The FSTC is constantly expanding its expertise. Existing test methods now apply to fryers, ovens, range tops, griddles, broilers, steam kettles, braising pans, pasta cookers, holding cabinets, and ware washers. The diversified expertise of the research team can provide information on whole-building energy analysis or recommendations for improving the overall energy efficiency of a new design or retrofit. The FSTC's production-test kitchen combines the rigors of a test environment with an actual food service operation. Remote energy metering and data acquisition equipment record energy consumption of each appliance at one-minute intervals.
Equipment is located under a double-sided canopy exhaust hood.
Utilizing advanced flow visualization techniques and precise temperature measurement technology, the CKV lab is a leader in the areas of optimized exhaust hood design and appliance heat gain research. The laboratory is managed and operated by the Food Service Technology Center in partnership with Architectural Energy Corporation. National Advisory Group A distinguished group of food service professionals provides focus and industry support for test method development. Representing end-users of food service equipment are the California Restaurant Association, the National Restaurant Association and several prominent chains, including Darden Restaurants, Inc., Marriott International and McDonald's Corporation. The Food Service Technology Center has published reports on test method development, application, and equipment performance.