Energy audit workbook for bakeries

Technical Report · Fri Sep 01 04:00:00 EDT 1978

OSTI ID:6796029

In a typical bakery, it is possible to save as much as 15 percent of utility costs through common-sense actions without any appreciable capital expenditure. Many bakery operators do not realize that it might be possible to close the dampers down on the oven. Most oven dampers can be closed down until condensation or fume blowout occurs. One bakery realized a savings of $13,000 per year by closing down the oven dampers to the minimum. You should be able to close down the dampers without incurring any initial cost. Another energy-saving measure that is quite practical to the baking industry is preheating the combustion air to the oven burners. Providing hot air for combustion is much more efficient than drawing cold air from the surroundings. To preheat the combustion air several bakeries have installed heat exchangers in the exhaust gases. Energy savings of 3 to 4 percent are feasible. Energy-saving measures in the lighting system and HVAC system are indicated.

• Research Organization: Department of Energy, Washington, DC (USA)
• OSTI ID: 6796029
• Report Number(s): DOE/CS-0041/10
• Country of Publication: United States
• Language: English

Related Subjects

29 ENERGY PLANNING, POLICY, AND ECONOMY
290100 -- Energy Planning & Policy-- Energy Analysis & Modeling
291000* -- Energy Planning & Policy-- Conservation
32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
320104 -- Energy Conservation
Consumption
& Utilization-- Commercial & Industrial Buildings-- (-1987)
ACCOUNTING
APPLIANCES
BUILDINGS
COMMERCIAL BUILDINGS
COST
EFFICIENCY
ENERGY ACCOUNTING
ENERGY ANALYSIS
ENERGY CONSERVATION
ENERGY EFFICIENCY
ENERGY MANAGEMENT
FOOD INDUSTRY
IMPLEMENTATION
INDUSTRY
INVESTMENT
MAINTENANCE
MANAGEMENT
OPERATION
PAYBACK PERIOD
SMALL BUSINESSES
STOVES