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.	Obtain certification of ENERGY STAR qualification from a Certification Body recognized by EPA for
commercial ovens prior to associating the ENERGY STAR name or mark with any product. As part of
this certification process, products must be tested in a laboratory recognized by EPA to perform
commercial oven testing.

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.eneravstar.aov/loaouse.

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.

5.	Provide clear and consistent labeling of ENERGY STAR qualified 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.

5.1 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.

7.	Comply with tests that EPA/DOE may conduct at its discretion 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	

8. Provide unit shipment data or other market indicators to EPA annually to assist with creation of
ENERGY STAR market penetration estimates, as follows:

8.1. 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).

8.2.	Partner must provide unit shipment data segmented by meaningful product characteristics (e.g.,
type, capacity, presence of additional functions) as prescribed by EPA.

8.3.	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. Any information used will be masked by EPA so as to protect the confidentiality of
the Partner;

9.	Report to EPA any attempts by laboratories or Certification Bodies (CBs) to influence testing or
certification results or to engage in discriminatory practices.

10.	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.eneravstar.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, 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 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,
shippers, and other stakeholders in the goods movement industry to reduce fuel consumption,

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greenhouse gases, and air pollution. For more information on SmartWay, visit
www.epa.gov/smartwav.

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
www.epa.gov/climateleaders.

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/greenpower.

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ENERGY STAR® Program Requirements
Product Specification for Commercial Ovens

Eligibility Criteria
DRAFT Version 1.1

Following is the Version 1.1 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.	Commercial Oven: A chamber designed for heating, roasting, or baking food by conduction,
convection, radiation, and/or electromagnetic energy.1

B.	Product Family: Variations of one model are offered within a single product line based on the
same engineering design with differences limited to door options (e.g., solid, glass).

Oven Types

C.	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.

D.	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.

E.	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

F.	Conveyor Oven: An oven designed to carry food product on a moving belt into and through a
heated chamber.

G.	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.

1 NSF 170-2005, Glossary of food equipment terminology.

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H.	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.

I.	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.

J. 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.

K. 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.

L. 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.

M. 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

N. Cooking Energy Efficiency: The ratio of energy absorbed by the food product to the total energy
supplied to the oven during cooking.

O. 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) Scope:

A.	Included Products: Products that meet the definitions of a Commercial Oven and Convection
Oven as specified herein are eligible for ENERGY STAR qualification, with the exception of
products listed in Section 2.B. Only commercial full-size gas and half- and full-size electric
convection ovens, as defined in Section 1D above, are eligible under this specification.

Ovens qualifying under this specification 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. Hybrid
ovens, such as those incorporating steam and/or microwave settings in addition to convection, are
excluded from this specification. Other oven types excluded, as defined in Section 1, include:
combination; conventional or standard; conveyor; slow cook-and-hold; deck; mini-rack; rack;
range; rapid cook; and rotisserie.

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3) Qualification Criteria:

A. Cooking Energy Efficiency and Idle Energy Rate Requirements:

Table 1: Energy Efficiency Requirements for Convection Ovens

Gas

Full-Size

Heavy Load Potato Cooking Energy
Efficiency

> 44%

Idle Energy Rate

< 13,000 Btu/h

Electric

Half-Size



Heavy Load Potato Cooking Energy
Efficiency

> 70%

Idle Energy Rate

< 1.0 kW

Full-Size



Heavy Load Potato Cooking Energy
Efficiency

> 70%

Idle Energy Rate

< 1.6 kW

B. Significant Digits and Rounding:

a.	All calculations shall be carried out with actual measured or observed values. Only the final
result of a calculation shall be rounded. Calculated results shall be rounded to the nearest
significant digit as expressed in the corresponding specification limit.

b.	Unless otherwise specified, compliance with specification limits shall be evaluated using
exact values without any benefit from rounding.

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, the most energy consuming model within the product
family shall serve as the representative model.

B. When testing commercial ovens, the following test methods shall be used to determine ENERGY
STAR qualification:

Table 2: Test Methods for ENERGY STAR Qualification

ENERGY STAR Requirement

Test Method Reference

Cooking Energy Efficiency

ASTM F1496-99 (Reapproved 2005), Standard Test
Method for Performance of Convection Ovens

Idle Energy Rate

C.	For ovens with variable Btu/h or kW input, each available input shall be tested individually and
meet the cooking energy efficiency and idle energy rate requirements presented in Table 1 of this
specification.

D.	If the representative model under test includes a set back mode, this feature must be disabled
during testing for purposes of ENERGY STAR qualification.

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5)	Effective Date: The ENERGY STAR Commercial Oven Specification shall take effect on May 16,
2009. 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 (e.g., month and year) 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.

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.

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