Dipo’s induction hob system transmits the heat using less than 400 watts, and contains the heat in such a way that means the kitchen doesn’t get as hot and less energy is wasted. This then leads to other environment benefits, such as reducing the need for air conditioning.
Dipo CEO Jinsook Hur accepted the award at the Hotelex exhibition in Shanghai yesterday evening from Clara Ming Pi, chair of the FCSI Asia-Pacific division.
“When you change to an induction unit, you bring the temperature down by as much as 10 degrees Celsius, so the cooking environment will feel much better,” said Jeanie Han, marketing executive at Dipo Induction. “The energy efficiency is over 90% and we are seeing this to be something that is very important for our customers.
“We are really pleased that FCSI gave us this award – it means a lot to us.”
The induction units, which range from low to very heavy duty and can be used for both cooking and warming, can also sit below a surface such as a buffet table, and keep the food warm without heating the surface top.
Ming Pi said, “It’s the responsibility of FCSI as leaders in our industry to encourage, recognise and reward those that promote energy efficiency, sustainability and innovation to minimise our environmental impact.”
Sustainability was a key theme at the Shanghai conference, with speakers considering the environmental impact of fast food restaurants, how to develop sustainable projects, and the latest green technology.
Helen Roxburgh
