CEE Commercial Kitchens Initiative: New Products and Market Support

1. CEE Commercial Kitchens Initiative: New Products and Market Support Afroz Khan, CEE Wednesday January 16, 2008

2. Today�s Presentation Agenda Overview of Commercial Kitchens Initiative Background on Food Service Market Sector Progress to Date Initiative Technologies Marketing Efforts How to Get Involved

3. CEE�s Commercial Kitchens Initiative Launched in December 2005 Goal: To achieve cost-effective energy and water savings in the commercial food service market, �Commercial Kitchens� Approach: Provide consistent definitions for a set of high performance commercial kitchen equipment (energy and water) and to focus them on key market sectors, initially restaurants

4. Commercial Kitchens Initiative � Key Strategic Benefits Bridging the Water and Energy Relationship through an active working committee. Coordination with ENERGY STAR to Define and Promote Higher Efficiency Products Expanding the Initiative Model to Other Markets such as Grocery, Hospitality and Healthcare.

5. Food service is the most energy intensive commercial sector.

6. Significant energy and water efficiency opportunities in food service. Cooking, Sanitation and Refrigeration represents roughly 30% of energy consumption in the foodservice market. In 1999, the foodservice market used approximately 300 billion gallons of water and 447,000,000 MMBtu of energy. Total savings potential can range from 10-30% for energy and 10-40% for water.

7. The cost of energy has increased in importance to restaurants owners

8. Initiative provides a suite of offerings to a specific market.

9. Several technologies have been included in Initiative with the potential to expand. Specifications Cooking Fryers Steamers Hot Food Holding Cabinets Refrigeration Ice cube machines (review in �08) Solid door Reach-In Refrigerators (review in �08) Glass door Reach-In Refrigerators (review in �08) Solid door Reach In Freezers (review in �08) Guidelines Sanitation Pre-rinse spray valves

10. Technologies under consideration � Combination Ovens Combination ovens can offer ~30% savings in water, ~28% savings in gas and ~50% savings in electric over a baseline unit. Increasing in popularity due to footprint, end product quality and dual functionality. Draft specification developed with energy and water performance limits. Industry responded with a concern regarding the current test procedure. Working with PG&E Food Service Technology Center in encouraging industry to submit new test results.

11. Technologies under consideration � Commercial Dishwashers More efficient commercial dishwashers can save up to 25% in energy and use 25% less water. ENERGY STAR launched a label for this equipment in October 2007. Committee will review specification and check-in with Industry prior to adopting this into the Initiative in 2008.

12. Market strategy efforts initially focused on restaurants. Focus program resources to a group of customers primed for an energy efficiency message Increase program success by speaking to specific motivations of each group Verified savings by specialized technical assistance with detailed knowledge of energy and water end uses specific to a key market

13. Commercial Kitchens: Progress to Date Collaboration with ENERGY STAR Developing joint marketing publications and FAQs for use in member programs. Fostering Industry Relationships Through specification review process and maintaining qualifying product listings, industry contacts have been made and member efforts communicated. Visibility at Industry Tradeshows Major shows for restaurants include the National Restaurants Association Show (NRA) and the North American Foodservice Equipment Manufacturers (NAFEM) show.

14. Breakout Session Today Time: 3:30 � 5:00pm Location: Pacific II Topic: Understanding Market Drivers of the Food Service Sector and Program Implications For more information contact Afroz Khan at akhan@cee1.org.