bake - August 2015 - 18

equipment

Energy Saving
Ovens

"Whoever invests in useful
energy-saving technology
can say goodbye to burden
of rising electricity prices."
Peter Becker, president, International Union of Bakers and Confectioners

The demand for energy saving solutions, which signiﬁcantly
reduce operating costs, is greater than ever. For example, at the

eco:nova recovers heat independently from oven fumes and ﬂue

upcoming iba trade show in Germany, entrepreneurs will ﬁnd a

gas. From a fully automated cooking unit, the MIWE eco:recover

wide range of new solutions for individual and large enterprises.

draws the waste heat. And the MIWE eco:proof uses the recovered energy for gentle heating of a climatized space. The MIWE

"I am excited about the new energy-saving technical solu-

eco:control is a newly introduced product, which also serves as a

tions to reduce the considerable operating costs. I especially

monitor and control unit for managing of energy ﬂows.

recommend small businesses to have a very close look and
to seek advice here. Whoever invests in useful energy-saving

The GBT GmbH German Bakery Technology introduces its new

technology, can say goodbye to the massive burden faced of

steel band oven Mistral 2.0 with which it is applying for the iba

rising electricity prices," says Peter Becker, president of the

Award. With this energy-optimized modular conveyor oven,

International Union of Bakers and Confectioners (UIBC) and of

up to 30 percent energy savings can be achieved, compared

the German Bakers' Confederation.

to conventional cyclothermic heated steel band ovens. This is
achieved through the novel and patented use of the energy

In the US market, Baxter understands that total cost of owner-

of the ﬂue gases, the company said. "Conventional steel

ship (TCO) doesn't stop once a customer buys a rack oven.

band ovens have a very high energy consumption," explains

The company aims to provide versatile, energy-saving, baking

Leila Kenan from the GBT GmbH. There were approaches to

or cooking solutions with the customers' needs in mind. This

generate hot water from ﬂue gases through heat exchangers.

year's improvements to the OV500 series focus on lowering

However, in bakeries this is usually in sufficient supply. "That's

the customer's TCO through improved visibility, faster cooking

why it makes sense to tackle the energy consumption."

times and increased energy savings. Baxter is also proud to
share conﬁdence in the oven by introducing a 10-year warranty

"World of Process" is the exhibition motto of the WP Bakery

on the heat exchanger tubes, the longest in the industry.

Group. This refers to the company's claim of offering suitable
solutions for every process step in a bakery's or pastry shop's

At iba, which will take place Sept. 12-17 in Germany, more

operation. Of course, this includes the ﬁeld of energy consump-

than 700 out of a total of 1,200 exhibitors will be showcasing

tion. So the WP Green division offers customized solutions for

energy-saving innovations in production technology and

the efficient use of waste gases and vapors for heat recovery.

process optimization.

The Rototherm Green oven is celebrating its premiere at the
iba as an electrically heated variant, which heats up from 200

Among others at iba, MIWE Michael Wenz GmbH shows how

to 250 degrees in just ﬁve minutes. Newly arranged electric

to effectively use energy and thereby reduce fuel consumption.

heating elements, the new insulation concept WP Thermo

The company even designates its especially energy-efficient

Package, and the all-around sealing of the oven doors also

products with its own energy-label e +. In the bakery, the MIWE

allow signiﬁcant energy savings. JOHN U N R EIN

18 < AUG 2015 | bakemag.com

http://www.bakemag.com

bake - August 2015

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