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Bakery: ultrasonic humidification of dough

Ultrasonic humidification in the proofing chamber

The project involves replacing hot steam generation with humidification based on ultrasonic low-temperature water mist.

Installing this technological innovation can allow the company to save up to 95% on electricity consumption during the humidification stage, as well as 5% during the cold generation stage. This measure is not easy to implement and would entail a medium-to-long term return on investment. The measure does not require a production shutdown while the technology is being installed.

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Optimising the cold production system

Controlling the operation and running costs of your company’s cold production system

Cold production is used to cool a room or an element, preserve food products, control the temperature of a process, or activate air conditioning.

Optimising the performance of components and their use leads to significant reductions in electricity consumption. In addition to the cold production unit, this also includes the distribution system and the cooling system.

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Optimising the operation of existing cold rooms

Keeping your company’s cold rooms running smoothly

In food production and related sectors such as catering, sales and gastronomy, respect of the cold chain is essential. Cold rooms are essential for establishments handling large quantities of food. The electricity consumption of this equipment is very high, especially during the summer months. It is therefore crucial to optimise its use.

The approach described below helps to optimise the use of the system.

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