Bakers manage waste streams

by Staff
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Commercial bakeries have looked for ways to manage waste streams in a sustainable fashion. Air Management Technologies, Lewisburg, Pa., boasts a waste heat recovery system that recycles the heat and provides almost no additional energy input for process supporting systems.

Air Management says its glycol refrigeration system may supply energy for production supporting systems by using a bakery’s waste heat stream.

“Sustainability, through the use of the oven’s waste heat stream, provides the unique opportunity to not only recycle this waste stream but also turn it into a source of revenue,” said Scott Houtz, president of Air Management.

The efficiency of this technology, the company says, depends on a waste heat stream. On installations that use oxidizers, it may make sense, depending on utility rates, to use waste heat streams. Where existing heat recovery systems are already in use, this may be provided as an addition.
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