Heat Recovery in the Bakery
In a modern bakery, energy costs are playing an increasingly important role in remaining competitive. A bakery in Neumarkt has decided to use the waste heat from its ovens and cooling systems to heat and provide hot water for the bakery and adjoining residential building.
Save with waste heat
This project was implemented with a project partner from the food technology sector. The waste heat from the cooling system is around 40°C and is stored in a stratified storage tank. A water/water heat pump—designed as a high-temperature heat pump—raises this temperature to up to 70°C. This heat is then stored together with the heat recovered from the hot exhaust air of the ovens in a 4,000-liter stratified storage tank and used in the bakery as needed.
The heating network also includes a residential building with its own smaller stratified storage tank and oil heating as a backup or for any peak loads. In the past, the bakery required 30,000 liters of heating oil, but these measures have reduced heating costs by approximately 80%.
