BISCUIT PRODUCTION


The four key parameters that affect the quality of the finished output of a biscuit from an oven are heat flux, temperature, air speed and humidity.


key parameters that affect the quality of the finished a biscuit from an oven are heat flux, temperature, air d humidity.


marked price difference between electricity and gas today. It was, however, noted that to offset the higher costs of electricity, waste heat from the ovens could be used in other processes, such as refrigeration cycles or potentially low- carbon district heating for neighbouring industry or housing. In this way, the study was able to demonstrate that, high efficiency electric ovens, if installed alongside heat recovery systems, could provide a commercially viable solution to replace gas fired ovens. Following the findings of the study, FBC UK has estimated that it could potentially reduce its annual greenhouse gas emissions by up to 17,000 tonnes CO2e by decarbonising its production lines. Its next step, to enable it to realise this potential, is a successful application to phase two of the Industrial Fuel Switching Competition to demonstrate the commercial viability of a high-efficiency electric oven on an industrial site.


Bakeries can dramatically reduce the energy consumption of their existing ovens simply by tracking metrics”


Electric ovens For those considering switching to electrically-powered ovens for their biscuit production lines, there are many electric tunnel ovens coming to market today. Reading Bakery Systems (RBS) for example recently unveiled a new oven, designed to reduce energy and emissions and simplify cleaning and maintenance for cracker producers who are under pressure to reduce energy consumption and harmful emissions and increase operational efficiency. This electric oven is said to offer a suitable replacement for traditional Direct Gas Fired (DGF) ovens. DGF cracker ovens have, traditionally, been difficult to maintain and prone to delivering an uneven bake due to the large number of ribbon burners down the entire length of the oven – which can be up to 91m long – which need to be maintained and adjusted to deliver consistent heat to the product. RBS designed the Emithermic XE Oven zone to bake using electric radiant heat elements and its own Thermatec panels, which are said to have comparable performance to traditional fire brick oven ceilings, and which replicate the thermal emissivity and storage of fire bricks by using anticorrosive steel backed by a high- density insulating board. This oven set up


16 Kennedy’s Bakery Production August/September 2023 bakeryproduction.co.uk


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