CEE's Commercial Kitchens Initiative, launched on Jan. 1, 2006, provides definitions for a set of high-performance commercial kitchen equipment that members can deliver as a "package" (or individually) to targeted food service market sectors. The initiative is designed to create focus in key market sectors through the use of program design strategy templates.

CEE's Commercial Kitchens Initiative is an outgrowth of its previous initiatives for commercial refrigeration.

Due to the significance of the added water savings achievable in the food service market and the intent by members to provide jointly sponsored programs, committee participation and initiative participation have been expanded to include sponsoring water agencies.

Market Strategy
The CEE Commercial Kitchens Committee will initially develop a market strategy for the restaurants sector. This sector was selected due to the relevance of a wider variety of equipment types thereby increasing the potential for significant energy and water savings as compared to other categories.

Coordinated efforts through articles and industry partner meetings with key associations on activities relevant to the promotion of energy and water efficiency.

Technology Assessment
CEE's Commercial Kitchens Committee evaluated key technologies for initial national coordination as they relate to a sector within the food service market, initially restaurants. Based on research by the Technology Assessment subcommittee, the following commercial kitchen equipment was initially addressed to broaden the suite of commercial kitchens offerings: electric and gas open, deep-fat fryers; commercial ice-cube machines; and pre-rinse spray valves.

In January 2007, high-efficiency specifications for two new products were added to the initiative: steam cookers (electric and gas) and hot food holding cabinets.

Efficiency specifications had already been developed by CEE for solid-door refigerators and freezers, and glass-door refrigerators.

Use the links below to access specifications or guidelines for the following equipment:

Gas and electric fryer specifications

Steam cookers specification

Hot food holding cabinet specification

Solid-door refrigerator and freezer specifications

Glass-door refrigerator specifications

Ice-cube machine specifications (revised)

Pre-rinse spray valve guidelines