1. 1
EE Kitchen equipment

2. Food-preparing equipment
EU Ecodesign directive applies to units operated with electricity or gas
In force sind 14 January 2014

3. Food-preparing equipment In force sind 14 January 2014

4. Cookers, hobs and ovens Gas to be preferred
Induction hob is up to 50% more efficient than a traditional electric hob
Combi ovens offer convection, steam and combination cooking, can reduce energy costs by around 50% because they offer faster cooking times
Steamers - operate without a boiler or a drain and so consume far less energy and water (4 or 8 liters per hour).

5. Beverage Coolers

6. Ice Creem Freezers

7. Storage Counter Refrigerators

8. Storage Refrigerators 1-door

9. Storage Refrigerators 2-doors

10. Storage Refrigators 1-door

11. Storage Freezers 2-doors

12. Minibars

13. Microwave ovens
These use 70%-90% less energy than a conventional oven, and are ideal for preparing smaller quantities of food.
They require no warm-up or preheat period and use up little energy when not in use.
Some models incorporate convection features for combination/convection cooking, while others will brown food using ultraviolet and infrared light.

14. Steamers
New, high efficiency models are “connectionless” and operate without a boiler or a drain and so consume far less energy and water (8 litres per hour compared to 150 litres for old steamers).
They also include improved insulation, which reduces heat loss, a more efficient steam delivery system (which can include forced convection) and control monitors, such as reduced energy input during idling.

15. Grills
Latest products can detect something placed underneath it and heat up in seconds, offering energy savings of 79%

16. Fryers
Up-to-date fryers offer faster cooking and temperature recovery times, require less oil, and are more efficient thanks to an advanced burner and heat exchanger design and insulated pans that retain heat

17. Dishwashers Pass-through dishwashers are energy and water consuming
New models have a heat recovery condenser device to reuse waste hot water to heat the incoming supply of water.
The latest dishwasher models also have reduced-size wash tanks, more efficient wash and rinse pumps and better water filtration technology, which consumes less energy while improving the wash. Improved pump technology and better design of rinse arms and a reduction in the volume of required rinse water cuts water and energy consumption while improved insulation also makes it more efficient.

18. Ventilation systems
Ventilation products with variable speed drives (VSDs) are efficient because the output speed of the fans can change to match the requirements at different service times. This technology can be fitted to both the exhaust air and combustion air intakes.