1. Slide 1 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Commercial Kitchen Cooking Measures Convection Ovens, Combination Ovens, Dishwashers Sponsored by BPA Tim Steele Prepared by EMP2, Inc. David Frank & Le Tran

2. Slide 2 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Project Goals For Combination Ovens, Convection Ovens, and Commercial Dishwashers: Approval of deemed savings and incremental cost. Plan to present one measure at a time for simplicity and ask for approval after each measure has been presented and discussed with RTF. 1.Establish current practice for baseline cooking equipment. Then develop the baseline criteria. 2.Establish a high efficiency criteria for cooking equipment 3.Develop an energy savings calculator. 4.Develop cost and incremental cost information.

3. Slide 3 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Convection Ovens Fully enclosed insulated chamber used to heat food. High Efficiency Equipment Improvements: 1.Increased Insulation 2.Improved Controls 3.Double Pane Glass 4.Infrared Burners 5.Halogen Lamps (infrared & visible) Energy Star Qualifying Parameters 1.Cooking Energy Efficiency 2.Idle Energy Rate (kW)

4. Slide 4 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Convection Oven Market Analysis Needed to determine if the large majority of the equipment being purchased is energy or non-energy star equipment. This gives us our market penetration. Based on a Best in Class Study done by Food Service Equipment and Supply, EMP2 was able to determine the top manufacturers. EMP2 then determined the % of units that qualify for Energy Star. Based on market research the overall market penetration of Energy Star equipment is around ~15%. Therefore EMP2 recommends using non-energy star rated equipment as the baseline.

5. Slide 5 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Convection Oven Baseline Little or no information available on low efficiency equipment. Not published or shared by manufacturer. Relied on FSTCs estimates for typical efficiencies. FSTC has tested a wide range of equipment and has developed a base case, typical case, and high efficiency case based on the population of tested equipment. EMP2 used FSTCs typical case as the baseline since it represents an intermediate point between the low efficiency equipment and high efficiency equipment. Basically a representative figure for the entire market.

6. Slide 6 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Convection Oven High Efficiency Criteria Used same high efficiency rating as Energy Star. However, the savings are based off an average efficiency of high efficiency Equipment. The calculator uses 75% cooking efficiency instead of 70%. Same idle energy rate in calculation due to limited data for half size unit.

7. Slide 7 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Convection Oven Calculation

8. Slide 8 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Convection Oven Calculation Assumptions

9. Slide 9 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Convection Oven Incremental Cost Averaged sales price for non-Energy Star rated equipment and energy star rated equipment. The difference between these two numbers was used as the incremental cost. Due to limited half-size data EMP2 used the same incremental cost for full and half size equipment. Average combined sales price of non-Energy Star rated equipment $5,628 Average combined sales price of Energy Star rated equipment $5,843 Incremental cost is $215.

10. Slide 10 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Convection Oven Summary

11. Slide 11 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Dishwashers A machine designed to clean and sanitize kitchenware by applying sprays of detergent solution and a sanitizing final rinse. High Efficiency Equipment Improvements 1.Reduced Water Use (Mfg Specific) 2.Water Re-Use 3.Improved Controls (Standby Mode, Sensors) Energy Star Qualifying Parameters 1.Water Consumption (gal/rack) 2.Idle Energy Rate (watts) 3.High/Low Temperature 4.Four Types of Dishwashers

12. Slide 12 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Dishwasher Market Analysis Energy Star and CEE came out with specifications in late 2007. The 2008 Energy Star Penetration report shows an Energy Star penetration rate of 83%. It includes reports from 19 manufacturers. Based on EMP2 market research the overall market penetration of Energy Star equipment over 50%. Therefore, the baseline will be Energy Star rated equipment.

13. Slide 13 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Baseline/High Efficiency Methodology The top 9 or top 25% of the units yearly kWh consumption was averaged for the high efficiency standard The remaining 26 or bottom 75% of the units kWh consumption was averaged for the base case efficiency

14. Slide 14 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Dishwasher Baseline Used Energy Star equipment qualification list as market list. The bottom~75% of equipment off the qualification list was used as the baseline. This was done since approximately ~25% of the market is non-energy star rated equipment. The average yearly kWh consumption of the bottom 75% of the equipment was used as the baseline.

15. Slide 15 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Dishwasher High Efficiency Criteria Selected top 25% off Energy Star List. The average yearly kWh consumption of the top 25% of the units was used as the high efficiency criteria/rating.

16. Slide 16 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Dishwasher Calculation

17. Slide 17 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Dishwasher Calculation Assumptions

18. Slide 18 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Dishwasher Incremental Pricing

19. Slide 19 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Dishwasher Summary

20. Slide 20 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Combination Ovens A convection oven that includes the added capability to inject steam into the oven cavity for cooking purposes. Three modes of operation, convection oven, steamer, combination. Energy Efficient Equipment Improvements 1.Increased Insulation 2.Double Pane Glass 3.Improved Controls FSTC Qualifying Parameters (No Energy Star nor CEE) 1.Cooking Efficiency (%) 2.Idle Energy Rate (kW) 3.Water Consumption (gal/hr)

21. Slide 21 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Combination Ovens Market Analysis Not rated by either Energy Star or CEE ASTM is in the process of revising their testing procedure for Combi-Ovens. This will modify the existing efficiency ratings. Energy Star and CEE will develop a standard after the new ASTM testing procedure is published. FSTC has developed a rating for high efficiency equipment based on the current ASTM testing standard. Based on market research the overall market penetration of FSTC Equipment is around ~12% when compared to FSTC high efficiency program. Therefore EMP2 recommends using the non-FSTC rated equipment as the baseline.

22. Slide 22 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Combination Oven Baseline Little or no information available on Low Efficiency Equipment. Not published or shared by manufacturer. Relied on FSTC’s estimates for typical efficiencies. FSTC has tested a wide range of equipment and has developed a base case, typical case, and high efficiency case based on the population of tested equipment. EMP2 used FSTC’s typical case as the baseline since it represents an intermediate point between the low efficiency equipment and high efficiency equipment. Basically a representative figure for the entire market.

23. Slide 23 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Combination Oven High Efficiency Criteria Developed high efficiency standard off list of tested equipment. However, the savings are based off an average efficiency of high efficiency equipment. The calculator uses 75% cooking efficiency and a 2.3 idle energy.

24. Slide 24 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Combination Oven Calculation

25. Slide 25 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Combination Oven Assumptions

26. Slide 26 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Combination Incremental Price Averaged Sales Price for non-FSTC rated Equipment and FSTC rated equipment. The difference between these two numbers was used as the incremental cost. The average sales price for non-FSTC rated equipment based on 5 units is $13,788. The average sales price for energy star rated equipment based on 4 units is $11,805. The incremental cost is $1,983.

27. Slide 27 B O N N E V I L L E P O W E R A D M I N I S T R A T I O N Combination Oven Summary