“Optimising energy efficiency is one way to overcome the challenge of reducing the CO2 emissions at the oven level”
However, in an industrial baking automated production
line, the oven is one component that is using the most energy. Marie says: “The challenge is to significantly improve energy efficiency, reduce energy losses and avoid overconsumption, with no compromise on the final product quality.” Not asking for much then!
What are the solutions?
Marie says: “Optimising energy efficiency is one way to overcome the challenge of reducing the CO2 emissions at the oven level. A complementary way to reduce CO2 emissions is to select other energy sources. Companies can investigate to find solutions to recover energy such as the energies that are contained in the vapour and fumes.”
Electric ovens instead of gas or oil driven ovens is an excellent
way to reduce energy. Åsa also suggests: “Reducing the power consumption is possible for example by using more intelligent control systems for the ovens sensing when the product is ready to bake and increasing power only when strictly necessary.”
24 Kennedy’s Bakery Production March/April 2022
The improved energy efficiency is only one aspect of sustainable baking. Controlling aspects like water consumption for more effective streaming systems and fresh air entry in the oven during its operation can all benefit the sustainable processes involved in industrial baking. To minimise the fresh air entry in the oven, Mecatherm has developed a new oven feature allowing baker to assist baker managing the damper opening settings, contributing to reducing over energy consumption. Marie comments: “We assume that the portion of the energy required to bake a given product in its holder is fixed and incompressible. Thus, the areas of improvements to reduce energy consumption relies on reducing the oven energy losses and the ability to minimise the fresh air entry in the oven during its operation.”
What type of oven is best?
To reduce the energy losses, several options can be considered by companies. “The choice of the oven itself is key to ensuring minimum energy losses. For instance, compact ovens have a reduced body surface, reducing significant energy losses.” Mecatherm recommends using as much convection as possible as heat transfer mode which enables to both optimise the baking time and reduce the fumes temperature (when using gas burners). They also suggest the oven temperature regulation should be monitored with precision to avoid unnecessary overheating.
bakeryproduction.co.uk
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