![background image](http://html1.mh-extra.com/html/groen/vortex-vrc-6e/vortex-vrc-6e_supplementary-manual_2268338018.webp)
Results
5011.03.23
3-6
Food Service Technology Center
peas have higher cooking-energy efficiencies than the red potatoes due to their
higher surface to volume ratio.
30.4%
71.0%
60.8%
91.5%
0
10
20
30
40
50
60
70
80
90
100
Heavy-Load Peas
Light-Load Peas
Heavy-Load
Potatoes
Light-Load Potatoes
Cooking Energy Efficiency (%)
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. The upper line represents the steamer’s
energy consumption rate when cooking frozen vegetables, while the lower
curve represents the steamer’s energy consumption rate when cooking more
stubborn food products. This graph can be used as a tool to estimate the daily
energy consumption and probable demand for the steamer in a real-world
operation, based on the type of usage. Average energy consumption rates at
Figure 3-3.
Steamer cooking-energy
efficiency results.