Results Reporting Sheets
5011.03.23
C-2
Food Service Technology Center
Description of operational characteristics: Approximately 4 gallons of water is manually poured in the
bottom of the cooking compartment. Food is cooked with natural-convection steam to a desired temperature
and held until ready to be served.
Apparatus
The steamer was installed in accordance with the manufacturer’s instructions 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 between 75
±
5°F. All test apparatus were installed in
accordance with Section 9 of the ASTM test method.
1
The steamer was instrumented with an electric transducer to measure power and energy; a voltage regulator
was used to maintain constant voltage for all tests. A computerized data acquisition system recorded test
information at 10-seconds intervals for the red potato tests and 5-second intervals for the rest. All test
apparatus were installed in accordance with Section 9 of the ASTM test method.
Energy Input Rate
Test Voltage
208 V
Measured
12.6
kW
Rated
12.0
kW
Percent Difference between Measured and Rated
5.0%
Appliance Preheat Energy Consumption and Duration
Test Voltage
208 V
Energy Consumption
2.2 kWh
Duration
17.0
min
