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Save energy choosing an Unox ENERGY STAR® certified professional oven!

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How do you save energy in your restaurant? Choose an ENERGY STAR® certified professional oven!

Catering has always been one of the sectors that records the highest energy consumption. Professional ovens, sous vide, food-processors, hoods, stoves, fryers, dishwashers, and blast chillers are numerous tools used in daily activities which at the end of the month account for 40% of a restaurant’s bills (if not more!). However, these consumptions not only affect commercial activities, but also have an important impact from an environmental point of view, affecting CO2 emissions.

One of the solutions to reduce the cost in the bill and adopt a sustainable attitude towards the planet, can be to replace your equipment using more advanced and efficient tools that allow you to reduce waste and ensure real savings

To this end, working with an ENERGY STAR® certified professional oven can really prove to be the right choice to achieve real savings in terms of consumption.  


Energy efficiency and excellent cooking performance: there are over 30 professional UNOX ovens certified by ENERGY STAR®!


The search for increasingly innovative technological solutions that allow not only an efficiency of cooking processes but also a real improvement from the point of view of energy consumption is a constant mission for us at Unox!

This is what distinguishes us and today makes us the company that produces the largest number of ENERGY STAR® certified professional electric ovens and professional gas ovens.

There are over 30 certified models to date, within our lines: 


CHEFTOP MIND.Maps PLUS

CHEFTOP MIND.Maps PLUS COMPACT

CHEFTOP MIND.Maps BIG PLUS

BAKERTOP MIND.Maps BIG PLUS

BAKERLUX SHOP.Pro Master


This important result is a testament to the constant attention that we at UNOX have always placed towards the environment and the commitment that, for over 30 years, we have put into research and development of intelligent solutions that respond to the daily challenges of professional cooking and pastry.

How much energy can you save in your restaurant with an ENERGY STAR® certified CHEFTOP MIND.Maps PLUS oven?

The Energy Star data provide us with a useful indication of the energy savings that a restaurant could make by including an ENERGY STAR® certified CHEFTOP MIND.Maps PLUS oven in its kitchen.



Do you mainly cook with steam in your restaurant?

In order to cook 1,000 kg of steamed potatoes with a CHEFTOP MIND.Maps PLUS 10-tray oven, 28 full loads lasting about 30 minutes each are required, giving a total of 14 hours of oven operation with a total consumption of 105.3 kWh.

Cooking the same amount of steamed food with an oven without ENERGY STAR® certification will take about 44 minutes per batch, resulting in a total of almost 21 hours of oven operation, with a total consumption of 169.7 kWh.


Numbers speak for themselves: CHEFTOP MIND.Maps PLUS is the best choice!


While steaming 1,000 kg of potatoes, you save:

-         6.5 hours of time

-         64.4 kWh of energy

-         18.4 kg of CO2*

-         12.9 € in utility bills*

*Estimate made assuming that the oven is used in the UK with a CO2 Emission Factor [kg eCO2/kWh] of 0.285 end with a cost of energy/kWh equal to 0.201€.


In less than 15 hours of steaming your CHEFTOP MIND.Maps PLUS would have already saved you 12.9€!



Do you mainly cook in convection mode in your restaurant?

In order to cook 1,000 kg of roasted potatoes with a CHEFTOP MIND.Maps PLUS 10-tray oven, 31 full loads lasting about 43 minutes each are required, giving a total of 22 hours of oven operation with a total consumption of 189.4 kWh.

In contrast, cooking the same amount of food with an oven without ENERGY STAR® certification will take about 51 minutes per batch, which amounts to a total of almost 26 hours of oven operation, with a total consumption of 228.8 kWh.


Numbers speak for themselves: CHEFTOP MIND.Maps PLUS is the best choice!


While cooking 1,000 kg of roasted potatoes, you save:

-         4 hours of time

-         39.4 kWh of energy

-         11.2 kg of CO2*

-         7.9 € in utility bills*

*Estimate made assuming that the oven is used in the UK with a CO2 Emission Factor [kg eCO2/kWh] of 0.285 end with a cost of energy/kWh equal to 0.201€.


In just 22 hours of convection cooking your CHEFTOP MIND.Maps PLUS would have already saved you 7.9€!



Do you cook both with and without steam in your restaurant?

Let's reckon that you need to use your oven in mixed mode to produce e.g., 500 kg of steamed potatoes and 500kg of roasted potatoes.

With a CHEFTOP MIND.Maps PLUS oven, you will achieve excellent result with 14 full loads with steam lasting 30 minutes each and 16 full loads without steam lasting 43 minutes each, for a total of about 18 and a half hours of oven operation, with a total consumption of 150.4 kWh.

Whereas cooking the same amount of food with a non-ENERGY STAR® certified oven will require 14 full loads with steam lasting 44 minutes each and 16 without steam of 51 minutes each, giving a total of almost 24 hours of oven operation with a total consumption of 202.9 kWh.


Numbers speak for themselves: CHEFTOP MIND.Maps PLUS is the best choice!


Cooking 500 kg of roasted potatoes and 500 kg of steamed potatoes, you save:

-         5.5 hours of time

-         52.5 kWh of energy

-         15.0 kg of CO2*

-         10.6 € in utility bills*

*Estimate made assuming that the oven is used in the UK with a CO2 Emission Factor [kg eCO2/kWh] of 0.285 end with a cost of energy/kWh equal to 0.201€.


In just 18 hours of convection and steam cooking your CHEFTOP MIND.Maps™ PLUS would have already saved you 10.6€!



The most favourable choice, even if the oven is empty!

Unfortunately, during service kitchen equipment is often left switched on and in temperature waiting for the next batch.

Here again, ENERGY STAR® is the best choice to cut energy consumption! A CHEFTOP MIND.Maps PLUS 10-tray oven consumes 1.08 kWh to remain at temperature while empty for 1 hour, while a non-certified oven consumes 2.64 kWh.

UNOX ENERGY STAR® certified professional ovens: why are they so efficient and sustainable? 


For over 30 years, Unox has been investing in research in order to constantly improve the performance of its ovens while reducing the energy impact. 

Every day, our team of engineers, designers, chemists, physicists and software developers study new ways to further improve the energy performance of our ovens by working on 4 fundamental pillars:


• insulation solutions

• engine efficiency

• the design of the oven

• the intelligence of the oven



The insulation solutions

Identifying efficient solutions allows you to maintain the set temperature inside the cooking chamber, minimizing the dispersion of heat to the outside. All of our certified ovens, combination and convection, are in fact designed and manufactured with the use of excellent insulating materials to ensure the best possible thermal insulation, reduce waste of heat, while ensuring the best cooking performance. 


The efficiency of the engine

The engine is the beating heart of every professional oven. Every day our research and development team faces the challenge of making the motors of UNOX ovens more and more efficient in order to reduce energy waste as much as possible, while maintaining excellent cooking performance. In fact, the UNOX professional ovens are equipped with motors designed to heat up as little as possible during each cooking and reduce energy dispersion. 


The design of the oven

At UNOX we devote a lot of importance to the design and planning phases of all our ovens, always studying innovative ways to make every single component more efficient to minimize any waste of energy.

The intelligent design of the oven, together with the efficiency of the motor and the insulation solutions, allows you to effectively reduce any heat loss, while reducing energy consumption and CO2 emissions. 


The intelligence of the oven

The intelligent technologies of the UNOX professional ovens allow you to have maximum control over water and electricity consumption, ensuring consistently uniform cooking performance. An example of this is our STEAM.Maxi technology, a technology available for all our intelligent combi ovens, which, thanks to the use of controlled algorithms, allows you to manage the amount of steam present in the cooking chamber, reducing unnecessary energy waste. The production of steam is an activity that requires a high amount of energy, so it becomes more essential than ever to have a technology available which, perceiving the amount of humidity present in the chamber (which includes the humidity contained in the food itself), blocks the production of steam when the cooking chamber is saturated.



Do you want to start working more efficiently with a smart and sustainable professional oven?

What is ENERGY STAR® certification?


ENERGY STAR® is a voluntary American government program born in 1992 from the joint efforts of the US Department of Energy (DOE) and the US Environmental Protection Agency (EPA) with the aim of encouraging manufacturers of a wide range of technologies and electrical appliances to take energy efficiency into account when designing their products.


Given the growing sensitivity of various consumers and professionals regarding issues related to environmental respect and the abatement of CO2 emissions, the various manufacturing companies have long understood the importance of offering various customers products that promote respect for the environment and that can guarantee lower energy consumption. It therefore becomes very clear that owning a large number of ENERGY STAR® certified products is a fundamental competitive tool that can make a difference.


ENERGY STAR® certification for electric and gas ovens for professional use. 


The ENERGY STAR® label is present on more than 75 different product categories including one relating to "professional ovens," which contains two sections: one relating to combi ovens and one relating to convection ovens.

Before they can affix the ENERGY STAR® label to their products, manufacturers must agree to have them tested in an EPA-recognized laboratory and analyzed by an EPA-recognized certification body - convection ovens are tested in two modes, at full load and empty with standard parameters (177 °C and 0% humidity), while the combi ovens are also tested in two further modes, at full load and empty at 100 °C and 100% humidity.

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