Heuft innovates with thermal oil technology for energy-efficient bakery ovens
Addressing the critical issue of energy consumption in bakery operations, Heuft has refined its thermal oil heat transfer technology to provide maximum flexibility in energy source selection while maintaining consistent baking quality. The 300-year-old German company, which specialises exclusively in thermal oil heated oven systems, has developed solutions that allow bakeries to adapt to changing energy markets and sustainability requirements.
Thermal efficiency fundamentals
“Thermo-Oel is the most economical heating system on the market and offers perfectly reproducible baking quality,” notes Heuft in its technical documentation. The thermal oil system provides precise temperature control and heat storage capacity that can accommodate interruptions without compromising product quality.
The technology is particularly notable for its short heat-up times, which enable efficient consecutive batch baking. According to Heuft, the system’s energy efficiency is complemented by quiet operation and heat distribution
that is “never aggressive,” contributing to consistent product outcomes.
Hybrid heating capabilities
A significant advancement in Heuft’s offering is its patented hybrid thermal oil heater, which combines electric and fired heating elements. This dual-source approach allows bakeries to incorporate renewable electricity while maintaining the reliability of conventional fuels.
The fired component of the hybrid system can utilise natural gas, heating oil, liquid gas, biogas, wood pellets, or hydrogen. This versatility extends to existing installations, where Heuft notes that customers with gas-fired heaters can switch to alternative fuels such as liquid gas or heating oil with minimal modification – often requiring only a burner replacement rather than a new boiler.
Heat recovery integration
The company has developed complementary heat recovery systems that further enhance operational efficiency. Their flue gas heat exchanger can recapture energy that would otherwise dissipate through the chimney. “With a HEUFT heater, designed for 50 m² of baking area, with a daily baking time of five hours and a heater utilisation of 50 percent, around 90 kWh of energy can be ‘recycled’,” the company reports. The system includes automatic routing of exhaust gases to prevent overheating when the buffer tank reaches capacity.
Additionally, Heuft’s vapour condenser addresses the substantial energy requirements of steam generation in baking processes. “Around 30 percent of the energy required in the entire baking process is used to generate steam,” notes Heuft. Their condenser technology enables approximately 15 percent of this energy to be recovered and reused in the composite heating system.
Data monitoring capabilities
Recognising the importance of energy usage data, Heuft has developed the Bake Information Center, which provides visual monitoring of measurement data and key performance indicators. This digital tool enables bakeries to identify, document, and optimise energy consumption patterns.
For more information, visit: www.heuft1700.com
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