Commercial Cooking Equipment Improvement. Volume V. Development of a Commercial Power Burner Range Open Top Section

摘要

The report describes a project aimed at improving the thermal efficiency of gas-fired commercial cooking equipment, specifically the development of a commercial open top section employing power burners. Three approaches to designing power burners were developed which have efficiency improvements of up to 50 percent over contemporary open top burner systems. Two of the designs have turndown capabilities while the third system is designed to be a single input auxiliary system. Results indicated that the time to heat water can be cut in half.