Paul's rba presentation
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Being environmentally responsible and reducing energy costs for baking operations. Some ways to do this include using variable temperature loading to bake at lower temperatures, only heating oven decks that are needed, avoiding overheating, and staging production to keep ovens at consistent temperatures. Proper oven management like turning them off when not in use, cleaning viewing windows instead of opening doors, and only using steam and exhaust fans when needed can improve efficiency.
Paul's rba presentation
- 1. Being environmentally responsible can have $ benefits for your business
- 3. Most modern ovens must be capable of : Baking evenly Baking in the required bake time Being able to load any product after any product without delay Making steam in the most efficient manner Being able to control top and bottom heat perfectly on all products Baking an ever increasing variety of products at the same time
- 5. The challenge therefore is to build an oven that bakes precisely, yet uses less power and labour to do it...
- 6. The higher the baking temperature, the higher the running cost of the oven.
- 7. How can you bake in the same time but at lower temperature?
- 11. What is variable temperature loading (VTL)?
- 13. Advantages of VTL Quicker heat up time Lower power consumption Faster bake periods (no waiting for ovens to cool or pre-heat) More consistent bake and bake times
- 14. Final 10% of bake is done using latent heat from the elements
- 16. Review of power savings Heating ovens for only the time they are required, including turning them off if not used for an hour or more.
- 17. Review of power savings When you have a Multi deck or Rotel, only heat the decks you will need, and turn them off as soon as possible.
- 18. Review of power savings Do not heat ovens higher in temperature than you really need.
- 19. Review of power savings Try to stage production that allows the oven to stay at the one temperature or bake on ever decreasing temperatures until bake ends.
- 20. Review of power savings Do not open doors to check bake progress, instead clean the viewing windows.
- 21. Review of power savings Do not use steam on products that do not require it, and only use enough to obtain the desired result.
- 22. Review of power savings Do not open flues on ovens for product that can bake in a moist environment.
- 23. Review of power savings On Multi decks or Rotel, do not bake high temperature product in the very bottom deck unless unavoidable. Top deck next most expensive to run.
- 24. Review of power savings Use blackened baking trays and tins, and avoid anything that is reflective, such as pie tins with the bottom paint worn off and silver.
- 25. Review of power savings Increase gap between bread tins when baking 16 inch straps in an 18 inch oven.
- 26. Review of power savings Trial new baking implements such as sandwich loaf drop on lids that will bake faster, and avoid “aircraft carriers”.
- 27. Review of power savings Try to keep ovens full by partnering the products that can bake at the same general temperature and close to the same time.
- 28. Review of power savings Avoid using the exhaust fan on the canopy unless you are working on the oven and baking.
- 29. Review of power savings Keep the oven serviced and in good working order.
- 30. Review of power savings Avoid over baking product as anything darker than necessary has a cost for making it so. When using a mix of oven types such as Rack ovens and Multi deck, use each for its best intended purpose. Rack oven – larger batch of similar product Multi deck – small batches of a large variety
- 31. Review of power savings Never open doors on ovens to cool them down.
- 32. Review of power savings Do not cram ovens with product beyond the intended limits the manufacturer sets.
- 33. Review of power savings Close oven flues after the day’s use.
- 34. Review of power savings Use the ovens latent heat for warming pies or baking meringues.