Energy saving ovens
The demand for energy saving solutions, which significantly reduce operating costs, is greater than ever. For example, at the upcoming iba trade show in Germany, entrepreneurs will find a wide range of new solutions for individual and large enterprises.
"I am excited about the new energy-saving technical solutions to reduce the considerable operating costs. I especially recommend small businesses to have a very close look and to seek advice here. Whoever invests in useful energy-saving technology, can say goodbye to the massive burden faced of rising electricity prices," says Peter Becker, president of the International Union of Bakers and Confectioners (UIBC) and of the German Bakers' Confederation.
In the US market, Baxter understands that total cost of ownership (TCO) doesn't stop once a customer buys a rack oven. The company aims to provide versatile, energy-saving, baking or cooking solutions with the customers' needs in mind. This year's improvements to the OV500 series focus on lowering the customer's TCO through improved visibility, faster cooking times and increased energy savings. Baxter is also proud to share confidence in the oven by introducing a 10-year warranty on the heat exchanger tubes, the longest in the industry.
At iba, which will take place Sept. 12-17 in Germany, more than 700 out of a total of 1,200 exhibitors will be showcasing energy-saving innovations in production technology and process optimization.
Among others at iba, MIWE Michael Wenz GmbH shows how to effectively use energy and thereby reduce fuel consumption. The company even designates its especially energy-efficient products with its own energy-label e +. In the bakery, the MIWE eco:nova recovers heat independently from oven fumes and flue gas. From a fully automated cooking unit, the MIWE eco:recover draws the waste heat. And the MIWE eco:proof uses the recovered energy for gentle heating of a climatized space. The MIWE eco:control is a newly introduced product, which also serves as a monitor and control unit for managing of energy flows.
The GBT GmbH German Bakery Technology introduces its new steel band oven Mistral 2.0 with which it is applying for the iba Award. With this energy-optimized modular conveyor oven, up to 30 percent energy savings can be achieved, compared to conventional cyclothermic heated steel band ovens. This is achieved through the novel and patented use of the energy of the flue gases, the company said. "Conventional steel band ovens have a very high energy consumption," explains Leila Kenan from the GBT GmbH. There were approaches to generate hot water from flue gases through heat exchangers. However, in bakeries this is usually in sufficient supply. "That's why it makes sense to tackle the energy consumption."
"World of Process" is the exhibition motto of the WP Bakery Group. This refers to the company's claim of offering suitable solutions for every process step in a bakery's or pastry shop's operation. Of course, this includes the field of energy consumption. So the WP Green division offers customized solutions for the efficient use of waste gases and vapors for heat recovery. The Rototherm Green oven is celebrating its premiere at the iba as an electrically heated variant, which heats up from 200 to 250 degrees in just five minutes. Newly arranged electric heating elements, the new insulation concept WP Thermo Package, and the all-around sealing of the oven doors also allow significant energy savings.