in the bakehouse
In the bakehouse - Basic features of energy optimisation

Although every bakery is different, every bakery, whether large or small, shares various characteristics with regard to energy consumption.

Every bakehouse contains energy consumers which can be used as heat sources and energy consumers which can use waste heat. Water is the transfer medium between these two worlds. Via heat exchangers, the thermal energy is passed from the heat sources to the waste heat users.

It's actually a simple view. Unfortunately, an obstacle must be overcome. Processes in bakehouses do not all occur simultaneously. Ovens do not run at the same time as case washing plants. As a result, the hot water produced must be stored temporarily. In winter, much of the waste heat can be used for heating purposes, while in summer, the cooling requirement increases. Also, the heat sources and waste heat users are often at different temperature levels. The elementary challenge of energy optimisation is therefore to coordinate the comprehensive requirement for water at a high temperature and the restricted use options for low temperature water appropriately, and minimising the energy losses taking all process workflows into account.

That is where the MIWE energy concept comes into play as a customised solution.
Our MIWE energy:scout gives you an initial impression of the potential savings in your bakehouse, the MIWE energy:check shows your current situation and calculates the prospective profits of your consultation concept for your operation.