AccuTemp 208-D12-300 Service Manual

AccuTemp STEAM ‘N’ HOLD, Model 208-D12-300

Electric Steamer Performance Test

Application of ASTM Standard

Test Method F 1484-99

FSTC Report # 5011.03.02 (Revised)

Food Service Technology Center

June 2003

Prepared by:

Todd Bell

David Zabrowski

Fisher-Nickel, Inc.

Contributor:

Judy Nickel

Fisher-Nickel, Inc.

 2003 by Fisher-Nickel, inc. All rights reserved.

The information in thi s report is based on data generated at the Food Service Technology Center.

Acknowledgments

California consumers are not obligated to purchase any full service
or other service not funded by this program. This program is funded
by California utility ratepayers under the auspices of the California
Public Utilities Commission.

Los consumidores en California no estan obligados a comprar servicios completos o
adicionales que no esten cubiertos bajo este programa. Este programa esta financiado
por los usuarios de servicios públicos en California bajo la jurisdiccion de la Comision
de Servicios Públicos de California.

A National Advisory Group provides guidance to the Food Service
Technology Center Project. Members include:

Advantica Restaurant Group
Applebee’s International Group
California Energy Commission (CEC)
California Restaurant Association
Carl Karcher Enterprises, Inc.
DJ Horton & Associates
Electric Power Research Institute (EPRI)
Enbridge Gas Distribution
EPA Energy Star
Gas Technology Institute (GTI)
Lawrence Berkeley National Laboratories
McDonald’s Corporation
National Restaurant Association
Pacific Gas and Electric Company
Safeway, Inc.
Southern California Edison
Underwriters Laboratories (UL)
University of California at Berkeley
University of California at Riverside
US Department of Energy, FEMP

Policy on the Use of Food Service Technology Center

Test Results and Other Related Information

Fisher-Nickel, inc. and the Food Service Technology Center

•

(FSTC) do not endorse particular products or services from any
specific manufacturer or service provider.

The FSTC is

•

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.

In the event that FSTC data are to be reported, quoted, or referred

•

to in any way in publications, papers, brochures, advertising, or
any other publicly available documents, the rules of copyright
must be strictly followed, including written permission from Fisher­Nickel, inc.
and the Food Service Technology Center. In any such publication,
sufficient text must be excerpted or quoted so as to give full and
fair representation of findings as reported in the original documen­tation from FSTC.

This report was prepared as a result of work sponsored by the California
Public Utilities Commission (Commission). It does not necessarily represent
the views of the Commission, its employees, or the State of California. The
Commission, 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 Commission nor has the Commis­sion passed upon the accuracy or adequacy of the information in this report.

in advance

committed to testing food service equipment

strongly

and proper attribution to Fisher-Nickel, inc.

Legal Notice

Specific appreciation is extended to AccuTemp Products, Inc. for
supplying the FSTC with STEAM ‘N’ HOLD, Model 208-D12-300
connectionless steamer for controlled testing in the appliance labo­ratory.

Contents

Page
Executive Summary
1 Introduction

................................................................................ iii

..................................................................................... 1-1

Background ................................................................................ 1-1

Objectives ................................................................................... 1-2

Appliance Description ................................................................. 1-2

2 Methods

........................................................................................... 2-1

Setup and Instrumentation ......................................................... 2-1

Non-Cooking Tests...................................................................... 2-2

Frozen Green Pea Efficiency Tests............................................. 2-2

Red Potato Efficiency Tests......................................................... 2-2

3 Results

............................................................................................. 3-1

Energy Input Rate........................................................................ 3-1

Preheat and Idle Tests................................................................ 3-1

Cooking Tests ............................................................................. 3-2

4 Conclusions

...................................................................................... 4-1

5 References

....................................................................................... 5-1

Appendix A: Glossary
Appendix B: Appliance Specifications
Appendix C: Results Reporting Sheets
Appendix D: Cooking-Energy Efficiency Data

5011.03.02 (Revised) i
Food Service Technology Center

List of Figures and Tables

Figures

Tables

Page

1-1 The AccuTemp D12 steamer in stacked configuration................ 1-3

2-1 The D12 instrumented and ready for testing............................... 2-1

2-2 Frozen green pea load................................................................ 2-2

2-3 Red potato load........................................................................... 2-3

3-1 Preheat and idle characteristics................................................... 3-1

3-2 Comparison of steamer production capacities............................. 3-5

3-3 Comparison of steamer cooking-energy efficiencies................... 3-6

3-4 Steamer part-load cooking-energy efficiency............................... 3-7

3-5 Steamer cooking energy consumption profile.............................. 3-8

Page

1-1 Appliance Specifications.............................................................. 1-3

3-1 Average Input, Preheat and Idle Test Results............................. 3-2

3-2 Frozen Green Pea Cooking Test Results.................................... 3-4

3-3 Red Potato Cooking Test Results................................................ 3-4

5011.03.02 (Revised) ii
Food Service Technology Center

Executive Summary

The Food Service Technology Center (FSTC) tested the AccuTemp STEAM
‘N’ HOLD, Model 208-D12-300 connectionless electric steamer under the
controlled conditions of the American Society for Testing and Materials
(ASTM) Standard Test Method for the Performance of Steam Cookers.
Steamer performance is characterized by preheat energy consumption and
duration, idle energy rate, cooking energy rate and efficiency, production
capacity, water consumption and condensate temperature from product
testing. The spectrum of test products includes frozen green peas and red
potatoes. Since the D12 does not employ a condensate drain, condensate
temperature was not monitored during testing.

1

The AccuTemp STEAM ‘N’ HOLD, Model D12 is a productive and energy
efficient connectionless electric steamer. With its 6-pan loading capacity and
fast cook times, the D12 has one of the highest production capacities of any
connectionless steamer tested to date at the FSTC. Researchers established an
average 22.0 minute cook time for a full load (6 pans) of frozen green peas.
When tasked with cooking a “tough” food product, such as red potatoes, the
D12 had an average heavy-load cook time of 22.7 minutes resulting in a
maximum production capacity of 130 lb/h.

Cooking-energy efficiency is a measure of how much of the energy that an
appliance consumes is actually delivered to the food product during the
cooking process. Cooking-energy efficiency is therefore defined by the
following relationship:

EfficiencyEnergy Cooking

=

Food toEnergy

Steamer toEnergy

1

American Society for Testing and Materials, 1999. Standard Test Method for the Perform­ance of Steam Cookers. ASTM Designation F1484-99, in the Annual Book of ASTM Stan­dards, West Conshohocken, PA.

5011.03.02 (Revised) iii
Food Service Technology Center

Executive Summary

A summary of the ASTM test results is presented in Table ES-1.

Table ES-1. Summary of D12 Steamer Performance.

Rated Energy Input Rate (kW) 12.0
Measured Energy Input Rate (kW) 12.0
Preheat Time (min) 6.5
Preheat Energy (kWh) 1.3
Idle Energy Rate (kW) (Revised Testing) 0.4

Frozen Green Peas

Light-Load Cooking-Energy Efficiency (%) 64.2 ± 2.5
Heavy-Load Cooking-Energy Efficiency (%) 88.4 ± 0.6
Production Capacity (lb/h) 131 ± 0.0

Red Potatoes

Light-Load Cooking-Energy Efficiency (%) 31.2 ± 2.0
Heavy-Load Cooking-Energy Efficiency (%) 67.5 ± 1.4
Production Capacity (lb/h) 130 ± 4.8

Beyond its respectable productivity and high cooking-energy efficiencies, the
D12 steamer also exhibited low water usage. Typical water consumption
during heavy-load cooking tests was much lower than the unit’s 2.5-gallon
reservoir capacity. Other steam cooking technologies, such as boiler-based or
steam generator-type steamers, typically consume between 20 and 60 gal/h
while cooking.

The D12 is AccuTemp’s latest addition to their family of connectionless
steamers. Earlier STEAM ‘N’ HOLD models, the D6 and the D8, have been
tested under the rigors of the ASTM test method at the FSTC. Testing of the
D12 revealed a marked improvement in cooking performance over the earlier
STEAM ‘N’ HOLD models. The D12 was nearly 20 minutes faster, when
cooking a full load of frozen green peas, than the D6 and almost 10 minutes

5011.03.02 (Revised) iv
Food Service Technology Center

Executive Summary

faster than the D8 when cooking the same food product. A full load of red
potatoes required 22.7 minutes to cook in the D12, whereas the D6 and D8
required an additional 6 minutes to cook this “tough” food product to a
temperature of 195°F. Figure ES-1 graphically compares the production
capacities of the D12, D8 and D6 steamers.

D12 D8 D6

140

120

100

80

Figure ES-1.
Comparison of steamer
production capacities.

60

40

Production Capacity (lb/h) .

20

0

Frozen Green Peas Red Potatoes

The additional horsepower was not wasted however, as demonstrated by the
D12’s comparable cooking-energy efficiencies to those of the D6 and D8.

The D12 minimized standby energy losses when the timer was turned to the
“Hold” position. The timer automatically switches to the “Hold” mode after a
preset cooktime has elapsed. Researchers performed tests to characterized the
idle energy rate using the steamer’s two modes of operation, “Fast Cook” and
“Thermostat”. In the “Thermostat” mode the steamer’s thermostat was set to

5011.03.02 (Revised) v
Food Service Technology Center

Executive Summary

200°F. In both control settings the D12 exhibited a low idle energy rate of
420 W.

AccuTemp Products, Inc. has markedly increased the maximum production
capacity of its connectionless steamer through the addition of higher input,
12-kW heating elements. The STEAM ‘N’ HOLD, Model 208-D12-300
offers greater productivity in the same platform of earlier models and
maintains the same, high cooking energy efficiencies as well. Operators will
find the D12 a qualified candidate that can satisfy menu demands with its
high productivity, while minimizing utility costs.

5011.03.02 (Revised) vi
Food Service Technology Center

1

Introduction

Background

Steaming provides a fast-cooking option for preparing large quantities of
food, while retaining vital nutrients in the cooked product. Steamers are
versatile appliances that can be used to prepare almost any food that does not
require a crust. Delicate vegetables, such as asparagus and broccoli, are
cooked without damage, frozen foods are defrosted and cooked in one step,
and hard-to-cook meats, such as beef ribs, can be par-cooked quickly with
less weight loss than oven roasting.

Dedicated to the advancement of the food service industry, the Food Service
Technology Center (FSTC) has focused on the development of standard test
methods for commercial food service equipment since 1987. The primary
component of the FSTC is a 10,000 square-foot appliance laboratory
equipped with energy monitoring and data acquisition hardware, 60 linear
feet of canopy exhaust hoods integrated with utility distribution systems,
appliance setup and storage areas, and a state-of-the-art demonstration and
training facility.

The test methods, approved and ratified by the American Society for Testing
and Materials (ASTM), allow benchmarking of equipment so that users can
make meaningful comparisons among available equipment choices. By
collaborating with the Electric Power Research Institute (EPRI) and the Gas
Technology Institute (GTI) through matching funding agreements, the test
methods have remained unbiased to fuel choice. End-use customers and
commercial appliance manufacturers consider the FSTC to be the national
leader in commercial food service equipment testing and standards, sparking
alliances with several major chain customers to date.

Since the development of the ASTM test method for steam cookers in 1993,
the FSTC has tested a wide range of gas and electric steamers,
other versions of the AccuTemp STEAM N’ HOLD steamer.

2–14

15,16

including

1

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Food Service Technology Center

Introduction

AccuTemp’s STEAM ‘N’ HOLD Model 208-D12-300 is the newest
generation of connectionless steamers offered by AccuTemp Products, Inc. It
follows in the footsteps of the first unit introduced—the D6 (6 kW input rate)
and its subsequent offspring, the 8-kW input D8. Each model shares a similar
design—the heating element is positioned beneath the water reservoir,
eliminating the need for a separate boiler. Testing of the two earlier units at
the FSTC highlighted the D8’s considerable cooking performance

6

improvements over the D6.

15,1

Testing of the D12 under the ASTM test
method once again allowed for fair and precise comparison of the three
AccuTemp steamers.

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 AccuTemp, Model D12 steamer, under the controlled conditions of the
ASTM Standard Test Method. The scope of this testing is as follows:

1. Verify that the appliance is operating at the manufacturer’s
rated energy input.

2. Determine the time and energy required to preheat the steamer
to an operating condition.

3. Characterize the idle energy use of the steamer while maintain­ing a ready-to-cook state.

4. Determine the cooking-energy efficiency under 4 scenarios:
heavy-load frozen green peas (6 pans), light-load frozen green
peas (single-pan), heavy-load red potatoes (6 pans) and light­load red potatoes (single-pan).

5. Determine the production capacity, cooking energy rate and
cook time for each loading scenario.

Appliance
Description

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Food Service Technology Center

The AccuTemp STEAM ‘N’ HOLD, Model 208-D12-300 is a 6-pan capacity,
single compartment, electric connectionless steamer. The steamer is powered

Introduction

by a 12.0-kW heating element placed beneath the cooking compartment’s
water reservoir (Figure 1-1). Steam is generated within the cooking
compartment without a separate boiler. Water is added and drained manually
at the beginning and end of the day. The cooking chamber accommodates six
standard full-size, 2½-inch deep hotel pans. The D12 has two cooking modes:
timed and continuous. The timed mode allows operators to set a pre­determined cooktime of up to 90 minutes. When the cook time has expired,
the unit automatically switches to a hold mode. In the continuous cooking
mode, steam generation is controlled manually by shutting the unit on or off
manually. The unit also has a hold feature that allows the operator to set a
desired cooking compartment temperature between 140°F and 212°F.

Appliance specifications are listed in Table 1-1, and the manufacturer’s
literature is in Appendix B. The appliance is pictured in Figure 1-1.

Figure 1-1.
The AccuTemp D12
steamer in stacked con­figuration.

Table 1-1. Appliance Specifications.

Manufacturer AccuTemp Products, Inc.
Model Model 208-D12-300
Generic Appliance

Type
Rated Input 12.0 kW
Technology Boiler-less steamer with natural-convection.
Construction Double-wall, stainless-steel.
Interior 14 Ga. stainless-steel
Exterior 33 Ga. stainless-steel
Controls Main ON/OFF buttons. 90 minute mechanical timer with continuous

Compartment Capacity 6 (12" x 20" x 2

Dimensions

Connectionless, 1-compartment, electric, vacuum, connectionless
steamer.

steam and hold setting. Thermostat ranging from 140 °F to 212 °F.

1

/2") pans, 4 (12" x 20" x 4") pans, or

3 (12" x 20" x 6") pans

1

23" x 23

/4" x 30"(w×d×h)

5011.03.02(Revised) 1-3
Food Service Technology Center

2

Methods

Setup and
Instrumentation

The steamer was installed in accordance with the manufacturer’s instructions
under a 4-foot-deep canopy hood, with the lower edge of the hood 6 feet, 6
inches above the floor and a minimum of 6 inches inside the vertical front
edge of the hood. The exhaust ventilation operated at a nominal rate of 150
cfm per linear foot of hood with the ambient temperature maintained at 75
±5°F. All test apparatus were installed in accordance with Section 9 of the

1

ASTM test method.
Power and energy were measured with a watt/watt-hour transducer that

generated an analog signal for instantaneous power and a pulse for every

Figure 2-1.
The D12 instrumented
and ready for testing.

10 Wh. The transducer and thermocouples were connected to a computerized
data acquisition unit that recorded data every 5 seconds. A voltage regulator,
connected to the steamer, maintained a constant voltage for all tests. Figure
2-1 shows the D12 instrumented with the data acquisition system.

5011.03.02(Revised) 2-1
Food Service Technology Center

Methods

Non-Cooking Tests

Frozen Green Pea
Efficiency Tests

The energy input rate was determined by measuring the energy consumed by
the steamer during a complete preheat cycle. The maximum power draw
during this period was reported as the measured energy input rate. Preheat
tests recorded the time and energy required for the steamer to reach operating
temperature from a cold start, when turned on for the first time in a day. An
hour after the preheat cycle, idle energy consumption was monitored over a 2­hour period.

Individually flash-frozen, grade A green peas (Figure 2-2) represented one of
two food products for steamer performance testing. Standard full-size (12" x
20" x 2½"), perforated stainless-steel hotel pans were used for cooking the
green peas. The D12 required 6 pans of green peas for a full load, while a
single pan placed on the center rack of the steamer cavity comprised a light
load. Each pan contained 8.0 ± 0.2 lb of green peas. Pre-weighed green peas
in perforated pans were stored in sealed plastic bags at 0 ± 5°F for at least 24
hours prior to testing. The pans of peas were transferred into an insulated box
and transported to the testing location where the plastic bags were removed,
and the pan(s) of green peas were loaded into the steamer according to the
loading time prescribed in section 10.7.6 of the ASTM test method.

Since probing proves difficult and erroneous in measuring the temperature of
small-sized green peas, a water-bath calorimeter was utilized to determine the
final bulk temperature of the cooked green peas. The time required to cook

Figure 2-2.
Frozen green pea load.

5011.03.02(Revised) 2-2
Food Service Technology Center

the frozen peas to a bulk temperature of 180 ± 2°F was determined through an
iterative process. Once the cook time was determined, the test was replicated
a minimum of three times to minimize the uncertainty in the test results.

1

Methods

Red Potato
Efficiency Tests

Figure 2-3.
Red potato load.

Freshly packed, size B, red potatoes (Figure 2-3) served as the second food
product for steamer performance testing. Again, the D12 required 6 pans of
red potatoes for a full load and a single pan for a light load. Each pan
contained 8.0 ± 0.2 pounds of red potatoes.

The red potatoes were loaded into perforated pans prior to the test and
stabilized to a room temperature of 75 ± 5°F. The potatoes were then cooked
to 195 ± 2°F using a predetermined cook time. The final temperature was
determined by randomly probing potatoes, using a hand-held digital
thermocouple meter within 3 minutes after cooking was terminated. Again,
the test was replicated a minimum of three times to minimize the uncertainty
in the test results.

The ASTM results reporting sheets appear in Appendix C.

5011.03.02(Revised) 2-3
Food Service Technology Center

3

Results

Energy Input Rate

Measured energy input rate and the manufacturer’s nameplate value were
compared prior to any testing to ensure that the steamer was operating within
its specified parameters. The D12 drew its maximum specified energy input
rating of 12.0 kW.

Preheat and Idle
Tests

Figure 3-1.

Preheat and Idle
Characteristics.

Preheat Energy and Time

The cavity was manually filled with two and a half gallons of water at 70
±5°F. The steamer was placed in its “Fast Cook” mode of operation and the
timer turned to the “Continuous” position. Preheat was judged complete when
the primary elements had cycled off, indicating a ready-to-cook state. Figure
3-1 illustrates the pre-heat and idle characteristics of the D12.

220
200
180
160
140
120
100

80
60

Cabine t Tem pe rature (°F)

40
20

0

020406080100120

Time (min)

14

12

10

8

6

4

2

0

Power (kW)

5011.03.02(Revised) 3-1
Food Service Technology Center

Results

Idle Energy Rate

During the original course of testing, researchers performed the idle tests with
the steamer in the “Fast Cook” mode of operation and the timer set to
“Continuous”. The energy consumption was monitored over a 2-hour period
following an one-hour stabalization period and the idle energy rate was
determined to be 1.4 kW. This result was reported in the original version of
this performance report.

In an effort to optimize the D12’s idle energy performance, researchers
changed the control settings used in the above testing. Once again, after
stabilizing for one hour, the steamer remained in the “Fast Cook” mode of
operation but the timer was set to “Hold”. Note: the steamer automatically
enters “Hold” when time has expired if the timer function is used.
Researchers monitored the energy consumption over a 2-hour period and
calculated an idle energy rate of 420 W. The same idle energy rate was
exhibited when the unit was placed in the “Thermostat” mode of operation
and the thermostat set to 200°F with the timer turned to “Hold”.

Test Results

Rated energy input, preheat energy and idle rate test results are summarized
in Table 3-1. The D12 had a preheat time of 6.5 minutes, whereas the D6
required 16.2 minutes to reach full operational capacity. The D8 had a
measured preheat time of 12.3 minutes. The Accutemp line of steamers
utilize identical control features, therefore, both the D6 and D8 have similar
idle rates to the 420 W exhibited by the D12 using the new control setting.

Table 3-1. Average Input, Preheat and Idle Test Results.

Rated Energy Input Rate (kW) 12.0
Measured Energy Input Rate (kW) 12.0
Preheat to Operational Capacity:

Time (min) 6.5
Energy (kWh) 1.30

Idle Energy Rate (kW)
Idle Energy Rate (kW)

a

Original testing data.

5011.03.02(Revised) 3-2
Food Service Technology Center

a

1.40

b

0.42

b

Revised testing data in the “Hold” control setting.

Results

Cooking Tests

The steamer was tested using two different food products (green peas and red
potatoes) under two loading scenarios—heavy (6 pans) and light (single pan).
All cooking scenarios were conducted in the unit’s “Fast Cook” mode of
operation with the timer set in the “Continuous” position.

The AccuTemp D12 steamer does not employ a separate boiler, water
connection or drain. Two and a half gallons of water were poured into the
reservior at the bottom of the cooking compartment before testing began. The
steamer was emptied at the end of the day, as directed by the manufacturer’s
instructions. Typical water usage for each cooking scenario was less than the
water reservoir’s 2.5-gallon capacity.

Frozen Green Pea Tests

Moisture content of the frozen green peas was 81% by weight, corresponding
to specific heats (Cp) of 0.44 Btu/lb°F for frozen and 0.84 Btu/lb°F for
thawed peas.

1

The D12 required 22.0 minutes to cook a full load of frozen
green peas and had a cooking-energy efficiency of 88.4% and a production
capacity of 131 lb/h.

The light-load test required an average of 10.6 minutes when cooking a single
pan of frozen green peas. Cooking energy efficiency and productivity during
the light-load tests were determined to be 64.2% and 45 lb/h, respectively.

Red Potato Tests

The red potatoes contained 84% moisture by weight with the specific heat
(Cp) of 0.87 Btu/lb°F.

1

A full load of potatoes averaged 22.7 minutes to reach

a bulk cooked temperature of 195 ± 2°F. The cooking-energy efficiency and
production capacity was 67.5% and 130 lb/h, respectively.

The single pan of red potatoes required 21.7 minutes to achieve an average
bulk temperature of 195 ± 2°F. The light-load potato test exhibited a cooking­energy efficiency of 31.2% and productivity of 23 lb/h.

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Results

Results Discussion

The rate at which steam condenses on food depends on the surface
temperature and area of the food. Therefore, frozen green peas (at 0°F) and
red potatoes (at room temperature) represent two extremities in steam
cooking. Frozen green peas, having a large surface area to volume ratio,
promote condensation. The energy transfer from steam to frozen food is high,
resulting in greater cooking-energy efficiency and productivity. Potatoes are
“tough” to cook, due to low surface to volume ratio and the slower rate of
condensation.

Appendix D lists the physical properties and measured values of each test run.
Using the detailed equations provided in section 11 of the Steamer ASTM
Standard Test Method, the cooking energy efficiencies can readily be
calculated. Tables 3-2 and 3-3 summarize the D12’s cooking performance.

Table 3-2. Frozen Green Pea Cooking Test Results.

Heavy-Load Light-Load

Number of Pans 6 1
Cook Time (min) 22.0 10.6
Cooking Energy Rate (kW) 11.5 5.5
Cooking-Energy Efficiency (%) 88.4 64.2
Production Rate (lb/h) 131 45
Energy Consumption (Btu/lb) 299 312

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Food Service Technology Center

Results

Table 3-3. Red Potato Cooking Test Results.

Heavy-Load Light-Load

Number of Pans 6 1
Cook Time (min) 22.7 21.7
Cooking Energy Rate (kW) 6.2 2.4
Cooking-Energy Efficiency (%) 67.5 31.2
Production Rate (lb/h) 130 23
Energy Consumption (Btu/lb) 164 358

Heavy-load cook times and consequent production capacities were greatly
improved in the Model D12 when compared to previous versions of
AccuTemp’s STEAM ‘N’ HOLD steamer. The D12 exhibited a heavy-load
frozen green pea cook time of 22.0 minutes, compared to the 40.7-minute
cook time of the D6 and the 30.7-minute cook time of the D8. A produciton
capacity of 131 lb/h was calculated for the D12 under this cooking scenario.
On the other hand, the D6 and the D8 demonstrated green pea production
capacities of 71 lb/h and 94 lb/h, respectively. The D12 also exhibited faster
cook times when cooking a “tough” food product like red potatoes. A 22.7­minute cook time was recorded during the D12’s heavy-load potato tests,
compared to 29.4 minutes for the D6 and 28.6 minutes for the D8. This led to
a 130 lb/h potato production capacity for the D12 versus 98 lb/h for the D6
and 101 lb/h for the D8. Figure 3-2 compares the production capacities for the
three different versions of the AccuTemp steamer.

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Results

D12 D8 D6

140

120

100

80

60

40

Production Capacity (lb/h) .

Figure 3-2.
Comparison of
steamer production
capacities.

20

0

Frozen Green Peas Red Potatoes

Light-load cook times also benefited from the D-12’s increased horsepower.
The D12 required a mere 10.6 minutes to cook a single pan of frozen green
peas, whereas the D6 needed 11.9 minutes and the D8 11.0 minutes under the
same loading conditions. The light-load red potato cook time for the D12 was

21.7 minutes, while the D6 needed 26.2 minutes and the D8 required 26.1
minutes.

The D12 steamer’s faster cook times were not achieved at the expense of
efficiency. Cooking-energy efficiencies were comparable to the other two
models. Each unit demonstrated an 88% cooking-energy efficiency while
cooking a heavy-load of frozen green peas, and 65% during the light-load pea
test. Red potato cooking-energy efficiency for the three steamers was
approximately 66%, and the light-load potato test yielded a 30% cooking
cooking-energy efficiency for all three steamers. Figure 3-3 graphically
compares the cooking-energy efficiencies of the three AccuTemp STEAM
‘N’ HOLD steamers.

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Results

Figure 3-3.
Comparison of steamer
cooking-energy efficien­cies.

100

90
80
70
60
50
40
30
20

Cooking-Energy Efficiency (%) .

10

0

Heavy-Load Peas Light-Load Peas Heavy-Load

D12 D8 D6

Potatoes

Light-Load

Potatoes

Figure 3-4 illustrates the relationship between cooking-energy efficiency and
production rate for this steamer, when cooking two different types of food
product. The upper line represents the part-load efficiency curve for the
steamer when cooking frozen vegetables, while the lower curve represents the
steamer’s part-load efficiency while cooking more stubborn food products.
Steamer production rate is a function of the cook time. Appendix D contains a
synopsis of test data for each replicate of the cooking tests.

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Results

Frozen Green Peas Red Potatoes

100

90

Figure 3-4.
Steamer part-load cook­ing-energy efficiency.

80
70
60
50
40
30
20

Cooking-Energy Efficiency (%) .

10

0

0 20406080100120140

Light-Load

Production Rate (lb/h)

Heavy-Load

Figure 3-5 illustrates the relationship between the D12 steamer’s average
energy consumption rate and the production rate for different types of food
product. The upper line represents the steamer’s energy consumption rate
when cooking frozen vegetables, while the lower curve represents the
steamer’s energy consumption rate while cooking more stubborn food
products. This graph can be used as a tool to estimate the daily energy
consumption and probable demand for the steamer in a real-world operation,
based on the type of usage. Average energy consumption rates at 15, 30, and
60 pounds per hour of frozen vegetables are 2.8 kW, 4.2 kW, and 6.6 kW,
respectively. For an operation cooking an average of 15 pounds of frozen
vegetables per hour over the course of the day (e.g., 150 pounds of food over
a ten hour day), the probable demand contribution from this steamer would be

2.8 kW.

5011.03.02(Revised) 3-8
Food Service Technology Center

Results

14

12

10

Frozen Green Peas Red Potatoes

Heavy-Load

8

Figure 3-5.
Steamer cooking energy
consumption profile.

6

4

Cooking Energy Rate (kW)

2

0

0 20406080100120140

Note: Light-load = single pan/load; Heavy-load = 6 pans/load.

Light-Load

Idle Energy Rate

Production Rate (lb/h)

Production Capacity .

5011.03.02(Revised) 3-9
Food Service Technology Center

4

Conclusions

The AccuTemp Model 208-D12-300 is a highly productive and energy
efficient connectionless, electric steamer. With its six-pan loading capacity,
the unit achieved one of the highest frozen green pea production capacities of
any FSTC tested connectionless steamer (131 lb/h). Also, its 130 pounds-per­hour red potato production capacity was the highest of any connectionless
steamer tested to date at the FSTC.
productivity was the unit’s ability to transfer the majority of its cooking
energy to both of the test method’s specified food product during heavy-load
cooking conditions, approximately 88% to the frozen green peas and 68% to
the red potatoes.

3–10, 15, 16

Complementing the D12’s high

The AccuTemp steamer also was quick to achieve full operational capacity
from a cold start. Only 6.5 minutes was required to preheat the cooking
compartment to 212°F. With its rapid preheat time, the unit can potentially be
shut off during extended periods of non-use, thus eliminating stand-by energy
losses entirely.

The signature characteristic of the connectionless steamer design was the
D12’s negligible water consumption. For each cooking scenario, the steamer
consumed less than 2.5 gallons per cooking test. On average, researchers
needed only to replenish the water reservoir with a gallon of water after
multiple cooking tests. Steam-generator and boiler-based units typically
consume between 20 and 60 gal/h while cooking.

During the original course of testing, researchers calculated an idle energy
rate of 1.4 kW when the steamer was operated in the “Fast Cook” mode with
the timer set to “Continuous”. The Accutemp D12’s high cooking energy
efficiencies, however, suggested the unit was capable of a much lower idle
energy rate. Consequently, researchers re-evaluated the control settings used

2, 11–14

during the original testing and determined that the idle energy rate could be

5011.03.02(Revised) 4-1
Food Service Technology Center

Conclusions

significantly reduced by changing the control settings. Researchers
successfully reduced the idle energy rate to 420 W by taking advantage of the
steamer’s “Hold” feature. Furthermore, the D12’s average cavity temperature
remained above 205°F during the idle period. Through minor changes in the
control panel labeling and clear instructions in the appliance manual,
Accutemp can ensure that end users take full advantage of the D12’s low idle
rate potential.

AccuTemp Products, Inc. has markedly increased the maximum production
capacity of its connectionless steamer through the addition of higher input,
12-kW heating elements. The STEAM ‘N’ HOLD, Model 208-D12-300
offers greater productivity in the same platform of earlier models and
maintains the same, high cooking energy efficiencies as well. Operators will
find the D12 a qualified candidate that can satisfy menu demands with its
high productivity, while minimizing utility costs.

5011.03.02(Revised) 4-2
Food Service Technology Center

5

References

1. American Society for Testing and Materials, 1999. Standard Test

Method for the Performance of Steam Cookers. ASTM Designation F

1484–99. In annual book of ASTM Standards, West Conshohocken,
PA.

2. Selden, M., 1995. Development and Validation of a Uniform Testing

Procedure for Steam Cookers. Food Service Technology Center Report

1022.95.19, April.

3. Bell, T., Yap, D., 1999. Southbend Simple Steam, Model EZ-3 Electric

Steamer Performance Test: Application of ASTM Test Method F 1484-

99. Food Service Technology Center Report 5011.99.83, December.

4. Bell, T., Miner, S., Nickel, J., Zabrowski, D., 2001. Stellar Steam

CAPELLA Electric Steamer Performance Test: Application of ASTM
Test Method F 1484-99. Food Service Technology Report 5011.01.94,

January.

5. Bell, T., Miner, S., 2001. Vulcan VPX3 Electric Steamer Performance

Test: Application of ASTM Test Method F 1484-99. Food Service Tech­nology Center Report 5011.01.01, May.

6. Bell, T., Miner, S., 2001. Vulcan VPX5 Electric Steamer Performance

Test: Application of ASTM Test Method F 1484-99. Food Service Tech­nology Center Report 5011.01.02, May.

7. Bell, T., Nickel, J., 2001. Cleveland Range Inc., Electric Steamer Per-

formance Test: Application of ASTM Test Method F 1484-99. Food
Service Technology Center Report 5011.00.84, November.

8. Bell, T., Miner, S., Nickel, J., Zabrowski, D., 2001. Market Forge, ET-

3E Electric Steamer Performance Test: Application of ASTM Test
Method F 1484-99. Food Service Technology Center Report

5011.01.99, April.

5011.03.02(Revised) 5-1
Food Service Technology Center

References

9. Bell, T., Miner, S., Nickel, J., Zabrowski, D., 2001. Market Forge, ET-

5E Electric Steamer Performance Test: Application of ASTM Test
Method F 1484-99. Food Service Technology Center Report

5011.01.98, April.

10. Yap, D., Ardley, S., 1998. Groen HyperSteam, Model HY-3E Electric

Steamer Performance Test: Application of ASTM Standard Test Method
F1484-93. Food Service Technology Center Report 5011.98.54, May.

11. Bell, T., Nickel, J., 2001. Market Forge STP-6E Electric Steamer Per-

formance Test: Application of ASTM Test Method F 1484-99. Food

Service Technology Center Report 5011.01.05, December.

12. Bell, T., Nickel, J., 2001. Market Forge STP-6G Gas Steamer Perform-

ance Test: Application of ASTM Test Method F 1484-99. Food Service
Technology Center Report 5011.01.06, December.

13. Bell, T., Miner, S., Nickel, J., Zabrowski, D., 2000. Vulcan-Hart Gas

Steamer Performance Test, Model VL2GSS (Pressure) and Model
VS3616G (Atmospheric) Steamer Performance Test: Application of
ASTM Test Method F 1484-99. Food Service Technology Report

5011.00.85, December.

14. Bell, T., Miner, S., Nickel, J., Zabrowski, D., 2001. Vulcan-Hart Gas

Steamer Performance Test, Model VHX24G-3 Steamer Performance
Test: Application of ASTM Test Method F 1484-99. Food Service Tech-

nology Report 5011.01.97, January.

15. Yap, D., Ardley, S., 1998. AccuTemp Steam “n” Hold, Model 208-D6-

3.0 Electric Steamer Performance Test: Application of ASTM Test
Method F1484-99. Food Service Technology Center Report 5011.98.58,

May.

16. Yap, D., Bell, T., Knapp, S., 1999. AccuTemp Steam ‘n’ Hold, Model

208-D8-300 Electric Steamer Performance Test: Application of ASTM
Test Method F1484-99. Food Service Technology Center Report

5011.99.75, September.

5011.03.02(Revised) 5-2
Food Service Technology Center

A

Glossary

Boiler

Cooking-Energy Efficiency

(%)

Self-contained electric, gas, or steam coil
powered vessel wherein water is boiled to
produce steam for the steam cooker. Also
called a steam generator.

Boiler Preheat

Preheat

Process of bringing the boiler water from po­table supply temperature to operating tempera­ture (pressure).

Condensate

A mixture of condensed steam and cooling
water, exiting the steam cooker and directed to
the floor drain.

Condensate Temperature

The temperature at which the condensate en­ters the floor drain.

Cooking Energy

The total energy consumed by an appliance as
it is used to cook a specified food product.

Cooking Energy Consumption Rate

(kW or kBtu/h)

The average rate of energy consumption dur­ing the cooking period.

(kWh or kBtu)

(°F)

The quantity of energy input to the food prod­ucts; expressed as a percentage of the quantity
of energy input to the appliance during the
heavy-, medium-, and light-load tests.

Duty Cycle

Load Factor

The average energy consumption rate (based
on a specified operating period for the appli­ance) expressed as a percentage of the meas­ured energy input rate.

Duty Cycle =

Energy Input Rate

Energy Consumption Rate
Energy Rate

The peak rate at which an appliance will con­sume energy, typically reflected during pre­heat.

Frozen Green Peas Load

12 x 20 x 2½ in. hotel pan filled with 8.0 ± 0.2
lb of frozen, grade A, green peas subsequently
frozen to 0±5°F. One of two food products
used to determine cooking-energy efficiency
and production capacity.

(%)

(kW or kBtu/h)

Rate nConsumptioEnergy Average

RateInput Energy Measured

x 100

5011.03.02(Revised) A-1
Food Service Technology Center

Glossary

High-Pressure Steam Cooker

Steam cooker wherein cooking compartment
operates between 10 and 15 psig (ASTM
F1217-92 Classification Type III).

Heating Value

(Btu/ft

3

)

Heating Content

The quantity of heat (energy) generated by the
combustion of fuel. For natural gas, this quan­tity varies depending on the constituents of the
gas.

Ice Load

12 x 20 x 2½ in. hotel pan filled with 8.0 ± 0.2
lb of water and subsequently frozen to 0±5°F.
This is used to simulate a food product load in
the ice load cooking-energy efficiency and
production capacity test.

Idle Energy Rate

(kW or Btu/h)
Idle Energy Input Rate
Idle Rate

The rate of appliance energy consumption
while it is “holding” or maintaining a stabi­lized operating condition or temperature.

Idle Temperature

(°F, Setting)

The temperature of the cooking cavity/surface
(selected by the appliance operator or speci­fied for a controlled test) that is maintained by
the appliance under an idle condition.

Idle Duty Cycle

(%)

Idle Energy Factor

The idle energy consumption rate expressed as
a percentage of the measured energy input
rate.

Rate nConsumptioEnergy Idle

Idle Duty Cycle =

x 100

RateInput Energy Measured

Low-Pressure Steam Cooker

Steam cooker wherein the cooking compart­ment operates between 3 and 9.9 psig (ASTM
F1217-92 Classification Type II).

Measured Input Rate

(kW or Btu/h)
Measured Energy Input Rate
Measured Peak Energy Input Rate

The maximum or peak rate at which an appli­ance consumes energy, typically reflected dur­ing appliance preheat (i.e., the period of op­eration when all burners or elements are
“on”).

Pilot Energy Rate

(kBtu/h)

Pilot Energy Consumption Rate

The rate of energy consumption by the stand­ing or constant pilot while the appliance is not
being operated (i.e., when the thermostats or
control knobs have been turned off by the
food service operator).

Potato Load

12 x 20 x 2½ in. hotel pan filled with 8.0 ± 0.2
lb of fresh, whole, US No. 1, size B, red pota­toes. One of two food products used to deter­mine cooking-energy efficiency and produc­tion capacity.

Preheat Energy

(kWh or Btu)

Preheat Energy Consumption

The total amount of energy consumed by an
appliance during the preheat period.

Preheat Rate

(°F/min)

The rate at which the cooking surface heats
during a preheat.

Preheat Time

(minute)

Preheat Period

5011.03.02(Revised) A-2
Food Service Technology Center

Glossary

The time required for an appliance to heat
from the ambient room temperature (75 ± 5°F)
to a specified (and calibrated) operating tem­perature or thermostat set point.

Production Capacity

(lb/h)

The maximum production rate of an appliance
while cooking a specified food product in ac­cordance with the heavy-load cooking test.

Production Rate

(lb/h)

Productivity

The average rate at which an appliance brings
a specified food product to a specified
“cooked” condition.

Rated Energy Input Rate

(kW, W or Btu/h, Btu/h)
Input Rating (ANSI definition)
Nameplate Energy Input Rate
Rated Input

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 sampled day of average appliance usage
based on observations and/or operator inter­views, used to develop an energy cost model
for the appliance.

Water Consumption

(gal/h)

Water consumed by the steam cooker. In­cludes both water used in the production of
steam and cooling water (if applicable) for
condensing/cooling unused steam.

The maximum or peak rate at which an appli­ance consumes energy as rated by the manu­facturer and specified on the nameplate.

Steam Cooker

Cooking appliance wherein heat is imparted to
food in a closed compartment by direct con­tact with steam. The compartment can be at or
above atmospheric pressure. The steam can be
static or circulated.

5011.03.02(Revised) A-3
Food Service Technology Center

B

Appliance Specifications

Appendix B includes the product literature for the AccuTemp STEAM ‘N’
HOLD, Model 208-D12-300 steamer.

5011.03.02(Revised) B-1
Food Service Technology Center

C

Results Reporting Sheets

Manufacturer: AccuTemp
Model: STEAM ‘N’ HOLD, 208-D12-300
Date: January 2002

Test Steam Cooker

ASTM F 1216 Classification (check one for each classification)

!

______ Type II - Three to 9.9 psig compartment pressure
______ Type III - Ten to 15 psig compartment pressure

!

______ Size 2-6 - Two Compartment, 6 full-size pan capacity
______ Size 2-8 - Two Compartment, 8 full-size pan capacity
______ Size 2-10 - Two Compartment, 10 full-size pan capacity
______ Size 2-12 - Two Compartment, 12 full-size pan capacity
______ Size 2-16 - Two Compartment, 16 full-size pan capacity
______ Size 3-12 - Three Compartment, 12 full-size pan capacity
______ Size 3-15 - Three Compartment, 15 full-size pan capacity
______ Size 3-18 - Three Compartment, 18 full-size pan capacity
______ Size 3-24 - Three Compartment, 24 full-size pan capacity

!

______ Style B - Floor mounted on an open stand
______ Style C - Floor mounted on a cabinet base
______ Style D - Wall Mounted

______ Class A - Direct connection to potable external steam source
______ Class B - Self-contained steam coil steam generator
______ Class C - Self-contained gas fired steam generator

!

Type I - Zero to 2.9 psig compartment pressure

Size 1-3 - One Compartment, 3 full-size pan capacity
Size 1-4 - One Compartment, 4 full-size pan capacity
Size 1-5 - One Compartment, 5 full-size pan capacity
Size 1-6 - One Compartment, 6 full-size pan capacity

Style A - Counter mounted

Class D - Self-contained electric steam generator

5011.03.02(Revised) C-1
Food Service Technology Center

Results Reporting Sheets

Description of operational characteristics: Approximately 2.5 gallons of water is manually poured in the
bottom of the cooking compartment. Upon starting the preheat, a pump draws a vacuum within the stainless-
steel chamber to reduce vapor pressure, inducing quicker steam generation. Food is cooked with natural-
convection steam to a desired temperature and held until ready to be served.

Apparatus

The steamer was installed in accordance with the manufacturer’s instructions under a 4-foot-deep canopy
hood, with the lower edge of the hood 6 feet, 6 inches above the floor and a minimum of 6 inches inside the
vertical front edge of the hood. The exhaust ventilation operated at a nominal rate of 150 cfm per linear foot
of hood with the ambient temperature maintained between 75 ±5°F. All test apparatus were installed in

1

accordance with Section 9 of the ASTM test method.

The steamer was instrumented with an electric transducer to measure power and energy; a voltage regulator
was used to maintain constant voltage for all tests. A computerized data acquisition system recorded test
information at 10-seconds intervals for the red potato tests and 5-second intervals for the rest. All test
apparatus were installed in accordance with Section 9 of the ASTM test method.

Energy Input Rate

Test Voltage 208 V
Measured 12.0 kW
Rated 12.0 kW
Percent Difference between Measured and Rated 0.0%

Appliance Preheat Energy Consumption and Duration

Test Voltage 208 V
Energy Consumption 1.3 kWh
Duration 6.53 min

Appliance Idle Energy Rate (Original Testing)

5011.03.02(Revised) C-2
Food Service Technology Center

Results Reporting Sheets

Test Voltage 208 V
Idle Energy Rate 1.4 kW

Appliance Idle Energy Rate (Revised Testing)

Test Voltage 208 V
Idle Energy Rate 0.4 kW

Frozen Green Peas

Cooking Time, Energy Efficiency, Energy Rate, Production Capacity, and Water

Consumption Rate

Heavy-Load:

Test Voltage 208 V

Cooking Time 22.0 min

Cooking-Energy Efficiency 88.4 ±0.6%
Cooking Energy Rate 11.5 ± 0.2 kW
Production Capacity 130.9 ±0.0 lb/h
Water Consumption Rate

<

2.5 gal/h

Light-Load:

Test Voltage 208 V
Cooking Time 10.6 min
Cooking-Energy Efficiency 64.2 ±2.5%
Cooking Energy Rate 5.5 ± 0.1 kW
Production Rate 45.1 ± 0.5 lb/h

<

Water Consumption Rate

2.5 gal/h

5011.03.02(Revised) C-3
Food Service Technology Center

Results Reporting Sheets

Whole Red Potatoes Cooking Time, Energy Efficiency, Energy Rate, Production Capacity, and Water
Consumption Rate

Test Voltage 208 V

Heavy-Load:

Cooking Time 22.7 min

Cooking-Energy Efficiency 67.5 ±1.4%
Cooking Energy Rate 6.2 ± 0.2 kW
Production Capacity 129.6 ± 4.8 lb/h
Water Consumption Rate

<

2.5 gal/h

Light-Load:

Test Voltage 208 V

Cooking Time 21.7 min

Cooking-Energy Efficiency 31.2 ± 2.0%
Cooking Energy Rate 2.4 ± 0.1kW
Production Capacity 24.1 ± 0.3 lb/h

<

Water Consumption Rate

2.5 gal/h

5011.03.02(Revised) C-4
Food Service Technology Center

D

Cooking-Energy Efficiency Data

Table D-1. Preheat and Idle Data (Original Testing)

Replication 1 Replication 2 Replication 3

Measured Values
Preheat Time (min) 6.50 6.67 6.42
Preheat Energy (kWh) 1.28 1.32 1.28

Idle Time (min) 120.00 120.00 120.00
Idle Energy (kWh) 2840.00 2860.00 2880.00

Calculated Values

Preheat Energy Rate (kW) 11.82 11.88 11.97

Idle Energy Rate (kW) 1.42 1.43 1.44

Table D-2. Idle Data (Revised Testing)

Calculated Values
Idle Energy Rate (kW) 0.41 0.41 0.43

Replication 1 Replication 2 Replication 3

5011.03.02(Revised) D-1
Food Service Technology Center

Cooking-Energy Efficiency Data

Table D-3. Heavy-Load Peas Data

Replication 1 Replication 2 Replication 3

Measured Values

Number of Pan(s) 6 6 6

Cook Time (min) 22.00 22.00 22.00

Initial Water Temperature (°F) 46.2 45.8 42.7
Final Water Temperature (°F) 100.2 99.7 97.4
Frozen Food Temperature (°F) -4.4 -4.4 -4.4
Weight of Empty Calorimeter (lb) 44.7 44.7 44.8
Weight of Full Calorimeter (lb) 152.3 152.6 152.8
Weight of Calorimeter Water (lb) 60.1 60.0 60.1
Weight of Cooked Food (lb) 47.5 47.9 47.9
Weight of Frozen Food (lb) 48.0 48.0 48.0
Weight of Stainless-Steel Pans (lb) 16.8 15.3 16.4
Moisture Content (%) 81 81 81
Condensate Temperature (°F) n/a n/a n/a
Water Consumption (gal/h) <2.5 <2.5 <2.5

Calculated Values

Moisture Weight in Green Peas (lb) 38.9 38.9 38.9
Final Food Temperature (°F) 180.7 179.3 178.3
Cooking Energy (kWh) 4.24 4.20 4.18
Energy Consumed by Green Peas (Btu) 12,417 12,358 12,318

Energy to Food (Btu/lb) 258.7 257.5 256.6

Energy Consumed by Pans (Btu) 341.6 307.5 329.5
Energy of Boiler Re-init (Btu) n/a n/a n/a
Energy Consumed by the Steamer (Btu) 14,471 14,335 14,266
Energy to Steamer (Btu/lb of food cooked) 301.5 298.6 297.2

Cooking Energy Rate (kW) 11.6 11.5 11.4
Productivity (lb/h) 130.9 130.9 130.9
Energy Efficiency (%) 88.2 88.4 88.7

5011.03.02(Revised) D-2
Food Service Technology Center

Cooking-Energy Efficiency Data

Table D-4. Light-Load Peas Data

Replication 1 Replication 2 Replication 3

Measured Values

Number of Pan(s) 1 1 1

Cook Time (min) 11.00 10.92 10.75

Initial Water Temperature (°F) 49.7 47.5 45.4
Final Water Temperature (°F) 84.2 82.4 77.7
Frozen Food Temperature (°F) -4.4 -4.4 -4.4
Weight of Empty Calorimeter (lb) 44.4 44.5 44.2
Weight of Full Calorimeter (lb) 72.4 72.3 72.2
Weight of Calorimeter Water (lb) 20.0 20.0 20.0
Weight of Cooked Food (lb) 8.0 7.8 8.0
Weight of Frozen Food (lb) 8.0 8.0 8.0
Weight of Stainless-Steel Pans (lb) 3.2 2.8 2.4
Moisture Content (%) 81 81 81
Condensate Temperature (°F) n/a n/a n/a
Water Consumption (gal/h) < 2.5 < 2.5 < 2.5

Calculated Values

Moisture Weight in Green Peas (lb) 6.5 6.5 6.5
Final Food Temperature (°F) 179.1 179.8 181.3
Cooking Energy (kWh) 0.98 0.96 0.96
Energy Consumed by Green Peas (Btu) 2,058 2,063 2,074

Energy to Food (Btu/lb) 257.2 257.9 259.3

Energy Consumed by Pans (Btu) 48.4 56.9 49.1
Energy of Boiler Re-init (Btu) n/a n/a n/a
Energy Consumed by the Steamer (Btu) 3,345 3,277 3,277
Energy to Steamer (Btu/lb of food cooked) 418.1 415.9 409.6

Cooking Energy Rate (kW) 5.5 5.4 5.4
Productivity (lb/h) 45.0 45.4 45.0
Energy Efficiency (%) 63.0 64.7 64.8

5011.03.02(Revised) D-3
Food Service Technology Center

Cooking-Energy Efficiency Data

Table D-5. Heavy-Load Potatoes Data

Replication 1 Replication 2 Replication 3

Measured Values

Number of Pan(s) 6 6 6

Cook Time (min) 23.00 22.25 22.75

Temperature of Uncooked Potatoes (°F) 73.4 74.0 72.0
Temperature of Cooked Potatoes (°F) 195.0 197.0 195.0
Weight of Stainless-Steel Pans (lb) 17.38 15.88 17.37
Weight of Potatoes (lb) 48.96 48.80 49.06
Total Potato Count 284 283 291
Moisture Content (%) 84 84 84
Condensate Temperature (°F) n/a n/a n/a
Water Consumption (gal/h) <2.5 <2.5 <2.5

Calculated Values

Moisture Weight in Potatoes (lb) 41.16 41.02 41.24
Average Weight of Each Potato (lb) 0.17 0.17 0.17
Cooking Energy (kWh) 2.34 2.36 1.92
Energy Consumed by Potatoes (Btu) 5,257 5,154 5,182

Energy to Food (Btu/lb) 107.4 105.6 105.6

Energy Consumed by Pans (Btu) 235.19 211.36 231.23
Energy of Boiler Re-init (Btu) n/a n/a n/a
Energy Consumed by the Steamer (Btu) 8,055 7,986 8,055
Energy to Steamer (Btu/lb of food cooked) 164.5 163.6 164.2

Cooking Energy Rate (kW) 6.16 6.31 6.22
Productivity (lb/h) 127.7 131.6 129.4
Energy Efficiency (%) 68.2 67.2 67.2

5011.03.02(Revised) D-4
Food Service Technology Center

Cooking-Energy Efficiency Data

Table D-6. Light-Load Potatoes Data

Replication 1 Replication 2 Replication 3

Measured Values

Number of Pan(s) 1 1 1

Cook Time (min) 22.00 21.50 21.50

Temperature of Uncooked Potatoes (°F) 72.6 72.0 72.0
Temperature of Cooked Potatoes (°F) 195.0 195.0 195.0
Weight of Stainless-Steel Pans (lb) 2.43 2.82 2.62
Weight of Potatoes (lb) 8.04 8.18 8.18
Total Potato Count 49 49 48
Moisture Content (%) 84 84 84
Condensate Temperature (°F) n/a n/a n/a
Water Consumption (gal/h) <2.5 <2.5 <2.5

Calculated Values

Moisture Weight in Potatoes (lb) 6.76 6.88 6.88
Average Weight of Each Potato (lb) 0.16 0.17 0.17
Cooking Energy (kWh) 0.86 0.88 0.76
Energy Consumed by Potatoes (Btu) 863.33 878.36 878.36

Energy to Food (Btu/lb) 107.4 107.4 107.4

Energy Consumed by Pans (Btu) 32.88 38.15 35.44
Energy of Boiler Re-init (Btu) n/a n/a n/a
Energy Consumed by the Steamer (Btu) 2,799 2,935 3,003
Energy to Steamer (Btu/lb of food cooked) 348.1 358.8 367.1

Cooking Energy Rate (kW) 2.24 2.40 2.46
Productivity (lb/h) 21.9 22.8 22.8
Energy Efficiency (%) 32.0 31.2 30.4

5011.03.02(Revised) D-5
Food Service Technology Center

Cooking-Energy Efficiency Data

Table D-7. Frozen Green Pea Cooking-Energy Efficiency and Production Capacity Statistics.

Cooking-Energy Efficiency Production Capacity
Heavy Load Light Load

Replicate #1 88.2 63.0 130.9
Replicate #2 88.4 64.7 130.9
Replicate #3 88.7 64.8 130.9

Average 88.4 64.2 130.9

Standard Deviation 0.25 1.01 0.00
Absolute Uncertainty 0.62 2.51 0.00
Percent Uncertainty 0.71% 3.91% 0.00%

Table D-8. Red Potato Cooking-Energy Efficiency and Production Capacity Statistics.

Cooking-Energy Efficiency Production Capacity
Heavy Load Light Load

Replicate #1 68.2 32.0 127.7
Replicate #2 67.2 31.2 131.6
Replicate #3 67.2 30.4 129.4

Average 67.5 31.2 129.6

Standard Deviation 0.58 0.80 1.96
Absolute Uncertainty 1.43 1.98 4.85
Percent Uncertainty 2.12% 6.36% 3.74%

5011.03.02(Revised) D-6
Food Service Technology Center