It’s an impressive number: Around 30 percent of the energy required in the entire baking process is used to generate steam. The most efficient solution is to install a steam condenser. With it, about half (or about 15 percent) of the energy fed into the system can be reused. The steam condenser transfers the condensation heat of the discharged water vapor to special finned tubes and thus to the water circulating in them of the thermal insulation compound system. Several thermal oil ovens can easily operate a common capacitor. The continuous power output thus increases efficiency once again, allowing you to “let off steam” at a profit.