Retrotec USACE - Manual (Page 266)

D136 ENERGY & PROCESS ASSESSMENT PROTOCOL
energy effi ciencies below 30%. Energy Star boilerless steamers use little water
and transfer up to 85% of their cooking energy to the food being cooked. An-
other advantage of boilerless steamers is ease of maintenance in comparison
to boiler-based models, which require daily blowdown of the boiler and pe-
riodic descaling of heating elements (Figure D223). Potential annual energy
cost savings from replacement of the boiler-based steamer ranges from $4,000
to $5,000 for 18 hr/day operation.
D.7.10.8 Ineffi cient Ovens (Ineffi ciency)
Figure D224. Low-effi ciency convection oven (left), PG&E rebate-qualifi ed ovens (right).
Low-effi ciency ovens lack the most basic design element that reduces an ap-
pliances energy use—compartment insulation. Using insulation and superior
air fl ow engineering, high-effi ciency ovens use less energy during idle periods,
transfer more energy to food product during cooking, and have better cook-
ing uniformity (Figure D224). While convection ovens are not an Energy Star
category, the PG&E rebate program’s qualifi ed list of products (accessible at
http://www.fi shnick.com/saveenergy/rebates) serves as a surrogate guide for
energy-effi cient convection ovens. Potential annual operating cost savings
from replacement of low effi ciency oven ranges from $400 to $500 for 18 hr/
day operation.