04 Innovation Inno ation 04 Innovation
Te award-winning design of Kromo’s new QK Lux and Premium machines has reduced water waste, says Professor Giovanna Cavazzini of the University of Padova in Italy
The Smart choice K 84 Aliworld
romo’s QK range of flight conveyor dishwashers combine ground- breaking
new technology and expertise to be more sustainable and efficient, using 35% less water than previous models. It was no luck or surprise
therefore when the QK Lux and Premium machines picked up the Smart Label Host Innovation Award at HostMilano last year for its functional efficiency. Te quality and success of the products was down to meticulous planning and attention to detail. Kromo wanted to make the
QK range more sustainable for clients while reducing costs, so in the development stage turned to Professor Giovanna Cavazzini
of the Turbo Machinery & Energy System Research Group at the University of Padova for academic support. “Te aim was to maximize
the results in terms of water savings,” says Cavazzini. “My role in the development was to study, from a fluid-dynamical point of view, the original and improved configurations; suggest further design modifications to achieve potential water savings; critically analyze the experimental results; and support the engineers in the identification of the best compromise between water savings and the technology’s functionality,” she adds. Te result is newly designed
pre-rinse and rinse arms and ramps, which ensure the water jet direction is aimed precisely at the dishes and the pressure levels are optimized. Previously, part of
the water was wasted on lateral walls and the surrounding area.
Increasing water use efficiency “Te new design has reduced the water waste, increasing the efficiency in water use,” adds Cavazzini. Tis also reduced the electricity costs due to the lower electric energy consumed by the pumps thanks to the reduction of the pumped water flows. Te flight-type models also
have an innovative new heat pump system where the energy produced by the machine in operation is used to not only preheat the boiler and the tank water, but also to cool down the water to maintain the temperature of pre-wash tanks. Furthermore, the higher washing pressure ensures the removal of all the chemicals in the dishes, while providing
the operators with significant savings in terms of detergent and energy use, both high expenditure items. Te preheating process of the rinse water is also 30% more efficient, thanks to the new optional heat recovery with heat pump, while the temperature of the exit steam is lower, helping improve the kitchen environment and comfort of the employees. “Te market is becoming more
competitive, so it’s important to offer the best service/ technology at a good price and in the most sustainable way. Prices are affected not only by the investment costs, but also operational costs. So, the possibility of reducing energy costs, while offering the same service, allows for leverage on the final price,” says Cavazzini.
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