2
Methods
5011.03.23
2-1
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
1
: 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.
The exhaust ventilation operated at a nominal rate of 150 cfm per linear foot
of hood with the ambient temperature maintained at 75
±
5°F.
Power and energy were measured with a watt/watt-hour transducer that
generated an analog signal for instantaneous power and a pulse for every
10 Wh. The transducer and thermocouples were connected to a computerized
data acquisition unit that recorded data every 5 seconds. A voltage regulator,
connected to the steamer, maintained a steady voltage for all tests. Figure
2-1 shows the Vortex instrumented with the data acquisition system.
Setup and
Instrumentation
Figure 2-1.
The Vortex instrumented
for testing.
