CEE has expanded its Commercial Kitchens Initiative to include two new product categories, steam cookers and hot-food holding cabinets. The initiative now comprises seven commercial food service products, giving CEE members a wide choice (or combination) of products to promote in their service territories.

Because of the significance of the added water savings achievable in many food service products, initiative participation has been expanded to include sponsoring water agencies.

High-efficiency steam cookers, for example, have the potential to save 90 percent of water usage as well as 30-50 percent of gas or electricity consumption.

The specification for commercial steam cookers, which are found in both full-service and quick-service restaurants, is based on the ENERGY STAR^® requirements for energy usage, with the addition of a water component developed by the committee. There are separate specifications for electric and gas models.

CEE’s high-efficiency specification for hot-food holding cabinets is based on ENERGY STAR performance levels and a maximum idle energy use. Sizes for this equipment vary greatly.

Tier 1 performance is the ENERGY STAR level of no more than 40 watts/cu. ft. and Tier 2 is 50 percent more efficient than the base ENERGY STAR level or 20 watts/ cu. ft. or less.

High-efficiency hot-food holding cabinets, which are used in full-service type restaurants as well as the hospitality sector, have the potential to reduce energy costs by 40-50 percent.

The full specifications for both new products can be found on the CEE Web site.

For further information about CEE’s Commercial Kitchens Initiative, contact Afroz Khan at 617-589-3949, ext. 208.

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