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Project Info COMPLETE Project Title

Commercial Food Service Market Characterization

Project Number ET22SWG0003 Organization SWG (Statewide Gas ETP) End-use Cooking Equipment Sector Commercial Project Year(s) 2022 - N/A
This Emerging Technology (ET) study project is proposed to research & analyze energy efficient (EE) technology adoption trends, barriers to EE equipment adoption, and gain feedback on installed EE equipment in the commercial food service (CFS) market to provide actionable recommendations to improve adoption and recommend technologies for further field testing and/or a pilot. This project will examine natural gas fired CFS equipment and CFS equipment that uses hot water including: convection ovens, steamers, fryers, combination ovens, conveyor ovens, griddles, conveyor broilers, rack ovens, steam tables and dishwashers. It will cover chain restaurants, independently owned restaurants, and institutional kitchens (universities, nursing homes, hotels, etc…). The research findings will be presented in the ET report template and will include several easy-to-understand charts and tables. This project aligns with Goal 3 Objective 1 of the 2022 GET Annual Research Plan.
Project Report Document
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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.