Energetic Saving

Low consumption in the kitchen

Inoxpiu’ equipment boasts an energetic yield that reaches 97%: for each euro spent for power, less than 3 cents are dispersed in the air. An exceptional record since traditional gas systems are close to a 1 to 1 ratio, that means one euro dispersed for each euro spent for cooking.

Several characteristics of Inoxpiù kitchens imply a dramatic energy saving.

First of all we reduced heat dispersal to a minimum. Our technical staff has constantly sought to concentrate on this goal and improve performances in all machines over the years.

Energetic Yield, Terrific Performances

The substitution of traditional cooking gas stoves with innovative induction hobs has surely represented a winning choice. This technology dramatically reduces energy heat dispersal.
Gas stoves disperse about 40-50% of produced heat in the air, heating up the kitchen environment. Electromagnetic induction instead offers an energetic yield up to 97%.

This amazing result is made possible thanks to the specific characteristics that countersign this technology.
In common cooking tops, gas stoves as well as infrared or traditional electric stoves, heat is transmitted via conduction, that is by contact. This means that part of the heat produced necessarily gets lost in the way, either in the air or by heating up intermediate supports (cast-iron grills, e.g.)
The functioning of electromagnetic induction works on a completely different basis: the heat is generated directly inside the pan. The ceramic glass only serves as a support to the pots and a protection of electronic components. Even at maximum power, it remains cool. That is the main reason why the heat is almost completely carried to the target and not dispersed in the air around.

Induction hobs also allow to save energy because the heat produced is proportional to the pots’ dimensions. The energy consumption is always proportional to the pan’s diameter, therefore to the quantity of food prepared.
A technical characteristic has been studied to ensure even more energy saving: power is delivered only when a pan or pot is actually leant onto the ceramic glass. This device avoids the hassle of turning on and off the machine all the time and also avoids energy waste in all those moments when chef walks away from the cooking stove, like for instance to serve food on a dish.
On our induction hobs is possible to heat many more pans than on a traditional gas stove. You can improve productivity in less space, giving the chance to optimise space for the rest of the equipment.

Induction technology gives you the chance to switch quickly between maximum power and off status. Traditional electric hobs take long time to reach desired temperature and the take up to a few minutes to go back to room temperature after usage. In the meantime heat is continuosly dispersed in the air, heating up the kitchen.
Induction on the contrary presents some of the characteristics of gas stove: from high to low power and off in a blink of an eye. But induction also resolves many of the disadvantages typical of gas: high heat dispersal, frequent maintenance, complex and long cleaning procedures, risk of burnt and explosions.

RESEARCH AND DEVELOPMENT
All the machines produced by Inoxpiù are designed to guarantee a very high energetic yield. Our fry-tops, for example, are built with a special device that enables them to keep all the heat produced inside of the griddle, reducing dramatically heat dispersal.
Exactly like for induction hobs, energy requested is exclusively used to cook and not to heat up the air around.
Even at full power (surface temperature 350°C), our fry-tops do not irradiate upwards, meaning they do not disperse heat in the kitchen, maintaining it fresh.

This characteristic, besides making working environment a fresher and better place for staff (see section “FRESH AND CLEAN ENVIRONMENT") has the advantage to reduce need of air-treatment . Being cleaner and fresher, air does not need continuous conditioning, allowing an outstanding energy saving, up to 30-40%.
Last, but not least, the energy consumption is always commeasured to the effective amount of work going on. A series of electronic sensors electronically controls temperatures, feeling even the slightest drop caused by introduction of new raw material. The energy demanded to compensate the temperature difference will only be the amount necessary to compensate the effective loss, eliminating peaks and wastes.
Besides fry-tops and induction hobs, all Inoxpiù production (pasta-cookers, fryers, brassiere, etc.)has been studied to guarantee energy saving and are equipped with electronic thermoregulation.