Results
5011.03.23
3-3
Food Service Technology Center
Typical water usage for each cooking scenario was less than the 4.0-gallon
capacity of the reservoir.
Frozen Green Pea Tests
Moisture content of the frozen green peas was 81% by weight, corresponding
to specific heats (Cp) of 0.44 Btu/lb°F for frozen and 0.84 Btu/lb°F for
thawed peas.
1
The Vortex required 30.5 minutes to cook a full load of frozen
green peas and had a cooking-energy efficiency of 91.5% and a production
capacity of 94.5 lb/h.
The light-load test required an average of 8.1 minutes when cooking a single
pan of frozen green peas. Cooking-energy efficiency and productivity during
the light-load tests were determined to be 60.8% and 59.4 lb/h, respectively.
Red Potato Tests
The red potatoes contained 84% moisture by weight with the specific heat
(Cp) of 0.87 Btu/lb°F.
1
A full load of potatoes averaged 24.8 minutes to reach
a bulk cooked temperature of 195
±
2°F. The cooking-energy efficiency and
production capacity was 71.0% and 116.2 lb/h, respectively.
The single pan of red potatoes required 18.0 minutes to achieve an average
bulk temperature of 195
±
2°F. The light-load potato test exhibited a cooking-
energy efficiency of 30.4% and a productivity of 26.7 lb/h.
Results Discussion
The rate at which steam condenses on food depends on the surface
temperature and area of the food. Therefore, frozen green peas (at 0°F) and
red potatoes (at room temperature) represent two extremities in steam
cooking. Frozen green peas, having a large surface area to volume ratio,
promote condensation. The energy transfer from steam to frozen food is high,
resulting in greater cooking-energy efficiency and productivity. Potatoes are
