Contact: Howard Newman, Communications Director hnewman@cee1.org 617-589-3949, ext. 209

National initiative promotes efficient food service equipment

Electric, gas and water consumption can be reduced by 10-60 percent

Electric, gas and water utilities are participating in a newly launched national initiative that can help restaurant owners save money on their electric, gas, water and sewer bills – without sacrificing performance. Through the Consortium for Energy Efficiency’s Commercial Kitchens Initiative, utilities are promoting high-efficiency commercial food service equipment that can reduce consumption by 10-60 percent.

The initiative provides consistent definitions for high-performance products, making it far easier to identify energy- and water-saving equipment. Commercial kitchen owners and operators can then work with local utilities to select equipment that is cost-effective and meets the needs of their business.

Some participating utilities in the Initiative are providing financial incentives for the purchase and installation of high-efficiency equipment. Commercial kitchen owners and operators are encouraged to contact their local utilities about possible rebates and other incentives.

The Commercial Kitchens Initiative includes specifications and qualifying product lists for gas and electric deep-fat fryers, refrigerators and freezers, and ice-cube machines. Guidelines for efficient pre-rinse spray valves are also available. For further information, see CEE’s Web site (www.cee1.org).

The Consortium for Energy Efficiency (CEE) began promoting energy- and water-saving food service equipment in 2002, launching the Commercial Refrigerators and Freezers Initiative. In response to the concern about rising utility costs in the commercial food service industry, CEE expanded the scope of this program to include additional equipment. “The Commercial Kitchens Initiative is designed to help restaurants meet this financial challenge,” said CEE Program Manager Ted Jones.

The CEE Initiative makes use of the ENERGY STAR® label as the primary vehicle for identifying qualifying equipment (see page 3). Qualifying fryers, steamers, refrigerators, freezers, and hot food holding cabinets are eligible for the ENERGY STAR label. See ENERGY STAR’s Web site (www.energystar.gov) for details.

UTILITY SUPPORT
The New York State Energy Research and Development Authority (NYSERDA) is actively supporting the initiative. “The commercial kitchen sector in New York is characterized by a significant number of small, privately-owned businesses that are generally resistant towards the adoption of new technologies,” said Susan Andrews, NYSERDA Senior Project Manager.

“Our Commercial Kitchen Pilot Program promotes measures that have savings impacts on electricity, water, and demand load for independent restaurant owners, as well as regional and national chains, while simultaneously engaging suppliers, distributors and trade associations.”

ABOUT CEE
The Consortium for Energy Efficiency is a North American nonprofit organization with 77 members in 27 states and two Canadian provinces. CEE works with its members to promote energy-efficient products, technologies and services. CEE members include utilities, energy-efficiency organizations, state energy offices, environmental groups and research organizations.