ENERGY SAVING IN THE BAKERY BY MORE SELECTIVE USE OF ENERGY AND BY RECOVERY OF WASTE HEAT
Approximately 7000 Tj energy are used yearly by the bakery industry in the Netherlands. Until now, very little is known about energy use in this sector, this being partly due to the extremely decentralized production. The aim of the study is to pinpoint and evaluate methods for energy saving and heat recovery in the bakery. Priority was given to the procedures or places where a large amount of energy is used or is lost. A second important part of the study is to identify the situations where energy can easily be saved in very simple ways. The study was subsidized by the European Economic Community, the Industry group for bakeries and the Dutch Ministry for Economic Affairs. Monitoring was in the hands of a committee, with representation by the Nederlandse Bakkerijstichting (Dutch Bakery Organisation), the Stichting Voorlichting Energiebesparing Nederland (Organisation for Information about Energy Conservation), the Ministry of Agriculture / Fisheries and the Ministry of Economic Affairs.
Bibliographic Reference: EUR 10087 NL (1986) MF, 43 P., BRF 150, BLOW-UP COPY BFR 215, EUROFFICE, LUXEMBOURG, POB 1003
Availability: Can be ordered online
Record Number: 1989124123200 / Last updated on: 1987-01-01
Available languages: nl