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Commercial Ovens Key Product Criteria

Requirements:

Effective January 1, 2014

Version 2.1

Commercial ovens must meet the cooking energy efficiency and idle energy rate requirements presented in the tables below to qualify for ENERGY STAR. Note: Conventional or standard ovens; conveyor; slow cook-and-hold; deck; mini-rack; rack; range; rapid cook; and rotisserie.

A. Convection Oven Cooking-Energy Efficiency and Idle Energy Rate Requirements:

Table 1: Energy Efficiency Requirements for Convection Ovens
Gas
Oven capacity Idle Rate, Btu/h Cooking-Energy Efficiency, %
Full-size ≤ 12,000 ≥ 46
Electric
Oven Capacity Idle Rate, kW Cooking-Energy Efficiency, %
Half-size ≤ 1.00 ≥ 71
Full-size ≤ 1.60
Table 2: Energy Efficiency Requirements for Combination Ovens
Gas
Operation Idle Rate, Btu/h Cooking-Energy Efficiency, %
Steam Mode ≤ 200P+6,511 ≥ 41
Convection Mode ≤ 150P+5,425 ≥ 56
Electric
Operation Idle Rate, kW Cooking-Energy Efficiency, %
Steam Mode ≤ 0.133P+0.6400 ≥ 55
Convection Mode ≤ 0.080P+0.4989 ≥ 76

Note: P = Pan capacity as defined in Section 1.S, of the Commercial Ovens Program Requirements Version 2.1.