CEE Release
April 15, 2012

Boston, MA—With fans exhausting a constant flow of conditioned air from commercial foodservice facilities virtually all day and often all night, it makes sense that kitchen ventilation systems may be the largest single energy consuming system in commercial foodservice facilities. Case studies done by California utilities on the application of DCV technology to CKV systems have demonstrated up to 70 percent savings in fan energy consumption.

Now, US and Canadian members of the Consortium for Energy Efficiency, who administer public benefit efficiency programs, have established a test protocol and are inviting manufacturers and kitchen owners and operators to field test their DCV systems and submit their data to CEE. By making case studies publicly available, the project aims to increase understanding of energy savings impacts from these systems and, ultimately, to increase the efficiency of commercial kitchen ventilation (CKV) systems.

Submit Your Results
To aid consistent and credible field testing of CKV DCV systems, CEE members in partnership with manufacturers developed a field test protocol, available for download free of charge. Commercial kitchen ventilation systems are complex for energy efficiency programs to promote due to the many variables that impact energy savings for a given project. For example, the number and types of hoods in a facility, the types of equipment under the hood, facility operating hours, and other factors all influence the energy consumption of a CKV system.
"We know CKV DCV systems save energy, and we appreciate the opportunity CEE is providing through the creation of the field test protocol and Commercial Kitchens Clearinghouse for us to prove our products in real situations," said Dave Reynolds, Business Development Manager, Halton Company USA.
Parties interested in conducting CKV DCV field tests for inclusion in the CK Clearinghouse are encouraged to contact Kim Erickson, program manager, for more information. With intensive pressure on efficiency programs to produce savings, credible data showing energy use reduction could lead to efficiency programs supporting installation of these systems.

Background on the CEE Commercial Kitchens Initiative
The foodservice market consists of some the most energy-intensive commercial spaces, consuming roughly 2.5 times more energy per square foot than commercial office buildings. To address some of the energy efficiency opportunities in this market, the Commercial Refrigeration Initiative was approved by the CEE Board of Directors in December 2002 and included voluntary energy performance specifications for refrigerators, freezers, and ice makers. Based upon program experience, Initiative participants agreed that program participation could be increased by expanding the Initiative to include a suite of offerings relevant to the foodservice sector, thereby expanding to a more comprehensive commercial kitchens focus. As a result, CEE developed the Commercial Kitchens Initiative (the Initiative) in 2005.

The purpose of this Initiative is to provide clear and credible definitions in the marketplace as to what constitutes highly efficient energy and water performance in cooking, refrigeration, and sanitation equipment, then to help streamline the selection of products through targeted market strategies based upon the unique features of particular foodservice markets. Since 2005, the CEE Board of Directors has approved new and revised specifications and program guidance for the existing refrigeration products and other new product categories. The Initiative focus has also been broadened from an initial focus on the restaurant segment to include energy and water efficiency opportunities across all foodservice market segments.

About CEE
CEE is an award-winning consortium of efficiency program administrators from the United States and Canada. Members work to unify program approaches across jurisdictions to increase the success of efficiency in markets. By joining forces at CEE, individual electric and gas efficiency programs are able to partner not only with each other, but also with other industries, trade associations, and government agencies. Working together, administrators leverage the effect of their ratepayer funding, exchange information on successful practices and, by doing so, achieve greater energy efficiency for the public good.