ENERGY STAR® will be hosting a commercial food service (CFS) stakeholder workshop on Sunday, May 20, 2018 from 1:00-3:00pm CT during the National Restaurant Association (NRA) Show; EPA is working on the development of the ENERGY STAR Final Version 1.1 Commercial Coffee Brewers specification; and EPA is moving forward with development of the Draft 1 Version 3.0 specification.
During two recent meetings, members continued to advance industry efforts to combine ENERGY STAR energy-efficiency verification testing with quarterly product safety factory auditing.
As members eye pending updates to the Department of Energy’s (DOE) commercial refrigeration energy conservation standards, NAFEM’s Technical Liaison Committee (TLC) is considering engaging in negotiated rulemaking through DOE’s Appliance Standards and Rulemaking Federal Advisory Committee (ASRAC).
ENERGY STAR Commercial Food Service Stakeholder Workshop for manufacturers, utilities, vendors, suppliers and consultants to foster industry wide collaboration and innovation and NAFEM Technical Liaison Committee take place in Chicago, in May.
NAFEM and EPA are working with the ASTM International F26 Food Service Equipment Committee to develop a list of prospective product categories that can be used to expand the program and identify the components of each that affect energy consumption. The ad-hoc group hopes to have another product category ready for pilot program verification in 2019.
As the Department of Energy (DOE) continues to evaluate how to best reduce companies’ costs for complying with energy conservation standards, while also increasing consumers’ choices, NAFEM provided comments outlining the industry’s perspective. NAFEM reiterated earlier recommendations and re-addressed previous concerns about the ineffective practice of establishing energy-efficiency standards based on theoretical models, as well as ongoing challenges with the DOE’s waiver process. NAFEM also again asserted that DOE can gain significant efficiencies by better integrating its standards with the ENERGY STAR program.
The article addresses the escalating attention and enforcement activities being directed toward energy-efficiency standards, and how companies are responding with more stringent quality control and increased involvement in standards setting.
It’s clear from everything going on in the foodservice equipment industry that energy-efficiency standards are not only here to stay, they continue to increase.