Southbend Simple Steam, Model EZ-3 Electric Steamer Performance Test

Transcription

1 Southbend Simple Steam, Model EZ-3 Electric Steamer Performance Test Application of ASTM Standard Test Method F FSTC Report Food Service Technology Center Manager: Don Fisher Final Report, December 1999 Prepared by: Todd Bell Daniel Yap Fisher-Nickel, Inc. Danville, CA Prepared for: Peter Turnbull Pacific Gas and Electric Company Customer Energy Management Department San Francisco, California The information in this report is based on data generated at Pacific Gas & Electric Company s Food Service Technology Center.

2 Acknowledgments The establishment of a Food Service Technology Center reflects Pacific Gas and Electric Company s commitment to the food service industry. The goal of the research project is to provide Pacific Gas and Electric Company s customers with information to help them evaluate technically innovative food service equipment and systems and make informed equipment purchases regarding advanced technologies and energy sources. The project was the result of many people and departments working together within Pacific Gas and Electric Company and the support of the commercial equipment manufacturers who supplied appliances for testing. Pacific Gas and Electric Company s Food Service Technology Center is supported by its National Advisory Group, which includes California Café Restaurant Corporation California Energy Commission (CEC) California Restaurant Association (CRA) Darden Restaurants, Inc. Electric Power Research Institute (EPRI) Enbridge/Consumer Gas Gas Appliance Manufacturers Association (GAMA) Gas Research Institute (GRI) International Facility Management Association (IFMA) McDonald s Corporation National Restaurant Association Round Table Pizza Safeway, Inc. Underwriters Laboratories (UL) University of California, Berkeley (UC Berkeley) University of California, Riverside (CE-CERT) Policy on the Use of Food Service Technology Center Test Results and Other Related Information The Pacific Gas and Electric Company s Food Service Technology Center (FSTC) is strongly committed to testing food service equipment using the best available scientific techniques and instrumentation. The FSTC does not endorse equipment tested at the facility; test results reported herein should not be construed or interpreted as an endorsement of the equipment tested. 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. FSTC test results are made available to the general public through both 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. Specific appreciation is extended to Kurt Creamer and Southbend Products for supplying the Food Service Technology Center with the Simple Steam, Model EZ-3, electric steamer for controlled testing in the appliance laboratory. Legal Notice This proprietary report was prepared by Pacific Gas and Electric Company. 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 This program is funded by the California utility customers and administrated by Pacific Gas and Electric Company under the auspices of the California Public Utilities Commission.

3 Contents Page Executive Summary... iii 1 Introduction Background Objectives Appliance Description and Operation Methods Setup and Instrumentation Revisions to the ASTM Test Method Measured Energy Input, Preheat and Idle Rate Ice Pans Full- and Light Load Efficiency Tests Green Peas Full- and Light Load Efficiency Tests Red Potatoes Full- and Light Load Efficiency Tests Results Manufacturer s Rated Input and Maximum Input Energy Rate Preheat and Idle Tests Cooking Tests Conclusions References Appendix A Glossary Appendix B Appliance Specifications Appendix C Results Reporting Sheets Appendix D Cooking Energy Efficiency Data i

4 Contents Tables: Page ES-1 Summary of the Performance... iv 1-1 Appliance Specifications Average Input, Preheat and Idle Test Results Cooking Energy Efficiency and Production Capacity Test Results Figures: Page ES-1 Steamer Cooking Energy Efficiency Under Full- and Light-Load Scenarios... v ES-2 Steamer Production Capacity... v 1-1 Southbend Simple Steam, model EZ The Simple Steam, EZ-3 Instrumented For Testing Products For Steamer Tests Hotel Pan with Thermocouple Probe for Bulk Temperature Determination Preheat and Idle Characteristics Steamer Cooking Energy Efficiency Under Full- and Light Load Scenarios Steamer Production Capacity ii

5 Executive Summary The Simple Steam by Southbend is one of the newest breed of self-contained steamers to hit the market. This countertop unit operates without a condensate drain and a water feed and features a near, closed-system design. The insulated cavity traps the steam and recycles the condensate, minimizing water usage and energy loss associated with condensate removal. Steam is generated on an as-need basis. The Food Service Technology Center (FSTC) tested the Simple Steam, model EZ-3, under the tightly controlled conditions of the American Society for Testing and Materials (ASTM) Standard Test Method for the Performance of Steam cookers. 1 Steamer performance is characterized by preheat energy consumption and duration, idle energy rate, cooking energy efficiency, production capacity, water consumption and condensate temperature from product testing. The spectrum of test products includes: full-load ice pans, light-load ice pans, full-load frozen green peas, light-load frozen green peas, full-load red potatoes and light-load red potatoes. Since the Simple Steam is without a condensate drain, the measurement of condensate temperature was not applied. In general, water usage was less than 2.5 gallons per test day. A summary of the test results is presented in Table ES-1. Figure ES-1 illustrates the Simple Steam, Model EZ-3, cooking energy efficiency for different cooking scenarios. The production capacities are shown in Figure ES-2. FSTC Manager Senior Program Manager iii

6 Executive Summary Table ES-1. Summary of the Performance: Southbend Simple Steam, Model EZ-3. Preheat and Idle Rated Energy Input Rate (kw) 8.3 Measured Energy Input Rate (kw) 8.0 Preheat Time (min) 8.7 Preheat Energy (kwh) 1.2 Idle Energy Rate (kw) 0.9 Full-Load Ice Pans (3 pans) Cook Time (min) 20.3 Cooking Energy Efficiency (%) 89.5 Production Capacity (lb/h) 71.0 Light-Load Ice Pans (1 pan) Cook Time (min) 8.3 Cooking Energy Efficiency (%) 85.9 Full-Load Frozen Green Peas (3 pans) Cook Time (min) 21.4 Cooking Energy Efficiency (%) 86.7 Production Capacity (lb/h) 67.2 Light-Load Frozen Green Peas (1 pan) Cook Time (min) 11.8 Cooking Energy Efficiency (%) 74.5 Full-Load Red Potatoes (3 pans) Cook Time (min) 23.5 Cooking Energy Efficiency (%) 69.0 Production Capacity (lb/h) 61.4 Light-Load Red Potatoes (1 pan) Cook Time (min) 21.6 Cooking Energy Efficiency (%) iv

7 Executive Summary Ice Pans 89.5% Peas 86.7% Ice Pan 85.9% Figure ES-1 Steamer Cooking Energy Efficiency Under Full- and Light Load Scenarios. Efficiency (%) Potatoes 69.0% Peas 74.5% Potatoes 41.5% 0 Full Load (3 pans) Light Load (1 pan) Figure ES-2. Steamer Production Capacity. Production Capacity (lb/h) lb/h 67.2 lb/h 61.4 lb/h 0 Ice Pans Peas Potatoes v

8 1 Introduction Background 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. With support from the Electric Power Research Institute (EPRI) and the Gas Research Institute (GRI), Pacific Gas and Electric Company s Food Service Technology Center (FSTC) developed a uniform 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 In keeping with ASTM s policy that a standard be periodically reviewed, the FSTC revised the steamer test method in February 1999 under the Designation F (originally published as F ). Modification to the test method includes 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 Development and Validation of a Uniform Testing Procedure for Steam Cooker documents the developmental procedures and test results of several gas and electric steamers. 3 The Simple Steam, model EZ-3, is a countertop steamer manufactured by Southbend, a Middleby Company. The steamer features a self-contained design that eliminates external water hookup and condensate drain. Benefit claims include ease in installation, portability, and reduction in operational cost from water usage, energy usage and maintenance

9 Introduction Objectives The objective of this report is to examine the operation and performance of the Southbend Simple Steam, model EZ-3, 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 preheat duration and energy consumption of the steamer. 3. Measure the idle energy rate. 4. Determine the cooking energy efficiency under six scenarios: full-load ice pans (3 pans), light-load ice pans (1 pan), full-load frozen green peas (3 pans), light-load frozen green peas (1 pan), full-load red potatoes (3 pans) and light-load red potatoes (1 pan). 5. Determine the production capacity, water consumption rate and condensate temperature of each loading scenario. Appliance Description and Operation The Simple Steam is a stainless-steel, pressureless steamer powered by an 8- kw electric heating element. The steamer does not require water connections, only an electrical connection. The cooking chamber can accommodate six 12" x 20" x 1" pans, three 12" x 20" x 2½" pans or two 12" x 20" x 4" pans. The unit is turned on and water is manually added at the beginning of the day. Steam is generated within the food compartment on an as-need basis. During non-cooking events, the unit maintains a low-power idle. At the end of the day, the unit can be turned off and drained. The glossary in Appendix A provides a quick reference to the terms used in this report. Appliance specifications are listed in Table 1-1, and the manufacturer s literature is in Appendix B

10 Introduction Table 1-1. Appliance Specifications. Manufacturer Southbend, a Middleby Company. Model Generic Appliance Type Rated Input Technology Controls Construction Compartment Capacity Dimensions Simple Steam, EZ-3. 1-compartment, pressureless, electric, steamer. 8 kw Boiler-less steamer with naturalconvection. Main ON / OFF lever. 60-Minute Timer. Automatic Operation. Check Water Level Light. Exterior: Type 304 Stainless Steel with #4 Sanitary Finish. Interior: Type 304 Stainless Steel. 12 (12" x 20" x 1" ) pans 3 (12" x 20" x 2½" ) pans 2 (12" x 20" x 4" ) pans 16" x 21" x 28 3 / 8 " (W H D) Figure 1-1. Southbend Simple Steam, model EZ

11 2 Methods Setup and Instrumentation The steamer was installed in accordance with the manufacturer s instruction on a metal table 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 accordance with Section 9 of the ASTM test method. 1 Power and energy were measured with a watt/watt-hour transducer that generated an analog signal for instantaneous power and a pulse for every 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 Simple Steam instrumented with the data acquisition system and voltage regulator during an actual test. Figure 2-1. The Simple Steam EZ-3 Instrumented For Testing

12 Methods Revisions to the ASTM Test Method The steam cooker test method, originally published as F , has been revised as F The ice-load test, due to its simplicity, repeatability, and reproducibility, was applied during the developmental phase of the test procedure as a quick indicator of steamer efficiency and productivity. However, ice-load test results do not always mirror the results of food products, particularly with respect to real-world cook times and associated production capacities. The F test method lists the ice-load test as an optional procedure. The potato tests remain in the test method with two modifications. The method specified whole, U.S. No. 1, size B, red potatoes with an average weight of 0.14 ± 0.02 lb. Repetition of tests showed a higher average weight of around 0.16 lb. The revised test method calls for red potatoes weighing 0.16 ± 0.02 lb. The prescribed cook temperature of 205 F is high since the maximum attainable temperature of steam under atmospheric pressure is 212 F. Qualitative tests, using texture, taste, and consistency as criteria, showed that potatoes are cooked to an acceptable doneness at 195 F. The temperature of 195 ± 2 F was adopted as the potato cook temperature. The three-loading scenarios described in the test method have been reduced to two scenarios (full- and light-load tests). The full-load test determines the steamer s peak cooking energy efficiency and production capacity while the light-load test (1 pan) evaluates partial-load performance. Full- and light-load tests of frozen green peas are incorporated into the ASTM test method as a replacement for the ice-load tests. Since probing proves difficult and erroneous in measuring temperature of the small-sized green peas, a water-bath calorimeter is utilized to measure the final bulk temperature of the cooked green peas Figure 2-2 shows the spectrum of products tested on the Simple Steam: ice pans, frozen green peas, and red potatoes

13 Methods Figure 2-2. Products For Steamer Tests: Ice Pans (Optional), Frozen Green Peas and Red Potatoes. Measured Energy Input, Preheat and Idle Rate The energy input rate was determined by measuring the energy consumed by the steamer during a full 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, as when turned on for the first time in a day. Recording began when the steamer was turned on and ended when it s elements first cycled off. An hour after the preheat cycle, idle energy consumption was monitored for a 2-hour period. Ice Pans Fulland Light Load Efficiency Tests Standard, solid, stainless-steel hotel pans (12" x 20" x 2½") provided the vessel for ice-pan testing. The ice/water temperature was measured with a type-t thermocouple probe welded to the center of the pan with the tip of the probe 5 / 8 " from the bottom (see Figure 2-3). Eight pounds of water (± 0.2 lb) were placed into each thermocoupled pan and frozen to 0 ± 5 F. Ice pans were loaded according to the loading scenario outlined by Table 1 of the ASTM steamer test method. Ice/water temperatures, energy input rate, Watt-hours, water consumption, and condensate temperature were monitored during the cooking process. The test ended when the average temperature of the ice pans reached 180 F

14 Methods Figure 2-3. Hotel Pan With Thermocouple Probe for Bulk Temperature Determination. Green Peas Fulland Light Load Efficiency Tests Individually flashed-frozen, grade A green peas represented one of two food products for steamer performance testing. Standard, perforated, stainlesssteel hotel pans (12" x 20" x 2½") are specified for cooking the green peas. The Simple Steam required 3 pans of green peas for a full load, while 1 pan, placed on the center rack of the steamer cavity, is required for a light load, each pan containing 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. 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 of the ASTM test method

15 Methods Red Potatoes Full- and Light Load Efficiency Tests Freshly packed, size B, red potatoes served as the second food product for steamer performance testing. Again, the Simple Steam required 3 pans of red potatoes for a full load and 1 pan for a light load, each pan containing 8.0 ± 0.2 lb. 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 cooked to 195 ± 2 F using a predetermined cook time. The final bulk temperature was determined by randomly probing potatoes using a hand-held digital thermocouple meter within 3 minutes after cooking was terminated. For the food-load scenarios, iterative cooking time determination tests were required to establish the time necessary for the food product to reach the doneness temperature of 180 ± 2 F (for frozen green peas) and 195 ± 2 F (for red potatoes). The testing process followed this sequence: three replicates full-load green pea test, three replicates of the light-load green pea test, three replicates full-load red potatoes test and three replicates of the light-load red potatoes test. The replicates ensured that the reported cooking energy efficiency and production capacity results had an uncertainty of less than ±10%. The results from each test run were averaged, and the absolute uncertainty was calculated based on the standard deviation of the results. The ASTM results reporting sheets appear in Appendix C, and the cooking energy efficiency data sheets appear in Appendix D

16 3 Results Manufacturer s Rated Input and Maximum 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 Simple Steam drew a maximum input rate of 8.02 kw, 3.4% lower than the nameplate rate of 8.3 kw, but within the 5% tolerance of the ASTM standard. Preheat and Idle Tests Preheat Energy and Time The cavity was manually filled with 2.5 gallons of water at 70 ± 5 F. The preheat consumed 1.8 kwh during the 8.7 min period. Idle Energy Rate Following the preheat period, the steamer stabilized for one hour. Thereafter, the energy consumption was monitored over a 2-hour period and the idle energy rate was calculated to be 0.9 kw. Test Results Figure 3-1 shows the energy input rate in conjunction with the compartment temperature during the preheat and idle test. At cold-start, full energy input was applied to the bring the steamer up to ready-to-cook mode. During the idle, the heating element periodically powered-up to maintain the cooking compartment temperature at around 212 F

17 Results Figure 3-1. Preheat and Idle Characteristics. Energy Input Rate (kw) Energy Input Rate 225 Compartment Temperature Time (min) Compartment Temperature ( F) Rated energy input, preheat energy and idle rate test results are summarized in Table 3-1. Table 3-1. Average Input, Preheat and Idle Test Results. Rated Energy Input Rate (kw) 8.3 Measured Energy Input Rate (kw) 8.02 Preheat Time (min) 8.7 Energy (kwh) 1.8 Idle Energy Rate Energy Rate (kw)

18 Results Cooking Tests The steamer was tested with three test products under two loading scenarios: full-load ice pans (3 pans), light-load ice pan (1 pan), full-load green peas (3 pans), light-load green peas (1 pan), full-load red potatoes (3 pans), and light-load red potatoes (1 pan). The energy consumption, elapsed cook time, ambient temperature and product temperature were monitored for the duration of each test at five-second intervals. The Simple Steam does not employ a separate boiler, water connection or drain. Therefore, water consumption and condensate temperature were not monitored. Two and a half gallon of water was poured into both the trough above the door and 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 was 2.5 gallons per test day. Full- and Light-Load Ice-Pan Test The ice-pan tests were intended to emulate cooking frozen vegetables, while better meeting three essential testing criteria (repeatability, reproducibility, and simplicity). For a full load, the Simple Steam heated the three ice pans to an average temperature 180 F with a cook time of 20.3 minutes, delivering 89.5% energy efficiency and 71.0 lb/h production capacity. Typically, steamers are not loaded to full capacity. The light-load test emulates such a cooking scenario with a single pan placed in the middle rack of the compartment. The cook time for a single ice pan was reduced to a repeatable 8.3 minutes. The one-pan loading scenario also reduced cooking energy efficiency and productivity, 85.9% and 57.9 lb/h, respectively

19 Results Full- and Light-Load Green Peas Test 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 0.85 Btu/lb F for thawed peas. 3 The Simple Steam required 21.4 minutes to cook the full load of frozen green peas with a cooking energy efficiency of 86.7% and production capacity of 67.2 lb/h. The light-load test required an average of 11.8 minutes when cooking a single pan of frozen green peas. Cooking energy efficiency and productivity were determined to be 74.5% and 40.8 lb/h, respectively. Full- and Light-Load Potatoes Test The red potatoes contained 84% moisture by weight with the specific heat (Cp) of 0.87 Btu/lb F. 3 A full-load of potatoes averaged 23.5 minutes to reach a bulk cook temperature of F. The cooking efficiency and production capacity were 69.0% and 61.4 lb/h, respectively. The single pan of red potatoes needed 21.6 minutes to achieve an average bulk temperature of F. The light-load potato test lowered the energy efficiency to 41.5% and productivity to 22.3 lb/h. Result 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 large surface area to weight 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 the slow nature of condensation

20 Results For both the full- and light-load scenarios, a large reduction in steamer cooking efficiencies were observed when comparing frozen green peas to fresh red potatoes: full load (86.7% % = 17.7%) and light load (74.5% % = 33.0%). 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. Table 3-2 summarizes the Simple Steam s performance. Figures 3-2 and 3-3 compare these results in a graphical format. Table 3-2. Cooking Energy Efficiency and Production Capacity Test Results. Full-Load Ice Pans Light-Load Ice Pans Full-Load Peas Light-Load Peas Full-Load Potatoes Light-Load Potatoes Number of Pan(s) Cook Time (min) Energy Input Rate (kw) Energy Efficiency (%) Production Rate (lb/h)

21 Results Ice Pans 89.5% Peas 86.7% Ice Pan 85.9% Efficiency (%) Potatoes 69.0% Peas 74.5% Potatoes 41.5% Figure 3-2. Steamer Cooking Energy Efficiency Under Full- and Light Load Scenarios Full Load (3 pans) Light Load (1 pan) Production Capacity (lb/h) lb/h 67.2 lb/h 61.4 lb/h Figure 3-3. Steamer Production Capacity Ice Pans Peas Potatoes

22 4 Conclusions The Southbend Simple Steam, Model EZ-3, is amongst the top energy efficient countertop steamers tested at the Food Service Technology Center. By eliminating the water feed and condensate drain, water usage and energy consumption is greatly reduced. Steam is forced to condense on the food product instead of escaping down the drain. The lack of a separate boiler eliminates calcium carbonate problems and expensive chemical costs. The EZ-3 is highly efficient in transferring energy into fast-cook food product such as frozen green peas. For a full load, 86.7% of the total consumed energy went into heating the food and for a light load, 74.5%. Also, the EZ-3 performed well in steaming hard-to-cook product such as whole red potatoes: 69.0% for full load and 41.5% for light load

23 5 References 1. American Society for Testing and Materials Standard Test Method for the Performance of Steam Cookers. ASTM Designation F , in Annual Book of ASTM Standards, Philadelphia: American Society for Testing and Materials. 2. American Society for Testing and Materials Standard Test Method for the Performance of Steam Cookers. ASTM Designation F , in Annual Book of ASTM Standards, Philadelphia: American Society for Testing and Materials. 3. Food Service Technology Center Development and Application of a Uniform Testing Procedure for Steam Cookers. Report Product and Services Department. San Francisco, California: Pacific Gas and Electric Company. 4. American Society of Heating, Refrigeration and Air-Conditioning Engineers, Inc ASHRAE Handbook. Refrigeration Systems and Applications. I-P Edition. Chapter 25: Commodity Storage Requirements. Atlanta, Georgia. 5. Foodservice Equipment Reports. Lab Time! 3 Steamers Take the Test. October Vol. 1. No. 10. Pp Gill Ashton Publishing, L.L.C, Ill

24 A Glossary Boiler 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 Idle Energy Rate Idle Energy Rate Idle Rate Idle Energy Consumption Rate Rate of energy consumed by the steam cooker while maintaining boiler operating pressure or temperature with no cooking taking place. Boiler Preheat Preheat Process of bringing the boiler water from potable supply temperature to operating temperature (pressure). Boiler Preheat Duration Preheat Time Preheat Period Total time required for preheat, from preheat initiation at controls to when the steam cooker is ready to cook. Boiler Preheat Energy Preheat Energy Consumption Amount of energy consumed by the steam cooker during a preheat. Boiler Preheat Energy Rate Preheat Energy Rate The rate of appliance energy consumption while it is preheating to a predetermined temperature. 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 Efficiency Energy Efficiency Quantity of energy imparted to the specified food product expressed as a percentage of energy consumed by the steam cooker during the cooking event. Cooking Energy Rate Cooking Energy Consumption Rate Average rate of energy consumption (kbtu/h or kw) during the cooking energy efficiency test. Refers to any loading scenario in the ice, pea or potato load tests. Cook Time Cooking Period The period of time that the steamer is used for cooking. Energy Input Rate Peak rate at which a steamer consumes energy, typically reflects during preheat. Frozen Green Peas Load 12 x 20 x 2½ in. (300 x 500 x 65 mm) hotel pan filled with 8.0±0.2 lb (3630±90 g) of frozen, grade A, green peas subsequently frozen to 0±5 F (-18±2 C). One of two food product used to determine cooking energy efficiency and production capacity A-1

25 Glossary High-Pressure Steam Cooker Steam cooker wherein cooking compartment operates between 10 and 15 psig (ASTM F Classification Type III). Idle Energy Consumption Idle Energy Use The amount of energy consumed by an appliance operating under an idle condition over the duration of an idle period. Ice Load 12 x 20 x 2½ in. (300 x 500 x 65 mm) hotel pan filled with 8.0±0.2 lb (3630±90 g) of water and subsequently frozen to 0±5 F (-18±2 C). This is used to simulate a food product load in the ice load cooking energy efficiency and production capacity test. Low-Pressure Steam Cooker Steam cooker wherein cooking compartment operates between 3 and 9.9 psig (ASTM F Classification Type II). Maximum energy input rate Measured Energy Input Measured Peak Energy Input Rate Peak Rate of Energy Input Peak rate at which an appliance consumes energy. Potato Load 12 x 20 x 2½ in. (300 x 500 x 65 mm) hotel pan filled with 8.0±0.2 lb (3.6±0.1 kg) of fresh, whole, US No. 1, size B, red potatoes. One of two food product used to determine cooking energy efficiency and production capacity. Pressureless Steam Cooker Steam cooker wherein cooking compartment operates between 0 and 2.9 psig (ASTM F Classification Type I). Production Capacity Maximum rate (lb(kg)/h) at which steam cooker can bring the specified food product to a specified "cooked" condition. Production Rate Rate (lb(kg)/h) at which steam cooker brings the specified food product to a specified "cooked" condition. Rated Energy Input Rate Input Rating (ANSI definition) Nameplate Energy Input Rate Rated Input 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. Water Consumption 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 A-2

26 B Appliance Specifications Appendix B includes the product literature for the Southbend Simple Steam, model EZ-3, steamer B-1

27 COUNTERTOP STEAMER A Middleby Company SIMPLE STEAM - 3 AND 5 PAN Standard Features - Stainless Steel Construction - Available in 3 and 5 Pan - Boilerless Design - Requires no routine maintenance - No Water Connection - Equipped with Drain pan - NO drain required - Low Water and Energy Usage - Simple ON/OFF Controls - Front Serviceable - No routine deliming - Field reversible door - Zero side clearance - Produces steam on demand required by product being cooked - One year Parts and Labor Warranty EZ-3 EZ-3 (3 Pan); EZ-5 (5 Pan) EZ-5 Job Item# Exterior Finish: 304 stainless steel finish with #4 sanitary finish. Interior Finish: 304 Stainless steel. Fully Insulated cooking compartment Power Source: Electric. One power source for controls and elements as well as one ground wire. A positive ground connection is essential. Controls: ON/OFF Lever: In the OFF position the power is off and the drain valve is open. In the ON position, the power is on ad the drain valve is closed. STANDARD CONSTRUCTION SPECIFICATIONS 60-Minute Timer: Time can be set between 1 and 60 minutes. When the time expires, buzzer sounds. Buzzer can be disabled by turning knob to manual position. Timer has no effect on the operation of the steamer. Automatic Operation: Steam in only generated when required by food being cooked. With no food in the cavity, the unit idles at operating temperature. CHECK WATER LEVEL Light: Indicates that the cavity does not have sufficient water. Water can be added through the trough over the door without opening the door, if desired. Legs: 4 stainless steel adjustable legs WATER QUALITY STATEMENT Water quality is the major factor affecting the performance of your appliance. If you are unsure of water quality, consult a local water treatment specialist and have the water analyzed. Your water supply must be within these general guidelines: Total dissolved solids - less than 60 PPM Total alkalinity - less than 20 PPM Silica - less than 13 PPM Chlorine -less than 1.5 PPM ph Factor Water which fails to meet these standards should be treated by installation of water conditioner. FAILURE OR MALFUNCTION OF THIS APPLIANCE DUE TO POOR WATER QUALITY IS NOT COVERED UNDER WARRANTY Form EZ A Middleby Company 07/04 Printed in USA

28 Models: EZ-3 EZ-5 2-1/2" (63) 16-1/2" (419) 30-1/2" (775) Height (see table below) 2" (51) 4" Adjustable Legs Dimensions: in (mm) FRONT VIEW SIDE VIEW TOP VIEW = Electrical Connection Terminal Block M odel Height* I nterior Dimensions Pan Capacity* * Width Depth H eight 1 " 2.5" 4" Width Crate Dimensions Depth Height Crate Volume Crated Weight EZ-3 21" (533) 13.5" (343) 22" (559) 9.5" (241) " (495) 31.5" (800) 28.5" (724) 10.1 cu. ft cu. m. 150 lbs. 68 kg. EZ " (689) 13.5" (1067) 22" (559) 15.5" (394) " (508) 34" (864) 38" (965) 15.1 cu. ft cu. m. 175 lbs kg. * Add 4 to height if 4 adjustable legs are used ** Pan Capacity is the number of 1, 2.5, or 4 high standard pans (12 wide x 20 deep) that the steamer will hold IMPORTANT: UNIT MUST BE LEVEL FOR PROPER OPERATION. WARRANTY WILL BE VOIDED FOR IMPROPER INSTALLATION. UTILITY INFORMATION MISCELLANEOUS Total Connected Amps Max. Amps per Line EZ-3 EZ-5 1-Phase 3-Phase 1-Phase 3-Phase - Check local codes for fire and sanitary regulations. 208V 60Hz V 50-60HZ V 60Hz /220V 50Hz /240V 50Hz V 60Hz Electric: EZ-3 - Total kw: 8; EZ-5 - Total kw: 11 - One fuse electrical connection is required to the terminal block of the steamer. All units are shipped per customer order, three or single phase. (A kit is available for field conversion to three phase or single phase.) The fused connection must be wired for the required voltage and maximum amperage as listed in the above chart. NOTICE: Southbend has a policy of continuous product research and improvement. We reserve the right to change specifications and product design without notice. Such revisions do not entitle the buyer to corresponding changes, improvements, additions or replacements for previously purchased equipment. - SS-6 Stand - SS-36 Stand - SS-44 Stand OPTIONS AND ACCESSORIES - Pan guides for stands - Table mount stand - 208V or 240V - 220V 50/60Hz, 3-phase - 480V 60Hz, 3-phase Form EZ INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE Old Honeycutt Rd., Fuquay-Varina, NC

29 C Results Reporting Sheets Manufacturer: Southbend, A Middleby Company Model: Simple Steam, model EZ-3 Date: September 1999 Section 11.1 Test Steam Cooker ASTM F 1216 Classification (check one for each classification) Type I - Zero to 2.9 psig compartment pressure Type II - Three to 9.9 psig compartment pressure Type III - Ten to 15 psig compartment pressure Size One Compartment, 3 full-size pan capacity Size One Compartment, 4 full-size pan capacity Size One Compartment, 5 full-size pan capacity Size One Compartment, 6 full-size pan capacity Size One Compartment, 6 full-size pan capacity Size Two Compartment, 8 full-size pan capacity Size Two Compartment, 10 full-size pan capacity Size Two Compartment, 12 full-size pan capacity Size Two Compartment, 16 full-size pan capacity Size Three Compartment, 12 full-size pan capacity Size Three Compartment, 15 full-size pan capacity Size Three Compartment, 18 full-size pan capacity Size Three Compartment, 24 full-size pan capacity Style A - Counter mounted 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 Class D - Self-contained electric steam generator C-1

30 Results Reporting Sheets Description of operational characteristics: The ON/OFF lever is placed in the ON position, and two and a half gallons of water is manually poured into the trough above the door and the bottom of the cooking compartment. The heating element fires up when the door is closed. Water is manually drained at the end of the day or after a cooking event. Section 11.2 Apparatus The steamer was installed on a metal table under a 4-foot-deep canopy hood that was 6 feet 6 inches above the floor. The hood operated at a nominal exhaust rate of 150 cfm per linear foot of hood. There was at least 6 inches of clearance between the vertical plane of the steamer and the edge of the hood. The steamer was instrumented with an electric transducer to measure power and energy; a voltage regulator was used to maintain within 5 percent range of 208 V for all tests. A computerized data acquisition system recorded test information at 5-seconds intervals. All test apparatus were installed in accordance with Section 9 of the ASTM test method. Section 11.4 Energy Input Rate Test Voltage 208 ± 5.2 V Measured 8.02 kw Rated 8.3 kw Percent Difference between Measured and Rated 3.4 % Section 11.5 Boiler Preheat Energy Consumption and Duration Test Voltage 208 ± 5.2 V Energy Consumption 1.8 kwh Duration 8.7 min Section 11.6 Boiler Idle Energy Rate Test Voltage Idle Energy Rate 208 ± 5.2 V 0.92 kw C-2

31 Results Reporting Sheets Section 11.7 Ice Pan Cooking Time, Energy Efficiency, Energy Rate, Production Capacity, and Water Consumption Rate Full Load: Test Voltage 208 ± 5.2 V Cooking Time 20.3 min Cooking Energy Efficiency 89.5 ± 1.9 % Cooking Energy Rate 7.3 ± 0.1 kw Production Capacity 71.0 ± 1.7 lb/h Water Consumption Rate <2.5 gal/h Light Load: Test Voltage 208 ± 5.2 V Cooking Time 8.3 min Cooking Energy Efficiency 85.9 ± 2.7 % Cooking Energy Rate 6.2 ± 0.1 kw Production Rate 57.9 ± 2.2 lb/h Water Consumption Rate <2.5 gal/h Section 11.8 Frozen Green Peas Cooking Time, Energy Efficiency, Energy Rate, Production Capacity, and Water Consumption Rate Full Load: Test Voltage 208 ± 5.2 V Cooking Time 21.4 min Cooking Energy Efficiency 86.7 ± 0.9 % Cooking Energy Rate 6.1 ± 0.4 kw Production Capacity 67.2 ± 4.4 lb/h Water Consumption Rate <2.5 gal/h C-3

32 Results Reporting Sheets Light Load: Test Voltage 208 ± 5.2 V Cooking Time 11.8 min Cooking Energy Efficiency 74.5 ± 1.4 % Cooking Energy Rate 4.2 ± 0 kw Production Rate 40.8 ± 0.5 lb/h Water Consumption Rate <2.5 gal/h Section 11.9 Whole Red Potatoes Cooking Time, Energy Efficiency, Energy Rate, Production Capacity, and Water Consumption Rate Full Load: Test Voltage 208 ± 5.2 V Cooking Time 23.5 min Cooking Energy Efficiency 69.0 % Cooking Energy Rate 2.9 kw Production Capacity 61.4 lb/h Water Consumption Rate <2.5 gal/h Light Load: Test Voltage 208 ± 5.2 V Cooking Time 21.6 min Cooking Energy Efficiency 41.5 ± 3.1 % Cooking Energy Rate 1.8 ± 0.1 kw Production Rate 22.3 ± 0.6 lb/h Water Consumption Rate <2.5 gal/h C-4

33 D Cooking Energy Efficiency Data Table D-1. Preheat and Idle Data Measured Values Replication 1 Replication 2 Replication 3 Preheat Time (min) Preheat Energy (kwh) Idle Time (min) Idle Energy (kwh) Calculated Values Preheat Energy Rate (kw) Idle Energy Rate (kw) Idle Factor (%) D-1

34 Cooking Energy Efficiency Data Table D-2. Full-Load Ice Pan Data Measured Values Replication 1 Replication 2 Replication 3 Number of Pan(s) Cook Time (min) Initial Temperature of Ice Final Temperature of Ice ( F) Weight of Stainless-Steel Pans (lb) Weight of Ice (lb) Condensate Temperature ( F) n/a n/a n/a Water Consumption (gal/h) n/a n/a n/a Calculated Values Cooking Energy (kwh) Energy Consumed by Ice (Btu) Energy Consumed by Pans (Btu) Energy of Boiler Re-init (Btu) Energy Consumed by the Steamer (Btu) Cooking Energy Rate (kw) Productivity (lb/h) Energy Efficiency (%) D-2

35 Cooking Energy Efficiency Data Table D-3. Light-Load Ice Pan Data Measured Values Replication 1 Replication 2 Replication 3 Number of Pan(s) Cook Time (min) Initial Temperature of Ice Final Temperature of Ice ( F) Weight of Stainless-Steel Pans (lb) Weight of Ice (lb) Condensate Temperature ( F) n/a n/a n/a Water Consumption (gal/h) n/a n/a n/a Calculated Values Cooking Energy (kwh) Energy Consumed by Ice (Btu) Energy Consumed by Pans (Btu) Energy of Boiler Re-init (Btu) Energy Consumed by the Steamer (Btu) Cooking Energy Rate (kw) Productivity (lb/h) Energy Efficiency (%) D-3

36 Cooking Energy Efficiency Data Table D-4. Full-Load Peas Data Measured Values Replication 1 Replication 2 Replication 3 Number of Pan(s) Cook Time (min) Initial Water Temperature ( F) Final Water Temperature ( F) Frozen Food Temperature ( F) Weight of Empty Calorimeter (lb) Weight of Full Calorimeter (lb) Weight of Calorimeter Water (lb) Weight of Cooked Food (lb) Weight of Frozen Food (lb) Weight of Stainless-Steel Pans (lb) Moisture Content (%) Condensate Temperature ( F) n/a n/a n/a Water Consumption (gal/h) n/a n/a n/a Calculated Values Moisture Weight in Green Peas(lb) Final Food Temperature ( F) Cooking Energy (kwh) Energy Consumed by Green Peas (Btu) Energy Consumed by Pans (Btu) Energy of Boiler Re-init (Btu) Energy Consumed by the Steamer (Btu) Cooking Energy Rate (kw) Productivity (lb/h) Energy Efficiency (%) D-4

37 Cooking Energy Efficiency Data Table D-5. Light-Load Peas Data Measured Values Replication 1 Replication 2 Replication 3 Number of Pan(s) Cook Time (min) Initial Water Temperature ( F) Final Water Temperature ( F) Frozen Food Temperature ( F) Weight of Empty Calorimeter (lb) Weight of Full Calorimeter (lb) Weight of Calorimeter Water (lb) Weight of Cooked Food (lb) Weight of Frozen Food (lb) Weight of Stainless-Steel Pans (lb) Moisture Content (%) Condensate Temperature ( F) n/a n/a n/a Water Consumption (gal/h) n/a n/a n/a Calculated Values Moisture Weight in Green Peas(lb) Final Food Temperature ( F) Cooking Energy (kwh) Energy Consumed by Green Peas (Btu) Energy Consumed by Pans (Btu) Energy of Boiler Re-init (Btu) Energy Consumed by the Steamer (Btu) Cooking Energy Rate (kw) Productivity (lb/h) Energy Efficiency (%) D-5

38 Cooking Energy Efficiency Data Table D-6. Full-Load Potatoes Data Measured Values Replication 1 Replication 2 Number of Pan(s) 3 3 Cook Time (min) Temperature of Uncooked Potatoes ( F) Temperature of Cooked Potatoes ( F) Weight of Stainless-Steel Pans (lb) Weight of Potatoes (lb) Total Potato Count Moisture Content (%) Condensate Temperature ( F) n/a n/a Water Consumption (gal/h) n/a n/a Calculated Values Moisture Weight in Potatoes (lb) Average Weight of Each Potatoes (lb) Cooking Energy (kwh) Energy Consumed by Potatoes (Btu) Energy Consumed by Pans (Btu) Energy of Boiler Re-init (Btu) 0 0 Energy Consumed by the Steamer (Btu) Cooking Energy Rate (kw) Productivity (lb/h) Energy Efficiency (%) D-6

39 Cooking Energy Efficiency Data Table D-7. Light-Load Potatoes Data Measured Values Replication 1 Replication 2 Replication 3 Number of Pan(s) Cook Time (min) Temperature of Uncooked Potatoes ( F) Temperature of Cooked Potatoes ( F) Weight of Stainless-Steel Pans (lb) Weight of Potatoes (lb) Total Potato Count Moisture Content (%) Condensate Temperature ( F) n/a n/a n/a Water Consumption (gal/h) n/a n/a n/a Calculated Values Moisture Weight in Potatoes (lb) Average Weight of Each Potatoes (lb) Cooking Energy (kwh) Energy Consumed by Potatoes (Btu) Energy Consumed by Pans (Btu) Energy of Boiler Re-init (Btu) Energy Consumed by the Steamer (Btu) Cooking Energy Rate (kw) Productivity (lb/h) Energy Efficiency (%) D-7