Post on 28-Aug-2018
transcript
Contents
• Sustainable energy using products
• General Overview
- Energy Using Products and Energy Labelling Directives
- Compliance
- Impacts and opportunities
• Ways to get involved
What we do
• Increase the sustainability of energy using products by
means of a range of product policies
- EU wide minimum energy performance and
energy labelling standards
- Supply chain and international engagement
aimed at meeting the 2009 Low Carbon Transition Plan
commitment to save 15 MtCO2 pa by 2020 in the UK.
Why is consumption by products
important?
UK electricity consumption in reference, policy and best available technology scenarios
Energy Using Products and Energy
Labelling Framework directives
• Complementary directives acting on both ends of the market
Less PRODUCT SUSTAINABILITY More
Num
bers
of p
rodu
cts
in th
e m
arke
t
Interventions:
• Support
innovation
Interventions:
•Pricing and trading
•Voluntary initiatives
•Producer responsibility
•Business support
•Procurement
•Labelling
•Public information
Interventions:
•Minimum
standards
PRODUCT INTERVENTIONS – Overall approach
Cut out the
least
sustainable
products
Encourage
development
of new, more
sustainable
products
Drive the existing market towards greater
sustainability
Less PRODUCT SUSTAINABILITY More
Nu
mb
ers
of
pro
du
cts
in t
he
mar
ket
PRODUCT INTERVENTIONS – Market change over time
Now Future 1 Future 2
Aim of Government Policies
State of Play – UK
Product Type Net CO2e Saved
Per Year in 2020
(Mt CO2e)
Net Energy Saved
Per Year in 2020
(TWh)
Average Annual Net
Benefit, 2010-2020
(£m)
Stand-by 2.1 3 £196m
Simple Set Top Boxes 0.5 0.5 £47m
Tertiary Lighting 1.55 3.6 £109m
Power Supply Units 0.1 0.2 £4m
Domestic Lighting 0.65 0.3 £108m
Televisions 0.8 0.85 £100m
Motors 1.4 3.35 £165m
Cold Appliances 0.75 0.75 £88m
Wash Machines 0.1 0.3 £18m
Dishwashers 0.1 0.25 £18m
Stand-alone Circulators 0.4 0.05 £13m
Fans 0.15 0.4 £44m
Total 8.6 13.5 £910m
Projected UK savings from measures agreed to date
State of Play – EU
Standby 35 TWh
Simple set-top boxes 6 TWh
Street & office lighting 38 TWh
External power supplies 9 TWh
Domestic lighting 39 TWh
Electric motors 140 TWh
Circulators 27 TWh
Domestic fridges & freezers 5 TWh
TVs 43 TWh
Dishwashers 2 TWh
Washing machines 1.5 TWh
Fans 34 TWh
Computer and displays 34 TWh
Potential annual savings across EU by 2020 from
measures adopted or with imminent adoption
The Directives
• Ecodesign is the legal framework to set minimum standards
for environmental performance
• Can be EU Regulations or voluntary initiatives from industry
1. Sales within EU over 200,000 per annum
2. Significant environmental impact within EU
3. Significant potential for environmental savings without
excessive costs
Decision Making Process
Preparatory Study
Consultation Forum
considers
implementing measure
Regulatory Committee
decides on regulation
European Parliament
scrutiny
Implementing
measure agreed and
comes into force
• Preparatory study to determine ecodesign
requirements – 11-21 months
• Commission drafts implementing measure and
discusses with stakeholders at Consultation
Forum
• Commission: revises implementing measure;
carries out impact assessment & inter-service
consultation; and presents formal proposal to
Regulatory Committee of Member States
• European Parliament scrutinises implementing
measure – 3 months
• WTO notification, finalisation etc – 3-4 months
• Adoption by Commission (translation and written
procedure) – 5 months
• Regular review to keep standards up to date
EuP Timeline for catering equipment
• Nov 2009 – Prep study underway for domestic and
commercial products such as ovens, hobs, grills and
microwaves.
• Typical timescale – 18 mths/2 yrs
• Expect Consultation Forum 2011
• First measures and labels likely to be 2014
EuP Overview – Implementing Measure
• Products covered
• Application dates
• Generic and specific design requirements
• Measurement standards / methods
• Conformity assessment procedures
• Information requirements
Energy Labelling
• Energy Labelling
Directive provides legal
framework for labelling
of products
• Adopted as a
delegated act by
European Commission
Voluntary Agreements
• Self-regulatory agreements are an option for implementing
measures under these directives
• Complex Set Top Boxes and Imaging Equipment
• Identifying some generic principles:
• Market coverage; scope and ambition; monitoring and
enforcement; civil society involvement
• Proposals have been a good starting point for negotiation
Manufacturers’ Obligations
• Assess environmental aspects and impacts of product
• Design and construct in compliance with ecodesign
requirements
• Carry out conformity assessment (generally self-
assessment)
• Affix CE marking
Market Surveillance Authority
• National Measurement Office
• Appointed in October 2009
• Carry out a programme of risk based and random
product testing
Impacts and Opportunities
Obligations:
• Design and construct in compliance with eco-design
requirements
• Carry out conformity assessment (generally self-
assessment) and affix CE marking
• Display the energy label (retailers)
Opportunities
• Main trends in product ownership / usage / sales / technology /
efficiency / costs
• Use the energy label as a promotional tool
• Energy Saving = Money Saving
• Lead the market UK, EU and worldwide
• Compliant products creates a level playing field
• Proactive engagement with other Government initiatives e.g. Public
procurement.
• You will be „doing your bit‟ to help mitigate climate change.
Get involved
Study sites for key products:
• Ovens - http://www.ecocooking.org/lot22/
• Hobs and grills - http://www.ecocooking.org/lot23/
• Dishwashers –
• http://www.ecowet-commercial.org/
• Refrigeration –
• http://www.ecofreezercom.org/
• Air Con - http://www.ecohvac.eu/
Get involved
1. Independent evaluation of functioning of Directive
• Due to end December 2011
• http://www.cses.co.uk/ecodeisgn_evaluation
2. Study to provide background information and analysis for
(second) Working Plan
• Due to end October 2011
• http://www.ecodesign-wp2.eu/
3. Review and update of methodology for preparatory studies
• Due to end September 2011
• http://www.meerp.eu/
How we work What we do
Evidence & bi-annual indicative standards & economic assessment
Eco-design
Directive
Mandatory EU
labelling
Supply Chain
initiativesInternational
engagement
Influence
other policies
Improve
compliance
and
enforcement
CARBON TRUST: FOOD PREPARATION
AND CATERING CAN INCREASE
CARBON SAVINGS WITHOUT
COMPROMISING ON QUALITY
Al-Karim Govindji
Technology Acceleration Manager
Carbon Trust
Session Overview
Legal and commercial drivers
IEEA approach and general findings
Catering Sector emissions and typical energy use in kitchens
Level of implementation of best practices
Some examples from our site visits
Legislative and energy cost drivers not a strong enough driver for industry to reduce energy use
Climate Change Agreement – not relevant
Carbon Reduction Commitment1 – Encourage facility owners to focus on their catering facilities
Eco-design of energy related products – Minimum energy performance for categories of equipment
Energy bills are not always paid by Caterers - so incentives are low
Note: Organisations using more than 6,000MWh per year of electricity (about £500,000)
Tackle sector specific processes – the ‘black boxes’ that have not been looked at in detail before
Understand and address the barriers to implementation of identified opportunities
Mobilise whole sectors to increase implementation of opportunities
Hence the IEEA was set up to understand energy flows and drive deployment of innovation
Deliver a step change reduction in CO2 from industrial processes by accelerating innovation in process control and the uptake of
low-carbon technologies
0%
10%
20%
30%
40%
50%
Min Max
Sect
or
Car
bo
n S
avin
gs
Po
ten
tial
Average best practice and innovations savings of 29% identified across 13 sectors
"Good Practice"
"Innovation"
UK Contract Catering sector is dominated by global players
Contract CatererNumber of
sites/outlets
Compass 7,000
Initial Catering Services Ltd 2,600
Sodexo 2,300
Elior 1,400
Aramark PLC 1,200
Carillion Services 1,000
Top six contract caterers
Total of ~ 17,000 catering outlets
Annual revenues of around £4bn within the larger catering market of £30bn (which includes restaurants, hotels, clubs)
Catering outlets typically use 2.5x more energy/m2 than typical commercial buildings3
Source: http://www.energystar.gov/ia/business/small_business/restaurants_guide.pdf
Mix of public and private sector catering outlets and large variation in energy use
Calculation of carbon footprint by sector for contract catering
Segment
Meals
served
(m) (1)
kWh/meal
(2)
CO2
kg/mealMWh tCO2
Business & Industry 582 1.00 0.30 582,000 174,600
Healthcare 250 1.20 0.54 300,000 135,950
Education 263 0.73 0.18 190,780 46,821
Local Authority 24 0.73 0.18 17,410 4,273
MoD 215 4.67 1.46 1,004,050 313,384
Other 183 1.00 0.30 183,000 54,900
Total 1,517 2,277,240 729,928
(1) BHA Food and Service Management Survey 2010
(2) CIBSE TM50 Energy Efficiency in Commercial Kitchens
Total (Calc)Meals served
A range of energy consuming activities: cooling, heating, cleaning
Contract Catering energy use & work processes (non-specialised)
Cooling:Blast chil lers
Chillers
Chilled display cases
Cold Service:Chillers
Chilled display cases
Juice dispensers
Salamander gril ls
Toaster
Griddles
Rice/ multi cookers
Toasters
Steamers
Microwaves
Oven ranges
Fryers
Combination ovens
Speciality ovens (e.g.
pizza)
Pasta cookers
Clea
ning
equ
ipm
ent:
Glas
s was
hing
Dish
Was
hing
work flows & equipment use
Hot holding:Bains Marie
Chillers
Soup kettles
Heated display cases
Reheating: Combination ovens
Microwaves
Hot Service:Bains Marie
Soup kettles
Heated display cases
Food waste removal:dewatering units
countertop units
Cleaning equipment
Envi
ronm
enta
l con
ditio
ns:
Vent
ilatio
n (e
xtra
ctor
fans
)
Wat
er h
eatin
g (b
oile
rs)
Cool storage
(refrigerated):freezer, refrigerator,
larder
Cold Storage
(frozen):Freezer
Storage of raw materials
Procurement of raw materials
Preparation of food-stuffs:Food processor/ blender
Slicer
Grinder
Whisks
Vacuum packing
Food mixer
Cooking (heating):
Sub-metering would help to better determine where innovation needs to occur
Source: CIBSE Energy efficiency in commercial kitchens, (US EPA)
Huge CO2 opportunity just around best practices
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
Heat recovery from dishwashers to pre-heat water
Heat recovery from extraction systems to pre-heat water
Energy training for key staff
Energy awareness raising campaign for all staff
Metering, monitoring and targeting (MM&T)
Formal energy management strategy and policy
Implementation of energy management strategy and policy
Specifying high efficiency models when procuring equipment
Regular maintenance and servicing of energy consuming equipment
High efficiency lighting units
Lighting controls e.g. presence detection
Thermostatic control of kitchen heating
Thermostatic radiator valves (TRVs)
Variable speed drives (VSDs) on extractor fan motors
Automated ventilation control
Optimised design of extraction systems
High efficiency refrigeration equipment
Self closing devices on doors of fridges, freezers and cool rooms
Plastic curtains and night blinds across the front of cold storage areas …
Location of refrigeration equipment
7-day time switches
Motor optimiser controllers on refrigeration plant
Automatic pan sensors
Induction hobs
Easily visible oven thermometersIn
no
vativ
e
me
asu
res
Be
hav
iou
r ch
ange
Ene
rgy
man
age
me
nt
Kit
che
n s
erv
ice
sR
efr
ige
rati
on
eq
uip
me
nt
Co
oki
ng
eq
uip
me
nt
Proportinon of sites at which measure has been implemented
Cooking related opportunities
Potential for replacement of equipment on host sites
Equipment Replacement Study
Electric Combi Gas Combi Barriers, availability of suitable models, payback
Combi/conventional oven
Microwave/combi (Merrychef)
Barriers, availability of suitable models, payback, service parameters
Gas hobs Induction hobs Carbon savings, barriers, payback
High temp sanitation dishwasher
Low temp sanitation dishwasher
Carbon savings, barriers, payback
Combi with indirect steam generation
Combi with direct steam generation
Carbon savings, barriers, payback
Equipment within scope of EuP studies on refrigeration, cooking, dishwashing
LLLC (Least Lifecycle cost equipment) identified in EuP studies
Carbon savings, barriers, payback
Equipment within scope of Energy Star ratings
Energy Star rated equipment
Carbon savings, barriers, payback
Equipment within scope of ETL
ETL rated equipment Carbon savings, barriers, payback
General innovation opportunities
Potential for Innovation Innovation Notes
Combined messing at weekends (MOD) Identify case study
Sharing of energy savings and investment between caterer and client to provide incentives and overcome barriers
Potential for trial
Centralised heat recovery from refrigeration, dishwashing and extraction systems for local water heating
Potential for trial
Improving capacity of low carbon cooking methods, such as combined Microwave / Air impingement cookers and induction hobs.
Trial if near market
Innovative technologies such as ultrasound dishwashing and magnetic refrigeration
Probably too far from market
Our site data indicates variances in energy use
Business and Industry Site
• City-centre office built in 2007 with 850 staff
• Cafeteria, staff restaurant, hospitality
• Wide range of equipment
• Equipment owned by the client and utility bills are paid by them
• Site has installed 100 sub-meters
• 50,000 meals (main course, buffet or sandwich)
We found similar variances with other site types
Host site Meals Served/year Benchmark CO2
(kg)/meal (a) CO2
(kg)/meal (b) Gas use %
(b)
B&I 50,000 0.30 2.31 13%
Healthcare 120,000 0.54 1.92 42%
MOD (JRM) 45,000 1.46 3.19 25%
School 60,000 0.18 0.35 69%
Weighted average 275,000 0.57 1.86
(a) CIBSE 50: Energy Efficiency in Commercial Kitchens
(b) Study estimates
Thank You…..
…………Questions?
Al-Karim.govindji@carbontrust.co.uk 020 7832 4610
INDUCTION EQUIPMENT HISTORY –
HOW IT WORKS, WHERE IT‟S GOING…
Stephen Hobbs
Director
Signature FSE Ltd
Induction Equipment HistoryHow it works – Where is it going
IntroductionHistory of inductionHow does it work…?
Past – Present – FutureBenefits
Summary
Induction Equipment HistoryHow it works – Where is it going
Introduction to…
Steve Hobbs
Company director having some 25 years experience in the supply of commercial catering equipment ….
First Hotelympia exhibition 1986 – at which ‘induction cooking technology’ was first presented as the future….
Induction Equipment HistoryHow it works – Where is it going
Introduction to…
Now some 25 years later this is the ‘first’ industry seminar to widely promote the use of induction…
We’re a fast moving industry….
In those 25 years ‘induction’ technology has changed and developed but some ‘myths’ still remain….
Induction Equipment HistoryHow it works – Where is it going
IntroductionHistory of inductionHow does it work…?
Past – Present – FutureBenefits
Summary
Induction Equipment HistoryHow it works – Where is it going
History of ‘induction’…
Who is this…..?
Induction Equipment HistoryHow it works – Where is it going
History of ‘induction’…
Michael Faraday – eminent chemist and physicist of the Victorian age (1791 – 1867)
Induction Equipment HistoryHow it works – Where is it going
History of ‘induction’…
Faraday developed the idea and concept of ‘induction’ technology whilst trying to develop electric motors….
Induction Equipment HistoryHow it works – Where is it going
History of ‘induction’…
So induction is not a ‘new’ technology and has been with us for some 150+ years
Induction Equipment HistoryHow it works – Where is it going
History of ‘induction’…
Initially as a concept ‘induction’ was under used until the mid/late 1940’s and 1950’s when started to become used in heavy industry such as….
Induction Equipment HistoryHow it works – Where is it going
History of ‘induction’…
- industrial furnaces for rapid melting of metals for processing
- traditional furnaces used coal / oil- new furnaces using more readily
available electric….
Induction Equipment HistoryHow it works – Where is it going
History of ‘induction’…
It was not until mid to late 1970’s that the concept of induction heating was widely talked about for ‘cooking’…
Induction Equipment HistoryHow it works – Where is it going
History of ‘induction’…
development of this ‘cooking’ concept mainly driven from other European countries where dependency on electrical services was higher than in UK…
Induction Equipment HistoryHow it works – Where is it going
History of ‘induction’…
In the early 1980’s the concept of ‘induction’ cooking appliances becomes widely adopted by the professional foodservice industry….
Induction Equipment HistoryHow it works – Where is it going
IntroductionHistory of inductionHow does it work…?
Past – Present – FutureBenefits
Summary
Induction Equipment HistoryHow it works – Where is it going
Induction Cooking…
How does it work…?
Basic principle developed by Faraday in 1840’s…. which is….
Induction Equipment HistoryHow it works – Where is it going
How does it work…?
When you pass an electric current through a copper coil you create a magnetic field….
Induction Equipment HistoryHow it works – Where is it going
How does it work…?
When a ‘ferric’ material is in contact with that magnetic field you ‘magnetise’ the ‘ferric’ content…
Induction Equipment HistoryHow it works – Where is it going
How does it work…?
turning that ‘magnetic field’ on andoff you ‘magnetise’ and ‘de-magnetise’ the ‘ferric’ content in the material….
Induction Equipment HistoryHow it works – Where is it going
How does it work…?
in turn this process creates ‘friction’ within the ‘ferric’ material and generates heat….
Induction Equipment HistoryHow it works – Where is it going
How does it work…?
therefore the ‘heating’ process is generated within the ‘cooking vessel’ – the quicker this ‘magnetic field’ is turned on and off…
Induction Equipment HistoryHow it works – Where is it going
How does it work…?
the quicker the ‘heating’ process…
Induction Equipment HistoryHow it works – Where is it going
Pan
Magnetic field
Coil
Electroniccircuit
Electrical
power
Induction Equipment HistoryHow it works – Where is it going
How does it work…?
it’s not ‘magic’ it is a basic principle of physics…..
Induction Equipment HistoryHow it works – Where is it going
IntroductionHistory of inductionHow does it work…?
Past – Present – FutureBenefits
Summary
Induction Equipment HistoryHow it works – Where is it going
Induction – Past…..
Launched to the ‘foodservice’ industry in the mid / late 1980’s as the ‘future’….
Induction Equipment HistoryHow it works – Where is it going
Induction – Past…..
at that stage hugely expensive as a piece of equipment and got a ‘reputation’ as being unreliable and expensive to maintain…
Induction Equipment HistoryHow it works – Where is it going
Induction – Past…..
this reputation is still in some peoples minds, however…..
Induction Equipment HistoryHow it works – Where is it going
Induction – Past…..
since launched to the industry the cost of ‘component’ parts has reduced and ‘reliability’ of those parts has increased…
Induction Equipment HistoryHow it works – Where is it going
Induction – Past…..
driving product pricing down and reliability up….
Induction Equipment HistoryHow it works – Where is it going
Induction – Present…..
there are now multiple products on the market for different aspects of ‘cooking’….
Induction Equipment HistoryHow it works – Where is it going
Induction – Present…..
Table top ‘plug & play’ type product…Plug in – 13amp use ‘anywhere’… single ring / multiple ring / wok / griddle / plancha / direct cooking…
‘Plug & Play’ type product……
Induction Equipment HistoryHow it works – Where is it going
Induction – Present…..
Inbuilt and inset type product…Buffet presentation / show cooking / front of house presentation
Induction Equipment HistoryHow it works – Where is it going
Induction – Present…..
Production type product…Integrated as part of main cooking suite set up in modular or bespoke type product equipment….
‘main production’ type product……
Induction Equipment HistoryHow it works – Where is it going
Induction – Present…..
Production type product…single ring / multi ring / multi zone / griddle / plancha cooking…
Induction Equipment HistoryHow it works – Where is it going
Induction – Present…..
Production type product…hot box delivery systems / meal delivery systems…
Induction Equipment HistoryHow it works – Where is it going
Induction – Future…..
As with all technologies…
Smaller… lighter… more powerful…
Induction Equipment HistoryHow it works – Where is it going
IntroductionHistory of inductionHow does it work…?
Past – Present – FutureBenefits
Summary
Induction Equipment HistoryHow it works – Where is it going
Induction – Benefits…..
90% energy efficient
Test – 2 litres of water @ 20:C to boiling point
% of efficiency = energy consumed / time / heat generated
Induction Equipment HistoryHow it works – Where is it going
8.18 9.5 94.46
50
6055
90
Gas Solid Hot plate Radiant Induction
Induction
Time (min) Rate of Return (%)
Induction Equipment HistoryHow it works – Where is it going
Induction – Benefits…..
90% energy efficient
Only works when a ‘cooking’ vessel is on contact with the ‘magnetic’ field
only uses power when needed
Induction Equipment HistoryHow it works – Where is it going
Induction – Benefits…..
90% energy efficient
No loss of energy through ‘heating’ the surrounding environment
No loss of energy through noise or light generation
Reduction in extraction air volume needed
Induction Equipment HistoryHow it works – Where is it going
Induction – Benefits…..
Safety…..
‘heat’ only generated in the ‘cooking’ vessel – therefore very low residual heat in the cooking top
Low risk of ‘baking/burning’ on to the cooking top…. Easy clean….
Induction Equipment HistoryHow it works – Where is it going
Induction – Benefits…..
Controllability and speed…..
Due to it’s high efficiency it is very easy to control (ie aggressive boil to simmer near instantaneous)
Due to its high efficiency it is much ‘quicker’ saving time and energy…
Induction Equipment HistoryHow it works – Where is it going
IntroductionHistory of inductionHow does it work…?
Past – Present – FutureBenefits
Summary
Induction Equipment HistoryHow it works – Where is it going
Summary…..
History – not a ‘new’ conceptestablished for in excess of 150 years
Induction Equipment HistoryHow it works – Where is it going
Summary…..
How does it work…. It’s not magic it’s a basic law of physics….
Induction Equipment HistoryHow it works – Where is it going
Summary…..
Past…. Considered to be expensive to buy / maintain / replace…
Induction Equipment HistoryHow it works – Where is it going
Summary…..
Present…. Wide selection of ‘professional’ product on the market specific to each operation its required for….
Induction Equipment HistoryHow it works – Where is it going
Summary…..
Future…. ‘You’ the chef / designer / specifier innovate – we as the manufacture will develop the product….
Induction Equipment HistoryHow it works – Where is it going
Summary…..
Benefits….High energy efficiencyEasy to useSafety in all areasLower running costs
Induction Equipment HistoryHow it works – Where is it going
Summary…..
Think of induction as you would think of a PC…..
Induction Equipment HistoryHow it works – Where is it going
Summary…..
The induction appliance you buy is the ‘hardware’ - the higher specification of the product the higher the result achievable….
Induction Equipment HistoryHow it works – Where is it going
Summary…..
but the higher the price….. As with any ‘PC’ it’s not just the ‘hardware’ that’s important – the end result is also dependent on the quality of the…
Induction Equipment HistoryHow it works – Where is it going
Summary…..
software…. with your induction appliance consider both hardware (product) and software (cooking vessel)……
Induction Equipment HistoryHow it works – Where is it going
Thank you for listening…..
Stephen Hobbs, CFSPDirector – Signature FSE Ltd
Induction Cooking
• Principle of induction cooking
• Advantages of induction cooking
• Cookware for induction cooking
• Disadvantages of induction cooking
• Discussion of different materials
• Conclusion
• Needed training, advice and tips :
how to use cookware on induction
hobs
It is the only cooking system where the heating element is the
base of the cooking pot itself.
All other systems are working with indirect heating
- gas or oil: the hot fire is heating the base of the cooking pot
- resistance coils: contact heat and radiation to the base
- vitroceramic hotplates: contact heat and radiation
- halogen / hi-light heating: radiation and contact
Induction cooker and cooking pot are interrelated. They are
becoming like HARDWARE and SOFTWARE.
( like a car and the tires . You can have the best car , if you buy
unadapted tires the car will not work as you might expect )
Principle of Induction Cooking
Enormous flexibility
Better safety in general
Better safety for children
Easier cleaning (important time gain in prof.kitchen)
Lower temperatures in the (professional) kitchen and/or less energy use when kitchen is air-conditioned
Much lower energy use compared to gas or electricity
Easier adaptation of different diameters of cookware
Computer controlled cooker
Adaptive cooking possible – sensors – ControlInduc at 250°C or other temperatures
Advantages of Induction Cooking
FIRST CONDITION: MAGNETIC BASE
MATERIALS WHICH CANNOT BE USED
- cupper
- aluminium
- casted aluminium
- glas or heat resistant glas
- normal non-magnetic stainless steel
(18/8 or 18/10 - SAE304)
MATERIALS WHICH CAN BE USED
- iron – steel or enameled steel
- cast iron
- magnetic stainless steel or 18/0 - SAE400 serie
SECOND CONDITION
Aim to make cookware which can go on all cooking systems:
gas, electric coils, vitroceramic, hi-light, INCLUDING
INDUCTION.
Cookware for Induction Cooking
Relatively expensive hobs. There are serious quality
differences between different systems.
Importance to know what you are buying depending on the
specific needs :
-large caterer with large quantities to heat
-snack – bar with limited requirements to hobs and
pots
-medium bristrot , brasserie or high class restaurant
with preparations à la minute for each customer.
Only specific (new) cookware can be used. Also there , the
differences between the cookware are substantial.
Disadvantages of Induction Cooking
ENAMELED STEEL
- eventual chipping of the enamel layers
- uneven bottom temperature
CAST IRON
- relatively good for induction, but not very high heat
conductivity
- heavy but keeping hot very well – ideal slow cooking.
- enamel quality??
COOKING POT OF MAGNETIC STAINLESS STEEL ( 18/0)
( without thermoconductive base)
- fast warming of water
- very bad cooking: sticking – burning + deformation
Discussion of different materials
• COOKING POT OF STAINLESS STEEL SAE304
-Thermoconductive base ( or up to the edge ) of cupper (2 to 2,5 mm or 0,08” to 0,12”) or aluminium (or 4 to 5 mm or 0,16” to 0,2”)
-Magnetic outer layer (or layers) of other magnetic stainless steel in the base or up to the edge. ( systems of 3 to 7 layers ) - types SAE 400 or 18/0
=> Best solution for good speed and even heat distribution if correct materials, thicknesses, concepts and technologies are used.
-for straight sided pots : ideal is heavy base with enough aluminum or cupper in between and sidewallsin pure stainless steel to keep heat inside .
-for conical pots , frypans or skillets and woks best is multilayer material up to the edge with appropriate thickness of aluminum in between .
Discussion of different materials (2)
Discussion of different materials (3)
• COOKING POTS OF ALUMINUM WITH MAGNETIC BASE
Can be pure aluminum pots deep-drawn or can be casted aluminum pots. ( different thermal conductivity)
A specific extra magnetic base is needed ,mostly of magnetic stainless steel of type SAE 400 or 18/0 .
Problem: to apply a magnetic base on such a pot or pan, it is difficult to keep the bottom flat .
Therefore the magnetic base diameter is mostly smaller than the flat base of the pot or pan.
Negative effect to the magnetic permeability of the system in combination with the hob. The aluminum of the base radius of the pot is acting as a “screen”, lowering the possible power generated by a large to very large percentage. This means longer heating times , more power lost. Sometimes the very cheap aluminum pots in this type have holes in the magnetic base , which is adding to the loss , or they have heavy dents to stabilize, or the magnetic layer is too thin.
Discussion of different materials (4)
• COOKING POTS OF CUPPER WITH MAGNETIC BASE
It is possible to make good heavy “cupper pots” with stainless
steel ( 18/10 or SAE 304 ) on the inside of the pot, a
magnetic base layer or a magnetic layer up to the edge.
Nice but very expensive solution, that will not give any
difference with a pot having a good “ equivalent” aluminum
layer .
In addition most restaurants stay away from cupper ( on the
outside) because today the cleaning of cupper is too costly .
Some “fake “ solutions, where there is a ( very thin ) layer of
cupper between layers of aluminum , themselves between
non magnetic layer of 18/10 or SAE 304 for the contact with
the food and on the outside a magnetic stainless steel type
SAE 400.
They will not be different with an equivalent aluminum thickness
which is lighter and less expensive
For good cooking quality, a chef is expecting two very important factors that go together:
very even heat distribution for cooking real food and not only water.
very good speed and flexibility.
Important notices :
Cookware which is heating up water the fastest is not always the best.
Cookware with very even heat distribution can also be too slow.
Conclusion
THERMAL CONDUCTIVITY OF MATERIALS
• Thermal conductivity ratio
in cal. / cm.sec.C°
• Stainless steel 18/8,18/10 or 18/0 0,05
• Copper 0,94
• Pure aluminum 0,53
• Casted aluminum 0,33
• Steel ( as used in enamel st.) 0,16
• Cast iron 0,12
• Glass 0,003
ADVICE NEEDED FROM HOB AND POT MANUFACTURER
• To make a change from ( mostly ) gas into induction is a big
adaptation.
• Get a correct advice before you order the induction hobs.
1)High power ( up to 9 or even 12 KW) is only interesting when
you have to cook large pots 20 to 50 L
• For most preparations 3,5 to 5 KW is more than enough.
• Check the induction zones and how the generator activates
them : large inductor covering whole zone or half zone;
smaller inductors separately regulated or not.
ADVICE NEEDED FROM HOB AND POT MANUFACTURER
• 2)Round inductors or square or rectangular inductors.
• depend on main use. None of both should be excluded .
Specialists are here to discuss.
• our advice : whatever you buy : a system with more than one
temperature sensor is better. Many have now 5 on an area
of 28X28 cm.
• Too many times inductors are selected based on the power,
speed of heating water and the price which is totally
irrelevant for many uses , especially of the “a la carte”
restaurants.
ADVICE NEEDED FROM HOB AND POT MANUFACTURER
• Get a correct advice before you order
the pots and especially ... Don‟t wait
until the last moment !!!! • 1)Order pots with a quality adapted to the type of induction
hob.
• 2)For straight sided pots : heavy base and sidewalls of
stainless. ( give best efficiency )
• 3)for conical designs as frypans , woks conical sauteuses :
multilayer up to edge with correct thickness.
• 4) manufacturers of hobs tell us that 90% of the problems
arise from the inappropriate pots for the hob.
– Poor magnetical base
– Deformation of base
– Some even deteriorate the induction generator(s).
IMPORTANT TIPS ON HOW TO USE POTS AND PANS
• NEVER PLACE POTS OR PANS ONLY PARTLY OUTSIDE
INDUCTION ZONE .
• -
• PART OF POT COULD OVERHEAT ON AREA WHERE HE
IS ON INDUCTOR , EVEN MORE WHEN OTHER POT IS
ON SAME INDUCTOR. IN MANY CASES NO TEMP.
SENSOR WOULD BLOCK HEATING. BASE CAN BECOME
OVER 600°C AND MELT AWAY OR CAN BE DESTROYED
.
•
Inductor
pot
IMPORTANT TIPS ON HOW TO USE POTS AND PANS
• NEVER PUT A LONG HANDLE OVER AN INDUCTOR.
ALWAYS HAVE THE LONG HANDLES OUTSIDE “ANY”INDUCTOR.
• When a magnetic flux is active in an inductor, when a pot
with enough magnetic material in the base or on the side is
on the hob, the magnetic flux of a professional inductor ,
above the inductor ( even up to more than 10 cm away
from the hob ) could heat NON MAGNETIC Material up to
over 600°C within seconds !!!
• The handle, even one made out of non-magnetic stainless
steel 18/10 or other materials, can heat up when placed
over an such an active inductor in a way that would burn
the hand in the 3th degree when placed on the handle
IMPORTANT TIPS ON HOW TO USE POTS AND PANS
• Have enough practical training of pots on an induction
hob because most chefs are astonished about the
heating speed ,especially when making delicate sauces
and even more when frying a pan.
• NEVER PLACE AN EMPTY POT , PAN OR WOK ON AN
ACTIVE INDUCTOR. Within seconds the pot base or pan
base can go over 400°C!!
• WHEN SELECTING A HOB DON’T ACCEPT TO TEST
ONLY POTS , TEST ALSO FRYPANS AND MAKE A
SABAYONE OR SAUCE in a CONICAL SAUTEUSE!
Especially check that it is possible to work with minimal
energy levels . In some hobs of over 5000 or 9000 W
there is no good low energy level regulation . Sometimes
the lowest level still gives more than 1000W.
IMPORTANT TIPS ON HOW TO USE POTS AND PANS
• The chef has to realize that it has to be possible to fine
regulate at 300 W – 500 W or 1000 W , which are settings
needed on an induction hob when the pan is warm and fish
or meat has to be fried !!
• To have only one position of the hob regulator ,when for
example doing frying, is out of the question. You can start
“medium high” or “high” but very fast a lower position is
needed.
• WE BELIEVE THAT ESPECIALLY FOR INDUCTION,
HOB MANUFACTURERS AND POT MANUFACTURERS
HAVE TO WORK TOGETHER IN PROMOTING BUT
ESPECIALLY IN TRAINING THE NEW POTENTIAL USERS
OR THE NEW USERS.
THANKS – MAURITS DEMEYERE – 10 TH OF JUNE 2011.