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85 Energy Efficiency Measures

Various Beverages Bakery and farinaceous products Cross-cutting Meat and meat products Fruit and vegetables Fish, rustaceans and molluscs products Prepared animal feeds Vegetables and animal oils and fats Fish, crustaceans and molluscs Meat and production of meat products Dairy products Grain mill products, starches and starch products Other food products Distilling, rectifying and blending of spirits Wine from grape Cider and other fruit wines Other non-distilled fermented beverages Manufacture of beer Manufacture of malt Manufacture of soft drinks; production of mineral waters and other bottled waters

Heat recovery for fermentation

  • Category: Process-specific
  • Area: Food processing
  • Sub Area: Bakery and farinaceous products
  • Implementation Effort :  
  • Saving Potential :  

Fermentation takes place at temperature levels up to 40 °C. Instead of using conventional heating methods such temperatures can easily obtained by using waste heat from other systems such as ovens, refrigeration systems or compressors. This will help to reduce energy consumption.

Use of ultrasonic evaporators in evaporation

  • Category: Process-specific
  • Area: Food processing
  • Sub Area: Bakery and farinaceous products
  • Implementation Effort :  
  • Saving Potential :  

For humidification in fermentation chambers, ultrasonic evaporators can be used instead of electrically heated evaporators. This can help to considerably reduce power for evaporation. In addition, ultrasonic evaporators have the double advantage to prevent condensation and also product surface drying as their mist contains very small droplets.

Turning off bakery equipment

  • Category: Process-specific
  • Area: Food processing
  • Sub Area: Bakery and farinaceous products
  • Implementation Effort :  
  • Saving Potential :  

Switching bakery machinery and oven off during idle time and in between baking processes leads to a reduced energy consumption.

Energy-optimized choice and use of baking ovens

  • Category: Process-specific
  • Area: Food processing
  • Sub Area: Bakery and farinaceous products
  • Implementation Effort :  
  • Saving Potential :  

Baking ovens are one of the main power consumers in the baking industry. Various approaches such as choosing an oven with an optimal "surface-to-baking surface" , a regular control of steam injectors, a minimisation of idle times and a constant use of the maximum load are important for reducing energy consumption in bakeries.

Hot water network instead of local electric heating

  • Category: Process-specific
  • Area: Food processing
  • Sub Area: Bakery and farinaceous products
  • Implementation Effort :  
  • Saving Potential :  

The hot water network is usually heated with natural gas or heating oil boilers. Connecting the dishwasher to the hot water network will result in lower electricity costs and environmental pollution than compared to using the integrated electric water heater. The integrated water heater then only has to bridge the temperature gap due to e.g. thermal losses.

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