Thermal energy management in the bread baking industry using a system modelling approach

Energy usage in bread ovens is analysed using a generic methodology applicable to all types of mass-production tunnel ovens. The presented methodology quantifies the energy required to bake the dough, and to conduct a detailed analysis of the breakdown of losses from the oven. In addition, a computational fluid dynamics (CFD) optimisation study is undertaken, resulting in improved operating conditions for bread baking with reduced energy usage and baking time. Overall, by combining the two approaches, the analyses suggest that bake time can be reduced by up to 10% and the specific energy required to bake each loaf by approximately 2%. For UK industry, these savings equate to more than £0.5 million cost and carbon reduction of more than 5000 tonnes CO2 per year.