2023-11-21 11:00:12
This approach will concern individual domestic gas ovens as well as collective gas ovens used in large and small bakeries and in pottery activities.
The Moroccan Agency for Energy Efficiency (AMEE) is looking into the use of gas ovens at the national level and the development of an energy efficient model. Indeed, the Agency has just launched a study in this direction aimed at assessing the prospects for development of this market while emphasizing specific and potential technologies in terms of energy saving.
The AMEE is working to take stock of the ovens sold on the Moroccan market. It is essentially a question of evaluating the prospects for development of this market while emphasizing specific and potential technologies in terms of energy saving. This approach will concern individual domestic gas ovens as well as collective gas ovens used in large and small bakeries and in pottery activities. This project also involves collecting data on national manufacturers, suppliers and installers. It is also a question of identifying the countries of import (for imported ovens). The objective would also be to explore the technologies of individual and collective gas ovens marketed on the national market and to have knowledge of the prices applied on the market.
This data collection also includes the type of thermal insulators, the safety devices, the normative arsenal governing this equipment, the average lifespan of its equipment, their energy performance and their environmental impact. The AMEE will also focus on the quality of cooking equipment and services. This includes the standards applied or in preparation relating to gas ovens and their design, the ovens certified according to the standards applied at the national level, the center and laboratories for certification of existing ovens and the professional organizations in relation to the cooking park. . This project should also result in the creation of recommendations for improving the energy efficiency of ovens manufactured at the national level accompanied by a presentation on the energy saving potential including the energy characteristics and the quality of combustion. and safety conditions, economic impact and environmental impact in terms of GHG.
The aim would be to identify possible avenues for improvement for optimizing the existing cooking equipment. Proposals for improvements should relate to the quantity of materials, the mode of operation of existing domestic or professional ovens, the safety of use, the efficiency of said equipment and their energy saving potential and the design plans for the ovens. existing.
This is the title of the box
A best practice guide for manufacturers
Improvements The study launched by AMEE should result in the production of a best practice guide intended for manufacturers of individual and collective ovens. In addition, it should include recommendations for a new design of collective and individual gas ovens and proposals that take into account social acceptability, ease of use and maintenance and value for money.
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