The document discusses the need for food processing equipment to reduce carbon emissions in light of the 2016 Paris Climate Agreement, emphasizing the dual focus on improving equipment efficiency and responsible manufacturing processes. It highlights the challenges posed by outdated technologies in commercial food service equipment and the importance of adopting energy-efficient innovations to meet sustainability goals. Finally, it calls for manufacturers to establish clear emissions reduction targets and improve production practices to align with evolving environmental standards and to embrace a more sustainable future.

1. Food processing equipment should reduce
carbon emissions
On world Earth day of 2016，World wide a first, unique decarbonize
universal agreement-Paris Climate deal was signed in UN
headquarters New York. 175 countries shelved disputes between rich
and poor, with together pledged to limit global warming to about
another degree Celsius. Paris Climate Deal is formal to enter
Substantial start-up phase.
The climate change is global, decarbonize involved in every where;
food processing is the most broad areas of human existence, it was
extend all over the world every corner; It is divided into two main
areas ---- people's daily foods cooking and commerce food services,
these two areas of carbon emissions‘ high or low can be decided by
both operator skill level and the equipment efficiency ； The first
situation should be though by training and more publicity of media to
improve people understanding carbon emissions ; and the second
must be heightening heat exchange performance of products and
equipment to reduce carbon emissions. So, food services machines
manufactures will impossible avoid as it to be one of the biggest
carbon emissions field. The companies should also establish a clear
target for reducing carbon emission, and shoulder the responsibility.
Decarbonize not only to need improve the efficiency of food services
equipment and reduce its emissions in using, but also the need to cut
down carbon emissions in the manufacturing process; and both areas
are mutually inseparable. This article will take some of the products in
commercial food services equipment area (commercial Braising pans,
Steam kettles and Mixers) as an example to proof that have many
aspects to could be reduce the possibility of carbon emissions, and
improve product technology. So as to achieve the desired goal of the
United Nations Environment Programmer (UNEP) --2030 Agenda for
Sustainable Development.

2. I. To explore more efficient energy from existing products
According to the market survey: existing these three products’ major
structure and the heating system are mostly remains largely tied to
decades-old technologies. As that was the product of research stage,
the ideas were advance and really to fill the needs of the market; but
a few decade had passed and world was changed; the way of people
live and work are in constant progress forward. Energy and
environmental have been becoming more and more attention. The
impact of human living space by carbon emissions has become a
new cognitive domain of people. During the technology of that era,
the designer were not possible to jump over these concepts of these
products; for decades, many advanced energy-saving rapid heating
methods have been developed and widely used. However, as
known as the one of world's leading food service commercial
equipment's supplier that they made of commercial Braising pans,
Steam kettles and Mixers also didn't apply these new energy-saving
technologies; Even some of the heating system structure still have
design errors ( active power self-consumption ) . To improve product
performance and reduce carbon emissions, we should be able to
start from the following points:
1）There are uneven heating structure (include Gas and Electric) in
commercial Braising Pans, that reduced energy efficiency, and not be
able to get the best BTU value; To improve that designing, we need
to modify this main structure and systems, reducing the
temperature's loss during the heating, as possible as utilizing every
degree of heat effect, which not only reduces carbon emissions, but
also can get higher production efficiency, and saving energy costs for
users too.
2) Whether Braising Pans or Steam Kettles, these products have
being used an inefficient earliest electric heating system; The

3. temperature rise slowly and lower heat-exchange efficiency, and far
behind the technological development pace of electric heating; long
heating time is not only increased carbonize emissions, but also
waste energy. To select new energy-efficient heating alternative
technologies has become an Imperative task。
3) The steam transfer medium of commercial steam kettles has had a
better alternative technologies, new technology not only simplifies the
pressure container complicated production crafts, but also rising
speed is faster than steam. It is revolutionary significance
advancement for reducing carbon emissions.
4) The current Braising Pans and steam Kettles are no carbon
monoxide and carbon dioxide emissions purification devices; Its
opening emissions system will have a negative impact for the
equipment operator's health; World Health Organization reports that
about 7 million people premature death due to indoor and outdoor air
pollution worldwide. Food processing areas should also be concerned
about this issue. In known as global leader in professional
foodservice equipment and system’s company also has not
consideration this, it does not match with the title; I believe that with
implementation of COP21 agreement in worldwide, new related
industries emission standards will also generate in the coming years;
Evaluating the advance or backward of enterprise and its products
we also need combination to see the affect on the environment and
resource utilization . A few weeks ago, during the 2016 climate
summit of the Americas, Ontario, Quebec and Mexico have signed a
three-party joint statement; Newest，Canada Prime Minister revealed
(Oct 3,2016) his plan to reduce greenhouse gas emission, new rule
will impose Canadian corporate starting in 2018. If corporate still wait
and see, they will lose the opportunity, their reputation will be
threatened, the product will lose competitive advantage and may
even eliminated from the market.
5) Existing electrical control system is not only costly, occupy bulky,

4. its power consumption, and carbon emissions higher than the
integrated electronic control system; to improving product technology
and reduce carbon emissions, the key is reduction and elimination
of high energy and high cost 's electrical control components.
6) Device's main structure and its functional and perfect appearance
are inextricably linked, it also can reflect the product technology
releasing times and the company's production technology level; for
every part of the design will decided the products superior or inferior
of application features, and processing's easy or complicated , but
also determines the greenhouse emissions more or less, mostly of
the existing design of these equipment has been used for decades,
upgrade job is long overdue.
II. Reducing carbon emissions in device manufacturers
The biggest carbon emissions of current process are from polishing,
welding and spinning these three processes, as one of the world's
leading food service equipment manufacturer has also still followed a
processing way of the company start-up period, original design
basically has not been doing significant improvements; however the
last century's 70s design thinking can be clearly identified their traces
in existing products. Not difficult to imagine, in the initial stage of the
company, the production quantity was low, products have not been
stereotyped and not an ability to invest too much equipment. Thus,
they using metal cutting, spinning, welding, polishing and many other
processing operations replaced casting, extrusion and punching etc.
one-step processing methods. There are only in following situations
that will choose step by step combining technology to replace one
step production way: small manufacturers, product development
stage, the temporary order of special product, and no long-term
planning to produce such products; The biggest defect of this
production method is wasting resources, higher energy consumption,
ultra-normal carbon emissions, expensive production costs, lower
efficiency ; but now, the company is a share listed company, the
annual output has risen to thousands or even more, while the
traditional processing technology has not been changed and still use
these obsolete production methods , it is the key to hinder corporate
growing. This also reflects the company during the process of merger

5. and acquisition that did not bring the technological advancement,
resulting in their continued follow the traditional processing
technology. They did not find this extra the utilization of resources
and energy that can bring additional profit value for the company. Any
enterprise such as unimproved in decades, and not to following social
progress that it will be eliminated by history; the world's only constant
is "change", the famous KODAK company is the best lesson.
Existing braising pans, steam kettles and mixers exterior design are
an unwieldy lack of beauty, they been not reflected modernization
design elements. It should be an important consideration because
that is Structural component's process flow leading products of
company。
To reduce the processing flow greenhouse emissions, design reform
and improving production technology must be combined together ,
between of them are inextricably linked, Also including electric
control system. Well-known, electric control system's revolution is the
fastest in recent decades, many traditional single electric
subcomponents assembled electric system have gradually being
replaced by integrated electronic chip technology, multiple distributed
electrical components not only bulky, high cost and high consumption
of resources, and more carbon emissions; but also components’
working life are limited by mechanical fatigue cycles and the
material's decay time, and assembly time will be longer.
Cited above situation are only a few instance of this industry area
since these problems are decades of stagnation accumulated; future
challenges are coexisted both associated risks and opportunities.
III. Meeting challenges of the future
Enterprises and products have to establish a short-term and long-
term decarbonize target. The manufacturing reform and product
upgrade must be combined with considering the impact on the
environment ( it include greenhouse gas emissions, energy
consumption, water consumption, raw materials / waste). To catalyze
the transformation of enterprise value chain and establish the
sustainability objectives' data system of companies and product. But
also, enterprises must strengthen the quality control and perfect
management, and hoped that following specific aspects could be
better improved.

6. 1, Compiling more professional and more stringent production
regulations. Which means that technology should be formulated by
qualified professionals, rather than the operators to decide, otherwise
it does not meet the ISO management standards
2, To develop special equipment, it can cut down the processing time,
reduce human labor, improve productivity. As much as possible with
digital automation instead of manual work. Toward the Industrial
Revolution 4.0. Some of the batch and finalized special shape parts
should not be completed with a universal machine.
3, Improving product yield and reducing waste; There should be
accurate input-to-output ratios between materials and finished
products, adequate and reasonable allocation and selection of
materials, saving more resources. As much as possible choose new
energy-saving materials.
4, Manufactures have to set a layout which is according to
environmental classification requirements and production flow
sequence, and limit pollution in a control range, separating and
minifying the contaminated area.
5, To develop the new equipment that can use renewable energy.
6, To modify products‘ heating system and increase its BTU。
7, More efficiently improve manufacturers working space, time and
equipment utilization.
8, Enhancing the training of employees' working skills and
responsibility, any wrong and irrational duplication workings include
waste products all will be one of the more emissions causes, and also
raise the production cost.
9, It is also the contributions for resources and environmental
protection if we can increase the products reusable and easy to
replace, but not recycle as a pile of scrap.

7. 10, To increase new features and range of products, and improving
automation in the field of commercial food service equipment.
Development intelligent operation; let it enable high-speed to
accurately complete complicated manual operation and close to a
standard of industrial 4.0.
11, let some of the excellent commercial food service equipment
concepts to extend the residential kitchen to open up a broader
market.
12, It is necessary to upgrade test standards； the existing some of
manufactures data standards and test methods were formulated in
last century 90's.
13, As possible as using electric forklift truck to replace fossil fuel
forklift truck in working shop.
Let us start a real 21st-century revolution in the commercial food
service equipment area. Develop a comprehensive set of emission
standards for them, led the global commercial foodservice industry
manufacturers to strive to reduce emissions, promote this industry's
progress. To achieve the objectives of COP21 (Paris-agreement), let
decarbonize to truly implement in commercial foodservice area. The
days of carbon independent from food services has gone forever.