Methods
5011.03.23
2-2
Food Service Technology Center
The energy input rate was determined by measuring the energy consumed by
the steamer during a complete preheat cycle. The maximum power draw
during this period was reported as the measured energy input rate. Preheat
tests recorded the time and energy required for the steamer to reach operating
temperature from a cold start when turned on for the first time in a day. An
hour after the preheat cycle, idle energy consumption was monitored over a 2-
hour period and conducted in the steamer's “idle/hold” mode.
Individually flash-frozen, grade A green peas (Figure 2-2) represented one of
two food products for steamer performance testing. Standard full-size (12" x
20" x 2½"), perforated stainless-steel hotel pans were used for cooking the
green peas. The Vortex required 6 pans of green peas for a full load, while a
single pan placed on the center rack of the steamer cavity comprised a light
load. Each pan contained 8.0
±
0.2 lb of green peas. Pre-weighed green peas
in perforated pans were stored in sealed plastic bags at 0
±
5°F for at least 24
hours prior to testing. The pans of peas were transferred into an insulated box
and transported to the testing location where the plastic bags were removed,
and the pan(s) of green peas were loaded into the steamer according to the
loading time prescribed in section 10.7.6 of the ASTM test method.
1
Since probing proves to be difficult and erroneous in measuring the
temperature of small-sized green peas, a water-bath calorimeter was utilized to
determine the final bulk temperature of the cooked green peas. The time
required to cook the frozen peas to a bulk temperature of 180 ± 2°F was
determined through an iterative process. Once the cook time was established,
the test was replicated a minimum of three times to minimize the uncertainty
in the test results.
Freshly packed, size B, red potatoes (Figure 2-3) served as the second food
product for steamer performance testing. Again, the Vortex required 6 pans of
Non-Cooking Tests
Frozen Green Pea
Efficiency Tests
Figure 2-2.
Frozen green pea load.
Red Potato
Efficiency Tests
