Baking & Snack - September 2014 - 87

EQUIPMENT
Ovens

Embracing Green
Technology

Energy efficient ovens enable bakers
to heat things up while still cutting costs.

by Charlotte Atchley

W

When a baker looks at fuel costs, the oven eats up most
of the bill. "They are normally the biggest single consumer of gas by a considerable margin, typically more
than 75% of the gas used in a cookie and cracker plant,"
said Keith Graham, marketing manager, Baker Perkins,
Grand Rapids, MI. All this energy goes to good use,
though, developing all the characteristics of the finished
product - appearance, texture and moisture content.
Ovens that develop those characteristics more consistently, however, tend to save on energy as well. "Energy
efficiency is all about using the bare minimum amount
of energy to bake product," said Mark Appleford, coCEO, Auto-Bake PTY, Hornsby, Australia.
Bakers can gain savings by fine-tuning their ovens to
specific products, using data to boost oven control and
minimizing heat loss and waste

Baking needs meet energy costs
Ovens are energy hogs. They consume a lot of gas and
electricity to turn dough or batter into delicious baked
goods with perfect color and crumb. It is easy to assume
that a baker must sacrifice the quality of an oven's baking ability to make it easier on the utility bill. However,
many of the adjustments made to ovens to improve their
energy consumption stem from making them better at
baking.
"Building a more energy-efficient oven does not affect
the product quality," said Cyril Munsch, director of sales,
Mecatherm SA, Barembach, France. "On the contrary, it
improves it as we work on better heat transfer and exchanges. Modern ovens bake a lot better and faster than
older ovens, which reduces energy consumption."
It's that simple: A faster, better bake uses less energy.
The J4 oven, sold in North America by Topos Mondial,
Pottstown, PA, uses STIR technology, a ceramic layer applied to the interior surfaces of the oven radiator, which

bakes products in about 15 to 30% less time. The hot
radiator naturally emits electromagnetic waves, and the
STIR coating changes the wavelength of the heat waves
to be more like an infrared wave. These altered wavelength heat waves penetrate deeper into the product
yielding more product volume and a faster bake time.
By building a greener oven with its WP Rototherm
Green, WP Bakery Group USA, Shelton, CT, shortened
bake times and increased volume and oven spring.
Before bakers can determine if they can use a more
energy efficient baking platform, they must determine
the specific proportion of thermal characteristics that
their products require. "Many products have very specific thermal profiles for flavor and texture that require
proportional amounts of radiant, convection and conductive heating," said Shawn Moye, vice-president, sales,
Reading Bakery Systems, Robesonia, PA.
Tracking product throughout the oven helps bakers exert some control over
zone temperatures and achieve the best bake.
AMF Bakery Systems

www.bakingandsnack.com / September 2014 Baking & Snack 87


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Baking & Snack - September 2014

Table of Contents for the Digital Edition of Baking & Snack - September 2014

Baking & Snack - September 2014
Table of Contents
Table of Contents
Editorial - Heart of the community
Newsfront - Flowers reflects on cake market
Shiver: Displays, distribution propel Hostess cakes
Pepperidge Farm’s Britt exudes optimism
People
Crackers provide lower guilt option
Snyder’s-Lance revamps sandwich crackers
In Brief
Construction Report - Growth in all Directions
Site Selection - Roadmap for the Future
Hill Country Bakery - Brewing Something Special
Sharing new product expertise
Coffee talk
Global Outlook - Tour de Bakery
Growing Japanese wheat
Conserving food
Protein - Ahead of the Game
Keep proteins, carbs in balance
Calorie Reduction - Energy Crisis
Ingredient App - Quality of (Shelf) Life
R&D Perspective - What's Next for 'Natural'?
Q&A: Bakery de France - Unwavering in Her Beliefs
Ovens - Embracing Green Technology
Data Loggers - Record and Verify
Cake Processing - Tastefully Depositing
Flowwrappers - Going with the Flow
Industry Insight - Creating Effective Training Materials
Trucks - Light on Their Feet
Rules that only complicate
Go to the head of the class
Meeting Preview: Pack Expo - Snack Attack
Bakers take a break
Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - September 2014 - Baking & Snack - September 2014
Baking & Snack - September 2014 - 2
Baking & Snack - September 2014 - 3
Baking & Snack - September 2014 - 4
Baking & Snack - September 2014 - 5
Baking & Snack - September 2014 - 6
Baking & Snack - September 2014 - Table of Contents
Baking & Snack - September 2014 - 8
Baking & Snack - September 2014 - Table of Contents
Baking & Snack - September 2014 - Editorial - Heart of the community
Baking & Snack - September 2014 - 11
Baking & Snack - September 2014 - Shiver: Displays, distribution propel Hostess cakes
Baking & Snack - September 2014 - 13
Baking & Snack - September 2014 - People
Baking & Snack - September 2014 - 15
Baking & Snack - September 2014 - In Brief
Baking & Snack - September 2014 - 17
Baking & Snack - September 2014 - Construction Report - Growth in all Directions
Baking & Snack - September 2014 - 19
Baking & Snack - September 2014 - 20
Baking & Snack - September 2014 - 21
Baking & Snack - September 2014 - 22
Baking & Snack - September 2014 - 23
Baking & Snack - September 2014 - 24
Baking & Snack - September 2014 - 25
Baking & Snack - September 2014 - 26
Baking & Snack - September 2014 - 27
Baking & Snack - September 2014 - 28
Baking & Snack - September 2014 - 29
Baking & Snack - September 2014 - 30
Baking & Snack - September 2014 - Site Selection - Roadmap for the Future
Baking & Snack - September 2014 - 32
Baking & Snack - September 2014 - 33
Baking & Snack - September 2014 - 34
Baking & Snack - September 2014 - Hill Country Bakery - Brewing Something Special
Baking & Snack - September 2014 - 36
Baking & Snack - September 2014 - 37
Baking & Snack - September 2014 - 38
Baking & Snack - September 2014 - 39
Baking & Snack - September 2014 - 40
Baking & Snack - September 2014 - 41
Baking & Snack - September 2014 - 42
Baking & Snack - September 2014 - 43
Baking & Snack - September 2014 - Sharing new product expertise
Baking & Snack - September 2014 - 45
Baking & Snack - September 2014 - Coffee talk
Baking & Snack - September 2014 - 47
Baking & Snack - September 2014 - 48
Baking & Snack - September 2014 - Global Outlook - Tour de Bakery
Baking & Snack - September 2014 - 50
Baking & Snack - September 2014 - 51
Baking & Snack - September 2014 - 52
Baking & Snack - September 2014 - 53
Baking & Snack - September 2014 - Growing Japanese wheat
Baking & Snack - September 2014 - 55
Baking & Snack - September 2014 - 56
Baking & Snack - September 2014 - 57
Baking & Snack - September 2014 - Conserving food
Baking & Snack - September 2014 - 59
Baking & Snack - September 2014 - 60
Baking & Snack - September 2014 - Protein - Ahead of the Game
Baking & Snack - September 2014 - 62
Baking & Snack - September 2014 - 63
Baking & Snack - September 2014 - 64
Baking & Snack - September 2014 - 65
Baking & Snack - September 2014 - 66
Baking & Snack - September 2014 - 67
Baking & Snack - September 2014 - Keep proteins, carbs in balance
Baking & Snack - September 2014 - 69
Baking & Snack - September 2014 - 70
Baking & Snack - September 2014 - Calorie Reduction - Energy Crisis
Baking & Snack - September 2014 - 72
Baking & Snack - September 2014 - 73
Baking & Snack - September 2014 - 74
Baking & Snack - September 2014 - 75
Baking & Snack - September 2014 - 76
Baking & Snack - September 2014 - 77
Baking & Snack - September 2014 - 78
Baking & Snack - September 2014 - Ingredient App - Quality of (Shelf) Life
Baking & Snack - September 2014 - 80
Baking & Snack - September 2014 - R&D Perspective - What's Next for 'Natural'?
Baking & Snack - September 2014 - 82
Baking & Snack - September 2014 - Q&A: Bakery de France - Unwavering in Her Beliefs
Baking & Snack - September 2014 - 84
Baking & Snack - September 2014 - 85
Baking & Snack - September 2014 - 86
Baking & Snack - September 2014 - Ovens - Embracing Green Technology
Baking & Snack - September 2014 - 88
Baking & Snack - September 2014 - 89
Baking & Snack - September 2014 - 90
Baking & Snack - September 2014 - 91
Baking & Snack - September 2014 - 92
Baking & Snack - September 2014 - 93
Baking & Snack - September 2014 - 94
Baking & Snack - September 2014 - 95
Baking & Snack - September 2014 - 96
Baking & Snack - September 2014 - 97
Baking & Snack - September 2014 - 98
Baking & Snack - September 2014 - Data Loggers - Record and Verify
Baking & Snack - September 2014 - 100
Baking & Snack - September 2014 - 101
Baking & Snack - September 2014 - 102
Baking & Snack - September 2014 - 103
Baking & Snack - September 2014 - 104
Baking & Snack - September 2014 - 105
Baking & Snack - September 2014 - 106
Baking & Snack - September 2014 - Cake Processing - Tastefully Depositing
Baking & Snack - September 2014 - 108
Baking & Snack - September 2014 - 109
Baking & Snack - September 2014 - 110
Baking & Snack - September 2014 - 111
Baking & Snack - September 2014 - 112
Baking & Snack - September 2014 - 113
Baking & Snack - September 2014 - Flowwrappers - Going with the Flow
Baking & Snack - September 2014 - 115
Baking & Snack - September 2014 - 116
Baking & Snack - September 2014 - Industry Insight - Creating Effective Training Materials
Baking & Snack - September 2014 - 118
Baking & Snack - September 2014 - Trucks - Light on Their Feet
Baking & Snack - September 2014 - Rules that only complicate
Baking & Snack - September 2014 - 121
Baking & Snack - September 2014 - 122
Baking & Snack - September 2014 - Go to the head of the class
Baking & Snack - September 2014 - Meeting Preview: Pack Expo - Snack Attack
Baking & Snack - September 2014 - Bakers take a break
Baking & Snack - September 2014 - Events
Baking & Snack - September 2014 - Innovations
Baking & Snack - September 2014 - Ingredient News
Baking & Snack - September 2014 - Products & Packaging
Baking & Snack - September 2014 - 130
Baking & Snack - September 2014 - New on the Shelf
Baking & Snack - September 2014 - Marketplace
Baking & Snack - September 2014 - 133
Baking & Snack - September 2014 - 134
Baking & Snack - September 2014 - 135
Baking & Snack - September 2014 - 136
Baking & Snack - September 2014 - 137
Baking & Snack - September 2014 - 138
Baking & Snack - September 2014 - 139
Baking & Snack - September 2014 - 140
Baking & Snack - September 2014 - Ad Index
Baking & Snack - September 2014 - New Product Spotlight
Baking & Snack - September 2014 - 143
Baking & Snack - September 2014 - 144
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