Hot Food Holding Cabinets

At a Glance

Status

active

Fuel type

electric

Sector

commercial

Applications

cooking equipment

Sunset date

May 31, 2024

Hot Food Holding Cabinets keep cooked foods hot, fresh, and out of temperature danger zones until customers are ready to order. Savings occur from reduced idle energy consumption due to improved thermal characteristics and may include other advanced features such as auto-door closers and magnetic door gaskets. State standards exist in Oregon and Washington, but ENERGY STAR HFHCs are still more efficient than the current practice in these states. In Idaho and Montana, there are no state standards for HFHC efficiency, and ENERGY STAR HFHCs can save even more energy relative to the current practice in these states.

Workbook

Latest Version

Commercial Hot Food Cabinet v5.0

Commercial Hot Food Cabinet 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 Hot Food Cabinet v4.2 Reran through ProCost 3.1.05 to correct for minor error
4.1	Jun 29, 2021	Commercial Cooking Hot Food Cabinet v4.1 QC complete. As a result of a correction to the market share calculation for double size cabinets, there were some minor changes to savings and costs of these cabinets.
4.0	May 12, 2021	Commercial Cooking Hot Food Cabinet v4.0 Measure approved at the May 2021 RTF meeting. Currently undergoing QC.
3.2	Jan 02, 2020	Commercial Cooking Hot Food Holding Cabinet v3.2 Measure approved at May 2018 meeting. Minor update to workbook to correct an error on measure table.
3.1	Dec 07, 2018	Commercial Hot Food Holding Cabinets v3.1 Workbook for measure updates approved at May 2018 meeting. Workbook updated post QA/QC review.
3.0	Jun 01, 2018	Commercial Hot Food Holding Cabinets v3.0 Pre-QC workbook. Approved May 2018.
2.3	Dec 02, 2016	ComCookingHotFoodCabinet_v2_3.xlsm QC review complete.
2.2	Jun 29, 2016	ComCookingHotFoodCabinet_v2_2.xlsm Updated to 7th Plan format and assumptions. Currently undergoing QC.
2.1	Jan 04, 2016	ComCookingHotFoodCabinet_v2_1.xlsm Delivery verification checklist added
2.0	Aug 02, 2013	ComCookingHotFoodCabinet_v2_0.xlsm QC review complete.
1.2	Jul 16, 2013	ComCookingHotFoodCabinet_v1_2.xlsm Updated as per recommendation memo. Currently undergoing QC.
1.1	Jan 23, 2013	ComCookingHotFoodCabinet_v1_1.xlsm Summary sheet added.
1.0	May 12, 2010	HotFoodHoldingCabinetsFY10v1_0.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 Hot Food Holding Cabinets 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

January 23, 2013

Approve measure update

Decision Details

Adopt the SBW recommendations for Commercial Cooking Equipment - Hot Food Holding Cabinets and change the status to Under Review with a sunset date of December 30, 2013.

Decided

May 05, 2009

Approve measure update

Decision Details

The RTF approved the energy savings and costs for hot food holding cabinets (incremental cost was $788for half‐size, $710 for ¾ size and $1,505 for full‐size; kWh savings varied from 876 forhalf‐size to 1,314 for ¾ size to 1,752 for full‐size).

Small/rural Checklist

Latest Version

August 2018 Commercial Food-Hot Food Holding Cabinets Small/Rural Checklist

Date

Aug 13, 2018

Past Versions

version	date	document
	Dec 12, 1013	ComCookingHotFoodHoldingCabinet_SRR_Checklist.xlsx