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1、英文原文Energy-Saving Cooking Equipment“Energy-saving equipment is the buzz phrase for 2007. Many operators have taken on the cause of energy savings as an environmental issue, but most are reacting to increases in electricity, gas and even water.A recent Energy Star study showed that operators could in

2、crease profits by as much as one-third if they saved 20 percent on energy costs.At least one or two manufacturers of virtually every type of cooking equipment are making energy-efficient upgrades to their product. Although most equipment types are seeing some efficiency in newer models, here are som

3、e of the highlights. 1. Induction cookers are becoming popular. They have been around for years on buffet lines where they work quite well to provide hot food in a cooler dining room environment. Induction units are now being used more in the kitchen as production units. These cookers use a magnetic

4、 field to create heat in a product with almost no wasted energy like that put off by a traditional gas flame. There is also very little electrical draw on the unit unless there is a cooking vessel on the burner. The idle time energy usage contrasts sharply to gas burners that are often left on for h

5、ours when product is not being cooked. 2. Fryer efficiency improves. Electric fryers are typically very efficient since the beating element is submerged in the frying medium. The real improvements have been in gas fryer burner design. Historically gas fryers have not been very efficient. Gas is igni

6、ted in tubes running through or around the frying vat. but typical design allows much of the heat to escape directly up the flue. New designs force much of the heat to be imparted to the cooking medium, resulting in more efficient units. Manufacturers are also providing better insulation around the

7、fry vats to retain more heat. Fryers that earn the Energy Star rating must meet a minimum cooking efficiency of 50 percent for gas and 80 percent for electric units. 3. Compartment steamers are now a category included by Energy Star. Steam Cookers that bare earned the Energy Star listing are up to 6

8、0 percent more energy efficient than standard models. Energy-efficient steam cookers offer shorter cook times, a higher production rate and reduced heat loss due to better insulation and a more efficient steam delivery system. In addition to saving electricity or gas energy, the qualified steamers a

9、lso use less waterup to 90 percent less than standard models. 4. Steam kettles and braising pans are notorious for wasting heat. Some makers have introduced double-skin pan and lid structure to reduce heat dispersion into the workplace. This innovation reduces energy consumption, which also makes th

10、e cooking environment more comfortable for our staff.5. Combi oven/steamers and microwave/ convection ovens have made great strides. By virtue of the speed of many of these units, the cost to operate them per serving produced is lower than traditional ovens or even convection ovens. Some of the new

11、super ovens on the market claim to cook 8-10 times as rapidly as a traditional oven. These new units are well insulated for heat retention. 6. Exhaust hoods reduce costs. Its been estimated that typically about 75 percent of a restaurants heating and cooling costs are sucked out through cooking exha

12、ust hoods. Hood manufacturers are coming on line with new super-efficient hoods to reduce air quantities to a minimum. Scientifically engineered hoods and strategically placed air inlets that have helped reduce the amount of conditioned air volume exhausted. Another exhaust air saver is to reduce th

13、e overall air volume through a variable-speed fan control. These controls monitor the air entering the hood and sense when no or little cooking is going on. In down times the control automatically reduces the air being exhausted. 7. Big energy savings can be found in energy-efficient dishwashers. La

14、rge amounts of electric power are needed to heat water to the required temperatures, but a few manufacturers have found a way to reduce the amount of rinse water needed in their machines by developing special nozzles to extract the maximum heat from the water. Machines with these nozzles yield consi

15、derable power reductions and water savings. Although not consuming as much energy as cooking equipment or dishwashers, ice makers and refrigerators are now saving more electric and water costs as well.If you are building a new restaurant site, you may hear about the green building trend. Green Build

16、ings are about the materials used in construction and how they conserve energy. The USGBC administers the LEED (Leadership in Energy and Environmental Design) Green Building Rating System, a voluntary building certification program that defines high-performance and energy-saving green buildings. Man

17、y features go into having a building LEED certified. Buying energy-saving kitchen equipment is one way to earn points that contribute to getting the certification. Also, if you are in the market for new equipment, a growing number of states, municipalities and utility companies are offering rebates

18、to foodserviceoperators who purchase energy efficient equipment.Green Friendly EquipmentEnergy savings, sustainability, green operations and LEED certified are all the buzz words of our time. We hear them over and over and with increasing frequency. We all want to do the right thing to help out the

19、environment. We all want to conserve. We dont want to contribute to pollution or global warming. Most of all, we all want to save money. Saving money is what you can do if you follow sound operating principals and furnish your kitchen with the right equipment. Buying equipment that uses less electri

20、city, water and gas not only will help preserve our natural environment, but it also will save many expense line dollars as prices for energy and resources continue to escalate.According to Energy Star, a branch of the US Environmental Protection Agency, the facts are that restaurants or facilities

21、with commercial kitchens use roughly 2.5 times more energy per square foot than any other commercial building type. On top of that, as much as 80 percent of the $10 billion annual energy bill for the commercial food service industry does no useful work. These lost energy dollars are often wasted in

22、the form of excess heat, ventilation, and refrigeration, or generated by inefficient appliances.In the past few years, manufacturers have begun to develop more energy-efficient products to better serve foodservice operators. Manufacturers are now incorporating technologies related to cooking, refrig

23、eration and sanitation to achieve significant energy and water savings. Restaurants that purchase their equipment wisely can cut their energy costs 10 to 30 percent without sacrificing production capacity, quality or operating comfortwhile making significant contributions to a cleaner environment. E

24、nergy Star estimates that by outfitting a kitchen with only the equipment they currently qualifyand thats only six categoriescould save the typical restaurant owner approximately $2,500 annually in gas and electric bills. Besides saving gas and electricity, qualified steamers, ice makers, and dishwa

25、shers save a considerable amount of water dollars. Energy Star offers a wealth of unbiased information. You can find a lot of help on their web site, including a complete listing of equipment they currently qualify. Another big help is a variety of energy saving calculators that can help you estimat

26、e your operations energy savings when updating your kitchen equipment with new energy efficient models. The calculators allow you to use your local electric or gas rates, or to estimate using national averages. The calculators will allow you to do life cycle costing analysis on equipment. They even

27、have a listing of many state offered rebates and can even calculate the impact of these when you purchase new equipment. The only unfortunate thing is that right now Energy Star only has qualified equipment in six categories: 1、 Fryers 2、Hot Food Holding Cabinet 3、Solid-Door Refrigerator sand Freeze

28、rs 4、Steam Cookers5、Dishwashers 6、Ice MachinesWe understand they are in the process of developing standards and qualifying griddles and convection ovens, which should be completed this year. Eventually, perhaps, Energy Star will have standards for many more types of kitchen equipment. Here are a few

29、 equipment types to look for energy savings. Induction cookers have been around for years on buffet lines, where they work quite well to warm hot food in a dining room. Induction units are now being used more frequently in the kitchen as production units. These cookers use a magnetic field to create

30、 heat in a product with almost no wasted heat like that put off by a traditional gas flame. There is also almost no electrical draw on the unit unless there is a cooking vessel on the burner. The idle time energy usage contrasts sharply to gas burners that are often left on for hours on end when pro

31、duct is not being cooked. These features make induction a real electric cost miser. Steady improvements have been made in fryer efficiency. Electric fryers are typically very efficient since the heating element is submerged in the frying medium. The real improvements have been in gas fryer burner de

32、sign. Historically, gas fryers have not been very efficient. Gas is ignited in tubes running through or around the frying vat but the typical design allows much of the heat to escape directly up the flue. New designs force much more of the heat to be transferred to the cooking medium, resulting in m

33、ore efficient units. Manufacturers are also providing better insulation around the fry vats to retain more heat. Fryers that earn the Energy Star must meet a minimum cooking efficiency of 50% for gas and 80% for electric units. Your exhaust hood is a big-time energy hog because it sucks up all the a

34、ir you spend a lot of energy dollars to cool down in kitchens in the warm weather or heat in the winter. A large amount of energy dollars are used conditioning air only to dump it right back outside. Thankfully, there is now a new generation of super efficient exhaust hoods. These new exhaust ventil

35、ators have changed some of the traditional thinking on the amount of air needed to be exhausted from cooking equipment by using high efficiency filters and engineered designs to take advantage of the flow of thermal air currents to keep the amount of air wasted to a minimum. Another item very much w

36、orth considering is a variable speed controller for the exhaust hood fan. This item may be one of the biggest energy savers you can get. It is relatively inexpensive when you consider the payback in energy savings and most operations can add it to an existing hood system. The system consists of a sp

37、ecial computer controlled unit that reduces fan speed during idle, non-cooking periods using temperature and optic sensors to detect the heat and smoke load inside the hood. This is big savings because in most operations the hood only needs to exhaust at full volume a small percentage of the day. Sa

38、vings here is in reducing the fan motor electrical usage and most importantly in reduction in volume of conditioned air exhausted from your building. Look for a dishwasher that uses a maximum of one gallon of water per rack of dishes washed. There are a number of them on the market now, whereas only

39、 a few years ago, there were none. Big energy savings can be found if you purchase one of these new energy efficient dishwashers. Water usage in a dishwasher translates directly into large amounts of electric power needed to heat water up to the required temperatures quickly. Several manufacturers h

40、ave found a way to reduce the amount of rinse water needed in their machines by developing special nozzles to extract the maximum heat from the water and transfer it to dishware. Machines with these nozzles yield considerable power reductions, not to mention water savings as well. The most water eff

41、icient steamers use a maximum of two gallons of water an hour. This applies to both gas and electric models of all sizes. Boiler less steamers are most efficient and produce enough steam quickly enough for almost all steamer needs. Water conserving ice machines are starting to pop up from several of

42、 the largest manufacturers. Look for machines promoting low water usage. The best larger volume machines use a maximum of 20 gallons of fresh water per 100 pounds of ice produced. You should look for smaller capacity machines that use no more than 30 gallons of water per 100 pounds of ice made. All

43、these equipment items mentioned above are great for a start, but when it comes to going green, it goes beyond reducing the amount of gas or electricity an operation uses. In addition to simply purchasing energy-efficient equipment, creating a greener environment will mean sourcing these items from s

44、uppliers within a 500-mile radius to cut down on gas and delivery costs; installing more windows, if possible, in kitchens to bring in more natural light; using energy efficient lighting for the artificial light you do need; it might mean using chemical-free cleaners; avoiding the use of polystyrene

45、 containers; and recycling paper, plastic, glass, and metal. 中文译文节能炊具“节能炊具”在2007年备受关注 ，很多生产商已把节约能源问题作为一个环境问题，但大多数人却把增加消耗电力，燃气甚至水作为解决问题的途径。最近能源之星的研究表明，生产商可以增加利润高达三分一，如果他们节省了20 的能源成本的话。几乎每一个类型的炊具制造商都至少有百分之十到百分之二十在能源效率方面升级他们的产品。虽然大部分设备类型还是在颇见效率的模型阶段，这里有一些值得关注的地方。1、电磁感应炊具越来越受欢迎。通过近些年对这种炊具的研究，它们已被人们很好的利用

46、，它们不仅加热食物，而且还能保持清凉的餐厅环境。感应系列炊具现正被更多的使用在厨房内。这些使用磁场，创造热的炊具产品，几乎一点也没有浪费能源与传统的以天然气作为能源的炊具产品相比。电磁感应炊具只有在与其会发生感应的锅放在上面时才会消耗能源，而天然气炊具往往在不需要供热的时候还会持续加热浪费能源。2 、电炸锅效率不断提高。 自从压炸的方式出现之后，电炸锅通常是非常有效率。气体燃烧器电炸锅的设计也在这方面做了改进。以前的气体电炸锅的效率不是太高。天然气是在与气罐相连并贯穿其中的一个细小的管处被点燃的。但传统的设计会使大部分的热向外扩散，浪费能源。新的设计将大部分的热量被利用到烹饪中，使天然气利用率

47、大大提高。制造商也提供更好的绝缘体来制造气罐，来保留更多的热量。最高效率的炸锅比最低效率的炸锅节约50 气体和80 的电能。3 、蒸汽类产品如今已被能源之星归为一类。蒸汽炊具已被能源之星归在能源利用率比标准产品高出60产品之列。高能源效率的蒸汽炊具不仅可以缩短做饭时间，提供高的做饭效率而且还可以通过利用好的绝缘体和高效的蒸汽配送系统来减少热损失。此外，以节省电力或天然气能源，合格的蒸汽发生器也使用更少的水，比标准产品节约高达90 。 4、蒸汽电热水煲和平底蒸锅是恶名昭彰的浪费热量的产品。一些制造商已经推出双层锅和盖子的结构，以减少热量分散到工作场所。 这项创新不仅降低能源消耗，也为工作人员创造

48、了更加舒适的烹饪环境。5、蒸汽烤炉和微波对流烤炉的整合取得了很大的进展。通过产品的优势联合，它们的操作成本低于传统的烤炉甚至是对流烤炉。市场上一些新的超级烤炉声称气烹饪速度是传统烤炉的8-10倍。这些新的组合也具有很好的绝缘效果，从而很好的保持热量。6、通过排气罩降低成本。据估计，通常一间酒楼大约75 的的加热和冷却成本是由烹饪排气罩造成的。排气罩制造商将致力于研发高效的排气罩，最低限度减少空气量。科学合理的排气罩可以帮助减少空气排放量，另外还可以通过变速风扇控制来减少空气排放量。这些管制措施通过感应烹饪情况来控制气体排放。在没有烹饪的情况下，在极短的时间内减少空气排放。7、高能源效率洗碗机可

49、以节约大量能源。通常为了把水到加热到所需的温度需要消耗大量的电力，但有些制造商已经找到一种很好的方法来解决这个问题，他们大量的减少冲洗水，并利用一种特殊的管口来循环吸收利用冲洗水的热能。机器利用这种喷嘴节约了大量的能源和水资源。虽然制冰机和冰箱不像炊具和洗碗机那样消耗大量能源，但它们现在也在很大程度上节省了电力和水的成本。如果您正在建设一个新餐厅的网站，您可能听到关于“绿色建筑”的趋势。绿色建筑是有关材料在建筑中的使用，以及它们如何节约能源方面的信息。该USGBC执行LEED（能源和环境设计最高标准）绿色建筑评级制度，自发定义的高性能和高节能绿色建筑认证计划。建筑的许多方面都要通过LEED标准验证。购买节能厨房设备是获得认证的一个方法。另外，如果您在市场上购买高