This requirement contributes toward lower energy use and a better work environment by reducing heat loss from the hob and the concentration of energy to the cooking surface.
The cooker must have a surface treatment on hobs that reduces heat losses.
- Technical data sheet showing the requirement is met.
The requirement for the hob coating does not give as large energy savings as provided by induction technology, but should be demand if induction cookers are not requested. According to manufactuer's data, thermal radiation is reduced by about 60% compared with hobs without this kind of coating
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.
The version date indicates when the sustainability criterion was created or last updated. Last reviewed dated tells when we last checked that the sustainability criterion still is relevant.
Current KravID: 10084
Version date: 3/27/2014 12:00:00 AM