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Project Info COMPLETE Project Title

ET10SCE1391 Steamers for Food Service Applications

Project Number ET10SCE1391 Organization SCE End-use Process Sector Commercial Project Year(s) 2010 - 2011
Description
Steamers, or steam cookers, are cooking appliances wherein heat is imparted to food in a closed compartment by direct contact with steam. The compartment can be at or above atmospheric pressure. The steam can be static or circulated. This project assesses the energy efficiency level of the electric steamer and seeks to determine an appliance baseline and a minimum energy efficiency level necessary to qualify for the food service qualifying product list. The boilerless convection steamer with a cooking capacity for up to three deep steam table pans, was examined for various performance metrics. A test procedure was conducted in order to characterize the steamer’s energy input rate, preheat energy consumption, cooking energy efficiency, and production capacity, according to the American Society for Testing and Materials (ASTM) F 1484-05 Standard Test Methods for Performance of Steam Cookers.
Project Report Document
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The ETCC is funded in part by ratepayer dollars and the California IOU Emerging Technologies Program, the IOU Codes & Standards Planning & Coordination Subprograms, and the Demand Response Emerging Technologies (DRET) Collaborative programs under the auspices of the California Public Utilities Commission. The municipal portion of this program is funded and administered by Sacramento Municipal Utility District and Los Angeles Department of Water and Power.