An LCC calculation can be used to evaluate the most energy efficient products.
The procuring agency will accept the economically most advantageous bid according to the following calculation conditions:
- Number of years of use (years)
- Annual use (days)
- Number of refrigerators /freezers to be procured (number)
- Discount rate (percent)
- Electricity price (SEK/KWh)
- Size, e.g. outer dim
The supplier must provide the following information, which will form the basis of the tender evaluation. The economically most advantageous tender will be the one that gives the lowest cost according to the LCC calculation.
- Purchasing price incl. delivery cost (SEK/each)
Running and maintenance cost:
- Net volume that corresponds to the specified size, calculated in accordance with EN 441 or equivalent (litres)
- Energy use per unit, calculated in accordance with EN 441 or equivalent (kWh/48h/m3)
- Energy use: Test results from tests conducted in accordance with measurement methods stated in the requirement.
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: 10079
Version date: 3/27/2014 12:00:00 AM