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Project Info COMPLETE Project Title

Convection Ovens for Food Service Applications

Project Number ET10SCE1333 Organization SCE End-use Process Sector Commercial Project Year(s) 2010 - N/A

Description

This project assesses the energy efficiency level of the Blodgett BCP 61E electric combination oven and seeks to determine an appliance baseline and a minimum energy efficiency level necessary to qualify for the food service qualifying product list.

Project Report Document

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Industry

Agricultural - Food Processing

Commercial

Commercial Office

Commercial, Small

Educational Facilities

Food Service Industry

Government - Institutional Facilities

High Technology

Hospitality

Industrial - Manufacturing

Medical - Healthcare

Residential

Retail

Supermarket

Other

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The ETCC is funded in part by ratepayer dollars and the California IOU Emerging Technologies Program, the IOU Codes & Standards Planning & Coordination Subprograms, and the Demand Response Emerging Technologies (DRET) Collaborative programs under the auspices of the California Public Utilities Commission. The municipal portion of this program is funded and administered by Sacramento Municipal Utility District and Los Angeles Department of Water and Power.