Due to the high amount of total electricity consumption, heat recovery (HR) from refrigeration equipment is an underestimated topic with high savings potential.
The use of an air-cooled condenser next to a boiler within a production plant shows the need for action. While one system consumes electricity and leaves waste heat unused, the heating system burns fossil fuels to generate the desired heat. In such a constellation, a heat recovery system can often be retrofitted or included in future planning. A well conceived planning of the heat recovery system ensures an improved efficiency of the refrigeration plant and supplies the heat “incidentally”, so that the operator benefits twice.
Refrigerants NH₃ and CO₂ are increasingly used in the bakery industry. Mostly used as refrigerants for central systems, they supply the entire company with all the refrigeration points. We have taken this development into account in recent years. At present, we can also supply all our systems optionally equipped for use with these refrigerants.
Constructions of this type, e.g. shock freezers of 400 – 800 kW cooling capacity, industrial fermenters, stiffening rooms and many other systems have already been realised by us.
In the industrial production of dough products, cooling becomes inceasingly important to stabilize and condition the dough. The necessity of reproducible, consistent quality with simultaneously increasing hourly production rates of the production plants requires this rethinking. This applies analogously to the fermentation and freezing processes of dough.
The dough cooling is realized by cold water systems or by direct evaporation systems with safety refrigerants.
As early as the 1970s, Eisvoigt developed systems for the special requirements of bakery cooling and refrigeration technology. They were equipped with so-called silent cooling. This technology achieved the best results for unbaked doughs and cream cakes. Due to large cooling surfaces, with respect to the individual cooling capacity, the dehumidification of the product could be significantly reduced. In addition, there were no fans in the room: the main cause of dough dehumidification is air movement above the product and a large difference between the room temperature and the temperature of the cooler surface.