Baking Ovens
an essential consideration for manufacturers, operators, and owners of baking ovens. Manufacturers must design
ovens that use energy-
efficient technologies and materials that minimise heat loss and reduce energy consumption. Additionally, operators can improve energy efficiency by using ovens with programmable controllers that can manage temperature and cooking times more efficiently. Åsa Ericsson, Marketing Director of Sveba Dahlen says: “There are at least two different drivers for sustainability and energy efficiency in the bakery industry: environmental issues and economy. From this point of view, sustainability and improved energy efficiency are connected. Reducing energy consumption is crucial both for the sustainability and economy.”
“In the industrial baking sector, limiting the consumption of resources and reducing CO2 emissions are indeed part of the priority actions of several companies, together with the interest to source their ingredients carefully and to support solutions for the health and well-being of consumers,” Marie Laisne, Product Marketing Manager at Mecatherm says. “Consequently, we observe an increasing willingness to better manage energy efficiency,” she adds. The intention for greater sustainability in industrial baking ovens is honourable, but the challenge of keeping production costs down often holds many back. Sustainable baking must be a win-win strategy for bakeries looking to cut costs and improve a sustainable image. There are many other contributing factors to creating a sustainable ethos, as consumers also care about where their food comes from, how it was baked and from which ingredients. It is not only about baking but also about the origin, quality, and sustainability of the raw materials.
“Sustainable baking must be a win-win strategy for bakeries looking to cut costs and improve a sustainable image”
whether it is a crusty artisan bread or a perfectly baked cake. Achieving this consistency requires precise temperature control and proper airflow inside the oven. Manufacturers of baking ovens must design ovens that can maintain precise temperature control, provide uniform airflow, and avoid hotspots. Achieving this can be a challenging task, especially for large-scale ovens with multiple decks and high production volumes.
Energy efficiency
Baking ovens consume a considerable amount of energy, and their operation costs can be significant. Energy efficiency is
bakeryproduction.co.uk
Paolo Betto, Sales Area Manager at GEA Bakery says: “There is clear consciousness in the population of the planet, that it is now time to live in a much cleaner world; we perceive that, this clearly marked cultural trend, is collected by the cookie and cracker bakeries throughout the world, who have involved their preferred supplier, like GEA, to contribute to the achievement of this goal. GEA in general, and GEA Bakery in particular, anyway feels the same requirement and is heavily committed to this target since some years back. We started to review the design of all ranges of our equipment in order to reduce the energy required in baked product production.”
Kennedy’s Bakery Production April/May 2023 13
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