Electric Food Service Equipment

Actions: Replace on Fail, Replace Working, New Construction

Algorithms (impacts per unit) Electric Energy Savings (kWh/yr) Electric Peak Demand Savings (kW) Natural Gas Energy Savings (MMBtu/yr) Where: kW_EE kW_Base Rapid_Cook_Factor Hrs HVAC_cooling_kWhsavings_factor CF HVAC_cooling_kWsavings_factor Required inputs from the customer/contractor: = ( kW_Base - kW_EE ) x Hrs x Rapid_Cook_Factor x HVAC_cooling_kWhsavings_factor = ( kW_Base - kW_EE ) x CF x Rapid_Cook_Factor x HVAC_cooling_kWsavings_factor = 0 (heating impacts are negligible)

= Deemed wattage (kW per unit) for high-efficiency cooking equipment meeting minimum efficiency standards = Deemed corresponding wattage (kW per unit) of baseline cooking technology calculated as kW_EE*New_Tech_EffBase_Tech_Eff from Table 1 below = Deemed increased savings resulting from increased throughput or reduced cooking times associated with advanced cooking technology = Deemed annual operating hours by building type per Table 3 = Deemed cooling system energy savings factor resulting from efficient cooking per Table 2 = Deemed coincident demand factor based on cooking establishment type per Table 3. = Deemed cooling system demand savings factor resulting from efficient cooking per Table 2 below Building type, heating only or heating and cooling, and new equipment type

Table 1: Pre- and Post-retrofit Equipment Parameters (Ref. 3, 5, 6) Baseline Product Efficiency 55.0% 77.5% 67.5% 55.0% 55.0% 50.0% 65.0% 55.0% Efficient Product Efficiency 75.0% 82.5% 72.5% 75.0% 75.0% 80.0% 80.0% 75.0% Rapid Cook Factor 1.25 1.00 1.00 1.25 1.67 1.25 1.00 1.67 Incremental Cost $3,000 $4,000 $1,700 $3,000 $3,600 $2,200 $2,800 $5,000

Baseline Equipment Full-size Range w/Std. Oven Standard Fryer Standard Griddle Standard Oven Standard Oven Standard Oven Standard Range Standard Steamer Table 2: HVAC Interactive Factors (Ref. 1)

Efficient Equipment Efficient Range w/Convection Oven Solid State Fryer Efficient Griddle Convection Oven Flashbake Oven Convection / Microwave Oven Induction Cooktop Vacuum Steamer (Connectionless)

kW_Base 11.10 11.02 17.31 16.47 1.24 1.28 5.10 6.80

kW_EE 8.14 10.35 16.12 12.08 0.91 0.80 4.14 4.99

HVAC system Heating only Heating and cooling

HVAC Cooling kWh Savings Factor 1.00 1.03

HVAC cooling kW Savings Factor 1.00 1.04

Table 3: Deemed Coincident Peak Demand Factors and Annual Operating Hours by Building Type (Ref. 2 and 3) Building Type CF Hrs Fast Food Limited Menu 32% 1,604 Fast Food Expanded Menu 41% 1,822 Pizza 46% 2,851 Full Service Limited Menu 51% 2,049 Full Service Expanded Menu 36% 1,731 Cafeteria 39% 2,282

Measure Life 11 years (Ref. 4) Incremental Cost See Table 1. (Ref. 5) References 1 HVAC Interactive Factors developed based on the HVAC Interaction Factor extracted from the Arkansas Food Service Deemed Savings table 2 Hours, CF taken from Project on Restaurant Energy Performance-End-Use Monitoring and Analysis, Appendixes I and II, Claar, et. al., May 1985 3 Food Service Technology Assessment Report, Fisher-Nickel, kW_EE is productivity enhancement adjusted 4 Measure life adjusted to the Arkansas Deemed Savings assumptions as reported in "PROPOSED DEEMED SAVINGS ESTIMATES FOR COMMERCIAL FOOD SERVICE SECTOR QUICKSTART MEASURES WORKPAPERS" 5 Incremental costs adopted from utility assumptions based on reasonable comparison against information in reference 3, above, and manufacturer Web sites 6 MN Utility Product Technical Assumption sheets provided for 2008 MN Deemed Savings project

Version 2 3 3.1 3.2

Description Original from Nexant with extraneous tabs hidden Added some clarifying notes Modified Hrs description to reflect that operating hours will be deemed Removed food warmers because baseline and efficient product efficiencies were identical. Original Nexant specs also did not show any savings.

Author Nexant JP JP JP

Date 3/21/2012 3/26/2012