(a) The following definitions refer to commercial ovens:

1. (1) Commercial oven means a chamber designed for heating, roasting, or baking food by conduction, convection, radiation, and/or electromagnetic energy.

2. (2) Combination oven means a device that combines the function of hot air convection (oven mode), saturated and superheated steam heating (steam mode), and combination convection/steam mode for moist heating, to perform steaming, baking, roasting, rethermalizing, and proofing of various food products. In general, the term combination oven is used to describe this type of equipment, which is self-contained. The combination oven is also referred to as a combination oven/steamer, combi or combo.

   1. (i) Half-size combination oven means a combination oven capable of accommodating a single 12 x 20 x 2 ½-inch steam table pan per rack position, loaded from front-to-back or lengthwise.
   2. (ii) Full-size combination oven means a combination oven capable of accommodating two 12 x 20 x 2 ½-inch steam table pans per rack position, loaded side by side, from front-to-back or lengthwise.
   3. (iii) Two-thirds size combination oven means a combination oven capable of accommodating a single 12 x 10 x 2 ½-inch steam table pan per rack position, loaded from front-to-back or lengthwise.

3. (3) Convection oven means a general-purpose oven that cooks food by forcing hot dry air over the surface of the food product. The rapidly moving hot air strips away the layer of cooler air next to the food and enables the food to absorb the heat energy. For the purposes of this specification, convection ovens do not include ovens that have the ability to heat the cooking cavity with saturated or superheated steam. However, this oven type may have moisture injection capabilities (e.g., baking ovens and moisture-assist ovens). Ovens that include a hold feature are eligible under this standard as long as convection is the only method used to fully cook the food.

   1. (i) Half-size convection oven means a convection oven that is capable of accommodating half-size sheet pans measuring 18 x 13 x 1-inch.
   2. (ii) Full-size convection oven means a convection oven that is capable of accommodating standard full-size sheet pans measuring 18 x 26 x 1-inch.
4. (4) Conventional or standard oven means an oven that cooks food primarily using the naturally occurring hot air currents to transfer heat over the surface of the food product without the use of a fan or blower. The burner or elements heat the air within the oven cavity as well as the cavity walls, causing currents of hot air that transfer heat to the surface of the food. The hot air's buoyancy carries it upward through cooler air, which then slowly sinks to the bottom of the oven as it cools off.
5. (5) Conveyor oven means an oven designed to carry food product on a moving belt into and through a heated chamber.
6. (6) Slow cook-and-hold oven means an oven designed specifically for low-temperature (e.g., less than 300°F) cooking, followed by a holding period at a specified temperature.
7. (7) Deck oven means an oven that cooks food product directly on the floor of a heated chamber. The bottom of each compartment is called a deck and heat is typically supplied by burners or elements located beneath the deck. The oven ceiling, floor, and walls are designed to absorb heat quickly and radiate that heat back slowly and evenly.

8. (8) Rack oven means a high-capacity oven that offers the ability to produce steam internally and is fitted with a motor-driven mechanism for rotating multiple pans inserted into one or more removable or fixed pan racks within the oven cavity.

   1. (i) Mini rack oven means a stand-mounted rack oven designed with a load-in-place rack that cannot be removed. Mini rack ovens are capable of accommodating up to 10 standard full-size sheet pans measuring 18 x 26 x 1-inch.
   2. (ii) Single rack oven means a floor-model rack oven that is able to accommodate one removable single rack of standard sheet pans measuring 18 x 26 x 1-inch. These ovens are also referred to as “roll in” ovens.
   3. (iii) Double rack oven means a floor-model rack oven that is able to accommodate two removable single racks of standard sheet pans measuring 18 x 26 x 1-inch, or one removable double-width rack.
   4. (iv) Quadruple rack oven means a floor-model rack oven that is able to accommodate four removable single racks of standard sheet pans measuring 18 x 26 x 1-inch, or two removable double-width racks.
9. (9) Range oven means an oven base for a commercial range top (i.e., burners, electric elements or hobs). Range ovens may use either standard or convection technologies to cook food.
10. (10) Rapid cook oven means an oven that utilizes one or more non-traditional heat transfer technologies to cook food product significantly faster than would be possible using conventional (e.g., convection, conduction, radiant) heat transfer technologies. Heat transfer technologies that may be employed include microwave, quartz halogen, and high-velocity or impingement convection.
11. (11) Rotisserie oven means an oven fitted with a mechanism to move or turn food past a fixed heat source while the food is slowly being cooked on all sides.
12. (12) Baking-energy efficiency means the quantity of energy imparted to the specified load, expressed as a percentage of energy consumed by the oven during the baking event.
13. (13) Cooking-energy efficiency means the quantity of energy imparted to the specified load, expressed as a percentage of energy consumed by the oven during the cooking event.
14. (14) Idle energy rate means the rate of oven energy consumption while it is maintaining or holding at a stabilized operating condition or temperature. Also called standby energy rate.
15. (15) Total idle energy rate means the rate of oven energy consumption while it is maintaining or holding at a stabilized operating condition or temperature. Total idle energy rate includes gas and electric energy (primary and auxiliary). Also called total standby energy rate.
16. (16) Average water rates means the ratio of the average potable water used to the maximum number of steam table pans the oven can accept during heavy-load cooking in steam and convection modes; expressed as gallons per hour (GPH) per pan.
17. (17) Average condensate temperature means the average temperature of the condensed steam and cooling water mixture exiting the combination oven and directed to the drain during heavy-load cooking in steam and convection modes.
18. (18) Maximum condensate temperature means the maximum temperature of the condensed steam and cooling water mixture exiting the combination oven and directed to the drain during heavy-load cooking in steam and convection modes.
19. (19) Product family means the individual models offered within a product line based on the same engineering design, including pan capacity, fuel type, and method of steam generation, as applicable. Acceptable differences within a product family for purposes of certification include controls, door opening orientation, and any aesthetic additions that have no impact on oven energy consumption in any operating mode.
20. (20) Pan capacity means the number of steam table pans the combination oven is able to accommodate as per the ASTM F-1495-05, ASTM F-1495-14, or ASTM F-1495-20, as incorporated by reference in section 509.61 of this Part, standard specification.
21. (21) Single racks shall accommodate 15 full-size sheet pans measuring 18 x 26 x 1-inch, at a 4-inch spacing between rack positions. Single racks accommodate one full-size sheet pan per rack position.
22. (22) Double-width racks shall accommodate 30 full-size sheet pans measuring 18 x 26 x 1-inch, at a 4-inch spacing between rack positions. Double racks accommodate two full-size sheet pan per rack position.
23. (23) Set-back idle mode. A feature that includes automatic temperature reduction after extended periods of non-use. In addition, the feature may also incorporate the reduction or elimination of fan speed, lighting, and automated rack rotation during periods of non-use.

24. (24) Included products means the products that meet the definitions of a commercial oven and convection oven, combination oven, or rack oven as specified herein are subject to the requirements of subdivision (b) of this section, with the exception of products listed in paragraph (25) of this subdivision. To ensure only commercial ovens qualify under this specification, products shall be third-party certified to NSF/ANSI Standard 4, Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment, as incorporated by reference in section 509.61 of this Part. The following sub-types are eligible:

    1. (i) Full-size gas and half- and full-size electric convection ovens.
    2. (ii) Half- and full-size gas combination ovens with a pan capacity ≥ 6.
    3. (iii) Half- and full-size electric combination ovens with a pan capacity ≥ 5 and ≤ 20.
    4. (iv) Single and double gas rack ovens.

25. (25) Excluded products. This standard is intended for commercial food-grade ovens. Ovens designed for residential or laboratory applications are exempted from this standard under this specification. The following oven types and sub-types are exempted from the New York standards:

    1. (i) Half-size gas convection ovens.
    2. (ii) Two-thirds size combination ovens.
    3. (iii) Dual-fuel heat source combination ovens.
    4. (iv) Hybrid ovens not listed in paragraph (24) of this subdivision, such as those incorporating microwave settings in addition to convection.
    5. (v) Conventional or standard ovens; conveyor; slow cook-and-hold; deck; range; rapid cook; and rotisserie.
    6. (vi) Gas combination ovens with a pan capacity of < 6.
    7. (vii) Electric combination ovens with a pan capacity < 5 and > 20.
    8. (viii) Mini and quadruple gas rack ovens.

    9. (ix) Electric rack ovens.

       (b) Standard requirements for commercial ovens, as is consistent with the efficiency levels established by ENERGY STAR V. 2.2 Specification for Commercial Ovens, as incorporated by reference in section 509.61 of this Part.

26. (1) Convection oven cooking-energy efficiency and idle energy rate requirements: Table 12: Requirements for Convection Oven Cooking Efficiency and Idle Energy

    Gas
    Oven capacity	Idle Rate, Btu/h	Cooking-Energy Efficiency, %
    Full-size	≤ 12,000	≥ 46
    Electric
    Oven Capacity	Idle Rate, kW	Cooking-Energy Efficiency, %
    Half-size	≤ 1.00	≥ 71
    Full-size	≤ 1.60

27. (2) Combination oven cooking-energy efficiency and idle energy rate requirements: Table 13: Requirements for Combination Oven Cooking Efficiency and Idle Energy Note: P = Pan capacity

    Gas
    Operation	Idle Rate, Btu/h	Cooking-Energy Efficiency, %
    Steam Mode	≤ 200P+6,511	≥ 41
    Convection Mode	≤ 150P+5,425	≥ 56
    Electric
    Operation	Idle Rate, kW	Cooking-Energy Efficiency, %
    Steam Mode	≤ 0.133P+0.6400	≥ 55
    Convection Mode	≤ 0.80P+0.4989	≥ 76

28. (3) Rack oven baking-energy efficiency and idle energy rate requirements: Table 14: Requirements for Rack Oven Baking Energy and Idle Energy

    Gas
    Oven Size	Total Energy Idle Rate, Btu/h	Baking-Energy Efficiency, %
    Single	≤ 25,000	≥ 48
    Double	≤ 30,000	≥ 52

29. (4) Additional idle calculation guidance. Compliance with the convection oven and combination oven idle rate requirements shall be based on gas energy only for purposes of qualifying gas models. When calculating the gas oven idle rates, electric energy consumed by auxiliary components shall not be taken into consideration. However, the electric energy consumption measured during idle tests shall be reported separately, as per paragraph (c)(3) of this section.
30. (5) Additional total idle calculation guidance. Compliance with the rack oven total idle rate requirements shall be based on gas and electric energy for purposes of qualifying gas models. When calculating the gas rack oven total idle rates, electric energy consumed by auxiliary components shall be converted to Btu/h and added to the gas idle rate expressed in Btu/h. The electric energy consumption measured during idle tests shall also be reported separately as expressed in kW, as per paragraph (c)(3) of this section. Example: consider a double-sized gas rack oven with a gas idle energy rate of 30,000 Btu/h; and the electric idle energy rate of 1.5 kW. First convert the 1.5 kW electric idle energy rate to Btu/h by multiplying the 1.5 kW by 3,412.142. Then add the result to the 30,000 Btu/h gas idle rate. 1 kW = 3,412.142 Btu/h Electric idle energy rate, converted to Btu/h: 1.5 kW x 3,412.142 Btu/h = 5,118.213 Btu/h Total idle energy rate: 30,000 Btu/h + 5,118.213 Btu/h = 35,118.213 Btu/h

31. (6) Significant digits and rounding:

    1. (i) All calculations shall be carried out with directly measured (unrounded) values. Only the final result of a calculation shall be rounded.
    2. (ii) Unless otherwise specified in this specification, compliance with specification limits shall be evaluated using exact values without any benefit from rounding.
    3. (iii) Cooking and baking-energy efficiency. Calculated values that are submitted for reporting on the State Appliance Standard Database shall be rounded to the nearest significant digit as expressed in the corresponding specification limit.

    4. (iv) Idle energy rate. Calculated values for gas convection, combination, and rack oven idle rates that are submitted for reporting on the State Appliance Standard Database shall be rounded to the nearest whole number. The calculated energy consumption values for electric convection and combination ovens shall be rounded to 0.01 for idle rates.

       (c) Test procedures for assuring compliance with the standards established in subdivision (b) of this section.

32. (1) Representative models shall be selected for testing per the following requirements:

    1. (i) For qualification of an individual product model, the representative model shall be equivalent to that which is intended to be marketed and labeled as ENERGY STAR.
    2. (ii) For qualification of a product family, any model within that product family can be tested and serve as the representative model. When submitting product families, manufacturers continue to be held accountable for any efficiency claims made about their products, including those not tested or for which data was not reported.

33. (2) When testing commercial ovens, the following test methods shall be used: Table 15: Test Method for Commercial Ovens

    Oven Category	Requirement	Test Method Reference
    Convection Ovens	Cooking-Energy Efficiency, Idle Energy Rate, and Production Capacity	ASTM F1496-13, Standard Test Method for Performance of Convection Ovens, as incorporated by reference in section 509.61 of this Part
    Combination Ovens	Cooking-Energy Efficiency, Idle Energy Rate, Production Capacity, and Water Consumption	ASTM F2861-14, Standard Test Method for Enhanced Performance of Combination Oven in Various Modes, as incorporated by reference in section 509.61 of this Part
    Rack Ovens	Baking-Energy Efficiency, Idle Energy Rate, and Production Capacity	ASTM F2093-11, Standard Test Method for Performance Rack Ovens, as incorporated by reference in section 509.61 of this Part

34. (3) For ovens with variable Btu/h or kW input, each available input shall be tested and reported individually. Ovens need to meet the idle energy rate or total idle energy rate, and cooking- or baking-energy efficiency requirements presented in Table 12 of paragraph (b)(1) of this section; Table 13 of paragraph (b)(2) of this section; or Table 14 of paragraph (b)(3) of this section, of this specification at each input setting.
35. (4) For electric ovens with multiple voltage-versatility and those that are available in different voltage configurations, the representative oven shall be tested at the most energy consumptive voltage according to the manufacturer.
36. (5) If the representative combination oven model under test is designed to hold 18 x 26-inch sheet pans, manufacturer-supplied wire racks shall be positioned in the oven to accommodate 12 x 20 x 2 1 /2-inch steam table pans.
37. (6) Combination ovens with roll-in, removable racks shall have the racks positioned in place during steam mode and convection mode idle tests.
38. (7) For the steam mode idle and cooking-energy efficiency tests, the combination oven shall be manually set to operate at a nominal temperature of 212°F.

39. (8) Additional reporting requirements:

    1. (i) The average water consumption rates, the average condensate drain temperatures, and the maximum condensate drain temperatures shall be reported for all combination ovens. If the oven does not require condensate cooling water during convection mode operation, then it shall be reported as “0”.
    2. (ii) The production capacity for all convection oven, combination oven, and rack oven cooking or baking-energy efficiency tests shall be reported.
    3. (iii) The electric energy idle rate for gas convection, combination, and rack oven idle rate tests shall be reported.
    4. (iv) Rack ovens that include energy saving feature(s) and that meet the minimum requirement of the set-back idle mode definition in paragraph (a)(23) of this section shall be reported.