energy-efficient and environmental protection/eco-friendly
For many people, the kitchen is first associated with oily fumes, grime and endless cleaning – but that stereotype is fading. Today, commercial restaurant kitchens are no longer just spaces for cooking; they can be aesthetically pleasing, and even elevate the overall taste and appeal of an entire restaurant.
In fact, an energy-efficient, low-carbon kitchen is not only a direct reflection of chefs’ social responsibility, but also closely linked to their work performance and physical health. When it comes to the evolution of kitchen equipment, no one feels the changes more acutely than chefs – especially with the cutting boards, worktops and knives they use every single day.
Since ancient times, chefs who work with kitchen tools day in and day out have been the first to experience every innovation in kitchen equipment, and nearly every upgrade has brought greater convenience to their work. As kitchen gear evolves, working environments improve in tandem. Let us view the development and trends of kitchen equipment from the perspective of chefs themselves.
Low-Carbonization: A New Trend for Environmental Protection and Energy Saving
Steadily rising electricity and gas prices are driving kitchen appliances toward greater energy efficiency and environmental friendliness. This new landscape is also unlocking boundless business opportunities for the green, healthy and eco-friendly kitchen appliance industry. Statistics show that starting from 2005, China sees at least 5 million range hoods enter their replacement cycle each year – these aging kitchen appliances are also major energy consumers. This has posed an imperative environmental and energy-saving challenge for all home appliance enterprises.
Kitchen appliance manufacturers are now not only prioritizing energy efficiency, but also devoting more resources to environmental protection – this has even become a new competitive focus in the market, particularly for range hoods and gas appliances. Take Siemens’ Interlink kitchen appliance series, for example: it features interconnection between range hoods and gas stoves – the hood automatically turns on when the stove is ignited, and shuts off with a delay when the stove is turned off, preventing oily fume pollution while reducing energy waste. Additionally, the hood’s self-cleaning system can automatically melt away oil deposits inside the machine at regular intervals, maintaining its working efficiency and eliminating energy waste entirely. Currently, Siemens’ Interlink series with this interconnection function is only available for household kitchens, but it is only a matter of time before similar products enter the professional catering market.
In fact, an energy-efficient, low-carbon kitchen is not only a direct reflection of chefs’ social responsibility, but also closely linked to their work performance and physical health. For this reason, the low-carbonization of kitchen equipment has become the most prominent trend of today.
