Baking&Snack - December 2012 - 84

SUSTAINABILITY

the energy required to pump the proper amount of primary air to maintain oven temperature and can decrease the efficiency of the air/gas

mixer. Maintaining the proper air/ gas ratio to each burner is as easy as tweaking the ratio screw located in the gas line at each mixer. Proper

Waste not, improve all

Combined heat and power systems such as microturbines and fuel cells that generate electricity and use waste heat for process heating might be good applications in bakeries, according to Scott Houtz, president, Air Management Technologies, Lewisburg, PA. “These systems provide the best return when natural gas prices are low and electric prices are high. Looking at the 10-year forecast, this is the trend most of the country will be seeing, he said. ” Sustainability programs also can provide a number of indirect benefits for a bakery, its employees and even the community, said Darryl Wernimont, POWER Engineers, Hailey, ID. They can provide environmental protection, reduce solid waste, conserve natural resources, reduce operating costs, improve air and water quality, advance asset values, and provide lifecycle optimization. Bakers and snack manufacturers can tailor a menu of options to best fit their operations, he said.

adjustment often results in lower fuel consumption to maintain oven temperature and in lower carbon monoxide and nitrogen oxide emissions from the stack. This requires very little investment, and the returns can be a 5 to 8 % decrease in oven energy usage.”

Finding hidden costs
Likewise, focusing on fundamentals such as investing in education can provide a significant payback. “A lack of cohesive, consistent training within a plant may result in a great deal of waste and will set back any sustainability initiatives put in place,” Ms. Sharpless said. Initiating such programs isn’t always easy in today’s environment. “Tight staffing makes training difficult, and often companies cut

Hang up your gloves.
A better way to wash and sanitize scale parts is right at your fingertips!
Presenting the Douglas Model 1536-SPW.
Meet today’s high standard for cleanliness and sanitation at the push of a button with this versatile, highly effective washing and sanitizing system. Installed in a pit or used with a ramp, this walk-in type batch washer cleans scale parts such as weigh and feed buckets, chutes, funnels, feed pans and other detachable items. This powerfully efficient machine also features pre-programmed wash times and a digital display that monitors key performance criteria and service requirements. And with a typical wash/rinse cycle of just 5 minutes, clean-up is quick and economical!

CALL 800-331-6870

for pricing, literature and specifications on a model suited to your needs.
2101 CALUMET ST. • CLEARWATER, FL 33765 • (727) 461-3477 (800) 331-6870 • FAX (727) 449-0029 • www.dougmac.com
For more information, see Page 109

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Baking&Snack - December 2012

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