Basic principles
European and national standards for commercial kitchen equipment make an important contribution to determining energy consumption.
They establish uniform technical requirements and testing procedures for assessing the energy consumption of such equipment.
The manufacturer initiates the registration in the HKI Commercial Kitchen Equipment Database and submits the necessary test documents to the HKI association.
You will find the requirements and conditions for inclusion in the HKI Commercial Kitchen Equipment Database below.
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Basic principles for the HKI Commercial Kitchen Equipment Database.pdf
Forms
Refrigerated display cases for food distribution - Annex A.pdf
Electric forced convection ovens, steam cookers and combination ovens - Annex B1.pdf
Professional and commercial coffee machines - Annex C.1.pdf
Commercial coffee machines - Annex C.pdf
Convection ovens - Annex E.pdf
Tilting frying pans and stationary frying pans - Annex F.pdf
Tilting pressure braising pans and stationary pressure braising pans - Annex G.pdf
Multiple deck ovens - Annex H.pdf
Regenerating systems - Annex I.pdf
Beverage coolers - Annex L.pdf
Microwave combination ovens - Annex N.pdf
Point of use water dispenser for cooling and carbon dioxide enrichment - Annex O.pdf
Double jacketed boiling and quick boiling pans - Annex P.pdf
Kitchen machinery - Annex Q.pdf
Frying and grilling appliances - Annex T.pdf
Crepe and Poffertjes-Bakers - Annex U.pdf
Plate dispensers - Annex V.pdf
Multifunctional cooking devices - Annex W.pdf