HK Electric promotes electric cooking

HK Electric is persuading caterers to switch to electric cooking. In the biennial HOFEX 2009 Exhibition, HK Electric is putting on its "Five-star Green Electric Kitchen" demonstration, showing how electric cooking equipment helps the catering industry save energy and operating costs, while improving efficiency and productivity.

The four-day event at the Hong Kong Convention and Exhibition Centre showcases the catering industry's latest products and technologies from more than 1,900 exhibitors, including HK Electric which is staging a premier show kitchen featuring new and popular electric cooking equipment. They include the much sought-after heat pump, induction wok range, induction cooking range, electric steamer and steam cabinet – all designed to help restaurants raise energy and operational efficiency, while making commercial kitchens safer and healthier workplaces.

"Electric cooking is emission free, with minimal noise and waste heat, but high efficiency. About 35 percent of restaurants on Hong Kong Island are now using electric cooking equipment," said Mr. Yuen Sui-see, HK Electric’s Director of Operations. "HK Electric acts as a bridge between the catering industry and equipment suppliers. Apart from keeping industry players informed of the latest technologies available, we also provide professional advice and technical support to those intending to switch to electric cooking."

The heat pump is one of the highlights of this year’s exhibition. Combining the functions of a water heater and an air-conditioner, it takes in heat energy in the air to produce hot water of over 60 degrees Celsius centigrade, while generating cold air for cooling or other purposes. Compared with traditional water heaters, heat pumps save about 70 percent of energy used. If cold air generated is diverted back to the kitchen, it lowers the temperature and reduces the need for air-conditioning.

Mr. Chung Chun-yun, managing director of Treasure Lake Catering Holdings Limited, a pioneer user of the heat pump in restaurants said: "We use the heat pump to produce hot water for washing dishes, and the cold air generated is also utilised. We save about 70 percent of the energy needed for producing hot water."

"Many of our restaurants have switched to electrical cooking, given its benefits in costs and energy saving, as well as improved working environment for staff. Our kitchens are now cooler, quieter and more comfortable to work in," he added.