The project consists in controlling the quantity of exchanged air required in an oven, by installing a speed variator on the exhaust fan controlled by an O2 sensor and a humidity sensor.
By installing this new technology, the company may save up to 20% on gas or fuel oil consumption and also reduce its carbon footprint by around 20%. This measure is rather difficult to implement, has a quick return on investment, but requires a production shutdown during installation.
Replacement of a gas or fuel oil oven with an electric oven (baking ovens)
The project consists in replacing an existing oven running on gas or fuel oil with an electric oven using infrared to bake the product.
Installing this technology, which has been available on the market for over 5 years, can save a company up to 80% on the oven’s energy consumption, as well as considerably reduce its carbon footprint because of its transition to a new energy source (from gas/fuel oil to electricity). However, this measure is rather difficult to implement, would entail a medium-to-long term return on investment, and requires a production shutdown during installation.
Waste heat recovery in oven exhaust system (baking ovens)
The project consists in installing a heat exchanger to capture the waste heat from the oven to heat the bakery store and to produce domestic hot water.
Installing this technology, which has been available on the market for more than 5 years, will allow the company to save up to 20% on its electricity consumption as well as reduce its carbon footprint by up to 20%. This measure is rather complex to implement, would entail a medium-to-long term return on investment, and requires a production shutdown during installation.
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.
Reflective coatings can be applied on the plates as well as on the interior walls and burners of existing ovens or on new installations. The coatings are made of high-emissivity ceramic materials which increase the energy efficiency of the oven by absorbing heat and returning it to the product in the form of infrared radiation, thus reducing the heat input via the burner.
By installing this new technology, the company will save up to 20% on gas consumption and also reduce its carbon footprint by around 20%. This measure is easy to implement, has a quick return on investment, and does not require a production shutdown during installation.
Replacement of a traditional oven with a multi-level oven (baking ovens)
The project consists in replacing a conventional oven that does not allow to bake different products simultaneously with a multi-level oven that optimises the capacity of the oven, thus reducing its operating time for the same production.
Installing this technology, which has been available on the market for more than 5 years, will allow the company to save up to 10% on its electricity consumption as well as somewhat reduce its carbon footprint. While the cost of energy alone cannot justify this measure, it allows greater flexibility and potentially an optimisation of baking time and therefore an increase in yield. This measure is not easy to implement and requires a production shutdown during installation.
