FEATURED COMMERCIAL FOODSERVICE PROGRAM
In this California Energy Commission research project, Frontier Energy’s Foodservice Technology Center assesses the plug load and energy reduction potential of unventilated commercial foodservice equipment. We monitored use of common countertop appliances at a variety of Northern California commercial kitchens, and then replaced appliances with new state-of-the-art units and measured the results.
The most well-known and respected brand in CFS, the fishnick name gives instant credibility to rebate and incentive programs, equipment performance data, outreach initiatives, and training programs. Restauranteurs across the country trust programs that are “fishnick approved,” and our brand recognition is an immediate outreach boost.
Started in 1986 as a small project to measure energy consumption of commercial cooking appliances, FSTC quickly became a showplace for state-of-the-art commercial cooking appliances, a center for communicating information about new technologies, and an innovation hub. Currently FSTC includes labs for commercial appliance and ventilation testing, and a demonstration room for clients’ foodservice programs. The Frontier team also consults with utilities and local agencies to develop demo rooms in their own communities.
We built educational seminars, webinars, and training based on our extensive experience in the lab and in the field. We understand the unique needs of restaurant owners and operators and their employees. From hands-on demonstrations that show chefs they can cook delicious food on induction cooktops to self-paced e-learning for line workers, we can tailor outreach and training for utility field representatives, restauranteurs, equipment dealers, and manufacturer representatives.
Restaurants use one-third more energy per square foot than other businesses—and utility costs are a big portion of overhead and easily the most controllable cost. Frontier’s foodservice team helps utilities and local governments design and implement incentives to save water, energy, and reduce waste. From equipment rebates to green certification programs to onsite assessments that change behavior, our team knows how to reach this important market.
Whether you’re designing a new kitchen or retrofitting existing kitchens, our efficiency experts can help optimize the design to consistently prepare great food while using as little electricity, natural gas, and water as possible. We also keep the comfort of your staff and customers in mind by paying attention to ventilation that reduces heat and improves indoor air quality. produce the best, consistent food. From a small café to a nationwide chain, we’re ready to help.
For more than 30 years, our independent, fuel-neutral, ISO-accredited facility has tested equipment from small counter-top coffee makers to large roll-in rack ovens. The lab generates unbiased third-party data under tightly controlled conditions which utilities use for rebate and incentive schedules and manufacturers use for ENERGY STAR certification and compliance with state and federal codes and standards.
The CKV lab is a custom-built environmental chamber designed to test commercial kitchen exhaust hoods and makeup air systems. We use schlieren and shadowgraph visualization tools to precisely monitor and control airflow for hood performance and capture and containment. The room is also a calorimeter where our team measures the heat an appliance—or a cook line—radiates to the surrounding space.
The lab is fully instrumented and ISO 17025 accredited. Our engineers and technicians have overseen the development and maintenance of more than 40 ASTM test methods that form the basis for programs that drive higher energy performance. We also help develop ASHRAE refrigeration test standard methods and provide objective, neutral data to other SDOs and government agencies to use evaluate an appliance’s production capacity and energy efficiency.