ENERGY STAR® Program Requirements
for Commercial Ovens
Partner Commitments
The following are the terms of the ENERGY STAR Partnership Agreement as it pertains to the
manufacturing of ENERGY STAR qualified commercial ovens. The ENERGY STAR Partner must adhere
to the following program requirements:
•	comply with current ENERGY STAR Eligibility Criteria, defining the performance criteria that must be
met for use of the ENERGY STAR certification mark on commercial ovens and specifying the testing
criteria for commercial ovens. EPA may, 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 EPA's request;
•	comply with current ENERGY STAR Identity Guidelines, describing how the ENERGY STAR marks
and name may be used. Partner is responsible for adhering to these guidelines and for ensuring that
its authorized representatives, such as advertising agencies, dealers, and distributors, are also in
•	qualify at least one ENERGY STAR commercial oven within one year of activating the commercial
ovens' portion of the agreement. When Partner qualifies the product, it must meet the specification
(e.g., Tier 1 or 2) in effect at that time;
•	Provide clear and consistent labeling of ENERGY STAR qualified commercial ovens. 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;
•	provide to EPA, on an annual basis, an updated list of ENERGY STAR qualifying commercial oven
models. Once the Partner submits its first list of ENERGY STAR qualified commercial ovens, the
Partner will be listed as an ENERGY STAR Partner. Partner must provide annual updates in order to
remain on the list of participating product manufacturers;
•	provide to EPA, on an annual basis, unit shipment data or other market indicators to assist in
determining the market penetration of ENERGY STAR. Specifically, Partner must submit the total
number of ENERGY STAR qualified commercial ovens shipped (in units by model) or an equivalent
measurement as agreed to in advance by EPA and Partner. Partner is also encouraged to provide
ENERGY STAR qualified unit shipment data segmented by meaningful product characteristics (e.g.,
capacity, size, speed, or other as relevant), total unit shipments for each model in its product line, and
percent of total unit shipments that qualify as ENERGY STAR. The data for each calendar year should
be submitted to EPA, preferably in electronic format, no later than the following March and may be
provided directly from the Partner or through a third party. The 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;
•	notify EPA of a change in the designated responsible party or contacts for commercial ovens within 30
ENERGY STAR Commercial Ovens Program Requirements: Version 1.0	1

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:
•	consider energy efficiency improvements in company facilities and pursue the ENERGY STAR mark for
•	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;
•	ensure the power management feature is enabled on all ENERGY STAR qualified monitors 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 product models;
•	feature the ENERGY STAR mark(s) on Partner Web site and in other promotional materials. If
information concerning ENERGY STAR is provided on the Partner Web site as specified by the
ENERGY STAR Web Linking Policy (this document can be found in the Partner Resources section on
the ENERGY STAR Web site at EPA may provide links where appropriate to the
Partner Web site;
•	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, communicate,
and/or promote Partner's activities, provide an EPA representative, or include news about the event in
the ENERGY STAR newsletter, on the ENERGY STAR Web pages, etc. The plan may be as simple
as providing a list of planned activities or planned milestones that Partner would like EPA to be aware
of. For example, activities may include: (1) increase the availability of ENERGY STAR labeled
products by converting the entire product line within two years to meet ENERGY STAR guidelines; (2)
demonstrate the economic and environmental benefits of energy efficiency through special in-store
displays twice a year; (3) provide information to users (via the Web site and user's manual) about
energy-saving features and operating characteristics of ENERGY STAR qualified products, and (4)
build awareness of the ENERGY STAR Partnership and brand identity by collaborating with EPA on
one print advertorial and one live press event;
•	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.
•	join EPA's SmartWay Transport Partnership to improve the environmental performance of the
company's shipping operations. SmartWay Transport works with freight carriers, shippers, and other
stakeholders in the goods movement industry to reduce fuel consumption, greenhouse gases, and air
pollution. For more information on SmartWay, visit
•	join EPA's Climate Leaders Partnership to inventory and reduce greenhouse gas emissions. Through
participation companies create a credible record of their accomplishments and receive EPA recognition
as corporate environmental leaders. For more information on Climate Leaders, visit
•	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, visit
ENERGY STAR Commercial Ovens Program Requirements: Version 1.0	2

ENERGY STAR® Program Requirements
for Commercial Ovens
Eligibility Criteria
Below is the Version 1.0 product specification for ENERGY STAR qualified commercial ovens. A product
must 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. Commercial Oven: A chamber designed for heating, roasting, or baking food by conduction,
convection, radiation, and/or electromagnetic energy1.
B.	Combination Oven: An oven that combines the function of hot air convection (oven mode) and
saturated/superheated steam heating (steam mode), or both (combi mode), to perform steaming,
baking, roasting, rethermalizing, and proofing of various food products. Also referred to as a
combination oven/steamer, combi or combo.
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. Maximum water consumption within the oven cavity must not exceed 0.25
gallons/hour. 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.
•	Full-Size Convection Oven: A convection oven that is able to accept a minimum of five
standard full-size sheet pans measuring 18 x26 x 1-inch.
•	Half-Size Convection Oven: A convection oven that is able to accept a minimum of five sheet
pans measuring 18 x 13 x 1-inch.
D.	Conventional or Standard Oven: An oven that cooks food primarily using the naturally occurring
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
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.
1 NSF 170-2005, Glossary of food equipment terminology.
ENERGY STAR Commercial Ovens Program Requirements: Version 1.0	3
Oven Types

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.
•	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.
•	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 Measures
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 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.
2)	Qualifying Products: Only commercial full-size gas and half- and full-size electric convection
ovens, as defined in Section 1C above, are eligible for ENERGY STAR qualification under this Version
1.0 specification. EPA may consider covering additional commercial oven types, as defined in Section
1, in future versions of this document. Note: Hybrid ovens, such as those incorporating steam and/or
microwave settings in addition to convection, are excluded from this specification.
Ovens qualifying under this specification must be third-party certified to NSF/ANSI Standard 4,
Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment.
Note: This specification is intended for commercial food-grade ovens. Ovens designed for residential
or laboratory applications cannot qualify for ENERGY STAR.
3)	Efficiency Requirements for Qualifying Products: Commercial ovens must meet all of the
requirements provided below to qualify as ENERGY STAR.
Table 1: Energy Efficiency Requirements for Convection Ovens
Cooking Energy Efficiency*
> 44%
Idle Energy Rate
< 13,000 Btu/h

Cooking Energy Efficiency*
> 70%
Idle Energy Rate
< 1.0 kW
ENERGY STAR Commercial Ovens Program Requirements: Version 1.0	4

Table 1 (cont.): Energy Efficiency Requirements for Convection Ovens

Cooking Energy Efficiency*
> 70%
Idle Energy Rate
< 1.6 kW
*Based on the heavy-load (potato) cooking test.
Note: Performance results must be reported using rounding to the nearest whole number for
cooking energy efficiency and gas idle energy rate, and one decimal point for electric idle energy
rate. Reporting should follow basic rounding principles (i.e., if the digit is less than 5, round down,
and if 5 or greater, round up).
4)	Test Criteria: Partners are required to perform tests and self-certify those product models that meet
the ENERGY STAR guidelines. The test results must be reported to EPA using the Commercial
Ovens Qualifying Product Information (QPI) Form. A test report must also be submitted along with the
QPI form. When testing commercial ovens, partners agree to use the following test procedure to
determine ENERGY STAR compliance:
• ASTM F1496, Standard Test Method for Performance of Convection Ovens
Note: For purposes of ENERGY STAR, cooking energy efficiency is measured at heavy-load
conditions as defined in ASTM F1496. Manufacturers must disable any set back mode feature while
testing ovens for ENERGY STAR qualification.
Multiple Oven Door Options: Ovens that offer multiple door options (e.g. glass, solid) must meet the
requirements presented in Table 1 utilizing all of these options for that model to qualify as ENERGY
STAR. Manufacturers may use the test results representing the worst case scenario (e.g., glass door)
to qualify all door options under one model number. In the case where a manufacturer wishes to
qualify a model with only one compliant door option, a unique identifier must be used that provides
clear delineation between ENERGY STAR qualified and non-compliant units.
Ovens with Variable Btu/h or kW Input: Manufacturers qualifying ovens with variable Btu/h or kW
input must test and report performance results at all available inputs. The oven must meet the
cooking energy efficiency and idle energy rate requirements presented in Table 1 at all available
inputs to qualify for ENERGY STAR.
5)	Effective Date: The date that manufacturers may begin to label and promote qualifying products as
ENERGY STAR will be defined as the effective date of the agreement. The ENERGY STAR
Commercial Oven Specification shall go into effect on May 16, 2009.
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. To carry the ENERGY STAR mark, a product
model must meet the ENERGY STAR specification in effect on the model's date of manufacture.
Combination and Other Oven Types: Approximately one year after the effective date of this Version
1.0 specification (i.e., May 16, 2010), EPA will evaluate whether to extend coverage to combination
ovens and other oven types defined in Section 1, above. Inclusion of these additional oven types will
depend on stakeholder interest, test procedure availability, and access to a sufficient quantity of
product performance data.
ENERGY STAR Commercial Ovens Program Requirements: Version 1.0	5