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Cooking Measures

Cooking Measures

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Cooking Measures

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  1. Cooking Measures Hot Food Holding Cabinets, Steamers, and Fryers RTF Meeting 2/3/2009

  2. Project Goal • Goal: 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.

  3. Hot Food Holding Cabinets • Used to keep food warm in a heated and dry environment, they are not used to cook food. • High Efficiency Parameters: • Improved Insulation • Magnetic door gaskets • Auto-door closures • Dutch Doors • CEE Qualifying Parameters • Idle Energy Rate (watts/cu-ft)

  4. Steamers • Used to prepare large quantities of food with generated steam. • Energy Efficiency Parameters • Connectionless Design • Convection • Controls (Standby Mode) • Insulation • CEE Qualifying Parameters • Cooking Efficiency (%) • Idle Energy Rate (watts) • Water Consumption (gal/hr)

  5. Fryers • Heats cooking oil at atmospheric conditions to cook food. • High Efficiency Parameters • Frypot Insulation • Low Watt-Density Elements • Triac Controls • CEE Qualifying Parameters • Cooking Efficiency (%) • Idle Energy Rate (watts)

  6. 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.

  7. Hot Food Holding Cabinets Market 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.

  8. Steamers Market 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.

  9. Fryers Market 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.

  10. Standard Practice Summary • Market 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.

  11. High Efficiency Equipment • CEE Tier I and II • Currently only HFHC has a Tier II rating • CEE 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)

  12. HFHCs CEE Rating • HFHCs is the only equipment analyzed with a current Tier II rating.

  13. Steamers CEE Rating • Varies based on steamer capacity.

  14. Fryers CEE Rating

  15. Costing • The cost information data comes from equipment suppliers, distributors and internet suppliers • Costing 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.

  16. Calculator • For demonstration only (rough drafts) • Based on ASTM Standards • HFHCs F 2140-01 • Steamers F 1484-05 • Fryers F1361-07 • Assumptions 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.

  17. Discussion 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. Should the region develop a more stringent energy efficiency requirements above CEE Tier 1? (Fryers, Steamers) Use CEE Tier I or Tier II for High Efficiency HFHC? (Depends on Question 1 Resolution)