Food Service
Technology Center
Nieco JF64G Gas Conveyor Broiler Test Report
FSTC Report # 501311342b-R0
Application of ASTM
Standard Test Method F2239-10
August 2014
Prepared by:
Denis Livchak
Fisher-Nickel, Inc.
Contributors:
Edward Ruan
Fisher-Nickel, Inc.
Prepared for:
Pacific Gas and Electric Company
Customer Energy Efficiency Programs
PO Box 770000
San Francisco, California 94177
Pacific Gas and Electric Company Food Service Technology Center. All rights reserved.  2014
FSTC Equipment Test Report
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 1987. 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, FisherNickel, 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
August 2014
Initial Release
Denis Livchak
FSTC Report # 501311342b-R0
12949 Alcosta Blvd. Suite 101, San Ramon CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
CP 140122
Page 1 of 10
FSTC Equipment Test Report
Contents
Page
Equipment Description ………………………………………………………………………………………. 4
Test Location …………………………………………………………………………………………………… 4
Ventilation ………………………………………………………………………………………………………. 4
Test Instrumentation Inventory …………………………………………………………………………….. 5
FSTC Test Report: Results ………………………………………………………………………………….. 6
Additions, Deviations, and Exclusions …………………………………………………………………… 8
Manufacturer Specifications Sheet ………………………………………………………………………... 9
Report Certification ………………………………………………………………………………………….. 11
FSTC Report # 501311342b-R0
12949 Alcosta Blvd. Suite 101, San Ramon CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
CP 140122
Page 2 of 10
FSTC Equipment Test Report
Equipment Description
Test Work Order Number (TWO)
11342b
Manufacturer
Nieco
Model
JF64G
Serial Number
431-36111
Generic Equipment Type
Gas Conveyor Broiler
Rated Input
75,000 Btu/h
Construction
Stainless Steel
Controls
Digital Thermostat, Dual Digital Belt Speed VFD Controllers
External Dimensions (W x D x H)
40.25" x 32" x 27.5"
Custom Settings (if any)
Originally JF94G broiler with resistance heating elements disabled underneath the
belt
Test Location
All testing was performed under controlled conditions in the FSTC laboratory facilities at 12949 Alcosta
Blvd., Suite 101, San Ramon, CA 94583.
Ventilation
FSTC researchers installed the equipment on a tiled floor under a four-foot-deep canopy hood, which operated
at a nominal exhaust rate of 300 cfm per linear foot. The hood was mounted six feet, six inches above the
floor, with at least six inches of clearance between the vertical plane of the equipment and the hood’s edge.
FSTC Report # 501311342b-R0
12949 Alcosta Blvd. Suite 101, San Ramon CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
CP 140122
Page 3 of 10
FSTC Equipment Test Report
Test Instrumentation Inventory
Description (ID)
Manufacturer
Model
Digital Scale (ALE503) Acculab
SVI-20B
Digital Scale (ALB208) Mettler Toledo
SB12001
Digital Scale (ALC304) Acculab
SVI-20B
Gas Meter (ALE504) Sensus
R-275
Gas Meter (ALA106) Sensus
R-275
Electric Meter (ALA109) Continental Control WNB-3Y-208-P
Electric Meter (ALB204) Radian Research Metronic RM-10
Electric Meter (ALE511) Continental Control WNB-3Y-208-P
Barometer (ALD410) Davis Instruments 6163
DAQ Temp (ALE510) National Instruments FP-TC-120
DAQ Pulse (ALE510) National Instruments FP-CTR-500
Thermometer (ALC302) Fluke
52 II
Thermometer (ALE502) Fluke
52 II
Measurement
Range
Resolution
Calibration
Date
0 – 44 lb
0.2 – 5-A
0 – 44 lb
0 – 275 cu.ft/h
0 – 275 cu.ft/h
0 – 20A
0.2 – 50A
0 – 20A
16.00 - 32.50” Hg
0-1000°F
<50 kHz
neg 40°F to 500°F
neg 40°F to 500°F
0.005 lb
0.00001 Wh
0.005 lb
0.05 cu.ft
0.05 cu.ft
0.02 Wh
0.00001 Wh
0.02 Wh
0.01” Hg
0.1°F
50 kHz
0.1°F
0.1°F
08/12/2014
02/12/2014
05/12/2014
12/12/2013
11/27/2013
05/12/2014
11/13/2013
12/12/2013
08/12/2014
08/12/2014
08/12/2014
05/12/2014
08/12/2014
FSTC Report # 501311342b-R0
12949 Alcosta Blvd. Suite 101, San Ramon CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
CP 140122
Next
Calibration
08/12/2015
02/12/2015
05/12/2015
02/12/2015
11/12/2014
05/12/2015
11/12/2014
05/12/2015
08/12/2015
08/12/2016
08/12/2016
05/12/2015
08/12/2015
Page 4 of 10
FSTC Equipment Test Report
SF CRT 130XXX
FSTC Test Report: Results
Purpose of Testing
This testing determined the energy input rate, preheat time and energy, idle energy rate, heavy-load cooking efficiency and production
capacity of the conveyor broiler by applying the ASTM Standard Test Method F2239-07.
Energy Input Rate
Equipment Manifold Pressure (in. wc)
Rated Energy Input Rate (Btu/h)
Measured Energy Input Rate (Btu/h)
Difference (%)
Preheat
Ambient Temperature (°F)
Duration (min)
Gas Energy Consumption (Btu)
Control Energy Consumption (Wh)
Preheat Rate (°F/min)
Idle Energy Rate
Ambient Temperature (°F)
Idle Temperature (°F)
Idle Energy Rate (Btu/h)
Control Energy Rate (W)
Heavy-Load Cooking Energy Efficiency*
Ambient Temperature (°F)
Food Product
Initial Weight of Hamburger Patties (lb):
Cook Time (min)
Conveyor Speed Setpoint (min)
Gas Cooking Energy Rate (Btu/h)
Control Energy Rate (W)
Energy to Food (Btu/lb)
Energy to Equipment (Btu/lb)
Cooking Energy Efficiency (%)
Production Capacity (lb/h)
Nieco JF64G Conveyor Broiler
4
75,000
70,780
5.6
71.7
12.39
13,888
20
50
Nameplate Information:
75.6
718
58,524
80
75.9
80/20 1/4 lb Hamburger
12
5.10
3:50
67,321
80
494
1,425
34.7 ± 5.1
47.5 ± 4.8
Nieco
7950 Cameron Drive
Windsor, CA 95492
www.nieco.com
*Based on a minimum of three test replicates
FSTC Report # 501311342b-R0
12949 Alcosta Blvd. Suite 101, San Ramon CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
Page 5 of 10
FSTC Equipment Test Report
SF CRT 130XXX
FSTC Test Report: Results
Gas Griddle
Standing Pilot Energy Rate
Pilot Energy Rate (Btu/h)
NA
Heavy-Load Cooking Test Data
Measured Values
Test Date
Ambient Temperature (°F)
Initial Weight of Hamburger Patties (lb):
Final Weight of Hamburger Patties (lb):
Initial Temperature of Hamburger Patties (°F):
Final Temperature of Hamburger Patties (°F):
Initial Moisture Content of Hamburger Patties (%):
Final Moisture Content of Hamburger Patties (%):
Fat Content Hamburger Patties (%):
Cook Time (min)
Test Time (min)
Test Voltage (V)
Electric Energy Consumption (Wh)
Gas Energy Consumption (Btu)
Gas Heating Value (Btu/scf)
Test #1
8/15/14
75.3
12.040
8.050
0
162
64.7%
51.2%
16.2%
4.86
14.59
120
20
16,337
1,034
Test #2
8/21/14
75.9
12.095
8.105
0
162
64.7%
54.3%
16.2%
5.11
15.32
120
21
17,281
1,041
Test #3
8/22/14
76.4
12.140
8.125
0
162
64.7%
53.1%
16.2%
5.33
15.98
120
22
17,871
1,039
Calculated Values
Average Hamburger Patty Weight Loss (%):
Specific Heat of Hamburger Patties (Btu/lb,F):
Sensible Energy (Btu)
Latent Fusion Energy (Btu)
Latent Vaporization Energy (Btu)
Total Energy to Food (Btu)
Energy to Food (Btu/lb)
Total Equipment Energy Consumption (Btu)
Energy to Equipment (Btu/lb)
33.1
0.720
1,404
1,122
3,558
6,084
505
16,405
1,363
33.0
0.720
1,411
1,127
3,322
5,860
484
17,353
1,435
33.1
0.720
1,416
1,131
3,434
5,981
493
17,946
1,478
Results
Cooking Energy Efficiency (%)
Gas Cooking Energy Rate (Btu/h)
Control Energy Rate (W)
Production Capacity (lb/h)
Average Recovery Time (sec)
37.1
67,184
80
49.5
0
33.8
67,680
80
47.4
0
33.3
67,100
80
45.6
0
Energy Efficiency Uncertainty Results
Average (%)
Standard Deviation (%)
Absolute Uncertainty (%)
% Uncertainty
34.7
2.1
5.1
14.7
Production Capacity Uncertainty Results
Average (lb/h)
Standard Deviation
Absolute Uncertainty (lb/h)
% Uncertainty
47.5
2.0
4.8
10.1
FSTC Report # 501311342b-R0
12949 Alcosta Blvd. Suite 101, San Ramon CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
Page 6 of 10
FSTC Equipment Test Report
SF CRT 130XXX
Additions, Deviations, and Exclusions
Additions:
None
Deviations:
None
Exclusions:
Cooking Tests
• Only a heavy-load test was performed for Hamburger cooking tests, rather than light-load and heavy-load tests specified in section 10.8
of ASTM standard F2239-10
FSTC Report # 501311342b-R0
12949 Alcosta Blvd. Suite 101, San Ramon CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
Page 7 of 10
FSTC Equipment Test Report
Manufacturer Specifications Sheet
FSTC Report # 501311342b-R0
12949 Alcosta Blvd. Suite 101, San Ramon CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
CP 140122
Page 8 of 10
FSTC Equipment Test Report
Manufacturer Specifications Sheet (Continued)
FSTC Report # 501311342b-R0
12949 Alcosta Blvd. Suite 101, San Ramon CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
CP 140122
Page 9 of 10
FSTC Report # 501311342b-R0
12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
Page 11 of 11