Moisture control in the cooking process can provide significant energy savings.
Points will be awarded if there is an option given to control and measure the combi-oven's degree of moisture in "combi-mode". Instructions must be provided of how this function is best used to optimise the cooking process (and thereby energy savings).
- Technical data sheet showing the requirement is met.
- Written user instructions of how to optimise the cooking process by using this function.
Use of the combi-oven's functions that control the moisture, temperature, fan speed and cooking time were initially developed to provide the best possible cooking result. Energy savings are a bonus. Measurements show that moisture control can give significant energy savings.
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: 10854
Version date: 3/27/2014 12:00:00 AM