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

5011.03.02 (Revised) 1-1
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

5011.03.02(Revised) 1-2
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