Field case study · Industrial bakery Panificadora Emanuel: repeated oven gas-consumption results Across three oxyhydrogen-assisted production cycles on a metered industrial bakery oven, average natural-gas consumption was 27.6% lower than the natural-gas-only baseline, while average baking time was 3.5% shorter. Field testing on a metered Mecanomega 2 industrial bakery oven compared natural-gas-only operation with on-site […]
Category: Food and Bakery
The Maillard Reaction: Creating Crisp, Golden Baked Goods With a Moist Interior
Great baked goods often depend on a delicate balance: enough surface heat for color, aroma, and crispness, while the center retains the moisture that gives the product a tender bite. For bakeries and food manufacturers, that balance is not only a recipe question. It is also influenced by oven temperature, heat-transfer rate, air movement, humidity, […]
How Arepas El Carriel Reduced Propane Use in a 50-BHP / 1,674 MBH System?
A Colombian food producer evaluated hydrogen-assisted combustion on its existing propane boiler. Arepas El Carriel relies on thermal energy for its food-production operations. The company wanted to evaluate fuel performance without replacing serviceable boiler equipment. Efena worked with the facility to test a hydrogen-assisted combustion retrofit on the existing propane-fired system. The Application The Efena […]