Description du projet
Un four infrarouge innovant pour les cuisines commerciales
Les cuisines commerciales consomment une quantité considérable d’énergie, principalement en raison du manque d’efficacité des appareils. À titre d’exemple, les fours constituent l’un des appareils de cuisine les plus gourmands en énergie. Même les fours les plus récents et les plus perfectionnés ne sont pas totalement efficaces. Le projet Smart Cooking, financé par l’UE, propose un four infrarouge à faible énergie qui consomme 60 % moins d’énergie que les fours à convection, réduit de moitié le temps de cuisson et intègre des programmes de cuisson automatisés et une technologie d’autonettoyage. Ce four innovant est conçu pour réduire les frais des entreprises alimentaires et augmenter leur productivité.
Objectif
The challenging worldwide energy demand requires the restriction of energy consumption by means of systems and machines that are more efficient. The EU has set itself climate and energy targets to reduce its greenhouse gas emissions progressively up to 2050. Commercial kitchens, are intense energy users and represent the biggest energy consumers per square foot of all commercial buildings. Typically, 20% of a food service business’ annual energy costs are wasted through the use of energy inefficient equipment. Improving the efficiency of commercial kitchen equipment can result in savings of 10-30%, depending upon the technologies installed. Ovens represent one of the most energy demanding pieces of equipment. A minimum of 20.000kWh could be saved yearly, if ovens were replaced by high efficiency equipment in commercial kitchens. Main limitations from most advanced ovens on the market include: 1) energy is wasted as heat, and the majority is released into the kitchen warming up the kitchen (cooling of the kitchen is thus needed, thus further energy required), 2) notable food weight loss and too dry resulting cooked foods, 3) long cooking times, 4) non-automated cooking (automatic cooking programs greatly increase the kitchen staff’s productivity, provide constant results and no cooking training is required), 5) pyrolytic automatic cleaning requires too much energy.
To overcome all of these problems CB s.r.l has created Smart Cooking; a low energy infrared oven which uses 60% less energy than convection ovens (no energy is wasted as heat, no energy is needed to cool the kitchen), reduces cooking time by 15-50%, cuts food weight loss by 15%, and incorporates automated cooking programs and self-cleaning technology (50% less energy used than pyrolitic ovens). Smart Cooking will cut costs for food businesses and will highly increase their productivity. In 5 years from completion of the project, we expect to gain €9 million in cumulative profits and hire 27 new employe
Champ scientifique (EuroSciVoc)
CORDIS classe les projets avec EuroSciVoc, une taxonomie multilingue des domaines scientifiques, grâce à un processus semi-automatique basé sur des techniques TLN. Voir: https://op.europa.eu/en/web/eu-vocabularies/euroscivoc.
CORDIS classe les projets avec EuroSciVoc, une taxonomie multilingue des domaines scientifiques, grâce à un processus semi-automatique basé sur des techniques TLN. Voir: https://op.europa.eu/en/web/eu-vocabularies/euroscivoc.
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Programme(s)
- H2020-EU.3.3. - SOCIETAL CHALLENGES - Secure, clean and efficient energy Main Programme
- H2020-EU.2.1.1. - INDUSTRIAL LEADERSHIP - Leadership in enabling and industrial technologies - Information and Communication Technologies (ICT)
- H2020-EU.2.3.1. - Mainstreaming SME support, especially through a dedicated instrument
Appel à propositions
(s’ouvre dans une nouvelle fenêtre) H2020-SMEInst-2016-2017
Voir d’autres projets de cet appelSous appel
H2020-SMEINST-1-2016-2017
Régime de financement
SME-1 - SME instrument phase 1Coordinateur
24040 BOTTANUCO BG
Italie
L’entreprise s’est définie comme une PME (petite et moyenne entreprise) au moment de la signature de la convention de subvention.