PRODUCTION LINES OVENS &


Lines are becoming more


B


akeries are always keen to find solutions that can help them save both energy and resources in a bid to reduce costs and to become more


sustainable producers. On the one hand, reducing energy consumption plays an important role. The German Bakers’ Confederation (Zentralverband des Deutschen Bäckerhandwerks), for example, has said it believes that there is the potential for energy savings of between 15% and 30% for baking ovens and even between 15% and 40% for cooling appliances. Sustainability is a topic that has been


growing in importance is the baking industry for few years and it played a central role at the IBA exhibition which took place in Munich in October. AMF Bakery Systems (AMF) used the IBA event to showcase its latest sustainable baking solutions which are designed to enable bakeries to reduce the carbon footprint of their operations without affecting the quality of the finished product.


and greener


Suzanne Callander reports on the most recent trends and advances in ovens and production lines for bakery manufacturers.


The use of ovens accounts for a significant proportion of the carbon emissions produced by industrial bakeries and AMF’ has set out to address this issue by reducing or eliminating the use of natural gas as a fuel in the baking process. It can offer hydrogen technology, electric and hybrid ovens. AMF Den Boer’s Multibake VITA


tunnel oven is hydrogen-powered so causes no direct carbon dioxide (CO2) emissions – with the only by-product of baking being water. The system is available in several


configurations, including grids for sheet pans and mesh belts, and stone plates for pizzas, flatbreads and a wide variety of other products. All existing Den Boer hybrid ovens are hydrogen- ready, we are told, and so could easily be converted to use the fuel. Switching to electric ovens is another


way to reduce the carbon footprint of bakery operations. According to Lex van Houten, Regional Marketing Director at AMF, this also enables superior process control, higher energy efficiency and more consistent results. “Bread, buns, cakes, pastries,


22 Kennedy’s Bakery Production December/January 2023/24


flexible


biscuits and many other products can be baked in this way, and steam units can be added where necessary to optimise the baking environment. Our modular oven system allows for the creation of multiple heating chambers, where the temperature can be set individually, to optimise product baking curves,” he says. AMF solutions also allows hybrid


combinations that use a variety of heating methods which can be an effective way to reduce carbon emissions and meet sustainability goals. Examples include gas and hydrogen, or electricity and gas. Many


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