Commercial Cooking Equipment Improvement. Volume III: Open Top, Hot Top and Fry Top Ranges

摘要

This report describes the efforts of a project aimed at improving the thermal efficiency of gas-fired commercial cooking equipment, specifically heavy duty and restaurant range open top sections and heavy duty hot top and fry top sections. The work was to investigate the primary design factors that determine the efficiency levels of contemporary units while maintaining good combustion and desired appliance performance. This investigation was performed in an individual stepwise fashion and demonstrated the relative merit of each of the improvement factors. The improvement factors were to be of a minor design change requiring relatively little manufacturer retooling as there was a general belief that current systems might have the potential for significant improvement.