TMB Baking: Water treatment can save costs
Awarded for: Bakery oven steam conversion
The oven steam is directed into a vent with a carbon filter to convert the steam into water, eliminating the need for water treatment ahead of disposal. Carbon-free air can also be recirculated back into the bakery.
Greg Warwick, CEO: “Bakers have the opportunity to be proactive in addressing environmental issues by removing carbon dioxide emissions from their exhaust and referring water to the sanitary treatment and averting the need for costly retrofits at a later stage.”