My CI project has a full blown café. In addition to a huge list of commercial kitchen equipment, they have also included numerous Miele products including refrigerators, dishwashers and convection ovens. These Miele products appear to be residential and are not Energy Star rated. My question revolves around the ovens. Residential ovens are not Energy Star eligible. Do I need to include the power draw of the ovens as non-ES in my calc because they are being used in a commercial context even though residential ovens are technically eligible? What governs in this case the residential non-eligible category or the commercial use?
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Marcus Sheffer
LEED Fellow7group / Energy Opportunities
LEEDuser Expert
5907 thumbs up
June 8, 2015 - 2:24 pm
These appear to be residential and therefore not included.
Look at the criteria for the commercial ovens to see if they qualify - http://www.energystar.gov/products/certified-products/detail/commercial-...
Michelle Rosenberger
PartnerArchEcology
522 thumbs up
June 8, 2015 - 2:43 pm
Hi Marcus,
I agree they appear residential, but the fact that you included the second sentence is my concern. Though these convection ovens otherwise would appear eligible, "Ovens designed for residential applications cannot qualify for Energy Star" per the program document.
So that means we can use residential ovens in a commercial café operation and not worry about Energy Star? Even though they might otherwise, and elsewhere in the same facility, use commercial equipment for similar purposes?
The ovens are high energy users, and I don't want to appear to be skewing the calculation as a work around for not meeting Energy Star. So just looking for confirmation, thanks.
Marcus Sheffer
LEED Fellow7group / Energy Opportunities
LEEDuser Expert
5907 thumbs up
June 8, 2015 - 2:48 pm
I think you found a little grey area. The conservative approach which would definitely be accepted would be to include them in the calculations. If you exclude them you may be asked for justification.
My opinion is that whether you include them or not is dependent on the piece of equipment, not whether its use is residential or commercial.
Michelle Rosenberger
PartnerArchEcology
522 thumbs up
June 8, 2015 - 2:51 pm
Okay Marcus, that is the judgment that I am looking for. Thank you for the prompt responses.
Suzanne Painter-Supplee, LEED AP+ID&C
PrincipalSEESolutions LLC
126 thumbs up
September 28, 2015 - 12:24 pm
Curious: In a commercial cafe, is there a reason why residential equipment was chosen over commercial equivalents with published standards such as those listed in the LEED V3 & 4 retail areas, which other tracks use? The standards for UL and NSF are substantially different, particularly when it comes to sanitation, cord lengths, compressor run times, etc..
Michelle Rosenberger
PartnerArchEcology
522 thumbs up
March 10, 2016 - 4:07 pm
Hi Suzanne,
I just saw this comment. These ovens were actually used in a teaching kitchen that is also included in the project. I don't know if it was a functionality issue or simply that the people getting the lessons would ultimately be doing stuff at home in their residential environment.