Waste not, improve all

by Dan Malovany
Share This:

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.

Add a Comment
We welcome your thoughtful comments. Please comply with our Community rules.








The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.