ENERGY SAVING IN THE BAKERY BY IMPROVING EFFICIENCY AND HEAT RECOVERY

Ziel

APPROXIMATELY 175,000 TOE ARE USED ANNUALLY BY BAKERIES IN THE NETHERLANDS. HALF OF THE BREAD PRODUCTION IS CARRIED OUT IN SMALL BAKERIES, OF WHICH THERE ARE 3600 IN THE COUNTRY, AND AN IDEA OF THEIR SIZE CAN BE GAINED FROM THE FACT THAT ONLY 7 % EMPLOY MORE THAN 10 STAFF. FEW RELIABLE DATA ON ENERGY CONSUMPTION IN BAKERIES ARE KNOWN. IT IS THEREFORE IMPORTANT THAT THESE BAKERIES, AS WELL AS THE LARGER CENTRALIZED UNITS, ARE STUDIED.

MEASUREMENTS HAVE THEREFORE BEEN CARRIED OUT BY TNO IN 7 BAKERIES WITH BATCH OVENS, 5 BAKERIES WITH CONTINUOUS OVENS AND 3 INDUSTRIAL CONFECTIONERS. THE 7 BAKERIES IN THE FIRST CATEGORY, REPRESENT 3650 BAKERIES PRODUCING 59 % OF THE DUTCH BREAD PRODUCTION WHILE THE 5 CONTINUOUS OVENS REPRESENT 119 BAKERIES PRODUCING 41 % OF THE TOTAL BREAD PRODUCTION. IN EVERY BAKERY THE ENERGY CONSUMPTION WAS MEASURED DURING AN UNINTERUPTED PERIOD OF SEVEN DAYS. THE CONSUMPTION OF ELECTRICAL ENERGY BY EQUIPMENT, LIGHTING, FANS, ETC. AS WELL AS THE CONSUMPTION OF GAS BY BACKING OVENS AND OTHER BACKING APPARATUSES WAS CONTINUOUSLY MEASURED.

IN THE BAKERIES WITH BATCH OVENS THE MAIN SOURCE OF ENERGY IS NATURAL GAS, 75 % OF WHICH IS USED IN THE BAKING OVENS (NATURAL GAS IS ALSO USED FOR COOKING, GENERAL HEATING AND WATER HEATING).

Programm/Programme

PRE-ENNONUC 2C - Energy research and development programme (EEC), 1979-1983

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Koordinator

ORGANISATIE VOOR TOEGEPASTE NATUURWETENSCHAPPELIJK ONDERZOEK

EU-Beitrag

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Adresse

INSTITUTE FOR CEREALS, FLOUR AND BREAD P.O. BOX 15
6700 AA WAGENINGEN
Niederlande

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Ziel

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