ENERGY EFFICIENT TAVA

Re-Designing traditional Tava into An Energy Efficient Tava



Table of contents

Introduction3

Origin And Description Of Your Product4

User Needs, Market Requirements And Pricing6

Single-sided Tawas7

Grooved Tawas8

Chrome-Finished Tawas8

Technical Feasibility9

Double-Sided Tawas and Duplex Cookers9

Materials, Production And Costing15

Advanced Energy Efficient Tawa Technologies16

Sustainability18

Advanced Electric Energy Efficient Tawa Technologies19

Input Rating22

Surface Temperature Uniformity23

Idle Energy Consumption24

Conclusion26

References30

Re-Designing traditional Tava into An Energy Efficient Tava

Introduction

Tawas are used throughout the hospitality industry from the first order of bacon at breakfast to the last seared steak at dinner. The tawa is a workhorse that usually occupies a central position on the short-order line. Its versatility ranges from crisping and browning; for foods like hash brown potatoes, bacon and pancakes, to searing; for foods like hamburgers, chicken, steak and fish, and to warming or toasting; for bread and buns.

The relatively simple design of a tawa can have very different performance characteristics. Knowing the differences between tawas allows a food service operator to choose one that provides them with the best appliance for their kitchen. With increases in Electric Energy Efficient and Energy Efficient rates, more kitchen operators are becoming aware that tawas with higher energy efficiency deliver high cooking performance and capacity.

Two factors are currently driving energy efficient tawa designs. First, quick service chains, now followed by casual dining chains, have stimulated research on energy efficient tawas because they recognize the possibility of increasing profits by specifying better equipment. Second, ASTM standard test methods developed by the Food Service Technology Center (FSTC) 1 have allowed testing facilities to produce tawa energy performance data that can be compared between labs. This allows both manufacturers and purchasers to calculate the cost of operating specific tawa models and technologies. Published data shows that energy performance can vary significantly with tawa type and construction details.

Tawas vary in size, power input, heating method, tawa-plate construction and control strategy. All designs cook via contact with a heated metal plate that has splashguards attached to the sides and rear and a shallow trough to guide grease and scraps into a holding tray. The tawa plate is heated from underneath by Energy Efficient burners or Electric Energy Efficient elements, and controls are generally located on the front of the appliance.

Figure 1. Countertop tawa

Origin And Description Of Your Product

Tawas are used in restaurants from the first order of bacon at breakfast to the last seared steak at dinner. The tawa is a "workhorse" that usually occupies a central position on the shortorder line. All tawas share a common basic design. Food is cooked on a flat metal plate at temperatures between 200 and 4500 F. The desired charactaistics of this style of cooking are crisping and browning, for foods like hashbrown potatoes, bacon and pancakes; searing, for foods like hamburgers, chicken, steak and fish; and warming or toasting, for bread and buns. For a high production fast food restaurant, temperature uniformity of the tawa surface is also important to assure that the food product is fully cooked.

Gas tawas are constructed using a 1/2 - 1 inch thick ...