Download - Cooking Measures
Hot Food Holding Cabinets, Steamers, and Fryers
RTF Meeting 2/3/2009
Project GoalGoal: Verify the electrical savings and cost
difference between standard units and high efficiency (CEE rated) units by using a developed energy savings calculator for all three measures based on user input variables.
Only analyzing electrical equipment.
Hot Food Holding CabinetsUsed to keep food warm in a
heated and dry environment, they are not used to cook food.
High Efficiency Parameters:1. Improved Insulation2. Magnetic door gaskets3. Auto-door closures4. Dutch Doors
CEE Qualifying Parameters1. Idle Energy Rate (watts/cu-ft)
SteamersUsed to prepare large quantities of
food with generated steam.Energy Efficiency Parameters1. Connectionless Design2. Convection3. Controls (Standby Mode)4. Insulation
CEE Qualifying Parameters1. Cooking Efficiency (%)2. Idle Energy Rate (watts)3. Water Consumption (gal/hr)
FryersHeats cooking oil at
atmospheric conditions to cook food.
High Efficiency Parameters1. Frypot Insulation2. Low Watt-Density Elements3. Triac Controls
CEE Qualifying Parameters1. Cooking Efficiency (%)2. Idle Energy Rate (watts)
Standard Practice (Baseline)Collected 3 Independent Studies done by Foodservice
Equipment and Supplies.Each study consists of over a 1,000 professional
participants.Based on the studies we were able to verify the top
manufacturers for each piece of equipment.Verified the top selling model numbers from each
manufacturer. Determine the standard practice for NEW equipment.However, based on discussions with 5 Independent
Vendors, FSTC, and Oregon Energy Trust that approximately 25 to 50% of purchased equipment is USED.
Hot Food Holding CabinetsMarket Research Current Standards
~15% of Market is Cres Cor ~11% of Market is Alto-Shaam ~7% of Market is InterMetro 33% of the Market is between
these three Vendors
Top selling models for each vendor CresCors H137UA (Energy Star) Alto Sham S and UP (Energy Star) InterMetro C5 Units (Energy Star) HFHCs are unique in that they are
only piece of kitchen equipment with CEE Tier I and Tier II rating.
Therefore, based on Market Research for NEW equipment the baseline Idle Energy Rate would be ~39 and if Tier I was used as the baseline then it would be ~40 watts/cf.
SteamersMarket Research Current Standards~ 34% of Market is Cleveland~16% of Market is Groen~50% of Market is between
these two vendors
Top Model sold for Each Vendor
Cleveland (21CE Units Energy Star and 22CE Units non-Energy Star)
Groen Vulcan (VPX Energy Star and Non-Energy Star C24EA3)
Therefore, based on Market Research the baseline cooking efficiency for NEW equipment is estimated to be ~57% and the Idle Energy Rate ~400 watts.
FryersMarket Research Current Standards ~35% of Market is FryMaster~28% of Market is Pitco~63% of New Equipment is
between these two vendors
Top Models sold for Each Vendor
FryMasters H14 and H17 Units (Energy Star)
Pitco’s Undetermined (Assume more standard Units at this point)
Therefore, based on Market Research the baseline cooking efficiency for NEW equipment is ~78% and the Idle Energy Rate is ~930 watts.
Standard Practice SummaryMarket Research would suggest a more conservative
baseline for NEW Equipment in most cases; about the same as the current CEE Tier I rating or above.
However, if USED Equipment is included in the baseline then the baseline efficiencies would fall and additional savings would be realized.
Additional Research will be done to help finalize these figures
If Tier I is used as baseline for HFHC then no additional market research is needed.
Based on other current Kitchen Commercial Programs HFHCs contribute approximately 60% of the overall program saving.
High Efficiency EquipmentCEE Tier I and IICurrently only HFHC has a Tier II ratingCEE is NOT planning on issuing a Tier II rating
for Steamers and Fryers in the near future.Since Market Research suggests that the current
NEW equipment meets CEE Tier I requirements, it may be beneficial to include USED equipment in the baseline development, or create a higher efficiency standard that exceed the current Tier I rating. (Item to discuss at end of presentation)
HFHCs CEE RatingHFHCs is the only equipment analyzed with a
current Tier II rating.
SpecificationCorresponding Base
Specification
Maximum Idle Energy Use (watts/ft^3)
CEE Tier 1 Energy Star 40
CEE Tier 2 Energy Star + 50% 20
Steamers CEE RatingVaries based on steamer capacity.
Fryers CEE Rating
CostingThe cost information data comes from equipment
suppliers, distributors and internet suppliersCosting in both brick and mortar stores as well as
internet stores almost always include a List Price (the higher price) and a Sale Price (the price that you actually pay and always the lower of the two) – a common industry marketing strategy.
We would choose to use the Sale Price as we believe that this more accurately represents the cost of the merchandise. We present both for reference.
CalculatorFor demonstration only (rough drafts)Based on ASTM StandardsHFHCs F 2140-01Steamers F 1484-05Fryers F1361-07Assumptions must be made such as preheat time,
preheat watts, production capacity, and energy to food watts. These parameters will be the same in the baseline calculation and post condition calculation. (This will all be based on ASTM equipment).
Variable inputs include operating hours, lbs of food cooked, and % idle time/cooking time.
1. Used Equipment – Should used equipment be included in the baseline? • 1. Meld Used/New in the Baseline.• 2. Two Categories – New and Used• 3. Ignore Used Equipment.
2. Should the region develop a more stringent energy efficiency requirements above CEE Tier 1? (Fryers, Steamers)
3. Use CEE Tier I or Tier II for High Efficiency HFHC? (Depends on Question 1 Resolution)