CESA Induction Cooking Equipment Forum 2011 Presentations

146
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Transcript of CESA Induction Cooking Equipment Forum 2011 Presentations

Page 1: CESA Induction Cooking Equipment Forum 2011 Presentations

Thank you to our Sponsors

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Good Morning and

Welcome

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Welcome

Keith Warren

Director, CESA

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Bev Puxley

Conference Chairman

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Thank you to our Sponsors

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DEFRA INSIGHT

Lucy Johnson

Policy Advisor for the Sustainability

Energy Using Products Team

DEFRA

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Contents

• Sustainable energy using products

• General Overview

- Energy Using Products and Energy Labelling Directives

- Compliance

- Impacts and opportunities

• Ways to get involved

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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.

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Why is consumption by products

important?

UK electricity consumption in reference, policy and best available technology scenarios

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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

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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

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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

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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

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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

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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

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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

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EuP Overview – Implementing Measure

• Products covered

• Application dates

• Generic and specific design requirements

• Measurement standards / methods

• Conformity assessment procedures

• Information requirements

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Energy Labelling

• Energy Labelling

Directive provides legal

framework for labelling

of products

• Adopted as a

delegated act by

European Commission

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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

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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

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Market Surveillance Authority

• National Measurement Office

• Appointed in October 2009

• Carry out a programme of risk based and random

product testing

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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)

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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.

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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/

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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/

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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

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Roundup

Any questions ?

[email protected]

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Thank you to our Sponsors

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HANDS-ON WITH INDUCTION

Hayden Groves

Executive Chef

Lloyds of London

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Thank you to our Sponsors

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Coffee and Demonstrations

In the Exhibition Area

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Thank you to our Sponsors

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CARBON TRUST: FOOD PREPARATION

AND CATERING CAN INCREASE

CARBON SAVINGS WITHOUT

COMPROMISING ON QUALITY

Al-Karim Govindji

Technology Acceleration Manager

Carbon Trust

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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

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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)

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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

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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"

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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

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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

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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):

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Sub-metering would help to better determine where innovation needs to occur

Source: CIBSE Energy efficiency in commercial kitchens, (US EPA)

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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

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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

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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

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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)

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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

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Thank You…..

…………Questions?

[email protected] 020 7832 4610

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Thank you to our Sponsors

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INDUCTION EQUIPMENT HISTORY –

HOW IT WORKS, WHERE IT‟S GOING…

Stephen Hobbs

Director

Signature FSE Ltd

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Induction Equipment HistoryHow it works – Where is it going

IntroductionHistory of inductionHow does it work…?

Past – Present – FutureBenefits

Summary

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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….

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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….

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Induction Equipment HistoryHow it works – Where is it going

IntroductionHistory of inductionHow does it work…?

Past – Present – FutureBenefits

Summary

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Induction Equipment HistoryHow it works – Where is it going

History of ‘induction’…

Who is this…..?

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Induction Equipment HistoryHow it works – Where is it going

History of ‘induction’…

Michael Faraday – eminent chemist and physicist of the Victorian age (1791 – 1867)

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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….

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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

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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….

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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….

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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’…

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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…

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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….

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Induction Equipment HistoryHow it works – Where is it going

IntroductionHistory of inductionHow does it work…?

Past – Present – FutureBenefits

Summary

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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….

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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….

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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…

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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….

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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….

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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…

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Induction Equipment HistoryHow it works – Where is it going

How does it work…?

the quicker the ‘heating’ process…

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Induction Equipment HistoryHow it works – Where is it going

Pan

Magnetic field

Coil

Electroniccircuit

Electrical

power

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Induction Equipment HistoryHow it works – Where is it going

How does it work…?

it’s not ‘magic’ it is a basic principle of physics…..

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Induction Equipment HistoryHow it works – Where is it going

IntroductionHistory of inductionHow does it work…?

Past – Present – FutureBenefits

Summary

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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’….

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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…

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Induction Equipment HistoryHow it works – Where is it going

Induction – Past…..

this reputation is still in some peoples minds, however…..

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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…

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Induction Equipment HistoryHow it works – Where is it going

Induction – Past…..

driving product pricing down and reliability up….

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Induction Equipment HistoryHow it works – Where is it going

Induction – Present…..

there are now multiple products on the market for different aspects of ‘cooking’….

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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…

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Induction Equipment HistoryHow it works – Where is it going

Induction – Present…..

Inbuilt and inset type product…Buffet presentation / show cooking / front of house presentation

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‘Front of house’ type product……

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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….

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Induction Equipment HistoryHow it works – Where is it going

Induction – Present…..

Production type product…single ring / multi ring / multi zone / griddle / plancha cooking…

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Induction Equipment HistoryHow it works – Where is it going

Induction – Present…..

Production type product…hot box delivery systems / meal delivery systems…

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Induction Equipment HistoryHow it works – Where is it going

Induction – Future…..

As with all technologies…

Smaller… lighter… more powerful…

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Induction Equipment HistoryHow it works – Where is it going

IntroductionHistory of inductionHow does it work…?

Past – Present – FutureBenefits

Summary

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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

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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 (%)

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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

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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

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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….

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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…

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Induction Equipment HistoryHow it works – Where is it going

IntroductionHistory of inductionHow does it work…?

Past – Present – FutureBenefits

Summary

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Induction Equipment HistoryHow it works – Where is it going

Summary…..

History – not a ‘new’ conceptestablished for in excess of 150 years

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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….

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Induction Equipment HistoryHow it works – Where is it going

Summary…..

Past…. Considered to be expensive to buy / maintain / replace…

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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….

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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….

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Induction Equipment HistoryHow it works – Where is it going

Summary…..

Benefits….High energy efficiencyEasy to useSafety in all areasLower running costs

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Induction Equipment HistoryHow it works – Where is it going

Summary…..

Think of induction as you would think of a PC…..

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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….

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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…

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Induction Equipment HistoryHow it works – Where is it going

Summary…..

software…. with your induction appliance consider both hardware (product) and software (cooking vessel)……

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Induction Equipment HistoryHow it works – Where is it going

Thank you for listening…..

Stephen Hobbs, CFSPDirector – Signature FSE Ltd

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Thank you to our Sponsors

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THE IMPORTANCE OF INDUCTION

COMPATIBLE COOKWARE

Maurits Demeyere

Senior President

Demeyere Cookware

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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

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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

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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

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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

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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

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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

Page 130: CESA Induction Cooking Equipment Forum 2011 Presentations

• 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)

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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.

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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

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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

Page 134: CESA Induction Cooking Equipment Forum 2011 Presentations

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

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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.

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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.

Page 137: CESA Induction Cooking Equipment Forum 2011 Presentations

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).

Page 138: CESA Induction Cooking Equipment Forum 2011 Presentations

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

Page 139: CESA Induction Cooking Equipment Forum 2011 Presentations

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

Page 140: CESA Induction Cooking Equipment Forum 2011 Presentations

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.

Page 141: CESA Induction Cooking Equipment Forum 2011 Presentations

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.

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Thanks you to our Sponsors

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Demonstrations Followed by Lunch

in the Exhibition Area

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Thank you to our Sponsors

Page 145: CESA Induction Cooking Equipment Forum 2011 Presentations

Closing Remarks

Keith Warren

Director, CESA

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Thank you to our Sponsors