ENERGY STAR

Term Term Definition Options Unit of Measure
Single serve coffee maker Brews coffee product by forcing a precise amount of hot water through a small container of coffee grounds to make a single serving. View None
Single sided griddle A commercial appliance designed for cooking food in oil or its own juices by direct contact with either a flat, smooth, hot surface (e.g., polished steel or chrome plate) or a hot channeled cooking surface (e.g., polished steel or chrome 1Ú2-inch grooved plate) where plate temperature is thermostatically controlled. View None
Single tank conveyor A conveyor machine that includes a tank for wash water followed by a sanitizing rinse (pumped or fresh water). This type of machine does not have a pumped rinse tank. This type of machine may include a prewashing section ahead of the washing section and an auxiliary rinse section, for purposes of reusing the sanitizing rinse water, between the power rinse and sanitizing rinse sections. Single tank conveyor dishwashers can be either chemical or hot water sanitizing, with an internal or external booster heater for the latter. View None
Single tank flight conveyor A single conveyor machine where the dishes are loaded directly on the conveyor rather than transported within a rack. This machine is also referred to as a rackless conveyor. View None
Slow cook and hold oven An oven designed specifically for low-temperature (e.g., less than 300¡F) cooking, followed by a holding period at a specified temperature. View None
Small network equipment Network Equipment that is intended to serve users in either small networks or a subset of a large network. SNE includes a) all Network Equipment with integral wireless capability and b) other Network Equipment meeting all of the following criteria: a) Designed for stationary operation; b) Contains no more than eleven (11) wired Physical Network Ports; c) Primary configuration for operation outside of standard equipment racks; and d) Meets the definition of one or more of the Product Types defined below. View None
Small scale server A computer that typically uses desktop components in a desktop form factor, but is designed primarily to be a storage host for other computers. Small-scale Servers are designed to perform functions such as providing network infrastructure services (e.g., archiving) and hosting data/media. These products are not designed to process information for other systems or run web servers as a primary function. View None
Solid door Less than 75% of the front surface area is glass. View None
Solid state drive Solid State Drive (SSD) is a storage device that uses memory chips instead of rotating magnetic platters for data storage. View None
Split vat fryer A standard or large vat fryer with an internal wall that separates the vat into two equal sides. View None
Stand alone A battery charger that, by design, charges separable batteries that are disconnected from the Battery Operated End-use Product. View None
Standard A clothes dryer with a drum capacity of 4.4 cubic feet or greater. View None
Standard A dishwasher that has a capacity equal to or greater than eight place settings plus six serving pieces as specified in ANSI/AHAM DW-1. View None
Standard definition resolution Standard Definition Resolution (SD) is video output with resolution less than or equal to 480 lines (480 i/p). View None
Standard equipment rack An equipment enclosure commonly seen in data centers or managed facilities and intended to house a variety of information technology equipment. Front panel width is typically 19 inches (482.6 mm) in width. Standard Equipment Racks are defined by EIA-310, IEC 60297, or DIN 41494. View None
Standard fryer A fryer with a vat that measures >12 inches and < 18 inches wide, and a shortening capacity > 25 pounds and < 65 pounds. ASTM Standard F1361-07, Test Method for the Performance of Open Deep Fat Fryers (standard fryers) View None
Standard oven An oven that cooks food primarily using the naturally occurring hot air currents to transfer heat over the surface of the food product without the use of a fan or blower. The burner or elements heat the air within the oven cavity as well as the cavity walls, causing currents of hot air that transfer heat to the surface of the food. The hot air's buoyancy carries it upward through cooler air, which then slowly sinks to the bottom of the oven as it cools off. View None
Standard UPS Uninterruptible Power Supply (UPS) is a combination of converters, switches, and energy storage devices (such as batteries) constituting a power system for maintaining continuity of load power in case of input power failure. View None
Static UPS UPS where solid-state power electronic components provide the output voltage. View None
Static UPS UPS where solid-state power electronic components provide the output voltage. View None
Stationary glasswashing A stationary rack, under counter machine specifically designed to clean and sanitize glasses. View None
Stationary pot pan utensil A stationary rack, door type machine designed to clean and sanitize pots, pans, and kitchen utensils. View None
Stationary rack A dishwashing machine in which a rack of dishes remains stationary within the machine while subjected to sequential wash and rinse sprays. This definition also applies to machines in which the rack revolves on an axis during the wash and rinse cycles. View None
Stationary single tank door type A stationary rack machine designed to accept a standard 20 inch x 20 inch dish rack which requires the raising of a door to place the rack into the wash/rinse chamber. Closing of the door typically initiates the wash cycle. Subcategories of single tank, stationary door type machines include: single rack, double rack, pot, pan and utensil washers, chemical dump type and hooded wash compartment ("hood type"). Single tank, door type models can be either chemical or hot water sanitizing, with an internal or external booster heater for the latter. View None
Stationary under counter A stationary rack machine with an overall height of 38 inches or less, designed to be installed under food preparation workspaces. Under counter dishwashers can be either chemical or hot water sanitizing, with an internal or external booster heater for the latter. View None

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