Energy and Economic Evaluation of Conveyor Charbroilers

This project is focused on performance validation, economic analysis, and market support for electric conveyor charbroilers—an appliance category currently excluded from California utility programs and the Energy Trading and Risk Management (“eTRM”) database, which only recognize gas-powered models. The lack of data on electric alternatives presents a significant barrier to the inclusion of these technologies in utility efficiency programs and rebate offerings. The proposed work addresses multiple known market barriers: limited performance data, unfamiliarity with electric appliances in commercial kitchens, concerns about reliability and cost, and the absence of utility incentives or clear guidance for adoption. These challenges are particularly acute for fast-food and quick-service restaurants, which often operate in hard-to-reach (“HTR”) and disadvantaged communities (“DACs”), where economic and infrastructure constraints further hinder the adoption of electrification technologies. To address these barriers, this project will conduct controlled laboratory testing of between two and three (“2–3”) electric conveyor charbroiler models, generating critical data on energy input, cooking efficiency, idle and preheat energy, production capacity, and recovery time. These data will be compared to existing gas appliance performance metrics to support development of a new eTRM measure package. The project will also include cost analysis aligned with Total Resource Cost and Benefit procedures, as well as assessment of non-energy impacts like indoor air quality improvements and greenhouse gas emission reductions. Market interventions will include targeted outreach and engagement with restaurant owners, small businesses, foodservice professionals, and industry associations (collectively, the “Stakeholders”) to support technology transfer and increase awareness of electric charbroilers. Collaboration with organizations such as the California Restaurant Foundation and the Sacramento Valley Small Business Development Center will help ensure these benefits reach HTR/DAC communities. Engagement with utility test centers and other partners will help avoid duplication and ensure results meet utility program needs. The hypothesis of this work is that electric conveyor charbroilers offer performance and efficiency on par with or better than their gas counterparts, while also delivering measurable environmental and health benefits. If proven, this would support expanded rebate programs and the development of utility incentive measures that help commercial kitchens transition toward electrification. This project directly supports CalNEXT research priorities in commercial kitchen decarbonization and emerging electric foodservice technologies. It responds to identified gaps in test data and economic analysis for specialty appliances, which are critical to the development of utility-supported energy efficiency measures. Outcomes will include performance data, economic assessments, non-energy benefit analyses, and Stakeholder-informed market recommendations—creating a foundation for broader adoption and utility program inclusion of electric conveyor charbroilers.