In terms of energy efficiency, it is crucial how the user utilises the appliances. This is even more decisive than the energy efficiency of the appliances themselves.

Turn old into new - for the sake of the environment.

Climate policy is unavoidable. However, in many areas there is a need for closer coordination between politics and the respective experts. Only in this way can the necessary expertise be developed in partnership, which is needed for goal-oriented solutions.

Standards-based measurement methods ensure comparability. For catering equipment, however, an energy label is counterproductive.

The shortage of skilled workers in commercial kitchens was already precarious before the Corona pandemic. Now it is devastating.

When the investor is not the one paying the electricity bill, investment decisions turn out differently.

Ecodesign can also be useful for catering equipment. However, a great deal of expertise is required for implementation in order not to do more harm than good. The situation in commercial kitchens is much more complex than in household kitchens and cannot be compared to them.