developed a simple model to calculate the relationship between the various cost factors (e.g., preheat, idle, and cooking costs), then used that model to estimate the oven s annual operating costs. Table 8 shows the assumptions for the oven s daily operation. Table 8: Daily Operation Assumptions Operating Time per Day (h) 8 Operating Days per Year (day) 365 Number of Preheats per Day 1 Total Amount of Food Cooked per Day (lb) 50 Based on the assumptions above, total daily energy consumption was determined by adding the daily cooking, idle, and preheat energy consumed: Where: E daily = Eh Ei np Ep Edaily = Daily energy consumption Eh = Daily energy imparted to food Ei = Daily energy consumed during idle np = Number of preheats per day Ep = Daily energy consumed during preheat A more detailed explanation of this formula is illustrated below: Where: E W PC daily = qh q, i t on W PC np tp np Ep 60 Edaily = Daily energy consumption W = Pounds of food cooked per day PC = Heavy-load production capacity q,h = Cooking energy rate q,i = Idle energy rate Page 14 of 24

ton = Total time the equipment is on per day np = Number of preheats per day tp = Duration of preheat (in minutes) Ep = Daily energy consumed during preheat Assuming the oven cooked 200 lb of pizzas over a 12-hour day, operated 365 days a year, and one preheat per day, it is estimated that the oven would consume 8,490 kwh annually. Using a rate $0.10 per kwh, the total estimated operational cost of the Ovention M1718 oven is $849 per year. Table 9 summarizes the annual energy consumption and associated energy cost for the oven under this scenario. Table 9: Estimated Oven Energy Consumption and Cost Electric (kwh) Daily Preheat Energy 1.84 Daily Idle Energy 14.75 Daily Cooking Energy 6.67 Annual Electric Consumption (kwh/yr) 8,490 Total Annual Cost ($/year) b $849 b Oven energy costs are based on $0.10 kwh. Page 15 of 24

Appendix A: Glossary of Terms Barrel Load Cooking Cooking multiple loads of a food product consecutively, allowing the oven to recover to cook temperature between loads. Cold Zone The volume of oil in a oven, below heating elements or heat exchanger surfaces, which remains cooler than the cook zone. Cook Zone The volume of oil in a oven where food is cooked. Cooking Energy (Btu, kwh) The total energy consumed by a piece of equipment as it is used to cook a food product under specified test conditions. Cooking-Energy Efficiency (%) The percentage of total cooking energy which has been input to a food product during a cooking test; Expressed as the ratio of the quantity of energy imparted into food to amount of energy input to the equipment. Cooking Energy Rate (kw, Btu/h, or kbtu/h) Average rate of energy consumption, in hours, during a cooking test. Energy to Food (Btu/lb) Energy consumed by the food during the cooking test per initial weight, in pounds, of food cooked. Energy to Oven (Btu/lb) Energy consumed by the oven during the cooking test per initial weight, in pounds, of food cooked. Energy includes sum of all fuel types used (i.e. energy for heating oven, plus electric energy used by oven controls). Food Product A type of product (e.g. chicken, potatoes) designated by a cooking standard and prepared according to a test method which is used to determine cooking performance of a piece of equipment. Frying Medium Heat transfer fluid used by the kettle oven to cook the food product. Usually shortening or other oil (e.g, corn, canola) used for deep frying. Idle Energy Rate (kw or Btu/h) The rate of energy consumption by a piece of equipment per hour while it is holding or maintaining a stabilized operating condition or temperature. Idle Temperature ( F) The temperature of the cook zone (either selected by the operator or specified for a controlled test) that is maintained by the equipment under an idle condition. Convection Oven A oven that is filled with a deep cooking container of oil/fat to a depth where the food product is supported by displacement of the frying medium, rather than by the bottom of the vessel. The frying medium is mechanically circulated via pump. Measured Energy Input Rate (kw, Btu/h, or kbtu/h) The peak rate at which an piece of equipment will consume energy, typically measured during preheat (i.e. the period of operation when all burners or elements are on ). Does not include energy used for equipment controls. Preheat Energy (kwh, Wh, or Btu) The total amount of energy consumed by a piece of equipment during the preheat period (from ambient temperature to a specified and calibrated preheat temperature or set point). Preheat Energy Rate ( F/min) The rate, in degrees Fahrenheit per minute, at which the equipment increases temperature during preheat. Preheat Time (min) The time required for a piece of equipment to heat from the ambient room temperature (75 ± 5 F) to a specified (and calibrated) preheat temperature or thermostat set point. Production Capacity (lb/h) Maximum rate, in pounds per hour, at which a piece of equipment can bring a specified product to a specified cooked condition. Uncertainty Measure of systematic & precision errors in specified instrumentation or measure of repeatability of a reported test result. Rated Energy Input Rate (kw, W or Btu/h) Maximum or peak rate at which a piece of equipment consumes energy, as rated by manufacturer and specified on the nameplate. Resolution The smallest change in a measured input signal that can be reliably detected by an instrument. Also known as sensitivity. Temperature Set Point ( F) Targeted temperature set by equipment controls. Test Method A definitive procedure for the identification, measurement and evaluation of one or more qualities, characteristics, or properties of a material, product system, or service that produces a test result. Typical Day A sample day of average equipment usage based on observations and/or operator interviews. Used to develop an energy cost model for a piece of equipment. Page 16 of 24

Appendix B: Additions, Deviations, and Exclusions Preheat/ Idle/ Cooking Tests The Ovention was first calibrated to an average internal temperature of 500ºF. This setting was then used for all of the cooking and idling set points. Preheat was judged complete when the oven reached a ready-to-cook state under this setpoint temperature. Double Platform Cooking was performed without adhering to the 15-second gap time between loads because of the oven design. The following pizza immediately moved into the cavity as the cooked pizza was exposed from the cooking cavity. Page 17 of 24

Appendix C: Appliance Specification Sheet Page 18 of 24

Appendix C: Appliance Specification Sheet (Continued) Page 19 of 24

Appendix D Appliance Test Summary Report: Page 20 of 24

Appendix D: Appliance Test Summary Report (Continued) Page 21 of 24

Appendix D: Appliance Test Summary Report (Continued) Page 22 of 24

Additional References [ASTM] American Society for Testing and Materials. 2009. Designation Standard Test Method for Performance of Rapid Cook Ovens. In: Annual book of ASTM standards. Volume 15.12, Livestock, Meat, and Poultry Evaluation Systems; Food Service Equipment. West Conshohocken, PA: ASTM International. Sham, K., Zabrowski, D., 2011 TurboChef Sota Appliance Test Report. Food Service Technology Center Report 501310071, June. Page 23 of 24

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