Results
5011.03.23
3-4
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. Tables 3-2 and 3-3 summarize the Vortex’s cooking performance.
Table 3-2. Frozen Green Pea Cooking Test Results.
Heavy-Load
Light-Load
Number of Pans
6
1
Cook Time (min)
30.5
8.1
Cooking Energy Rate (kW)
8.0
7.4
Cooking-Energy Efficiency (%)
91.5
60.8
Production Rate (lb/h)
94.5
59.4
Energy Consumption (Btu/lb)
292
435
Table 3-3. Red Potato Cooking Test Results.
Heavy-Load
Light-Load
Number of Pans
6
1
Cook Time (min)
24.8
18.0
Cooking Energy Rate (kW)
5.1
2.8
Cooking-Energy Efficiency (%)
71.0
30.4
Production Rate (lb/h)
116.2
26.7
Energy Consumption (Btu/lb)
151
354
Figure 3-2 illustrates the relationship between cooking-energy efficiency and
production rate for this steamer, when cooking two different types of food