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Table of Contents 1. Introduction 1.1 1.2 1.3 1.4 1.5 TABLE OF CONTENTS 1. INTRODUCTION 1-1 1.1 Objective 1-1 1.2 Background 1.3 Standard Test Method Development 1-5 1.4 Appliance Energy Efficiency 1-6 1.5 Gas/Electric Consumption Ration 1-8 1.6 Ventilation Requirements 1-11 1.7 Emissions From Commercial Cooking 1-19 1.8 Conclusions 1-23 1.9 References 1-24 2. FRYER 2-1 2.1 Introduction 2-1 2.2 Cooking Processes 2-2 2.3 Types of Fryers 2-2 2.4 Controls 2-3 2.5 Heating Technologies 2-3 2.6 Fryer Performance 2-6 2.7 Benchmark Energy Performance 2-9 2.8 Fryer Energy Consumption 2-13 2.9 Research Needs 2-19 2.10 Gas Industry Market Focus 2-20 2.11 References 2-20 3. GRIDDLE 3-1 3.1 Introduction 3-1 3.2 Cooking Processes 3-2 3.3 Types of Fryers 3-2 3.4 Control Strategies 3-4 3.5 Heating Technologies 3-5 3.6 Griddle Performance 3-9 3.7 Benchmark Energy Performance 3-11 3.8 Griddle Energy Consumption 3-14 3.9 Ventilation Requirements 3-18 3.10 Research Needs 3-18 3.11 References 3-19 Technology Review of Conuncrcial Foodservice Equipment Volume II, Page i 4. BROILER 4-1 4.1 Introduction 4-1 0 4.2 Cooking Processes 4-2 4.3 Controls 4-2 4.4 Types of Fryers 4-3 4.5 Broiler Performance 4-8 4.6 Ventilation Requirements 4-10 4.7 Research Needs 4-11 4.8 Gas Industry Market Focus 4-12 4.9 References 4-13 5. RANGE 5-1 5.1 Introduction 5-1 5.2 Cooking Processes 5-2 5.3 Controls 5-2 5.4 Heating Technologies 5-3 5.5 Advanced Technologies 5-5 5.6 Range Top Performance 5-8 5.7 Benchmark Energy Efficiency 5-9 5.8 Range Top Energy ConsumptioConsumption 5-10 5.9 Ventilation Requirements 5-13 5.10 Research Needs 5-10 5.11 Gas Marketing Focus 5-13 5.12 References 5-13 6. CHINESE RANGE/WOK 6-1 6.1 Introduction 6-1 6.2 Cooking Processes 6-3 6.3 Controls 6-3 6.4 Heating Technologies 6-3 6.5 Types of Chinese Ranges 6-4 6.6 Chinese Range Performance 6-5 6.7 Research Needs 6.8 References 6-7 7. OVEN 7-1 7.1 Introduction 7-1 7.2 Cooking Processes 7-2 7.3 Types of Ovens 7-3 Technology Review of Commercial Foodservice Equipment Volume 11. Page ii 7. OVEN (continued) 7.4 Oven Performance 7-13 7.5 Benchmark Energy Efficiency 7-14 7.6 Oven Energy Consumption 7-16 7.7 Ventilation Requirements 7-17 7.8 Research Needs 7-20 7.9 Gas Marketing Focus 7-20 7.10 References 7-20 8. COMPARTMENT STEAMER 8-1 8.1 Introduction 8-1 8.2 Cooking Processes 8-2 8.3 Types of Compartment Steamers 8-2 S.4 Controls 8-3 8.5 Compartment Steamer Performance 8-4 8.6 Benchmark Energy Efficiency 8-7 8.7 Energy Consumption 8-7 8.8 Ventilation Requirements 8-10 8.9 Research Needs 8-10 8.10 References 8-11 STEAM KETTLE 9-1 9.1 Introduction 9-1 9.2 Cooking Process 9-2 9.3 Types of Kettles 9-2 9.4 Advanced Steam Kettle Technology 9-3 9.5 Controls 9-4 9.6 Steam Kettle Performance 9-4 9.7 Benchmark Energy Efficiency 9-6 9.8 Steam Kettle Energy Consumption 9-6 9.9 Ventilation Requirements 9-6 9.10 Research Needs 9-8 9.11 Gas Industry Market Focus 9-8 9.12 References 9-8 10. BRAISING PAN 10-1 10.1 Introduction 10-1 10.2 Braising Pan Performance 10-2 10.3 Benchmark Energy Efficiency 10-3 10.4 Energy Consumption 10-3 Technology Review of Commercial Foodservice Equipment Volume II, Page iii BRAISING PAN (continued) 10.5 Ventilation Requirements 10-5 10.6 Research Needs 10-5 3 10.7 Gas Industry Market Focus 10-6 10.8 References 10-6 11. BIBLIOGRAPHY 11-1 i ) Technology Review of Commercial Foodservice Equipment Volume II, Page iv LIST OF TABLES Table 1-1 Appliance Categories and Types 1-1 Table 1-2 Benchmark Cooking-Energy Efficiency Summary 1-9 Table 1-3 AGA Published Gas/Electric Energy Ratio 1-10 Table 1-4 Gas/Electric Energy Consumption Ratios 1-11 Table 1-5 Typical Minimum Exhaust Flow Rates for Listed Hoods by Cooking Equipment Type 1-18 Table 2-1 Energy Efficiency for 18-22 kg (40-50 lb) Capacity Open Deep-Fat Fryers 2-10 Table 2-2 Energy Efficiency for 14-22 kg (30-50 lb) Capacity Pressure Fryers 2-12 Table 2-3 Projected Energy Consumption for Gas Fryers 2-17 Table 2-4 Projected Energy Consumption for Electric Fryers 2-18 Table 3-1 Energy Efficiency for 910 mm (36 in) Griddles 3-12 Table 3-2 Projected Energy Consumption for Gas Griddles 3-17 Table 3-3 Projected Energy Consumption for Electric Griddles 3-17 Table 4-1 Typical Broiler Grid Dimensions 4-5 Table 4-2 Broiler Cooking Energy Efficiency 4-9 Table 4-3 Projected Energy Consumption for Gas Broilers 4-10 Table 4-4 Projected Energy Consumption for Electric. Broilers 4-11 Technology Review of Commercial Foodservice Equipment Volume II, Page v Table 5-1 Range Top Energy Efficiency 5-10 Table 5-3 Projected Energy Consumption for Gas Ranges 5-11 Table 5-4 Projected Energy Consumption for Electric Broilers 5-11 Table 6-1 Summary of Chinese Range Types 6-5 Table 6-2 Chinese Range Energy Efficiency 6-6 Table 6-3 Projected Energy Consumption for Gas Ranges 6-6 Table 7-1 Oven Energy Efficiency 7-15 Table 7-2 Projected Energy Consumption for Gas Ranges 7-18 Table 7-3 Projected Energy Consumption for Electric Broilers 7-19 Table 8-1 Maximum Input Rate Preheat and Idle energy rate for compartment steamers 8-5 Table 8-2 Cooking Energy Efficiency: Summary of Appliance Category (Average for atmospheric and pressureless) 8-7 Table 8-3 Cooking Energy Efficiency, Production Capacity and Water Consumption (ice load test-atmospheric steaming) 8-8 Table 8-4 Projected Energy Consumption for Gas Compartment Steamers 8-9 Table 8-5 Projected Energy Consumption for Electric Compartment Steamers 8-9 Table 9-1 Steam Kettle Performance Comparison Based on Preliminary Data for Three Steam Kettles 9-5 Table 9-2 Benchmark Steam Kettle Cooking Energy Efficiency 9-6 Table 9-3 Projected Energy Consumption for Gas Steam Kettle 9-7 Technology Review of Commercial Foodservice Equipment Volume II, Page \ i Table 9-4 Projected Energy Consumption for Electric Steam Kettle 9-7 Table 10-1 Braising Pan Cooking Energy Efficiency 10-3 Table 10-2 Projected Energy Consumption for Gas Braising Pan 10-4 Table 10-4 Projected Energy Consumption for Electric Steam Kettle 10-4 Technology Review of Commercial Foodservice Equipment Volume n, Page vii LIST OF FIGURES Figure 1-1A Typical code requirement 1-13 Figure 1-1B Custom hood (with side panels) requirement 1-13 Figure 1-2B Requirements for electric appliance ventilation 1-15 Figure 1-2B Requirements for gas appliance ventilation 1-15 Figure 1-3 Short-circuit hood with spillage 1-16 Figure 2-1 Standard open deep-fat fryer 2-1 Figure 2-2 A chicken/fish fryer 2-2 Figure 2-3 Donut fryer 2-3 Figure 2-4 Fire tubes in vat of gas fryer 2-4 Figure 2-5 An example of console fryer 2-7 Figure 2-6 Pressure fryer 2-10 Figure 2-7 Gas open deep-fat fryer cooking energy efficiency characteristics 2-11 Figure 2-8 Electric open deep-fat fryer cooking energy efficiency characteristics 2-11 Figure 2-9 Gas pressure fryer cooking energy efficiency characteristics 2-12 Figure 2-10 Electric pressure fryer cooking energy efficiency characteristics 2-13 Figure 2-11 Open deep-fat fryer cooking energy efficiency bandwidths 2-14 Figure 2-12 Pressure fryer cooking energy efficiency bandwidths 2-14 Figure 2-13 Gas open deep-fat fryer energy consumption based on two-mode model 2-15 Technology Review of Commercial Foodservice Equipment Volume II, Page viii Figure 2-14 Electric open deep-fat fryer energy consumption based on two-mode model 2-15 Figure 2-15 Gas pressure fryer energy consumption based on two-mode model 2-16 Figure 2-16 Electric pressure fryer energy consumption based on two-mode model 2-16 Figure 2-17 Gas "Drop-In" fryer 2-19 Figure 3-1 Typical gas griddle 3-1 Figure 3-2 Griddle as a range component 3-2 Figure 3-3 Gas grooved griddle 3-2 Figure 3-4 Duplex cooker with gas radiants 3-3 Figure 3-5 Lang's heat pipe griddle 3-7 Figure 3-6 Gas 910 mm (36 in) griddle cooking energy efficiency characteristics 3-12 Figure 3-7 Electric 910 mm (36 in) griddle cooking energy efficiency char- 3-13 acteristics Figure 3-8 910 mm (36 in) griddle cooking energy efficiency bandwidths 3-14 Figure 3-9 Gas 910 mm (36 in) griddle energy consumption based on two-mode model 3-14 Figure 3-10 Gas 910 mm (36 in) griddle energy consumption based on two-mode model 3-15 Figure 3-11 Griddle energy consumption ranges 3-16 Figure 4-1 Gas underfired charbroiler (# 1) 4-1 Figure 4-2 Gas underfired charbroiler (#2) 4-2 Figure 4-3 Cutaway view of standard underfired gas charbroiler 4-3 Figure 4-4 Diagram of "radiant" style underfired broiler 4-3 Figure 4-5 Overfired upright broiler 4-4 Technology Review of Commercial Foodservice Equipment Volume 11, Page ix Figure 4-6 Backshelf mounted salamander broiler 4-6 Figure 4-7 Cheesemelter-type broiler 4-6 Figure 4-8 Range-mounted salamander 4-7 Figure 4-9 Side view of conveyor broiler 4-7 Figure 4-10 Electric conveyor broiler 4-8 Figure 4-11 Gas combination griddle-broiler with grooved plate .
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