By recording and follow-up electricity and water use, the organisation may improve its user behaviour and reduce resource usage.
Dishwashers must be equipped with systems to measure water consumption and counters for the number of racks (tunnel dishwashers) or number of operating hours (conveyor dishwasher). The final rinse stage must be designed so that the quantity of the final rinse water is independent of the incoming water pressure.
- Technical data sheet showing the requirement is met.
Today, there is no energy measurement standard available in order to state limit values for water use per rack or washing cycle. Such a parameter must also be possible to compare against an approved cleaning result in order to be considered as relevant. Development of measurement standards is currently in progress within the framework of EU Ecodesign.
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: 10849
Version date: 3/27/2014 12:00:00 AM