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Hot Food Holding Cabinets

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Work Products

UES Measures Standard protocols list Demand Response Technologies Supporting Documents Propose a measure or standard protocol Proposed measures and status Whole Building Efforts

Subcommittees

  • Agricultural Irrigation
  • Air Source Heat Pumps
  • Commercial HVAC
  • Compressed Air
  • Connected Thermostats
  • Demand Response
  • Ductless Heat Pumps
  • Duct Sealing
  • Guidelines
  • Heat Pump Water Heaters
  • Implementers Group
  • Market Analysis
  • Natural Gas Subcommittee
  • New Homes Standard Protocol
  • Non-Residential Lighting
  • Operations
  • Pump Systems
  • Research and Evaluation
  • Residential Behavior
  • Residential Lighting
  • RTF Policy Advisory Committee
  • Small and Rural Utilities
  • Statistical Methods
  • Whole Building Subcommittee
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UES Measure

  • Hot Food Holding Cabinets

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

File 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
File Commercial Cooking Hot Food Cabinet v4.2
Reran through ProCost 3.1.05 to correct for minor error
4.1
Jun 29, 2021
File 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
File Commercial Cooking Hot Food Cabinet v4.0
Measure approved at the May 2021 RTF meeting. Currently undergoing QC.
3.2
Jan 02, 2020
File 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
File 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
File Commercial Hot Food Holding Cabinets v3.0
Pre-QC workbook. Approved May 2018.
2.3
Dec 02, 2016
File ComCookingHotFoodCabinet_v2_3.xlsm
QC review complete.
2.2
Jun 29, 2016
File ComCookingHotFoodCabinet_v2_2.xlsm
Updated to 7th Plan format and assumptions. Currently undergoing QC.
2.1
Jan 04, 2016
File ComCookingHotFoodCabinet_v2_1.xlsm
Delivery verification checklist added
2.0
Aug 02, 2013
File ComCookingHotFoodCabinet_v2_0.xlsm
QC review complete.
1.2
Jul 16, 2013
File ComCookingHotFoodCabinet_v1_2.xlsm
Updated as per recommendation memo. Currently undergoing QC.
1.1
Jan 23, 2013
File ComCookingHotFoodCabinet_v1_1.xlsm
Summary sheet added.
1.0
May 12, 2010
File HotFoodHoldingCabinetsFY10v1_0.xls
Original savings workbook.
Supporting Documents
File Cooking HOU Calculations v4
Aug 13, 2018
Hours of use calculations across cooking implements
File 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
RTF Meeting: July 20, 2021

Approve Research Strategy

Decision Details

Approve updates to the Commercial Foodservice  Measures Research Strategy as presented

Decided 
May 11, 2021
RTF Meeting: May 11-12, 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
RTF Meeting: May 22-23, 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
RTF Meeting: 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
RTF Meeting: 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
RTF Meeting: 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
RTF Meeting: 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
RTF Meeting: May 5, 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

File August 2018 Commercial Food-Hot Food Holding Cabinets Small/Rural Checklist
Date 
Aug 13, 2018

Past Versions

version date document
Dec 12, 1013
File ComCookingHotFoodHoldingCabinet_SRR_Checklist.xlsx

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