Monitoring & metering


processes involving baking ovens, which can run at temperatures of up to 325°C. Bühler’s cutting-edge Meincke Turbu indirect-fired convection ovens, aim to increase efficiency in line with the company’s strategic commitment to help its customers make substantial savings in energy, water, and product wastage. One customer was using natural gas at an average annual cost of €10 million before ordering the ovens, but with accurate humidity measurements a reduction in gas consumption of as much as 20 per cent was achieved.


E


nvironmental concerns and rising energy prices are driving demands for improved efficiency across all industries. This is particularly the case in food production, and especially in


ACCURATE HUMIDITY MEASUREMENTS IMPROVE BAKING EFFICIENCY AND CONSISTENCY


Bühler, a leading producer of commercial food equipment including baking ovens, employs Vaisala technology in its Meincke Turbu ovens, including Vaisala’s dew point/temperature probes and industrial transmitters.


ENSURING CONSISTENT RELIABLE BAKING PRODUCT QUALITY The advantages of accurate monitoring are explained by Morten Bøgild and Christoffer Bay, senior R&D engineers at Bühler’s biscuit business unit in Denmark. “By measuring the humidity levels inside the oven, you can control the process to maintain a consistent baking profile, even with fluctuations in other factors like ambient conditions or ingredient quality,” explains Bøgild. “This enables a more


50


consistent product in terms of spread, thickness, colouring, and other important quality parameters, thereby minimising wastage.” In addition, Bay says: “An oven with


built-in measurement technology gives our customers the opportunity to control the humidity of their ovens themselves, as well as the temperature, which can be particularly valuable for those producing multiple products with different baking profiles.” The Vaisala DRYCAP Dew Point and


August 2023 Instrumentation Monthly


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82