Commercial Griddles Key Product Criteria
Requirements:
Effective May 8, 2009. The second phase of this specification, Tier 2, shall become effective for electric griddles on January 1, 2011.
Commercial griddles must meet the cooking energy efficiency and normalized idle energy rate requirements presented in the tables below to qualify for ENERGY STAR.
| Effective May 8, 2009 | |
|---|---|
| Cooking Energy Efficiency | Reported |
| Normalized Idle Energy Rate | ≤ 2,650 Btu/h per ft² |
| Tier 1: Effective May 8, 2009 | |
|---|---|
| Cooking Energy Efficiency | Reported |
| Normalized Idle Energy Rate | ≤ 355 watts per ft² |
| Tier 2: Effective January 1, 2011 | |
| Cooking Energy Efficiency | Reported |
| Normalized Idle Energy Rate | ≤ 320 watts per ft² |
Note: Measured at heavy-load conditions per ASTM F1275 and F1605 test standards.
The formulae for normalizing the idle energy rates for gas and electric griddles are as follows:
Where
| qg-idle,n | = normalized gas griddle idle energy rate, Btu/h/ft²,, |
| qgas | = gas energy rate during idle , Btu/h, |
| qe-idle,n | = normalized electric griddle idle energy rate, W/ft², |
| qelec | = electric energy rate during idle , kW, |
| A | = area of the bottom cooking surface (ft²) measured splashguard to splashguard and splashguard to grease trough |
Double-sided griddles that include an electric top plate and gas bottom plate must meet the cooking energy efficiency and idle energy rate for gas griddles in Table 1, above. Manufacturers should use the formula provided below to determine normalized idle energy rate in Btu/h per ft².
Where
| qds-idle,n | = normalized gas griddle idle energy rate, Btu/h/ft², |
| qgas | = gas energy rate during idle , Btu/h, |
| qe-idle,n | = normalized electric griddle idle energy rate, W/ft², |
| qelec | = electric energy rate during idle , kW, |
| A | = area of the bottom cooking surface (ft²) measured splashguard to splashguard and splashguard to grease trough |
Definitions:
Single-Sided Commercial Griddle
A commercial appliance designed for cooking food in oil or its own juices by direct contact with either a flat, smooth, hot surface (e.g., polished steel or chrome plate) or a hot channeled cooking surface (e.g., polished steel or chrome 1/2-inch grooved plate) where plate temperature is thermostatically controlled.
Double-Sided Commercial Griddle
A commercial appliance designed for cooking food in oil or its own juices by direct contact with two hot surfaces where temperature is thermostatically controlled. A double-sided griddle has hinged upper griddle plates (platens) that swing down over the food, thereby cooking the food from both sides at once.
Thermostatic Control
Simple temperature-feedback control that regulates the heaters based on griddle plate temperature. Thermostatic controls have the potential to sense the presence of cooking loads and offer better response and faster recovery when a load of fresh product is placed on the cooking surface.
Cooking Energy Efficiency
The ratio of energy absorbed by the food product to the total energy supplied to the griddle during cooking.
Idle Energy Rate
The rate of griddle energy consumption while it is maintaining or holding at a stabilized operating condition or temperature. Also called standby energy rate. For the purposes if this specification the idle rate is normalized based on the area of the (bottom) cooking surface.
Testing Procedures:
The partner must use the following test procedures to determine ENERGY STAR compliance:
- ASTM F1275: Standard Test Method for the Performance of Griddles
- ASTM F1605: Standard Test Method for the Performance of Double-Sided Griddles