How can I reduce the energy costs of my bakery?

How can I reduce the energy costs of my bakery?

bakery costs

Taking first place for the highest energy consumption are your ovens. These are closely followed by refrigerated storage rooms and air conditioning units.

When you discover that energy can account for up to 10% of a bakery’s turnover, you can see the appeal of reducing your consumption! Here are some tips to help you reduce your daily energy consumption

Ovens, the unrivalled champions

 

Ovens represent up to 65% of a bakery’s energy costs. Here are some ways to reduce their impact…

 

At the installation stage:

  • Depending on the energy options you have and your access to professional equipment, you may want to compare the power, energy efficiency, operating modes and energy source required;
  • Install a heat extraction system;
  • Keep heat sources away from cold sources.

 

 On a daily basis:

  • Optimise preheating time;
  • Optimise cooking by organising and cooking batches closer together;
  • Only use the necessary heating elements.
  • Maintain your oven regularly (walls, burners, glass…).

 

Regularly:

  • Carry out inspection and maintenance: adjust the burners, descale steaming devices, clean out exhaust ducts, check thermal insulation.

 

Cold storage, essential, but energy-consuming!

 

Cold storage comes in many different forms: cold rooms, freezers, refrigerated display cases… Coupled with air conditioning, it can represent up to 40% of a bakery’s energy costs… So, how can we reduce its consumption? Here are some tips:

 

At the installation stage:

  • Before making your choice, consider which equipment you really need;
  • Choose more energy-efficient appliances whose consumption levels can be adjusted to your requirements;
  • Choose the location of your appliances carefully, taking care to keep them away from heat sources.

 

On a daily basis:

  • Allow products to cool before placing them in the freezer or cold room.
  • Use overnight protection to reduce the loss of cold air from refrigerated appliances (roller curtain, isothermal roller, etc.);
  • Display a storage plan and organise the storage of your products properly : this will reduce the number of times the door is opened as well as the length of time for which it is open!
  • Take a temperature reading to anticipate any operating problems.

 

Regularly:

  • Clean your equipment and keep it in good condition: for example, check the grills for dirt and the evaporators for frost.
  • Check the thermal insulation, gaskets, doors, possible leakage of refrigerant fluid.

 

Air conditioning: a catalyst for overconsumption

It often seems essential, but it is expensive to install and involves taking many precautions to avoid wasting energy!

 

At the installation stage:

  • Choose the appliances with the lowest energy consumption ;
  • Make sure that your room is well insulated not only in terms of the roof and walls but also between air-conditioned rooms and the bakery;
  • Protect windows and doors from the sun. 

 

On a daily basis:

  • Set your air conditioning to a reasonable temperature: ideally, the temperature of your premises should be between 25°C and 28°C.
  • Turn it off during closing hours.

 

Regularly:

  • Dust off your equipment.
  • Use a professional for annual maintenance.
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