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Field Studies

Cookline
Connectionless Steamer Field Study
Apr 2006 - With funding provided by the Metropolitan Water District of Southern California and East Bay Municipal Utility District, the FSTC conducted a field study to determine the water and energy use profiles of both boiler-based and boilerless (connectionless) food steamers.

Emerging Technologies (ET) Energy Efficient Commercial Food Service Equipment Demo and Showcase
Nov 2012 - The primary objective of this Emerging Technologies project is to promote the California Energy Wise program through the targeted replacement of select low- or standard-efficiency cooking appliances with high-efficiency rebate-qualified units in multiple working restaurants.

Energy Efficient Underfired Broilers Field Study
Mar 2017 - The objective of this study is to determine energy and cost savings as a result of replacing conventional broilers with best-in-class broilers. The project will characterize the technological improvements that contribute to energy reductions in broilers across the market; monitor energy consumption, operating conditions, and hours of operation at three sites; and analyze the energy and cost saving potential when standard-technology broilers are replaced with energy-efficient broilers. This project augments a previous underfired broiler study focusing only on lidded broilers (ET13PGE1311) to include other broiler technologies that can contriubte to energy reductions in PG&E territory.

Energy Management Systems (EMS) and Demand-Controlled Kitchen Ventilation (DCKV) Energy Savings in Restaurants
Dec 2014 - This study provided an assessment of the EMS market to determine the market’s scope, the vendors that cater to the market, and the capabilities of the systems that are being offered. It also included a scaled field placement that demonstrated the efficacy of EMSs that were installed in conjunction with demandcontrolled kitchen ventilation DCKV system for foodservice operations.

Energy Reduction in Commercial Kitchens
Feb 2017 - This field study examines challenges in different foodservice scenarios and identifies the highest energy consuming appliances. Appliance energy use profiles are characterized related to operator behavior. Inefficient appliances are then replaced with efficient alternatives and submetered in order to document energy savings. The findings from this study will be utilized to financially incentivize energy efficient equipment for restaurant operators by gas and electric utilities.

ENERGY STAR® Gas-Fired Fryer Field Evaluation Study
Feb 2015 - The primary goal of this study is to accelerate market transformation by validating the heating energy savings and associated cooking oil cost savings for ENERGY STAR® rated fryers at 17 sites using various manufacturers and models.

Food Service Technology - Efficienct Equipment, Including Ice Machines and Cooking Appliances
Mar 2013 - The primary objective of this Emerging Technologies project was to promote the California Energy Wise program through onsite monitoring at several different commercial foodservice establishments, comparing the energy use and cost differences when existing equipment in production kitchens are replaced with more energy-efficient models.

Advanced Foodservice Appliances for California Restaurants
Jul 2013 - The purpose of this project was to develop new products and technologies to support energy-efficiency gains in the commercial foodservice marketplace. The scope covered six commercial foodservice products: conveyor ovens, convection ovens, ranges, foodservice woks, under-fired broilers, and over-fired broilers. Improvements to commercial water heating field performance were also investigated.

Lidded Thermostatic Infrared Broiler Field Study
Dec 2014 - This project determines energy and cost savings, particularly during idle periods, as a result of replacing existing, un-lidded char-broilers with lidded char-broilers with thermostatic controls.

Dishmachines
Conveyor Dishwasher Performance Field Evaluation Report
Dec 2015 - The objective of this project was to characterize the water and energy use of conveyor dishwashers installed in commercial and institutional foodservice facilities and to estimate the benefits associated with the replacement of existing machines with high efficiency models that minimize hot water use and utilize innovative technologies.

Energy Efficient Flight Conveyor Dishwashers
Apr 2017 - This project measured the water and energy consumption of two flight-conveyor dishmachines in order to evaluate the difference between the prior generation best-in-class and new generation best-in-class water and energy efficient dishmachines.

Hot Water Systems
Condensing Hybrid Water Heater Performance Field Evaluation Report
Oct 2013 - This field monitoring study characterizes the hot water demand and associated energy use of a standard efficiency tank and high efficiency hybrid water heater in a QSR application.

Energy Efficiency Potential of Gas-Fired Commercial Water Heating Equipment in Foodservice Facilities
Oct 2010 - The FSTC performed a technology evaluation of gas-fired water heaters for the California Energy Commission’s Public Interest Energy Research Program. This project conducted research to improve the efficiency of water heaters and distribution systems in foodservice facilities.

Refrigeration
Cool Savings Program Project
May 2017 - The San Francisco Department of the Environment (SFE) partnered with the Food Service Technology Center (FSTC) to study the possibilities for transforming the market so that newer, more efficient refrigeration equipment can become a more cost-effective option for San Francisco businesses, especially restaurants and convenience stores. The pilot project (Cool Savings Program) focused on two specific categories of refrigeration equipment: reach-in refrigerators/freezers and ice machines.

Food Service Technology - Efficienct Equipment, Including Ice Machines and Cooking Appliances
Mar 2013 - The primary objective of this Emerging Technologies project was to promote the California Energy Wise program through onsite monitoring at several different commercial foodservice establishments, comparing the energy use and cost differences when existing equipment in production kitchens are replaced with more energy-efficient models.

Ice Machine Scaled Field Placement
Nov 2012 - This targeted field-placement project was set forth to further demonstrate and highlight energy-efficient replacement ice machines in concert with permanent load shifting (PLS) to non–peak periods.

Ice Machine Upgrade and Load Shifting Field Study
Sep 2011 - This study replaced an older, standard-efficiency machine with a energy-efficient model. The ice machine was then operated with complete non-peak, load shifted operation.

Refrigerated Prep Tables
Dec 2014 - A field evaluation was conducted to determine energy and cost savings in a restaurant’s refrigeration load as a result of replacing low-efficiency prep tables with high-efficiency prep tables.

Self-Contained Walk-In Cooler Unit Replacement Field Study
Jan 2015 - This study provides energy and temperature evaluation of a self-contained (unit cooler) walk-in refrigeration system at an existing facility. The focus of the report is on temperature and energy improvements of replacing only the unit cooler while leaving the existing walk-in enclosure in tact.

Ventilation
Energy Management Systems (EMS) and Demand-Controlled Kitchen Ventilation (DCKV) Energy Savings in Restaurants
Dec 2014 - This study provided an assessment of the EMS market to determine the market’s scope, the vendors that cater to the market, and the capabilities of the systems that are being offered. It also included a scaled field placement that demonstrated the efficacy of EMSs that were installed in conjunction with demandcontrolled kitchen ventilation DCKV system for foodservice operations.