Cooking Measures

1
Cooking Measures

• Hot Food Holding Cabinets, Steamers, and Fryers
• RTF Meeting 5/5/2009

2
Project Goal

• Goal Verify the electrical savings and cost
  difference between standard units (CEE Tier
  I/Energy Star) and high efficiency (Tier II)
  units by using a developed energy savings
  spreadsheet for all three measures.

3
Project Timeline/History

• Started in October of 2008
• First Goal was to try and determine current
  standard practice
• We hit the streets and determined large percent
  roughly 50 of market is used. However, we
  decided not to include based on discussion with
  RTF. Re-sales/Efficiency/Cost
• We then pursued new equipment and found some
  surprising data.
• Based on Discussion with Vendors and Best in
  Class Study we found that a large percent of new
  equipment being purchased is already Energy Star
  or CEE Tier I rated.
• We believe over 75 of new standard fryers and
  HFHCs are Energy Star, however approximately only
  30 to 40 of steamers are Energy Star (Boiler
  Based vs. Connectionless)

4
Energy Baseline
5
Steamers Baseline (Actual)

• Approximately 30 to 40 of Market is
  Connectionless (Discussion with Vendors)
• Best in Practice Report does not include AccuTemp
  (Developer of Connectionless Unit, Large
  portion of Connectionless Market)
• FSTC believes that approximately 60 of
  compartment steamers can be replaced with
  connectionless (Increased Potential)

6
Project Timeline/History

• EMP2, Inc. then developed a Tier II rating and
  incremental cost for all three measures.
• HFHC already had a CEE Tier II rating.
• EMP2, Inc. developed Tier II rating based on
  market penetration, vendor participation, and
  comparison to other Tier II programs.

7
Tier II Development

• The Tier II was developed from the Energy Star
  list of equipment for Fryers and Steamers. Hot
  Food Holding Cabinets were already divided into
  Tier I and Tier II.
• The selection process would be one that we could
  implement for both Fryers and Steamers.
• In general, the efficiencies of Fryers and
  Steamers are broken into Cooking Energy
  Efficiency (HCE for Fryers and CEE for Steamers)
  and Idle Energy Rate (IER) with the two
  parameters not necessarily correlating to one
  another. Therefore our process would try to
  address both components.
• It was decided that 50 of the top Cooking Energy
  Efficiency and the top 50 of the Idle Energy
  Rate would be the cutoffs, and then this would
  ensure that units within those two ranges would
  be the most efficient units within the population
  in both parameters. Then, the actual efficiencies
  would be adjusted to simpler and more usable
  values (i.e. 80.3 HCE rounded to 83).
• In addition, Incremental Cost would be determined
  for Fryers, Steamers and Hot Food Holding
  cabinets. There are many factors that affect
  equipment pricing that may or may not be directly
  energy related (i.e. components of computer
  controls, auto lift features) so incremental
  costs has to be determined on an individual
  measure basis and it is useful to compare like
  products from like manufacturers.

8
Fryers

• Applying the selection process yielded the
  following distribution for Fryers
• The HCE was rounded down to 83 from the original
  83.7 and then for incremental cost reasons, the
  IER was adjusted from the original 891 IER to 850
  IER.

9
Fryer Incremental Costs

• Many factors affect the pricing of fryers such as
  computer controls that may increase efficiency
  such as modulating heating elements and the timed
  heating of oil as are present in the Fry Masters
  TC units (Tier II). Some aspects of computer
  controls are not energy efficiency related such
  as language settings, multiple programmable cook
  cycles, and display and voice features that are
  all included in the cost of computer controls.
• Other factors that increase costs are auto lift
  features
• Increased insulation is definitely an energy
  improvement feature along with shorter cook
  times, and higher production rates (Energy Star).
• Because there are so many factors that contribute
  to pricing it is useful to concentrate on like
  products from like manufacturers.

10
Fryer Incremental Costs

• If we looked at the Fry Master list of products
  well find some like items that we can compare
• Factors that increase energy efficiency in fryers
  include Frypot insulation, low-watt density
  elements, modulating power controls
• According to Fry Master, the TC units (Tier II)
  have computer controls, as opposed to just solid
  state controls, that as a part of their function
  will modulate the heating elements to improve
  demand control. The Tier II units will start out
  with less power. They go through a subroutine to
  slowly heat the oil to save energy. These
  aspects, according to Fry Master, contribute to
  the increase in cooking energy efficiency. The TC
  (Tier II) units also have insulated fry pots
  while the standard units (Tier I) do not. Both
  Tier I and Tier II units are equipped with low
  watt density heating elements
• Solid state controls are an improvement over
  mechanical controls

11
Steamers

• Applying the selection process yielded the
  following distribution for Steamers
• For the 4-pan units, there is only one unit on
  the Energy Star list and so we can either
  disregard the 4-pan category entirely or use
  non-Energy Star units as the Tier I

12
Steamers Incremental Costs

• For 3-pan Steamers we compared Market Forge units
  because Market Forge has a unit on Tier I and
  Tier II and found that the incremental cost
  between the Tier I and Tier II units are
  approximately 132. The difference being that the
  Tier II unit has a fully insulated cooking
  compartment while the Tier I unit does not.
• For 5-pan Steamers, we did not have similar
  manufacturers with like products to compare
  pricing. We compared the Blodgett SBF-5 (Tier II)
  against the Vulcan Hart VPX5 (Tier I) because
  these two are very comparable units and the
  incremental cost was approximately 215.
  According to the cutsheets there was very little
  difference in the options except the fact that
  the IER for the Tier I unit was over twice the
  IER of the Tier II unit (550w vs. 220w). This can
  be reasonably attributed to both better
  insulation and possibly the controls during
  idling periods. Both units had the same cooking
  efficiency (68).
• For 6-pan Steamers, if we compared Accutemp which
  have units on both Tier II and Tier I then the
  incremental cost is 800.00. The Tier II unit is
  a higher power unit that allows for faster
  startup and cook time (17 kW versus 6 kW).
  However, to have this incremental cost more
  inline with the 3-pan and 5-pan we interpolated
  the incremental costs using the 3-pan and 5-pan
  pricing and are proposing 209 as the incremental
  cost for the 6-pan units.

13
HFHC

• HFHC are already divided into Tier I and Tier II
  based on the IER only. Up to 20 watts/ft³
  qualifies for Tier II and up to 40 watts/ft³
  qualifies for Tier I.
• We chose to divide the population into half,
  three-quarters and full sizes with the following
  requirements
• Half up to 12ft³
• Three-quarters 12ft³ to 20ft³
• Full 20ft³ and above
• Then the distribution would be as follows

14
HFHC Incremental Costs

• HFHC increase in efficiencies can come from
  better insulation, magnetic door gaskets, auto
  door closures and Dutch doors.
• For HFHC cabinets, we averaged the pricing of
  each categories from Tier II and compared them to
  costs from Tier I and we get the following
  incremental costs
• The Incremental Cost for the Half-size HFHC
  (10) 788.00
• We looked at a Cambro CMBH (Tier II) and a Hatco
  FSHC (Tier I). Both units are insulated but the
  insulation on the Tier II unit may be better than
  the Tier I. Also, the energy draw for the Tier I
  unit was just simply larger (rated 14.1 amps
  versus 9.1).
• The Incremental Cost for the Three-quarter-size
  HFHC (4) 710.00
• We looked at a Cambro CMBH (Tier II) and a Henny
  Penny HHC-900 (Tier I). Both units are well
  insulated, have magnetic door gaskets, and Dutch
  doors. However, the energy draw for the Tier I
  unit was just simply larger (rated 17 amps versus
  13.7).
• The Incremental Cost for the Full-size HFHC
  (10) 1505.00
• For the Full-size units we looked at two
  InterMetro units that are roughly the same size,
  C569L (Tier II) and the C539 (Tier I). Both units
  were equipped with Dutch doors but only the Tier
  II unit had insulated doors. This could explain
  the difference in the IER of 14.8 versus an IER
  of 33.1.

15
Calculator

• Modified ASTM Calculation (Two-Mode Model, based
  on Heavy Cooking Load, Idle Energy Rate, and
  Preheat Energy.
• This was done due to current high efficiency
  parameters which was narrowed down to idle energy
  and cooking energy. If we want to include
  additional parameters such as light load cooking
  energy we will need to develop another Tier I and
  Tier II capacity rating and efficiency rating.
• This information is very difficult to obtain.
  Only selected units energy efficiency is given
  on FSTC website.
• Hours of Operation based on ADL and Steamer
  Report

16
Hours of Operation

• Hours of Operation based on ADL Report for
  Steamers and Fryers and compared to other
  programs.
• Hours of Operation for HFHC is basically a
  conservative number when compared to other
  programs.
• 93 of Market between Restaurants (Fast Food/
  Dine-In), Lodging, and Retail. Feel comfortable
  using a deemed value.

17
Calculator (Hours of Operation)
18
Sensitivity Analysis

• HFHC
• Hours of Operation (Conservative at 12 hrs/day
  instead of 15)
• Size of Units (Based on other models may want to
  include larger units)

19
Sensitivity Analysis

• Fryers
• Hours of Operation (Conservative at 10 hrs/day
  instead of 12)
• Utilization Factor (15 instead of 20)
• Conservative lbs of Food Cooked
• Found that Light vs. Heavy Load Cooking doesnt
  really vary savings since the efficiency curve is
  relatively flat until very low loads lt10

20
Sensitivity Analysis

• Steamers
• Hours of Operation (Conservative at 7.5 hrs/day
  instead of 12)
• Utilization Factor (20)
• Conservative lbs of Food Cooked
• Found that Light Load increases energy
  consumption due to lower efficiencies.
• Found that other product (frozen peas) increases
  cooking efficiciency and increases cooking time.
  (Red Potato consumes more energy)

21
Savings
22
Discussion

• Open Items.