![]() ![]() This acquisition guidance was updated in December 2021.Ĭooking Energy Efficiency: Represents the amount of energy absorbed by the food compared to the total energy used by the oven during the cooking process. In the federal sector, locations where they are used include military installations, Veterans Affairs (VA) medical centers, and penitentiaries. Residential, laboratory, and all other commercial-grade ovens are excluded.ĭue to their versatility, ovens are one of the most commonly used types of cooking equipment in commercial food service operations. ![]() Half- and full-size gas combination ovens with capacities of 6 pans or more.Half- and full-size electric combination ovens with capacities of 5 to 20 pans.Half- and full-size electric convection ovens.Federal laws and requirements mandate that agencies purchase ENERGY STAR-qualified products or FEMP-designated products in all product categories covered by these programs and in any acquisition actions that are not specifically exempted by law.įEMP's acquisition guidance and associated ENERGY STAR efficiency requirements apply to the following commercial, food-grade ovens: ![]() The Federal Energy Management Program (FEMP) provides acquisition guidance for commercial ovens, a product category covered by ENERGY STAR efficiency requirements. ![]()
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