Rudolf Ölz

Food and beverage

Sub-Sector: Bread & Cakes
Project Name: Rudolf Ölz fact_sheet_icon_25
(click to open fact sheet and detailed project description)

Changes in the production and energy supply:

  • Expansion of the heat recovery, Increase the storage volume,optimization of the hydraulic, Improving the regulatory and Efficient use of temperature levels in cooling

Project Description:

Ölz master bakers is the clear market leader and the most popular baked goods brand in Austria. Production is located in Dornbirn at two locations “Wallenmahd” and
“Achmühle”.

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Bichlbäck

Food and beverage

Sub-Sector: Bread, Biscuites, Cakes
Project Name:  Bichlbaeck fact_sheet_icon_25
(click to open fact sheet and detailed project description)

 

Changes in the production and energy supply:

  • Heat Integration
  • Storage
  • Energy efficiency

Project Description:
The company decided to invest in a heat exchanger to utilize waste heat of the shock freezer. In total 7,366 kWh/year of waste heat a 38 °C are available. The heat is stored in an existing 500 l hot water storage which is currently loaded with a gas burner. The storage supplies several processes with 60 °C hot water. In total the heat demand is 6,536 kWh/year. Due to temperature limitations only 3,660 kWh/year of waste heat can actually be used.

External link to further information: www.bichlbaeck.at

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Confidential Bakery A, Austria

Food and beverage

Sub-Sector: Bread, Biscuites, Cakes
Project Name: Confidential Bakery A, Austria fact_sheet_icon_25
(click to open fact sheet and detailed project description)

 

Changes in the production and energy supply:

  • Process Optimization
  • Solar Integration

Project Description:
Possible process optimizations were identified in the replacement of rack ovens, the general restructuring of the ventilation heating system to allow low temerpature heat integration and the replacement of old chillers including the consideration of heat recovery options.

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