Munich / DE. (ghm) For heating their ovens, cooling their cool rooms and display counters, for general heating, lighting and warm water – bakers and confectioners need energy, for both production and storage. This sector, like others, has been forced to rethink its use of energy, in view of the alarming developments in the energy market in recent times. More and more businesses are finding out about measures to reduce the fixed costs of their operations. Careful use of energy is becoming an ever more important theme, and this will certainly be reflected at the world fair, iba 2009, which takes place from 03 to 09 October in Dusseldorf. On the seven days of the fair at the Dusseldorf Exhibition Centre, bakers and confectioners from all sizes of businesses will be able to come along and find out about the technologies, machinery and equipment that can help save energy in day-to-day operations.
Heat recovery: A key theme at the World Market for Baking
At iba next autumn the topic of heat recovery will be up near the top of the agenda. Respected international manufacturers will be presenting the very latest systems for capturing and using waste heat instead of letting it just escape through the window. The recovered heat can then be converted into energy and used within the business. For example, if ovens are fitted with a heat pump and condenser, up to 30 percent savings on energy consumption can be achieved. The fair will be providing its trade audience with a comprehensive overview of the solutions available in this area – in example on how to use heat several times over, what systems are suited to the different types of baking businesses, and how new equipment can help save costs. In addition the World Market for Baking will also be reflecting all the environmental and energy-relevant developments in baking ovens, for example heating of part areas. On show at iba will be electricity-powered ovens which can be heated from baking area to baking area, and also deck ovens operating on heating oil or gas. Also exhibited will be baking ovens run on alternative raw materials, such as wood pellets. In addition trade visitors will be able to gather information on how the right thermal insulation for their ovens can also help reduce energy consumption and therefore costs in production.
The subject of energy saving in all its facets
Cost savings can be made not only on the baking side: This leading trade fair for bakers and confectioners will also be showing ways of cutting operating costs in the refrigeration, freezing and proving of baking products. Trade visitors can find out at this event all about the technologies involved, for example, for feeding the waste heat from firing systems back into the system, or for generating energy from solar thermal systems. Energy-saving lighting systems are another area that bakers and confectioners can save on in their shops. This, too, will be featured at iba. Another key area at this World Market for Baking is the production of hot water. The heat energy recovered from baking ovens and refrigeration systems can be utilised in a very effective way for the production of hot water.
About: This coming autumn, iba celebrates its 60th anniversary. The world´s leading trade fair for bakers and confectioners takes place every three years, alternately in Munich and Düsseldorf. The broad spectrum of products and services covered by the fair is divided into the three main sections of Raw Materials, Production Technology and Sales. Within these areas a wide diversity of products are presented: from ingredients, bakery aids and semi-finished products to small- and large-scale machinery such as baking ovens and all the interior fittings needed for baking businesses, cafés and pastry shops. The World Market for Baking encompasses all the products and technologies that are relevant to the day-to-day operations of bakers and confectioners.
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