Groen Vortex VRC-6E Supplementary Manual
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Groen Vortex VRC-6E Supplementary Manual

Groen Vortex VRC-6E Supplementary Manual

Electric steamer performance test
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Groen Vortex, Model VRC-6E
Electric Steamer Performance Test
Application of ASTM Standard
Test Method F 1484-99
FSTC Report # 5011.03.23
Food Service Technology Center
© 2003 by Fisher-Nickel, inc. All rights reserved.
The information in this report is based on data generated at the Food Service Technology Center.
May 2003
Prepared by:
Victor Kong
David Zabrowski
Fisher-Nickel, Inc.
Contributors:
Angelo Karas
Fisher-Nickel, Inc.

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  • Page 1 Groen Vortex, Model VRC-6E Electric Steamer Performance Test Application of ASTM Standard Test Method F 1484-99 FSTC Report # 5011.03.23 Food Service Technology Center May 2003 Prepared by: Victor Kong David Zabrowski Fisher-Nickel, Inc. Contributors: Angelo Karas Fisher-Nickel, Inc. © 2003 by Fisher-Nickel, inc. All rights reserved.
  • Page 2 University of California at Riverside US Department of Energy, FEMP Specific appreciation is extended to Groen, Inc. for supplying the FSTC with a Vortex, Model VRC-6E connectionless steamer for controlled testing in the appliance laboratory. Policy on the Use of Food Service Technology Center Test Results and Other Related Information •...

  • Page 3: Table Of Contents

    Contents 5011.03.23 Food Service Technology Center Executive Summary... iii 1 Introduction ... 1-1 Background ... 1-1 Objectives ... 1-2 Appliance Description ... 1-2 2 Methods ... 2-1 Setup and Instrumentation ... 2-1 Non-Cooking Tests ... 2-2 Frozen Green Pea Efficiency Tests ... 2-2 Red Potato Efficiency Tests...
  • Page 4 List of Figures and Tables Figures Tables 5011.03.23 Food Service Technology Center The Groen Vortex steamer ... 1-3 The Vortex instrumented and ready for testing ... 2-1 Frozen green pea load... 2-2 Red potato load ... 2-3 Preheat characteristics ... 3-1 Steamer part-load cooking-energy efficiency...

  • Page 5: Executive Summary

    The Groen Vortex, Model VRC-6E is one of the best electric connectionless steamers tested to date at the FSTC. The Vortex performed outstandingly compared with other connectionless steamers thanks to its unprecedented heavy load (6 pan) cooking-energy efficiencies for frozen green peas (91.5%)
  • Page 6 Vortex steamer also exhibited low water usage. Typical water consumption during heavy-load cooking tests was much lower than the unit’s 4.0-gallon reservoir capacity. Other steam cooking technologies, such as boiler-based or steam generator-type steamers, typically consume between 20 and 60 gal/h while cooking. Energy...

  • Page 7: Introduction

    Since the development of the ASTM test method for steam cookers in 1993, the FSTC has tested a wide range of gas and electric steamers, Groen's very own HyPerSteam 3 pan unit.

  • Page 8: Objectives

    The objective of this report is to examine the operation and performance of the Groen, Model VRC-6E steamer, under the controlled conditions of the ASTM Standard Test Method. The scope of this testing is as follows: 1.
  • Page 9 Appliance specifications are listed in Table 1-1, and the manufacturer’s literature is in Appendix B. The appliance is pictured in Figure 1-1. Table 1-1. Appliance Specifications. Manufacturer Groen, Inc. Model Model VRC-6E Vortex Generic Appliance Connectionless, 1-compartment, electric, atmospheric, connec- Type tionless steamer. Rated Input 12.0 kW...

  • Page 10: Methods

    Methods Setup and Instrumentation Figure 2-1. The Vortex instrumented for testing. 5011.03.23 Food Service Technology Center The steamer was installed in accordance with the manufacturer’s instructions and in accordance with Section 9 of the ASTM test method 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.

  • Page 11: Non-Cooking Tests

    Methods Non-Cooking Tests Frozen Green Pea Efficiency Tests Figure 2-2. Frozen green pea load. Red Potato Efficiency Tests 5011.03.23 Food Service Technology Center The energy input rate was determined by measuring the energy consumed by the steamer during a complete preheat cycle. The maximum power draw during this period was reported as the measured energy input rate.
  • Page 12 Methods Figure 2-3. Red potato load. 5011.03.23 Food Service Technology Center red potatoes for a full load and a single pan for a light load. Each pan contained 8.0 ± 0.2 pounds of red potatoes. The red potatoes were loaded into perforated pans prior to the test and stabilized to a room temperature of 75 ±...

  • Page 13: Results

    Results Energy Input Rate Preheat and Idle Tests Figure 3-1. Preheat characteristics. 5011.03.23 Food Service Technology Center Researchers compared the manufacturer's nameplate value for energy input rate with that measured in the lab prior to any testing to ensure that the steamer was operating within its specified parameters.

  • Page 14: Cooking Tests

    Results Cooking Tests 5011.03.23 Food Service Technology Center Idle Energy Rate Following the preheat period, the steamer was left in the “On” mode and allowed to stabilize for one hour. Then, the steamer was placed in its “idle/hold” mode and the energy consumption was monitored over a 2-hour period and the idle energy rate was determined to be 0.2 kW.
  • Page 15 Results 5011.03.23 Food Service Technology Center Typical water usage for each cooking scenario was less than the 4.0-gallon capacity of the reservoir. Frozen Green Pea Tests 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 0.84 Btu/lb°F for thawed peas.
  • Page 16 Results 5011.03.23 Food Service Technology Center “tough” to cook, due to low surface to volume ratio and the slower rate of condensation. Appendix D lists the physical properties of the test food product 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 are calculated.

  • Page 17: Steamer Part-Load Cooking-Energy Efficiency

    Results Figure 3-2. Steamer part-load cook- ing-energy efficiency. 5011.03.23 Food Service Technology Center product. The upper line represents the part-load efficiency curve for the steamer when cooking frozen vegetables, while the lower curve represents the steamer’s part-load efficiency when cooking more stubborn food products. Steamer production rate is a function of the cook time.

  • Page 18: Steamer Cooking-Energy Efficiency Results

    Results Figure 3-3. Steamer cooking-energy efficiency results. 5011.03.23 Food Service Technology Center peas have higher cooking-energy efficiencies than the red potatoes due to their higher surface to volume ratio. 91.5% Heavy-Load Peas Light-Load Peas Note: Light-load = single pan/load; Heavy-load = 6 pans/load. Figure 3-4 represents the cooking energy input rate for two different food products at the two test load scenarios.

  • Page 19: Steamer Cooking Energy Consumption Profile

    Results Figure 3-4. Steamer cooking energy consumption profile. 5011.03.23 Food Service Technology Center 15, 30, and 60 pounds per hour of frozen vegetables are 1.9 kW, 3.0 kW, and 4.1 kW, respectively. For an operation cooking an average of 15 pounds of frozen vegetables per hour over the course of the day (e.g., 150 pounds of food over a ten hour day), the probable demand contribution from this steamer would be 1.9 kW.

  • Page 20: Conclusions

    Conclusions 5011.03.23 Food Service Technology Center The Groen Vortex VRC-6E is a highly productive and energy efficient connectionless, electric steamer. With its six-pan loading capacity, the unit achieved one of the highest frozen green pea production capacities of any connectionless steamer (94.5 lb/h). Its 116 pounds-per-hour red potato production capacity was also one of the highest of any connectionless steamer 3–10, 15, 16...
  • Page 21 Vortex is a perfect candidate for facilities looking to reduce operating and maintenance costs. With its low energy consumption, high production rates, and minimal water usage, it is a fine choice for replacing boiler-based steamers and other connectionless steamers. Operators are sure to be pleased with this quality steamer unit.

  • Page 22: References

    References 5011.03.23 Food Service Technology Center American Society for Testing and Materials, 1999. Standard Test Method for the Performance of Steam Cookers. ASTM Designation F 1484–99. In annual book of ASTM Standards, West Conshohocken, PA. Selden, M., 1995. Development and Validation of a Uniform Testing Procedure for Steam Cookers.
  • Page 23 References 5011.03.23 Food Service Technology Center Bell, T., Miner, S., Nickel, J., Zabrowski, D., 2001. Market Forge, ET- 5E Electric Steamer Performance Test: Application of ASTM Test Method F 1484-99. Food Service Technology Center Report 5011.01.98, April. 10. Yap, D., Ardley, S., 1998. Groen HyperSteam, Model HY-3E Electric Steamer Performance Test: Application of ASTM Standard Test Method F1484-93.
  • Page 24 Glossary Boiler Self-contained electric, gas, or steam coil pow- ered vessel wherein water is boiled to produce steam for the steam cooker. Also called a steam generator. Boiler Preheat Preheat Process of bringing the boiler water from po- table supply temperature to operating tempera- ture (pressure).
  • Page 25 Glossary Heating Value (Btu/ft Heating Content The quantity of heat (energy) generated by the combustion of fuel. For natural gas, this quan- tity varies depending on the constituents of the gas. Ice Load 12 x 20 x 2½ in. hotel pan filled with 8.0 ± 0.2 lb of water and subsequently frozen to 0±5°F.
  • Page 26 Glossary Production Capacity (lb/h) The maximum production rate of an appliance while cooking a specified food product in ac- cordance with the heavy-load cooking test. Production Rate (lb/h) Productivity The average rate at which an appliance brings a specified food product to a specified “cooked”...

  • Page 27: Appliance Specifications

    Appliance Specifications 5011.03.23 Food Service Technology Center Appendix B includes the product literature for the Groen Vortex, Model VRC-6E steamer.
  • Page 28 ______ 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 5011.03.23 Food Service Technology Center Groen Vortex, VRC-6E May 2003...
  • Page 29 Results Reporting Sheets Description of operational characteristics: Approximately 4 gallons of water is manually poured in the bottom of the cooking compartment. Food is cooked with natural-convection steam to a desired temperature and held until ready to be served. Apparatus The steamer was installed in accordance with the manufacturer’s instructions 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.
  • Page 30 Results Reporting Sheets Appliance Idle Energy Rate Test Voltage Idle Energy Rate Frozen Green Peas Cooking Time, Energy Efficiency, Energy Rate, Production Capacity, and Water Consumption Rate Heavy-Load: Test Voltage Cooking Time Cooking-Energy Efficiency Cooking Energy Rate Production Capacity Water Consumption Rate Light-Load: Test Voltage Cooking Time...
  • Page 31 Results Reporting Sheets Whole Red Potatoes Cooking Time, Energy Efficiency, Energy Rate, Production Capacity, and Water Consumption Rate Heavy-Load: Test Voltage Cooking Time Cooking-Energy Efficiency Cooking Energy Rate Production Capacity Water Consumption Rate Light-Load: Test Voltage Cooking Time Cooking-Energy Efficiency Cooking Energy Rate Production Capacity Water Consumption Rate...
  • Page 32 Cooking-Energy Efficiency Data Table D-1. Specific Heat and Latent Heat. Specific Heat (Btu/lb, °F) Water Green Peas, Frozen Green Peas, Cooked Red Potatoes Latent Heat (Btu/lb) Fusion, Water Vaporization, Water 5011.03.23 Food Service Technology Center 1.00 0.44 0.84 0.84...
  • Page 33 Cooking-Energy Efficiency Data Table D-2. Heavy-Load Peas Data Measured Values 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)
  • Page 34 Cooking-Energy Efficiency Data Table D-3. Light-Load Peas Data Measured Values 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)
  • Page 35 Cooking-Energy Efficiency Data Table D-4. Heavy-Load Potatoes Data Measured Values 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) Water Consumption (gal/h) Calculated Values...
  • Page 36 Cooking-Energy Efficiency Data Table D-5. Light-Load Potatoes Data Measured Values 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) Water Consumption (gal/h) Calculated Values...
  • Page 37 Cooking-Energy Efficiency Data Table D-6. Frozen Green Pea Cooking-Energy Efficiency and Production Capacity Statistics. Replicate #1 Replicate #2 Replicate #3 Average Standard Deviation Absolute Uncertainty Percent Uncertainty Table D-7. Red Potato Cooking-Energy Efficiency and Production Capacity Statistics. Replicate #1 Replicate #2 Replicate #3 Average Standard Deviation...

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