Combination Ovens

At a Glance

Status

active

Fuel type

dual fuel

Sector

commercial

Applications

cooking equipment

Sunset date

May 31, 2024

Combination Ovens provide three cooking modes: convection, steam and combination. In the convection mode, the oven circulates dry heat - ideal for pastries and breads. In the steam mode, steam is used to poach fish, rice, and vegetables. In the combination mode, both dry heat and steam are used to simultaneously control temperature and humidity, which can be used to cook a wide variety of foods. Savings occur primarily from reductions in steam consumption while idling in steam mode but also from reductions in shell losses and improved heat transfer from gas combustion. The RTF has measure applications for both electric and gas combination ovens in a range of pan capacities.

Workbook

Latest Version

Commercial Combination Ovens v5.0

Commercial Combination Ovens v5.0

Updated with 2021 Plan cost effectiveness methodology

Date

Apr 18, 2022

Version number

5.0

Past Versions

version	date	document
4.2	Sep 27, 2021	Commercial Cooking Combination Ovens v4.2 Reran through ProCost 3.1.05 to correct for minor error
4.1	Jun 29, 2021	Commercial Cooking Combination Ovens v4.1 QC complete.
4.0	May 12, 2021	Commercial Cooking Combination Oven v4.0 Measure approved at the May 2021 RTF meeting. Currently undergoing QC.
3.1	Jan 09, 2019	Commercial Combination Ovens v3.1 This workbook contains savings approved at May 2018 RTF meeting. It has been updated post QA/QC review.
3.0	Jun 01, 2018	Commercial Cooking Combination Oven v3.0 Pre-QC workbook. Approved May 2018.
2.3	Dec 02, 2016	ComCookingCombinationOven_v2_3.xlsm QC review complete.
2.2	Jun 29, 2016	ComCookingCombinationOven_v2_2.xlsm Updated to 7th Plan format and assumptions. Currently undergoing QC.
2.1	Jan 04, 2016	ComCookingCombinationOven_v2_1.xlsm Delivery verification checklist added
2.0	Aug 05, 2013	ComCookingCombinationOven_v2_0.xlsm QC review complete.
1.3	Jul 16, 2013	ComCookingCombinationOven_v1_3.xlsm Updated as per recommendation memo. Currently undergoing QC.
1.2	Oct 24, 2012	ComCookingCombinationOven_v1_2.xlsx Summary sheet added.
1.1	May 12, 2010	CombiOvensFY10v1_1.xls Original savings workbook.

Supporting Documents

Cooking-HOU Calculations v4

Aug 13, 2018

Hours of use calculations across cooking implements

Research Strategy for Commercial Foodservice Measures July 2021

Jul 21, 2021

Approved at the July 2021 RTF meeting. Describes the anticipated research need to support a variety of commercial foodservice measures.

Decisions

Expand All Decisions

Latest decision

Decision details

Decided

July 20, 2021

Approve Research Strategy

Decision Details

Approve updates to the Commercial Foodservice Measures Research Strategy as presented

Decided

May 11, 2021

Approved Measure Updates

Decision Details

Approve updates to the Commercial Combination Ovens UES measure analysis as presented. Keep the Category at Planning. Keep the Status at Active. Set Sunset Date to May 31, 2024.

Decided

May 22, 2018

Adopt measure updates

Decision Details

For Commercial Steamers, HFHCs and Combination Ovens

Adopt the revised costs, savings, EUL, HOU, and research strategy as presented
Set the sunset date to May, 2021
Change the Category to Planning
Keep the Status at Active

Decided

September 22, 2015

Approve measure update

Decision Details

Adopt the delivery verification guidance, and related specification refinements, as presented for the following measures:

Agricultural Irrigation Hardware
Agricultural Lighting – Area Lights
Agricultural Stock Watering Tanks
Agricultural Variable Frequency Drives – Potato/Onion Shed;
Commercial Appliances – Clothes Washers
Commercial Cooking Equipment – Combination Ovens
Commercial Cooking Equipment – Convection Ovens
Commercial Cooking Equipment – Fryers
Commercial Cooking Equipment – Hot Food Holding Cabinets
Commercial Cooking Equipment – Pre-Rinse Spray Valves
Commercial Cooking Equipment – Steamers
Commercial DHW – Efficient Tanks
Commercial DHW – Showerheads
Commercial Grocery – Anti-sweat Heater Controls
Residential Heating/Cooling – DHP for FAF in SF and MH
Residential Heating/Cooling – DHP for Zonal Heat MH
Residential New Construction – Slab Insulation

Decided

July 16, 2013

Approve measure update

Decision Details

Approve the updates to the five UES cooking measures (HFHC, Steamers, Fryers, Combination ovens, and Convection ovens); set the measure status to Active and change the sunset date to July 31, 2018.

Decided

April 16, 2013

Sunset date extension

Decision Details

Change the sunset date for the five cooking equipment UES measures (Combination Ovens, Convection Ovens, Fryers, Hot Food Holding Cabinets, and Steamers) to July 31, 2013.

Decided

October 24, 2012

Set measure to Under Review

Decision Details

Adopt the SBW recommendations for the Commercial Cooking Equipment Combination Ovens Measure and change the status to Under Review with a sunset date of May 1, 2013.

RTF staff will work to update the measure per the recommendation memo and seek RTF approval for "Active" status by the sunset date.

Decided

November 09, 2009

Approve measure update

Decision Details

Adopted the combination oven provision with an 18-month life span and then revisit it with new Energy Star data. In addition, the calculation would be based on weighting the efficiency.

Small/rural Checklist

Latest Version

August 2018 Commercial Food Combination Ovens Small/Rural Checklist

Date

Aug 13, 2018

Past Versions

version	date	document
	Dec 12, 2013	ComCookingCombinationOven_SRR_Checklist.xlsx