We have made a country selection for you. Select a different country or region to see this content.
United States
Confirm selection
US

Energy-saving hot water use in bakery refrigeration

High-temperature water supplies an absorber, generating refrigeration out of warmth. Moderate-temperature water flows into the MIWE eco:defrost (a defroster) as well as into the service water circuit, while low-temperature water supplies the MIWE eco:proof (proofing heat), the MIWE eco:floor (prevents the formation of condensation on the floor) and the MIWE eco:ground (protects against frost heave).

Step by step to a low-energy bakery

In addition to a large MIWE eco:nova, which utilises the waste heat from ten ovens (and only needs one exhaust flue), the solution also includes a block-type thermal power unit and a photovoltaic system.
An intelligent storage and regulating system heats up the service water and room and supplies several fully automatic proofing units (via MIWE eco:proof) and a basket washing unit.
A boiler can help with peak loads.

Another example of the diverse possibilities of more complex circuits

The waste heat from a total of 14 ovens and four central heating boilers is captured by four MIWE eco:nova systems (requiring only four exhaust flues rather than 18) and then distributed via three separate buffers and control loops to a variety of heat consumers: a basket washing unit, two service water circuits, three heating circuits (a radiator and air exchanger system, underfloor heating, and (via an absorber) an air conditioning unit).
A convincing concept that provides substantial savings during all times of the year.

Privacy information

This website uses external components, such as Google Analytics which can be used to collect data about your behavior. Privacy information