The new pans save energy because they conduct heat more efficiently, heating up faster and cooling down quicker than conventional pans. They are made using a triple layer sandwich construction with a highly heat conductive aluminium core between two stainless steel layers.
In tests using mashed potato as the food, Rieber found that almost 10% energy was saved compared to using a conventional stainless steel GN pan. Whether cooling down or regenerating, the pans saved 21% in time.
Gareth Newton, managing director od Rieber, said: “At a time when energy bills are soaring in price, Thermoplates®eco pans will give substantial cost savings.
“All caterers are trying to achieve less carbon footprint per meal produced. These pans will pay for themselves hundreds of times over! A 10% saving on energy adds up to thousands of pounds over the lifetime of an oven or blast chiller.
“The time saving is a bonus because, whether you are heating or cooling, your equipment just gets more productive with Thermoplates®eco and that means improved sustainability.”