ENERGY STAR
ENERGY STAR Program Requirements
For Commercial Ovens
Partner Commitments
Following are the terms of the ENERGY STAR Partnership Agreement as it pertains to the manufacture
and labeling of ENERGY STAR qualified products. The ENERGY STAR Partner must adhere to the
following partner commitments:
Qualifying Products
1.	Comply with current ENERGY STAR Eligibility Criteria, which define performance requirements and
test procedures for commercial ovens. A list of eligible products and their corresponding Eligibility
Criteria can be found at www.enerqvstar.gov/specifications.
2.	Prior to associating the ENERGY STAR name or mark with any product, obtain written
certification of ENERGY STAR qualification from a Certification Body recognized by EPA for
commercial ovens. As part of this certification process, products must be tested in a laboratory
recognized by EPA to perform commercial oven testing. A list of EPA-recognized laboratories and
Certification Bodies can be found at www.enerqvstar.gov/testinqandverification.
Using the ENERGY STAR Name and Marks
3.	Comply with current ENERGY STAR Identity Guidelines, which define how the ENERGY STAR name
and marks may be used. Partner is responsible for adhering to these guidelines and ensuring that its
authorized representatives, such as advertising agencies, dealers, and distributors, are also in
compliance. The ENERGY STAR Identity Guidelines are available at www.enerqvstar.gov/loqouse.
4.	Use the ENERGY STAR name and marks only in association with qualified products. Partner may not
refer to itself as an ENERGY STAR Partner unless at least one product is qualified and offered for
sale in the U.S. and/or ENERGY STAR partner countries.
5.	Provide clear and consistent labeling of ENERGY STAR qualified automatic commercial ovens.
5.1.	The ENERGY STAR mark must be clearly displayed on the front of the product, in product
literature (i.e., user manuals, spec sheets, etc.), and on the manufacturer's Internet site where
information about ENERGY STAR qualified models is displayed.
5.2.	It is also recommended that the mark appear on the product packaging.
Verifying Ongoing Product Qualification
6. Participate in third-party verification testing through a Certification Body recognized by EPA for
commercial ovens, providing full cooperation and timely responses. EPA/DOE may also, at its
discretion, conduct tests on products that are referred to as ENERGY STAR qualified. These products
may be obtained on the open market, or voluntarily supplied by Partner at the government's request.
Providing Information to EPA
7. Provide unit shipment data or other market indicators to EPA annually to assist with creation of
ENERGY STAR market penetration estimates, as follows:
7.1. Partner must submit the total number of ENERGY STAR qualified commercial ovens shipped in
the calendar year or an equivalent measurement as agreed to in advance by EPA and Partner.
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Partner shall exclude shipments to organizations that rebrand and resell the shipments
(unaffiliated private labelers).
7.2.	Partner must provide unit shipment data segmented by meaningful product characteristics (e.g.,
type, capacity, presence of additional functions) as prescribed by EPA.
7.3.	Partner must submit unit shipment data for each calendar year to EPA or an EPA-authorized
third party, preferably in electronic format, no later than March 1 of the following year.
Submitted unit shipment data will be used by EPA only for program evaluation purposes and will be
closely controlled. If requested under the Freedom of Information Act (FOIA), EPA will argue that the
data is exempt. Any information used will be masked by EPA so as to protect the confidentiality of the
Partner.
8.	Report to EPA any attempts by recognized laboratories or Certification Bodies (CBs) to influence
testing or certification results or to engage in discriminatory practices.
9.	Notify EPA of a change in the designated responsible party or contacts within 30 days using the My
ENERGY STAR Account tool (MESA) available at www.enerqvstar.gov/mesa.
Performance for Special Distinction
In order to receive additional recognition and/or support from EPA for its efforts within the Partnership, the
ENERGY STAR Partner may consider the following voluntary measures, and should keep EPA informed
on the progress of these efforts:
¦	Provide quarterly, written updates to EPA as to the efforts undertaken by Partner to increase
availability of ENERGY STAR qualified products, and to promote awareness of ENERGY STAR and
its message.
¦	Consider energy efficiency improvements in company facilities and pursue benchmarking buildings
through the ENERGY STAR Buildings program.
¦	Purchase ENERGY STAR qualified products. Revise the company purchasing or procurement
specifications to include ENERGY STAR. Provide procurement officials' contact information to EPA
for periodic updates and coordination. Circulate general ENERGY STAR qualified product information
to employees for use when purchasing products for their homes.
¦	Feature the ENERGY STAR mark(s) on Partner website and other promotional materials. If
information concerning ENERGY STAR is provided on the Partner website as specified by the
ENERGY STAR Web Linking Policy (available in the Partner Resources section of the ENERGY
STAR website), EPA may provide links where appropriate to the Partner website.
¦	Ensure the power management feature is enabled on all ENERGY STAR qualified displays and
computers in use in company facilities, particularly upon installation and after service is performed.
¦	Provide general information about the ENERGY STAR program to employees whose jobs are relevant
to the development, marketing, sales, and service of current ENERGY STAR qualified products.
¦	Provide a simple plan to EPA outlining specific measures Partner plans to undertake beyond the
program requirements listed above. By doing so, EPA may be able to coordinate, and communicate
Partner's activities, provide an EPA representative, or include news about the event in the ENERGY
STAR newsletter, on the ENERGY STAR website, etc. The plan may be as simple as providing a list
of planned activities or milestones of which Partner would like EPA to be aware. For example,
activities may include: (1) increasing the availability of ENERGY STAR qualified products by
converting the entire product line within two years to meet ENERGY STAR guidelines; (2)
demonstrating the economic and environmental benefits of energy efficiency through special in-store
displays twice a year; (3) providing information to users (via the website and user's manual) about
energy-saving features and operating characteristics of ENERGY STAR qualified products; and (4)
building awareness of the ENERGY STAR Partnership and brand identity by collaborating with EPA
on one print advertorial and one live press event.
¦	Join EPA's SmartWay Transport Partnership to improve the environmental performance of the
company's shipping operations. The SmartWay Transport Partnership works with freight carriers,
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shippers, and other stakeholders in the goods movement industry to reduce fuel consumption,
greenhouse gases, and air pollution. For more information on SmartWay, visit
www.epa.gov/smartwav.
¦ Join EPA's Green Power Partnership. EPA's Green Power Partnership encourages organizations to
buy green power as a way to reduce the environmental impacts associated with traditional fossil fuel-
based electricity use. The partnership includes a diverse set of organizations including Fortune 500
companies, small and medium businesses, government institutions as well as a growing number of
colleges and universities. For more information on Green Power, visit www.epa.gov/qreenpower.
ENERGY STAR Program Requirements for Commercial Ovens - Partner Commitments

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EPA ENERGY STAR
ENERGY STAR® Program Requirements
Product Specification for Commercial Ovens
Eligibility Criteria
Version 2.0
Following is the Version 2.0 product specification for ENERGY STAR qualified commercial ovens. A
product shall meet all of the identified criteria if it is to earn the ENERGY STAR.
1) Definitions: Below are the definitions of the relevant terms in this document.
A.	Oven: A chamber designed for heating, roasting, or baking food by conduction, convection,
radiation, and/or electromagnetic energy.1
Oven Types
B.	Combination Oven: A device that combines the function of hot air convection (oven mode),
saturated and superheated steam heating (steam mode), and combination convection/steam
mode for moist heating, to perform steaming, baking, roasting, rethermalizing, and proofing of
various food products. In general, the term combination oven is used to describe this type of
equipment, which is self-contained.2 The combination oven is also referred to as a combination
oven/steamer, combi or combo.
a.	Half-Size Combination Oven: A combination oven capable of accommodating a single 12 x 20
x 2 1/2-inch steam table pan per rack position, loaded from front-to-back or lengthwise.
b.	Full-Size Combination Oven: A combination oven capable of accommodating two 12 x 20 x 2
1/2-inch steam table pans per rack position, loaded side by side, from front-to-back or
lengthwise.
c.	2/3-Size Combination Oven: A combination oven capable of accommodating a single 12x10
x 2 1/2-inch steam table pan per rack position, loaded from front-to-back or lengthwise.
C.	Convection Oven: A general-purpose oven that cooks food by forcing hot dry air over the surface
of the food product. The rapidly moving hot air strips away the layer of cooler air next to the food
and enables the food to absorb the heat energy. For the purposes of this specification,
convection ovens do not include ovens that have the ability to heat the cooking cavity with
saturated or superheated steam. However, this oven type may have moisture injection
capabilities (e.g., baking ovens and moisture-assist ovens). Ovens that include a hold feature are
eligible under this specification as long as convection is the only method used to fully cook the
food.
a.	Half-Size Convection Oven: A convection oven that is capable of accommodating half-size
sheet pans measuring 18 x 13 x 1-inch.
b.	Full-Size Convection Oven: A convection oven that is capable of accommodating standard
full-size sheet pans measuring 18 x 26 x 1-inch.
D.	Conventional or Standard Oven: An oven that cooks food primarily using the naturally occurring
1	NSF 170-2010, Glossary of food equipment terminology.
2	ASTM Standard F-2861-10 Standard Test Method for Enhanced Performance of Combination Oven in
Various Modes.
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ENERGY STAR

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hot air currents to transfer heat over the surface of the food product without the use of a fan or
blower. The burner or elements heat the air within the oven cavity as well as the cavity walls,
causing currents of hot air that transfer heat to the surface of the food. The hot air's buoyancy
carries it upward through cooler air, which then slowly sinks to the bottom of the oven as it cools
off.
E.	Conveyor Oven: An oven designed to carry food product on a moving belt into and through a
heated chamber.
F.	Slow Cook-and-Hold Oven: An oven designed specifically for low-temperature (e.g., less than
300°F) cooking, followed by a holding period at a specified temperature.
G.	Deck Oven: An oven that cooks food product directly on the floor of a heated chamber. The
bottom of each compartment is called a deck and heat is typically supplied by burners or elements
located beneath the deck. The oven ceiling, floor, and walls are designed to absorb heat quickly
and radiate that heat back slowly and evenly.
H.	Mini-Rack Oven: A rack oven that has the ability to produce steam internally and includes an
internal rotating rack where pans are manually pushed into the racks. Mini-rack ovens typically
hold 5-8 full-size sheet pans.
I.	Rack (Roll-In) Oven: A high-capacity oven, with the ability to produce steam internally and fitted
with a motor-driven mechanism for rotating multiple pans fitted into one or more pan racks within
the cavity.
a.	Single Rack Oven: A rack oven that is able to hold one full rack of sheet pans of product at a
time, based on nominal 4-inch spacing between pans.
b.	Double Rack Oven: A rack oven that is able to hold two single racks or one double-width rack,
based on nominal 4-inch spacing between pans.
J. Range Oven: An oven base for a commercial range top (i.e., burners, electric elements or hobs).
Range ovens may use either standard or convection technologies to cook food.
K. Rapid Cook Oven: An oven that utilizes one or more non-traditional heat transfer technologies to
cook food product significantly faster than would be possible using conventional (e.g., convection,
conduction, radiant) heat transfer technologies. Heat transfer technologies that may be employed
include microwave, quartz halogen, and high-velocity or impingement convection.
L. Rotisserie Oven: An oven fitted with a mechanism to move or turn food past a fixed heat source
while the food is slowly being cooked on all sides.
Energy Efficiency Metrics
M. Cooking-Energy Efficiency: The ratio of energy absorbed by the food product to the total energy
supplied to the oven during cooking.
N. Idle Energy Rate: The rate of oven energy consumption while it is maintaining or holding at a
stabilized operating condition or temperature. Also called standby energy rate.
Water Consumption
O. Average Water Rates: The ratio of the average potable water used to the maximum number of
steam table pans the oven can accept during heavy-load cooking in steam and convection
modes; expressed as gallons per hour (GPH) per pan.
P. Average Condensate Temperature: The average temperature of the condensed steam and
cooling water mixture exiting the combination oven and directed to the drain during heavy-load
cooking in steam and convection modes.
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Q. Maximum Condensate Temperature: The maximum temperature of the condensed steam and
cooling water mixture exiting the combination oven and directed to the drain during heavy-load
cooking in steam and convection modes.
Qualification Terms
R. Product Family: Individual models offered within a product line based on the same engineering
design, including pan capacity, fuel type, and method of steam generation, as applicable.
Acceptable differences within a product family for purposes of qualification include: controls, door-
opening orientation, and any aesthetic additions that have no impact on oven energy consumption
in any operating mode.
S. Pan Capacity: The number of steam table pans the combination oven is able to accommodate as
per the ASTM F-1495-05 standard specification.
2) Scope:
A.	Included Products: Products that meet the definitions of a Commercial Oven and Convection
Oven or Combination Oven as specified herein are eligible for ENERGY STAR qualification, with
the exception of products listed in Section 2.B. The following subtypes are eligible:
a.	Full-size gas and half- and full-size electric convection ovens.
b.	Half- and full-size gas combination ovens with a pan capacity > 6.
c.	Half- and full-size electric combination ovens with a pan capacity > 5 and < 20.
To ensure only commercial ovens qualify under this specification, products shall be third-party
certified to NSF/ANSI Standard 4, Commercial Cooking, Rethermalization and Powered Hot Food
Holding and Transport Equipment.
B.	Excluded Products: This specification is intended for commercial food-grade ovens. Ovens
designed for residential or laboratory applications cannot qualify for ENERGY STAR under this
specification. The following oven types and sub-types are ineligible for ENERGY STAR:
a.	2/3-size combination ovens.
b.	Dual-fuel heat source combination ovens.
c.	Hybrid ovens not listed in Section 2.A, above, such as those incorporating microwave settings
in addition to convection.
d.	Conventional or standard ovens; conveyor; slow cook-and-hold; deck; mini-rack; rack; range;
rapid cook; and rotisserie.
e.	Gas combination ovens with a pan capacity of < 6.
f.	Electric combination ovens with a pan capacity < 5 and > 20.
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3) Qualification Criteria:
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
B. Combination Oven Cooking-Energy Efficiency and Idle Energy Rate Reguirements:
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, above.
C.	Additional Idle Calculation Guidance: Compliance with the Convection Oven and Combination
Oven idle rate requirements shall be based on gas energy only for purposes of qualifying gas
models. When calculating the gas oven idle rates, electric energy consumed by auxiliary
components shall not be taken into consideration. However, the total electric energy consumption
measured during idle tests shall be reported separately.
D.	Significant Digits and Rounding:
a.	All calculations shall be carried out with directly measured (unrounded) values.
b.	Unless otherwise specified, compliance with specification limits shall be evaluated using exact
values without any benefit from rounding.
c.	Cooking-Energy Efficiency: Calculated values that are submitted for reporting on the
ENERGY STAR website shall be rounded to the nearest significant digit as expressed in the
corresponding specification limit.
d.	Idle Energy Rate: Calculated values for gas convection and combination oven idle rates that
are submitted for reporting on the ENERGY STAR website shall be rounded to the nearest
whole number. The calculated energy consumption values for electric convection and
combination ovens shall be rounded to 0.01 for idle rates.
4) Test Requirements:
A. Representative models shall be selected for testing per the following requirements:
a.	For qualification of an individual product model, the representative model shall be equivalent to
that which is intended to be marketed and labeled as ENERGY STAR.
b.	For qualification of a product family, any model within that product family can be tested and
serve as the representative model. When submitting product families, manufacturers continue
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to be held accountable for any efficiency claims made about their products, including those not
tested or for which data was not reported.
B. When testing commercial ovens, the following test methods shall be used to determine ENERGY
STAR qualification.
Table 3: Test Methods for ENERGY STAR Qualification
Oven Category
ENERGY STAR Requirement
Test Method Reference
Convection Ovens
Cooking-Energy Efficiency, Idle
Energy Rate, and Production
Capacity
ASTM F-1496-12, Standard Test Method for
Performance of Convection Ovens
Combination
Ovens
Cooking-Energy Efficiency, Idle
Energy Rate, Production
Capacity, and Water
Consumption
ASTM F-2861-10, Standard Test Method for
Enhanced Performance of Combination Oven in
Various Modes
C.	For ovens with variable Btu/h or kW input, each available input shall be tested and reported
individually and meet the idle energy rate and cooking-energy efficiency requirements presented
in Table 1 or Table 2, above, of this specification.
D.	For electric ovens with multiple voltage-versatility and those that are available in different voltage
configurations, the representative oven shall be tested at the most energy consumptive voltage
according to the manufacturer.
E.	If the representative combination oven model under test is designed to hold 18 x 26-inch sheet
pans, manufacturer-supplied wire racks shall be positioned in the oven to accommodate 12 x 20 x
21/2-inch steam table pans.
F.	Combination ovens with roll-in, removable racks shall have the racks positioned in place during
steam mode and convection mode idle tests.
G.	For the steam mode idle and cooking-energy efficiency tests, the combination oven shall be
manually set to operate at a nominal temperature of 212°F.
H.	Additional Reporting Requirements:
a.	The average water consumption rates, the average condensate drain temperatures, and the
maximum condensate drain temperatures shall be reported for all combination ovens. If the
oven does not require condensate cooling water during convection mode operation, then it
shall be reported as "0".
b.	The production capacity for all convection oven and combination oven cooking-energy
efficiency tests shall be reported.
c.	The electric energy idle rate for gas convection and combination oven idle rate tests shall be
reported.
5)	Effective Date: The ENERGY STAR Commercial Oven Specification shall take effect on January 1,
2014. To qualify for ENERGY STAR, a product model shall meet the ENERGY STAR specification in
effect on the model's date of manufacture. The date of manufacture is specific to each unit and is the
date on which a unit is considered to be completely assembled.
6)	Future Specification Revisions: EPA reserves the right to change the specification should
technological and/or market changes affect its usefulness to consumers, industry, or the environment.
In keeping with current policy, revisions to the specification are arrived at through industry
discussions. In the event of a specification revision, please note that ENERGY STAR qualification is
not automatically granted for the life of a product model.
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