Which Ovens Have a Good Energy Efficiency?

Why oven energy efficiency matters

Your oven is usually the biggest energy draw in a bakery, pizzeria or bagel shop. Ovens are usually running all day and working to maintain proper temperature as you use them. An efficient oven is one that helps your business cut back on utility costs.

The payoff goes beyond cost. Efficient ovens recover temperature faster between loads and maintain their target temperature more efficiently, allowing them to not work as hard. This blog will act as a guide and help explain what actually makes a commercial oven energy efficient. We will be comparing major oven types and explaining how energy efficient each one is. Hopefully, by the end of this article, you are able to make the right purchasing decision either now or down the road. .

Quick answer: which ovens are most energy efficient?

The quick answer to this question is any oven that is well insulated with smart controls that are designed to only use energy and power when necessary. Many new-age ovens feature some sort of energy-saving technology. For example, Empire Deck Ovens feature the ECO Energy Optimization System - a feature that limits energy consumption based on need, allowing businesses to save up to 50% less energy.

Energy efficiency by oven type

No single oven type wins on efficiency everywhere. The most efficient oven is the one whose heating method matches what you bake and how much you bake.

Rack ovens

Rotating rack ovens bake a full rack of product at once, with the rack turning through gentle forced air for an even bake. That volume per load is their biggest efficiency advantage: one preheat, one bake cycle, a full rack of product. Empire's rack ovens feature an energy-efficient design that provides you with high-quality baking and years of low-cost operation. The main risk is idling. A rack oven left on all day between bakes burns fuel for nothing, so programmable start-up and smart controls matter.

Stone hearth deck ovens

Empire deck ovens feature an innovative vapor tube technology. Heat-sealed tubes run through the baking chamber and stone deck surfaces. The stone and surrounding mass store heat, so the oven keeps baking with radiant heat after the burner cycles off. That means fewer burner cycles and steady temperatures through back-to-back bakes. The vapor tube systems also allow the oven to have only one burner, which reduces fuel consumption greatly. Per-deck steam generators also remove the need for a separate steam boiler. The trade-off is a longer preheat, so deck ovens are most efficient when they run for long production days rather than short bursts.

Electric deck ovens

Electric deck ovens need no gas lines or burner venting and let you control top and bottom heat on each deck. Modern designs use energy management systems that throttle power to what each deck actually needs, which can cut consumption sharply. They are a strong fit where gas is unavailable, expensive, or restricted by local electrification rules.

Convection ovens

Convection ovens use fans to strip away the cool air layer around food, so they bake faster and at lower temperatures than standard ovens. Empire's convection ovens feature a Sleep Mode that returns the oven to its optimal standby temperature, reducing energy use by 66%. Their limit is capacity: they suit cafes and restaurants better than production bakeries.

Revolving tray ovens

Revolving ovens carry product on trays through one large, evenly heated chamber. Large batches and consistent results across every tray make them efficient for high-volume bagel, bread and pizza production. They have a large footprint and burner, so they pay off when kept full.

Multi-deck tunnel ovens

Tunnel ovens bake continuously as product moves through, avoiding the heat lost every time a door opens. They are the most efficient choice at true industrial volume and overkill for anything smaller.

Energy-efficient ovens from Empire Bakery Equipment

Empire has supplied bakeries since 1977, and several of our ovens are built specifically around low operating cost. Here are the standouts for buyers who care about energy use.

Gas vs. electric: which is more energy efficient?

Electric ovens convert more of their energy into heat in the cavity, but gas is often cheaper per unit of heat. The right answer depends on your local utility rates, your building, and your production.

Many Empire ovens, including the LFR-FOX, LFR-1 and LFR-2 rack ovens, come in gas or electric, so you can match the fuel to your site. Run the numbers with your actual utility rates before you decide.

8 ways to cut oven energy costs in daily operation

Even the most efficient oven wastes energy if it is run poorly. These habits cost nothing and cut utility bills on any oven.

1. Use programmable start-up. Set the oven to heat right before your first bake instead of hours early.
2. Turn it down during long gaps. Idle energy is the biggest hidden cost in most kitchens.
3. Bake full loads. A full rack or full decks use about the same energy as a half load.
4. Keep doors closed. Every opening dumps heat; use the oven light and window to check product.
5. Stack bakes by temperature. Schedule products from hottest to coolest so the oven never reheats.
6. Maintain door gaskets and seals. Worn seals leak heat all day.
7. Descale steam systems and clean burners. Clean components heat faster and run more efficiently.
8. Store recipes in the controls. Saved programs stop crews from over-baking or running too hot.

How to choose an energy-efficient oven for your business

Start with what you bake and how much, then pick the most efficient oven that fits. Use this checklist before you buy.

Frequently asked questions

What is the most energy-efficient type of commercial oven?

It depends on your volume. For high-volume baking, insulated rack ovens and steam-tube deck ovens use the least energy per product. For smaller kitchens, ENERGY STAR convection ovens and electric deck ovens with energy management, like Empire's ENERGY series, are the most efficient choices.

Are deck ovens energy efficient?

Yes, well-built deck ovens are very efficient. Stone decks and steam tubes store heat and keep baking after the burner cycles off. Deck ovens are not eligible for ENERGY STAR, so judge them by insulation, heat retention and controls.

Is a gas or electric bakery oven cheaper to run?

Gas is usually cheaper to run where natural gas prices are low. Electric ovens put more of their energy into the food and avoid venting costs. Compare your local utility rates per unit of heat to decide.

How much can an ENERGY STAR oven save?

ENERGY STAR certified commercial ovens are about 30% more efficient than standard models. A certified double gas rack oven can save about $5,800 in utility costs over its life, and a certified electric convection oven saves about 1,200 kWh a year.

Do energy-efficient ovens qualify for rebates?

Often, yes. Many utilities offer rebates on qualifying rack, convection, combination and deck ovens. Check the ENERGY STAR Rebate Finder and your utility's foodservice program for current amounts.

Which Empire ovens are the most energy efficient?

Empire's ENERGY-MAX and ENERGY-MT electric stone hearth deck ovens use up to 50% less energy with the ECO Energy Optimization System. The ULTIMATE-LF gas deck oven offers outstanding fuel savings thanks to its heat-retaining brick and cement construction.

Find your most efficient oven with Empire

The best way to choose is to bake on the oven yourself. Visit Empire's Baking Center in Hicksville, NY to test ovens with your own recipes, or work with our Dream Builders consultants to size equipment, plan your layout and estimate operating costs. Family-owned since 1977, Empire offers financing, 24/7 service and support, and a large parts inventory to keep your ovens running efficiently for years.

Call 1-800-878-4070 or contact Empire Bakery Equipment to talk with an oven specialist.