EkoBlok

The way to sustainable production in the bakery industry

Petr Marek, Sázava Bakery

Nowadays we are trying to eliminate the negative impact of our production on the environment as much as possible, how can EkoBlok help us?

The most important factor is the use of waste heat that we would normally throw out the window. EkoBlok can process this heat and further utilize it.

Waste heat is a great source of energy and it's a shame to just throw it away. Can we use EkoBlok to transform this heat and put it to further use?

This heat energy is transferred via heat exchangers to the water and the heated water has a wide range of uses in the bakery. It can be used as utility water, while also being a very useful medium for heating air systems.

Is it also possible to use the waste heat for cooling purposes with the Ekoblok?

In this case it is absorption cooling. The water has to be heated to a temperature of at least 80–90°C and with an apparatus similar to the one we have in the refrigerator, for example, we can convert this hot water into the energy needed for cooling. However, we do not use this method of cooling because we do not heat the boiler to such a high temperature, and we would have to heat the water with gas. However, in other plants it is possible to use the EkoBlok in this way as well.

How to deal with waste heat? This question has certainly been asked by many entrepreneurs in the food industry, and the bakery sector is no exception. Our exceptional EkoBlok product helps to reduce waste heat and its impact on the environment, while also saving you money. This is on account that it can further make use of this energy in the operation of your bakery. We will introduce this technology in more detail in the text below.

What about the control of this technology? A Is there any way to monitor or even archive the operational indicators? Absolutely, we have a visualization system where all processes related to the EkoBlok are visually outlined. Thus, we know what the temperature is at the inlet and outlet, what the power is, we can see for example the fault message. Of course, we also archive this data, and you can also display everything graphically, for example in a graph.

What about the special requirements of the bakery?

Has Kornfeil created a specific solution for your bakery so that the dimensions of the Ekoblok fit your production ecosystem?

Yes, the Ekoblok in our bakery has been sized to accommodate all the equipment we need. Some of the products that are connected to the Ekoblok are new, others are older products from our original bakery. This is where Kornfeil's approach is really individual, and they have catered to our needs.

Do we need to do any complicated construction work to install the EkoBlok?

Basically, if there are any complicated construction interventions, we only had to deal with the wastewater drainage. Everything else we were able to connect to existing facilities, so as far as construction interventions in your bakery are concerned, EkoBlok is not very demanding.