WP ENERGY SAVING + SAFETY

Consistently using energy sparingly is one of the most important staring points for running a production plant profitably. In the production process of a bakery, there are three areas in particular whose energy efficiency must be critically considered and permanently developed and fine-tuned: production planning, energy recovery, the use of energy. The use of all possibilities for independent energy generating and a critical choice of the preferred energy source co-decide for the success of a bakery. In the production process of a bakery, there are three main approaches to achieving a secure energy supply: own energy production, own electricity generation, the choice of energy sources.

PDF: WP Energy

WP ENERGY GENERATING

Today more than ever, energy procurement must be evaluated the background of dependence on the supplier. Wouldn‘t it be best to be as independent as possible from energy suppliers? To generate the energy needed for production ourselves? And then sustainably? The use of photovoltaic systems on one‘s own or third-party property or participation in wind farms can make a significant contribution to an independent energy supply today. If the company owns its own forest, it may be worthwhile to use a wood pyrolysis system. Or it might be a good idea to generate energy from biomass if there is enough of it available. And as far as one of these ways or their combination is not sufficient for a complete energy supply, the reduction of purchased energy always makes sense.

WP COMBINED HEAT & POWER

In order to counteract the increasing dependence on public electricity suppliers, the use of a combined heat and power plant is recommended. How can bakeries become more independent of the public electricity supply? How can they best generate electricity on their own? In bakeries, more and more equipment is operated with electrical energy. The refrigeration technology used, which serves both to increase efficiency (large batch sizes, daily work) and to improve quality (long-term management), is almost exclusvely electrically operated. The demand for electricity in bakeries is continuously increasing and alternatives are being sought more and more intensively. The use of alternative energies, which are obtained via photovoltaic or wind power plants, is an obvious option and should be pushed in any case. The disadvantage, however, is the limited reliability of this electricity generation. With combined heat and power (CHP), on the other hand, a constant, weather-independent electrical output can be called up.

WP ENERGY SOURCES

A wide range of energy source is available for heating the ovens. But which is the best? And which is the safest? Which energy source offers the greatest security of supply? Which energy source is the cheapest? What is the right compromise? Self-supply of energy is usually not sufficient, but should be expanded as far as possible. But what comes next? Until now, natural gas has been the cheapest, most convenient and also one of the most efficient energy sources. But things look different today. So let‘s look at alternative options, their advantages, their disadvantages. Each owner must decide individually about a possible general change in the energy supply of his company. Or possibly about splitting in order to avoid too much dependence.

WP ENERGY OPTIMIZING

Optimising energy consumption is the order of the day: use a little energy as possible; use as much energy as necessary! How much energy do your machines and ovens consume right now? How much of it could be saved? We offer modules that are each energy-efficient in their own right. We offer our customers high-performance oven modules whose use/installation achieves significant energy savings – for rack ovens and also for deck ovens. Whenever an old oven is in use, it is worthwhile to invest in new technology with efficient counterflow heat exchanger and optimised flow technology. The ROTOTHERM® Green, for example, offers a certified energy saving of 28.7% compared to the previous model.

WP BAKERY CONTROL

The digital production management: planning of oven and machine use, reduction of energy consumption, minimising of waiting times.
What should be produced, how, when and in what order? What is the optimal production planning? How can energy consumption be optimised? We make the production process transparent. There are a number of adjusting screws that can be fine-tuned in the course of production to save as much energy as possible: setting up the daily production schedule, planning the use and occupancy of machines, especially the planning of oven starts, oven occu-pancy and the avoidance of idle times, the choice of optimal recipes and the monitoring of ongoing production. All this should be reflected in the energy consumption statistics and batch reports at the end of the day. What more does WP BAKERY CONTROL offer? Data are stored and analysed, deviations are detected and reported – stationary and mobile, anywhere and anytime.

WP presents at the Südback 2022

On October 22nd, the baker's event of the year was started in Stuttgart! At the Südback, the WP BAKERYGROUP was focusing on two megatrends - digitization and energy, the hot topics of our time. With live demonstrations, specialist lectures and the presentation of the latest machine innovations, we gave comprehensive insights into the bakery world of the future.

WP presents at the Südback 2022

Our ROTOTHERM GREEN rack oven goes Shop

The ROTOTHERM family is complete: The ROTOTHERM RE 860 Shop will premiere at the südback 2022. It has been designed as the ideal baking oven for large, high-turnover stores and pre-checkout areas in shopping centers.

ROTOTHERM RE 860 Shop

Energy options for bakery ovens in case of supply failure or severe limitation of natural gas

Natural gas has become more widely used in bakeries in recent decades because it is more environmentally friendly and easier to handle compared to oil. In case of supply failure or severe limitation of natural gas, there are several alternatives.

Energy options for ovens

Improved properties of our PELLADOR wood-fired oven

Just like historical wood-fired ovens, our wood-fired ovens have an open flame that burns directly into the baking chamber, providing the baked goods with the typical wood-fired oven aroma. Heated with renewable energy and also carbon-neutral. The basic principle of a wood-fired oven is always to store the energy necessary for baking in the baking chamber mass (lining with thick firebricks), since it is not possible to supply energy during baking. In order to use the energy stored for the baking process as completely as possible, all other energy losses, such as radiation losses, must be minimized. Therefore, our wood-fired ovens are insulated to the maximum, ranging from the thick-walled door to the side walls and back wall.

PELLADOR

Optimization of heat transfer in the WP ROTOTHERM Green rack oven

The purpose of an oven is to transfer heat energy to the baked goods. This involves the use of three types of heat transfer: radiation, conduction and convection. The following advantages result from the significant improvement in the air flow properties:

Optimization of heat transfer