Green. Eco-friendly. Sustainable. Understanding the concept can be difficult enough, let alone starting on a path toward it. But there's one area on which bakery operators can focus where the payoff is immediate and clear: energy efficiency.

Assessing and addressing energy efficiency doesn't just benefit the environment; it also benefits operators. The less energy and fewer resources a machine uses, the less money a company spends, and that's just good business sense.

Motors should be the first features you examine for energy savings. They're not created equal, and you could harvest 13 percent in savings by using an energy-efficient motor. Look for motors bearing the NEMA Premium^® program logo-these products meet special energy efficiency and manufacturing standards set by the trade association of the electrical manufacturing industry.

One basic yet effective equipment feature operators should consider is sleep or standby mode. Turning off equipment, such as conveyors, during periods of inactivity is a simple way to cut down on energy costs, and it also eliminates unnecessary wear.

The equipment with the biggest potential for energy savings is a high-efficiency oven. Empire Bakery Equipment, Hicksville, N.Y., prides itself on the energy-efficient ovens it has developed. Its Ultimate-LF deck oven claims a fuel consumption savings of 60 percent versus traditional revolving tray ovens.

“One of the ways we accomplish this is by making the firebox out of oven brick, and encasing the vapor tube system that distributes the heat in poured cement,” explains Stephan Wechsler, Empire's president. “This gives us the ability to retain tremendous amounts of heat-so when the burner shuts down, the oven continues to provide even, radiant heat.”

New Thermador ovens from Gemini Bakery Equipment Co., Philadelphia, boast a range of design enhancements to boost energy efficiency, including updated high temperature circulation blowers, modified internal heat balance dampers and the ability to add turbulence zones in every section of the oven.

The reasons to opt for energy-efficient equipment are numerous, and the payoff is clear.

“The obvious benefit is significantly reduced operating costs over the life of the oven,” says Mark Rosenberg, Gemini's C.E.O. “Bakeries that offer consistent quality for a more competitive price will be those that are in a much better position to take advantage of the market opportunities as they arise.”

OVENS THAT RETAIN MORE HEAT

The key to Empire's stone hearth deck ovens' efficiency lies in their ability to retain heat, even when fully loaded and with steam applied. Empire's vapor tube deck ovens deliver heat evenly throughout the production zone, using no fans or moving parts, which ensures consistent heating and baking. Each deck has its own self-contained steam generator, eliminating the need for a separate steam boiler.

Empire Bakery Equipment 800 878 4070 www.empirebake.com

A RANGE OF ENERGY-EFFICIENT MODELS

Gemini provides a large selection of rack, deck, tray and convection ovens. Models range from a mini rack oven that holds 10 sheets to a 70-pan tray wholesaler oven. Gemini offers project services from conceptual engineering design through project management and start up of semi- and fully-automated installations.

Gemini Bakery Equipment Co. 215 673 3520 www.geminibe.com

INCREASE FREEZER EFFICIENCY

The G & F Systems “G” series system increases blast freezer efficiency as well as line efficiency. The system eliminates the need to interrupt production to shut down for defrosting. The simple and straightforward design doesn't require complicated, difficult to clean baffles or complex, expensive refrigeration piping. Designed for a 24/5 schedule, the “G” series system is ideal for demanding plant requirements.

G & F Systems 516 868 4923 www.gfsystems.com

REQUIRES LESS POWER

The low-tension spiral coolers from AMF Bakery Systems are designed for high operating efficiency at minimum power requirements. The spiral cooling tower entry/exit configuration options permit the most efficient use of available plant space. The heavy-duty construction consists of quality materials and components, assuring high performance, minimum maintenance and longevity. A modular cage main drive, take-up, infeed conveyor and discharge conveyor allow for fast installation and start-up.

AMF Bakery Systems 800 225 3771 www.amfbakery.com

THERMAL OIL SYSTEMS

Dunbar Systems Inc. and Sigma Thermal Inc. supply thermal oil systems to the baking industry. Thermal oil systems supply heat and steam to ovens, proofers or anywhere heat is required and have proven to be an economical replacement for inefficient steam boilers.

Dunbar Systems Inc. 630 257 2900 www.dunbarsystems.com