Professional kitchen

A professional kitchen is an energy-intensive activity. In a school, for example, it is estimated that the kitchen facilities answer for approx. 13% of the electricity consumption (excluding heating). The equipment used for cooking, refrigeration and dishwashing is energy intensive and remains switch on for many hours a day. It is highly relevant, from a life cycle cost perspective, to demand energy-efficient equipment and good quality products. Professional kitchen equipment is designed for a long life and intensive use - a boiling pan can, for example, last up to 30 years.

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Content of antibacterial substancesCoreTechnical specificationGeneral requirements, all kitchen equipment
Insulation materialCoreTechnical specificationGeneral requirements, all kitchen equipment
Insulation materialSpearheadTechnical specificationGeneral requirements, all kitchen equipment
Energy efficiencyCoreTechnical specificationBoiling pans
Energy efficiencyAdvancedTechnical specificationBoiling pans
Energy efficiencySpearheadAward criteriaBoiling pans
Electronic controlCoreTechnical specificationBoiling pans
Energy use - cleaning toolCoreTechnical specificationBoiling pans
Noice levelCoreTechnical specificationBoiling pans
Life cycle cost calculation - professional refrigerators and freezersCoreAward criteriaProfessional refrigerators and freezers
RefrigerantsCoreTechnical specificationProfessional refrigerators and freezers
Measurement of water consumptionAdvancedTechnical specificationProfessional dishwashers (hood type/ under counter/ pot & pan/ combi)
Pre-rinseCoreTechnical specificationProfessional dishwashers (hood type/ under counter/ pot & pan/ combi)
Pre-rinseAdvancedTechnical specificationProfessional dishwashers (hood type/ under counter/ pot & pan/ combi)
Heat recoveryAdvancedTechnical specificationProfessional dishwashers (hood type/ under counter/ pot & pan/ combi)
Noise levelCoreTechnical specificationProfessional dishwashers (hood type/ under counter/ pot & pan/ combi)
Noise levelSpearheadTechnical specificationProfessional dishwashers (hood type/ under counter/ pot & pan/ combi)
Measurement of water consumptionAdvancedTechnical specificationProfessional dishwashers (tunnel/ conveyor)
Heat recoveryAdvancedTechnical specificationProfessional dishwashers (tunnel/ conveyor)
Reduced final rinse water quantityAdvancedTechnical specificationProfessional dishwashers (tunnel/ conveyor)
Pre-rinseCoreTechnical specificationProfessional dishwashers (tunnel/ conveyor)
Pre-rinseAdvancedTechnical specificationProfessional dishwashers (tunnel/ conveyor)
Noice levelCoreTechnical specificationProfessional dishwashers (tunnel/ conveyor)
Stoves -automatic on and automatic offAdvancedTechnical specificationCooker and griddles
Hob coatingAdvancedTechnical specificationCooker and griddles
Griddles - energy useCoreTechnical specificationCooker and griddles
Core temperature measurementCoreTechnical specificationOvens
Moisture controlAdvancedAward criteriaOvens
Energy useCoreTechnical specificationPlate dispensers and trolleys

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