A GREEN MACHINE

The world is going green as more and more companies look to reduce their carbon footprint in the all-important effort to leave the world a better place for our children.

According to the US Environmental Protection Agency, commercial kitchens are high energy users, consuming roughly 2.5 times more energy per square foot than any other commercial space.

A study by the UK’s Carbon Trust found that of the energy being consumed, as little as 40% is used in the actual preparation and storage of food – with much of the wasted energy being dispersed directly into the kitchen.

Continuing innovations have made it possible for professional kitchens to enjoy dramatic reductions in energy consumption, resulting in smaller carbon-footprint reductions and significant savings on utility costs.

According to a study by the Washington, DC-based Electric Power Research Institute, up to 90% of the energy consumed with induction cooking technology is transferred directly to the food, compared to 74% with traditional electric methods and 40% with gas.

As the industry transitions from cooking with traditional gas and electric cooktops, which in many countries is now a matter of government policy, Induction Technology makes it easier for businesses to meet the demand for going green.

And, most importantly, these efforts are all contributing to making our world a cleaner, greener place.

If you would like to know more, drop us a line: info@dipoinduction.com