Improvements in appliance efficiency. Task II. Improvement of commercial cooking equipment. Annual report for 1979

Technical Report · Tue Jan 01 00:00:00 EST 1980

OSTI ID:5773943

Himmel, R L

This report describes the continuing efforts of a project aimed at improving the efficiency of gas-fired commercial cooking equipment. It specifically discusses work on deep fat fryers, range oven sections and range open top sections. Two new deep fat fryers were designed and constructed which have an efficiency improvement of 25 percent over conventional units, utilize less frying oil and have improved cleanability. They also differ from conventional units by their tank geometries and the fact that they employ infrared burners. A 45 percent improved range oven section is described which was converted from natural convection to forced convection. Oven capacity heat distribution was improved and the motor horsepower was significantly reduced from that used in normal practice. Initial modifications to range open top burner systems demonstrated a 17 percent reduction in fuel consumption with good combustion.

• Research Organization: American Gas Association Labs., Cleveland, OH
• OSTI ID: 5773943
• Report Number(s): PB-81-153645
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
42 ENGINEERING
FOOD INDUSTRY
GAS APPLIANCES
DESIGN
PERFORMANCE
INFRARED RADIATION
STOVES
APPLIANCES
ELECTROMAGNETIC RADIATION
INDUSTRY
RADIATIONS
320100* - Energy Conservation
Consumption
& Utilization- Buildings
421000 - Engineering- Combustion Systems