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Cooking Appliances

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Design Guidance

Overall Strategies

A variety of appliances are used for food preparation in food service facilities. Each provides opportunities for energy savings, through controls, connections with ventilation systems, insulation, combustion efficiency, or other means. Coordinate equipment activation with daily menus to avoid powering up equipment that will not be used for several hours, or offering menus one day or one meal per week that do not require cooking.

Deep Fryer

Deep Fryers require energy to heat oil to high temperatures. They also require ventilation directly above the equipment and specialized suppression systems to contain fire. Waste oil cannot be poured down a drain and requires specialized containment and separate waste collection. If deep fryers are used, look for partner groups that can take the used frying oil for biofuel or other reuse.

Gas Burner

Natural gas is often used in cook-top equipment similar to a residential range. Electric burners can be used in lieu of gas. Cooking areas or lines require specialized exhaust hoods and fire suppression systems in commercial food service environments.

Grill and Griddle

A grill and griddle uses heat elements under a metal surface to cook food. The heat elements can be powered by natural gas or electricity. Cooking areas or lines require specialized exhaust hoods and fire suppression systems in commercial food service environments.

Microwaves

Microwaves are used in commercial food service for a variety of applications.

Oven

Convection ovens are common in food service. Look for equipment that carries the Energy Star label for energy efficiency.

Oven and Grill Cleaners

Over cleaners often use strong chemicals to break down accumulated grease and food residue. These cleansers can contribute to poor indoor environmental quality and should only be used with adequate ventilation and the overhead exhaust hood in operation.

Pasta Cooker

Pasta cookers use a large vat of boiling water to cook individual portions of pasta in small metal baskets. These units use energy to heat water to a high temperature and maintain that temperature when in use. If a building has an efficient central boiler for domestic hot water, consider using that pre-heated water in lieu of using electricity to boil cold water.

Best Practices

  • Use Energy Star rated and FEMP-designated appliances to reduce electricity consumption when in use and to reduce phantom plug load during off-hours.
  • Cleaning appliances regularly with organic cleansers reduces the need for caustic cleaning chemicals to be used.
  • Food service providers can create menus that reduce the use of appliances by offering more raw, cold foods such as salads and fruits.
  • Consider activating only appliances that are required for the scheduled menu service
  • Use only appliances that can be turned off completely when not in use.

Compare Cooking Appliances Options

EB = Existing BuildingsNC = New Construction and Major Renovation

Federal Requirements

Guiding Principles

  • Energy Efficiency ( Guiding Principles [NC])
    Section: II. Optimize Energy Performance

    From the Guiding Principles for NC: “Employ strategies that minimize energy usage. Focus on reducing energy loads before considering renewable or clean and alternative energy sources. Use energy efficient products as required by statute.”
    Determining Compliance: “For new construction, ensure energy efficiency is 30% better than the current ASHRAE 90.1 standard. For modernization, ensure: (1) energy use is 20% below the fiscal year (FY) 2015 energy use Baseline, (2) energy use is 30% below the FY 2003 energy use baseline, (3) the building has an ENERGY STAR® rating of 75 or higher, or (4) for building types not in ENERGY STAR Portfolio Manager, where adequate benchmarking data exists, the building is in the top quartile of energy performance for its building type. For new construction and modernization, use energy efficient products, as required by statute.”

  • Energy Efficiency ( Guiding Principles [EB])
    Section: II. Optimize Energy Performance

    From the Guiding Principles for EB: “Employ strategies that minimize energy usage. Focus on reducing energy loads before considering renewable or clean and alternative energy sources. Use energy efficient products as required by statute.”
    Determining Compliance: “Ensure: (1) the building has an ENERGY STAR rating of 75 or higher, (2) energy use is 20% below the FY 2015 energy use baseline, (3) energy use is 30% below the FY 2003 energy use baseline, or (4) energy efficiency is 30% better than the current ASHRAE 90.1 standard. Use energy efficient products, as required by statute.”

  • Waste and Materials Management ( Guiding Principles [NC])
    Section: V. Reduce Environmental Impact of Materials

    Incorporate adequate space, equipment, and transport accommodations for recycling in the building design. During a project's planning stage, identify local recycling and salvage operations that could process site-related construction and demolition materials. During construction, recycle or salvage at least 50 percent of the non-hazardous construction, demolition and land clearing materials, excluding soil, where markets or onsite recycling opportunities exist. Provide salvage, reuse and recycling services for waste generated from major V. Reduce Environmental Impact of Materials renovations, where markets or onsite recycling opportunities exist.

  • Material Content and Performance ( Guiding Principles [EB])
    Section: V. Reduce the Environmental Impact of Materials

    From the Guiding Principles for EB: Procure construction materials, products, and supplies that have a “lesser or reduced effect on human health and the environment over their life cycle when compared with competing products or services that serve the same purpose”, including:
    (i) “Use Resource Conservation and Recovery Act (RCRA) section 6002 compliant products that meet or exceed EPA’s recycled content recommendations for building construction, modifications, operations, and maintenance.”
    (ii) “Per section 9002 of the Farm Security and Rural Investment Act (FSRIA), for USDA-designated products, use products with the highest content level per USDA’s biobased content recommendations.”
    (iii) “Purchase products that meet Federally Recommended Specifications, Standards and Ecolabels or are on the Federal Green Procurement Compilation.”
    (iv) Eliminate, to the maximum extent practicable, “ozone depleting compounds and high global warming potential (GWP) chemicals where EPA’s SNAP has identified acceptable substitutes or where other environmentally preferable products are available” during construction, repair, or replacement at the end of life.
    Determining Compliance: “Procure products that meet the following requirements where applicable: (A) RCRA section 6002, and (B) FSRIA section 9002, and (C) Federally Recommended Specifications, Standards and Ecolabels or are on the Federal Green Procurement Compilation for other green products, as appropriate, and (D) Avoid ozone depleting compounds and high GWP chemicals.”