AccuTemp 208-D8-300 Service Manual
AccuTemp Steam “n” Hold,
Model 208-D8-300 and 400 Electric Steamers
In-Kitchen Appliance Performance Report
FSTC Report 5011.01.90
Food Service Technology Center Manager
Final Report, December 2001
Prepared by:
Shawn Knapp
Judy Nickel
Todd Bell
Fisher-Nickel, Inc.
Prepared for:
Peter Turnbull, Senior Program Manager
Pacific Gas and Electric Company
Customer Energy Management
123 Mission Street, P.O. Box 770000, Mail Code N6G
San Francisco, California 94177
© 2001 by Pacific Gas and Electric Company. All rights reserved.
The information in this report is based on data generated at Pacific Gas and Electric Company’s Food Service Technology Center.
Acknowledgments
This program is funded by California utility customers and administered by
Pacific Gas and Electric Company under the auspices of the California
Public Utilities Commission.
A National Advisory Group provides guidance to the Food Service
Technology Center Project. Members include:
California Energy Commission (CEC)
California Restaurant Association (CRA)
Carl Karcher Enterprises, Inc.
Darden Restaurants, Inc.
DJ Horton & Associates
Electric Power Research Institute (EPRI)
Enbridge\Consumers Gas
Gas Technology Institute (GTI)
International Facility Management Association (IFMA)
McDonald’s Corporation
M.I.G.A. Restaurant Construction Management
National Restaurant Association
Safeway, Inc.
Underwriters Laboratories (UL)
University of California, Berkeley (UC Berkeley)
University of California, Riverside (CE-CERT)
Specific appreciation is extended to AccuTemp for supplying the Food
Service Technology Center with model Steam “n” Hold, 208-D8-300 and
208-D8-400 electric steamers for controlled testing in the appliance laboratory and subsequent installation and monitoring in the production-test
kitchen.
Policy on the Use of Food Service Technology Center
Test Results and Other Related Information
• The Food Service Technology Center (FSTC) is strongly committed to testing
food service equipment using the most appropriate scientific techniques and instrumentation.
• The FSTC is neutral as to fuel and energy source. It does not, in any way, en-
courage 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 Pacific Gas
and Electric Company 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 Pacific Gas and Electric Company in advance and proper attribution to Pacific Gas and Electric Company 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.
Legal Notice
This report was prepared by Pacific Gas and Electric Company for exclusive use by its employees and agents. Neither Pacific Gas and Electric Company
nor any of its employees:
(1) makes any written or oral warranty, expressed or implied, including, but not limited to those concerning merchantability or fitness for a particular
purpose;
(2) assumes any legal liability or responsibility for the accuracy, completeness, or usefulness of any information, apparatus, product, process, method, or
policy contained herein; or
(3) represents that its use would not infringe any privately owned rights, including, but not limited to, patents, trademarks, or copyrights.
5011.01.90
Contents
Page
Executive Summary.......................................................................................... iii
1 Introduction ............................................................................................... 1-1
Background.......................................................................................... 1-1
Objective ............................................................................................. 1-2
The Production Test Kitchen................................................................ 1-2
Appliance Description and Operation................................................... 1-2
2 Controlled Energy Tests........................................................................... 2-1
Purpose................................................................................................ 2-1
3 Production Monitoring.............................................................................. 3-1
Energy Performance............................................................................. 3-1
Estimated Annual Energy Cost............................................................. 3-3
Food Production................................................................................... 3-5
Items Cooked................................................................................ 3-5
In-Kitchen Observations................................................................ 3-7
4 Conclusions and Recommendations ...................................................... 4-1
Production............................................................................................ 4-1
Energy Consumption and Conservation Potential................................ 4-2
5 References
Appendix A: Glossary
Appendix B: Manufacturer’s Product Specifications
Appendix C: Energy Monitoring System
Appendix D: Frequency Distribution of Dataset
Methods and Results............................................................................ 2-1
................................................................................................ 5-1
Appendix E: PG&E Energy Rates
Appendix F: Summary of ASTM Test Results
5011.01.90
i
Contents
Figures Page
1-1 Two STEAM “n” HOLD in stacked configuration.................................. 1-4
1-2 Pacific Gas and Electric Company Learning Center, Production-test
kitchen and typical appliance layout..................................................... 1-5
2-1 STEAM “n” HOLD instrumented for testing under controlled labora-
tory
conditions............................................................................................. 2-3
2-2 Preheat and idle characteristics ........................................................... 2-3
3-1 Typical daily energy consumption profile of upper steamer................. 3-3
3-2 Typical daily energy consumption profile of lower steamer.................. 3-4
3-3 Typical daily energy consumption profile of combined steamers......... 3-4
3-4 AccuTemp electric steamers in the production-test kitchen................. 3-6
Tables Page
ES-1 Summary of AccuTemp Model 208-D8-300 and 400 Electric
Steamer Performance.......................................................................... iv
1-1 Appliance Specifications ..................................................................... 1-4
2-1 Summary of Controlled Energy Tests of AccuTemp Steam “n” Hold
Electric Steamer................................................................................... 2-2
3-1 Average Daily Energy Performance..................................................... 3-2
3-2 Estimated Annual Energy Cost............................................................. 3-5
5011.01.90
ii
Executive Summary
This Food Service Technology Center (FSTC) research report presents the
results of monitoring two AccuTemp electric steamers, model 208-D8-300
and model 208-D8-400 as they were used for routine menu production in
Pacific Gas and Electric Company’s production-test kitchen and during tests
under controlled laboratory conditions
1
. The manufacturer supplied a cabinet
frame to place the steamers in a double-stacked configuration. Each steamer
could be operated independent of the other.
AccuTemp steamer’s unique vacuum cooking process allows the generation
of steam at a lower temperature than conventional atmospheric steamers.
The boiler-less design eliminates the water feed and condensate drain, leaving a user-friendly and low maintenance machine. The thermostatic controls
maintain food at a desired temperature until ready to serve.
The steamer was monitored in the production-test kitchen over a 6-month
test period. The production energy consumption and appliance operational
hours were recorded. To supplement monitoring information acquired during
actual production conditions, controlled energy tests were also conducted.
1
The measured peak energy input rate for a single steamer was 8.34 kW,
which was 4.25% higher than its 8.00 kW nameplate input. A single steamer
consumed 1.71kWh of energy over the 12.3-minute preheat period. The rate
of idle energy use averaged 1.2 kW. A summary of the test results is presented in Table ES-1.
1
Food Service Technology Center. AccuTemp STEAM “n” HOLD, Model 208-D8-
300. Application of ASTM Standard Test Method Designation F1484-99. Report
5011.99.75. Customer Energy Management Department, San Francisco. California:
Pacific Gas and Electric Company, 1999.
5011.01.90
iii
Executive Summary
Table ES-1. Summary of AccuTemp Model 208-D8-300 and Model 400 Electric
Steamer Performance
Rated Energy Input (kW) a 8.00
Measured Energy Input Rate
Preheat Time (min) 12.3
Preheat Energy (kWh) 1.71
Idle Energy Rate (kW) 1.2
Idle Duty Cycle (%) 14.4
Model 208-D8-300 (upper steamer)
Daily Production Energy Use (kWh/day)
Appliance On-Time (h/d) 9.5
Production Energy Consumption Rate (kW)
Production Duty Cycle (%) 22.6
Model 208-D8-400 (lower steamer)
Daily Production Energy Use (kWh/day)
(kW) a 8.34
b
17.8
c
1.8
b
12.1
Appliance On-Time (h/d) 6.8
Production Energy Consumption Rate (kW)
c
1.9
Production Duty Cycle (%) 22.8
Both Steamers Combined
Daily Production Energy Use (kWh)
b
29.9
Average Appliance On-Time (h/d) 8.2
Production Energy Consumption Rate (kW)
c
3.7
Production Duty Cycle (%) 22.7
a
Per individual steamer.
b
Includes preheat and idle energy over the hours of operation when steamer was in use.
c
Note that the average production energy consumption rate was based on aggregate preheat, idle and
cooking energy for the hours of appliance operation.
5011.01.90
iv
Executive Summary
Energy use data for the six-month test period were reduced to include only
days that reflected typical steamer usage in the production-test kitchen (i.e.,
days when the steamer was used for three-meal periods). The steamers were
on for an average of 8.2 hours, consuming 29.9 kWh per day. This includes
the aggregate preheat, idle, and cooking energy for the entire day of appliance operation. The average rate of production energy use for both steamers
combined was 3.79 kW, resulting in a production duty cycle of 22.7%.
Based on a 5-day per week, 52-week-per-year food service operation, the
steamer would consume 7774 kWh per year. The total yearly cost to operate
the steamer would be $689: consumption accounts for $644, while demand
accounts for $45. This calculation is based on Pacific Gas and Electric Company’s A-10 schedule for commercial electric rates ($0.0824/kWh and
$3.91/kW per month) dated April 2000.
The steamer was one of the most frequently used appliances in the production-test kitchen; it was used heavily to prepare a wide variety of items for
lunch and dinner, including fresh and frozen vegetables, rice, beans, pasta,
potatoes, sauces, and fish. Over a typical day, the operators cooked about
200 pounds of food. Although the daily quantity of food was considered
“light” compared to high volume full-service restaurants, it was considered
representative of many corporate/commercial cafeteria operations offering a
diverse menu mix to a broad customer base.
5011.01.90
v
Introduction
1
Background
AccuTemp’s new
steamer places
the cabinet under
a vacuum to
speed the creation of steam.
Steaming provides a fast-cook option for preparing large quantities of food
while retaining vital nutrients in the cooked product. Beyond the capital cost,
steamers should be evaluated with regard to long-term performance and operational costs characterized by cooking energy efficiency, production
capacity and water consumption.
The Pacific Gas and Electric Company’s Food Service Technology Center
(FSTC) developed a standard testing procedure to evaluate the performance
of gas and electric steam cookers. This test procedure was submitted to the
American Society for Testing and Materials (ASTM) and accepted as a standard test method in December 1993
standard be periodically reviewed, the FSTC revised the steamer test method
in February 1999 under the Designation F 1484-99
F 1484-93). Modifications to the test method included replacing the ice-load
test with frozen green peas to capture real-world application and reducing
the three loading scenarios to two. Pacific Gas & Electric Company’s De-
velopment and Validation of a Uniform Testing Procedure for Steam
Cooker
3
documents the developmental procedures and test results of several
1
. In keeping with ASTM’s policy that a
2
(originally published as
gas and electric steamers.
The Food Service Technology Center monitored the AccuTemp electric
steamers, model 208-D8-300 and model 208-D8-300 under both laboratory
and in-kitchen conditions. They were used for routine menu production in
Pacific Gas and Electric Company’s production-test kitchen over a 6-month
period: June through December 2000. Two other electric steamers have similarly been monitored at the production-test kitchen facility.
5011.01.90
4,5
1-1
Introduction
To supplement production energy monitoring data, controlled energy test
data were also documented. The glossary in Appendix A is provided so that
the reader has a quick reference for the terms used in this report.
Objective
The Production Test
Kitchen
The objective of this appliance performance report was to document the energy consumption characteristics of the AccuTemp electric steamers during
the six months they were in operation at the production-test kitchen. The
report documents steamer usage in relationship to its energy consumption
and cost while in production. Therefore, the reader should bear in mind that
this information is specific to Pacific Gas and Electric Company’s production-test kitchen, a corporate, cafeteria-style operation.
The 1,500-square-foot kitchen is an integral component of the campus-style
dining facility at Pacific Gas and Electric Company’s Learning Center in San
Ramon, California. Typically 10 or more cooking appliances are centrally
located on two sides of a utility distribution system (UDS). The UDS functions as a central “spine” that contains all plumbing, wiring, and natural gas
distribution lines. A 16-foot, double-sided canopy exhaust hood ventilates
the equipment island at a design air flow of 9,600 cfm. Grilles along the
front face of the hood direct conditioned makeup air into the kitchen.
The UDS was designed to accommodate quick connection and disconnection
of the appliances as they are rolled in or out of the “line,” with the flexibility
to accommodate either a gas or an electric model in each appliance slot. Gas
and electric meters interface with a remote data acquisition and processing
system. Appliance monitoring and performance evaluations are conducted by
the FSTC research team, independent of the food service operation.
5011.01.90
1-2
Introduction
Appliance
Description and
Operation
AccuTemp Products, Inc supplied the Food Service Technology Center with
two steamers. The model 208-D8-300 steamer came equipped with a 90minute timer and the model 208-D8-400 steamer was equipped with a 180minute timer. The manufacturer also supplied a stand to house the two
steamers in a double-stacked configuration (Figure 1-1). The model 208-D8300 steamer was placed above model 208-D8-400 steamer in the stand. Each
steamer could be operated independently; the energy consumption of each
steamer was monitored separately.
The STEAM ‘n’ HOLD is a stainless-steel, natural-convection steamer powered by an 8-kW electric heating element. Steam is generated within the
food compartment without a separate boiler. Water is manually added to the
compartment. Elements beneath the compartment bottom heat the water to
produce steam. Water is drained manually using a valve at the front of the
steamer, eliminating the need for water feed and drain hookups. The cooking chamber can accommodate six 12" x 20" x 2½" pans, four 12" x 20" x 4"
pans, or three 12" x 20" x 6" pans. The unique timer/hold feature allows
food to be cooked to the desired temperature and held until it is ready to be
served.
Table 1-1 presents the specifications for the AccuTemp steamers and the
manufacturer’s product literature appears in Appendix B. Figure 1-2 is a
floor plan of the production-test kitchen and appliance lineup.
5011.01.90
1-3
Introduction
Figure 1-1.
Two STEAM ‘n’ HOLDs in
stacked configuration.
Table 1-1. Appliance Specifications.
Manufacturer AccuTemp Products, Inc.
Model 208-D8-300 and 208-D8-400
STEAM ‘n’ HOLD
™
Generic Appliance Type 1-compartment, natural-convection,
electric, vacuum steamer.
Rated Input 8 kW for each compartment.
Technology Boiler-less steamer with natural-convection,
vacuum-sealed chamber.
Construction Double-wall, stainless-steel. Interior
14 Ga. Exterior 22 Ga.
Controls Main ON-OFF buttons. Model 208-D8-300
is equipped with a 90-minute mechanical
timer with continuous steam and hold set-
ting. Model 208-D8-400 is equipped with a
180-minute mechanical timer with continu-
ous steam and hold setting. Thermostat
dial with temperature ranging from 140°F to
212 °F.
Compartment Capacity 6 (12" x 20" x 2½" ) pans
4 (12" x 20" x 4" ) pans
3 (12" x 20" x 6" ) pans
Dimensions 23" x 23
1
/4" x 30"
5011.01.90
1-4
Introduction
Figure 1-2.
PG&E Learning Center,
Production-test kitchen
and typical appliance
layout.
5011.01.90
1-5
Controlled Energy Tests
2
Purpose
The objective of this section of the report is to examine the operation and
performance of the AccuTemp electric steamer, model 208-D8-300, under
the controlled conditions of the ASTM standard test method. The AccuTemp
electric steamer, model 208-D8-300 is equipped with a 90-minute timer. The
AccuTemp electric steamer, model 208-D8-400 steamer, equipped with a
180-minute timer was also monitored in the production-test kitchen, but not
tested under controlled conditions. The model 208-D8-300 and 208-D8-400
steamers differ only by specifications of the timer. The scope of this testing
was as follows:
1. Verify that the appliance is operating at the manufacturer’s
rated energy input.
2. Determine the preheat duration and energy consumption of the
steamer.
3. Determine the steamer’s idle energy rate.
4. Document the cooking energy consumption and efficiency under four different scenarios: full-load frozen green peas (six
pans), light-load frozen green peas (one pan), full-load red potatoes (six pans), and light-load red potatoes (one pan).
5. Determine the production capacity and the water consumption
rate for each loading scenario.
Methods and
Results
5011.01.90
FSTC researchers operated the AccuTemp STEAM “n” Hold electric
steamer under controlled laboratory conditions and in accordance with the
ASTM Standard Test Method for the Performance of Steam Cookers (Designation F1484-99
cedures and test results, refer to Pacific Gas and Electric Company’s Devel-
opment
)2.
For a detailed discussion of the development of the pro-
2-1
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