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: 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 Combination 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 2.2 (PDF).

Table 3: Energy Efficiency Requirements for Rack Ovens

Gas

Oven Size

Total Energy Idle Rate, Btu/h

Baking-Energy Efficiency, %

Single

≤ 25,000

≥ 48

Double

≤ 30,000

≥ 52