INNOVATING METHOD FOR ENERGETIC COURSE COEFFICIENT IN CONTINUAL BREAD PRODUCTION

摘要

The invention relates to a process for improving the energy efficiency of a baking line which comprises a fermentation cabinet and a continuously fed baking oven, in which a heat recovery unit is employed. The aim of the invention is to develop a process by which the energy efficiency of a baking line can be significantly increased and in which the secondary energy recovered from the waste heat of the oven in the heat recovery unit can be optimally used in terms of economy with respect to the energy balance in order to keep the ratio "energy used per unit mass of bakery product" as low as possible. According to the invention this is achieved by the heat recovery unit preferably being started up simultaneously with the beginning of the initial heating phase of the baking oven and the steam obtained in the heat recovery unit being preferably completely utilised during the baking oven start-up process to adjust the temperature and dew point in the fermentation space of the fermentation cabinet until the operating parameters are achieved in the fermentation cabinet, and after the fermentation cabinet operating parameters are achieved, the fermentation cabinet operating parameters are maintained by the hot water generated in the heat recovery unit and/or some of the steam generated.