Baking Ovens


He adds: “For example, our design engineers are trained to select only those components which provide the lowest energy consumption standards, while ensuring the highest safety standards at the same time. In the bakery sector, the equipment which has the highest impact on the environment, is the baking oven; on this field we can offer two options on energy savings when installing a new equipment: in case the oven has to be equipped with traditional fossil fuel consuming burners, the energy saving can be obtained by preheating the combustion air of the burner; when a new oven is installed in place of a 30 years old oven, an energy saving of approximately 30 – 40% could be expected! Quite a significant saving in terms of CO2 dispersed in the ambient as well as a positive impact to the bakery gas bill at the end of the year. The second option that can be offered to the market by GEA Bakery is the electric oven: this type of oven provides 0 impact to the environment when baking its products. This is not a new technology for us, we have provided electric ovens since the start of our business, almost 60 years ago, to those countries where electricity was the only source of energy available, or where it was the cheapest fuel.”


Maintenance and safety


Baking ovens require regular maintenance to operate effectively and safely. Without proper maintenance, ovens can become unsafe to operate, leading to costly repairs or even accidents.


Manufacturers must design ovens with safety features such as temperature limiters, automatic shut-off mechanisms, and ventilation systems to prevent the buildup of toxic gases. Additionally, operators must follow proper maintenance procedures, including regular cleaning and inspection of oven components.


Capacity, flexibility and ROI


The baking industry is constantly evolving, manufacturers must design ovens that can meet changing


and 14 Kennedy’s Bakery Production April/May 2023


demands. The capacity and flexibility of ovens are essential considerations when selecting a baking oven. Manufacturers must design ovens with flexible configurations, allowing operators to adjust the number of decks, temperature control, and cooking time. Additionally, ovens must have sufficient capacity to meet production demands, and their design should allow for easy expansion and retrofitting. Baking ovens are a significant investment for food manufacturers and operators, and their cost can be a challenge for smaller businesses. Additionally, the return on investment of baking ovens depends on the efficiency of operation, production volume, and the cost of raw materials. Manufacturers must balance the cost of oven production


with the efficiency and reliability of operation. Operators must consider the cost of operating the oven, including energy consumption, maintenance, and repair costs, and weigh these against potential returns on investment. A hybrid oven is made of modules, each module benefiting


from a “fixed” heating principle (e.g., one with convection, one with radiation, one with direct flame). This kind of oven is very interesting to adapt the baking curve to a specific type of product.


Throughout almost 60 years of activity in the sector,


GEA has followed a continuous and constant improvement of its oven’s design. Energy saving technologies have been developed and offered as an option to new ovens, optimisation of all the aspects of the baking process, the thickest insulation of the baking chamber, ideal burning capacity of the burner selected are all factors that are daily taken under account by their oven’s Design Engineers. Paolo Betto, Sales Area Manager at GEA Bakery says: “GEA Bakery introduced the concept of Hybrid Baking Technology since the early 1980s; this turning point came after the practical observation that different heat treatments are required to the dough pieces in different parts of their baking process; since then, crackers are baked on Hybrid ovens constituted by DGF (Direct Gas Fired)+ Indirect Convection; while Rotary


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