Accutemp EGF2083A2450 Electric Griddle

Food Service
Technology Center
Accutemp EGF2083A2450 Electric Griddle Test Report

FSTC Report # 501311505-R0
Application of ASTM
Standard Test Method F1275-03
May 2016
Prepared by:
Michael Slater
Denis Livchak
Fisher-Nickel, Inc.
Contributors:
Andre Hookfin
Rodney Davis
Edward Ruan
Fisher-Nickel, Inc.
Prepared for:
Pacific Gas and Electric Company
Customer Energy Efficiency Programs
PO Box 770000
San Francisco, California 94177
Pacific Gas and Electric Company Food Service Technology Center. All rights reserved.  2016
FSTC Equipment Test Report
Food Service Technology Center Background

The information in this report is based on data generated at the Pacific Gas and Electric Company (PG&E) Food Service Technology Center (FSTC).
Dedicated to the advancement of the foodservice industry, The FSTC has focused on the development of standard test methods for commercial
foodservice equipment since 1987. The primary component of the FSTC is a 10,000 square-foot laboratory equipped with energy monitoring and
data acquisition hardware, 60 linear feet of canopy exhaust hoods integrated with utility distribution systems, equipment setup and storage areas,
and a state-of-the-art demonstration and training facility.
The FSTC Energy Efficiency for Foodservice Program is funded by California utility customers and administered by PG&E under the auspices of the
California Public Utilities Commission (CPUC). California customers are not obligated to purchase any additional services offered by the contractor.
Policy on the Use of Food Service Technology Center Test Results and Other Related Information
 Fisher-Nickel, Inc. and the FSTC do not endorse particular products or services from any specific manufacturer or service provider.
 The FSTC is strongly committed to testing foodservice equipment using the best available scientific techniques and instrumentation.
 The FSTC is neutral as to fuel and energy source. It does not, in any way, encourage or promote the use of any fuel or energy source nor does it
endorse any of the equipment tested at the FSTC.
 FSTC test results are made available to the general public through technical research reports and publications and are protected under U.S. and
international copyright laws.
Disclaimer
Copyright 2016 Pacific Gas and Electric Company Food Service Technology Center. All rights reserved. Reproduction or distribution of the whole or
any part of the contents of this document without written permission of FSTC is prohibited. Results relate only to the item(s) tested. Neither, Fisher-
Nickel, Inc., PG&E nor any of their employees, or the FSTC, make any warranty, expressed or implied, or assume any legal liability of responsibility
for the accuracy, completeness, or usefulness of any data, information, method, product or process disclosed in this document, or represents that its
use will not infringe any privately-owned rights, including but not limited to, patents, trademarks, or copyrights.
Reference to specific products or manufacturers is not an endorsement of that product or manufacturer by Fisher-Nickel, Inc., the FSTC, or PG&E. In
no event will Fisher-Nickel, Inc. or PG&E be liable for any special, incidental, consequential, indirect, or similar damages, including but not limited to
lost profits, lost market share, lost savings, lost data, increased cost of production, or any other damages arising out of the use of the data or the
interpretation of the data presented in this report.
Retention of this consulting firm by PG&E to develop this report does not constitute endorsement by PG&E for any work performed other than that
specified in the scope of this project.
Legal Notice
This report was prepared as a result of work sponsored by the California Public Utilities Commission (CPUC). It does not necessarily represent the
views of the CPUC, its employees, or the State of California. The CPUC, the State of California, its employees, contractors, and subcontractors
make no warranty, express or implied, and assume no legal liability for the information in this report; nor does any party represent that the use of this
information will not infringe upon privately owned rights. This report has not been approved or disapproved by the CPUC nor has the CPUC passed
upon the accuracy or adequacy of the information in this report.
Revision History
Revision num. Date Description Author(s)
0 May 2016 Initial Release M. Slater
FSTC Report # 501311505-R0 Page 2 of 12

12949 Alcosta Blvd. Suite 101, San Ramon, CA 94583 P: 1.800.398.3782 F: 1.925.866.2864 www.fishnick.com
ECP 160104
Contents
Page
Equipment Description ………………………………………………………………………………………. 4
Test Location …………………………………………………………………………………………………… 4
Ventilation ………………………………………………………………………………………………………. 4
Test Instrumentation Inventory …………………………………………………………………………….. 5
FSTC Test Report: Results ………………………………………………………………………………….. 6
Additions, Deviations, and Exclusions …………………………………………………………………… 8
ENERGY STAR® Qualification …………………………………………………………………………….. 9
Manufacturer Specifications Sheet ………………………………………………………………………... 10
Report Certification ………………………………………………………………………………………….. 12

ECP 160104
Equipment Description
Test Work Order Number (TWO) 11505
Manufacturer Accutemp
Model EGF2083A2450
Serial Number 16223
Generic Equipment Type Electric Griddle
Rated Input 9.6 kW
Construction Cold-rolled and annealed stainless steel griddle plate with polished stainless steel
body and stand; 8 Gauge griddle plate with 4.5" rear splash and 4.5" to 1.7" tapered
side walls; 4" wide by 1" deep full front grease trough; 2" x 4" drop chute to 1.5 gallon
capacity grease drawer inside enclosed compartment; 5" heavy-duty casters
standard, front are locking type
Controls Power-on switch and indicator light; Heating indicator light; 200-400°F solid state
thermostat; Easy front service access to controls
External Dimensions (W x D x H) 24.25" x 33.125" x 27.875"
Custom Settings (if any) None
Cooking Surface Dimensions (W x D) 24" x 30"
Test Location
All testing was performed under controlled conditions in the FSTC laboratory facilities at 12949 Alcosta
Blvd., Suite 101, San Ramon, CA 94583.
Ventilation
FSTC researchers installed the equipment on a tiled floor under a four-foot-deep canopy hood, which operated
at a nominal exhaust rate of 300 cfm per linear foot. The hood was mounted six feet, six inches above the
floor, with at least six inches of clearance between the vertical plane of the equipment and the hood’s edge.

ECP 160104
Test Instrumentation Inventory

Description (ID) Manufacturer Model Measurement Resolution Calibration Next
Range Date Calibration
Electric Meter (ALA101) Electro Industries Shark 200 0.1 – 75A 7.5 Wh 05/09/2015 05/09/2016
Digital Scale (ALE503) Acculab SVI-20B 0 – 44 lb 0.005 lb 08/12/2015 08/12/2016
DAQ Temp (ALC312) National Instruments FP-TC-120 0 – 1000°F 0.1°F 08/12/2014 08/12/2016
DAQ Pulse (ALC312) National Instruments FP-CTR-500 0 – 50,000 pulses/s 1 pulse 08/12/2014 08/12/2016
Thermocouple Inventory
Set Number Validation Date
63 04/27/2016
Holding Equipment Inventory

Description (ID) Manufacturer Model
Freezer (FSTC-F-001) Norlake KLX

ECP 160104
FSTC Equipment Test Report SG CRT 151028
FSTC Test Report: Results
Purpose of Testing
This testing determined the energy input rate, preheat time and energy, idle energy rate, heavy-load cooking efficiency and production
capacity of the griddle by applying the ASTM Standard Test Method F1275-03.
Energy Input Rate

Test Voltage (V) 209.0 Accutemp 2ft Electric Griddle
Rated Energy Input Rate (kW) 9.60
Measured Energy Input Rate (kW) 9.70
Difference (%) 1.0
Preheat to 350°F
Ambient Temperature (°F) 73.2
Duration (min) 17.58
Test Voltage (V) 209
Electric Energy Consumption (kWh) 2.83
Preheat Rate (°F/min) 16
Idle Energy Rate

Griddle Cooking Surface Area (ft²) 5.00 Nameplate Information:
Idle Temperature (°F) 372
Electric Idle Energy Rate (kW) 1.37
Normalized Idle Energy Rate (W/ft²) 274
Heavy-Load Cooking Energy Efficiency*

1/4 lb 80/20 Beef
Food Product
Patties
Number of Burger Patties per Load 24
Cook Time (min) 5.75
Average Recovery Time (sec) 0
Electric Cooking Energy Rate (kW) 8.93
Energy to Food (Btu/lb) 494 Accutemp
Energy to Equipment (Btu/lb) 577 8415 N Clinton Park Dr.
Cooking Energy Efficiency (%) 85.7 ± 6.3 Fort Wayne, IN 46825
Production Capacity (lb/h) 52.8 ± 0.6 www.accutemp.net
*Based on a minimum of three test replicates

FSTC Test Report: Results
Electric Griddle
Heavy-Load Cooking Test Data

Measured Values Test #1 Test #2 Test #3
Test Date 4/26/16 4/26/16 4/27/16
Total Hamburger Pattie Count per Load 24 24 24
Total Hamburger Pattie Count per Test 144 144 144
Ambient Temperature (°F) 75.3 76.4 74.6
Initial Weight of Hamburger Patties (lb) 36.425 36.420 36.345
Final Weight of Hamburger Patties (lb) 23.350 23.337 23.350
Initial Temperature of Hamburger Patties (°F) 0 0 0
Final Temperature of Hamburger Patties (°F) 165 165 165
Initial Moisture Content of Hamburger Patties (%) 63.2% 63.2% 63.2%
Final Moisture Content of Hamburger Patties (%) 51.8% 53.4% 53.2%
Fat Content Hamburger Patties (%) 19.1% 19.1% 19.1%
Cook Time (min) 5.75 5.75 5.75
Test Time (min) 41.47 41.19 41.37
Test Voltage (V) 209 209 209
Electric Energy Consumption (Wh) 6,030 6,255 6,173
Gas Energy Consumption (Btu) N/A N/A N/A
Gas Heating Value (Btu/scf) N/A N/A N/A
Calculated Values
Average Hamburger Patty Weight Loss (%) 35.9 35.9 35.8
Specific Heat of Hamburger Patties (Btu/lb °F) 0.720 0.720 0.720
Sensible Energy (Btu) 4,327 4,327 4,318
Latent Fusion Energy (Btu) 3,315 3,315 3,308
Latent Vaporization Energy (Btu) 10,598 10,239 10,231
Total Energy to Food (Btu) 18,240 17,881 17,857
Energy to Food (Btu/lb) 501 491 491
Total Equipment Energy Consumption (Btu) 20,580 21,348 21,068
Energy to Equipment (Btu/lb) 565 586 580
Results
Cooking Energy Efficiency (%) 88.6 83.8 84.8
Test Voltage (V) 209 209 209
Test Electric Cooking Energy Rate (kW) 8.72 9.11 8.95
Production Capacity (lb/h) 52.7 53.1 52.7
Average Recovery Time (sec) 0 0 0
Energy Efficiency Uncertainty Results

Average (%) 85.7
Standard Deviation (%) 2.5
Absolute Uncertainty (%) 6.3
% Uncertainty 7.4
Production Capacity Uncertainty Results

Average (lb/h) 52.8
Standard Deviation 0.2
Absolute Uncertainty (lb/h) 0.6
% Uncertainty 1.1
Additions, Deviations, and Exclusions

Additions:
None
Deviations:
During the heavy-load cooking test as described in section 10.7.5.2 of ASTM standard F1275-03, the recovery time was found to be zero.
In order to facilitate removing the burger patties and removing excess grease and char from the cooking surface, a 1 minute, 10 second
unload and cleaning time was inserted in between each load.
Exclusions:
Cooking Tests
• Only a heavy-load test was performed for Hamburger cooking tests, rather than light-load and heavy-load tests specified in section
10.7.5.2 of ASTM standard F1275-03

ENERGY STAR® Qualification
FSTC testing of the Accutemp EGF2083A2450 resulted in an idle rate of 274 W/ft2 and an energy efficiency
of 85.7%.
The results comply with the ENERGY STAR® program requirement for Commercial Griddles, Tier 2, version
1.2.

ECP 160104
Manufacturer Specifications Sheet

ECP 160104
Manufacturer Specifications Sheet (Continued)

ECP 160104

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Accutemp EGF2083A2450 Electric Griddle Test Report

Food Service Technology Center Background

FSTC Report # 501311505-R0 Page 2 of 12

FSTC Report # 501311505-R0 Page 3 of 12

FSTC Report # 501311505-R0 Page 4 of 12

Test Instrumentation Inventory

Holding Equipment Inventory

FSTC Report # 501311505-R0 Page 5 of 12

FSTC Test Report: Results

Energy Input Rate

Idle Energy Rate

Heavy-Load Cooking Energy Efficiency*

FSTC Report # 501311505-R0 Page 6 of 12

FSTC Test Report: Results

Heavy-Load Cooking Test Data

Energy Efficiency Uncertainty Results

Production Capacity Uncertainty Results

Additions, Deviations, and Exclusions

FSTC Report # 501311505-R0 Page 8 of 12

ENERGY STAR® Qualification

FSTC Report # 501311505-R0 Page 9 of 12

Manufacturer Specifications Sheet

FSTC Report # 501311505-R0 Page 10 of 12

Manufacturer Specifications Sheet (Continued)

FSTC Report # 501311505-R0 Page 11 of 12

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