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B O N N E V I L L E P O W E R A D M I N I S T R A T I O N

Commercial Kitchen Cooking Measures Convection Ovens, Combination Ovens,

Dishwashers

Sponsored by

BPA

Tim Steele

Prepared by

EMP2, Inc.

David Frank & Le Tran


Project GoalsFor Combination Ovens, Convection Ovens, and Commercial Dishwashers:

• Approval of deemed savings and incremental cost.

• Plan to present one measure at a time for simplicity and ask for approval after each measure has been presented and discussed with RTF.

1. Establish current practice for baseline cooking equipment. Then develop the baseline criteria.

2. Establish a high efficiency criteria for cooking equipment

3. Develop an energy savings calculator.

4. Develop cost and incremental cost information.


Convection Ovens• Fully enclosed insulated chamber

used to heat food.

• High Efficiency Equipment Improvements:

1. Increased Insulation

2. Improved Controls

3. Double Pane Glass

4. Infrared Burners

5. Halogen Lamps (infrared & visible)

• Energy Star Qualifying Parameters1. Cooking Energy Efficiency

2. Idle Energy Rate (kW)


Convection Oven Market Analysis• Needed to determine if the large majority of the equipment being purchased is

energy or non-energy star equipment. This gives us our market penetration.

• Based on a Best in Class Study done by Food Service Equipment and Supply, EMP2 was able to determine the top manufacturers. EMP2 then determined the % of units that qualify for Energy Star.

• Based on market research the overall market penetration of Energy Star equipment is around ~15%.

• Therefore EMP2 recommends using non-energy star rated equipment as the baseline.


Convection Oven Baseline• Little or no information available on low efficiency equipment. Not published

or shared by manufacturer.

• Relied on FSTCs estimates for typical efficiencies. FSTC has tested a wide range of equipment and has developed a base case, typical case, and high efficiency case based on the population of tested equipment.

• EMP2 used FSTCs typical case as the baseline since it represents an intermediate point between the low efficiency equipment and high efficiency equipment. Basically a representative figure for the entire market.


Convection Oven High Efficiency Criteria• Used same high efficiency rating as Energy Star.

• However, the savings are based off an average efficiency of high efficiency Equipment. The calculator uses 75% cooking efficiency instead of 70%. Same idle energy rate in calculation due to limited data for half size unit.


Convection Oven Calculation


Convection Oven Calculation Assumptions


Convection Oven Incremental Cost• Averaged sales price for non-Energy Star rated

equipment and energy star rated equipment.

• The difference between these two numbers was used as the incremental cost.

• Due to limited half-size data EMP2 used the same incremental cost for full and half size equipment.

• Average combined sales price of non-Energy Star rated equipment $5,628

• Average combined sales price of Energy Star rated equipment $5,843

• Incremental cost is $215.


Convection Oven Summary


Dishwashers• A machine designed to clean and

sanitize kitchenware by applying sprays of detergent solution and a sanitizing final rinse.

• High Efficiency Equipment Improvements

1. Reduced Water Use (Mfg Specific)

2. Water Re-Use3. Improved Controls (Standby

Mode, Sensors)

• Energy Star Qualifying Parameters1. Water Consumption (gal/rack)2. Idle Energy Rate (watts)3. High/Low Temperature4. Four Types of Dishwashers


Dishwasher Market Analysis• Energy Star and CEE came out with specifications in late 2007.

• The 2008 Energy Star Penetration report shows an Energy Star penetration rate of 83%. It includes reports from 19 manufacturers.

• Based on EMP2 market research the overall market penetration of Energy Star equipment over 50%.

• Therefore, the baseline will be Energy Star rated equipment.


Baseline/High Efficiency Methodology

The top 9 or top 25% of the units yearly kWh consumption was averaged for the high efficiency standard

The remaining 26 or bottom 75% of the units kWh consumption was averaged for the base case efficiency


Dishwasher Baseline

• Used Energy Star equipment qualification list as market list.

• The bottom~75% of equipment off the qualification list was used as the baseline. This was done since approximately ~25% of the market is non-energy star rated equipment.

• The average yearly kWh consumption of the bottom 75% of the equipment was used as the baseline.


Dishwasher High Efficiency Criteria• Selected top 25% off Energy Star List.

• The average yearly kWh consumption of the top 25% of the units was used as the high efficiency criteria/rating.


Dishwasher Calculation


Dishwasher Calculation Assumptions


Dishwasher Incremental Pricing

Hi Temperature Original Final Avg Lo/Hi MethodologyUnder Counter $150 $232 Direct Average

Single Tank Door Type $1,742 $2,659 Direct Average

Single Tank Conveyor $3,510 $5,882

Delete all High and Low units as the qualifying units are all High units, incremental of Champion model averages. Direct Average is a negative incremental Cost.

Multiple Tank Conveyor $5,652 $3,394 Direct Average

Lo TemperatureUnder Counter $315 $232 Direct Average

Single Tank Door Type $3,575 $2,659 Direct Average

Single Tank Conveyor $8,254 $5,882 Direct Average

Multi Tank Conveyor $1,137 $3,394Compare Hobart Units, Hobart units are the only ones that qualify, only Hi & Lo.


Dishwasher Summary

Electric (kWh/yr)

Gas (therms/yr)

Water (gal/yr)

Under 3271 0 12581 $232 12.7 -36Door 3684 0 22112 $2,659 1.5 19Single 3067 0 9482 $5,882 0.4 181Multi Tank 6864 0 27403 $3,394 1.9 11Under 1150 0 2644 $232 3.9 -8Door 4586 0 15901 $2,659 1.5 25Single 7265 0 27342 $5,882 1.1 49Multi Tank 7897 0 22665 $3,394 1.9 13Under 1041 103 12581 $232 9.7 -163Door -235 181 22112 $2,659 1.0 9999Single 1387 78 9482 $5,882 0.4 372Multi Tank 2007 225 27403 $3,394 1.4 -19Under 682 22 2644 $232 3.2 -29Door 1768 130 15901 $2,659 1.2 28Single 2419 224 27342 $5,882 0.9 100Multi Tank 3881 186 22665 $3,394 1.6 3

High Temp

Low Temp

High Temp

Electric DHW

Gas DHW

Incremental Cost

TRC B/C

TRC Levelized

Cost

SavingsDishwasher Measure

Low Temp


Combination Ovens• A convection oven that includes the added

capability to inject steam into the oven cavity for cooking purposes. Three modes of operation, convection oven, steamer, combination.

• Energy Efficient Equipment Improvements1. Increased Insulation

2. Double Pane Glass

3. Improved Controls

• FSTC Qualifying Parameters (No Energy Star nor CEE)

1. Cooking Efficiency (%)

2. Idle Energy Rate (kW)

3. Water Consumption (gal/hr)


Combination Ovens Market Analysis• Not rated by either Energy Star or CEE

• ASTM is in the process of revising their testing procedure for Combi-Ovens. This will modify the existing efficiency ratings.

• Energy Star and CEE will develop a standard after the new ASTM testing procedure is published.

• FSTC has developed a rating for high efficiency equipment based on the current ASTM testing standard.

• Based on market research the overall market penetration of FSTC Equipment is around ~12% when compared to FSTC high efficiency program.

• Therefore EMP2 recommends using the non-FSTC rated equipment as the baseline.


Combination Oven Baseline• Little or no information available on Low Efficiency Equipment. Not published

or shared by manufacturer.

• Relied on FSTC’s estimates for typical efficiencies. FSTC has tested a wide range of equipment and has developed a base case, typical case, and high efficiency case based on the population of tested equipment.

• EMP2 used FSTC’s typical case as the baseline since it represents an intermediate point between the low efficiency equipment and high efficiency equipment. Basically a representative figure for the entire market.


Combination Oven High Efficiency Criteria• Developed high efficiency standard off list of tested equipment.

• However, the savings are based off an average efficiency of high efficiency equipment. The calculator uses 75% cooking efficiency and a 2.3 idle energy.


Combination Oven Calculation


Combination Oven Assumptions


Combination Incremental Price• Averaged Sales Price for non-FSTC rated Equipment and FSTC rated equipment.

• The difference between these two numbers was used as the incremental cost.

• The average sales price for non-FSTC rated equipment based on 5 units is $13,788.

• The average sales price for energy star rated equipment based on 4 units is $11,805.

• The incremental cost is $1,983.


Combination Oven Summary

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