Mr. Tang (middle), Mr. Tien (fourth from left), Mr. Yuen (fourth from right) and other officiating guests kick off the “Hong Kong International Culinary Classic 09”. (From left) Mr. Tien, Mr. Tang and Mr. Yuen complete three dishes using electric cooking equipment. Mr. Tien, Mr. Tang and Mr. Yuen pictured with their splendid dishes. Mr. Yuen presents a specially commissioned souvenir containing the miniatures of the dishes made. The miniatures are produced by New Life Psychiatric Rehabilitation Association. The three dishes completed by the officiating guests and the souvenir containing miniatures of the dishes. HK Electric’s booth featuring the “Five-star Green Electric Kitchen” and a full range of new and popular electric cooking equipment for restaurants. The induction wok range is on display to demonstrate that it is emission free, with minimal noise and waste heat, but high efficiency. Combining the functions of a water heater and an air-conditioner, the heat pump can save about 70% of energy used, as compared with traditional water heaters.             Some restaurants have switched to electric cooking equipment, including the heat pump, the electric steam cabinet and the induction wok range.

Mr. Tang (middle), Mr. Tien (fourth from left), Mr. Yuen (fourth from right) and other officiating guests kick off the “Hong Kong International Culinary Classic 09”. (From left) Mr. Tien, Mr. Tang and Mr. Yuen complete three dishes using electric cooking equipment. ( Mr. Tien, Mr. Tang and Mr. Yuen pictured with their splendid dishes. Mr. Yuen presents a specially commissioned souvenir containing the miniatures of the dishes made. The miniatures are produced by New Life Psychiatric Rehabilitation Association. The three dishes completed by the officiating guests and the souvenir containing miniatures of the dishes. HK Electric’s booth featuring the “Five-star Green Electric Kitchen” and a full range of new and popular electric cooking equipment for restaurants. The induction wok range is on display to demonstrate that it is emission free, with minimal noise and waste heat, but high efficiency.  Combining the functions of a water heater and an air-conditioner, the heat pump can save about 70% of energy used, as compared with traditional water heaters.           Some restaurants have switched to electric cooking equipment, including the heat pump, the electric steam cabinet and the induction wok range.

Cost control and operational efficiency have become key success factors for restaurants in today’s competitive market. In the biennial HOFEX 2009 Exhibition which opened today, HK Electric is putting on show a “Five-star Green Electric Kitchen” demonstrating how electric cooking equipment helps the catering industry save energy and operating costs, while improving efficiency and productivity.

The four-day event at the Hong Kong Convention and Exhibition Centre showcases the catering industry’s latest products and technologies from more than 1,900 exhibitors, including HK Electric which is staging a premier show kitchen featuring new and popular electric cooking equipment. They include the much sought-after heat pump, induction wok range, induction cooking range, electric steamer and steam cabinet – all designed to help restaurants raise energy and operational efficiency, while making commercial kitchens safer and healthier workplaces.

Officiating guests included the Chief Secretary for Administration, Mr. Henry Tang, and the Chairman of Hong Kong Tourism Board, Mr. James Tien, who were among the first to visit the Green Electric Kitchen. Accompanied by HK Electric’s Director of Operations, Mr. Yuen Sui-see, they prepared three dishes using electric cooking equipment and dedicated them to athletes of the upcoming 2009 Hong Kong East Asian Games.

“Electric cooking is emission free, with minimal noise and waste heat, but high efficiency. About 35% of restaurants on Hong Kong Island are now using electric cooking equipment,” said Mr. Yuen. “HK Electric acts as a bridge between the catering industry and equipment suppliers. Apart from keeping industry players informed of the latest technologies available, we also provide professional advice and technical support to those intending to switch to electric cooking.”

The heat pump is one of the highlights of this year’s exhibition. Combining the functions of a water heater and an air-conditioner, it takes in heat energy in the air to produce hot water of over 60 degrees Celsius centigrade, while generating cold air for cooling or other purposes. Compared with traditional water heaters, heat pumps save about 70% of energy used. If cold air generated is diverted back to the kitchen, it lowers the temperature and reduces the need for air-conditioning.