Energy Conservation Program: Test Procedures for Conventional Ovens, 37954-37970 [2015-15886]
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Federal Register / Vol. 80, No. 127 / Thursday, July 2, 2015 / Rules and Regulations
Issued in Washington, DC, on June 25,
2015.
Kathleen B. Hogan,
Deputy Assistant Secretary for Energy
Efficiency, Energy Efficiency and Renewable
Energy.
[FR Doc. 2015–16342 Filed 7–1–15; 8:45 am]
BILLING CODE 6450–01–P
DEPARTMENT OF ENERGY
10 CFR Part 430
[Docket No. EERE–2012–BT–TP–0013]
RIN 1904–AC71
Energy Conservation Program: Test
Procedures for Conventional Ovens
Office of Energy Efficiency and
Renewable Energy, Department of
Energy.
ACTION: Final rule.
AGENCY:
On December 3, 2014, the
U.S. Department of Energy (DOE) issued
a supplemental notice of proposed
rulemaking (SNOPR) to amend the test
procedures for conventional cooking
products. The oven-related procedures
proposed in that rulemaking serve as the
basis for this final rule. As part of the
SNOPR, DOE proposed to incorporate
methods for measuring conventional
oven volume, clarified that the existing
oven test block must be used to test all
ovens regardless of input rate, and
proposed a method to measure the
energy consumption of conventional
ovens equipped with an oven separator.
Additionally, DOE proposed technical
corrections to the units of measurement
in certain calculations. This final rule
amends the current procedure to
include the proposed changes listed
above, as well as clarifications to certain
definitions, that will take effect 30 days
after the final rule publication date.
These changes will be mandatory for
product testing to demonstrate
compliance with any new or amended
energy conservation standards when
they take effect and for representations
of the energy consumption of
conventional ovens starting 180 days
after publication.
DATES: The effective date of this rule is
August 3, 2015. The final rule changes
will be mandatory for product testing
starting December 29, 2015. The
incorporation by reference of certain
publications listed in this rule was
approved by the Director of the Federal
Register as of August 3, 2015.
ADDRESSES: The docket, which includes
Federal Register notices, public meeting
attendee lists and transcripts,
comments, and other supporting
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SUMMARY:
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documents/materials, is available for
review at regulations.gov. All
documents in the docket are listed in
the regulations.gov index. However,
some documents listed in the index,
such as those containing information
that is exempt from public disclosure,
may not be publicly available.
A link to the docket Web page can be
found at: https://www.regulations.gov/
#!docketDetail;D=EERE-2012-BT-TP0013 . This Web page will contain a link
to the docket for this notice on the
regulations.gov site. The regulations.gov
Web page will contain simple
instructions on how to access all
documents, including public comments,
in the docket.
For further information on how to
review the docket, contact Ms. Brenda
Edwards at (202) 586–2945 or by email:
Brenda.Edwards@ee.doe.gov.
FOR FURTHER INFORMATION CONTACT:
Ms. Ashley Armstrong, U.S.
Department of Energy, Office of Energy
Efficiency and Renewable Energy,
Building Technologies Office, EE–2J,
1000 Independence Avenue SW.,
Washington, DC, 20585–0121.
Telephone: (202) 586–6590. Email:
ashley.armstrong@ee.doe.gov.
Ms. Celia Sher, U.S. Department of
Energy, Office of the General Counsel,
GC–33, 1000 Independence Avenue
SW., Washington, DC, 20585–0121.
Telephone: (202) 287–6122. Email:
Celia.Sher@hq.doe.gov.
SUPPLEMENTARY INFORMATION: This final
rule incorporates by reference into part
430 the following industry standard:
AHAM OV–1–2011, (‘‘AHAM OV–
1’’), Procedures for the Determination
and Expression of the Volume of
Household Microwave and
Conventional Ovens, (2011).
Copies of AHAM standard can be
purchased from the Association of
Home Appliance Manufacturers, 1111
19th Street NW., Suite 402, Washington
DC 20036, 202–872–5955, or
www.aham.org.
This AHAM standard is discussed
further in section III.D.
Table of Contents
I. Authority and Background
A. General Test Procedure Rulemaking
Process
B. Test Procedures for Cooking Products
C. The January 2013 NOPR
D. The December 2014 SNOPR
E. Conventional Cooking Top Active Mode
Test Procedures
II. Summary of the Final Rule
III. Discussion
IV. Procedural Issues and Regulatory Review
A. Review Under Executive Order 12866
B. Review Under the Regulatory Flexibility
Act
C. Review Under the Paperwork Reduction
Act of 1995
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D. Review Under the National
Environmental Policy Act of 1969
E. Review Under Executive Order 13132
F. Review Under Executive Order 12988
G. Review Under the Unfunded Mandates
Reform Act of 1995
H. Review Under the Treasury and General
Government Appropriations Act, 1999
I. Review Under Executive Order 12630
J. Review Under Treasury and General
Government Appropriations Act, 2001
K. Review Under Executive Order 13211
L. Review Under Section 32 of the Federal
Energy Administration Act of 1974
M. Congressional Notification
N. Approval of the Office of the Secretary
I. Authority and Background
Title III of the Energy Policy and
Conservation Act of 1975 (42 U.S.C.
6291, et seq.; ‘‘EPCA’’ or, ‘‘the Act’’) sets
forth a variety of provisions designed to
improve energy efficiency. (All
references to EPCA refer to the statute
as amended through the Energy
Efficiency Improvement Act of 2015,
Public Law 114–11 (Apr. 30, 2015). Part
B of Title III, which for editorial reasons
was redesignated as Part A upon
incorporation into the U.S. Code (42
U.S.C. 6291–6309, as codified),
establishes the ‘‘Energy Conservation
Program for Consumer Products Other
Than Automobiles.’’ These include
cooking products,1 and specifically
consumer conventional ovens, the
subject of this document. (42 U.S.C.
6292(a)(10))
Under EPCA, the energy conservation
program consists essentially of four
parts: (1) Testing, (2) labeling, (3)
Federal energy conservation standards,
and (4) certification and enforcement
procedures. The testing requirements
consist of test procedures that
manufacturers of covered products must
use as the basis for (1) certifying to DOE
that their products comply with the
applicable energy conservation
standards adopted under EPCA, and (2)
making representations about the
efficiency of those products. Similarly,
DOE must use these test procedures to
determine whether the products comply
with any relevant standards
promulgated under EPCA.
A. General Test Procedure Rulemaking
Process
Under 42 U.S.C. 6293, EPCA sets forth
the criteria and procedures DOE must
1 DOE’s regulations define kitchen ranges and
ovens, or ‘‘cooking products’’, as one of the
following classes: Conventional ranges,
conventional cooking tops, conventional ovens,
microwave ovens, microwave/conventional ranges
and other cooking products. (10 CFR 430.2) Based
on this definition, DOE interprets kitchen ranges
and ovens to refer more generally to all types of
cooking products including, for example,
microwave ovens.
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follow when prescribing or amending
test procedures for covered products.
EPCA provides that any test procedures
prescribed or amended under this
section shall be reasonably designed to
produce test results which measure
energy efficiency, energy use or
estimated annual operating cost of a
covered product during a representative
average use cycle or period of use and
shall not be unduly burdensome to
conduct. (42 U.S.C. 6293(b)(3))
In addition, if DOE determines that a
test procedure amendment is warranted,
it must publish proposed test
procedures and offer the public an
opportunity to present oral and written
comments on them. (42 U.S.C.
6293(b)(2)) Finally, in any rulemaking to
amend a test procedure, DOE must
determine to what extent, if any, the
proposed test procedure would alter the
measured energy efficiency of any
covered product as determined under
the existing test procedure. (42 U.S.C.
6293(e)(1))
This final rule fulfills, in part, DOE’s
obligation to periodically review its test
procedures under 42 U.S.C.
6293(b)(1)(A). DOE anticipates that its
next evaluation of this test procedure for
conventional ovens will occur in a
manner consistent with the timeline set
out in this provision.
B. Test Procedures for Cooking Products
DOE’s test procedures for
conventional ranges, conventional
cooking tops, conventional ovens, and
microwave ovens are codified at
appendix I to subpart B of Title 10 of the
Code of Federal Regulations (CFR) part
430 (Appendix I).
DOE established the test procedures
in a final rule published in the Federal
Register on May 10, 1978. 43 FR 20108,
20120–20128. DOE revised its test
procedures for cooking products to more
accurately measure their efficiency and
energy use, and published the revisions
as a final rule in 1997. 62 FR 51976
(Oct. 3, 1997). These test procedure
amendments included: (1) A reduction
in the annual useful cooking energy; (2)
a reduction in the number of selfcleaning oven cycles per year; and (3)
incorporation of portions of
International Electrotechnical
Commission (IEC) Standard 705–1988,
‘‘Methods for measuring the
performance of microwave ovens for
household and similar purposes,’’ and
Amendment 2–1993 for the testing of
microwave ovens. Id. The test
procedures for conventional cooking
products establish provisions for
determining estimated annual operating
cost, cooking efficiency (defined as the
ratio of cooking energy output to
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cooking energy input), and energy factor
(defined as the ratio of annual useful
cooking energy output to total annual
energy input). 10 CFR 430.23(i);
Appendix I. These provisions for
conventional cooking products are not
currently used for compliance with any
energy conservation standards because
the present standards are design
requirements, and there is not an
EnergyGuide 2 labeling program for
cooking products.
DOE subsequently conducted a
rulemaking to address standby and off
mode energy consumption, as well as
certain active mode testing provisions,
for dishwashers, dehumidifiers, and
conventional cooking products. DOE
published a final rule on October 31,
2012 (77 FR 65942, hereinafter referred
to as the October 2012 Final Rule),
adopting standby and off mode
provisions that satisfy the EPCA
requirement that DOE include measures
of standby mode and off mode energy
consumption in its test procedures for
residential products, if technically
feasible. (42 U.S.C.6295(gg)(2)(A))
C. The January 2013 NOPR
On January 30, 2013, DOE published
a NOPR (78 FR 6232, hereinafter
referred to as the January 2013 NOPR)
proposing amendments to Appendix I
that would allow for measuring the
active mode energy consumption of
induction cooking products; i.e.,
conventional cooking tops and ranges
equipped with induction heating
technology for one or more surface
units 3 on the cooking top. DOE
proposed to incorporate induction
cooking tops by amending the definition
of ‘‘conventional cooking top’’ to
include induction heating technology.
Furthermore, DOE proposed to require
for all cooking tops the use of test
equipment compatible with induction
technology. Specifically, DOE proposed
to replace the solid aluminum test
blocks currently specified in the test
procedure for cooking tops with hybrid
test blocks comprising two separate
pieces: An aluminum body and a
stainless steel base. In the January 2013
NOPR, DOE also proposed amendments
to include a clarification that the test
block size be determined using the
smallest dimension of the electric
surface unit. 78 FR 6232 (Jan. 30, 2013).
2 For more information on the EnergyGuide
labeling program, see: www.access.gpo.gov/nara/
cfr/waisidx_00/16cfr305_00.html.
3 The term surface unit refers to burners for gas
cooking tops, electric resistance heating elements
for electric cooking tops, and inductive heating
elements for induction cooking tops.
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D. The December 2014 SNOPR
On December 3, 2014, DOE published
a supplemental NOPR (SNOPR) (79 FR
71894, hereinafter referred to as the
December 2014 SNOPR), modifying its
proposal from the January 2013 NOPR
to more accurately measure the energy
efficiency of induction cooking tops.
DOE proposed to add a layer of thermal
grease between the stainless steel base
and aluminum body of the hybrid test
block to facilitate heat transfer between
the two pieces. DOE also proposed
additional test equipment for electric
surface units with large diameters (both
induction and electric resistance) and
gas cooking top burners with high input
rates. 79 FR 71894 (Dec. 3, 2014). In
addition, DOE proposed methods to test
non-circular electric surface units,
electric surface units with flexible
concentric cooking zones, and fullsurface induction cooking tops. Id.
Furthermore, DOE proposed to
incorporate methods for measuring
conventional oven volume, clarify that
the existing oven test block must be
used to test all ovens regardless of input
rate, and provide a method to measure
the energy consumption and efficiency
of conventional ovens equipped with an
oven separator. Id.
E. Conventional Cooking Top Active
Mode Test Procedures
DOE received a number of comments
from interested parties on the cooking
top active mode test procedure
proposed in the December 2014 SNOPR.
The majority of comments stated that
additional analysis was necessary before
establishing a test procedure for
conventional cooking tops. AHAM
requested an extension of the comment
period for the December 2014 SNOPR,
citing the difficulty its members had
procuring the specified test equipment
materials. Therefore, AHAM stated,
many manufacturers were not able to
properly assess the new specifications,
testing variation, repeatability, and
reproducibility of the proposed test
procedure before the comment period
closed. (AHAM, No. 14 at p. 1) 4 AHAM
also expressed concern with DOE’s
choice to pursue an accelerated
rulemaking schedule for cooking
products, stating that the rulemaking
schedule did not allow for a thorough
technical examination. AHAM asked
4 A notation in the form ‘‘AHAM, No. 14 at p. 1’’
identifies a written comment (1) made by AHAM;
(2) recorded in document number 14 that is filed
in the docket of this cooking products test
procedures rulemaking (Docket No. EERE–2012–
BT–TP–0013) and maintained in the Resource
Room of the Building Technologies Program; and
(3) which appears on page 1 of document number
14.
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DOE to seek additional input from
interested parties on the December 2014
SNOPR and commented that the
proposed cooking top test procedure
may result in technical problems.
(AHAM, No. 18 at pp. 1–2)
BSH Home Appliances Corporation
(BSH) and General Electric Appliances
(GE) stated that delays associated with
acquiring the hybrid test block materials
necessitated additional time for them to
evaluate DOE’s proposal. (BSH, No. 16
at p. 2; GE, No. 17 at p. 1) BSH
commented that the proposed hybrid
test block method did not include
certain specifications necessary for test
procedure reproducibility, such as test
load sizing and positioning, and
recommended that DOE consider the
specifications in International
Electrotechnical Commission (IEC)
Standard 60350–2 Edition 2,
‘‘Household electric appliances—Part 2:
Hobs—Method for measuring
performance’’ (IEC Standard 60350–2).
(BSH, No. 16 at p. 1) Further, AHAM,
BSH, and GE suggested that DOE specify
additional test block diameters because
these commenters asserted that the
proposed test block sizes do not
adequately reflect surface unit sizes
currently available on the market. (BSH,
No. 16 at p. 5; GE, No. 17 at p 2; AHAM,
No. 18 at p. 2)
Interested parties also expressed a
significant number of concerns with the
use of thermal grease. GE noted that
since receiving DOE’s proposal, it has
not been able to replicate the DOE test
results using the methods described.
(GE, No. 17 at p. 2) Specifically, GE
observed during its testing that the
aluminum body slid off the stainless
steel base, the thermal grease dried out,
and the amount of grease between the
blocks changed from one test to another.
(GE, No. 17 at p. 2) AHAM, BSH, and
GE requested that DOE specify an
operating temperature range for the
thermal grease as well as an application
thickness, but also noted that the
thermal conductivity and viscosity of
the grease may change over time or after
repeated use at high temperatures.
(BSH, No. 16 at p. 11; GE, No. 17 at p.
2; AHAM, No. 18 at p. 3) GE further
commented that the variation
introduced by the hybrid test block due
to the inability to reliably maintain the
specified flatness, thermal grease, and
inadequate sizing, may be small
individually, but collectively result in a
test procedure that cannot reliably
discern efficiency differences between
similar products, alternate technology
options, and product classes. Thus, GE
believes the proposal for conventional
cooking tops in the December 2014
SNOPR results in too much variability
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to serve as the basis for establishing a
standard. (GE, No. 17 at p. 3)
The California IOUs also stated that
they prefer an alternative to the hybrid
test block and recommended that DOE
require water-heating test methods to
measure the cooking efficiency of
conventional cooking tops. Specifically,
the California IOUs requested that DOE
align the residential cooking product
test methods with existing industry test
procedures, such as American Society
for Testing and Materials (ASTM)
standard F1521–12, Standard Test
Methods for Performance of Range Tops,
and IEC Standard 60350–2, Household
electric cooking appliances—Part 2:
Hobs—Methods for measuring
performance. (California IOUs, No. 19 at
p. 1) The California IOUs commented
that they plan to conduct additional
testing to better characterize the
differences between the water-heating
and hybrid test block test procedures,
and will provide these results to DOE.
According to the California IOUs, the
differences in test procedure standard
deviation between the hybrid test block
and water-heating test method as
presented in the December 2014 SNOPR
did not sufficiently show that the hybrid
test block method is more repeatable
than a water-heating method. (California
IOUs, No. 19 at p. 2) Additionally, the
California IOUs believe cooking
efficiencies derived using a waterheating test method are more
representative of the actual cooking
performance of cooking tops as opposed
to a test procedure using hybrid test
blocks, since many foods prepared on
cooktops have relatively high liquid
content. (California IOUs, No. 19 at p. 1)
In February and March of 2015, DOE
conducted a series of interviews with
manufacturers of conventional cooking
products representing the majority of
the U.S. market to discuss key issues
with the proposed cooking top test
procedure. Manufacturers agreed that
the hybrid test block method, as
proposed, presented many issues which
had not yet been addressed, and which
left the repeatability and reproducibility
of the test procedure in question. These
concerns were similar to those
expressed in written comments but were
received from a larger group of
manufacturers and included:
• Difficulty obtaining the hybrid test
block materials;
• Difficulty obtaining and applying
the thermal grease without more
detailed specifications (i.e., thermal
conductivity alone was not sufficient to
identify a grease that performed
according to DOE’s descriptions in the
December 2014 SNOPR);
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• Difficulty testing induction cooking
tops that use different programming
techniques to prevent overheating (some
manufacturers observed that power to
the heating elements cut off prematurely
during testing with the hybrid test block
even after adding thermal grease); and
• The need for larger test block sizes
to test electric surface units having 12inch and 13-inch diameters and gas
surface units with high input rates.
Interviewed manufacturers that
produce and sell products in Europe
uniformly supported the use of a waterheating test method and harmonization
with IEC Standard 60350–2 for
measuring the energy consumption of
electric cooking tops. These
manufacturers cited the benefits of
adopting a test method similar to the
IEC water-heating method as including:
(1) Compatibility with all electric
cooking top types, (2) additional test
vessel diameters to account for the
variety of surface unit sizes on the
market, and (3) the test load’s ability to
represent a real-world cooking top load.
After reviewing public comments and
information received during
manufacturer interviews, as well as
performing additional analyses, DOE
concluded that further study is required
before a cooking top test procedure can
be established that produces test results
which measure energy use during a
representative average use cycle, is
repeatable and reproducible, and is not
unduly burdensome to conduct. For
these reasons, this final rule addresses
test methods for conventional ovens
only, including conventional ovens that
are a part of conventional ranges. This
final rule also addresses minor technical
corrections to existing calculations and
definitions in Appendix I for both
conventional cooking tops and ovens.
DOE plans to address test procedures
for cooking tops in a separate
rulemaking in order to consider any
additional data and information that
will allow it to further conduct the
analysis of cooking tops, particularly
when using a water-heating method to
evaluate energy consumption. As part of
that rulemaking, DOE will carefully
consider and address remaining cooking
top-related comments on the December
2014 SNOPR.
II. Summary of the Final Rule
This final rule amends the current
DOE test procedure for conventional
ovens. These changes will primarily
clarify the manner in which to test for
compliance with potential energy
conservation standards for conventional
ovens. The final rule establishes that the
existing oven test block should be used
to test all ovens, including ovens having
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input rates greater than 22,500 British
thermal units per hour (Btu/h). The final
rule additionally amends the current
DOE test procedure to include test
methods for conventional ovens
equipped with an oven separator.
Conventional ovens equipped with an
oven separator shall be tested in each
possible oven configuration (i.e., full
oven cavity, upper cavity, and lower
cavity), with the results averaged.
Because Appendix I does not
currently contain a measure of
conventional oven volume, the final
rule incorporates by reference in the
DOE test procedure the relevant sections
of AHAM Standard OV–1–2011
‘‘Procedures for the Determination and
Expression of the Volume of Household
Microwave and Conventional Ovens’’
(AHAM–OV–1–2011) for determining
conventional oven cavity volume. As
part of its rulemaking that is considering
amended standards for conventional
ovens, DOE proposed standards as a
function of oven cavity volume.
Additionally, this final rule is
clarifying the current definitions for
‘‘freestanding’’ and ‘‘built-in’’
installation configurations. Because the
manufacturer instructions of some
conventional ovens state the oven can
be used in either a freestanding or builtin configuration, this final rule is
clarifying that ovens with this option be
tested in the built-in configuration, as
ovens designed to be used in a built-in
configuration incorporate fan-only mode
for thermal management, and the energy
consumption of these products is likely
higher than for comparable ovens
designed for use only in a freestanding
configuration. Furthermore, the final
rule is clarifying the term ‘‘self-cleaning
operation’’ when referring to an oven’s
self-cleaning process. The existing test
procedure in Appendix I does not
include an explicit definition, although
section 3 of Appendix I, Test Methods
and Measurements, requires
measurement of self-cleaning operation.
Finally, the final rule includes
technical corrections to the calculation
of derived results from test
measurements in section 4 of Appendix
I. Section 4 contains a number of
references to incorrect units of
measurement and an incorrect value for
the annual useful cooking energy output
for gas cooking tops. The final rule also
restores headings for sections 4.2 and
4.2.1 in Appendix I regarding the
calculations for conventional cooking
tops, which were inadvertently removed
in the October 2012 Final Rule.
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III. Discussion
A. Products Covered by This Test
Procedure Rulemaking
As discussed in section I of this final
rule, section 6292(a)(10) of EPCA covers
kitchen ranges and ovens, or ‘‘cooking
products.’’ DOE’s regulations define
‘‘cooking products’’ as consumer
products that are used as the major
household cooking appliances. They are
designed to cook or heat different types
of food by one or more of the following
sources of heat: Gas, electricity, or
microwave energy. Each model may
consist of a horizontal cooking top
containing one or more surface units 5
and/or one or more heating
compartments. Cooking products
include the following classes:
Conventional ranges, conventional
cooking tops, conventional ovens,
microwave ovens, microwave/
conventional ranges and other cooking
products. (10 CFR 430.2) In this final
rule, DOE is addressing test procedures
for conventional ovens.
DOE notes that conventional ranges
are defined in 10 CFR 430.2 as a class
of kitchen ranges and ovens which is a
household cooking appliance,
consisting of a conventional cooking top
and one or more conventional ovens.
Because ranges consist of both a cooking
top and at least one oven, any potential
cooking top energy conservation
standard or oven energy conservation
standard would apply to each of these
cooking systems individually. Thus, the
test procedures presented in this final
rule also apply to the oven portion of a
conventional range.
As part of the previous energy
conservation standards rulemaking for
conventional cooking products, DOE
decided not to analyze conventional gas
cooking products with higher burner
input rates, including products
marketed as ‘‘commercial-style’’ or
‘‘professional-style,’’ in its consideration
of energy conservation standards due to
a lack of available data for determining
the efficiency characteristics of those
products. At the time, DOE considered
commercial-style ovens to be gas ovens
with burner input rates greater than
22,500 Btu/h. 74 FR 16040, 16054 (Apr.
8, 2009); 72 FR 64432, 64444–64445
(Nov. 15, 2007). In the December 2014
SNOPR, DOE noted that the current
definitions for ‘‘conventional oven’’ and
‘‘conventional range’’ in 10 CFR 430.2
already cover conventional gas ovens
with higher input rates (including
5 The term surface unit refers to burners for gas
cooking tops, electric resistance heating elements
for electric cooking tops, and inductive heating
elements for induction cooking tops.
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commercial-style gas ovens), as these
products are household cooking
appliances with compartments intended
for the cooking or heating of food by
means of a gas flame.
Sub-Zero Group, Inc. (Sub-Zero)
commented that DOE’s findings based
on manufacturer feedback in the
previous energy conservation standards
rulemaking are still relevant.
Specifically, the small market size, the
limited energy savings potential, and
the lack of energy consumption data for
ovens with high input rates are reasons
to exclude these products from
coverage. (Sub-Zero, No. 20 at pp. 2, 3)
Sub-Zero further commented that ‘‘high
performance’’ is a better descriptor of
cooking products with high input rates
rather than ‘‘commercial-style,’’ noting
that the ‘‘high performance’’ segment
appeals to consumers demanding
restaurant-style cooking performance in
their homes. (Sub-Zero, No. 20 at p. 2)
Sub-Zero suggested that high
performance (i.e., ‘‘commercial-style’’)
products be defined as cooking products
that offer residential consumers
restaurant-quality performance at a
safety and convenience level that is
acceptable for residential use. (SubZero, No. 20 at p. 2)
DOE excluded ‘‘commercial-style’’
conventional gas ovens from its analysis
in the previous energy conservation
standards rulemaking due to a lack of
available data for determining efficiency
characteristics of those products. 74 FR
16040, 16054 (Apr. 8, 2009); 72 FR
64432, 64444–64445 (Nov. 15, 2007). As
discussed in section III.C of this final
rule, DOE conducted testing in support
of the December 2014 SNOPR that
demonstrated that the existing
conventional oven test procedure is
appropriate for ovens with high input
rates. Additionally, DOE is not aware of
any data or test procedures that
establish whether a conventional oven
with burner input rates greater than
22,500 Btu/h delivers ‘‘restaurantquality performance’’ as compared to an
oven with burner input rates lower than
22,500 Btu/h. Furthermore, through
testing, reverse engineering analyses,
and discussions with manufacturers
conducted in support of the concurrent
energy conservation standards
rulemaking for cooking products, DOE
determined that the primary
differentiation between conventional
gas ovens with lower burner input rates
and those with higher input rates,
including those marketed as
commercial-style, was design and
construction related to aesthetics rather
than improved cooking performance.
Some examples of design and
construction related features include
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C. Gas Ovens With Input Rates Greater
Than 22,500 Btu/h
Because DOE is considering in a
separate rulemaking energy
conservation standards for conventional
ovens, including gas ovens with high
input rates, DOE evaluated the
appropriateness of the existing test
methods in Appendix I for use with
conventional gas ovens that have burner
input rates greater than 22,500 Btu/h. In
the December 2014 SNOPR, DOE
proposed that the existing test methods
in Appendix I should be used to test
ovens with high input rates, including
gas ovens marketed as commercial-style.
79 FR 71916 (December 3, 2014).
The current active mode test
procedure for conventional ovens
involves setting the temperature control
for the normal baking cooking cycle
such that the temperature inside the
oven is 325 ± 5 degrees Fahrenheit (°F)
higher than the room ambient air
temperature (77 ± 9 °F). An 8.5-pound
(6.25-inch diameter) cylindrical
anodized aluminum test block is then
heated in the oven from ambient room
air temperature ± 4 °F until the test
block temperature has increased 234 °F
above its initial temperature. If an oven
permits baking by either forced
convection by using a fan, or without
forced convection, the oven is tested
using the procedure described above in
each of those two cooking modes. After
the baking test(s), if the oven is
equipped with a self-cleaning function,
the self-cleaning process is initiated in
accordance with the manufacturer’s
instruction and allowed to run until
completion. The measured energy
consumption during these test cycles is
used to calculate the oven’s cooking
efficiency and integrated annual energy
consumption (IAEC).6
DOE’s review of the gas oven cavity
volumes currently available on the U.S.
market indicated that there is significant
overlap in oven cavity volume between
products marketed as standard,
residential-styleovens and those
marketed as commercial-style ovens.
The primary differentiating factor
between the two oven types was burner
input rate, which is greater than 22,500
Btu/h for most commercial-style gas
ovens. In the December 2014 SNOPR,
DOE investigated the effect of increasing
oven test block size on oven cooking
efficiency. DOE sought to determine
whether a larger test block would
provide a more representative measure
of cooking efficiency at higher input
rates. DOE also sought to determine
whether the smaller block was
inadequate to properly measure the
efficiency of commercial-style ovens. In
its testing, DOE found that while
cooking efficiency increased with the
larger test block, it scaled by
approximately the same factor for all
ovens tested regardless of a particular
oven’s input rate or cavity volume, or
whether the oven was marketed as
residential-style or commercial-style.
The relative ranking of cooking
efficiency for ovens with high input
rates as compared to ovens with input
rates lower than 22,500 Btu/h did not
change with increased test block size.
This suggested that thermal losses are
large enough in comparison to the heat
absorbed by either sized test block that
they account for much of the additional
oven energy input for ovens with high
input rates. Thus, the thermal losses
from the cavity are driven largely by
input rate alone and do not change
greatly with increased test block size. 79
FR 71915–71916 (December 3, 2014).
Sub-Zero stated that the proposed test
procedure does not accurately measure
the performance and efficiency of the
larger, higher-output components. (Sub
Zero, No. 20 at p. 2) Additionally, SubZero commented that an analysis based
largely on 30-inch wide gas or electric
ranges cannot adequately evaluate the
very different performance attributes
offered by high-performance products
which are essential to consumer utility.
(Sub-Zero, No. 20 at p. 2) Thus, SubZero believes that DOE’s conclusion that
the existing test procedure in Appendix
I is appropriate for ovens with high
input rates is incorrect. (Sub-Zero, No.
20 at p. 3) Sub-Zero requested that high
performance products be exempted
until adequate further analysis is
conducted such that these products can
be accurately and fairly evaluated. (Sub
Zero, No. 20 at p. 3)
In support of the December 2014
SNOPR and in support of the parallel
energy conservation standards
rulemaking for conventional ovens, DOE
tested eight conventional gas ovens that
were selected to capture a range of
design features that might impact
performance, including infrared
broilers, convection fans, and hidden
bake elements. The basic design features
and measured IAEC are shown in Table
III–1. The test sample included 30-inch
wide models as well as models with
widths greater than 30 inches. DOE
observed that many of the same features
found in gas ovens marketed as
commercial-style were also available in
ovens marketed as residential-style. By
comparing the design features and the
measured energy consumption of the
ovens in its test sample, DOE
determined that the major
differentiation between conventional
gas ovens with lower burner input rates
and those with higher input rates,
including those marketed as
commercial-style, was design and
construction related to aesthetics rather
than improved cooking performance.
Available information also indicates
that the high thermal mass of products
marketed as commercial-style likely
lead to a low oven cooking efficiency
and require higher oven input rates to
compensate for the heat lost to the
cavity.
6 For ovens that can be operated with or without
forced convection, the average of the energy
consumption for these two modes is used. For selfclean mode, the test procedure in Appendix I
assumes an average of 4 self-cleaning operations per
year.
heavier gauge cavity walls, extra interior
support structure for heavier gauge
racks, and ball-bearing extension racks.
These features add to the overall
thermal mass that must be heated
during the baking process but do not
necessarily improve cooking
performance.
For these reasons, DOE notes in this
final rule that the current definitions for
‘‘conventional oven’’ and ‘‘conventional
range’’ in 10 CFR 430.2 already cover
conventional gas ovens with higher
input rates (including commercial-style
gas ovens), as these products are
household cooking appliances with
compartments intended for the cooking
or heating of food by means of a gas
flame.
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B. Effective Date
The amended test procedure becomes
effective 30 days after this test
procedure final rule is published in the
Federal Register. Pursuant to EPCA,
manufacturers of covered products must
use the applicable test procedure as the
basis for determining that their products
comply with the applicable energy
conservation standards adopted
pursuant to EPCA and for making
representations about the efficiency of
those products. (42 U.S.C. 6293(c); 42
U.S.C. 6295(s)) Beginning 180 days after
publication of this test procedure final
rule, representations related to the
energy consumption of conventional
ovens must be based upon results
generated under the applicable
provisions of the amended test
procedure in Appendix I. (42 U.S.C.
6293(c)(2))
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TABLE III–1—GAS OVEN FEATURES IN DOE TEST SAMPLE
Test unit
No.
Type
Installation
configuration
1 ..............
2 ..............
3 ..............
4 ..............
5 ..............
6 * ............
7 * ............
8 * ............
Standard ..........
Standard ..........
Self-Clean ........
Standard ..........
Self-Clean ........
Standard ..........
Standard ..........
Standard ..........
Burner
input rate
(Btu/h)
Unit width
(in.)
18,000
18,000
18,000
16,500
13,000
28,000
27,000
30,000
30
30
30
30
24
36
30
36
Freestanding ...
Freestanding ...
Freestanding ...
Freestanding ...
Built-in .............
Freestanding ...
Slide-in ............
Freestanding ...
Ignition type
Cavity
volume
(ft3)
4.8
4.8
5.0
4.4
2.8
5.3
4.4
5.4
Hidden
bake element
(Y/N)
Convection
(Y/N)
Spark ...............
Glo-bar ............
Glo-bar ............
Glo-bar ............
Glo-bar ............
Glo-bar ............
Glo-bar ............
Glo-bar ............
Y
Y
Y
Y
Y
Y
Y
Y
N
N
Y
N
N
Y
Y
Y
Normalized
IAEC †
(kBtu/yr)
1234.2
1396.5
1269.0
1495.2
1492.9
1864.5
1916.5
2079.3
* Models are marketed as commercial style.
† Measured IAEC normalized to a fixed cavity volume of 4.3 ft3.
DOE also investigated the time it took
each oven in its sample to heat the test
block to the required final temperature
of 234 °F above its initial temperature.
As shown in Table III–2, gas ovens with
burner input rates greater than 22,500
Btu/h do not heat the test block
significantly faster than the ovens with
lower burner input rates, and two out of
the three units with the higher burner
input rates took longer than the average
time to heat the test block.
TABLE III–2—GAS OVEN TEST TIMES
Unit
Burner input
rate
(Btu/h)
Product class
Bake time for
the test block
to reach 234
°F above initial
temp
(minutes
(min))
Difference in
time from avg.
(min)
..................
..................
..................
..................
..................
..................
..................
..................
Standard .............................................................................................................
Standard .............................................................................................................
Self-Clean ..........................................................................................................
Standard .............................................................................................................
Self-Clean ..........................................................................................................
Standard * ...........................................................................................................
Standard * ...........................................................................................................
Standard * ...........................................................................................................
18,000
18,000
18,000
16,500
13,000
28,000
27,000
30,000
43.6
43.6
47.2
44.9
48.9
48.9
45.4
57.2
¥3.8
¥3.8
¥0.2
¥2.5
1.5
1.5
¥2.0
9.8
Average
1
2
3
4
5
6
7
8
............................................................................................................................
........................
47.4
........................
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* Test units 6, 7, and 8 are marketed as commercial-style ovens.
Considering the testing results and
analysis described above, and because
interested parties did not provide data
or information to support the assertion
that the performance of conventional
ovens with input rates greater than
22,500 Btu/h as compared to ovens with
lower input rates cannot be accurately
measured using the existing test
procedure, DOE maintains in this final
rule that the existing test block and
existing conventional oven test method
are appropriate to test conventional
ovens with input rates greater than
22,500 Btu/h.
D. Incorporating by Reference AHAM–
OV–1–2011 for Determination of the
Volume of Conventional Ovens
As discussed in section I of this final
rule, DOE has initiated a rulemaking to
determine whether to amend the current
energy conservation standards for
conventional ovens. As part of that
rulemaking, DOE has proposed
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standards as a function of oven cavity
volume.
In the December 2014 SNOPR, DOE
proposed to amend section 3.1.1 of
Appendix I to incorporate by reference
the industry test standard AHAM–OV–
1–2011, which includes a method for
determining oven cavity volume. DOE
proposed to incorporate section 3,
‘‘Definition,’’ section 5.1, ‘‘General
Principles,’’ and section 5.2 ‘‘Overall
Volume’’ of AHAM–OV–1–2011, as
these sections provide a repeatable and
reproducible method to measure cavity
dimensions and calculate overall
volume by including clear definitions of
oven characteristics and tolerances for
dimensional measurements. 79 FR
71916 (December 3, 2014). Section 5.1
of AHAM–OV–1–2011 specifies that if
depressions or cutouts exist in the
cavity wall, dimensions are taken from
the plane representing the largest area of
the surface. Section 5.1 of AHAM–OV–
1–2011 also specifies that oven lights,
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racks, and other removable features
shall be ignored in the overall volume
calculation, and the volume of nonrectangular cavities is calculated by
measuring the rectangular portion of the
cavity and non-rectangular cavity
separately and adding their volumes
together.
AHAM–OV–1–2011 also includes a
measurement of the oven’s usable space,
which is the volume inside the oven
cavity available for the placement of
food, but DOE did not propose to
incorporate this measurement in
Appendix I. The usable space is ovenspecific and determined by measuring
either the size of the cavity door
aperture or the distance between
barriers, racks, and rack supports inside
the cavity or on the cavity walls. The
lesser of these dimensions is used to
calculate the volume of the usable
space.
Although DOE did not receive any
public comments on its proposal to
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incorporate the overall cavity volume
measurement described in section 5.1
and 5.2 of AHAM–OV–1–2011, one
manufacturer commented during
interviews conducted in February and
March of 2015 that DOE should instead
consider incorporating the usable space
measurement described in section 5.3 of
AHAM–OV–1–2011. The manufacturer
cited difficulty in determining the plane
representing the largest area of the
cavity wall surface, and also stated that
the oven test procedure used by
National Resources Canada (NRCan)
bases its energy efficiency regulations
on the volume of usable oven space and
not overall cavity volume.
DOE notes that during February and
March 2105 manufacturer interviews
conducted to discuss the December
2014 SNOPR, the majority of
manufacturers confirmed that the cavity
volume currently published in
marketing materials and product
literature typically represents overall
cavity volume. DOE does not believe
that requiring this measurement will
place additional burden on
manufacturers. Manufacturers already
provide exterior dimensions in the
installation instructions and may also be
able to use the configuration and
dimensions of indentions in the oven
cavity walls provided in engineering
drawings to determine the plane
representing the largest area of the
cavity wall surface. Incorporating a
cavity measurement into Appendix I
would, in most circumstances, add only
the three additional measurements of
cavity height, width, and depth.
Furthermore, DOE believes the overall
cavity volume measurement provides a
more accurate representation of the
relationship between cavity volume and
cooking efficiency as measured by the
DOE test procedure in Appendix I. Any
mass in the overall cavity volume
outside of the usable space is heated
during the bake cycle, contributes to the
thermal mass, and thus impacts the
cooking efficiency of the oven.
For the reasons discussed above, DOE
amends in this final rule section 3.1.1 of
Appendix I to incorporate by reference
Sections 3, 5.1, and 5.2 of AHAM–OV–
1–2011 for measuring the overall oven
cavity volume.
E. Conventional Oven Separator
In the December 2014 SNOPR, DOE
observed one conventional electric oven
equipped with an oven separator on the
U.S. market that allows for cooking
using the entire oven cavity in the
absence of the separator or, if the
separator is installed, splitting the oven
into two smaller cavities that may be
operated individually with independent
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temperature controls. DOE proposed to
test conventional ovens equipped with
an oven separator in each possible oven
configuration (i.e., full oven cavity,
upper cavity, and lower cavity) with the
cooking efficiency and total annual
energy consumption averaged. DOE
noted that while the current test
procedure in Appendix I includes
provisions for measuring the energy
consumption and cooking efficiency of
single ovens and multiple (separate)
ovens,7 it does not include provisions
for how to test a single oven that can be
configured as a full oven or as two
separate smaller cavities. 79 FR 71916–
71917 (December 3, 2014).
During the subsequent manufacturer
interviews, several manufacturers
commented that without an easy or
convenient way to store the separator,
consumers would rarely use the feature.
One manufacturer suggested that DOE
consider applying a consumer usage
factor to the oven separator when
calculating annual energy consumption
instead of using an equally-weighted
average.
DOE is not aware of any consumer
usage data indicating how often
consumers might use an oven separator
in each configuration. Additionally,
DOE notes that the annual energy
consumption of conventional ovens
having multiple, permanent cavities of
different volumes are currently averaged
with an equal weighting in the existing
oven test procedure in Appendix I.
Therefore, DOE has no basis to adopt a
weighted average of cooking efficiency
and annual energy consumption as part
of the test procedure for ovens equipped
with an oven separator. In this final
rule, DOE amends the oven test
procedure in Appendix I to require the
test of conventional ovens equipped
with an oven separator in each possible
oven configuration and to calculate
cooking efficiency and annual energy
consumption as an equal average of the
results measured in each configuration.
F. Standby and Off Mode Test
Procedure
EPCA requires that DOE amend its
test procedures for all covered consumer
products, including conventional ovens,
to include measures of standby mode
and off mode energy consumption, if
technically feasible. (42 U.S.C.
6295(gg)(2)(A)) Accordingly, DOE
conducted a rulemaking for
conventional cooking products,
dishwashers, and dehumidifiers to
address standby and off mode energy
7 For multiple ovens, Appendix I specifies that
the energy consumption and cooking efficiency be
calculated as the average of each individual oven.
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consumption.8 In the October 2012
Final Rule, DOE addressed standby
mode and off mode energy
consumption, as well as active mode
fan-only operation, for conventional
cooking products. 77 FR 65942 (Oct. 31,
2012).
DOE noted in the December 2014
SNOPR that because conventional gas
ovens with higher input rates are
covered under the definition of
‘‘cooking products’’ in 10 CFR 430.2,
these products are covered by the
standby and off mode test procedures
discussed above. During testing of
conventional ovens with both standard
and higher input rates in its test sample,
DOE did not observe any standby mode
or off mode operation or features unique
to these products that would warrant
any changes to the standby mode and
off mode test methods. 79 FR 71917
(December 3, 2014). Because DOE
received no comments objecting to these
findings, this final rule does not amend
the standby mode and off mode test
methods currently specified in
Appendix I section 3.1.
G. Technical Corrections to the
Calculation of Derived Results From
Test Measurements
DOE did not receive comments on its
proposal to correct the units of
measurement in section 4 of Appendix
I nor did DOE receive comments on its
correction of the integrated energy factor
for conventional electric cooking tops,
IRCT. In this final rule, DOE corrects the
following sections of Appendix I to
reference the appropriate units:
4.1.2.1.1, 4.1.2.2.1, 4.1.2.4.3, 4.1.2.5.3,
4.1.4.1, 4.1.4.2, 4.2.1.2, 4.2.2.2.1, and
4.2.2.2.2. DOE also corrects the value of
the annual useful cooking energy
output, OCT, used to calculate IRCT, to
173.1 kWh per year.
H. Headings for Conventional Cooking
Top Calculations
DOE did not receive comments on its
proposal in the December 2014 SNOPR
to restore headings to section 4.2
‘‘Conventional cooking top,’’ and
section 4.2.1, ‘‘Surface unit cooking
efficiency’’ in Appendix I to
appropriately describe these sections.
Therefore DOE has included these
modifications in this final rule.
I. Clarifying Definitions for Freestanding
and Built-In Ovens
Appendix I contains definitions for
various cooking product installation
8 DOE pursued amendments to Appendix I
addressing standby and off mode energy for
microwave ovens as part of a separate rulemaking.
The final rule for this microwave oven rulemaking
published on January 18, 2013. 78 FR 4015.
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conditions and specifies that the unit
under test must be installed in an
enclosure in accordance with the
manufacturer’s instructions. The test
procedure in Appendix I currently
defines ‘‘freestanding’’ as an installation
configuration where the product is not
supported by surrounding cabinetry,
walls, or other similar structures. A
‘‘built-in’’ installation condition means
the product is supported by surrounding
cabinetry, walls, or other similar
structures. ‘‘Drop-in’’ means the product
is supported by horizontal surface
cabinetry. During interviews after
publication of the December 2014
SNOPR, manufacturers commented that
the current definitions for
‘‘freestanding,’’ ‘‘built-in,’’ and ‘‘dropin’’ should be amended. Specifically,
manufacturers noted that some
conventional ovens and conventional
ranges are designed to be used in both
a freestanding or built-in configuration,
and that it is currently unclear in which
configuration the oven should be tested.
During its testing, DOE observed that
built-in ovens consume energy in fanonly mode, whereas freestanding ovens
do not. The additional energy required
to exhaust air from the oven cavity is
necessary to meet safety-related
temperature requirements for built-in
installation configurations, in which the
oven is enclosed in cabinetry. Because
built-in ovens consume additional
energy in fan-only mode, as part of
DOE’s ongoing energy conservation
standards rulemaking for conventional
ovens, DOE has proposed to establish
separate product classes for built-in and
freestanding ovens using the definitions
provided in Appendix I. 80 FR 33030,
33045–46 (June 10, 2015). DOE also
recognizes that the current definition of
built-in configurations does not
adequately describe the installation
conditions that require built-in ovens to
have a separate fan assembly and fanonly mode.
In this final rule, DOE is clarifying
that conventional ovens or ranges that
may be used in either a freestanding or
built-in configuration are to be tested in
the built-in configuration to account for
any additional energy-consumption
related to fan-only mode in this
configuration. DOE is also clarifying
that the definition of built-in means the
product is enclosed in surrounding
cabinetry, walls, or other similar
structures on at least three sides.
J. Clarifying Definitions for Oven SelfCleaning Operation
The existing test procedure in
Appendix I does not include a
definition for the self-cleaning operation
or self-cleaning process of conventional
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ovens, although it specifies the
measurement energy consumption
during self-cleaning operation in section
3 Test Methods and Measurements. The
existing test procedure specifies setting
the conventional oven’s self-cleaning
process in accordance with the
manufacturer’s instructions, and if the
self-cleaning process is adjustable, using
the average time recommended by the
manufacturer for a moderately soiled
oven. DOE is clarifying in the final rule
that self-cleaning operation is an active
mode not intended to heat or cook food
that is user-selectable, separate from the
normal baking mode, and dedicated to
cleaning and removing cooking deposits
from the oven cavity walls.
K. Compliance With Other EPCA
Requirements
EPCA requires that any new or
amended test procedures for consumer
products must be reasonably designed
to produce test results which measure
energy efficiency, energy use, or
estimated annual operating cost of a
covered product during a representative
average use cycle or period of use, and
must not be unduly burdensome to
conduct. (42 U.S.C. 6293(b)(3))
As part of the December 2014 SNOPR,
DOE tentatively concluded that the
amended test procedures would
produce test results that measure the
energy consumption of conventional
ovens during representative use, and
that the test procedures would not be
unduly burdensome to conduct. 79 FR
71917–71918 (Dec. 3, 2014).
As discussed in section III.C of this
document, the final rule amends the test
procedure for gas ovens to require that
the existing test block be used for all
ovens, including ovens with high input
rates. DOE does not expect any increase
in testing burden compared to the
existing test procedure, since these tests
follow the same methodology, use the
same test equipment, and can be
conducted in the same facilities used for
the current energy testing of
conventional ovens. As discussed in
section III.D of this document, the final
rule also incorporates by reference
AHAM–OV–1–2011 for measuring the
overall oven cavity volume. DOE
estimates that it would take on the order
of one-half to one hour to conduct the
cavity volume measurement for a single
oven, and $50 to $100 per test for labor.
Additionally, because manufacturers
may already be using the AHAM
procedure to measure oven cavity
volume, DOE does not anticipate this
measurement to be unduly burdensome
to conduct. As discussed in section III.E
of this document, the final rule amends
the test procedure so that conventional
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37961
ovens equipped with an oven separator
are tested in each possible oven
configuration. DOE notes, based on its
testing, that this may add two oven tests
for the additional cavity configurations,
and add approximately $2,750 for labor.
DOE does not believe this additional
cost represents an excessive burden for
test laboratories or manufacturers given
the significant investments necessary to
manufacture, test and market consumer
appliances.
IV. Procedural Issues and Regulatory
Review
A. Review Under Executive Order 12866
The Office of Management and Budget
(OMB) has determined that test
procedure rulemakings do not constitute
‘‘significant regulatory actions’’ under
section 3(f) of Executive Order 12866,
Regulatory Planning and Review, 58 FR
51735 (Oct. 4, 1993). Accordingly, this
action was not subject to review under
the Executive Order by the Office of
Information and Regulatory Affairs
(OIRA) in the Office of Management and
Budget (OMB).
B. Review Under the Regulatory
Flexibility Act
The Regulatory Flexibility Act (5
U.S.C. 601 et seq.) requires preparation
of an initial regulatory flexibility
analysis (IFRA) for any rule that by law
must be proposed for public comment
and a final regulatory flexibility analysis
for any such rule that an agency adopts
as a final rule, unless the agency
certifies that the rule, if promulgated,
will not have a significant economic
impact on a substantial number of small
entities. As required by Executive Order
13272, ‘‘Proper Consideration of Small
Entities in Agency Rulemaking,’’ 67 FR
53461 (August 16, 2002), DOE
published procedures and policies on
February 19, 2003 to ensure that the
potential impacts of its rules on small
entities are properly considered during
the DOE rulemaking process. 68 FR
7990. DOE has made its procedures and
policies available on the Office of the
General Counsel’s Web site: https://
energy.gov/gc/office-general-counsel.
DOE reviewed this final rule under
the provisions of the Regulatory
Flexibility Act and the procedures and
policies published on February 19,
2003. The final rule clarifies that the
existing test method for ovens is
applicable to gas ovens with higher
input rates. The final rule also includes
a test method for conventional ovens
with oven separators and incorporates
by reference a test method to measure
oven cavity volume.
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Federal Register / Vol. 80, No. 127 / Thursday, July 2, 2015 / Rules and Regulations
The Small Business Administration
(SBA) considers a business entity to be
a small business, if, together with its
affiliates, it employs less than a
threshold number of workers or earns
less than the average annual receipts
specified in 13 CFR part 121. The
threshold values set forth in these
regulations use size standards and codes
established by the North American
Industry Classification System (NAICS)
that are available at: https://
www.sba.gov/sites/default/files/files/
Size_Standards_Table.pdf. The
threshold number for NAICS
classification code 335221, titled
‘‘Household Cooking Appliance
Manufacturing,’’ is 750 employees; this
classification includes manufacturers of
residential conventional ovens.
Most of the manufacturers supplying
conventional ovens are large
multinational corporations. DOE
surveyed the AHAM member directory
to identify manufacturers of
conventional ovens and conventional
ranges. DOE then consulted publiclyavailable data, purchased company
reports from vendors such as Dun and
Bradstreet, and contacted
manufacturers, where needed, to
determine if they meet the SBA’s
definition of a ‘‘small business
manufacturing facility’’ and have their
manufacturing facilities located within
the United States. Based on this
analysis, DOE estimates that there are
seven small businesses that manufacture
conventional ovens and conventional
ranges subject to the proposed test
procedure amendments.
For the reasons stated in the
preamble, DOE has concluded that the
final rule would not have a significant
impact on small manufacturers under
the applicable provisions of the
Regulatory Flexibility Act. The final
rule clarifies that DOE’s existing test
procedures in Appendix I for
conventional ovens are applicable to
conventional ovens with higher input
rates. These tests follow the same
methodology, use the same test
equipment, and can be conducted in the
same facilities used for the current
energy testing of conventional ovens, so
there would be no additional facility
costs required by the final rule.
Additionally, the incorporation by
reference of AHAM–OV–1–2011 to
measure oven cavity volume and the
addition of a test method to measure
conventional ovens with an oven
separator will not significantly impact
small manufacturers under the
applicable provisions of the Regulatory
Flexibility Act. DOE estimates a cost of
$4,500 for an average small
manufacturer to measure the cavity
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volume of all of its product offerings
which is only 0.03 percent of the
average annual revenue of the seven
identified small businesses. This
estimate assumes $100 per test as
described in section III.K of this notice,
with up to 44 tests per manufacturer.
Additionally, no small conventional
oven manufacturer, as defined by the
SBA, offers a product with an oven
separator.
For these reasons, DOE concludes and
certifies that this final rule would not
have a significant economic impact on
a substantial number of small entities.
Accordingly, DOE has not prepared a
regulatory flexibility analysis for this
rulemaking. DOE has transmitted the
certification and supporting statement
of factual basis to the Chief Counsel for
Advocacy of the SBA for review under
5 U.S.C. 605(b).
C. Review Under the Paperwork
Reduction Act of 1995
Manufacturers of conventional ovens
must certify to DOE that their products
comply with any applicable energy
conservation standards. In certifying
compliance, manufacturers must test
their products according to the DOE test
procedures for conventional ovens,
including any amendments adopted for
those test procedures. DOE has
established regulations for the
certification and recordkeeping
requirements for all covered consumer
products and commercial equipment,
including conventional ovens. 76 FR
12422 (March 7, 2011). The collectionof-information requirement for the
certification and recordkeeping is
subject to review and approval by OMB
under the Paperwork Reduction Act
(PRA). This requirement has been
approved by OMB under OMB control
number 1910–1400. In an application to
renew the OMB information collection
approval for DOE’s certification and
recordkeeping requirements, DOE
included an estimated burden for
manufacturers of conventional ovens.
OMB has approved the revised
information collection for DOE’s
certification and recordkeeping
requirements through November 30,
2017. 80 FR 5099 (January 30, 2015).
DOE estimated that it will take each
respondent approximately 30 hours
total per company per year to comply
with the certification and recordkeeping
requirements based on 20 hours of
technician/technical work and 10 hours
clerical work to submit the Compliance
and Certification Management System
templates. This rulemaking would
include recordkeeping requirements on
manufacturers that are associated with
executing and maintaining the test data
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for this equipment. DOE recognizes that
recordkeeping burden may vary
substantially based on company
preferences and practices.
Notwithstanding any other provision
of the law, no person is required to
respond to, nor shall any person be
subject to a penalty for failure to comply
with, a collection of information subject
to the requirements of the PRA, unless
that collection of information displays a
currently valid OMB Control Number.
D. Review Under the National
Environmental Policy Act of 1969
In this final rule, DOE amends its test
procedure for conventional ovens. DOE
has determined that this rule falls into
a class of actions that are categorically
excluded from review under the
National Environmental Policy Act of
1969 (42 U.S.C. 4321 et seq.) and DOE’s
implementing regulations at 10 CFR part
1021. Specifically, this rule amends an
existing rule without affecting the
amount, quality or distribution of
energy usage, and, therefore, will not
result in any environmental impacts.
Thus, this rulemaking is covered by
Categorical Exclusion A5 under 10 CFR
part 1021, subpart D, which applies to
any rulemaking that interprets or
amends an existing rule without
changing the environmental effect of
that rule. Accordingly, neither an
environmental assessment nor an
environmental impact statement is
required.
E. Review Under Executive Order 13132
Executive Order 13132, ‘‘Federalism,’’
64 FR 43255 (August 4, 1999), imposes
certain requirements on agencies
formulating and implementing policies
or regulations that preempt State law or
that have Federalism implications. The
Executive Order requires agencies to
examine the constitutional and statutory
authority supporting any action that
would limit the policymaking discretion
of the States and to carefully assess the
necessity for such actions. The
Executive Order also requires agencies
to have an accountable process to
ensure meaningful and timely input by
State and local officials in the
development of regulatory policies that
have Federalism implications. On
March 14, 2000, DOE published a
statement of policy describing the
intergovernmental consultation process
it will follow in the development of
such regulations. 65 FR 13735. DOE
examined this final rule and determined
that it will not have a substantial direct
effect on the States, on the relationship
between the national government and
the States, or on the distribution of
power and responsibilities among the
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Federal Register / Vol. 80, No. 127 / Thursday, July 2, 2015 / Rules and Regulations
various levels of government. EPCA
governs and prescribes Federal
preemption of State regulations as to
energy conservation for the products
that are the subject of this final rule.
States can petition DOE for exemption
from such preemption to the extent, and
based on criteria, set forth in EPCA. (42
U.S.C. 6297(d)) No further action is
required by Executive Order 13132.
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F. Review Under Executive Order 12988
Regarding the review of existing
regulations and the promulgation of
new regulations, section 3(a) of
Executive Order 12988, ‘‘Civil Justice
Reform,’’ 61 FR 4729 (Feb. 7, 1996),
imposes on Federal agencies the general
duty to adhere to the following
requirements: (1) Eliminate drafting
errors and ambiguity; (2) write
regulations to minimize litigation; (3)
provide a clear legal standard for
affected conduct rather than a general
standard; and (4) promote simplification
and burden reduction. Section 3(b) of
Executive Order 12988 specifically
requires that Executive agencies make
every reasonable effort to ensure that the
regulation: (1) Clearly specifies the
preemptive effect, if any; (2) clearly
specifies any effect on existing Federal
law or regulation; (3) provides a clear
legal standard for affected conduct
while promoting simplification and
burden reduction; (4) specifies the
retroactive effect, if any; (5) adequately
defines key terms; and (6) addresses
other important issues affecting clarity
and general draftsmanship under any
guidelines issued by the Attorney
General. Section 3(c) of Executive Order
12988 requires Executive agencies to
review regulations in light of applicable
standards in sections 3(a) and 3(b) to
determine whether they are met or it is
unreasonable to meet one or more of
them. DOE has completed the required
review and determined that, to the
extent permitted by law, this final rule
meets the relevant standards of
Executive Order 12988.
G. Review Under the Unfunded
Mandates Reform Act of 1995
Title II of the Unfunded Mandates
Reform Act of 1995 (UMRA) requires
each Federal agency to assess the effects
of Federal regulatory actions on State,
local, and Tribal governments and the
private sector. Public Law 104–4, sec.
201 (codified at 2 U.S.C. 1531). For a
regulatory action resulting in a rule that
may cause the expenditure by State,
local, and Tribal governments, in the
aggregate, or by the private sector of
$100 million or more in any one year
(adjusted annually for inflation), section
202 of UMRA requires a Federal agency
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to publish a written statement that
estimates the resulting costs, benefits,
and other effects on the national
economy. (2 U.S.C. 1532(a), (b)) The
UMRA also requires a Federal agency to
develop an effective process to permit
timely input by elected officers of State,
local, and Tribal governments on a
proposed ‘‘significant intergovernmental
mandate,’’ and requires an agency plan
for giving notice and opportunity for
timely input to potentially affected
small governments before establishing
any requirements that might
significantly or uniquely affect small
governments. On March 18, 1997, DOE
published a statement of policy on its
process for intergovernmental
consultation under UMRA. 62 FR
12820; also available at https://
energy.gov/gc/office-general-counsel.
DOE examined this final rule according
to UMRA and its statement of policy
and determined that the rule contains
neither an intergovernmental mandate,
nor a mandate that may result in the
expenditure of $100 million or more in
any year, so these requirements do not
apply.
H. Review Under the Treasury and
General Government Appropriations
Act, 1999
Section 654 of the Treasury and
General Government Appropriations
Act, 1999 (Pub. L. 105–277) requires
Federal agencies to issue a Family
Policymaking Assessment for any rule
that may affect family well-being. This
final rule will not have any impact on
the autonomy or integrity of the family
as an institution. Accordingly, DOE has
concluded that it is not necessary to
prepare a Family Policymaking
Assessment.
I. Review Under Executive Order 12630
DOE has determined, under Executive
Order 12630, ‘‘Governmental Actions
and Interference with Constitutionally
Protected Property Rights’’ 53 FR 8859
(March 18, 1988), that this regulation
will not result in any takings that might
require compensation under the Fifth
Amendment to the U.S. Constitution.
J. Review Under Treasury and General
Government Appropriations Act, 2001
Section 515 of the Treasury and
General Government Appropriations
Act, 2001 (44 U.S.C. 3516 note) provides
for agencies to review most
disseminations of information to the
public under guidelines established by
each agency pursuant to general
guidelines issued by OMB. OMB’s
guidelines were published at 67 FR
8452 (Feb. 22, 2002), and DOE’s
guidelines were published at 67 FR
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37963
62446 (Oct. 7, 2002). DOE has reviewed
this final rule under the OMB and DOE
guidelines and has concluded that it is
consistent with applicable policies in
those guidelines.
K. Review Under Executive Order 13211
Executive Order 13211, ‘‘Actions
Concerning Regulations That
Significantly Affect Energy Supply,
Distribution, or Use,’’ 66 FR 28355 (May
22, 2001), requires Federal agencies to
prepare and submit to OMB, a
Statement of Energy Effects for any
significant energy action. A ‘‘significant
energy action’’ is defined as any action
by an agency that promulgated or is
expected to lead to promulgation of a
final rule, and that: (1) Is a significant
regulatory action under Executive Order
12866, or any successor order; and (2)
is likely to have a significant adverse
effect on the supply, distribution, or use
of energy; or (3) is designated by the
Administrator of OIRA as a significant
energy action. For any significant energy
action, the agency must give a detailed
statement of any adverse effects on
energy supply, distribution, or use if the
regulation is implemented, and of
reasonable alternatives to the action and
their expected benefits on energy
supply, distribution, and use.
This regulatory action is not a
significant regulatory action under
Executive Order 12866. Moreover, it
would not have a significant adverse
effect on the supply, distribution, or use
of energy, nor has it been designated as
a significant energy action by the
Administrator of OIRA. Therefore, it is
not a significant energy action, and,
accordingly, DOE has not prepared a
Statement of Energy Effects.
L. Review Under Section 32 of the
Federal Energy Administration Act of
1974
Under section 301 of the Department
of Energy Organization Act (Pub. L. 95–
91; 42 U.S.C. 7101), DOE must comply
with section 32 of the Federal Energy
Administration Act of 1974, as amended
by the Federal Energy Administration
Authorization Act of 1977. (15 U.S.C.
788; FEAA) Section 32 essentially
provides in relevant part that, where a
proposed rule authorizes or requires use
of commercial standards, the notice of
proposed rulemaking must inform the
public of the use and background of
such standards. In addition, section
32(c) requires DOE to consult with the
Attorney General and the Chairman of
the Federal Trade Commission (FTC)
concerning the impact of the
commercial or industry standards on
competition.
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Federal Register / Vol. 80, No. 127 / Thursday, July 2, 2015 / Rules and Regulations
The proposed modifications to the
test procedures addressed by this action
incorporate testing methods contained
in the AHAM OV–1–2011 standard,
‘‘Procedures for the Determination and
Expression of the Volume of Household
Microwave and Conventional Ovens.’’
DOE has evaluated this standard and is
unable to conclude whether this
industry standard fully complies with
the requirements of section 32(b) of the
FEAA, (i.e., that it was developed in a
manner that fully provides for public
participation, comment, and review).
DOE has consulted with both the
Attorney General and the Chairman of
the FTC about the impact on
competition of using the methods
contained in these standards and has
received no comments objecting to their
use.
M. Congressional Notification
As required by 5 U.S.C. 801, DOE will
report to Congress on the promulgation
of this rule before its effective date. The
report will state that it has been
determined that the rule is not a ‘‘major
rule’’ as defined by 5 U.S.C. 804(2).
N. Approval of the Office of the
Secretary
The Secretary of Energy has approved
publication of this final rule.
List of Subjects in 10 CFR Part 430
Issued in Washington, DC, on June 18,
2015.
Kathleen B. Hogan,
Deputy Assistant Secretary for Energy
Efficiency, Energy Efficiency and Renewable
Energy.
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For the reasons stated in the
preamble, DOE amends part 430 of
Chapter II of Title 10, Code of Federal
Regulations as set forth below:
PART 430—ENERGY CONSERVATION
PROGRAM FOR CONSUMER
PRODUCTS
1. The authority citation for part 430
continues to read as follows:
■
Authority: 42 U.S.C. 6291–6309; 28 U.S.C.
2461 note.
2. Section 430.3 is amended by
redesignating paragraph (h)(7) as (h)(8)
and adding new paragraph (h)(7) to read
as follows:
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*
*
*
*
*
(h) * * *
(7) AHAM OV–1–2011, (‘‘AHAM OV–
1’’), Procedures for the Determination
and Expression of the Volume of
Household Microwave and
Conventional Ovens, (2011), IBR
approved for appendix I to subpart B.
*
*
*
*
*
Appendix I to Subpart B—[Amended]
3. Appendix I to subpart B of part 430
is amended:
■ a. By revising the Note;
■ b. In section 1. Definitions, by:
■ i. Redesignating sections 1.2 through
1.19 as sections 1.3 through 1.20,
respectively; and
■ ii. Adding new section 1.2;
■ iii. Revising newly redesignated
section 1.3;
■ c. In section 2. Test Conditions, by
revising sections 2.1 and 2.6;
■ d. By revising section 3. Test Methods
and Measurements;
■ e. In section 4. Calculation of Derived
Results From Test Measurements, by:
■ i. Revising sections 4.1.2.1.1, 4.1.2.2.1,
4.1.2.4.3, 4.1.2.5, 4.1.2.5.1, 4.1.2.5.2,
4.1.2.5.3. 4.1.3.2, 4.1.4.1, 4.1.4.2, 4.2.1.2,
4.2.2.2.1, 4.2.2.2.2, and 4.2.3.2; and
■ ii. Adding sections 4.2 and 4.2.1.
The revisions and additions read as
follows:
■
Appendix I to Subpart B of Part 430—
Uniform Test Method for Measuring the
Energy Consumption of Conventional
Ranges, Conventional Cooking Tops,
Conventional Ovens, and Microwave
Ovens
Administrative practice and
procedure, Confidential business
information, Energy conservation,
Household appliances, Imports,
Incorporation by reference,
Intergovernmental relations, Small
businesses.
■
§ 430.3 Materials incorporated by
reference.
Note: Any representation related to active
mode energy consumption of conventional
ranges, conventional cooking tops, and
conventional ovens made after December 29,
2015 must be based upon results generated
under this test procedure. Any representation
related to standby mode and off mode energy
consumption of conventional ranges,
conventional cooking tops, conventional
ovens, and microwave ovens must be based
upon results generated under this test
procedure.
Upon the compliance date(s) of any
energy conservation standard(s) for
conventional ranges, conventional
cooking tops, conventional ovens, and
microwave ovens, use of the applicable
provisions of this test procedure to
demonstrate compliance with the
energy conservation standard(s) will
also be required.
1. Definitions
*
*
*
*
*
1.2 AHAM–OV–1 means the test
standard published by the Association
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of Home Appliance Manufacturers
titled, ‘‘Procedures for the
Determination and Expression of the
Volume of Household Microwave and
Conventional Ovens,’’ AHAM OV–1–
2011 (incorporated by reference; see
§ 430.3).
1.3 Built-in means the product is
enclosed in surrounding cabinetry,
walls, or other similar structures on at
least three sides.
*
*
*
*
*
2. Test Conditions
2.1 Installation A freestanding
conventional range or oven shall be
installed with the back directly against,
or as near as possible to, a vertical wall
which extends at least 1 foot above and
on either side of the appliance. There
shall be no side walls. A drop-in, builtin, or wall-mounted appliance shall be
installed in an enclosure in accordance
with the manufacturer’s instructions. If
the manufacturer’s instructions specify
that the appliance may be used in
multiple installation conditions, the
appliance shall be installed according to
the built-in configuration. Regardless of
the installation condition, conventional
cooking products are to be completely
assembled with all handles, knobs,
guards, etc. mounted in place. Any
electric resistance heaters, gas burners,
baking racks, and baffles shall be in
place in accordance with the
manufacturer’s instructions; however,
broiler pans are to be removed from the
oven’s baking compartment.
*
*
*
*
*
2.6 Normal nonoperating
temperature. All areas of the appliance
to be tested shall attain the normal
nonoperating temperature, as defined in
section 1.13 of this appendix, before any
testing begins. The equipment for
measuring the applicable normal
nonoperating temperature shall be as
described in sections 2.9.3.1, 2.9.3.2,
2.9.3.3, and 2.9.3.4 of this appendix, as
applicable.
*
*
*
*
*
3. Test Methods and Measurements
3.1 Test methods.
3.1.1 Conventional oven. Perform a
test by establishing the testing
conditions set forth in section 2, Test
Conditions, of this appendix and turn
off the gas flow to the conventional
cooking top, if so equipped. Before
beginning the test, the conventional
oven shall be at its normal nonoperating temperature as defined in
section 1.13 and described in section 2.6
of this appendix. Set the conventional
oven test block W1 approximately in the
center of the usable baking space. If
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there is a selector switch for selecting
the mode of operation of the oven, set
it for normal baking. If an oven permits
baking by either forced convection by
using a fan, or without forced
convection, the oven is to be tested in
each of those two modes. The oven shall
remain on for one complete thermostat
‘‘cut-off/cut-on’’ of the electrical
resistance heaters or gas burners after
the test block temperature has increased
234 °F (130 °C) above its initial
temperature.
3.1.1.1 Self-cleaning operation of a
conventional oven. If the conventional
oven is capable of operating in a userselectable self-cleaning mode, separate
from the normal baking mode and
dedicated to cleaning and removing
cooking deposits from the oven cavity
walls, establish the test conditions set
forth in section 2, Test Conditions, of
this appendix. Turn off the gas flow to
the conventional cooking top. The
temperature of the conventional oven
shall be its normal non-operating
temperature as defined in section 1.13
and described in section 2.6 of this
appendix. Then set and start the
conventional oven’s self-cleaning
process in accordance with the
manufacturer’s instructions. If the selfcleaning process is adjustable, use the
average time recommended by the
manufacturer for a moderately soiled
oven.
3.1.1.2 Conventional oven standby
mode and off mode power. Establish the
standby mode and off mode testing
conditions set forth in section 2, Test
Conditions, of this appendix. For
conventional ovens that take some time
to enter a stable state from a higher
power state as discussed in Section 5,
Paragraph 5.1, Note 1 of IEC 62301
(Second Edition) (incorporated by
reference; see § 430.3), allow sufficient
time for the conventional oven to reach
the lower power state before proceeding
with the test measurement. Follow the
test procedure as specified in Section 5,
Paragraph 5.3.2 of IEC 62301 (Second
Edition) for testing in each possible
mode as described in 3.1.1.2.1 and
3.1.1.2.2 of this appendix. For units in
which power varies as a function of
displayed time in standby mode, set the
clock time to 3:23 at the end of the
stabilization period specified in Section
5, Paragraph 5.3 of IEC 62301 (First
Edition), and use the average power
approach described in Section 5,
Paragraph 5.3.2(a) of IEC 62301 (First
Edition), but with a single test period of
10 minutes +0/¥2 sec after an
additional stabilization period until the
clock time reaches 3:33.
3.1.1.2.1 If the conventional oven
has an inactive mode, as defined in
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section 1.12 of this appendix, measure
and record the average inactive mode
power of the conventional oven, PIA, in
watts.
3.1.1.2.2 If the conventional oven
has an off mode, as defined in section
1.14 of this appendix, measure and
record the average off mode power of
the conventional oven, POM, in watts.
3.1.1.3 Conventional oven cavity
volume. Measure the oven cavity
volume according to the test procedure
specified in Sections 3, 5.1 and 5.2 of
AHAM–OV–1 (incorporated by
reference; see § 430.3).
3.1.2 Conventional cooking top.
Establish the test conditions set forth in
section 2, Test Conditions, of this
appendix. Turn off the gas flow to the
conventional oven(s), if so equipped.
The temperature of the conventional
cooking top shall be its normal
nonoperating temperature as defined in
section 1.13 and described in section 2.6
of this appendix. Set the test block in
the center of the surface unit under test.
The small test block, W2, shall be used
on electric surface units of 7 inches (178
mm) or less in diameter. The large test
block, W3, shall be used on electric
surface units over 7 inches (178 mm) in
diameter and on all gas surface units.
Turn on the surface unit under test
and set its energy input rate to the
maximum setting. When the test block
reaches 144 °F (80 °C) above its initial
test block temperature, immediately
reduce the energy input rate to 25±5
percent of the maximum energy input
rate. After 15±0.1 minutes at the
reduced energy setting, turn off the
surface unit under test.
3.1.2.1 Conventional cooking top
standby mode and off mode power.
Establish the standby mode and off
mode testing conditions set forth in
section 2, Test Conditions, of this
appendix. For conventional cooktops
that take some time to enter a stable
state from a higher power state as
discussed in Section 5, Paragraph 5.1,
Note 1 of IEC 62301 (Second Edition)
(incorporated by reference; see § 430.3),
allow sufficient time for the
conventional cooking top to reach the
lower power state before proceeding
with the test measurement. Follow the
test procedure as specified in Section 5,
Paragraph 5.3.2 of IEC 62301 (Second
Edition) for testing in each possible
mode as described in sections 3.1.2.1.1
and 3.1.2.1.2 of this appendix. For units
in which power varies as a function of
displayed time in standby mode, set the
clock time to 3:23 at the end of the
stabilization period specified in Section
5, Paragraph 5.3 of IEC 62301 (First
Edition), and use the average power
approach described in Section 5,
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37965
Paragraph 5.3.2(a) of IEC 62301 (First
Edition), but with a single test period of
10 minutes +0/¥2 sec after an
additional stabilization period until the
clock time reaches 3:33.
3.1.2.1.1 If the conventional cooking
top has an inactive mode, as defined in
section 1.12 of this appendix, measure
and record the average inactive mode
power of the conventional cooking top,
PIA, in watts.
3.1.2.1.2 If the conventional cooking
top has an off mode, as defined in
section 1.14 of this appendix, measure
and record the average off mode power
of the conventional cooking top, POM, in
watts.
3.1.3 Conventional range standby
mode and off mode power. Establish the
standby mode and off mode testing
conditions set forth in section 2, Test
Conditions, of this appendix. For
conventional ranges that take some time
to enter a stable state from a higher
power state as discussed in Section 5,
Paragraph 5.1, Note 1 of IEC 62301
(Second Edition) (incorporated by
reference; see § 430.3), allow sufficient
time for the conventional range to reach
the lower power state before proceeding
with the test measurement. Follow the
test procedure as specified in Section 5,
Paragraph 5.3.2 of IEC 62301 (Second
Edition) for testing in each possible
mode as described in sections 3.1.3.1
and 3.1.3.2 of this appendix. For units
in which power varies as a function of
displayed time in standby mode, set the
clock time to 3:23 at the end of the
stabilization period specified in Section
5, Paragraph 5.3 of IEC 62301 (First
Edition), and use the average power
approach described in Section 5,
Paragraph 5.3.2(a) of IEC 62301 (First
Edition), but with a single test period of
10 minutes +0/¥2 sec after an
additional stabilization period until the
clock time reaches 3:33.
3.1.3.1 If the conventional range has
an inactive mode, as defined in section
1.12 of this appendix, measure and
record the average inactive mode power
of the conventional range, PIA, in watts.
3.1.3.2 If the conventional range has
an off mode, as defined in section 1.14
of this appendix, measure and record
the average off mode power of the
conventional range, POM, in watts.
3.1.4 Microwave oven.
3.1.4.1 Microwave oven test standby
mode and off mode power. Establish the
testing conditions set forth in section 2,
Test Conditions, of this appendix. For
microwave ovens that drop from a
higher power state to a lower power
state as discussed in Section 5,
Paragraph 5.1, Note 1 of IEC 62301
(Second Edition) (incorporated by
reference; see § 430.3), allow sufficient
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time for the microwave oven to reach
the lower power state before proceeding
with the test measurement. Follow the
test procedure as specified in Section 5,
Paragraph 5.3.2 of IEC 62301 (Second
Edition). For units in which power
varies as a function of displayed time in
standby mode, set the clock time to 3:23
and use the average power approach
described in Section 5, Paragraph
5.3.2(a) of IEC 62301 (First Edition), but
with a single test period of 10 minutes
+0/¥2 sec after an additional
stabilization period until the clock time
reaches 3:33. If a microwave oven is
capable of operation in either standby
mode or off mode, as defined in sections
1.18 and 1.14 of this appendix,
respectively, or both, test the microwave
oven in each mode in which it can
operate.
3.2 Test measurements.
3.2.1 Conventional oven test energy
consumption. If the oven thermostat
controls the oven temperature without
cycling on and off, measure the energy
consumed, EO, when the temperature of
the block reaches TO (TO is 234 °F (130
°C) above the initial block temperature,
TI). If the oven thermostat operates by
cycling on and off, make the following
series of measurements: Measure the
block temperature, TA, and the energy
consumed, EA, or volume of gas
consumed, VA, at the end of the last
‘‘ON’’ period of the conventional oven
before the block reaches TO. Measure
the block temperature, TB, and the
energy consumed, EB, or volume of gas
consumed, VB, at the beginning of the
next ‘‘ON’’ period. Measure the block
temperature, TC, and the energy
consumed, EC, or volume of gas
consumed, VC, at the end of that ‘‘ON’’
period. Measure the block temperature,
TD, and the energy consumed, ED, or
volume of gas consumed, VD, at the
beginning of the following ‘‘ON’’ period.
Energy measurements for EO, EA, EB, EC,
and ED should be expressed in watthours (kJ) for conventional electric
ovens, and volume measurements for
VA, VB, VC, and VD should be expressed
in standard cubic feet (L) of gas for
conventional gas ovens. For a gas oven,
measure in watt-hours (kJ) any electrical
energy, EIO, consumed by an ignition
device or other electrical components
required for the operation of a
conventional gas oven while heating the
test block to TO.
3.2.1.1 Conventional oven average
test energy consumption. If the
conventional oven permits baking by
either forced convection or without
forced convection and the oven
thermostat does not cycle on and off,
measure the energy consumed with the
forced convection mode, (EO)1, and
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without the forced convection mode,
(EO)2, when the temperature of the block
reaches TO (TO is 234 °F (130 °C) above
the initial block temperature, TI). If the
conventional oven permits baking by
either forced convection or without
forced convection and the oven
thermostat operates by cycling on and
off, make the following series of
measurements with and without the
forced convection mode: Measure the
block temperature, TA, and the energy
consumed, EA, or volume of gas
consumed, VA, at the end of the last
‘‘ON’’ period of the conventional oven
before the block reaches TO. Measure
the block temperature, TB, and the
energy consumed, EB, or volume of gas
consumed, VB, at the beginning of the
next ‘‘ON’’ period. Measure the block
temperature, TC, and the energy
consumed, EC, or volume of gas
consumed, VC, at the end of that ‘‘ON’’
period. Measure the block temperature,
TD, and the energy consumed, ED, or
volume of gas consumed, VD, at the
beginning of the following ‘‘ON’’ period.
Energy measurements for EO, EA, EB, EC,
and ED should be expressed in watthours (kJ) for conventional electric
ovens, and volume measurements for
VA, VB, VC, and VD should be expressed
in standard cubic feet (L) of gas for
conventional gas ovens. For a gas oven
that can be operated with or without
forced convection, measure in watthours (kJ) any electrical energy
consumed by an ignition device or other
electrical components required for the
operation of a conventional gas oven
while heating the test block to TO using
the forced convection mode, (EIO)1, and
without using the forced convection
mode, (EIO)2.
3.2.1.2 Conventional oven fan-only
mode energy consumption. If the
conventional oven is capable of
operation in fan-only mode, measure the
fan-only mode energy consumption,
EOF, expressed in kilowatt-hours (kJ) of
electricity consumed by the
conventional oven for the duration of
fan-only mode, using a watt-hour meter
as specified in section 2.9.1.1 of this
appendix. Alternatively, if the duration
of fan-only mode is known, the watthours consumed may be measured for a
period of 10 minutes in fan-only mode,
using a watt-hour meter as specified in
section 2.9.1.1 of this appendix.
Multiply this value by the time in
minutes that the conventional oven
remains in fan-only mode, tOF, and
divide by 10,000 to obtain EOF. The
alternative approach may be used only
if the resulting EOF is representative of
energy use during the entire fan-only
mode.
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3.2.1.3 Energy consumption of selfcleaning operation. Measure the energy
consumption, ES, in watt-hours (kJ) of
electricity or the volume of gas
consumption, VS, in standard cubic feet
(L) during the self-cleaning test set forth
in section 3.1.1.1 of this appendix. For
a gas oven, also measure in watt-hours
(kJ) any electrical energy, EIS, consumed
by ignition devices or other electrical
components required during the selfcleaning test.
3.2.1.4 Standby mode and off mode
energy consumption. Make
measurements as specified in section
3.1.1.2 of this appendix. If the
conventional oven is capable of
operating in inactive mode, as defined
in section 1.12 of this appendix,
measure the average inactive mode
power of the conventional oven, PIA, in
watts as specified in section 3.1.1.2.1 of
this appendix. If the conventional oven
is capable of operating in off mode, as
defined in section 1.14 of this appendix,
measure the average off mode power of
the conventional oven, POM, in watts as
specified in section 3.1.1.2.2 of this
appendix.
3.2.1.5 Conventional oven cavity
volume. Measure the oven cavity
volume, CVO, in cubic feet (L), as
specified in section 3.1.1.3 of this
appendix.
3.2.2 Conventional surface unit test
energy consumption.
3.2.2.1 Conventional surface unit
average test energy consumption. For
the surface unit under test, measure the
energy consumption, ECT, in watt-hours
(kJ) of electricity or the volume of gas
consumption, VCT, in standard cubic
feet (L) of gas and the test block
temperature, TCT, at the end of the 15
minute (reduced input setting) test
interval for the test specified in section
3.1.2 of this appendix and the total time,
tCT, in hours, that the unit is under test.
Measure any electrical energy, EIC,
consumed by an ignition device of a gas
heating element or other electrical
components required for the operation
of the conventional gas cooking top in
watt-hours (kJ).
3.2.2.2 Conventional surface unit
standby mode and off mode energy
consumption. Make measurements as
specified in section 3.1.2.1 of this
appendix. If the conventional surface
unit is capable of operating in inactive
mode, as defined in section 1.12 of this
appendix, measure the average inactive
mode power of the conventional surface
unit, PIA, in watts as specified in section
3.1.2.1.1 of this appendix. If the
conventional surface unit is capable of
operating in off mode, as defined in
section 1.14 of this appendix, measure
the average off mode power of the
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convection mode, (EO)2. If the
conventional oven operates with or
without forced convection and the
thermostat controls the oven
temperature by cycling on and off,
record the conventional oven test
measurements TA, EA, TB, EB, TC, EC,
TD, and ED for conventional electric
ovens or TA, VA, TB, VB, TC, VC, TD, and
VD for conventional gas ovens. For a gas
oven that can be operated with or
without forced convection, measure any
electrical energy consumed by an
ignition device or other electrical
components used during the forced
convection mode, (EIO)1, and without
using the forced convection mode,
(EIO)2.
3.3.6 Record the measured energy
consumption, ES, or gas consumption,
VS, and for a gas oven, any electrical
energy, EIS, for the test of the selfcleaning operation of a conventional
oven.
3.3.7 For conventional ovens, record
the conventional oven standby mode
and off mode test measurements PIA and
POM, if applicable. For conventional
cooktops, record the conventional
cooking top standby mode and off mode
test measurements PIA and POM, if
applicable. For conventional ranges,
record the conventional range standby
mode and off mode test measurements
PIA and POM, if applicable.
3.3.8 For conventional ovens, record
the measured oven cavity volume, CVO,
in cubic feet (L), rounded to the nearest
tenth of a cubic foot (nearest L).
3.3.9 For the surface unit under test,
record the electric energy consumption,
ECT, or the gas volume consumption,
VCT, the final test block temperature,
TCT, and the total test time, tCT. For a
gas cooking top which uses electrical
energy for ignition of the burners, also
record EIC.
3.3.10 Record the heating value, Hn,
as determined in section 2.2.2.2 of this
appendix for the natural gas supply.
3.3.11 Record the heating value, Hp,
as determined in section 2.2.2.3 of this
appendix for the propane supply.
3.3.12 Record the average standby
mode power, PSB, for the microwave
oven standby mode, as determined in
section 3.2.4 of this appendix for a
microwave oven capable of operating in
standby mode. Record the average off
mode power, POM, for the microwave
oven off mode power test, as determined
in section 3.2.4 of this appendix for a
microwave oven capable of operating in
off mode.
4. Calculation of Derived Results From
Test Measurements
*
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*
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*
*
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*
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4.1.2.1.1 Annual primary energy
consumption. Calculate the annual
primary energy consumption for
cooking, ECO, expressed in kilowatthours (kJ) per year for electric ovens and
in kBtus (kJ) per year for gas ovens, and
defined as:
for electric ovens,
Where:
EO = test energy consumption as measured in
section 3.2.1 or as calculated in section
4.1.1 or section 4.1.1.1 of this appendix.
Ke = 3.412 Btu/Wh (3.6 kJ/Wh,) conversion
factor of watt-hours to Btus.
OO = 29.3 kWh (105,480 kJ) per year, annual
useful cooking energy output of
conventional electric oven.
W1 = measured weight of test block in
pounds (kg).
Cp = 0.23 Btu/lb-°F (0.96 kJ/kg ÷ °C), specific
heat of test block.
TS = 234 °F (130 °C), temperature rise of test
block.
for gas ovens,
Where:
EO = test energy consumption as measured in
section 3.2.1 or as calculated in section
4.1.1 or section 4.1.1.1 of this appendix.
OO = 88.8 kBtu (93,684 kJ) per year, annual
useful cooking energy output of
conventional gas oven.
W1, Cp and TS are the same as defined above.
*
*
*
*
*
4.1.2.2.1 Annual primary energy
consumption. Calculate the annual
primary energy consumption for
conventional oven self-cleaning
operations, ESC, expressed in kilowatthours (kJ) per year for electric ovens and
in kBtus (kJ) for gas ovens, and defined
as:
ESC = ES × Se × K, for electric ovens,
Where:
ES = energy consumption in watt-hours, as
measured in section 3.2.1.3 of this
appendix.
Se = 4, average number of times a selfcleaning operation of a conventional
electric oven is used per year.
K = 0.001 kWh/Wh conversion factor for
watt-hours to kilowatt-hours.
or
ESC VS × H × Sg × K, for gas ovens,
Where:
VS = gas consumption in standard cubic feet
(L), as measured in section 3.2.1.3 of this
appendix.
H = Hn or Hp, the heating value of the gas
used in the test as specified in sections
2.2.2.2 and 2.2.2.3 of this appendix in
Btus per standard cubic foot (kJ/L).
Sg = 4, average number of times a selfcleaning operation of a conventional gas
oven is used per year.
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conventional surface unit, POM, in watts
as specified in section 3.1.2.1.2 of this
appendix.
3.2.3 Conventional range standby
mode and off mode energy
consumption. Make measurements as
specified in section 3.1.3 of this
appendix. If the conventional range is
capable of operating in inactive mode,
as defined in section 1.13 of this
appendix, measure the average inactive
mode power of the conventional range,
PIA, in watts as specified in section
3.1.3.1 of this appendix. If the
conventional range is capable of
operating in off mode, as defined in
section 1.14 of this appendix, measure
the average off mode power of the
conventional range, POM, in watts as
specified in section 3.1.3.2 of this
appendix.
3.2.4 Microwave oven test standby
mode and off mode power. Make
measurements as specified in Section 5,
Paragraph 5.3 of IEC 62301 (Second
Edition) (incorporated by reference; see
§ 430.3). If the microwave oven is
capable of operating in standby mode,
as defined in section 1.18 of this
appendix, measure the average standby
mode power of the microwave oven,
PSB, in watts as specified in section
3.1.4.1 of this appendix. If the
microwave oven is capable of operating
in off mode, as defined in section 1.14
of this appendix, measure the average
off mode power of the microwave oven,
POM, as specified in section 3.1.4.1.
3.3 Recorded values.
3.3.1 Record the test room
temperature, TR, at the start and end of
each range, oven or cooktop test, as
determined in section 2.5 of this
appendix.
3.3.2 Record the measured test
block, test block body, and test block
base weights W1, W2, and W3 in pounds
(kg).
3.3.3 Record the initial temperature,
T1, of the test block under test.
3.3.4 For a conventional oven with a
thermostat which operates by cycling on
and off, record the conventional oven
test measurements TA, EA, TB, EB, TC,
EC, TD, and ED for conventional electric
ovens or TA, VA, TB, VB, TC, VC, TD, and
VD for conventional gas ovens. If the
thermostat controls the oven
temperature without cycling on and off,
record EO. For a gas oven which also
uses electrical energy for the ignition or
operation of the oven, also record EIO.
3.3.5 For a conventional oven that
can be operated with or without forced
convection and the oven thermostat
controls the oven temperature without
cycling on and off, measure the energy
consumed with the forced convection
mode, (EO)1, and without the forced
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Where:
ESO = annual secondary cooking energy
consumption as determined in section
4.1.2.1.2 of this appendix.
ESS = annual secondary self-cleaning energy
consumption as determined in section
4.1.2.2.2 of this appendix.
If the conventional gas oven uses
electrical energy, also calculate the total
integrated annual electrical energy
consumption, IEAOE, expressed in
kilowatt-hours (kJ) per year and defined
as:
IEAOE = ESO + ESS + EOTLP + (EOF × NOG),
asabaliauskas on DSK5VPTVN1PROD with FRONTMATTER
Where:
ESO = annual secondary cooking energy
consumption as determined in section
4.1.2.1.2 of this appendix.
ESS = annual secondary self-cleaning energy
consumption as determined in section
4.1.2.2.2 of this appendix.
EOTLP = annual combined low-power mode
energy consumption as determined in
section 4.1.2.3 of this appendix.
EOF = fan-only mode energy consumption as
measured in section 3.2.1.2 of this
appendix.
NOG = representative number of annual
conventional gas oven cooking cycles per
year, which is equal to 183 cycles for a
conventional gas oven without self-clean
capability and 197 cycles for a
conventional gas oven with self-clean
capability.
4.1.2.5 Total annual energy
consumption of multiple conventional
ovens and conventional ovens with an
oven separator. If the cooking appliance
includes more than one conventional
oven or consists of a conventional oven
equipped with an oven separator that
allows for cooking using the entire oven
cavity or, if the separator is installed,
splitting the oven into two smaller
cavities, calculate the total annual
energy consumption of the conventional
oven(s) using the following equations:
4.1.2.5.1 Conventional electric oven
energy consumption. Calculate the total
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4.1.2.5.3 Conventional gas oven energy
consumption. Calculate the total
annual gas energy consumption,
ETOG, in kBtus (kJ) per year and
defined as:
ETOG = EACO + EASC
Where:
EACO = average annual primary energy
consumption for cooking in kBtus (kJ)
per year and is calculated as:
is the average annual self-cleaning
energy consumption,
Where:
n = number of self-cleaning conventional
ovens in the basic model.
ESC = annual primary self-cleaning energy
consumption as determined according to
section 4.1.2.2.1 of this appendix.
4.1.2.5.2 Conventional electric oven
integrated energy consumption.
Calculate the total integrated annual
energy consumption, IETO, in kilowatthours (kJ) per year and defined as:
IETO = EACO + EASC + EOTLP + (EOF × NOE)
Where:
n = number of conventional ovens in the
cooking appliance or, if the cooking
appliance is equipped with an oven
separator, the number of oven cavity
configurations.
ECO = annual primary energy consumption
for cooking as determined in section
4.1.2.1.1 of this appendix.
and,
EASC = average annual self-cleaning energy
consumption in kBtus (kJ) per year and
is calculated as:
Where
is the average annual primary energy
consumption for cooking, and where:
n = number of conventional ovens in the
cooking appliance or, if the cooking
appliance is equipped with an oven
separator, the number of oven cavity
configurations.
ECO = annual primary energy consumption
for cooking as determined in section
4.1.2.1.1 of this appendix.
Where:
n = number of self-cleaning conventional
ovens in the basic model.
ESC = annual primary self-cleaning energy
consumption as determined according to
section 4.1.2.2.1 of this appendix.
If the oven also uses electrical energy,
calculate the total annual electrical
energy consumption, ETOE, in kilowatthours (kJ) per year and defined as:
ETOE = EASO + EAAS
Where:
is the average annual self-cleaning
energy consumption,
Where:
n = number of self-cleaning conventional
ovens in the basic model.
ESC = annual primary self-cleaning energy
consumption as determined according to
section 4.1.2.2.1 of this appendix.
EOTLP = annual combined low-power mode
energy consumption for the cooking
appliance as determined in section
4.1.2.3 of this appendix.
PO 00000
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Sfmt 4700
is the average annual secondary energy
consumption for cooking,
Where:
n = number of conventional ovens in the
basic model or, if the cooking appliance
is equipped with an oven separator, the
number of oven cavity configurations.
ESO = annual secondary energy consumption
for cooking of gas ovens as determined
in section 4.1.2.1.2 of this appendix.
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If the conventional gas oven uses
electrical energy, calculate the total
annual electrical energy consumption,
EAOE, expressed in kilowatt-hours (kJ)
per year and defined as:
EAOE =ESO +ESS,
is the average annual primary energy
consumption for cooking, and where:
n = number of conventional ovens in the
basic model or, if the cooking appliance
is equipped with an oven separator, the
number of oven cavity configurations.
ECO = annual primary energy consumption
for cooking as determined in section
4.1.2.1.1 of this appendix.
ER02JY15.165</GPH>
Where:
ECO = annual primary cooking energy
consumption as determined in section
4.1.2.1.1 of this appendix.
ESC = annual primary self-cleaning energy
consumption as determined in section
4.1.2.2.1 of this appendix.
Where:
ER02JY15.164</GPH>
*
*
*
*
4.1.2.4.3 Conventional gas oven
energy consumption. Calculate the total
annual gas energy consumption of a
conventional gas oven, EAOG, expressed
in kBtus (kJ) per year and defined as:
EAOG = ECO + ESC,
EOF = fan-only mode energy consumption as
measured in section 3.2.1.2 of this
appendix.
NOE = representative number of annual
conventional electric oven cooking
cycles per year, which is equal to 219
cycles for a conventional electric oven
without self-clean capability and 204
cycles for a conventional electric oven
with self-clean capability.
ER02JY15.163</GPH>
*
annual energy consumption, ETO, in
kilowatt-hours (kJ) per year and defined
as:
ETO = EACO + EASC
ER02JY15.161</GPH> ER02JY15.162</GPH>
K = 0.001 kBtu/Btu conversion factor for Btus
to kBtus
ER02JY15.160</GPH>
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For gas ovens:
is the average annual secondary selfcleaning energy consumption,
Where:
n = number of self-cleaning ovens in the
basic model.
ESS = annual secondary self-cleaning energy
consumption of gas ovens as determined
in section 4.1.2.2.2 of this appendix.
EOTLP = annual combined low-power mode
energy consumption as determined in
section 4.1.2.3 of this appendix.
EOF = fan-only mode energy consumption as
measured in section 3.2.1.2 of this
appendix.
NOG = representative number of annual
conventional gas oven cooking cycles per
year, which is equal to 183 cycles for a
conventional gas oven without self-clean
capability and 197 cycles for a
conventional gas oven with self-clean
capability.
*
*
*
*
4.1.3.2 Multiple conventional ovens
and conventional ovens with an oven
separator. If the cooking appliance
includes more than one conventional
oven or consists of a conventional oven
equipped with an oven separator that
allows for cooking using the entire oven
Where:
OO = 88.8 kBtu (93,684 kJ) per year, annual
useful cooking energy output.
EAOG = total annual gas energy consumption
for conventional gas ovens as determined
in section 4.1.2.4.3 of this appendix.
EAOE = total annual electrical energy
consumption for conventional gas ovens
as determined in section 4.1.2.4.3 of this
appendix.
Ke = 3.412 kBtu/kWh (3,600 kJ/kWh),
conversion factor for kilowatt-hours to
kBtus.
4.1.4.2 Conventional oven integrated
energy factor. Calculate the integrated
energy factor, or the ratio of useful
cooking energy output to the total
integrated energy input, IRO, using the
following equations:
*
*
*
*
*
4.2.2.2.1 Annual cooking energy
consumption. Calculate the annual
energy consumption for cooking, ECC, in
kBtus (kJ) per year for a gas cooking top,
defined as:
*
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For electric ovens,
Where:
OO = 29.3 kWh (105,480 kJ) per year, annual
useful cooking energy output.
IEAO = total integrated annual energy
consumption for electric ovens as
PO 00000
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Fmt 4700
Sfmt 4700
Where:
OCT = 527.6 kBtu (556,618 kJ) per year,
annual useful cooking energy output.
EffCT = the gas cooking top efficiency as
defined in section 4.2.1.3 of this
appendix.
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Where:
W3 = measured weight of test block as
measured in section 3.3.2 of this
appendix, expressed in pounds (kg).
Cp, and TSU are the same as defined in section
4.2.1.1 of this appendix.
and,
E = (VCT × H) + (EIC × Ke),
Where:
VCT = total gas consumption in standard
cubic feet (L) for the gas surface unit test
as measured in section 3.2.2.1 of this
appendix.
EIC = electrical energy consumed in watthours (kJ) by an ignition device of a gas
surface unit as measured in section
3.2.2.1 of this appendix.
Ke = 3.412 Btu/Wh (3.6 kJ/Wh), conversion
factor of watt-hours to Btus.
H = either Hn or Hp, the heating value of the
gas used in the test as specified in
sections 2.2.2.2 and 2.2.2.3 of this
appendix, expressed in Btus per
standard cubic foot (kJ/L) of gas.
ER02JY15.175</GPH>
Where:
OO = 29.3 kWh (105,480 kJ) per year, annual
useful cooking energy output.
EAO = total annual energy consumption for
electric ovens as determined in section
4.1.2.4.1 of this appendix.
ER02JY15.174</GPH>
For electric ovens,
ER02JY15.173</GPH>
Where:
n = number of conventional ovens in the
basic model or, if the cooking appliance
is equipped with an oven separator, the
number of oven cavity configurations.
ESO = annual secondary energy consumption
for cooking of gas ovens as determined
in section 4.1.2.1.2 of this appendix.
ER02JY15.172</GPH>
is the average annual secondary energy
consumption for cooking,
4.2 Conventional cooking top.
4.2.1 Surface unit cooking
efficiency.
*
*
*
*
*
4.2.1.2 Gas surface unit cooking
efficiency. Calculate the cooking
efficiency, EffSU, of the gas surface unit
under test, defined as:
ER02JY15.171</GPH>
*
*
*
*
4.1.4.1 Conventional oven energy
factor. Calculate the energy factor, or the
ratio of useful cooking energy output to
the total energy input, RO, using the
following equations:
ER02JY15.170</GPH>
*
Where:
OO = 88.8 kBtu (93,684 kJ) per year, annual
useful cooking energy output.
EAOG = total annual gas energy consumption
for conventional gas ovens as determined
in section 4.1.2.4.3 of this appendix.
IEAOE = total integrated annual electrical
energy consumption for conventional gas
ovens as determined in section 4.1.2.4.3
of this appendix.
Ke = 3.412 kBtu/kWh (3,600 kJ/kWh),
conversion factor for kilowatt-hours to
kBtus.
ER02JY15.168</GPH> ER02JY15.169</GPH>
If the oven also uses electrical energy,
also calculate the total integrated
annual electrical energy
consumption, IETOE, in kilowatthours (kJ) per year and defined as:
IETOE = EASO + EAAS + EOTLP + (EOF ×
NOG)
Where:
Where:
n = number of conventional ovens in the
cooking appliance or, if the cooking
appliance is equipped with an oven
separator, the number of oven cavity
configurations.
EffAO = cooking efficiency of each oven
determined according to section 4.1.3.1
of this appendix.
For gas ovens:
ER02JY15.167</GPH>
Where:
n = number of self-cleaning ovens in the
basic model.
ESS = annual secondary self-cleaning energy
consumption of gas ovens as determined
in section 4.1.2.2.2 of this appendix.
asabaliauskas on DSK5VPTVN1PROD with FRONTMATTER
determined in section 4.1.2.4.2 of this
appendix.
cavity or, if the separator is installed,
splitting the oven into two smaller
cavities, calculate the cooking efficiency
of the conventional oven(s), EffTO, using
the following equation:
is the average annual secondary selfcleaning energy consumption,
37969
Federal Register / Vol. 80, No. 127 / Thursday, July 2, 2015 / Rules and Regulations
according to section 4.2.2.2.2 of this
appendix.
*
*
*
*
*
[FR Doc. 2015–15886 Filed 7–1–15; 8:45 am]
BILLING CODE 6450–01–P
IECA= ECC + (ECTSO × Ke)
Where:
ECC = energy consumption for cooking as
determined in section 4.2.2.2.1 of this
appendix.
ECTSO = conventional cooking top combined
low-power mode energy consumption =
[(PIA × SIA) + (POM × SOM)] × K,
Where:
PIA = conventional cooking top inactive
mode power, in watts, as measured in
section 3.1.2.1.1 of this appendix.
POM = conventional cooking top off mode
power, in watts, as measured in section
3.1.2.1.2 of this appendix.
If the conventional cooking top has both
inactive mode and off mode annual
hours, SIA and SOM both equal 4273.4;
If the conventional cooking top has an
inactive mode but no off mode, the
inactive mode annual hours, SIA, is equal
to 8546.9, and the off mode annual
hours, SOM, is equal to 0;
If the conventional cooking top has an off
mode but no inactive mode, SIA is equal
to 0, and SOM is equal to 8546.9;
K = 0.001 kWh/Wh conversion factor for
watt-hours to kilowatt-hours.
Ke = 3.412 kBtu/kWh (3,600 kJ/kWh),
conversion factor for kilowatt-hours to
kBtus.
*
*
*
*
*
4.2.3.2 Conventional cooking top
integrated energy factor. Calculate the
integrated energy factor or ratio of
useful cooking energy output for
cooking to the total integrated energy
input, IRCT, as follows:
For electric cooking tops,
asabaliauskas on DSK5VPTVN1PROD with FRONTMATTER
Where:
OCT = 173.1 kWh (623,160 kJ) per year,
annual useful cooking energy output of
cooking top.
IECA = total annual integrated energy
consumption of cooking top determined
according to section 4.2.2.1.2 of this
appendix.
For gas cooking tops,
Where:
OCT = 527.6 kBtu (556,618 kJ) per year,
annual useful cooking energy output of
cooking top.
IECA = total integrated annual energy
consumption of cooking top determined
VerDate Sep<11>2014
23:22 Jul 01, 2015
Jkt 235001
SOCIAL SECURITY ADMINISTRATION
20 CFR Parts 404 and 416
[Docket No. SSA–2015–0010]
RIN 0960–AH75
Extension of Effective Date for
Temporary Pilot Program Setting the
Time and Place for a Hearing Before an
Administrative Law Judge
Social Security Administration.
Final rule.
AGENCY:
ACTION:
number of hearing requests, we must
maintain programs and policies that can
provide us with the flexibility we need
to improve the efficiency of our hearing
process.
When we published a final rule on
July 8, 2010 authorizing the agency to
set the time and place for a hearing
before an ALJ, we explained that we
would implement our authority as a
temporary pilot program. (75 FR 39154).
Therefore, we included in sections
404.936(h) and 416.1436(h) of the final
rule a provision that the pilot program
would end on August 9, 2013, unless we
decided to either terminate the program
earlier, or extend it beyond that date by
publication of a final rule in the Federal
Register. Most recently, on July 18,
2014, we extended the deadline until
August 10, 2015. (79 FR 41881).
We are extending for one year
our pilot program that authorizes the
agency to set the time and place for a
hearing before an administrative law
judge (ALJ). Extending of the pilot
program continues our commitment to
improve the efficiency of our hearing
process and to maintain a hearing
process that results in accurate, highquality decisions for claimants. The
current pilot program will expire on
August 10, 2015. In this final rule, we
are extending the effective date to
August 12, 2016. We are making no
other substantive changes.
DATES: This final rule is effective July 2,
2015.
FOR FURTHER INFORMATION CONTACT:
Rainbow Lloyd, Social Security
Administration, 5107 Leesburg Pike,
Falls Church, VA 22041–3260, 703–
605–7100 for information about this
final rule. For information on eligibility
for filing for benefits, call our national
toll-free number, 1–800–772–1213 or
TTY 1–800–325–0778, or visit our
Internet site, Social Security Online, at
https://www.socialsecurity.gov.
SUPPLEMENTARY INFORMATION:
Explanation of Extension
Background
We follow the Administrative
Procedure Act (APA) rulemaking
procedures specified in 5 U.S.C. 553
when developing regulations. Section
702(a)(5) of the Social Security Act, 42
U.S.C. 902(a)(5). Generally, the APA
requires that an agency provide prior
notice and opportunity for public
comment before issuing a final rule. The
APA provides exceptions to its notice
and public comment procedures when
an agency finds there is good cause for
dispensing with such procedures
because they are impracticable,
unnecessary, or contrary to the public
interest. We have determined that good
SUMMARY:
Over the past several years, one of our
highest priorities has been to improve
the efficiency of our hearing process for
the Old Age, Survivors, and Disability
Insurance (OASDI) programs under title
II of the Social Security Act (Act) and
the Supplemental Security Income (SSI)
program under title XVI of the Act. We
began a pilot program in July 2010 (75
FR 39154), under which the agency,
rather than the ALJ, may set the time
and place of the hearing under certain
circumstances. Because we expect to
continue to face significant challenges
in dealing with the historically large
PO 00000
Frm 00048
Fmt 4700
Sfmt 4700
During the pilot program, we tracked
ALJ productivity closely, working with
ALJs to addresss any concerns about our
hearing process. We are continuing to
work with ALJs who do not promptly
schedule their hearings, and we are
using a variety of authorties available to
correct these situations. To date, our
efforts have been largely successful. We
are retaining this authority in our
regulations to provide us with the
flexibility we need to manage the
hearing process appropriately.
During this extension of the pilot
program, we will continue to monitor
the productivity of ALJs and to work
with our ALJs to address any concerns
regarding our hearing process.
Accordingly, we are extending our
authority to set the time and place for
a hearing before an ALJ for another year,
until August 12, 2016. As before, we
reserve the authority to end the program
earlier, or to extend it by publishing a
final rule in the Federal Register.
Regulatory Procedures
Justification for Issuing Final Rule
Without Notice and Comment
E:\FR\FM\02JYR1.SGM
02JYR1
ER02JY15.178</GPH>
4.2.2.2.2 Total integrated annual
energy consumption of a conventional
gas cooking top. Calculate the total
integrated annual energy consumption
of a conventional gas cooking top, IECA,
in kBtus (kJ) per year, defined as:
ER02JY15.177</GPH>
37970
]]>Agencies
[Federal Register Volume 80, Number 127 (Thursday, July 2, 2015)]
[Rules and Regulations]
[Pages 37954-37970]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 2015-15886]
-----------------------------------------------------------------------
DEPARTMENT OF ENERGY
10 CFR Part 430
[Docket No. EERE-2012-BT-TP-0013]
RIN 1904-AC71
Energy Conservation Program: Test Procedures for Conventional
Ovens
AGENCY: Office of Energy Efficiency and Renewable Energy, Department of
Energy.
ACTION: Final rule.
-----------------------------------------------------------------------
SUMMARY: On December 3, 2014, the U.S. Department of Energy (DOE)
issued a supplemental notice of proposed rulemaking (SNOPR) to amend
the test procedures for conventional cooking products. The oven-related
procedures proposed in that rulemaking serve as the basis for this
final rule. As part of the SNOPR, DOE proposed to incorporate methods
for measuring conventional oven volume, clarified that the existing
oven test block must be used to test all ovens regardless of input
rate, and proposed a method to measure the energy consumption of
conventional ovens equipped with an oven separator. Additionally, DOE
proposed technical corrections to the units of measurement in certain
calculations. This final rule amends the current procedure to include
the proposed changes listed above, as well as clarifications to certain
definitions, that will take effect 30 days after the final rule
publication date. These changes will be mandatory for product testing
to demonstrate compliance with any new or amended energy conservation
standards when they take effect and for representations of the energy
consumption of conventional ovens starting 180 days after publication.
DATES: The effective date of this rule is August 3, 2015. The final
rule changes will be mandatory for product testing starting December
29, 2015. The incorporation by reference of certain publications listed
in this rule was approved by the Director of the Federal Register as of
August 3, 2015.
ADDRESSES: The docket, which includes Federal Register notices, public
meeting attendee lists and transcripts, comments, and other supporting
documents/materials, is available for review at regulations.gov. All
documents in the docket are listed in the regulations.gov index.
However, some documents listed in the index, such as those containing
information that is exempt from public disclosure, may not be publicly
available.
A link to the docket Web page can be found at: https://www.regulations.gov/#!docketDetail;D=EERE-2012-BT-TP-0013 . This Web
page will contain a link to the docket for this notice on the
regulations.gov site. The regulations.gov Web page will contain simple
instructions on how to access all documents, including public comments,
in the docket.
For further information on how to review the docket, contact Ms.
Brenda Edwards at (202) 586-2945 or by email:
Brenda.Edwards@ee.doe.gov.
FOR FURTHER INFORMATION CONTACT:
Ms. Ashley Armstrong, U.S. Department of Energy, Office of Energy
Efficiency and Renewable Energy, Building Technologies Office, EE-2J,
1000 Independence Avenue SW., Washington, DC, 20585-0121. Telephone:
(202) 586-6590. Email: ashley.armstrong@ee.doe.gov.
Ms. Celia Sher, U.S. Department of Energy, Office of the General
Counsel, GC-33, 1000 Independence Avenue SW., Washington, DC, 20585-
0121. Telephone: (202) 287-6122. Email: Celia.Sher@hq.doe.gov.
SUPPLEMENTARY INFORMATION: This final rule incorporates by reference
into part 430 the following industry standard:
AHAM OV-1-2011, (``AHAM OV-1''), Procedures for the Determination
and Expression of the Volume of Household Microwave and Conventional
Ovens, (2011).
Copies of AHAM standard can be purchased from the Association of
Home Appliance Manufacturers, 1111 19th Street NW., Suite 402,
Washington DC 20036, 202-872-5955, or www.aham.org.
This AHAM standard is discussed further in section III.D.
Table of Contents
I. Authority and Background
A. General Test Procedure Rulemaking Process
B. Test Procedures for Cooking Products
C. The January 2013 NOPR
D. The December 2014 SNOPR
E. Conventional Cooking Top Active Mode Test Procedures
II. Summary of the Final Rule
III. Discussion
IV. Procedural Issues and Regulatory Review
A. Review Under Executive Order 12866
B. Review Under the Regulatory Flexibility Act
C. Review Under the Paperwork Reduction Act of 1995
D. Review Under the National Environmental Policy Act of 1969
E. Review Under Executive Order 13132
F. Review Under Executive Order 12988
G. Review Under the Unfunded Mandates Reform Act of 1995
H. Review Under the Treasury and General Government
Appropriations Act, 1999
I. Review Under Executive Order 12630
J. Review Under Treasury and General Government Appropriations
Act, 2001
K. Review Under Executive Order 13211
L. Review Under Section 32 of the Federal Energy Administration
Act of 1974
M. Congressional Notification
N. Approval of the Office of the Secretary
I. Authority and Background
Title III of the Energy Policy and Conservation Act of 1975 (42
U.S.C. 6291, et seq.; ``EPCA'' or, ``the Act'') sets forth a variety of
provisions designed to improve energy efficiency. (All references to
EPCA refer to the statute as amended through the Energy Efficiency
Improvement Act of 2015, Public Law 114-11 (Apr. 30, 2015). Part B of
Title III, which for editorial reasons was redesignated as Part A upon
incorporation into the U.S. Code (42 U.S.C. 6291-6309, as codified),
establishes the ``Energy Conservation Program for Consumer Products
Other Than Automobiles.'' These include cooking products,\1\ and
specifically consumer conventional ovens, the subject of this document.
(42 U.S.C. 6292(a)(10))
---------------------------------------------------------------------------
\1\ DOE's regulations define kitchen ranges and ovens, or
``cooking products'', as one of the following classes: Conventional
ranges, conventional cooking tops, conventional ovens, microwave
ovens, microwave/conventional ranges and other cooking products. (10
CFR 430.2) Based on this definition, DOE interprets kitchen ranges
and ovens to refer more generally to all types of cooking products
including, for example, microwave ovens.
---------------------------------------------------------------------------
Under EPCA, the energy conservation program consists essentially of
four parts: (1) Testing, (2) labeling, (3) Federal energy conservation
standards, and (4) certification and enforcement procedures. The
testing requirements consist of test procedures that manufacturers of
covered products must use as the basis for (1) certifying to DOE that
their products comply with the applicable energy conservation standards
adopted under EPCA, and (2) making representations about the efficiency
of those products. Similarly, DOE must use these test procedures to
determine whether the products comply with any relevant standards
promulgated under EPCA.
A. General Test Procedure Rulemaking Process
Under 42 U.S.C. 6293, EPCA sets forth the criteria and procedures
DOE must
[[Page 37955]]
follow when prescribing or amending test procedures for covered
products. EPCA provides that any test procedures prescribed or amended
under this section shall be reasonably designed to produce test results
which measure energy efficiency, energy use or estimated annual
operating cost of a covered product during a representative average use
cycle or period of use and shall not be unduly burdensome to conduct.
(42 U.S.C. 6293(b)(3))
In addition, if DOE determines that a test procedure amendment is
warranted, it must publish proposed test procedures and offer the
public an opportunity to present oral and written comments on them. (42
U.S.C. 6293(b)(2)) Finally, in any rulemaking to amend a test
procedure, DOE must determine to what extent, if any, the proposed test
procedure would alter the measured energy efficiency of any covered
product as determined under the existing test procedure. (42 U.S.C.
6293(e)(1))
This final rule fulfills, in part, DOE's obligation to periodically
review its test procedures under 42 U.S.C. 6293(b)(1)(A). DOE
anticipates that its next evaluation of this test procedure for
conventional ovens will occur in a manner consistent with the timeline
set out in this provision.
B. Test Procedures for Cooking Products
DOE's test procedures for conventional ranges, conventional cooking
tops, conventional ovens, and microwave ovens are codified at appendix
I to subpart B of Title 10 of the Code of Federal Regulations (CFR)
part 430 (Appendix I).
DOE established the test procedures in a final rule published in
the Federal Register on May 10, 1978. 43 FR 20108, 20120-20128. DOE
revised its test procedures for cooking products to more accurately
measure their efficiency and energy use, and published the revisions as
a final rule in 1997. 62 FR 51976 (Oct. 3, 1997). These test procedure
amendments included: (1) A reduction in the annual useful cooking
energy; (2) a reduction in the number of self-cleaning oven cycles per
year; and (3) incorporation of portions of International
Electrotechnical Commission (IEC) Standard 705-1988, ``Methods for
measuring the performance of microwave ovens for household and similar
purposes,'' and Amendment 2-1993 for the testing of microwave ovens.
Id. The test procedures for conventional cooking products establish
provisions for determining estimated annual operating cost, cooking
efficiency (defined as the ratio of cooking energy output to cooking
energy input), and energy factor (defined as the ratio of annual useful
cooking energy output to total annual energy input). 10 CFR 430.23(i);
Appendix I. These provisions for conventional cooking products are not
currently used for compliance with any energy conservation standards
because the present standards are design requirements, and there is not
an EnergyGuide \2\ labeling program for cooking products.
---------------------------------------------------------------------------
\2\ For more information on the EnergyGuide labeling program,
see: www.access.gpo.gov/nara/cfr/waisidx_00/16cfr305_00.html.
---------------------------------------------------------------------------
DOE subsequently conducted a rulemaking to address standby and off
mode energy consumption, as well as certain active mode testing
provisions, for dishwashers, dehumidifiers, and conventional cooking
products. DOE published a final rule on October 31, 2012 (77 FR 65942,
hereinafter referred to as the October 2012 Final Rule), adopting
standby and off mode provisions that satisfy the EPCA requirement that
DOE include measures of standby mode and off mode energy consumption in
its test procedures for residential products, if technically feasible.
(42 U.S.C.6295(gg)(2)(A))
C. The January 2013 NOPR
On January 30, 2013, DOE published a NOPR (78 FR 6232, hereinafter
referred to as the January 2013 NOPR) proposing amendments to Appendix
I that would allow for measuring the active mode energy consumption of
induction cooking products; i.e., conventional cooking tops and ranges
equipped with induction heating technology for one or more surface
units \3\ on the cooking top. DOE proposed to incorporate induction
cooking tops by amending the definition of ``conventional cooking top''
to include induction heating technology. Furthermore, DOE proposed to
require for all cooking tops the use of test equipment compatible with
induction technology. Specifically, DOE proposed to replace the solid
aluminum test blocks currently specified in the test procedure for
cooking tops with hybrid test blocks comprising two separate pieces: An
aluminum body and a stainless steel base. In the January 2013 NOPR, DOE
also proposed amendments to include a clarification that the test block
size be determined using the smallest dimension of the electric surface
unit. 78 FR 6232 (Jan. 30, 2013).
---------------------------------------------------------------------------
\3\ The term surface unit refers to burners for gas cooking
tops, electric resistance heating elements for electric cooking
tops, and inductive heating elements for induction cooking tops.
---------------------------------------------------------------------------
D. The December 2014 SNOPR
On December 3, 2014, DOE published a supplemental NOPR (SNOPR) (79
FR 71894, hereinafter referred to as the December 2014 SNOPR),
modifying its proposal from the January 2013 NOPR to more accurately
measure the energy efficiency of induction cooking tops. DOE proposed
to add a layer of thermal grease between the stainless steel base and
aluminum body of the hybrid test block to facilitate heat transfer
between the two pieces. DOE also proposed additional test equipment for
electric surface units with large diameters (both induction and
electric resistance) and gas cooking top burners with high input rates.
79 FR 71894 (Dec. 3, 2014). In addition, DOE proposed methods to test
non-circular electric surface units, electric surface units with
flexible concentric cooking zones, and full-surface induction cooking
tops. Id. Furthermore, DOE proposed to incorporate methods for
measuring conventional oven volume, clarify that the existing oven test
block must be used to test all ovens regardless of input rate, and
provide a method to measure the energy consumption and efficiency of
conventional ovens equipped with an oven separator. Id.
E. Conventional Cooking Top Active Mode Test Procedures
DOE received a number of comments from interested parties on the
cooking top active mode test procedure proposed in the December 2014
SNOPR. The majority of comments stated that additional analysis was
necessary before establishing a test procedure for conventional cooking
tops. AHAM requested an extension of the comment period for the
December 2014 SNOPR, citing the difficulty its members had procuring
the specified test equipment materials. Therefore, AHAM stated, many
manufacturers were not able to properly assess the new specifications,
testing variation, repeatability, and reproducibility of the proposed
test procedure before the comment period closed. (AHAM, No. 14 at p. 1)
\4\ AHAM also expressed concern with DOE's choice to pursue an
accelerated rulemaking schedule for cooking products, stating that the
rulemaking schedule did not allow for a thorough technical examination.
AHAM asked
[[Page 37956]]
DOE to seek additional input from interested parties on the December
2014 SNOPR and commented that the proposed cooking top test procedure
may result in technical problems. (AHAM, No. 18 at pp. 1-2)
---------------------------------------------------------------------------
\4\ A notation in the form ``AHAM, No. 14 at p. 1'' identifies a
written comment (1) made by AHAM; (2) recorded in document number 14
that is filed in the docket of this cooking products test procedures
rulemaking (Docket No. EERE-2012-BT-TP-0013) and maintained in the
Resource Room of the Building Technologies Program; and (3) which
appears on page 1 of document number 14.
---------------------------------------------------------------------------
BSH Home Appliances Corporation (BSH) and General Electric
Appliances (GE) stated that delays associated with acquiring the hybrid
test block materials necessitated additional time for them to evaluate
DOE's proposal. (BSH, No. 16 at p. 2; GE, No. 17 at p. 1) BSH commented
that the proposed hybrid test block method did not include certain
specifications necessary for test procedure reproducibility, such as
test load sizing and positioning, and recommended that DOE consider the
specifications in International Electrotechnical Commission (IEC)
Standard 60350-2 Edition 2, ``Household electric appliances--Part 2:
Hobs--Method for measuring performance'' (IEC Standard 60350-2). (BSH,
No. 16 at p. 1) Further, AHAM, BSH, and GE suggested that DOE specify
additional test block diameters because these commenters asserted that
the proposed test block sizes do not adequately reflect surface unit
sizes currently available on the market. (BSH, No. 16 at p. 5; GE, No.
17 at p 2; AHAM, No. 18 at p. 2)
Interested parties also expressed a significant number of concerns
with the use of thermal grease. GE noted that since receiving DOE's
proposal, it has not been able to replicate the DOE test results using
the methods described. (GE, No. 17 at p. 2) Specifically, GE observed
during its testing that the aluminum body slid off the stainless steel
base, the thermal grease dried out, and the amount of grease between
the blocks changed from one test to another. (GE, No. 17 at p. 2) AHAM,
BSH, and GE requested that DOE specify an operating temperature range
for the thermal grease as well as an application thickness, but also
noted that the thermal conductivity and viscosity of the grease may
change over time or after repeated use at high temperatures. (BSH, No.
16 at p. 11; GE, No. 17 at p. 2; AHAM, No. 18 at p. 3) GE further
commented that the variation introduced by the hybrid test block due to
the inability to reliably maintain the specified flatness, thermal
grease, and inadequate sizing, may be small individually, but
collectively result in a test procedure that cannot reliably discern
efficiency differences between similar products, alternate technology
options, and product classes. Thus, GE believes the proposal for
conventional cooking tops in the December 2014 SNOPR results in too
much variability to serve as the basis for establishing a standard.
(GE, No. 17 at p. 3)
The California IOUs also stated that they prefer an alternative to
the hybrid test block and recommended that DOE require water-heating
test methods to measure the cooking efficiency of conventional cooking
tops. Specifically, the California IOUs requested that DOE align the
residential cooking product test methods with existing industry test
procedures, such as American Society for Testing and Materials (ASTM)
standard F1521-12, Standard Test Methods for Performance of Range Tops,
and IEC Standard 60350-2, Household electric cooking appliances--Part
2: Hobs--Methods for measuring performance. (California IOUs, No. 19 at
p. 1) The California IOUs commented that they plan to conduct
additional testing to better characterize the differences between the
water-heating and hybrid test block test procedures, and will provide
these results to DOE. According to the California IOUs, the differences
in test procedure standard deviation between the hybrid test block and
water-heating test method as presented in the December 2014 SNOPR did
not sufficiently show that the hybrid test block method is more
repeatable than a water-heating method. (California IOUs, No. 19 at p.
2) Additionally, the California IOUs believe cooking efficiencies
derived using a water-heating test method are more representative of
the actual cooking performance of cooking tops as opposed to a test
procedure using hybrid test blocks, since many foods prepared on
cooktops have relatively high liquid content. (California IOUs, No. 19
at p. 1)
In February and March of 2015, DOE conducted a series of interviews
with manufacturers of conventional cooking products representing the
majority of the U.S. market to discuss key issues with the proposed
cooking top test procedure. Manufacturers agreed that the hybrid test
block method, as proposed, presented many issues which had not yet been
addressed, and which left the repeatability and reproducibility of the
test procedure in question. These concerns were similar to those
expressed in written comments but were received from a larger group of
manufacturers and included:
Difficulty obtaining the hybrid test block materials;
Difficulty obtaining and applying the thermal grease
without more detailed specifications (i.e., thermal conductivity alone
was not sufficient to identify a grease that performed according to
DOE's descriptions in the December 2014 SNOPR);
Difficulty testing induction cooking tops that use
different programming techniques to prevent overheating (some
manufacturers observed that power to the heating elements cut off
prematurely during testing with the hybrid test block even after adding
thermal grease); and
The need for larger test block sizes to test electric
surface units having 12-inch and 13-inch diameters and gas surface
units with high input rates.
Interviewed manufacturers that produce and sell products in Europe
uniformly supported the use of a water-heating test method and
harmonization with IEC Standard 60350-2 for measuring the energy
consumption of electric cooking tops. These manufacturers cited the
benefits of adopting a test method similar to the IEC water-heating
method as including: (1) Compatibility with all electric cooking top
types, (2) additional test vessel diameters to account for the variety
of surface unit sizes on the market, and (3) the test load's ability to
represent a real-world cooking top load.
After reviewing public comments and information received during
manufacturer interviews, as well as performing additional analyses, DOE
concluded that further study is required before a cooking top test
procedure can be established that produces test results which measure
energy use during a representative average use cycle, is repeatable and
reproducible, and is not unduly burdensome to conduct. For these
reasons, this final rule addresses test methods for conventional ovens
only, including conventional ovens that are a part of conventional
ranges. This final rule also addresses minor technical corrections to
existing calculations and definitions in Appendix I for both
conventional cooking tops and ovens.
DOE plans to address test procedures for cooking tops in a separate
rulemaking in order to consider any additional data and information
that will allow it to further conduct the analysis of cooking tops,
particularly when using a water-heating method to evaluate energy
consumption. As part of that rulemaking, DOE will carefully consider
and address remaining cooking top-related comments on the December 2014
SNOPR.
II. Summary of the Final Rule
This final rule amends the current DOE test procedure for
conventional ovens. These changes will primarily clarify the manner in
which to test for compliance with potential energy conservation
standards for conventional ovens. The final rule establishes that the
existing oven test block should be used to test all ovens, including
ovens having
[[Page 37957]]
input rates greater than 22,500 British thermal units per hour (Btu/h).
The final rule additionally amends the current DOE test procedure to
include test methods for conventional ovens equipped with an oven
separator. Conventional ovens equipped with an oven separator shall be
tested in each possible oven configuration (i.e., full oven cavity,
upper cavity, and lower cavity), with the results averaged.
Because Appendix I does not currently contain a measure of
conventional oven volume, the final rule incorporates by reference in
the DOE test procedure the relevant sections of AHAM Standard OV-1-2011
``Procedures for the Determination and Expression of the Volume of
Household Microwave and Conventional Ovens'' (AHAM-OV-1-2011) for
determining conventional oven cavity volume. As part of its rulemaking
that is considering amended standards for conventional ovens, DOE
proposed standards as a function of oven cavity volume.
Additionally, this final rule is clarifying the current definitions
for ``freestanding'' and ``built-in'' installation configurations.
Because the manufacturer instructions of some conventional ovens state
the oven can be used in either a freestanding or built-in
configuration, this final rule is clarifying that ovens with this
option be tested in the built-in configuration, as ovens designed to be
used in a built-in configuration incorporate fan-only mode for thermal
management, and the energy consumption of these products is likely
higher than for comparable ovens designed for use only in a
freestanding configuration. Furthermore, the final rule is clarifying
the term ``self-cleaning operation'' when referring to an oven's self-
cleaning process. The existing test procedure in Appendix I does not
include an explicit definition, although section 3 of Appendix I, Test
Methods and Measurements, requires measurement of self-cleaning
operation.
Finally, the final rule includes technical corrections to the
calculation of derived results from test measurements in section 4 of
Appendix I. Section 4 contains a number of references to incorrect
units of measurement and an incorrect value for the annual useful
cooking energy output for gas cooking tops. The final rule also
restores headings for sections 4.2 and 4.2.1 in Appendix I regarding
the calculations for conventional cooking tops, which were
inadvertently removed in the October 2012 Final Rule.
III. Discussion
A. Products Covered by This Test Procedure Rulemaking
As discussed in section I of this final rule, section 6292(a)(10)
of EPCA covers kitchen ranges and ovens, or ``cooking products.'' DOE's
regulations define ``cooking products'' as consumer products that are
used as the major household cooking appliances. They are designed to
cook or heat different types of food by one or more of the following
sources of heat: Gas, electricity, or microwave energy. Each model may
consist of a horizontal cooking top containing one or more surface
units \5\ and/or one or more heating compartments. Cooking products
include the following classes: Conventional ranges, conventional
cooking tops, conventional ovens, microwave ovens, microwave/
conventional ranges and other cooking products. (10 CFR 430.2) In this
final rule, DOE is addressing test procedures for conventional ovens.
---------------------------------------------------------------------------
\5\ The term surface unit refers to burners for gas cooking
tops, electric resistance heating elements for electric cooking
tops, and inductive heating elements for induction cooking tops.
---------------------------------------------------------------------------
DOE notes that conventional ranges are defined in 10 CFR 430.2 as a
class of kitchen ranges and ovens which is a household cooking
appliance, consisting of a conventional cooking top and one or more
conventional ovens. Because ranges consist of both a cooking top and at
least one oven, any potential cooking top energy conservation standard
or oven energy conservation standard would apply to each of these
cooking systems individually. Thus, the test procedures presented in
this final rule also apply to the oven portion of a conventional range.
As part of the previous energy conservation standards rulemaking
for conventional cooking products, DOE decided not to analyze
conventional gas cooking products with higher burner input rates,
including products marketed as ``commercial-style'' or ``professional-
style,'' in its consideration of energy conservation standards due to a
lack of available data for determining the efficiency characteristics
of those products. At the time, DOE considered commercial-style ovens
to be gas ovens with burner input rates greater than 22,500 Btu/h. 74
FR 16040, 16054 (Apr. 8, 2009); 72 FR 64432, 64444-64445 (Nov. 15,
2007). In the December 2014 SNOPR, DOE noted that the current
definitions for ``conventional oven'' and ``conventional range'' in 10
CFR 430.2 already cover conventional gas ovens with higher input rates
(including commercial-style gas ovens), as these products are household
cooking appliances with compartments intended for the cooking or
heating of food by means of a gas flame.
Sub-Zero Group, Inc. (Sub-Zero) commented that DOE's findings based
on manufacturer feedback in the previous energy conservation standards
rulemaking are still relevant. Specifically, the small market size, the
limited energy savings potential, and the lack of energy consumption
data for ovens with high input rates are reasons to exclude these
products from coverage. (Sub-Zero, No. 20 at pp. 2, 3) Sub-Zero further
commented that ``high performance'' is a better descriptor of cooking
products with high input rates rather than ``commercial-style,'' noting
that the ``high performance'' segment appeals to consumers demanding
restaurant-style cooking performance in their homes. (Sub-Zero, No. 20
at p. 2) Sub-Zero suggested that high performance (i.e., ``commercial-
style'') products be defined as cooking products that offer residential
consumers restaurant-quality performance at a safety and convenience
level that is acceptable for residential use. (Sub-Zero, No. 20 at p.
2)
DOE excluded ``commercial-style'' conventional gas ovens from its
analysis in the previous energy conservation standards rulemaking due
to a lack of available data for determining efficiency characteristics
of those products. 74 FR 16040, 16054 (Apr. 8, 2009); 72 FR 64432,
64444-64445 (Nov. 15, 2007). As discussed in section III.C of this
final rule, DOE conducted testing in support of the December 2014 SNOPR
that demonstrated that the existing conventional oven test procedure is
appropriate for ovens with high input rates. Additionally, DOE is not
aware of any data or test procedures that establish whether a
conventional oven with burner input rates greater than 22,500 Btu/h
delivers ``restaurant-quality performance'' as compared to an oven with
burner input rates lower than 22,500 Btu/h. Furthermore, through
testing, reverse engineering analyses, and discussions with
manufacturers conducted in support of the concurrent energy
conservation standards rulemaking for cooking products, DOE determined
that the primary differentiation between conventional gas ovens with
lower burner input rates and those with higher input rates, including
those marketed as commercial-style, was design and construction related
to aesthetics rather than improved cooking performance. Some examples
of design and construction related features include
[[Page 37958]]
heavier gauge cavity walls, extra interior support structure for
heavier gauge racks, and ball-bearing extension racks. These features
add to the overall thermal mass that must be heated during the baking
process but do not necessarily improve cooking performance.
For these reasons, DOE notes in this final rule that the current
definitions for ``conventional oven'' and ``conventional range'' in 10
CFR 430.2 already cover conventional gas ovens with higher input rates
(including commercial-style gas ovens), as these products are household
cooking appliances with compartments intended for the cooking or
heating of food by means of a gas flame.
B. Effective Date
The amended test procedure becomes effective 30 days after this
test procedure final rule is published in the Federal Register.
Pursuant to EPCA, manufacturers of covered products must use the
applicable test procedure as the basis for determining that their
products comply with the applicable energy conservation standards
adopted pursuant to EPCA and for making representations about the
efficiency of those products. (42 U.S.C. 6293(c); 42 U.S.C. 6295(s))
Beginning 180 days after publication of this test procedure final rule,
representations related to the energy consumption of conventional ovens
must be based upon results generated under the applicable provisions of
the amended test procedure in Appendix I. (42 U.S.C. 6293(c)(2))
C. Gas Ovens With Input Rates Greater Than 22,500 Btu/h
Because DOE is considering in a separate rulemaking energy
conservation standards for conventional ovens, including gas ovens with
high input rates, DOE evaluated the appropriateness of the existing
test methods in Appendix I for use with conventional gas ovens that
have burner input rates greater than 22,500 Btu/h. In the December 2014
SNOPR, DOE proposed that the existing test methods in Appendix I should
be used to test ovens with high input rates, including gas ovens
marketed as commercial-style. 79 FR 71916 (December 3, 2014).
The current active mode test procedure for conventional ovens
involves setting the temperature control for the normal baking cooking
cycle such that the temperature inside the oven is 325 5
degrees Fahrenheit ([deg]F) higher than the room ambient air
temperature (77 9[emsp14][deg]F). An 8.5-pound (6.25-inch
diameter) cylindrical anodized aluminum test block is then heated in
the oven from ambient room air temperature 4[emsp14][deg]F
until the test block temperature has increased 234[emsp14][deg]F above
its initial temperature. If an oven permits baking by either forced
convection by using a fan, or without forced convection, the oven is
tested using the procedure described above in each of those two cooking
modes. After the baking test(s), if the oven is equipped with a self-
cleaning function, the self-cleaning process is initiated in accordance
with the manufacturer's instruction and allowed to run until
completion. The measured energy consumption during these test cycles is
used to calculate the oven's cooking efficiency and integrated annual
energy consumption (IAEC).\6\
DOE's review of the gas oven cavity volumes currently available on
the U.S. market indicated that there is significant overlap in oven
cavity volume between products marketed as standard, residential-style
ovens and those marketed as commercial-style ovens. The primary
differentiating factor between the two oven types was burner input
rate, which is greater than 22,500 Btu/h for most commercial-style gas
ovens. In the December 2014 SNOPR, DOE investigated the effect of
increasing oven test block size on oven cooking efficiency. DOE sought
to determine whether a larger test block would provide a more
representative measure of cooking efficiency at higher input rates. DOE
also sought to determine whether the smaller block was inadequate to
properly measure the efficiency of commercial-style ovens. In its
testing, DOE found that while cooking efficiency increased with the
larger test block, it scaled by approximately the same factor for all
ovens tested regardless of a particular oven's input rate or cavity
volume, or whether the oven was marketed as residential-style or
commercial-style. The relative ranking of cooking efficiency for ovens
with high input rates as compared to ovens with input rates lower than
22,500 Btu/h did not change with increased test block size. This
suggested that thermal losses are large enough in comparison to the
heat absorbed by either sized test block that they account for much of
the additional oven energy input for ovens with high input rates. Thus,
the thermal losses from the cavity are driven largely by input rate
alone and do not change greatly with increased test block size. 79 FR
71915-71916 (December 3, 2014).
---------------------------------------------------------------------------
\6\ For ovens that can be operated with or without forced
convection, the average of the energy consumption for these two
modes is used. For self-clean mode, the test procedure in Appendix I
assumes an average of 4 self-cleaning operations per year.
---------------------------------------------------------------------------
Sub-Zero stated that the proposed test procedure does not
accurately measure the performance and efficiency of the larger,
higher-output components. (Sub Zero, No. 20 at p. 2) Additionally, Sub-
Zero commented that an analysis based largely on 30-inch wide gas or
electric ranges cannot adequately evaluate the very different
performance attributes offered by high-performance products which are
essential to consumer utility. (Sub-Zero, No. 20 at p. 2) Thus, Sub-
Zero believes that DOE's conclusion that the existing test procedure in
Appendix I is appropriate for ovens with high input rates is incorrect.
(Sub-Zero, No. 20 at p. 3) Sub-Zero requested that high performance
products be exempted until adequate further analysis is conducted such
that these products can be accurately and fairly evaluated. (Sub Zero,
No. 20 at p. 3)
In support of the December 2014 SNOPR and in support of the
parallel energy conservation standards rulemaking for conventional
ovens, DOE tested eight conventional gas ovens that were selected to
capture a range of design features that might impact performance,
including infrared broilers, convection fans, and hidden bake elements.
The basic design features and measured IAEC are shown in Table III-1.
The test sample included 30-inch wide models as well as models with
widths greater than 30 inches. DOE observed that many of the same
features found in gas ovens marketed as commercial-style were also
available in ovens marketed as residential-style. By comparing the
design features and the measured energy consumption of the ovens in its
test sample, DOE determined that the major differentiation between
conventional gas ovens with lower burner input rates and those with
higher input rates, including those marketed as commercial-style, was
design and construction related to aesthetics rather than improved
cooking performance. Available information also indicates that the high
thermal mass of products marketed as commercial-style likely lead to a
low oven cooking efficiency and require higher oven input rates to
compensate for the heat lost to the cavity.
[[Page 37959]]
Table III-1--Gas Oven Features in DOE Test Sample
--------------------------------------------------------------------------------------------------------------------------------------------------------
Burner Normalized
Installation input Unit Cavity Hidden bake Convection IAEC
Test unit No. Type configuration rate width volume Ignition type element (Y/ (Y/N) [dagger]
(Btu/h) (in.) (ft\3\) N) (kBtu/yr)
--------------------------------------------------------------------------------------------------------------------------------------------------------
1............... Standard........... Freestanding....... 18,000 30 4.8 Spark.............. Y N 1234.2
2............... Standard........... Freestanding....... 18,000 30 4.8 Glo-bar............ Y N 1396.5
3............... Self-Clean......... Freestanding....... 18,000 30 5.0 Glo-bar............ Y Y 1269.0
4............... Standard........... Freestanding....... 16,500 30 4.4 Glo-bar............ Y N 1495.2
5............... Self-Clean......... Built-in........... 13,000 24 2.8 Glo-bar............ Y N 1492.9
6 *............. Standard........... Freestanding....... 28,000 36 5.3 Glo-bar............ Y Y 1864.5
7 *............. Standard........... Slide-in........... 27,000 30 4.4 Glo-bar............ Y Y 1916.5
8 *............. Standard........... Freestanding....... 30,000 36 5.4 Glo-bar............ Y Y 2079.3
--------------------------------------------------------------------------------------------------------------------------------------------------------
* Models are marketed as commercial style.
[dagger] Measured IAEC normalized to a fixed cavity volume of 4.3 ft\3\.
DOE also investigated the time it took each oven in its sample to
heat the test block to the required final temperature of
234[emsp14][deg]F above its initial temperature. As shown in Table III-
2, gas ovens with burner input rates greater than 22,500 Btu/h do not
heat the test block significantly faster than the ovens with lower
burner input rates, and two out of the three units with the higher
burner input rates took longer than the average time to heat the test
block.
Table III-2--Gas Oven Test Times
----------------------------------------------------------------------------------------------------------------
Bake time for
the test block
to reach 234 Difference in
Unit Product class Burner input [deg]F above time from avg.
rate (Btu/h) initial temp (min)
(minutes
(min))
----------------------------------------------------------------------------------------------------------------
1............................... Standard...................... 18,000 43.6 -3.8
2............................... Standard...................... 18,000 43.6 -3.8
3............................... Self-Clean.................... 18,000 47.2 -0.2
4............................... Standard...................... 16,500 44.9 -2.5
5............................... Self-Clean.................... 13,000 48.9 1.5
6............................... Standard *.................... 28,000 48.9 1.5
7............................... Standard *.................... 27,000 45.4 -2.0
8............................... Standard *.................... 30,000 57.2 9.8
-----------------------------------------------
Average..................... .............................. .............. 47.4 ..............
----------------------------------------------------------------------------------------------------------------
* Test units 6, 7, and 8 are marketed as commercial-style ovens.
Considering the testing results and analysis described above, and
because interested parties did not provide data or information to
support the assertion that the performance of conventional ovens with
input rates greater than 22,500 Btu/h as compared to ovens with lower
input rates cannot be accurately measured using the existing test
procedure, DOE maintains in this final rule that the existing test
block and existing conventional oven test method are appropriate to
test conventional ovens with input rates greater than 22,500 Btu/h.
D. Incorporating by Reference AHAM-OV-1-2011 for Determination of the
Volume of Conventional Ovens
As discussed in section I of this final rule, DOE has initiated a
rulemaking to determine whether to amend the current energy
conservation standards for conventional ovens. As part of that
rulemaking, DOE has proposed standards as a function of oven cavity
volume.
In the December 2014 SNOPR, DOE proposed to amend section 3.1.1 of
Appendix I to incorporate by reference the industry test standard AHAM-
OV-1-2011, which includes a method for determining oven cavity volume.
DOE proposed to incorporate section 3, ``Definition,'' section 5.1,
``General Principles,'' and section 5.2 ``Overall Volume'' of AHAM-OV-
1-2011, as these sections provide a repeatable and reproducible method
to measure cavity dimensions and calculate overall volume by including
clear definitions of oven characteristics and tolerances for
dimensional measurements. 79 FR 71916 (December 3, 2014). Section 5.1
of AHAM-OV-1-2011 specifies that if depressions or cutouts exist in the
cavity wall, dimensions are taken from the plane representing the
largest area of the surface. Section 5.1 of AHAM-OV-1-2011 also
specifies that oven lights, racks, and other removable features shall
be ignored in the overall volume calculation, and the volume of non-
rectangular cavities is calculated by measuring the rectangular portion
of the cavity and non-rectangular cavity separately and adding their
volumes together.
AHAM-OV-1-2011 also includes a measurement of the oven's usable
space, which is the volume inside the oven cavity available for the
placement of food, but DOE did not propose to incorporate this
measurement in Appendix I. The usable space is oven-specific and
determined by measuring either the size of the cavity door aperture or
the distance between barriers, racks, and rack supports inside the
cavity or on the cavity walls. The lesser of these dimensions is used
to calculate the volume of the usable space.
Although DOE did not receive any public comments on its proposal to
[[Page 37960]]
incorporate the overall cavity volume measurement described in section
5.1 and 5.2 of AHAM-OV-1-2011, one manufacturer commented during
interviews conducted in February and March of 2015 that DOE should
instead consider incorporating the usable space measurement described
in section 5.3 of AHAM-OV-1-2011. The manufacturer cited difficulty in
determining the plane representing the largest area of the cavity wall
surface, and also stated that the oven test procedure used by National
Resources Canada (NRCan) bases its energy efficiency regulations on the
volume of usable oven space and not overall cavity volume.
DOE notes that during February and March 2105 manufacturer
interviews conducted to discuss the December 2014 SNOPR, the majority
of manufacturers confirmed that the cavity volume currently published
in marketing materials and product literature typically represents
overall cavity volume. DOE does not believe that requiring this
measurement will place additional burden on manufacturers.
Manufacturers already provide exterior dimensions in the installation
instructions and may also be able to use the configuration and
dimensions of indentions in the oven cavity walls provided in
engineering drawings to determine the plane representing the largest
area of the cavity wall surface. Incorporating a cavity measurement
into Appendix I would, in most circumstances, add only the three
additional measurements of cavity height, width, and depth.
Furthermore, DOE believes the overall cavity volume measurement
provides a more accurate representation of the relationship between
cavity volume and cooking efficiency as measured by the DOE test
procedure in Appendix I. Any mass in the overall cavity volume outside
of the usable space is heated during the bake cycle, contributes to the
thermal mass, and thus impacts the cooking efficiency of the oven.
For the reasons discussed above, DOE amends in this final rule
section 3.1.1 of Appendix I to incorporate by reference Sections 3,
5.1, and 5.2 of AHAM-OV-1-2011 for measuring the overall oven cavity
volume.
E. Conventional Oven Separator
In the December 2014 SNOPR, DOE observed one conventional electric
oven equipped with an oven separator on the U.S. market that allows for
cooking using the entire oven cavity in the absence of the separator
or, if the separator is installed, splitting the oven into two smaller
cavities that may be operated individually with independent temperature
controls. DOE proposed to test conventional ovens equipped with an oven
separator in each possible oven configuration (i.e., full oven cavity,
upper cavity, and lower cavity) with the cooking efficiency and total
annual energy consumption averaged. DOE noted that while the current
test procedure in Appendix I includes provisions for measuring the
energy consumption and cooking efficiency of single ovens and multiple
(separate) ovens,\7\ it does not include provisions for how to test a
single oven that can be configured as a full oven or as two separate
smaller cavities. 79 FR 71916-71917 (December 3, 2014).
---------------------------------------------------------------------------
\7\ For multiple ovens, Appendix I specifies that the energy
consumption and cooking efficiency be calculated as the average of
each individual oven.
---------------------------------------------------------------------------
During the subsequent manufacturer interviews, several
manufacturers commented that without an easy or convenient way to store
the separator, consumers would rarely use the feature. One manufacturer
suggested that DOE consider applying a consumer usage factor to the
oven separator when calculating annual energy consumption instead of
using an equally-weighted average.
DOE is not aware of any consumer usage data indicating how often
consumers might use an oven separator in each configuration.
Additionally, DOE notes that the annual energy consumption of
conventional ovens having multiple, permanent cavities of different
volumes are currently averaged with an equal weighting in the existing
oven test procedure in Appendix I. Therefore, DOE has no basis to adopt
a weighted average of cooking efficiency and annual energy consumption
as part of the test procedure for ovens equipped with an oven
separator. In this final rule, DOE amends the oven test procedure in
Appendix I to require the test of conventional ovens equipped with an
oven separator in each possible oven configuration and to calculate
cooking efficiency and annual energy consumption as an equal average of
the results measured in each configuration.
F. Standby and Off Mode Test Procedure
EPCA requires that DOE amend its test procedures for all covered
consumer products, including conventional ovens, to include measures of
standby mode and off mode energy consumption, if technically feasible.
(42 U.S.C. 6295(gg)(2)(A)) Accordingly, DOE conducted a rulemaking for
conventional cooking products, dishwashers, and dehumidifiers to
address standby and off mode energy consumption.\8\ In the October 2012
Final Rule, DOE addressed standby mode and off mode energy consumption,
as well as active mode fan-only operation, for conventional cooking
products. 77 FR 65942 (Oct. 31, 2012).
---------------------------------------------------------------------------
\8\ DOE pursued amendments to Appendix I addressing standby and
off mode energy for microwave ovens as part of a separate
rulemaking. The final rule for this microwave oven rulemaking
published on January 18, 2013. 78 FR 4015.
---------------------------------------------------------------------------
DOE noted in the December 2014 SNOPR that because conventional gas
ovens with higher input rates are covered under the definition of
``cooking products'' in 10 CFR 430.2, these products are covered by the
standby and off mode test procedures discussed above. During testing of
conventional ovens with both standard and higher input rates in its
test sample, DOE did not observe any standby mode or off mode operation
or features unique to these products that would warrant any changes to
the standby mode and off mode test methods. 79 FR 71917 (December 3,
2014). Because DOE received no comments objecting to these findings,
this final rule does not amend the standby mode and off mode test
methods currently specified in Appendix I section 3.1.
G. Technical Corrections to the Calculation of Derived Results From
Test Measurements
DOE did not receive comments on its proposal to correct the units
of measurement in section 4 of Appendix I nor did DOE receive comments
on its correction of the integrated energy factor for conventional
electric cooking tops, IRCT. In this final rule, DOE
corrects the following sections of Appendix I to reference the
appropriate units: 4.1.2.1.1, 4.1.2.2.1, 4.1.2.4.3, 4.1.2.5.3, 4.1.4.1,
4.1.4.2, 4.2.1.2, 4.2.2.2.1, and 4.2.2.2.2. DOE also corrects the value
of the annual useful cooking energy output, OCT, used to
calculate IRCT, to 173.1 kWh per year.
H. Headings for Conventional Cooking Top Calculations
DOE did not receive comments on its proposal in the December 2014
SNOPR to restore headings to section 4.2 ``Conventional cooking top,''
and section 4.2.1, ``Surface unit cooking efficiency'' in Appendix I to
appropriately describe these sections. Therefore DOE has included these
modifications in this final rule.
I. Clarifying Definitions for Freestanding and Built-In Ovens
Appendix I contains definitions for various cooking product
installation
[[Page 37961]]
conditions and specifies that the unit under test must be installed in
an enclosure in accordance with the manufacturer's instructions. The
test procedure in Appendix I currently defines ``freestanding'' as an
installation configuration where the product is not supported by
surrounding cabinetry, walls, or other similar structures. A ``built-
in'' installation condition means the product is supported by
surrounding cabinetry, walls, or other similar structures. ``Drop-in''
means the product is supported by horizontal surface cabinetry. During
interviews after publication of the December 2014 SNOPR, manufacturers
commented that the current definitions for ``freestanding,'' ``built-
in,'' and ``drop-in'' should be amended. Specifically, manufacturers
noted that some conventional ovens and conventional ranges are designed
to be used in both a freestanding or built-in configuration, and that
it is currently unclear in which configuration the oven should be
tested.
During its testing, DOE observed that built-in ovens consume energy
in fan-only mode, whereas freestanding ovens do not. The additional
energy required to exhaust air from the oven cavity is necessary to
meet safety-related temperature requirements for built-in installation
configurations, in which the oven is enclosed in cabinetry. Because
built-in ovens consume additional energy in fan-only mode, as part of
DOE's ongoing energy conservation standards rulemaking for conventional
ovens, DOE has proposed to establish separate product classes for
built-in and freestanding ovens using the definitions provided in
Appendix I. 80 FR 33030, 33045-46 (June 10, 2015). DOE also recognizes
that the current definition of built-in configurations does not
adequately describe the installation conditions that require built-in
ovens to have a separate fan assembly and fan-only mode.
In this final rule, DOE is clarifying that conventional ovens or
ranges that may be used in either a freestanding or built-in
configuration are to be tested in the built-in configuration to account
for any additional energy-consumption related to fan-only mode in this
configuration. DOE is also clarifying that the definition of built-in
means the product is enclosed in surrounding cabinetry, walls, or other
similar structures on at least three sides.
J. Clarifying Definitions for Oven Self-Cleaning Operation
The existing test procedure in Appendix I does not include a
definition for the self-cleaning operation or self-cleaning process of
conventional ovens, although it specifies the measurement energy
consumption during self-cleaning operation in section 3 Test Methods
and Measurements. The existing test procedure specifies setting the
conventional oven's self-cleaning process in accordance with the
manufacturer's instructions, and if the self-cleaning process is
adjustable, using the average time recommended by the manufacturer for
a moderately soiled oven. DOE is clarifying in the final rule that
self-cleaning operation is an active mode not intended to heat or cook
food that is user-selectable, separate from the normal baking mode, and
dedicated to cleaning and removing cooking deposits from the oven
cavity walls.
K. Compliance With Other EPCA Requirements
EPCA requires that any new or amended test procedures for consumer
products must be reasonably designed to produce test results which
measure energy efficiency, energy use, or estimated annual operating
cost of a covered product during a representative average use cycle or
period of use, and must not be unduly burdensome to conduct. (42 U.S.C.
6293(b)(3))
As part of the December 2014 SNOPR, DOE tentatively concluded that
the amended test procedures would produce test results that measure the
energy consumption of conventional ovens during representative use, and
that the test procedures would not be unduly burdensome to conduct. 79
FR 71917-71918 (Dec. 3, 2014).
As discussed in section III.C of this document, the final rule
amends the test procedure for gas ovens to require that the existing
test block be used for all ovens, including ovens with high input
rates. DOE does not expect any increase in testing burden compared to
the existing test procedure, since these tests follow the same
methodology, use the same test equipment, and can be conducted in the
same facilities used for the current energy testing of conventional
ovens. As discussed in section III.D of this document, the final rule
also incorporates by reference AHAM-OV-1-2011 for measuring the overall
oven cavity volume. DOE estimates that it would take on the order of
one-half to one hour to conduct the cavity volume measurement for a
single oven, and $50 to $100 per test for labor. Additionally, because
manufacturers may already be using the AHAM procedure to measure oven
cavity volume, DOE does not anticipate this measurement to be unduly
burdensome to conduct. As discussed in section III.E of this document,
the final rule amends the test procedure so that conventional ovens
equipped with an oven separator are tested in each possible oven
configuration. DOE notes, based on its testing, that this may add two
oven tests for the additional cavity configurations, and add
approximately $2,750 for labor. DOE does not believe this additional
cost represents an excessive burden for test laboratories or
manufacturers given the significant investments necessary to
manufacture, test and market consumer appliances.
IV. Procedural Issues and Regulatory Review
A. Review Under Executive Order 12866
The Office of Management and Budget (OMB) has determined that test
procedure rulemakings do not constitute ``significant regulatory
actions'' under section 3(f) of Executive Order 12866, Regulatory
Planning and Review, 58 FR 51735 (Oct. 4, 1993). Accordingly, this
action was not subject to review under the Executive Order by the
Office of Information and Regulatory Affairs (OIRA) in the Office of
Management and Budget (OMB).
B. Review Under the Regulatory Flexibility Act
The Regulatory Flexibility Act (5 U.S.C. 601 et seq.) requires
preparation of an initial regulatory flexibility analysis (IFRA) for
any rule that by law must be proposed for public comment and a final
regulatory flexibility analysis for any such rule that an agency adopts
as a final rule, unless the agency certifies that the rule, if
promulgated, will not have a significant economic impact on a
substantial number of small entities. As required by Executive Order
13272, ``Proper Consideration of Small Entities in Agency Rulemaking,''
67 FR 53461 (August 16, 2002), DOE published procedures and policies on
February 19, 2003 to ensure that the potential impacts of its rules on
small entities are properly considered during the DOE rulemaking
process. 68 FR 7990. DOE has made its procedures and policies available
on the Office of the General Counsel's Web site: https://energy.gov/gc/office-general-counsel.
DOE reviewed this final rule under the provisions of the Regulatory
Flexibility Act and the procedures and policies published on February
19, 2003. The final rule clarifies that the existing test method for
ovens is applicable to gas ovens with higher input rates. The final
rule also includes a test method for conventional ovens with oven
separators and incorporates by reference a test method to measure oven
cavity volume.
[[Page 37962]]
The Small Business Administration (SBA) considers a business entity
to be a small business, if, together with its affiliates, it employs
less than a threshold number of workers or earns less than the average
annual receipts specified in 13 CFR part 121. The threshold values set
forth in these regulations use size standards and codes established by
the North American Industry Classification System (NAICS) that are
available at: https://www.sba.gov/sites/default/files/files/Size_Standards_Table.pdf. The threshold number for NAICS classification
code 335221, titled ``Household Cooking Appliance Manufacturing,'' is
750 employees; this classification includes manufacturers of
residential conventional ovens.
Most of the manufacturers supplying conventional ovens are large
multinational corporations. DOE surveyed the AHAM member directory to
identify manufacturers of conventional ovens and conventional ranges.
DOE then consulted publicly-available data, purchased company reports
from vendors such as Dun and Bradstreet, and contacted manufacturers,
where needed, to determine if they meet the SBA's definition of a
``small business manufacturing facility'' and have their manufacturing
facilities located within the United States. Based on this analysis,
DOE estimates that there are seven small businesses that manufacture
conventional ovens and conventional ranges subject to the proposed test
procedure amendments.
For the reasons stated in the preamble, DOE has concluded that the
final rule would not have a significant impact on small manufacturers
under the applicable provisions of the Regulatory Flexibility Act. The
final rule clarifies that DOE's existing test procedures in Appendix I
for conventional ovens are applicable to conventional ovens with higher
input rates. These tests follow the same methodology, use the same test
equipment, and can be conducted in the same facilities used for the
current energy testing of conventional ovens, so there would be no
additional facility costs required by the final rule. Additionally, the
incorporation by reference of AHAM-OV-1-2011 to measure oven cavity
volume and the addition of a test method to measure conventional ovens
with an oven separator will not significantly impact small
manufacturers under the applicable provisions of the Regulatory
Flexibility Act. DOE estimates a cost of $4,500 for an average small
manufacturer to measure the cavity volume of all of its product
offerings which is only 0.03 percent of the average annual revenue of
the seven identified small businesses. This estimate assumes $100 per
test as described in section III.K of this notice, with up to 44 tests
per manufacturer. Additionally, no small conventional oven
manufacturer, as defined by the SBA, offers a product with an oven
separator.
For these reasons, DOE concludes and certifies that this final rule
would not have a significant economic impact on a substantial number of
small entities. Accordingly, DOE has not prepared a regulatory
flexibility analysis for this rulemaking. DOE has transmitted the
certification and supporting statement of factual basis to the Chief
Counsel for Advocacy of the SBA for review under 5 U.S.C. 605(b).
C. Review Under the Paperwork Reduction Act of 1995
Manufacturers of conventional ovens must certify to DOE that their
products comply with any applicable energy conservation standards. In
certifying compliance, manufacturers must test their products according
to the DOE test procedures for conventional ovens, including any
amendments adopted for those test procedures. DOE has established
regulations for the certification and recordkeeping requirements for
all covered consumer products and commercial equipment, including
conventional ovens. 76 FR 12422 (March 7, 2011). The collection-of-
information requirement for the certification and recordkeeping is
subject to review and approval by OMB under the Paperwork Reduction Act
(PRA). This requirement has been approved by OMB under OMB control
number 1910-1400. In an application to renew the OMB information
collection approval for DOE's certification and recordkeeping
requirements, DOE included an estimated burden for manufacturers of
conventional ovens. OMB has approved the revised information collection
for DOE's certification and recordkeeping requirements through November
30, 2017. 80 FR 5099 (January 30, 2015). DOE estimated that it will
take each respondent approximately 30 hours total per company per year
to comply with the certification and recordkeeping requirements based
on 20 hours of technician/technical work and 10 hours clerical work to
submit the Compliance and Certification Management System templates.
This rulemaking would include recordkeeping requirements on
manufacturers that are associated with executing and maintaining the
test data for this equipment. DOE recognizes that recordkeeping burden
may vary substantially based on company preferences and practices.
Notwithstanding any other provision of the law, no person is
required to respond to, nor shall any person be subject to a penalty
for failure to comply with, a collection of information subject to the
requirements of the PRA, unless that collection of information displays
a currently valid OMB Control Number.
D. Review Under the National Environmental Policy Act of 1969
In this final rule, DOE amends its test procedure for conventional
ovens. DOE has determined that this rule falls into a class of actions
that are categorically excluded from review under the National
Environmental Policy Act of 1969 (42 U.S.C. 4321 et seq.) and DOE's
implementing regulations at 10 CFR part 1021. Specifically, this rule
amends an existing rule without affecting the amount, quality or
distribution of energy usage, and, therefore, will not result in any
environmental impacts. Thus, this rulemaking is covered by Categorical
Exclusion A5 under 10 CFR part 1021, subpart D, which applies to any
rulemaking that interprets or amends an existing rule without changing
the environmental effect of that rule. Accordingly, neither an
environmental assessment nor an environmental impact statement is
required.
E. Review Under Executive Order 13132
Executive Order 13132, ``Federalism,'' 64 FR 43255 (August 4,
1999), imposes certain requirements on agencies formulating and
implementing policies or regulations that preempt State law or that
have Federalism implications. The Executive Order requires agencies to
examine the constitutional and statutory authority supporting any
action that would limit the policymaking discretion of the States and
to carefully assess the necessity for such actions. The Executive Order
also requires agencies to have an accountable process to ensure
meaningful and timely input by State and local officials in the
development of regulatory policies that have Federalism implications.
On March 14, 2000, DOE published a statement of policy describing the
intergovernmental consultation process it will follow in the
development of such regulations. 65 FR 13735. DOE examined this final
rule and determined that it will not have a substantial direct effect
on the States, on the relationship between the national government and
the States, or on the distribution of power and responsibilities among
the
[[Page 37963]]
various levels of government. EPCA governs and prescribes Federal
preemption of State regulations as to energy conservation for the
products that are the subject of this final rule. States can petition
DOE for exemption from such preemption to the extent, and based on
criteria, set forth in EPCA. (42 U.S.C. 6297(d)) No further action is
required by Executive Order 13132.
F. Review Under Executive Order 12988
Regarding the review of existing regulations and the promulgation
of new regulations, section 3(a) of Executive Order 12988, ``Civil
Justice Reform,'' 61 FR 4729 (Feb. 7, 1996), imposes on Federal
agencies the general duty to adhere to the following requirements: (1)
Eliminate drafting errors and ambiguity; (2) write regulations to
minimize litigation; (3) provide a clear legal standard for affected
conduct rather than a general standard; and (4) promote simplification
and burden reduction. Section 3(b) of Executive Order 12988
specifically requires that Executive agencies make every reasonable
effort to ensure that the regulation: (1) Clearly specifies the
preemptive effect, if any; (2) clearly specifies any effect on existing
Federal law or regulation; (3) provides a clear legal standard for
affected conduct while promoting simplification and burden reduction;
(4) specifies the retroactive effect, if any; (5) adequately defines
key terms; and (6) addresses other important issues affecting clarity
and general draftsmanship under any guidelines issued by the Attorney
General. Section 3(c) of Executive Order 12988 requires Executive
agencies to review regulations in light of applicable standards in
sections 3(a) and 3(b) to determine whether they are met or it is
unreasonable to meet one or more of them. DOE has completed the
required review and determined that, to the extent permitted by law,
this final rule meets the relevant standards of Executive Order 12988.
G. Review Under the Unfunded Mandates Reform Act of 1995
Title II of the Unfunded Mandates Reform Act of 1995 (UMRA)
requires each Federal agency to assess the effects of Federal
regulatory actions on State, local, and Tribal governments and the
private sector. Public Law 104-4, sec. 201 (codified at 2 U.S.C. 1531).
For a regulatory action resulting in a rule that may cause the
expenditure by State, local, and Tribal governments, in the aggregate,
or by the private sector of $100 million or more in any one year
(adjusted annually for inflation), section 202 of UMRA requires a
Federal agency to publish a written statement that estimates the
resulting costs, benefits, and other effects on the national economy.
(2 U.S.C. 1532(a), (b)) The UMRA also requires a Federal agency to
develop an effective process to permit timely input by elected officers
of State, local, and Tribal governments on a proposed ``significant
intergovernmental mandate,'' and requires an agency plan for giving
notice and opportunity for timely input to potentially affected small
governments before establishing any requirements that might
significantly or uniquely affect small governments. On March 18, 1997,
DOE published a statement of policy on its process for
intergovernmental consultation under UMRA. 62 FR 12820; also available
at https://energy.gov/gc/office-general-counsel. DOE examined this final
rule according to UMRA and its statement of policy and determined that
the rule contains neither an intergovernmental mandate, nor a mandate
that may result in the expenditure of $100 million or more in any year,
so these requirements do not apply.
H. Review Under the Treasury and General Government Appropriations Act,
1999
Section 654 of the Treasury and General Government Appropriations
Act, 1999 (Pub. L. 105-277) requires Federal agencies to issue a Family
Policymaking Assessment for any rule that may affect family well-being.
This final rule will not have any impact on the autonomy or integrity
of the family as an institution. Accordingly, DOE has concluded that it
is not necessary to prepare a Family Policymaking Assessment.
I. Review Under Executive Order 12630
DOE has determined, under Executive Order 12630, ``Governmental
Actions and Interference with Constitutionally Protected Property
Rights'' 53 FR 8859 (March 18, 1988), that this regulation will not
result in any takings that might require compensation under the Fifth
Amendment to the U.S. Constitution.
J. Review Under Treasury and General Government Appropriations Act,
2001
Section 515 of the Treasury and General Government Appropriations
Act, 2001 (44 U.S.C. 3516 note) provides for agencies to review most
disseminations of information to the public under guidelines
established by each agency pursuant to general guidelines issued by
OMB. OMB's guidelines were published at 67 FR 8452 (Feb. 22, 2002), and
DOE's guidelines were published at 67 FR 62446 (Oct. 7, 2002). DOE has
reviewed this final rule under the OMB and DOE guidelines and has
concluded that it is consistent with applicable policies in those
guidelines.
K. Review Under Executive Order 13211
Executive Order 13211, ``Actions Concerning Regulations That
Significantly Affect Energy Supply, Distribution, or Use,'' 66 FR 28355
(May 22, 2001), requires Federal agencies to prepare and submit to OMB,
a Statement of Energy Effects for any significant energy action. A
``significant energy action'' is defined as any action by an agency
that promulgated or is expected to lead to promulgation of a final
rule, and that: (1) Is a significant regulatory action under Executive
Order 12866, or any successor order; and (2) is likely to have a
significant adverse effect on the supply, distribution, or use of
energy; or (3) is designated by the Administrator of OIRA as a
significant energy action. For any significant energy action, the
agency must give a detailed statement of any adverse effects on energy
supply, distribution, or use if the regulation is implemented, and of
reasonable alternatives to the action and their expected benefits on
energy supply, distribution, and use.
This regulatory action is not a significant regulatory action under
Executive Order 12866. Moreover, it would not have a significant
adverse effect on the supply, distribution, or use of energy, nor has
it been designated as a significant energy action by the Administrator
of OIRA. Therefore, it is not a significant energy action, and,
accordingly, DOE has not prepared a Statement of Energy Effects.
L. Review Under Section 32 of the Federal Energy Administration Act of
1974
Under section 301 of the Department of Energy Organization Act
(Pub. L. 95-91; 42 U.S.C. 7101), DOE must comply with section 32 of the
Federal Energy Administration Act of 1974, as amended by the Federal
Energy Administration Authorization Act of 1977. (15 U.S.C. 788; FEAA)
Section 32 essentially provides in relevant part that, where a proposed
rule authorizes or requires use of commercial standards, the notice of
proposed rulemaking must inform the public of the use and background of
such standards. In addition, section 32(c) requires DOE to consult with
the Attorney General and the Chairman of the Federal Trade Commission
(FTC) concerning the impact of the commercial or industry standards on
competition.
[[Page 37964]]
The proposed modifications to the test procedures addressed by this
action incorporate testing methods contained in the AHAM OV-1-2011
standard, ``Procedures for the Determination and Expression of the
Volume of Household Microwave and Conventional Ovens.'' DOE has
evaluated this standard and is unable to conclude whether this industry
standard fully complies with the requirements of section 32(b) of the
FEAA, (i.e., that it was developed in a manner that fully provides for
public participation, comment, and review). DOE has consulted with both
the Attorney General and the Chairman of the FTC about the impact on
competition of using the methods contained in these standards and has
received no comments objecting to their use.
M. Congressional Notification
As required by 5 U.S.C. 801, DOE will report to Congress on the
promulgation of this rule before its effective date. The report will
state that it has been determined that the rule is not a ``major rule''
as defined by 5 U.S.C. 804(2).
N. Approval of the Office of the Secretary
The Secretary of Energy has approved publication of this final
rule.
List of Subjects in 10 CFR Part 430
Administrative practice and procedure, Confidential business
information, Energy conservation, Household appliances, Imports,
Incorporation by reference, Intergovernmental relations, Small
businesses.
Issued in Washington, DC, on June 18, 2015.
Kathleen B. Hogan,
Deputy Assistant Secretary for Energy Efficiency, Energy Efficiency and
Renewable Energy.
For the reasons stated in the preamble, DOE amends part 430 of
Chapter II of Title 10, Code of Federal Regulations as set forth below:
PART 430--ENERGY CONSERVATION PROGRAM FOR CONSUMER PRODUCTS
0
1. The authority citation for part 430 continues to read as follows:
Authority: 42 U.S.C. 6291-6309; 28 U.S.C. 2461 note.
0
2. Section 430.3 is amended by redesignating paragraph (h)(7) as (h)(8)
and adding new paragraph (h)(7) to read as follows:
Sec. 430.3 Materials incorporated by reference.
* * * * *
(h) * * *
(7) AHAM OV-1-2011, (``AHAM OV- 1''), Procedures for the
Determination and Expression of the Volume of Household Microwave and
Conventional Ovens, (2011), IBR approved for appendix I to subpart B.
* * * * *
Appendix I to Subpart B--[Amended]
0
3. Appendix I to subpart B of part 430 is amended:
0
a. By revising the Note;
0
b. In section 1. Definitions, by:
0
i. Redesignating sections 1.2 through 1.19 as sections 1.3 through
1.20, respectively; and
0
ii. Adding new section 1.2;
0
iii. Revising newly redesignated section 1.3;
0
c. In section 2. Test Conditions, by revising sections 2.1 and 2.6;
0
d. By revising section 3. Test Methods and Measurements;
0
e. In section 4. Calculation of Derived Results From Test Measurements,
by:
0
i. Revising sections 4.1.2.1.1, 4.1.2.2.1, 4.1.2.4.3, 4.1.2.5,
4.1.2.5.1, 4.1.2.5.2, 4.1.2.5.3. 4.1.3.2, 4.1.4.1, 4.1.4.2, 4.2.1.2,
4.2.2.2.1, 4.2.2.2.2, and 4.2.3.2; and
0
ii. Adding sections 4.2 and 4.2.1.
The revisions and additions read as follows:
Appendix I to Subpart B of Part 430--Uniform Test Method for Measuring
the Energy Consumption of Conventional Ranges, Conventional Cooking
Tops, Conventional Ovens, and Microwave Ovens
Note: Any representation related to active mode energy
consumption of conventional ranges, conventional cooking tops, and
conventional ovens made after December 29, 2015 must be based upon
results generated under this test procedure. Any representation
related to standby mode and off mode energy consumption of
conventional ranges, conventional cooking tops, conventional ovens,
and microwave ovens must be based upon results generated under this
test procedure.
Upon the compliance date(s) of any energy conservation standard(s)
for conventional ranges, conventional cooking tops, conventional ovens,
and microwave ovens, use of the applicable provisions of this test
procedure to demonstrate compliance with the energy conservation
standard(s) will also be required.
1. Definitions
* * * * *
1.2 AHAM-OV-1 means the test standard published by the Association
of Home Appliance Manufacturers titled, ``Procedures for the
Determination and Expression of the Volume of Household Microwave and
Conventional Ovens,'' AHAM OV-1-2011 (incorporated by reference; see
Sec. 430.3).
1.3 Built-in means the product is enclosed in surrounding
cabinetry, walls, or other similar structures on at least three sides.
* * * * *
2. Test Conditions
2.1 Installation A freestanding conventional range or oven shall be
installed with the back directly against, or as near as possible to, a
vertical wall which extends at least 1 foot above and on either side of
the appliance. There shall be no side walls. A drop-in, built-in, or
wall-mounted appliance shall be installed in an enclosure in accordance
with the manufacturer's instructions. If the manufacturer's
instructions specify that the appliance may be used in multiple
installation conditions, the appliance shall be installed according to
the built-in configuration. Regardless of the installation condition,
conventional cooking products are to be completely assembled with all
handles, knobs, guards, etc. mounted in place. Any electric resistance
heaters, gas burners, baking racks, and baffles shall be in place in
accordance with the manufacturer's instructions; however, broiler pans
are to be removed from the oven's baking compartment.
* * * * *
2.6 Normal nonoperating temperature. All areas of the appliance to
be tested shall attain the normal nonoperating temperature, as defined
in section 1.13 of this appendix, before any testing begins. The
equipment for measuring the applicable normal nonoperating temperature
shall be as described in sections 2.9.3.1, 2.9.3.2, 2.9.3.3, and
2.9.3.4 of this appendix, as applicable.
* * * * *
3. Test Methods and Measurements
3.1 Test methods.
3.1.1 Conventional oven. Perform a test by establishing the testing
conditions set forth in section 2, Test Conditions, of this appendix
and turn off the gas flow to the conventional cooking top, if so
equipped. Before beginning the test, the conventional oven shall be at
its normal non-operating temperature as defined in section 1.13 and
described in section 2.6 of this appendix. Set the conventional oven
test block W1 approximately in the center of the usable
baking space. If
[[Page 37965]]
there is a selector switch for selecting the mode of operation of the
oven, set it for normal baking. If an oven permits baking by either
forced convection by using a fan, or without forced convection, the
oven is to be tested in each of those two modes. The oven shall remain
on for one complete thermostat ``cut-off/cut-on'' of the electrical
resistance heaters or gas burners after the test block temperature has
increased 234 [deg]F (130 [deg]C) above its initial temperature.
3.1.1.1 Self-cleaning operation of a conventional oven. If the
conventional oven is capable of operating in a user-selectable self-
cleaning mode, separate from the normal baking mode and dedicated to
cleaning and removing cooking deposits from the oven cavity walls,
establish the test conditions set forth in section 2, Test Conditions,
of this appendix. Turn off the gas flow to the conventional cooking
top. The temperature of the conventional oven shall be its normal non-
operating temperature as defined in section 1.13 and described in
section 2.6 of this appendix. Then set and start the conventional
oven's self-cleaning process in accordance with the manufacturer's
instructions. If the self-cleaning process is adjustable, use the
average time recommended by the manufacturer for a moderately soiled
oven.
3.1.1.2 Conventional oven standby mode and off mode power.
Establish the standby mode and off mode testing conditions set forth in
section 2, Test Conditions, of this appendix. For conventional ovens
that take some time to enter a stable state from a higher power state
as discussed in Section 5, Paragraph 5.1, Note 1 of IEC 62301 (Second
Edition) (incorporated by reference; see Sec. 430.3), allow sufficient
time for the conventional oven to reach the lower power state before
proceeding with the test measurement. Follow the test procedure as
specified in Section 5, Paragraph 5.3.2 of IEC 62301 (Second Edition)
for testing in each possible mode as described in 3.1.1.2.1 and
3.1.1.2.2 of this appendix. For units in which power varies as a
function of displayed time in standby mode, set the clock time to 3:23
at the end of the stabilization period specified in Section 5,
Paragraph 5.3 of IEC 62301 (First Edition), and use the average power
approach described in Section 5, Paragraph 5.3.2(a) of IEC 62301 (First
Edition), but with a single test period of 10 minutes +0/-2 sec after
an additional stabilization period until the clock time reaches 3:33.
3.1.1.2.1 If the conventional oven has an inactive mode, as defined
in section 1.12 of this appendix, measure and record the average
inactive mode power of the conventional oven, PIA, in watts.
3.1.1.2.2 If the conventional oven has an off mode, as defined in
section 1.14 of this appendix, measure and record the average off mode
power of the conventional oven, POM, in watts.
3.1.1.3 Conventional oven cavity volume. Measure the oven cavity
volume according to the test procedure specified in Sections 3, 5.1 and
5.2 of AHAM-OV-1 (incorporated by reference; see Sec. 430.3).
3.1.2 Conventional cooking top. Establish the test conditions set
forth in section 2, Test Conditions, of this appendix. Turn off the gas
flow to the conventional oven(s), if so equipped. The temperature of
the conventional cooking top shall be its normal nonoperating
temperature as defined in section 1.13 and described in section 2.6 of
this appendix. Set the test block in the center of the surface unit
under test. The small test block, W2, shall be used on
electric surface units of 7 inches (178 mm) or less in diameter. The
large test block, W3, shall be used on electric surface
units over 7 inches (178 mm) in diameter and on all gas surface units.
Turn on the surface unit under test and set its energy input rate
to the maximum setting. When the test block reaches 144[emsp14][deg]F
(80 [deg]C) above its initial test block temperature, immediately
reduce the energy input rate to 255 percent of the maximum
energy input rate. After 150.1 minutes at the reduced
energy setting, turn off the surface unit under test.
3.1.2.1 Conventional cooking top standby mode and off mode power.
Establish the standby mode and off mode testing conditions set forth in
section 2, Test Conditions, of this appendix. For conventional cooktops
that take some time to enter a stable state from a higher power state
as discussed in Section 5, Paragraph 5.1, Note 1 of IEC 62301 (Second
Edition) (incorporated by reference; see Sec. 430.3), allow sufficient
time for the conventional cooking top to reach the lower power state
before proceeding with the test measurement. Follow the test procedure
as specified in Section 5, Paragraph 5.3.2 of IEC 62301 (Second
Edition) for testing in each possible mode as described in sections
3.1.2.1.1 and 3.1.2.1.2 of this appendix. For units in which power
varies as a function of displayed time in standby mode, set the clock
time to 3:23 at the end of the stabilization period specified in
Section 5, Paragraph 5.3 of IEC 62301 (First Edition), and use the
average power approach described in Section 5, Paragraph 5.3.2(a) of
IEC 62301 (First Edition), but with a single test period of 10 minutes
+0/-2 sec after an additional stabilization period until the clock time
reaches 3:33.
3.1.2.1.1 If the conventional cooking top has an inactive mode, as
defined in section 1.12 of this appendix, measure and record the
average inactive mode power of the conventional cooking top,
PIA, in watts.
3.1.2.1.2 If the conventional cooking top has an off mode, as
defined in section 1.14 of this appendix, measure and record the
average off mode power of the conventional cooking top, POM,
in watts.
3.1.3 Conventional range standby mode and off mode power. Establish
the standby mode and off mode testing conditions set forth in section
2, Test Conditions, of this appendix. For conventional ranges that take
some time to enter a stable state from a higher power state as
discussed in Section 5, Paragraph 5.1, Note 1 of IEC 62301 (Second
Edition) (incorporated by reference; see Sec. 430.3), allow sufficient
time for the conventional range to reach the lower power state before
proceeding with the test measurement. Follow the test procedure as
specified in Section 5, Paragraph 5.3.2 of IEC 62301 (Second Edition)
for testing in each possible mode as described in sections 3.1.3.1 and
3.1.3.2 of this appendix. For units in which power varies as a function
of displayed time in standby mode, set the clock time to 3:23 at the
end of the stabilization period specified in Section 5, Paragraph 5.3
of IEC 62301 (First Edition), and use the average power approach
described in Section 5, Paragraph 5.3.2(a) of IEC 62301 (First
Edition), but with a single test period of 10 minutes +0/-2 sec after
an additional stabilization period until the clock time reaches 3:33.
3.1.3.1 If the conventional range has an inactive mode, as defined
in section 1.12 of this appendix, measure and record the average
inactive mode power of the conventional range, PIA, in
watts.
3.1.3.2 If the conventional range has an off mode, as defined in
section 1.14 of this appendix, measure and record the average off mode
power of the conventional range, POM, in watts.
3.1.4 Microwave oven.
3.1.4.1 Microwave oven test standby mode and off mode power.
Establish the testing conditions set forth in section 2, Test
Conditions, of this appendix. For microwave ovens that drop from a
higher power state to a lower power state as discussed in Section 5,
Paragraph 5.1, Note 1 of IEC 62301 (Second Edition) (incorporated by
reference; see Sec. 430.3), allow sufficient
[[Page 37966]]
time for the microwave oven to reach the lower power state before
proceeding with the test measurement. Follow the test procedure as
specified in Section 5, Paragraph 5.3.2 of IEC 62301 (Second Edition).
For units in which power varies as a function of displayed time in
standby mode, set the clock time to 3:23 and use the average power
approach described in Section 5, Paragraph 5.3.2(a) of IEC 62301 (First
Edition), but with a single test period of 10 minutes +0/-2 sec after
an additional stabilization period until the clock time reaches 3:33.
If a microwave oven is capable of operation in either standby mode or
off mode, as defined in sections 1.18 and 1.14 of this appendix,
respectively, or both, test the microwave oven in each mode in which it
can operate.
3.2 Test measurements.
3.2.1 Conventional oven test energy consumption. If the oven
thermostat controls the oven temperature without cycling on and off,
measure the energy consumed, EO, when the temperature of the
block reaches TO (TO is 234[emsp14][deg]F (130
[deg]C) above the initial block temperature, TI). If the
oven thermostat operates by cycling on and off, make the following
series of measurements: Measure the block temperature, TA,
and the energy consumed, EA, or volume of gas consumed,
VA, at the end of the last ``ON'' period of the conventional
oven before the block reaches TO. Measure the block
temperature, TB, and the energy consumed, EB, or
volume of gas consumed, VB, at the beginning of the next
``ON'' period. Measure the block temperature, TC, and the
energy consumed, EC, or volume of gas consumed, VC, at the
end of that ``ON'' period. Measure the block temperature,
TD, and the energy consumed, ED, or volume of gas
consumed, VD, at the beginning of the following ``ON''
period. Energy measurements for EO, EA,
EB, EC, and ED should be expressed in
watt-hours (kJ) for conventional electric ovens, and volume
measurements for VA, VB, VC, and
VD should be expressed in standard cubic feet (L) of gas for
conventional gas ovens. For a gas oven, measure in watt-hours (kJ) any
electrical energy, EIO, consumed by an ignition device or
other electrical components required for the operation of a
conventional gas oven while heating the test block to TO.
3.2.1.1 Conventional oven average test energy consumption. If the
conventional oven permits baking by either forced convection or without
forced convection and the oven thermostat does not cycle on and off,
measure the energy consumed with the forced convection mode,
(EO)1, and without the forced convection mode,
(EO)2, when the temperature of the block reaches
TO (TO is 234[emsp14][deg]F (130 [deg]C) above
the initial block temperature, TI). If the conventional oven
permits baking by either forced convection or without forced convection
and the oven thermostat operates by cycling on and off, make the
following series of measurements with and without the forced convection
mode: Measure the block temperature, TA, and the energy
consumed, EA, or volume of gas consumed, VA, at
the end of the last ``ON'' period of the conventional oven before the
block reaches TO. Measure the block temperature,
TB, and the energy consumed, EB, or volume of gas
consumed, VB, at the beginning of the next ``ON'' period.
Measure the block temperature, TC, and the energy consumed,
EC, or volume of gas consumed, VC, at the end of
that ``ON'' period. Measure the block temperature, TD, and
the energy consumed, ED, or volume of gas consumed,
VD, at the beginning of the following ``ON'' period. Energy
measurements for EO, EA, EB,
EC, and ED should be expressed in watt-hours (kJ)
for conventional electric ovens, and volume measurements for
VA, VB, VC, and VD should
be expressed in standard cubic feet (L) of gas for conventional gas
ovens. For a gas oven that can be operated with or without forced
convection, measure in watt-hours (kJ) any electrical energy consumed
by an ignition device or other electrical components required for the
operation of a conventional gas oven while heating the test block to
TO using the forced convection mode,
(EIO)1, and without using the forced convection
mode, (EIO)2.
3.2.1.2 Conventional oven fan-only mode energy consumption. If the
conventional oven is capable of operation in fan-only mode, measure the
fan-only mode energy consumption, EOF, expressed in
kilowatt-hours (kJ) of electricity consumed by the conventional oven
for the duration of fan-only mode, using a watt-hour meter as specified
in section 2.9.1.1 of this appendix. Alternatively, if the duration of
fan-only mode is known, the watt-hours consumed may be measured for a
period of 10 minutes in fan-only mode, using a watt-hour meter as
specified in section 2.9.1.1 of this appendix. Multiply this value by
the time in minutes that the conventional oven remains in fan-only
mode, tOF, and divide by 10,000 to obtain EOF.
The alternative approach may be used only if the resulting
EOF is representative of energy use during the entire fan-
only mode.
3.2.1.3 Energy consumption of self-cleaning operation. Measure the
energy consumption, ES, in watt-hours (kJ) of electricity or
the volume of gas consumption, VS, in standard cubic feet
(L) during the self-cleaning test set forth in section 3.1.1.1 of this
appendix. For a gas oven, also measure in watt-hours (kJ) any
electrical energy, EIS, consumed by ignition devices or
other electrical components required during the self-cleaning test.
3.2.1.4 Standby mode and off mode energy consumption. Make
measurements as specified in section 3.1.1.2 of this appendix. If the
conventional oven is capable of operating in inactive mode, as defined
in section 1.12 of this appendix, measure the average inactive mode
power of the conventional oven, PIA, in watts as specified
in section 3.1.1.2.1 of this appendix. If the conventional oven is
capable of operating in off mode, as defined in section 1.14 of this
appendix, measure the average off mode power of the conventional oven,
POM, in watts as specified in section 3.1.1.2.2 of this
appendix.
3.2.1.5 Conventional oven cavity volume. Measure the oven cavity
volume, CVO, in cubic feet (L), as specified in section
3.1.1.3 of this appendix.
3.2.2 Conventional surface unit test energy consumption.
3.2.2.1 Conventional surface unit average test energy consumption.
For the surface unit under test, measure the energy consumption,
ECT, in watt-hours (kJ) of electricity or the volume of gas
consumption, VCT, in standard cubic feet (L) of gas and the
test block temperature, TCT, at the end of the 15 minute
(reduced input setting) test interval for the test specified in section
3.1.2 of this appendix and the total time, tCT, in hours,
that the unit is under test. Measure any electrical energy,
EIC, consumed by an ignition device of a gas heating element
or other electrical components required for the operation of the
conventional gas cooking top in watt-hours (kJ).
3.2.2.2 Conventional surface unit standby mode and off mode energy
consumption. Make measurements as specified in section 3.1.2.1 of this
appendix. If the conventional surface unit is capable of operating in
inactive mode, as defined in section 1.12 of this appendix, measure the
average inactive mode power of the conventional surface unit,
PIA, in watts as specified in section 3.1.2.1.1 of this
appendix. If the conventional surface unit is capable of operating in
off mode, as defined in section 1.14 of this appendix, measure the
average off mode power of the
[[Page 37967]]
conventional surface unit, POM, in watts as specified in
section 3.1.2.1.2 of this appendix.
3.2.3 Conventional range standby mode and off mode energy
consumption. Make measurements as specified in section 3.1.3 of this
appendix. If the conventional range is capable of operating in inactive
mode, as defined in section 1.13 of this appendix, measure the average
inactive mode power of the conventional range, PIA, in watts
as specified in section 3.1.3.1 of this appendix. If the conventional
range is capable of operating in off mode, as defined in section 1.14
of this appendix, measure the average off mode power of the
conventional range, POM, in watts as specified in section
3.1.3.2 of this appendix.
3.2.4 Microwave oven test standby mode and off mode power. Make
measurements as specified in Section 5, Paragraph 5.3 of IEC 62301
(Second Edition) (incorporated by reference; see Sec. 430.3). If the
microwave oven is capable of operating in standby mode, as defined in
section 1.18 of this appendix, measure the average standby mode power
of the microwave oven, PSB, in watts as specified in section
3.1.4.1 of this appendix. If the microwave oven is capable of operating
in off mode, as defined in section 1.14 of this appendix, measure the
average off mode power of the microwave oven, POM, as
specified in section 3.1.4.1.
3.3 Recorded values.
3.3.1 Record the test room temperature, TR, at the start
and end of each range, oven or cooktop test, as determined in section
2.5 of this appendix.
3.3.2 Record the measured test block, test block body, and test
block base weights W1, W2, and W3 in
pounds (kg).
3.3.3 Record the initial temperature, T1, of the test
block under test.
3.3.4 For a conventional oven with a thermostat which operates by
cycling on and off, record the conventional oven test measurements
TA, EA, TB, EB,
TC, EC, TD, and ED for
conventional electric ovens or TA, VA,
TB, VB, TC, VC,
TD, and VD for conventional gas ovens. If the
thermostat controls the oven temperature without cycling on and off,
record EO. For a gas oven which also uses electrical energy
for the ignition or operation of the oven, also record EIO.
3.3.5 For a conventional oven that can be operated with or without
forced convection and the oven thermostat controls the oven temperature
without cycling on and off, measure the energy consumed with the forced
convection mode, (EO)1, and without the forced
convection mode, (EO)2. If the conventional oven
operates with or without forced convection and the thermostat controls
the oven temperature by cycling on and off, record the conventional
oven test measurements TA, EA, TB,
EB, TC, EC, TD, and
ED for conventional electric ovens or TA,
VA, TB, VB, TC,
VC, TD, and VD for conventional gas
ovens. For a gas oven that can be operated with or without forced
convection, measure any electrical energy consumed by an ignition
device or other electrical components used during the forced convection
mode, (EIO)1, and without using the forced
convection mode, (EIO)2.
3.3.6 Record the measured energy consumption, ES, or gas
consumption, VS, and for a gas oven, any electrical energy,
EIS, for the test of the self-cleaning operation of a
conventional oven.
3.3.7 For conventional ovens, record the conventional oven standby
mode and off mode test measurements PIA and POM,
if applicable. For conventional cooktops, record the conventional
cooking top standby mode and off mode test measurements PIA
and POM, if applicable. For conventional ranges, record the
conventional range standby mode and off mode test measurements
PIA and POM, if applicable.
3.3.8 For conventional ovens, record the measured oven cavity
volume, CVO, in cubic feet (L), rounded to the nearest tenth
of a cubic foot (nearest L).
3.3.9 For the surface unit under test, record the electric energy
consumption, ECT, or the gas volume consumption,
VCT, the final test block temperature, TCT, and
the total test time, tCT. For a gas cooking top which uses
electrical energy for ignition of the burners, also record EIC.
3.3.10 Record the heating value, Hn, as determined in
section 2.2.2.2 of this appendix for the natural gas supply.
3.3.11 Record the heating value, Hp, as determined in
section 2.2.2.3 of this appendix for the propane supply.
3.3.12 Record the average standby mode power, PSB, for
the microwave oven standby mode, as determined in section 3.2.4 of this
appendix for a microwave oven capable of operating in standby mode.
Record the average off mode power, POM, for the microwave
oven off mode power test, as determined in section 3.2.4 of this
appendix for a microwave oven capable of operating in off mode.
4. Calculation of Derived Results From Test Measurements
* * * * *
4.1.2.1.1 Annual primary energy consumption. Calculate the annual
primary energy consumption for cooking, ECO, expressed in
kilowatt-hours (kJ) per year for electric ovens and in kBtus (kJ) per
year for gas ovens, and defined as:
[GRAPHIC] [TIFF OMITTED] TR02JY15.158
for electric ovens,
Where:
EO = test energy consumption as measured in section 3.2.1
or as calculated in section 4.1.1 or section 4.1.1.1 of this
appendix.
Ke = 3.412 Btu/Wh (3.6 kJ/Wh,) conversion factor of watt-
hours to Btus.
OO = 29.3 kWh (105,480 kJ) per year, annual useful
cooking energy output of conventional electric oven.
W1 = measured weight of test block in pounds (kg).
Cp = 0.23 Btu/lb-[deg]F (0.96 kJ/kg / [deg]C), specific
heat of test block.
TS = 234[emsp14][deg]F (130 [deg]C), temperature rise of
test block.
[GRAPHIC] [TIFF OMITTED] TR02JY15.159
for gas ovens,
Where:
EO = test energy consumption as measured in section 3.2.1
or as calculated in section 4.1.1 or section 4.1.1.1 of this
appendix.
OO = 88.8 kBtu (93,684 kJ) per year, annual useful
cooking energy output of conventional gas oven.
W1, Cp and TS are the same as
defined above.
* * * * *
4.1.2.2.1 Annual primary energy consumption. Calculate the annual
primary energy consumption for conventional oven self-cleaning
operations, ESC, expressed in kilowatt-hours (kJ) per year
for electric ovens and in kBtus (kJ) for gas ovens, and defined as:
ESC = ES x Se x K, for electric ovens,
Where:
ES = energy consumption in watt-hours, as measured in
section 3.2.1.3 of this appendix.
Se = 4, average number of times a self-cleaning operation
of a conventional electric oven is used per year.
K = 0.001 kWh/Wh conversion factor for watt-hours to kilowatt-hours.
or
ESC VS x H x Sg x K, for gas ovens,
Where:
VS = gas consumption in standard cubic feet (L), as
measured in section 3.2.1.3 of this appendix.
H = Hn or Hp, the heating value of the gas
used in the test as specified in sections 2.2.2.2 and 2.2.2.3 of
this appendix in Btus per standard cubic foot (kJ/L).
Sg = 4, average number of times a self-cleaning operation
of a conventional gas oven is used per year.
[[Page 37968]]
K = 0.001 kBtu/Btu conversion factor for Btus to kBtus
* * * * *
4.1.2.4.3 Conventional gas oven energy consumption. Calculate the
total annual gas energy consumption of a conventional gas oven,
EAOG, expressed in kBtus (kJ) per year and defined as:
EAOG = ECO + ESC,
Where:
ECO = annual primary cooking energy consumption as
determined in section 4.1.2.1.1 of this appendix.
ESC = annual primary self-cleaning energy consumption as
determined in section 4.1.2.2.1 of this appendix.
If the conventional gas oven uses electrical energy, calculate the
total annual electrical energy consumption, EAOE, expressed
in kilowatt-hours (kJ) per year and defined as:
EAOE =ESO +ESS,
Where:
ESO = annual secondary cooking energy consumption as
determined in section 4.1.2.1.2 of this appendix.
ESS = annual secondary self-cleaning energy consumption
as determined in section 4.1.2.2.2 of this appendix.
If the conventional gas oven uses electrical energy, also calculate
the total integrated annual electrical energy consumption,
IEAOE, expressed in kilowatt-hours (kJ) per year and defined
as:
IEAOE = ESO + ESS + EOTLP +
(EOF x NOG),
Where:
ESO = annual secondary cooking energy consumption as
determined in section 4.1.2.1.2 of this appendix.
ESS = annual secondary self-cleaning energy consumption
as determined in section 4.1.2.2.2 of this appendix.
EOTLP = annual combined low-power mode energy consumption
as determined in section 4.1.2.3 of this appendix.
EOF = fan-only mode energy consumption as measured in
section 3.2.1.2 of this appendix.
NOG = representative number of annual conventional gas
oven cooking cycles per year, which is equal to 183 cycles for a
conventional gas oven without self-clean capability and 197 cycles
for a conventional gas oven with self-clean capability.
4.1.2.5 Total annual energy consumption of multiple conventional
ovens and conventional ovens with an oven separator. If the cooking
appliance includes more than one conventional oven or consists of a
conventional oven equipped with an oven separator that allows for
cooking using the entire oven cavity or, if the separator is installed,
splitting the oven into two smaller cavities, calculate the total
annual energy consumption of the conventional oven(s) using the
following equations:
4.1.2.5.1 Conventional electric oven energy consumption. Calculate
the total annual energy consumption, ETO, in kilowatt-hours
(kJ) per year and defined as:
ETO = EACO + EASC
Where:
[GRAPHIC] [TIFF OMITTED] TR02JY15.160
is the average annual primary energy consumption for cooking, and
where:
n = number of conventional ovens in the basic model or, if the
cooking appliance is equipped with an oven separator, the number of
oven cavity configurations.
ECO = annual primary energy consumption for cooking as
determined in section 4.1.2.1.1 of this appendix.
[GRAPHIC] [TIFF OMITTED] TR02JY15.161
is the average annual self-cleaning energy consumption,
Where:
n = number of self-cleaning conventional ovens in the basic model.
ESC = annual primary self-cleaning energy consumption as
determined according to section 4.1.2.2.1 of this appendix.
4.1.2.5.2 Conventional electric oven integrated energy consumption.
Calculate the total integrated annual energy consumption,
IETO, in kilowatt-hours (kJ) per year and defined as:
IETO = EACO + EASC + EOTLP + (EOF x NOE)
Where
[GRAPHIC] [TIFF OMITTED] TR02JY15.162
is the average annual primary energy consumption for cooking, and
where:
n = number of conventional ovens in the cooking appliance or, if the
cooking appliance is equipped with an oven separator, the number of
oven cavity configurations.
ECO = annual primary energy consumption for cooking as
determined in section 4.1.2.1.1 of this appendix.
[GRAPHIC] [TIFF OMITTED] TR02JY15.163
is the average annual self-cleaning energy consumption,
Where:
n = number of self-cleaning conventional ovens in the basic model.
ESC = annual primary self-cleaning energy consumption as
determined according to section 4.1.2.2.1 of this appendix.
EOTLP = annual combined low-power mode energy consumption
for the cooking appliance as determined in section 4.1.2.3 of this
appendix.
EOF = fan-only mode energy consumption as measured in
section 3.2.1.2 of this appendix.
NOE = representative number of annual conventional
electric oven cooking cycles per year, which is equal to 219 cycles
for a conventional electric oven without self-clean capability and
204 cycles for a conventional electric oven with self-clean
capability.
4.1.2.5.3 Conventional gas oven energy consumption. Calculate the total
annual gas energy consumption, ETOG, in kBtus (kJ) per year
and defined as:
ETOG = EACO + EASC
Where:
EACO = average annual primary energy consumption for
cooking in kBtus (kJ) per year and is calculated as:
[GRAPHIC] [TIFF OMITTED] TR02JY15.164
Where:
n = number of conventional ovens in the cooking appliance or, if the
cooking appliance is equipped with an oven separator, the number of
oven cavity configurations.
ECO = annual primary energy consumption for cooking as
determined in section 4.1.2.1.1 of this appendix.
and,
EASC = average annual self-cleaning energy consumption in
kBtus (kJ) per year and is calculated as:
[GRAPHIC] [TIFF OMITTED] TR02JY15.165
Where:
n = number of self-cleaning conventional ovens in the basic model.
ESC = annual primary self-cleaning energy consumption as
determined according to section 4.1.2.2.1 of this appendix.
If the oven also uses electrical energy, calculate the total annual
electrical energy consumption, ETOE, in kilowatt-hours (kJ)
per year and defined as:
ETOE = EASO + EAAS
Where:
[GRAPHIC] [TIFF OMITTED] TR02JY15.166
is the average annual secondary energy consumption for cooking,
Where:
n = number of conventional ovens in the basic model or, if the
cooking appliance is equipped with an oven separator, the number of
oven cavity configurations.
ESO = annual secondary energy consumption for cooking of
gas ovens as determined in section 4.1.2.1.2 of this appendix.
[[Page 37969]]
[GRAPHIC] [TIFF OMITTED] TR02JY15.167
is the average annual secondary self-cleaning energy consumption,
Where:
n = number of self-cleaning ovens in the basic model.
ESS = annual secondary self-cleaning energy consumption
of gas ovens as determined in section 4.1.2.2.2 of this appendix.
If the oven also uses electrical energy, also calculate the total
integrated annual electrical energy consumption, IETOE, in
kilowatt-hours (kJ) per year and defined as:
IETOE = EASO + EAAS + EOTLP + (EOF x NOG)
Where:
[GRAPHIC] [TIFF OMITTED] TR02JY15.168
is the average annual secondary energy consumption for cooking,
Where:
n = number of conventional ovens in the basic model or, if the
cooking appliance is equipped with an oven separator, the number of
oven cavity configurations.
ESO = annual secondary energy consumption for cooking of
gas ovens as determined in section 4.1.2.1.2 of this appendix.
[GRAPHIC] [TIFF OMITTED] TR02JY15.169
is the average annual secondary self-cleaning energy consumption,
Where:
n = number of self-cleaning ovens in the basic model.
ESS = annual secondary self-cleaning energy consumption
of gas ovens as determined in section 4.1.2.2.2 of this appendix.
EOTLP = annual combined low-power mode energy consumption
as determined in section 4.1.2.3 of this appendix.
EOF = fan-only mode energy consumption as measured in
section 3.2.1.2 of this appendix.
NOG = representative number of annual conventional gas
oven cooking cycles per year, which is equal to 183 cycles for a
conventional gas oven without self-clean capability and 197 cycles
for a conventional gas oven with self-clean capability.
* * * * *
4.1.3.2 Multiple conventional ovens and conventional ovens with an
oven separator. If the cooking appliance includes more than one
conventional oven or consists of a conventional oven equipped with an
oven separator that allows for cooking using the entire oven cavity or,
if the separator is installed, splitting the oven into two smaller
cavities, calculate the cooking efficiency of the conventional oven(s),
EffTO, using the following equation:
[GRAPHIC] [TIFF OMITTED] TR02JY15.170
Where:
n = number of conventional ovens in the cooking appliance or, if the
cooking appliance is equipped with an oven separator, the number of
oven cavity configurations.
EffAO = cooking efficiency of each oven determined
according to section 4.1.3.1 of this appendix.
* * * * *
4.1.4.1 Conventional oven energy factor. Calculate the energy
factor, or the ratio of useful cooking energy output to the total
energy input, RO, using the following equations:
[GRAPHIC] [TIFF OMITTED] TR02JY15.171
For electric ovens,
Where:
OO = 29.3 kWh (105,480 kJ) per year, annual useful
cooking energy output.
EAO = total annual energy consumption for electric ovens
as determined in section 4.1.2.4.1 of this appendix.
For gas ovens:
[GRAPHIC] [TIFF OMITTED] TR02JY15.172
Where:
OO = 88.8 kBtu (93,684 kJ) per year, annual useful
cooking energy output.
EAOG = total annual gas energy consumption for
conventional gas ovens as determined in section 4.1.2.4.3 of this
appendix.
EAOE = total annual electrical energy consumption for
conventional gas ovens as determined in section 4.1.2.4.3 of this
appendix.
Ke = 3.412 kBtu/kWh (3,600 kJ/kWh), conversion factor for
kilowatt-hours to kBtus.
4.1.4.2 Conventional oven integrated energy factor. Calculate the
integrated energy factor, or the ratio of useful cooking energy output
to the total integrated energy input, IRO, using the
following equations:
[GRAPHIC] [TIFF OMITTED] TR02JY15.173
For electric ovens,
Where:
OO = 29.3 kWh (105,480 kJ) per year, annual useful
cooking energy output.
IEAO = total integrated annual energy consumption for
electric ovens as determined in section 4.1.2.4.2 of this appendix.
For gas ovens:
[GRAPHIC] [TIFF OMITTED] TR02JY15.174
Where:
OO = 88.8 kBtu (93,684 kJ) per year, annual useful
cooking energy output.
EAOG = total annual gas energy consumption for
conventional gas ovens as determined in section 4.1.2.4.3 of this
appendix.
IEAOE = total integrated annual electrical energy
consumption for conventional gas ovens as determined in section
4.1.2.4.3 of this appendix.
Ke = 3.412 kBtu/kWh (3,600 kJ/kWh), conversion factor for
kilowatt-hours to kBtus.
4.2 Conventional cooking top.
4.2.1 Surface unit cooking efficiency.
* * * * *
4.2.1.2 Gas surface unit cooking efficiency. Calculate the cooking
efficiency, EffSU, of the gas surface unit under test,
defined as:
[GRAPHIC] [TIFF OMITTED] TR02JY15.175
Where:
W3 = measured weight of test block as measured in section
3.3.2 of this appendix, expressed in pounds (kg).
Cp, and TSU are the same as defined in section
4.2.1.1 of this appendix.
and,
E = (VCT x H) + (EIC x Ke),
Where:
VCT = total gas consumption in standard cubic feet (L)
for the gas surface unit test as measured in section 3.2.2.1 of this
appendix.
EIC = electrical energy consumed in watt-hours (kJ) by an
ignition device of a gas surface unit as measured in section 3.2.2.1
of this appendix.
Ke = 3.412 Btu/Wh (3.6 kJ/Wh), conversion factor of watt-
hours to Btus.
H = either Hn or Hp, the heating value of the
gas used in the test as specified in sections 2.2.2.2 and 2.2.2.3 of
this appendix, expressed in Btus per standard cubic foot (kJ/L) of
gas.
* * * * *
4.2.2.2.1 Annual cooking energy consumption. Calculate the annual
energy consumption for cooking, ECC, in kBtus (kJ) per year
for a gas cooking top, defined as:
[GRAPHIC] [TIFF OMITTED] TR02JY15.176
Where:
OCT = 527.6 kBtu (556,618 kJ) per year, annual useful
cooking energy output.
EffCT = the gas cooking top efficiency as defined in
section 4.2.1.3 of this appendix.
[[Page 37970]]
4.2.2.2.2 Total integrated annual energy consumption of a
conventional gas cooking top. Calculate the total integrated annual
energy consumption of a conventional gas cooking top, IECA,
in kBtus (kJ) per year, defined as:
IECA= ECC + (ECTSO x Ke)
Where:
ECC = energy consumption for cooking as determined in
section 4.2.2.2.1 of this appendix.
ECTSO = conventional cooking top combined low-power mode
energy consumption = [(PIA x SIA) +
(POM x SOM)] x K,
Where:
PIA = conventional cooking top inactive mode power, in
watts, as measured in section 3.1.2.1.1 of this appendix.
POM = conventional cooking top off mode power, in watts,
as measured in section 3.1.2.1.2 of this appendix.
If the conventional cooking top has both inactive mode and off mode
annual hours, SIA and SOM both equal 4273.4;
If the conventional cooking top has an inactive mode but no off
mode, the inactive mode annual hours, SIA, is equal to
8546.9, and the off mode annual hours, SOM, is equal to
0;
If the conventional cooking top has an off mode but no inactive
mode, SIA is equal to 0, and SOM is equal to
8546.9;
K = 0.001 kWh/Wh conversion factor for watt-hours to kilowatt-hours.
Ke = 3.412 kBtu/kWh (3,600 kJ/kWh), conversion factor for
kilowatt-hours to kBtus.
* * * * *
4.2.3.2 Conventional cooking top integrated energy factor.
Calculate the integrated energy factor or ratio of useful cooking
energy output for cooking to the total integrated energy input,
IRCT, as follows:
For electric cooking tops,
[GRAPHIC] [TIFF OMITTED] TR02JY15.177
Where:
OCT = 173.1 kWh (623,160 kJ) per year, annual useful
cooking energy output of cooking top.
IECA = total annual integrated energy consumption of
cooking top determined according to section 4.2.2.1.2 of this
appendix.
For gas cooking tops,
[GRAPHIC] [TIFF OMITTED] TR02JY15.178
Where:
OCT = 527.6 kBtu (556,618 kJ) per year, annual useful
cooking energy output of cooking top.
IECA = total integrated annual energy consumption of
cooking top determined according to section 4.2.2.2.2 of this
appendix.
* * * * *
[FR Doc. 2015-15886 Filed 7-1-15; 8:45 am]
BILLING CODE 6450-01-P
