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HK Electric introduces intelligent systems to enhance commercial kitchen management

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HK Electric introduces intelligent systems to enhance commercial kitchen management

11 May 2011

To improve operations and modernise kitchen management of the local catering industry, HK Electric has set up an 'i. e. Kitchen' at the biennial HOFEX International Exhibition, introducing a series of intelligent and eco electric commercial kitchen equipment.

The four-day HOFEX exhibition, which opens today (11 May), focuses on food and drink, hotels, restaurants and food service equipment, supplies and services, and has attracted more than 1,800 global exhibitors displaying their latest products and technologies.

The intelligent systems featured in the 'i. e. Kitchen' are able to monitor a commercial kitchen's equipment and work environment with the aim to improving energy efficiency and assisting food quality control and operational management. The ultimate intention is to help the catering industry increase competitiveness, improve employees' occupational health and safety, and upgrade food preparation processes and kitchen management as a whole.

Officiating at the opening ceremony of the 'i. e. Kitchen' today were Chief Secretary for Administration, Mr. Henry Tang; Chairman of the Hong Kong Tourism Board, Mr. James Tien, and Managing Director of HK Electric, Mr. Tso Kai-sum.

"The intelligent systems are ideal for commercial kitchens," said General Manager (Group Commercial), Mr. Arthur Wong. "By collecting data, the systems monitor a kitchen's temperature, humidity and noise level, helping to maintain a healthy and comfortable work environment. The systems provide information on energy consumption during cooking, which also enable users to compare energy efficiency with that of gas appliances."

"The systems can also monitor and preset cooking processes, which is particularly helpful in standardising cooking procedures to ensure consistent quality, as well as in training young chefs. Recipes, cooking methods and menus, for example, can be shared by a restaurant chain. Besides displaying the current condition of equipment, the systems also feature a function alerting users of incorrect procedure or malfunction, simplifying maintenance and reducing equipment down time," Mr. Wong added.

Electric kitchen equipment is environmentally friendly because it reduces carbon emission and is also energy-saving. Heat pumps, for instance, are up to three times more energy efficient than traditional heaters, while both the induction wok ranges and induction low ranges can save energy up to 70%.

Also on display at HK Electric's booth is a food waste processor that can easily break down and convert a huge amount of food waste to organic fertilizers. This sustainable recycling process reduces the burden of waste disposal.

Electric commercial kitchen equipment such as induction wok ranges, electric roasters and induction griddles are also showcased at the booth, together with electric steam cabinets, induction low ranges, induction cookers and heat pump hot water systems – all energy efficient, occupationally safe and environmentally friendly products.

HK Electric is the exclusive sponsor of HOFEX's highlight event – the Hong Kong International Culinary Classic 2011, a competition allowing chefs to experience and enjoy the advantages of electric cooking.

HOFEX 2011 is being held at the Hong Kong Convention and Exhibition Centre from 11-14 May 2011. Visitors are welcome to visit the HK Electric booth at 1A-530 and 1A-630, Hall 1.

(From left) Mr. James Tien, Mr. Henry Tang and Mr. Tso Kai-sum officiate at the opening ceremony of HK Electric’s “i.e. Kitchen”.

(From left) Mr. James Tien, Mr. Henry Tang and Mr. Tso Kai-sum officiate at the opening ceremony of HK Electric's 'i.e. Kitchen'.

Group Commercial Services Manager of HK Electric, Mr. Francis Au Yeung introduces how intelligent systems help monitor the temperature, humidity and noise level in a commercial electric kitchen.

Group Commercial Services Manager of HK Electric, Mr. Francis Au Yeung introduces how intelligent systems help monitor the temperature, humidity and noise level in a commercial electric kitchen.

Mr. Francis Au Yeung explains how intelligent systems can help monitor and preset cooking processes, which is particularly helpful in ensuring food quality and facilitating training in a restaurant chain.

Mr. Francis Au Yeung explains how intelligent systems can help monitor and preset cooking processes, which is particularly helpful in ensuring food quality and facilitating training in a restaurant chain.

Mr. Henry Tang (third from left), Mr. James Tien (first from left) and Mr. Tso Kai-sum (third from right) kick off the “Hong Kong International Culinary Classic 2011” sponsored by HK Electric to allow chefs to gain hands-on experience in electric cooking.

Mr. Henry Tang (third from left), Mr. James Tien (first from left) and Mr. Tso Kai-sum (third from right) kick off the "Hong Kong International Culinary Classic 2011" sponsored by HK Electric to allow chefs to gain hands-on experience in electric cooking.