Commercial Ovens

Commercial convection ovens are the most widely used appliances in the foodservice industry. These are the workhorses of the commercial kitchen, with a wide variety of uses from baking and roasting to warming and reheating. In addition to traditional uses, convection ovens are used for nearly all types of food preparation, including foods typically prepared using other types of appliances (e.g., griddles, fryers, etc.). Commercial ovens that have earned the ENERGY STAR are about 20 percent more energy efficient than standard models.

Full- and half-size electric convection ovents, and  full-size gas convection ovens can earn the ENERGY STAR by meeting minimum cooking energy efficiency, as well as a maximum idle energy rates. Cooking energy efficiency represents the amount of energy absorbed by the food product compared to the total energy used by the oven during the cooking process. The idle energy rate represents the energy used by the oven while it is maintaining or holding at a stabilized temperature.

Standard gas convection ovens have a 30 percent cooking energy efficiency and an idle energy rate of 18,000 Btu/h, whereas ENERGY STAR certified gas convection ovens must meet the specification requirements of 44 percent cooking energy efficiency and idle energy rate of 13,000 Btu/h. Standard electric convection ovens have a 65 percent cooking energy efficiency and an idle energy rate of 2 kW; whereas ENERGY STAR certified electric convection ovens must meet the specification requirements of 70 percent cooking energy efficiency and an idle energy rate of 1.6 kW.

Half- and full-size gas combination ovens with a pan capacity ≥ 6; and half- and full-size electric combination ovens with a pan capacity ≥ 5 and ≤ 20 are eligible for ENERGY STAR certification by achieving both convection mode and steam mode idle and cooking energy efficiency levels.

Single and double gas rack ovens are the most recent eligible commercial oven products for ENERGY STAR.  These large commercial ovens are frequently used in high volume backing facilities and other food service operations, such as supermarkets, high volume bakeries, and institutions.  Similar with convection and combination ovens, rack ovens must not exceed energy idle rate requirements and must achieve minimum baking energy efficiency criteria. 

Savings figures:

• About 20 percent more energy efficient than standard models
• An ENERGY STAR certified electric convection oven saves businesses about $680 annually and $7,450 on utility bills over the product's lifetime when compared to standard models
• An ENERGY STAR certified electric convection oven saves businesses about 660 kWh annually
• An ENERGY STAR certified gas convection oven saves businesses about $140 annually and $2,500 on utility bills over the product's lifetime when compared to a standard model
• An ENERGY STAR certified gas convection oven saves businesses about 18 MMBTU annually

Eligible products:

• Half- and full-size electric convection ovens
• Full-size gas convection ovens
• Half- and full-size gas combination ovens with a pan capacity ≥ 6
• Half- and full-size electric combination ovens with a pan capacity ≥ 5 and ≤ 20
• Single and double gas rack ovens

Ineligible products:

• Conventional or standard ovens
• Conveyor, slow cook-and-hold, deck, mini-rack, range, rapid cook, and rotisserie ovens
• Gas and electric combination ovens with a pan capacity other than listed above
• 2/3-size combination ovens
• Dual-fuel heat source combination ovens
• Certain hybrid ovens such as those incorporating microwave settings

Additional resources:

• ENERGY STAR CFS Tools, Materials, and Resources
• ENERGY STAR CFS Homepage