Reducing Energy Losses with a Compact Oven

One of MECATHERM's environmental responsibility commitments is to support actions that are in favor of energy transition. Examples of this include helping our customers reduce their carbon footprints and greenhouse gas emissions by optimizing their energy consumption.

During the baking process, every manufacturer is looking to optimize energy efficiency. At MECATHERM, we have several solutions to help them better manage energy losses and limit the extra consumption that can occur during baking operations.

One part of the thermal energy losses during baking occurs through the oven wall, by the belt, or by fumes.

In this article, our expert Xavier GOTTI, Oven Product Manager, explains how having a compact oven can save energy and why this might interest you.

“One way to decrease energy consumption is to reduce energy losses through the oven housing. Energy losses through the walls of the oven are much lower when the oven body surface is reduced,” he comments.

To illustrate this point, let’s compare the energy losses through the walls between a single-deck tunnel oven and a vertical oven, both with the same baking surface, baking conditions (production room temperature and baking temperature), and thermal insulation performance.

Our research shows a reduction of more than 80% in energy losses through the walls when baking in vertical ovens, as opposed to tunnel ovens.

Interested in learning more about this topic? Read our article about global total energy consumption during the baking process.

And to explore more of our sustainable solutions, send us a message:
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