Abstract: In order to construct the energy efficiency grade standard for disinfecting tableware cabinet, 140 sets of energy efficiency data were analyzed and studied. First, it is classified according to the two disinfection methods of electric heating (high temperature) and combination, and then it is classified according the three compartment structures of single disinfection room, multi-disinfection room and combination of disinfection and cleaning and drying room. According to the proportion of 10%, 50%, 30% and 10%, all test data were divided into I-level energy efficiency, II-level energy efficiency, III-level energy efficiency and unqualified. The results show that the limit value of the electric heating (high temperature) disinfection method is higher than that of the combined disinfection method, and the limit value of the single disinfection compartment, the multi-disinfection compartment, and the combination of disinfection and cleaning and drying compartments increase sequentially. Research shows that there is still a lot of room for development in energy saving and emission reduction of disinfecting tableware cabinet. The introduction of energy efficiency grade standard will definitely promote the improvement of energy efficiency grades and promote the quality improvement of energy conservation and emission reduction in the industry.

Key words: Disinfecting tableware cabinet, Energy efficiency standard, Energy conservation