Energy efficiency has become a key target for manufacturers to answer to consumer demands for more environmentally friendly operations, as has implementing cost-saving measures in a difficult economy.
Kaak said that the system uses recycled heat from bakery ovens to provide hot water and heating for the bakery and can reuse up to 83 percent of the energy that would otherwise be lost in the baking process. It works by absorbing heat from fume gases in the chimney and can also capture heat emitted from the baking chamber to pre-heat burner gas, thereby further improving energy efficiency.
David Marsh, managing director of Benier UK, which handles Daub in the UK, said: “A Daub Energy Recovery System will achieve financial payback within a reasonable period of time. Equally importantly it will do wonders for energy efficiency, a company’s efforts to reduce their carbon footprint and the promotion of their environmental credentials.”
In order to install the system, bakers would need to have “a relatively simple heat exchanger” installed in the burner chimney and the system would be tailored to each bakery’s specific needs.
The main component of the system is a laminar tower which connects the water supply and uses gravity to separate the different temperatures.
“It eliminates the use of complicated hydraulic systems, as it connects various volumes and temperature levels in a simple way. Primary energy is used and the available heat is used in an optimum way,” said the company.
The energy recovery system works in conjunction with a thermal oil radiator system to maximize energy savings. The thermal oil system operates in much the same way as a central heating system works to heat a property, by heating a radiator system that runs the length of the oven, the company said.
The new system is available globally.