Waste not, improve all
Putting excess heat back into the production reduces waste and cuts cost.
BakingBusiness.com, Dec. 1, 2012
by Dan Malovany

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.