Commercial Electric 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 kitchen

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