ENERGY – THE DEFINING TOPIC OF OUR TIME
We are all grappling with how to use this valuable resource responsibly and how to conserve it effectively. At HEUFT, we consistently emphasize our 100% commitment to using thermal oil as the heat transfer medium in our oven systems. This approach offers maximum flexibility in energy source selection and ensures the option for an easy switch to alternative heating methods at any time. Thermal oil is the most energy-efficient heating system available on the market today, while still delivering perfectly reproducible baking quality. A crucial advantage for bakeries looking to save energy efficiently and sustainably.
EFFICIENT ENERGY MANAGEMENT WITH OUR HEAT EXCHANGERS
The thermal oil gets heated in our heat exchangers. Customers can choose a hybrid thermal oil heat exchanger, which combines an electric and a fossil-fuel-fired unit. The electric heater can be powered using renewable energy sources, while the fossil-fired heater is always capable of covering the full heat demand independently. The type and amount of renewable energy used is entirely up to the customer and can be adjusted based on availability.
Our NEW EFFICIENCY heat exchanger series has been continuously optimized. With an efficiency rate of up to 99.9%*, certified by TÜV, it offers outstanding performance. This high level of efficiency actively reduces unnecessary CO₂ emissions, benefiting the environment.
*Efficiency refers to the physically possible combustion efficiency at full load: 97.9% without an exhaust heat exchanger, and up to 99.9% with one.
HEAT RECOVERY IN BAKERIES
Heat recovery also plays a key role in saving energy in bakeries. HEUFT offers both flue gas heat exchanger and vapor condenser. Instead of letting valuable heat escape through the chimney, these systems capture and repurpose the energy from hot exhaust gases for other operational processes.
For example, a HEUFT heat exchanger designed for 50 m² of baking surface, operating for 5 hours per day at 50% capacity, can recover around 90 kWh of energy daily.
Approximately 30% of the energy used in the baking process is consumed in steam generation. The most cost-effective solution is to install a vapor condenser, which can reclaim about half of that energy—around 15% of the total energy used.
KEEP ENERGY CONSUMPTION IN SIGHT WITH THE BAKING INFORMATION CENTER
Our Baking Information Center makes it easy to visualize and monitor key performance indicators and measurement data. It helps identify, document, and optimize energy consumption, empowering bakeries to improve their energy efficiency systematically.
