Food Service Technology Center

Transcription

1 Food Service Technology Center Verti-Max VMG-X1 Electric Griddle Expanded Test Report Application of ASTM Standard Test Method F Reapproved (2007) May 2014 Prepared by: Denis Livchak Fisher-Nickel, Inc. Prepared for: Pacific Gas & Electric Company Customer Energy Efficiency Programs PO Box San Francisco, California Fisher-Nickel, Inc. All rights reserved. 2014

2 Food Service Technology Center Background The information in this report is based on data generated at the Pacific Gas and Electric Company (PG&E) Food Service Technology Center (FSTC). Dedicated to the advancement of the foodservice industry, The FSTC has focused on the development of standard test methods for commercial foodservice equipment since The primary component of the FSTC is a 10,000 square-foot laboratory equipped with energy monitoring and data acquisition hardware, 60 linear feet of canopy exhaust hoods integrated with utility distribution systems, equipment setup and storage areas, and a state-of-the-art demonstration and training facility. The FSTC Energy Efficiency for Foodservice Program is funded by California utility customers and administered by PG&E under the auspices of the California Public Utilities Commission (CPUC). California customers are not obligated to purchase any additional services offered by the contractor. Policy on the Use of Food Service Technology Center Test Results and Other Related Information Fisher-Nickel, Inc. and the FSTC do not endorse particular products or services from any specific manufacturer or service provider. The FSTC is strongly committed to testing foodservice equipment 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. Disclaimer Copyright 2014 Pacific Gas and Electric Company Food Service Technology Center. All rights reserved. Reproduction or distribution of the whole or any part of the contents of this document without written permission of FSTC is prohibited. Results relate only to the item(s) tested. Neither, Fisher- Nickel, Inc., PG&E nor any of their employees, or the FSTC, make any warranty, expressed or implied, or assume any legal liability of responsibility for the accuracy, completeness, or usefulness of any data, information, method, product or process disclosed in this document, or represents that its use will not infringe any privately-owned rights, including but not limited to, patents, trademarks, or copyrights. Reference to specific products or manufacturers is not an endorsement of that product or manufacturer by Fisher-Nickel, Inc., the FSTC, or PG&E. In no event will Fisher-Nickel, Inc. or PG&E be liable for any special, incidental, consequential, indirect, or similar damages, including but not limited to lost profits, lost market share, lost savings, lost data, increased cost of production, or any other damages arising out of the use of the data or the interpretation of the data presented in this report. Retention of this consulting firm by PG&E to develop this report does not constitute endorsement by PG&E for any work performed other than that specified in the scope of this project. Legal Notice This report was prepared as a result of work sponsored by the California Public Utilities Commission (CPUC). It does not necessarily represent the views of the CPUC, its employees, or the State of California. The CPUC, 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 CPUC nor has the CPUC passed upon the accuracy or adequacy of the information in this report. Revision History Revision num. Date Description Author(s) 0 May 2014 Initial release Denis Livchak Page 2 of 26

3 Contents Page Executive Summary... 5 Introduction... 7 Background... 7 Objectives... 8 Appliance Description... 8 Methods and Results Setup and Instrumentation Measured Energy Input Rate Test Hamburger Cooking Tests Energy Cost Model Conclusions Appendix A: Glossary of Terms Appendix B: Additions, Deviations and Exclusions Appendix C: Appliance Test Summary Report Appendix D: Appliance Specifications Additional Resources Addendum: Report Certification Page 3 of 26

4 Figures Page Figure 1: Verti-Max VMG-X1 Vertical Griddle... 5 Figure 2: Verti-Max VMG-X1 vertical griddle front view... 9 Figure 3: Verti-Max Programmable Controller... 9 Figure 4: Middle Plate Thermocouple Attached With High Temperature Tape Figure 5: Front Plate Thermocouple Welded to the Surface Next to a Taped Thermocouple Figure 6: Preheat Characteristics at 350 F Target Cooking Surface Temperature Figure 7: Idle Characteristics at 350 F Target Cook Surface Temperature Figure 8: 80/20 Burgers Cooked to 35 ± 2% weight loss specification Figure 9: Verti-Max VMG-X1 Frozen Burger Barrel Load Cooking Profile Tables Page Table 1: Summary of Verti-Max VMG-X1 Performance... 6 Table 2: Appliance Specifications... 9 Table 3: Testing Equipment Inventory Table 4: Input Rate Test Results Table 5: Preheat and Idle Test Results at 350 F Target Cooking Surface Temperature Table 6: Heavy-Load Cooking-Energy Efficiency and Production Capacity Test Results Table 7: Daily Operation Assumptions Table 8: Estimated Energy Consumption and Cost Page 4 of 26

5 Executive Summary Griddles are designed to cook a variety of foods; however the most common application for griddles is to cook hamburgers. Double-sided griddles have been on the market for over a decade, with the ability to cook burgers on both sides without the need to flip them. Cooking the burger on both sides reduces the cook time and decreases the possibility of human error compared to traditional single-sided griddles. The Verti-Max VMG-X1 (Figure 1) is an innovative development of the two-sided cooking concept, with individual vertical cooking platens that allow more uniform temperature distribution while cooking product evenly on both sides. The Verti-Max VMG-X1 vertical grill has the capacity to cook nine frozen burgers simultaneously and unload them into a tray automatically while diverting the grease in a separate compartment. With zero recovery time, the next batch of product is ready for loading immediately after the previous load has been cooked. The griddle has two sets of plates that come in contact with the food operated by two separate steam generators. The high pressure steam is injected inside the plates to heat the plate surface. This is a closed loop system and the steam does not come in contact with the food. Two steam generators are rated at a combined 9 kw input rate. A solid state control panel controls the griddle s temperature, four programmable timers, and operates the griddle plates. Griddle cleaning and loading times are minimized using a vertical load and unload design. FSTC engineers tested the griddle under the tightlycontrolled conditions of the American Society for Testing and Materials (ASTM). Griddle performance results were characterized by preheat time and energy consumption, idle energy consumption rate, cooking-energy efficiency, production capacity, and the average recovery time of the griddle surface temperature. Preheat energy consumption and idle energy rate were documented in all tests. The test method was Figure 1: Verti-Max VMG-X1 Vertical Griddle Page 5 of 26

6 based on the Standard Test method for Performance of Double-Sided Griddles (F ), and cooking data was gathered from cooking 80/20 hamburger patties. When cooking hamburger patties, the griddle achieved a cooking-energy efficiency of 86.8% while producing 45.2 lb of burgers per hour. In each cooking run, the cooking surface temperature never dropped below the recovery temperature threshold throughout the entire cooking period. A summary of the test results is presented in Table 1. Table 1: Summary of Verti-Max VMG-X1 Performance Food Product Hamburger Patties Rated Energy Input Rate (kw) 9.00 Measured Energy Input Rate (kw) 9.00 Preheat: Preheat Target Surface Temperature ( F) Final Preheat Temperature ( F) Preheat Time (min) Energy Consumption (kwh) Idle Energy Rate (kw) 1.40 Cook Time (min) 2.50 Cooking-Energy Efficiency (%) a 86.8 ± 3.3 Production Capacity (lb/h) a 45.2 ± 1.6 Average Recovery Time (sec) 0.00 b a The ± range in this row indicates the experimental uncertainty in the test results based on three test runs. b The cooking temperature of the cooking surface had completely recovered by the time the burger patties had cooked. Page 6 of 26

7 Introduction Background The standard flat top griddle has been a staple of commercial kitchens for much of the 20 th century, but has seen very little design improvements over that span. A few decades ago, the double-sided griddle revolutionized cooking by doubling the surface area contact with food product while decreasing cook times. Doublesided griddles have largely been used for cooking hamburger patties in large quantities. These appliances are common to quick service restaurants where large amounts of frozen burgers are cooked consistently without the need to flip the burgers. The most common double-sided design is the clamshell griddle with the bottom cooking surface that looks like a conventional griddle and a pneumatically actuated top plate heated by electric resistance elements. The clamshell griddle needs to be scraped of debris and grease after each cooking cycle. The recent development of the Verti-Max vertical griddle has been an evolutionary step toward an even more efficient griddle; one that can cook a variety of product in less time, while occupying a fraction of the footprint of a conventional griddle. The Verti-Max griddle is simple to operate with product loaded from the top. Product is cooked by two contact cooking surfaces that heat each side simultaneously. Any fat rendered during the cooking process runs off by gravity into a grease tray as the product cooks. At the end of the cooking cycle, a slot opens in the bottom allowing the product to drop into a separate receiving tray without the need of a spatula. Once the cooked product drops into the receiving tray, the next product is ready to be loaded again through the top. This vertical cooking method reduces the human error associated with loading and removing the burgers from the cooking surface and allows for easier grease removal. The load and unload times and grease removal times are reduced compared to a clam shell design griddle. Furthermore, this unique design can accommodate the addition of an automated loading system. The American Society for Testing and Materials (ASTM) standard F1605 is the industry recognized test method for evaluating the performance of double-sided griddles. The test method quantifies energy consumption under different operating conditions (preheat, idle and cooking). This method allows for equipment benchmarking 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 enduser s kitchen. The glossary in Appendix A is provided so that the reader has a quick reference to the terms used in this report. Page 7 of 26

8 Objectives The objective of this report is to examine the operation and performance of the Verti-Max VMG-X1 electric griddle under conditions specified in the ASTM test methods mentioned above. The scope of this testing is as follows: 1. Verify that the griddle is operating at the manufacturer s rated energy input. 2. Determine the time and energy required to preheat the griddle from room temperature to operating conditions. 3. Calculate the griddle s preheat energy rate and idle energy rate. 4. Determine the griddle s cooking energy consumption, product cook time, and recovery time using 80/20 hamburger patties as the test product under heavy-load conditions. 5. Calculate the griddle s cooking energy rate, cooking-energy efficiency, and production capacity. 6. Estimate the annual operating cost for the griddle using a standard cost model. Appliance Description The LTE Verti-Max VMG-X1 (see Figure 1) is a vertical electric double-sided griddle with a total rated input of 9 kw. The griddle utilizes two steam generators to circulate high pressure steam through two sets of griddle platens. This unique design is especially suited for cooking uniformly-sized frozen food products, but can be adapted to accommodate fresh products such as hot dogs. The griddle includes nine vertical cooking compartments, each with two heated plates that are actuated to stay in contact with the product during cooking. Each plate surface is square with 6 inches on each edge and coated with non-stick material. Once the product is cooked, the platens separate and a slot opens to allow the cooked product to drop into a receiving bin. A controller regulates both steam generators and maintains a constant temperature of the cooking platens. The controller is equipped with four programmable timers and releases the platens once the food is cooked. Cooking controls, platen actuators and the steam generators operate at 208V single-phase. The Verti-Max is only slightly wider than one foot and can be loaded from the front without the risk of burns on the cooking surface. An automatic loading system can be used in conjunction with this top loading griddle where the product is automatically removed from a freezer and inserted in the top slots of the griddle. The cooked product is collected from the bottom tray for serving. Because it is unnecessary to clean the griddle between each cooking cycle and product can be loaded simultaneously in all the slots, turnaround time can be reduced even in comparison to the highest production capacity double-sided griddles. Appliance specifications are listed in Table 2 and the manufacturer s literature is provided in Appendix C. Page 8 of 26

9 Figure 2: Verti-Max VMG-X1 vertical griddle front view Figure 3: Verti-Max Programmable Controller Table 2: Appliance Specifications Manufacturer LTE Enterprises LLC Model Verti-Max VMG-X1 Serial Number Prototype Generic Appliance Type Vertical Double-Sided Griddle Rated Input 9 kw Construction Stainless steel Controls Digitally-controlled temperature and countdown timers Burger Capacity 9 External Dimensions (W x D x H) 14.5" x 26" x 39" Page 9 of 26

10 Methods and Results Setup and Instrumentation FSTC researchers installed the griddle on a tiled floor under a 4-foot-deep canopy hood, which operated at a nominal exhaust rate of 300 cfm per linear foot. The hood was mounted 6 feet, 6 inches above the floor, with at least 6 inches of clearance between the vertical plane of the griddle and the hood s edge. All test apparatus were installed in accordance with Section 9 of the ASTM test method. Table 3 lists the equipment used to measure the griddle s temperature and energy as well as the weight of the raw and cooked product. To measure temperatures of the cooking surface, researchers used Type-K Teflon coated thermocouples with a welded junction attached to the plates of the griddle with high temperature tape shown in Figure 4. Thermocouples were attached to the front, middle and back plate. An additional thermocouple was welded to the surface of the first plate to verify the accuracy of the taped thermocouples shown in Figure 5. Figure 4: Middle Plate Thermocouple Attached With High Temperature Tape Figure 5: Front Plate Thermocouple Welded to the Surface Next to a Taped Thermocouple Page 10 of 26

11 Electrical power and energy were measured with a calibrated watt/watt-hour transducer that generated a pulse for every 7.5 watt-hours generated. The griddle was rated for V and connected to a voltage regulator. Voltage was adjusted to 223V to match the 9 kw input rate of the dual steam generator for the griddle. The watt-hour transducer and thermocouples were connected to a data logger which recorded data every five seconds. Table 3: Testing Equipment Inventory Equipment Type Manufacturer Model Measurement Range Resolution Calibration Date Next Calibration Date Electric meter (ALB Electro Industries Shark A 75 A 7.5 Wh 11/13/12 11/13/13 201) Table scale (ALE 503) Acculab SVI-20B 0 lb 44 lb lb 12/11/12 12/11/13 Moisture scale (ALB 203) Metler SB lb 35.5 lb lb 12/14/12 12/14/13 Handheld temperature reader (ALC 302) Fluke 52 II -200 C 1,372 C 0.1 C 12/10/12 5/12/14 Measured Energy Input Rate Test Rated energy input rate is the maximum or peak rate at which the griddle consumes energy, as specified on the griddle s nameplate. Measured energy input rate is the maximum or peak rate of energy consumption which is recorded during a period when the heating elements are fully energized (such as preheat). The measured energy input rate of the Verti-Max VMG-X1 griddle was taken from a single four-minute test, with the first minute discarded. The voltage regulator was adjusted to 223V to match the 9 kw combined input rate of the boilers. This procedure ensured that the griddle was operating at a measured energy input rate that was within ±5% of its rated energy input rate. The energy input rate was recorded from the second to the fourth minute of preheat and determined to be 9 kw. Table 4 summarizes the results from the input test. Table 4: Input Rate Test Results Rated Energy Input Rate (kw) 9.0 kw Measured Energy Input Rate (kw) 9.0 kw Percentage Difference (%) 0 Page 11 of 26

12 Hamburger Cooking Tests Researchers at the Food Service Technology Center conducted tests on the Verti-Max VMG-X1 according to ASTM standard F (reapproved in 2007), using a target griddle surface temperature of 350 F to determine preheat time and energy consumption, as well as the idle energy rate. This target temperature was used to cook frozen ¼-pound, 80/20 hamburger patties when determining cooking-energy efficiency, production capacity, and average recovery time of the griddle surface temperature. Preheat Test The preheat tests were conducted at the beginning of a test day after the cooking surface had been stabilized to room temperature overnight. Recording began when the griddle was first turned on, so any time delay before the powering of the elements after the griddle was turned on was included in the test. The griddle was preheated from room temperature (75 ± 5 F) to 340 F, and the time and energy recorded. During preheat the griddle thermostat was set for 350 F where the temperature stabilized, as seen in Figure 6. Over the course of the preheat test, the griddle reached a ready-to-cook state in minutes while consuming 2,483 Wh. Cooking Surface Temperature ( F) Test Time (min) Figure 6: Preheat Characteristics at 350 F Target Cooking Surface Temperature Page 12 of 26

13 Idle Test After the griddle was preheated to a target cooking surface temperature of 350 F using a control set point temperature of 352 F, it was allowed to stabilize for at least one hour before beginning the idle tests. The griddle was set to Load Mode, meaning that the cooking platens were separated and ready to load the burgers. Time and energy consumption were monitored to determine the idle energy rate, which represents the energy required to maintain the given target cooking surface temperature for a period of at least three hours. During this period, the griddle s energy rate was 1,400 W while maintaining an average temperature of F throughout the three hour test. Figure 7 shows the idle characteristics for the griddle at the 350 F target cooking surface Cook Surface Temperature (F) Test Time (min) Figure 7: Idle Characteristics at 350 F Target Cook Surface Temperature The idle test was also performed with the platens in Cook Mode with the cooking platens closer together than Load Mode; this resulted in an idle rate of 1,450 W. The top part of the griddle remains open during the idle testing, exposing the cooking platens to ambient air. Putting a cover over the platens when not cooking would reduce the heat loss from the platens to ambient air. An idle test was conducted with a 16 gauge steel sheet covering the cooking slots resulting in a 823 W idle rate. Table 5 summarizes the results from preheat and idle tests in Load Mode at the 350 F target cooking surface temperature. Page 13 of 26

14 Table 5: Preheat and Idle Test Results at 350 F Target Cooking Surface Temperature Preheat Final Preheat Cooking Surface Temperature ( F) Duration (min) Energy Consumption (kwh) Idle Average Cooking Surface Temperature ( F) Electric Energy Rate (kw) Cooking Tests Cooking-energy efficiency, production capacity, and recovery rate were quantified using frozen hamburger patties. Standard 80/20, ¼-pound frozen all beef burgers were used for the cooking tests. Fat analysis was conducted using a DSC HFT1000 fat analyzer on three separate samples of the test burgers and and verified that the supply had a 18.2% beef fat content by weight. The burger patties were stabilized in the freezer at 0 F for over 24 hours. Several cook time determination runs were conducted to determine the cooking time needed to reach the required weight loss of 35 ± 2%. Three test replicates were conducted by cooking seven loads with 9 frozen burger per load (2.25 lb average initial weight per load). The first load of each replicate were considered to be stabilization and discarded. Six loads after the two stabilization loads were used for the calculation for an average of 13.5 lb per replicate. The cook time was determined to be 2.5 minutes, for subsequent replicates to ensure that the required weight loss was achieved. The griddle heating platen temperature was stabilized at 350 F for one hour. Each load of frozen burgers was weighed, and cooked for an average of 2.5 minutes. It took another average half a minute to remove the cooked burgers and to place the next load in the cooking cavity. After removing the cooked burgers from the tray they were allowed to drip on a perforated rack for two minutes and weighed again. The cooking surface temperature never dropped below the recovery temperature threshold throughout the entire cooking period. One burger from each cooked batch was set aside for moisture analysis. The griddle was allowed to stabilize for at least an hour between each replicate. The weight loss across the tree test replicates ranged from 35.2% to 36.6%. The cooked burgers are shown in Figure 8. Initial moisture content was determined by defrosting, chopping and weighing four burger patties and placing the product in an oven for 48 hours at 220 F. The product was then weighed to determine the moisture loss thereby determining the moisture content in the product prior to the oven. The same process was done with Page 14 of 26

15 the cooked product for each test replicate to determine final moisture content of the cooked burger patties. These numbers are used in calculating the latent portion of the energy to the food. The initial moisture content of the frozen burger patties was 60.8% and the final moisture ranged from 54.5% to 55.2% for the three replicates. Figure 8: 80/20 Burgers Cooked to 35 ± 2% weight loss specification 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: Cooking Energy Efficiency = Energy to Food Energy to Griddle Average heavy-load cooking-energy efficiency across these three replicates was 86.8%, with an average production capacity of 45.2 lb of frozen burger patties per hour. This production capacity includes the time to load and unload the griddle with the product in between batches. In each test, the temperature of the cooking surface had fully recovered by the end of the cooking period. The griddle s typical heavy load cooking profile is illustrated in Figure 9. Page 15 of 26

16 Cooking Surface Temperature (F ) Test Time (min) Stabilization Load 6 Test Loads Required Recovery Temperature Figure 9: Verti-Max VMG-X1 Frozen Burger Barrel Load Cooking Profile Table 6 summarizes the performance of the Verti-Max VMG-X1 when cooking ¼ lb frozen burger patties. Table 6: Heavy-Load Cooking-Energy Efficiency and Production Capacity Test Results Food Product ¼ lb Frozen 80/20 Hamburger Patties Load Size (count) 9 Cook Time (min) 2.50 Average Load / Unload Time (min) 0.49 Electric Cooking Energy Rate (kw) 6.92 Energy to Food (Btu/lb) 453 Energy to Appliance (Btu/lb) 522 Cooking-Energy Efficiency (%) 86.8 ± 3.3 Production Capacity (lb/h) 45.2 ± 1.6 Recovery Time (min) 0.00 Page 16 of 26

17 Energy Cost Model The ASTM performance test methods and results can be used to estimate annual energy consumption for the Verti-Max VMG-X1 griddle in a real-world operation. Based on the ASTM test results using frozen hamburger patties, FSTC engineers developed a simple model to calculate the relationship between the various cost factors (e.g., preheat, idle, and cooking costs), then used that model to estimate the griddle s annual operating costs. Table 7 shows the assumptions for the griddle s daily operation. Table 7: Daily Operation Assumptions Operating Time per Day (h) 18 Operating Days per Year (day) 365 Number of Preheats per Day 1 Total Amount of Food Cooked per Day (lb) 100 Based on the assumptions above, total daily energy consumption was determined by adding the daily cooking, idle, and preheat energy consumed when cooking frozen hamburger patties: E daily = Eh + Ei + np E p Where: Edaily = Daily energy consumption Eh = Daily energy imparted to food Ei = Daily energy consumed during idle np = Number of preheats per day Ep = Daily energy consumed during preheat A more detailed explanation of this formula is illustrated below: Where: W PC W n t + PC 60 p p E daily = qgas, h + qgas, i ton np E p Edaily = Daily energy consumption W = Pounds of food cooked per day Page 17 of 26

18 PC = Production Capacity qgas,h = Heavy-load cooking gas energy rate qgas,i = Idle gas energy rate ton = Total time the appliance is on per day np = Number of preheats per day tp = Duration of preheat (in minutes) Ep = Daily energy consumed during preheat Assuming the Verti-Max VMG-X1 cooked 100 lb of frozen ¼ lb hamburger patties over a 18-hour day, operated 365 days a year, and had one preheat per day, it is estimated that the griddle would consume 14,421 kwh annually. Using a rate of $0.15 per kwh, the estimated operational cost of the Verti-Max VMG-X1 griddle is $2,163 per year. Table 8 summarizes the annual energy consumption and associated energy cost for the griddle under this scenario. Table 8: Estimated Energy Consumption and Cost Electric Preheat Energy (kwh/day) 2.48 Electric Cooking Energy (kwh/day) Electric Idle Energy (kwh/day) Total Electric Energy (kwh/day) Annual Electric Consumption (kwh/year) 14,421 Annual Cost ($/year) a 2,163 a Griddle electric energy costs are based on $0.15/kWh. Annual operating costs can be greatly reduced by reducing the idle energy. Under this model s assumptions, the griddle spends most of its time idling, and covering the cooking slots with thin sheet metal during this idle time will reduce the idle rate from 1,400 W to 823 W (as previously stated in the idle section of this report). This will reduce the daily idle energy consumption from kwh to kwh resulting in an annual 3,263 kwh reduction which could save the operator $489 annually. Page 18 of 26

19 Conclusions The standard flat top griddle has been a staple of commercial kitchens for much of the 20 th century, but has seen very little design improvements over that span. The recent development of the Verti-Max vertical griddle has been an evolutionary step toward an even more efficient griddle; one that can cook a variety of product in less time, while occupying a fraction of the footprint of a conventional griddle. The Verti-Max griddle is simple to operate with product loaded from the top. Product is cooked by two contact cooking surfaces that heat each side simultaneously. The Verti-Max has the capability of cooking a variety of frozen food products and can even cook hot dogs with the proper attachments. The Verti-Max vertical griddle operates simply and effectively, with a uniform cooking surface temperature that does not drop by more than 5 F throughout the entire cooking cycle; thus batches of product can be cooked back-to-back without having to wait for the griddle to recover between successive cooking events. Cooking performance was comparable to a griddle three times larger, while maintaining a high cooking energy efficiency. Traditional griddles occupy a significant amount of space and can be a major heat and grease. The Verti-Max is only slightly wider than one foot and can be loaded from the front without the risk of burns from the exposed cooking surface. An automatic loading system can be used in conjunction with this top loading griddle where the product is automatically removed from a freezer and inserted in the top slots of the griddle. The product can then be collected from the bottom tray and be served. Because it is unnecessary to clean the griddle between each cooking cycle and product can be loaded simultaneously in all the slots, turnaround time can be reduced even in comparison to the highest production capacity Double-sided griddles. Reliable temperature uniformity and cooking consistency coupled with low cook times, no recovery time and a small footprint make the innovative Verti-Max vertical griddle a wise choice for quick service and other high output restaurants. Page 19 of 26

20 Appendix A: Glossary of Terms Barrel Load Cooking Cooking multiple loads of a food product consecutively, allowing the griddle to recover to cook temperature between loads. Cooking Energy (Btu or kwh) The total energy consumed by an appliance as it is used to cook a food product under specified test conditions. Cooking-Energy Efficiency (%) The percentage of total cooking energy which has been input to a food product during a cooking test; Expressed as the ratio of the quantity of energy imparted into food to amount of energy input to the appliance. Cooking Energy Rate (kw, Btu/h, or kbtu/h) Average rate of energy consumption, during a cooking test. Double-Sided Griddle A device for cooking food by direct contact with two hot surfaces Energy to Food (Btu/lb) Energy consumed by the food during the cooking test per initial weight, in pounds, of food cooked. Energy to Appliance (Btu/lb) Energy consumed by the griddle during the cooking test per initial weight, in pounds, of food cooked. Energy includes sum of all fuel types used (ie. energy for heating griddle, plus electric energy used by griddle controls). Food Product A type of product (eg. hamburgers, chicken, potatoes) designated by a cooking standard and prepared according to a test method which is used to determine an appliance s cooking performance. Heating Value (Btu/ft 3 ) The quantity of heat (energy) generated by the combustion of fuel. For natural gas, this quantity varies depending on the constituents of the gas. Idle Energy Rate (kw or Btu/h) The rate of energy consumption by an appliance per hour while it is holding or maintaining a stabilized operating condition or temperature. Idle Temperature ( F) The temperature of the cook surface (either selected by the appliance operator or specified for a controlled test) that is maintained by the griddle under an idle condition. Measured Energy Input Rate (kw, Btu/h, or kbtu/h) The peak rate at which an appliance will consume energy, typically measured during preheat (i.e. the period of operation when all burners or elements are on ). Does not include energy used for appliance controls. Preheat Energy (kwh, Wh or Btu) The total amount of energy consumed by an appliance during the preheat period (from ambient temperature to a specific and calibrated preheat temperature or set point). Preheat Energy Rate ( F/min) The rate, in degrees Fahrenheit per minute, at which the appliance increases temperature during preheat. Preheat Time (min) The time required for an appliance to heat from the ambient room temperature (75 ± 5 F) to a specified (and calibrated) operating temperature or thermostat set point. Production Capacity (lb/h) Maximum rate, in pounds per hour, at which an appliance can bring a specified product to a specified cooked condition. Uncertainty Measure of systematic & precision errors in specified instrumentation or measure of repeatability of a reported test result. Rated Energy Input Rate (kw, W, or Btu/h) Maximum or peak rate at which an appliance consumes energy, as rated by manufacturer and specified on the nameplate. Recovery Time (min) The average time from the removal of the last hamburger patty of a load until all sections of the cooking surface are back up to within 10 F of set temperature and are ready to be reloaded Temperature Set Point ( F) Targeted temperature set by appliance controls. Test Method A definitive procedure for the identification, measurement and evaluation of one or more qualities, characteristics, or properties of a material, product system, or service that produces a test result. Typical Day A sample day of average appliance usage based on observations and/or operator interviews. Used to develop an energy cost model for an appliance. Page 20 of 26

21 Appendix B: Additions, Deviations and Exclusions Setup and Instrumentation: The thermocouples were attached to the surface of the platens using high temperature tape instead of being tack welded on due to the permanent Teflon coating on the surface. Front, middle and back plates were within less than 5 F of each other at 350 F average temperature. So the front tack welded thermocouple reading was used for the subsequent tests instead of at the center of each linear foot as specified by section of ASTM standard Cooking Tests: Only a heavy-load test was performed for the cooking tests, rather than the light-load and heavy-load tests specified in section of ASTM standard Loading and unloading time was 30 seconds for the cooked product in between barrel load runs (limited by the cooking plate actuation time) instead of 15 seconds per linear foot for loading (Section of ASTM standard ) and 20 seconds per linear foot for surface cleaning (Section of ASTM standard ) Page 21 of 26

22 Appendix C: Appliance Test Summary Report Purpose of Testing This testing determined the energy input rate, preheat time and energy, idle energy rate, and heavy load cooking-energy efficiency of the griddle in single-sided mode by applying ASTM F (Reapproved 2007). Energy Input Rate Verti-Max VMG-X1 Vertical Griddle Test Voltage (V) 223 Rated Energy Input Rate (kw) 9.0 Measured Energy Input Rate (kw) 9.0 Difference (%) 0 Preheat Ambient Temperature ( F) 73.5 Final Preheat Temperature ( F) Duration (min) Electric Energy Consumption (kwh) Preheat Rate ( F/min) 16.1 Idle Energy Rate Nameplate Information: Ambient Temperature ( F) 75.4 Idle Temperature ( F) Idle Energy Rate (kw) 1.40 Cooking Area (sq ft) a 4.50 Idle Energy Rate per square foot (W/ft 2 ) 311 Heavy-Load Cooking Energy Efficiency b Food Product ¼ lb Frozen 80/20 Hamburger Patties Load Size (Count) 9 Cook Time (min) 2.50 Average Load / Unload Time (min) 0.49 Recovery Time (min) 0.00 Electric Cooking Energy Rate (kw) 6.92 Energy to Food (Btu/lb) 453 Energy to Appliance (Btu/lb) 522 Cooking-Energy Efficiency (%) 86.8 ± 3.3 Production Capacity (lb/hr) 45.2 ± 1.6 a cooking only area is calculated based on areas in contact with the product only. b based on a minimum of three test replicates. Page 22 of 26

23 Heavy-Load Test Data Run #1 Run #2 Run #3 Measured Values Test Date 10/29/13 10/29/13 10/29/13 Cook Time (min) Total Test Time (min) Initial Weight (lb) Final Weight (lb) Initial Moisture Content (%) 60.8% 60.8% 60.8% Final Moisture Content (%) 55.2% 55.1% 54.5% Initial Temperature ( F) Final Temperature ( F) Calculated Values Weight Loss (%) 35.2% 35.2% 36.6% Test Voltage (V) Electric Energy Consumed (kwh) Sensible Energy (Btu) 1,586 1,581 1,635 Latent Heat of Fusion (Btu) 1,183 1,180 1,190 Latent Heat of Vaporization (Btu) 3,283 3,281 3,458 Total Energy to Food (Btu) 6,052 6,042 6,283 Energy To Food (Btu/lb) Total Energy to Griddle (Btu) 7,014 7,041 7,116 Energy to Griddle (Btu/lb) Cooking-Energy Efficiency (%) 86.3% 85.8% 88.3% Electric Cooking Energy Rate (kw) Production Capacity (lb/h) Average Recovery Time (min) Page 23 of 26

24 Appendix D: Appliance Specifications Page 24 of 26

25 Additional Resources 1. American Society for Testing and Materials Standard Test method for Performance of Double- Sided Griddles. ASTM Designation F (Reapproved 2007), in Annual Book of ASTM Standards, West Conshohocken, PA. 2. Sham, K., Taylor C Electric Double-Sided Clamshell Griddle Test Report Food Service Technology Center Report R0. Prepared for Gas & Electric Company Customer Energy Efficiency Programs. 3. Livchak, D., Prince Castle DCFT-BK Expanded Test Report Food Service Technology Center Report R0. Prepared for Gas & Electric Company Customer Energy Efficiency Programs. 4. Livchak, D., Roundup VCT-2000CV Appliance Test Report Food Service Technology Center Report R0. Prepared for Gas & Electric Company Customer Energy Efficiency Programs. Page 25 of 26

26 12949 Alcosta Blvd. Suite 101, San Ramon, CA P: F: Page 26 of 26