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Department for Business, Energy and Industrial Strategy

Professional foodservice equipment (PFSE)

This new category represents equipment used in the preparation of food in the professional foodservice industry. Eligible equipment for the ETL are combination steam ovens, convection ovens, undercounter dishwashers and hood-type dishwashers.

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Combination Steam Ovens

Combination steam ovens are used in the preparation of food within the professional foodservice industry, and are also referred to as combi-ovens, combi-steamers or convection steamers. These ovens are fuelled by either electricity or gas, come in different sizes and units can be either tabletop or floor standing. Combination steam ovens combine traditional convection-based cooking with steam, to offer a range of cooking options within a self-contained appliance.

Read the criteria for ETL inclusion here.

Find the application checklist here.

Browse Combination Steam Ovens on the ETL

 

Convection Ovens

Convection ovens are used in the preparation of food within the professional foodservice industry. Heat is generated either using an electrically fuelled heating element or a gas-fired burner, and it is transferred to the food by forced air convection. Convection ovens come in different sizes, units can be either tabletop or floor standing, and are typically used for roasting, baking and browning food.

Read the criteria for ETL inclusion here.

Find the application checklist here.

 

Undercounter Dishwashers

Undercounter dishwashers have high temperature sanitising processes are available in a range of different designs and efficiencies. These dishwashers are stationary rack machines, where the front door of the machine is pulled down to open the cleaning compartment in which soiled dishes, cutlery and other ware can be placed inside on either fixed or removable racks. Undercounter dishwashers are used in the operation of professional foodservice outlets to clean items that are either used to prepare or consume food, such as cooking ware, dishes, cutlery and glasses.

Read the criteria for ETL inclusion here.

Find the application checklist here.

 

Hood-Type Dishwashers 

Hood-type dishwashers have high temperature sanitising processes and are available in a range of different designs and efficiencies.  These dishwashers are stationary rack machines that are designed to accommodate standard professional dishracks. Hood-type dishwashers are used in the operation of professional foodservice outlets to clean items that are either used to prepare or consume food, such as cooking ware, dishes, cutlery and glasses. The compartment hood is raised in a vertical motion to access and insert a rack of soiled dishes, cutlery and other ware into the clean compartment.

Read the criteria for ETL inclusion here.

Find the application checklist here.

 


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