Product Criteria Paper
14
Insulation of Hot Parts
Thermal losses of heaters are substantially lowered by (even thin) insulation of the hot
parts of coffee machines such as thermo-blocks and water heaters of any kind. The
insulation prevents the cooling effect of air ventilating the hot parts immediately. Even
with flow-type heaters a small efficiency gain by insulation is to be expected. (Josephy,
B. et al. 2011).
“Energy Saving Mode”
Some coffee machines have an “energy saving mode” or “eco-mode” which is factory
set or can be programmed in the menu. This mode lowers the temperature of the
heating element after a certain time (e.g. 5 minutes), from standard 90°C to about 60°C
(e.g.). The coffee machine then is no longer in a real ready mode, but requires some
heating time before dispensing coffee. It takes less time however than heating up from
the cold state. This type of “energy saving mode” allows good energy efficiency figures
also with somewhat longer auto-power-down delay times. (Josephy, B. et al. 2011).
Reduced or Zero Standby Consumption
The shorter the delay time of the auto-power-down the longer the machine remains in
standby. The allowed energy consumption in standby is regulated by the Eco-design
Regulation for standby and off mode consumption. As the use of a coffee machine
requires pressing a button or another manipulation anyway, there is no need for a
standby function as e.g. for TV sets, which are to be activated by a remote control.
Therefore zero standby does not cause any technical problems for coffee machines
and can be easily implemented. As most coffee machines afford an electronic control
and soft switches, the extra costs of zero standby are small. (Josephy, B. et al. 2011).
Low Amount of Water to be Heated for Hygienic and Quality Purposes
Most coffee machines heat up certain quantities of water for rinsing purposes when
switched on or off, or they discard a small amount of coffee at the beginning of the
brewing process, which might be not hot enough or not of sufficient quality.
Decalcification and (automatic) cleaning also is an energy (and as chemicals are used
also resources) consuming aspect in the life cycle of coffee machines. There might be
an additional saving potential, e.g. by using lower water temperatures and volumes for
these processes. (Josephy, B. et al. 2011).
Highly efficient coffee machines feature the above discussed efficiency technologies in
an optimal combination. Presently, comparable measurement results of a broad
selection of coffee machines are not available because measurement methods are not
yet harmonised (see 2.5.1.2). The analysis of many results (FEA/CECED-forms) and
Topten measurements suggest that several coffee machines – portioned as well as
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