Commercial Oven Key Product Criteria
Version 2.2
Commercial ovens must meet the cooking energy efficiency and idle energy rate requirements presented in the tables below to qualify for ENERGY STAR. Note: Ineligble products include conventional or standard ovens; conveyor; slow cook-and-hold; deck; mini-rack; range; rapid cook; and rotisserie.
A.Convection Oven Cooking-Energy Efficiency and Idle Energy Rate Requirements:
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 |
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 2.2 (PDF).
Gas |
||
---|---|---|
Oven Size |
Total Energy Idle Rate, Btu/h |
Baking-Energy Efficiency, % |
Single |
≤ 25,000 |
≥ 48 |
Double |
≤ 30,000 |
≥ 52 |