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英文原文 Energy-Saving Cooking Equipment “Energy-saving equipment is the buzz phrase for 2007. Many operators have taken on the cause of energy savings as an environmental issue, but most are reacting to increases in electricity, gas and even water. A recent Energy Star study showed that operators could increase profits by as much as one-third if they saved 20 percent on energy costs. At least one or two manufacturers of virtually every type of cooking equipment are making energy-efficient upgrades to their product. Although most equipment types are seeing some efficiency in newer models, here are some of the highlights. 1. Induction cookers are becoming popular. They have been around for years on buffet lines where they work quite well to provide hot food in a cooler dining room environment. Induction units are now being used more in the kitchen as production units. These cookers use a magnetic field to create heat in a product with almost no wasted energy like that put off by a traditional gas flame. There is also very little electrical draw on the unit unless there is a cooking vessel on the burner. The idle time energy usage contrasts sharply to gas burners that are often left on for hours when product is not being cooked. 2. Fryer efficiency improves. Electric fryers are typically very efficient since the beating element is submerged in the frying medium. The real improvements have been in gas fryer burner design. Historically gas fryers have not been very efficient. Gas is ignited in tubes running through or around the frying vat. but typical design allows much of the heat to escape directly up the flue. New designs force much of the heat to be imparted to the cooking medium, resulting in more efficient units. Manufacturers are also providing better insulation around the fry vats to retain more heat. Fryers that earn the Energy Star rating must meet a minimum cooking efficiency of 50 percent for gas and 80 percent for electric units. 3. Compartment