Achieving operational excellence for industrial baking ovens
- Submitting institution
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Sheffield Hallam University
- Unit of assessment
- 12 - Engineering
- Output identifier
- 3701
- Type
- E - Conference contribution
- DOI
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10.1016/j.egypro.2019.02.100
- Title of conference / published proceedings
- Energy Procedia
- First page
- 395
- Volume
- 161
- Issue
- -
- ISSN
- 1876-6102
- Open access status
- Compliant
- Month of publication
- March
- Year of publication
- 2019
- URL
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-
- Supplementary information
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- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- Yes
- Number of additional authors
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4
- Research group(s)
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-
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- Funded by Innovate UK’s Collaborative R&D Grant (#102325), this paper explored the impact of different operating parameters; oven temperature and ambient temperature on product quality and overall performance of industrial baking ovens across five confectionery manufacturing sites. As a direct result Nestle have reduced oven energy consumption 15-22% globally. Total energy savings are a~16,000 MWh/yr and total carbon emission reduction ~3,600 ton/yr. Further funding that resulted from this work are: (i) IHRS grant from BEIS to Advanced Colour Coatings Ltd., (ii) IHRS grant from BEIS to Rakusens Ltd. and (iii) IETF grant from Innovate UK to William Cook Holdings Ltd.
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -