5. Temperature in oven cavity during brick method test Background and description of issue Questions to stakeholders • Current brick method test: measuring energy • 5.1 How common are these issues in consumption for heating up brick 55K, with 3 current ovens and how significant in terms heating functions and 3 temperature settings (T) of results? • 5.2 Will new test standards (“brick method 2.0”) address these issues? • Issue 1: if T in 3 rd row cannot be reached, standard requires using max T of the appliance • Issue 2: brick method test and regulation specify only the T, and not how long this T has to be maintained for measuring energy consumption
6. Measurement of oven cavity volume Background and description of issue Questions to stakeholders • Current brick method test: non-essential • 6.1 Is there evidence that essential items removable items may be removed for are being removed for cavity volume volume measurement measurement and affecting results significantly? • With current EEI definition: larger cavity volumes lead to better EEI values • 6.2 Will new test standards (“brick method 2.0”) address this issue? • Manufacturers have an incentive to remove all possible items in the cavity during test
7. Using food for testing energy consumption of ovens Background and description of issue Questions to stakeholders • Current brick method test: based on heating • 7.1 Is there evidence that a brick does not of standard load (brick) represent accurately the cooking process of different types of food? • Heating a brick may not be sufficiently representative of cooking different types of • 7.2 Can food be standardised in a way to food overcome repeatability & reproducibility issues? • Test methods based on cooking a standard meal (“energy cake test”) are under investigation
Scope – Ovens – Debate 1. Including “solo” 1.1 How often are “solo” steam heating functions used today in EU? steam ovens within 1.2 Should “solo” steam ovens be included within scope of ED/EL regulation? scope of ED/EL regulation 2. Including MW ovens 2.1 How often are MW ovens used and for which applications? within scope of ED/EL regulation 2.2 Should MW ovens be included within scope of ED/EL regulation? 3. Including MW- 3.1 How often are MW-assisted functions used today? assisted ovens within scope of ED/EL 3.2 Should MW-assisted ovens be included within scope of ED/EL regulation? regulation
Standards & Testing – Ovens – Debate 4. The definition of a 4.1 What are the benefits of defining a “standard-heating function” for the calculation of “standard heating energy efficiency of ovens? function” for ovens 4.2 Should “eco-modes” be used in the calculations of energy efficiency? 4.3 Will new test standards (“brick method 2.0”) address this issue? 5. Temperature in oven 5.1 How common are these issues in current ovens and how significant in terms of cavity during brick results? method test 5.3 Will new test standards (“brick method 2.0”) address these issues? 6. Measurement of oven 6.1 Is there evidence that essential items are being removed for cavity volume cavity volume measurement and affecting results significantly? 6.3 Will new test standards (“brick method 2.0”) address this issue? 7. Using food for testing 7.1 Is there evidence that a brick does not represent accurately the cooking process of energy consumption of different types of food? ovens 7.2 Can food be standardised in a way to overcome repeatability & reproducibility (R&R) issues?
Hobs
Scope - Hobs Included Excluded Covered gas burners • Domestic hobs : electric, gas or mixed hob • Outdoor cooking appliances • Electric hob: appliance which incorporates 1 or • more cooking zones/areas, including control unit, heated by electricity • Appliances designed for use only with gases of 3 rd family (propane/butane) • Gas hob: appliance or part of an appliance which • Grills incorporates one or more cooking zones including a control unit and which is heated by gas burners of a minimum power of 1.16 kW • Mixed hob: appliance with 1 or more cooking electrically heated cooking zones and 1 or more cooking zones heated by gas burners
Hobs – proposed changes • In order to better reflect induction technologies in the definition of electric hobs: • Electric hob means an application or part of an appliance which incorporates one or more cooking zones and/or cooking areas including a control unit and which is heated supplied with electricity • In order to evaluate the current exclusion of small appliances: • Gas hob means an appliance or part of an appliance which incorporates one or more cooking zones including a control unit and which is heated by gas burner • Small (auxiliary) burners with a nominal heat input under 1.16 kW are not covered by the current standard, since the test procedure is not optimal for them (they are not normally used for boiling big amounts of water). If small burners are to be included in the scope of Ecodesign, a test should be developed • Appliances designed for use only with gases of 3rd family (propane/butane) —> proposed to be included, since there is a test now in place
Task 1 – Regulation, Standards and testing – Hobs 1. Water simmering test method for electric hobs Split view • Issues with simmering test method: • Difficult for unexperienced testers (market surveillance, external laboratories, etc.) to find the right setting (power) to get Tsimmering. So it is proposed to give some indications in an informative annex. • Choosing the position of the cookware can orientate the result in a favourable way for the manufacturer so this should be further assessed. • Robust test method and well applied. • Different amounts and different selection of cookware sizes is already considered. Improvement potential so far is not known.
Task 1 – Regulation, Standards and testing – Hobs 2. Intermediate rounding in gas hobs • Intermediate rounding to the 1st decimal, requested in Reg. 66/2014 (Annex II, clause 2.2) and in EN 30-2-1:2015 (clause 5.2.1) for Etheoric and Egas of the burner should be re-evaluated or removed. • A small difference in the input data gives a big difference in the final result —> results not reproducible
Range hoods
Scope – range hoods Included Excluded • Range hoods operated by a motor that can Only recirculation hoods • be installed either ducted or ductless (recirculation). • Hoods without integrated fan for use with a central fan. • No test method for recirculation mode • Downdraft systems are included
Range hoods – proposed changes Range hood means an appliance installed over a hob and through which the air is passed to remove contaminants from the room. It covers the following categories: • Recirculating air range hood: range hood containing filters to remove contaminants after which the cleaned air is discharged back into the room • Air-extraction range hood: range hood which discharges the collected air to the outside of the building by means of ducting • Down-draft system: means a cooking fume extractor intended for installation adjacent to household cooking ranges, hobs and similar cooking appliances that draws vapour down into an internal / exhaust duct. The filtered air may be discharged back into the room or ducted away
Task 1 – Regulation, Standards and testing , methodologies – Range hoods 1. Odour reduction and types of installation 2. Recirculation range hoods 3. Real life representativeness 4. Effectiveness of hob light 5. Verification tolerances
1. Odour reduction and types of installation Background and description of issue Proposed modification from stakeholder input (reference) • Current standard: based on methyl-ethyl • Proposal based on a calculation covering: ketone (MEK) concentration with and without • efficiency of capture cooking odour hood operation • energy consumption of heating or cooling of replaced air • Issues of representativeness of the room • energy consumption of range hood and the substance (harmful substance) • Distinguishing ducted, recirculation and central ventilation installation. • Current ED-EL Regulation: does not cover • Arguments against this proposal • Odour reduction efficiency • the energy efficiency of a product should not depend on external factors: heating or • Moisture or fumes extraction cooling systems or ventilation systems, since • Energy consumed in heating/cooling due • it would discourage any technological to replaced air. progress within the reach of manufacturers • Recirculation and product designers
2. Recirculation range hoods Background and description of issue Questions to stakeholders • Current ED-EL Regulation: does not cover • Options to take into account the recirculation installation , but many range performance / odour reduction efficiency of recirculation range hoods? hoods can be installed either ducted or ductless • Is MEK test method an appropriate way to measure? • No available information to compare the efficiencies of recirculation hoods • How to address it from ED-EL perspective? • Key element: odour removal filter Similar to grease removal efficiency?
3. Real life representativeness Background and description of issue Proposed modification from stakeholder input • Current ED/EL regulation: Based on best • Pressure – airflow curve and the efficiency point (BEP) corresponding electric power curve • BEP = highest value of flow rate times • Measure minimum and maximum pressure divided by power input continuous modes and for the boost mode • BEP pressures � higher than pressures • 3 points at different drawback pressures in real applications . The change in for each mode � 9 points efficiency from high to low pressures can differ between models • Measurements at lower pressures which resemble an average scenario in households .
4. Effectiveness of lights Background and description of issue Questions to stakeholders • Technology driven efficiency of the lighting • Would you agree to remove the lighting consumption from the calculation of EEI? system has come to a maximum, so that the light itself is no longer a quantitative aspect • Any other option to improve this aspect? • EEI can be “optimized” by reducing the lights brightness to simply reduce the power consumption.
4. Verification tolerance Background and description of issue Proposals from stakeholders input 8% tolerance for all parameters • Verification tolerance of 5 % is reported as • too restrictive • 8% tolerance for QBEP, PBEP and WBEP, but no tolerance for FDE • Standard deviations: 8.2 % for Q BEP , 6.0 % for P BEP and 6.1 % for W BEP . FDE had a relative • Lighting: a minimum absolute tolerance of standard deviation of 5.0 %. 0.3 W added to the relative tolerance of 5 %. • LEDs � low power inputs � verification • Sound power level: absolute verification tolerance of 5 % relates to an absolute tolerance of 2dB (A). tolerance of 0.165 W � difficult to achieve for interlaboratory comparisons. • Verification tolerance on sound power level (LwA) is 0%. � reported sound levels are higher than actual sound levels.
Range hoods and hobs – Debate Including recirculation in the Do you agree with the proposal? Other suggestions to improve the definition? definition of range hoods Odour reduction Proposal based on a calculation covering: • efficiency of capture cooking odour • energy consumption of heating or cooling of replaced air • energy consumption of range hood • Distinguishing ducted, recirculation and central ventilation installation. Arguments against this proposal • the energy efficiency of a product should not depend on external factors: heating or cooling systems or ventilation systems, since • it would discourage any technological progress within the reach of manufacturers and product designers Recirculation hoods • Options to take into account the performance / odour reduction efficiency of recirculation range hoods? • Is MEK test method an appropriate way to measure? • How to address it from ED-EL perspective? Similar to grease removal efficiency?
Range hoods and hobs – Debate Real life • Measure minimum and maximum and the boost mode Do yo representativeness • 3 points at different drawback pressures for each mode Any Effectiveness of hobs • Would you agree to remove the lighting consumption from the calculation of EEI? lights • Any other option to improve this aspect? Verification tolerances • 8% tolerance for all parameters • 8% tolerance for Q BEP , P BEP and W BEP , but no tolerance for FDE • Lighting: a minimum absolute tolerance of 0.3 W added to the relative tolerance of 5 %. • Sound power level: absolute verification tolerance of 2dB (A). Electric hobs – • Is there any strong opinion about it? simmering test method
Task 2 Market analysis
Task 2 - Market analysis Main objectives Relevant parameters (EU28) Sales trends • • Context of product groups within EU industry Technology trend • Insights into market trends Stock estimation (up to 2040) • • Energy Efficiency classes • • Estimate costs for consumers • Purchase price Data sources Questions to stakeholders Are our estimations correct? • Euromonitor • • GfK • Are we missing any significant trend in terms of sales or technology? • Previous Preparatory Study (Lots 22 & 23)
1. Sales trends Ovens Analysis • Growth in sales of ovens up to 8 million units in 2023 • Vast majority of sales will be electric ~99%
1. Sales trends Cookers Analysis • Decrease in sales of cookers up to 2.1 million units in 2023 Electric ~75% • • Gas ~25%
1. Sales trends Hobs Analysis • Growth in sales of hobs up to 10 million units in 2023 • Induction: technology with highest sales in 2023 ~50% Gas ~20% • • Radiant ~15%
1. Sales trends Range hoods Analysis • Growth in sales of range hoods up to 7.2 million units in 2023
2. Technology trends Ovens Analysis Electric – steady growth • • Gas – flat (marginal)
2. Technology trends Cookers Analysis Electric – slow decrease • • Gas – slow decrease
2. Technology trends Hobs Analysis Induction – significant growth • Gas – slow growth • Radiant – slow decrease • • Mixed & Solid plate – flat (marginal)
2. Technology trends Range hoods Analysis Chimney/Decorative – slow growth • Under cabinet & Built-in – flat • • Telescopic & Worktop vent – flat (marginal)
3. Stock estimation Stock on year (X) = Stock on year (X-1) + Sales over year (X) – Obsolete products over year (X) Probability of survival - Weibull distribution Available Projection Projection data
3. Stock estimation Ovens Analysis • Steady growth ~140 million units installed in 2040
3. Stock estimation Cookers Analysis • Significant decrease ~30 million units installed in 2040
3. Stock estimation Hobs Analysis Steady growth ~190 million units installed in 2040 ~70% induction •
3. Stock estimation Range hoods Analysis • Steady growth ~130 million units installed in 2040
3. Stock estimation Penetration rates (2018) EU households = 193 million Appliance Penetration rate Oven - Gas 0.1% Oven - Electric 42.9% Cooker - Gas 5.7% Cooker - Electric 16.3% Cooker hob - Gas 5.3% Appliance Penetration rate Cooker hob - Solid plate 1.9% Oven 65% Cooker hob - Radiant 8.4% Hob 99% Cooker hob - Induction 6.5% Range hood 45% Cooker hob - Mixed 0.9% Hob - Gas 14.4% Hob - Solid plate 12.5% Hob - Radiant 30.9% Hob - Induction 15.6% Hob - Mixed 2.7% Range hood 45.0%
4. Energy Efficiency classes Ovens Analysis 0% are A+++ and 0.06% are A++ • A+ growing up to 29% in 2018 • Vast majority are A or A+ • ~70% are A (minimum possible after 2020) • 0.24% are B or C (banned after 2020) • • 0% are D
4. Energy Efficiency classes Ovens Analysis • Bigger proportion of ovens with steam heating function in the top energy classes. • ~70% of A++ ovens in 2018 had a steam heating function • 0% of C ovens had this feature
4. Energy Efficiency classes Cookers Analysis 0% are A+++ or A++ • A+ growing up to 2% in 2018 • • Vast majority ~79% are A (minimum possible after 2020) 4.5% are B or C (banned after 2020) • • 0% are D
4. Energy Efficiency classes Range hoods Analysis Progressive improvement of energy classes • • Even composition among energy classes A to E in 2018 • Penetration of A+ increased significantly from 2015 to 2018 (sales of ceiling and worktop vent hoods)
4. Energy Efficiency classes Range hoods Analysis • Worktop vent range hoods reached A++ energy class (market share very low) • Under cabinet range hoods stagnated in C and lower classes (may be related to their sizes and airflows)
4. Energy Efficiency classes Range hoods Analysis • Sales of classes A or better are more apparent in range hoods higher than 600 m 3 /h • Sales of energy classes C or worse are larger in range hoods lower than 400 m 3 /h.
5. Purchase price Ovens Analysis • Significant difference between price of A+ and A ovens
5. Purchase price Ovens Analysis Steam and MW functions: high-end products • Prices of MW-assisted ovens tend to be consistently higher • • Prices stable over the period 2015-2018
5. Purchase price Hobs Analysis The most expensive technology is induction • Gas and radiant hobs tend to have similar prices • • Prices are stable over the period 2015-2018
5. Purchase price Range hoods Analysis Clear relationship between energy class and price • • Top categories (A+) have significantly higher prices that middle and low categories (C and F)
5. Purchase price Range hoods Analysis Standard range hoods are in the lower spectrum of prices • • Ceiling range hoods are in the highest spectrum
Conclusions Sales & Technology Ovens – growth – mostly electric trends Cookers – decrease – 75/25% electric/gas Hobs – growth – induction grows at expense of radiant Range hoods - growth Stock Ovens – growth Cookers – decrease Hobs – growth – induction becomes mainstream Range hoods - growth Energy classes Ovens – difficulty to reach A++. BAT is steam-assisted electric oven Cookers – difficulty to reach A+ Range hoods – Gradual improvement of energy classes Purchase price Ovens/Cookers – Energy classes have an influence on cost Ovens/Cookers – Additional features (steam, MW) have an influence on cost Hobs – Induction still more expensive than gas or radiant Range hoods – Mounting configuration have an influence on cost
Task 4: Analysis of technologies
Task 4 - Ovens • Relevant technology aspects: 1. Cavity volume 2. Microwave heating functions 3. Steam-assisted heating functions 4. Cavity materials • Base cases • Best Available Technologies (BAT) • Best Not Available Technologies (BNAT)
1. Cavity volume Background Questions to stakeholders Are domestic ovens over-dimensioned? • Mass of materials in cavity is proportional to • energy consumed to bring oven to operating temperature • Is there potential of energy consumption reduction by promoting the purchase of “the Larger cavity -> Higher energy consumption • right-size” of ovens? • Current ED/EL regulation does not penalize larger cavity ovens • Market trend: consumers prefer larger cavity volumes
2. Microwave heating functions Background Questions to stakeholders • “Solo” MW: One of the reasons to leave them • Is there potential for improvement in “solo” MW ovens? out of scope of ED/EL regulation is small potential of improvement in energy consumption • Energy consumption benefits of MW- assisted ovens: how can they be more • “Solo” MW: substantial energy savings over apparent to consumers? conventional ovens and other cooking processes are possible, but consumers tend to use MW for defrosting or heating only • MW-assisted: benefits are lower energy consumption, improved food quality, reduced time and operational cost • MW-assisted: energy and time savings have been observed in tests with real food -> benefits are transparent to consumer
3. Steam-assisted heating functions Background Questions to stakeholders • Benefits of steam-assisted ovens are related to • Are benefits of steam-assisted ovens health (reduced use of oil and fat), cooking time mainly related to health, cooking time reductions and results for specific recipes and cooking results? • Market research suggests it is easier to reach • Are there other benefits? (energy consumption) higher energy categories (A++, A+) with steam- assisted heating functions • Is there a direct relationship between energy class and steam-assisted function?
4. Cavity materials Background Questions to stakeholders • Most common materials for oven cavity: dark • Can energy consumption of ovens be enamel coated steel reduced by using high-emissivity materials (stainless-steel)? • Projects have been developed to study feasibility of high-emissivity materials in the cavity (stainless • Are high emissivity materials compatible steel) with pyrolytic cleaning? • Hypothesis: using a highly reflecting cavity wall can help to increase radiation heat transfer mechanism, allowing to reduce energy consumption during use • Highly Efficient Oven (HEO) project results: • Cavity materials manufacture energy (50% improvement vs dark enamel cavity) • Brick method test (30% improvement vs dark enamel cavity) www.highefficientoven.eu
Domestic ovens – BAT • Analysis on a sample of 46 models in TopTen database 100% products are below Ecodesign limit for 2019 • • 4 products with significantly better EEI: all of them are steam-assisted ovens 1 product in A++ class (steam-assisted oven) • • Ovens and cookers (stoves) have similar values right below A+ limit • BAT = electric oven with steam-assisted heating function
Domestic ovens – Base cases & BAT Questions to stakeholders Electric oven Gas oven BAT: electric oven with steam-assisted function • Is an electric oven with Cavity volume (l) 70 70 70 steam-assisted function a reasonable BAT? Number of cavities 1 1 1 • What is the additional cost of Mounting Built-in Free-standing Built-in the BAT for the consumer? Steam heating function None None Yes Microwave assisted None None None function Self-cleaning systems Pyrolytic None Pyrolytic Energy consumption 0.9 kWh/cycle 5.4 MJ/cycle 0.89 kWh/cycle conventional mode Energy consumption 0.7 kWh/cycle n/a 0.52 kWh/cycle fan forced mode
Domestic ovens – BNAT Background Questions to stakeholders • Literature review: no obvious technology to • Do BNAT_1 or BNAT_2 have the potential improve drastically energy consumption in of improving energy consumption of near future domestic ovens in the near future? • Feedback from industry: no significant • Are there other BNATs? technology developments expected in terms of energy efficiency • BNAT_1: increased reflectivity materials for cavity • BNAT_2: solid-state semiconductors for MW- assisted ovens
Technologies - Ovens – Debate 1. Cavity volume 1.1 Are domestic ovens over-dimensioned? 1.2 Is there potential of energy consumption reduction by promoting the purchase of “the right-size” of ovens? 2. MW heating 2.1 Is there potential for improvement in “solo” MW ovens? functions 2.2 Energy consumption benefits of MW-assisted ovens: how can they be more apparent to consumers? 3. Steam-assisted 3.1 Are benefits of steam-assisted ovens mainly related to health, cooking time and cooking heating functions results? 3.2 Are there other benefits? (energy consumption) 3.3 Is there a direct relationship between energy class and steam-assisted function? 4. Cavity materials 4.1 Can energy consumption of ovens be reduced by using high-emissivity materials (stainless-steel)? 4.2 Are high emissivity materials compatible with pyrolytic cleaning?
Technologies - Ovens – Debate 5. Base cases 5.1 Are the defined base cases reasonable? 6. BAT 6.1 Is an electric oven with steam-assisted function a reasonable BAT? 6.2 What is the additional cost of the BAT for the consumer? 7. BNAT 7.1 BNAT_1: increased reflectivity materials for cavity. Is this a BNAT? 7.2 BNAT_2: solid-state semiconductors for MW-assisted ovens. BNAT?
Task 4 – Hobs • Relevant technologies: 1. Gas hobs 2. Solid plates 3. Radiant hobs 4. Induction hobs 5. Air venting hobs • Best Available Technologies (BAT) • Best Not Available Technologies (BNAT)
Hobs Heating Heat Source Mounting element Gas Burners (gas) Built-in S o l i d p l a t e I n t e g r a t e d i n a Electricity (electric) cooker Portable or table top (out of the scope of R a d i a n t t h e c u r r e n t (electric) E c o d e s i g n Regulation) I n d u c t i o n (electric)
1. Gas hobs • A more precise flame control � gas hob more efficient • Manufacturers are offering gas hobs where the flame increases or decreases according to several power levels, with a similar precision to that of induction (Preda, 2018). • Pressurised pre-mix burners � high power with a single fire, managing to have in only one stove the equivalent of four burners • The design of gas hobs which reduce the distance between the pot and the flame , which may greater speed in cooking and lower energy consumption • However, this may jeopardise the safety of the hob , thus any improvement in this area is limited by safety requirements that must be fulfilled above any other requirement.
2. Solid plates • The main advantages of these hobs are the l ow price and robustness . • Cooking temperature control is difficult as they are relatively slow to respond to changes in the controls due to their high thermal mass (inertia of the plate). • Potential reduction of energy consumption for solid plate hobs by replacing the switch control to energy regulator control
3. Radiant hobs • Thermal mass of the heating elements is relatively low, they cool rapidly when the current is reduced, giving much better temperature control than solid plate hobs . • The response time is not as fast as in induction hobs, as some heat is retained by the glass ceramic.
3. Induction hobs • Induction hobs tend to have very fast response and better performance � most energy efficient technology • Heat losses may occur during cooking (heating of hob surfaces, electric circuit creating medium frequency currents) • Induction hobs are more complex , in terms of number of parts and technology, than radiant or gas hobs.
Hobs – BAT • Energy consumption that the three types of electric hobs (solid plate, radiant heater and induction) typically perform • In a red line, the ecodesign limit for energy consumption after 2019 is displayed (195 Wh/kg) • BAT � induction
Hobs – BAT • Analysis on a sample of 37 models in TopTen database • Only six models are close to the benchmark set by Regulation 66/2014 (169.3 Wh/kg) • There is only a 14% difference in terms of energy consumption between the worst and the best performing models of the database (193.6 versus 170 Wh/kg).
Hobs – BNAT - Hydrogen Options for the adoption of hydrogen as an energy source • a) Developing new appliances from scratch , which would use only hydrogen as a fuel . This offers the freedom of designing and optimising a new solution, with the associated challenges of rolling out a completely new product. • b) Adapting existing appliances, currently running with natural gas, to run on hydrogen . This option could soften the challenges of a completely new roll-out, but would also come with technical and operational issues. • c) Developing dual fuel appliances , capable of operating on natural gas and hydrogen. • c1) in one case, it would mean appliances being able to use both fuels for their whole life cycle • c2) in a second case, it would mean appliances designed to be used first with natural gas, and then with hydrogen when surrounding infrastructure is ready . In this case, it would require certain components to be changed at the point of switchover from natural gas to hydrogen. • Switching from natural gas to hydrogen would mean challenges in several areas, mainly around combustion, heat transfer, controls, piping, seals and casings .
Hobs – Questions to stakeholders • Little margin of improvement, except induction • What options are available to move towards energy efficiency improvements? • What design options to model in next tasks? Saving potential? Additional costs?
Task 4 – Range hoods • Base cases • Relevant technology aspects: 1. Fans 2. Electric motors 3. Odour filters • Best Available Technologies (BAT)
Range hoods types
Range hoods– Base cases Ventilation (ducted/ductless) ducted Airflow rate MAX (m3/min) 700 - 800 Airflow rate MIN (m3/min) 260 - 300 Noise at Airflow rate MAX (dB(A)) 66 - 73 Noise at Airflow rate MIN (dB(A)) 40 - 60 Installation cabinet / wall Type of filter mesh Lighting (LED/other/none) halogen / LED Lighting power (W) 3 - 40 Grease Filtering Efficiency (%) 70 - 90 Smart features (remote control & diagnosis/voice none - remote control and diagnosis activation) Packaging materials (list of materials) Cardboard, wood, EPS, foil Mass (kg) 8.3 -21 36 - 68 Annual energy consumption (kWh/year)
1. Fans • Tangential fan with two air inlets . This type of fan can have different dimensions, and thus the hood can reach higher efficiencies, since the efficiency increases with its overall dimension. • Radial fan with one air inlet . Due to the space limitation, under cabinet range hoods or range hoods with small dimensions are usually equipped with this type of fans. For this reason, efficiencies are usually lower.
2. Electric motors • Brushless motors: • Asynchronous capacitor • Asynchronous shaded poles motors: motors: they are • High-end models that components of • Middle and high-end • Can reach energy models that • low-end models classes between A+ and A+++. • Can reach energy • energy classes are classes between D and between D and C. • High motor A+. efficiencies, within the • Lowest efficiencies, range of 70 and 85%. • Lower motor efficiencies within the range of 20 than brushless motors, and 30%, • Smaller and lighter within the range of 55 • most economical ones. and 70%.
3. Odour filters • Long life charcoal filters � duration of 3 years. • The charcoal filter is able to be regenerated by a cleaning and drying cycle every 2 or 3 months. • The cleaning is done in the dishwasher at 65 ° or by hand with hot water and a neutral detergent. Then it is dried in the oven at 100 ° for 10 minutes. • Ceramic charcoal filter � mounted in a ceramic frame and can be thermally regenerated every 2 or 3 months in the oven at 200° for 45 minutes, reaching a maximum of 5 years of lifetime. • Plasma filters � plasma filters aim at removing all foreign particles from air by eliminating and not storing them in a filter • MEK test may be disadvantageous for plasma filter � test is to determine how efficiently the carbon filter stores MEK molecules, plasma filters require more time to remove all MEK molecules from air • Plasma filters not appropriate for domestic environment as issues with Ozone generation may arise.
Range hoods – BAT Analysis on a sample of 136 models in TopTen database • • 11 models reach the energy class A++ • 2 under cabinet or built-in, • 2 island mounted • 7 T-shape or chimney (wall mounted). • 5/7 models wall mounted perform Grease filtering efficiency A class • 2 under cabinet or built-in hoods: Grease filtering efficiency C class. • 2 island mounted hoods Grease filtering efficiency A class.
Range hoods - questions to stakeholders • Do you agree with the base cases proposed for range hoods? • Improvement potential from brushless motors —> BAT? Data on energy saving potential and additional costs? • Any other improvement options?
Next steps • Minutes to be produced and distributed in the next weeks • Written comments by means of BATIS until 30 April • if any issue or doubt, please contact with the functional mailbox and our personal email addresses: • jrc-b5-cooking@ec.europa.eu • rocio.rodriguez-quintero@ec.europa.eu • david.bernad-beltran@ec.europa.eu • shane.donatello@ec.europa.eu
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