This requirement contributes to reduced energy losses. Today, many plate dispensers and trolleys are fully uninsulated.
Electrically heated plate dispensers and trolleys must be thermally insulated, have a lid, and be thermostat controlled.
- Technical data sheet showing that the requirement is met.
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: 10090
Version date: 3/27/2014 12:00:00 AM