cooking

Commercial electric cooking equipment comes in many varieties and applications to meet the different needs of Chinese and Western restaurants. They are also more energy-efficient than traditional gas cooking equipment. Electric cooking equipment can retain the food taste, and allows higher flexibility for chefs to create new dishes in fulfilling customer’s need. In Hong Kong, thousands of restaurants have already adopted electric cooking equipment to strengthen their competitiveness and stand out in the industry.

Electric Cooking

Traditional Gas Cooking

Energy Efficiency

  • Higher energy efficiency, over 80% of heat is transferred for cooking
  • Less than 40% heat is transferred for cooking

Working Environment

  • Does not generate excess heat at high temperature to surroundings
  • Silent
  • The kitchen remains a comfortable environment as no oxygen is required for generating heat
  • Less cooking fumes
  • Generates excess heat at high temperature to surroundings
  • Noisy
  • Requires a lot of oxygen for local combustion and extra energy for ventilation system
  • More cooking fumes
Ventilation Systems
  • Only requires a standard ventilation system, saving cost while reducing noise level
  • Requires a relatively large ventilation system to reduce the cooking fumes

Chinese Induction Wok

  • Chinese Induction Wok is more energy-efficient compared with conventional gas stoves (refer to the comparison table)
  • Heat transfers to cooking wok quickly and evenly, allowing chefs to cook delicious dishes efficiently
  • Operates quietly without generating excess heat at high temperature, improving the working environment in the kitchen1.Chinese Induction Wok

Energy Efficiency Comparison

Chinese Induction Wok

Gas Stove

Input Power

15 Kilowatts

60 Kilowatts **

Heat Loss *

19%

83%

Energy Efficiency *

81%

17%

The research on commercial cooking equipment is conducted by City University of Hong Kong in 2013

** According to the equivalent calculations for output power

Induction Stove

  • Induction stove is more energy-efficient than a conventional gas stove (refer to the comparison table)
  • Heat can be adjusted in multi-stage, enabling stable temperature control and flexible time control for retaining heat
  • As no oxygen is required for generating heat, kitchen temperature is reduced by at least 4˚C
  • From left to right: Induction Stove, Induction Soup Boiler

Energy Efficiency Comparison

Induction Stock Pot Boiler

Gas Stove

Input Power

15 Kilowatts

33 Kilowatts **

Heat Loss *

4%

71%

Energy Efficiency *

96%

29%

* The research on commercial cooking equipment is conducted by City University of Hong Kong in 2013

** According to the equivalent calculations for output power

Electric Steam Cabinet

  • An electric steam cabinet is more energy-efficient than a conventional gas steam cabinet (refer to the comparison table)
  • Heat can be adjusted in multi-stage, allowing chefs to control cooking times accurately
  • Effective thermostat to maintain the temperature and quality of food
  • Waste heat is recovered through a high efficient heat exchanger installed on top of the cabinet and makes tap water become hot for dish washing. The system can recycle up to 75% of the waste heat generated
  • From left to right: Electric Steam Cabinet with Heat Recovery System, Electric Steam Cabinet, Electric Rice Roll Steamer, Electric Chinese Steamer

Energy Efficiency Comparison

Electric Steam Cabinet

Gas Steam Cabinet

Input Power

29 Kilowatts

60 Kilowatts **

Heat Loss *

1%

35%

Energy Efficiency *

99%***

65%***

* The research on commercial cooking equipment is conducted by City University of Hong Kong in 2013

** According to the equivalent calculations for output power

***This figure does not include the energy efficiency of heat recovery

Heat Pump System

  • More energy-efficient than ordinary electric water heaters
  • Including heat exchange capabilities, generating hot water at the same time as cold water or chilled air is generated
  • Applications for both heating and cooling, up to 5 times of the coefficient of performance (COP) of energy efficiency can be achieved

Electric Oven

  • An automated rotisserie (rotating grill) function provides steady heating for better roasting results
  • Minimal fumes from roasting, keeping more fresh air in the kitchen and a more hygienic environment
  • From left to right: Electric Roast Pig Oven, Electric Combination Oven 

Instant Heat Electric Water Heater (Industrial Model)

  • Instant hot water with temperature up to 82˚C, stable and reliable
  • High thermal insulation reduces heat loss and improves energy efficiency
  • Scale-resistant interior design, excellent durability

Other Electric Cooking Equipment

  • Heat and time control can be adjusted in multi-stage, saving energy and significantly enhancing the efficiency
  • High thermal insulation reduces heat loss, maintain a comfortable kitchen environment 
  • From left to right: Electric Fryer, Electric Soup Boiler, Electric Congee Boiler, Induction Griddle

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