Appliance Test Report - Food Service Technology Center

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Rational SCC WE 202G Appliance Test Report and russet potato tests for steam and convection mode, respectively. The SCC WE 202G oven achieved a cooking energy efficiency of 56.2% while producing 630.1 lb of cooked red potatoes per hour in steam mode. In convection mode, the oven achieved a cooking energy efficiency of 55.8% while producing 372.8 lb of cooked russet potatoes per hour. A summary of the test results is presented in Table 1. Table 1: Summary of Rational SCC WE 202G Combination Oven Performance Steam Convection Combination Rated Energy Input Rate (Btu/h) 193,000 340,000 340,000 Measured Energy Input Rate (Btu/h) 199,753 347,905 346,874 Preheat: Final Preheat Temperature (°F) 207 345 345 Duration (min) 5.80 3.86 7.44 Energy Consumption (Btu)* 15,844 12,556 22,593 Idle Energy Rate (Btu/h)* 14,447 9,403 19,480 Food Product Red Potatoes Russet Potatoes – Cook Time (min) 30.55 46.44 – Cooking Energy Efficiency (%) 56.2 ± 0.8 55.8 ± 1.7 – Production Capacity (lb/h) 630.1 ± 29.0 372.8 ± 20.8 – Food Service Technology Center Report # 501311101-R0 6
Rational SCC WE 202G Appliance Test Report Introduction Background The test methods in this report were approved and ratified by the American Society for Testing and Materials (ASTM) in designation F2861-10. These test methods allow for benchmarking of equipment in a way that users can make meaningful comparisons between appliances. ASTM appliance performance standards can be used to estimate an appliance’s contribution to the energy consumption of an end-user’s kitchen. The ASTM designation F2861-10 test method characterizes oven performance in convection and steam modes. Objectives The objective of this report is to examine the operation and performance of the Rational SCC WE 202G under the controlled conditions of the ASTM designation F2861-10, Standard Test Method for Enhanced Performance of Combination Ovens in Various Modes. 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 appliance from room temperature to operating conditions using steam mode. 3. Determine the time and energy required to preheat the appliance from room temperature to operating conditions using convection and combination modes. 4. Determine the idle energy rate with the appliance set to maintain 212°F in the cooking cavity using steam mode. 2 5. Determine the idle energy rate with the appliance set to maintain 350°F in the cooking cavity using convection and combination modes. 6. Document the water consumption, cooking energy consumption and cooking energy efficiency under heavy-load conditions using red potatoes as the test product in steam mode. 7. Document the water consumption, cooking energy consumption and cooking energy efficiency under heavy-load conditions using russet potatoes as the test product in convection mode. 8. Determine the product cook time and production capacity in both steam and convection modes. 9. Estimate the annual operating cost for operating the combination oven using a standard cost model. 2 See Appendix B: Deviations. Food Service Technology Center Report # 501311101-R0 7
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