The Kaak Group has launched a new Daub Energy Recovery System for bakers and food manufacturers, with the aim of saving customers up to 30% on their energy costs.

The company says that, on average, around 53% of the energy supplied to an oven disappears into the atmosphere. Daub’s ovens use thermal oil to heat a radiator, which runs through the oven and maintains it at the optimum temperature throughout. This technology has been around for several years, but Daub is building on it with its new Energy Recovery System. This is achieved by using a ’closed system’ whereby the heat produced during baking is connected to all heat-producing units, energy users and heat storage facilities, so that the recovered energy can be used again - for example to heat the offices or to run hot water systems.

The Daub Energy Recovery System reuses up to 83% of the energy that would normally be lost during the baking process - or 44% of the 53% of the total energy used.

"A Daub Energy Recovery System will achieve financial pay-back within a reasonable period of time," explained David Marsh, MD at Benier UK, which handles Daub in this country. "Equally importantly, it will do wonders for energy efficiency, as well as a company’s efforts to reduce its carbon footprint and the promotion of its environ-mental credentials."