HIGH-EFFICIENCY BAKING OVENS
priorities: energy efficiency, sustainability, automation, flexibility, data-driven control, and ease of operation,” he says. Customers are also placing growing emphasis on operational simplicity and consistency as experienced labour becomes harder to source. “Customers want ovens that are easier
to run, easier to maintain, and more consistent from shift to shift,” Pallottini explains. “They are also looking for systems that reduce reliance on highly experienced operators by using recipe-driven controls and better process visibility.” At the same time, demand for hybrid thermal systems and adaptable oven platforms is expected to continue increasing as manufacturers seek greater production versatility. “We also expect continued demand for
hybrid and flexible oven designs that can support multiple products, future energy options, and changing market needs,” he says. “Ultimately, the next generation of
ovens will need to deliver high product quality while helping manufacturers reduce costs, improve efficiency, and meet long-term sustainability goals.” Electrification and modular baking
flexibility move centre stage The transition away from traditional
gas-fired baking systems is becoming one of the defining themes in industrial oven development, with manufacturers increasingly focusing on electric technologies that combine energy efficiency with greater process precision. One example is GEA’s E-Bake G2 electric
tunnel oven, which launched in May 2025 and was developed specifically to support the growing demand for more sustainable industrial baking solutions. Designed for cookies and crackers, the system reflects a broader industry shift toward modular, data-driven baking platforms capable of reducing energy use while improving consistency and operational flexibility. Unlike conventional hybrid systems, the
E-Bake G2 has been designed exclusively for electric operation, supporting bakeries looking to reduce CO emissions and prepare for future sustainability requirements. According to GEA, the oven can reduce energy consumption by up to 40% compared with previous-generation gas-fired models. Speaking about the launch, Marco Girimondo, Product Manager at GEA, said the company’s “Voice of the Customer
THE BAKERY INDUSTRY IS FACING NEW ENVIRONMENTAL
CHALLENGES AND EXPECTATIONS. OUR AMBITION IS TO SUPPORT OUR CUSTOMERS WITH SOLUTIONS THAT COMBINE INDUSTRIAL PERFORMANCE AND ENVIRONMENTAL RESPONSIBILITY.” — MECATHERM
research highlighted growing interest in sustainable baking solutions, particularly electric baking.” He added that the E-Bake G2 was designed to “significantly lower energy consumption and reduce both installed power and total cost of ownership compared to conventional electric ovens.” A major focus of the design is
thermal precision. Each baking zone can be individually controlled, allowing manufacturers to tailor bake profiles to specific products and process requirements. The oven’s redesigned baking chamber uses a reduced internal volume to minimise heat loss, while heating elements are positioned closer to the product to improve thermal efficiency.
The new E-Bake G2 tunnel oven from GEA significantly reduces energy consumption in industrial baking. Source: GEA
24 • KENNEDY’S BAKERY PRODUCTION • APRIL/MAY 2026
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