Evaluate heat delivery without losing sight of product quality.
Efena assesses qualified industrial and commercial ovens for engineered oxyhydrogen-assisted combustion retrofits. Technical review considers the burner and fuel system together with temperature uniformity, airflow, humidity, exhaust, duty cycle, and the product being processed.
Oven systems considered for technical review
Suitability depends on the oven design, burner arrangement, airflow, exhaust, production schedule, and required process outcome.
Baking and thermal processing
Bread, pastry, arepas, snack, and other food operations may be evaluated where temperature, humidity, airflow, ventilation, and product-quality controls support integration.
Controlled moisture removal
Batch or continuous ovens may be considered when the temperature profile, residence time, exhaust conditions, and material requirements can be documented.
Qualified direct- or indirect-fired ovens
Evaluation considers burner location, heat-transfer path, zones, recirculation, atmosphere, control strategy, and compatibility with the processed material.
What Efena needs to begin
Oven projects require both energy data and process-quality information.
Energy and product performance evaluated together
The measurement plan should define both thermal operating conditions and the product attributes that must remain acceptable.
Confirm technical fit
Review the oven, burners, fuel, zones, controls, airflow, exhaust, duty cycle, and product requirements.
Document current operation
Record fuel use, temperature behavior, throughput, production timing, rejects, and relevant quality measures.
Plan the retrofit
Configure generation, controls, safeguards, burner interfaces, commissioning, and operating procedures.
Compare energy and quality
Evaluate fuel and process data under comparable production conditions, including documented product outcomes.
Repeated production cycles showed lower gas use with comparable or faster baking
On one metered Mecanomega 2 oven in Bogotá, one natural-gas-only hamburger cycle was compared with three oxyhydrogen-assisted cycles under production conditions.
27.6% less natural gas
Gas use decreased from 2.746 m³ in the baseline cycle to an average of 1.989 m³ across three assisted cycles.
3.5% faster on average
Average cycle time was 640 seconds versus 663 seconds for the natural-gas-only baseline. The best assisted run finished in 585 seconds—11.8% faster.
26–29% measured range
Each assisted run used less natural gas. Two of the three also completed faster than the baseline cycle.
Additional measured time improvements
Separate tests on the same bakery program used different products and protocols, so they are presented independently from the repeated hamburger-cycle average.
7 minutes to 4 minutes
The measured heating event was 42.9% shorter and used 16.7% less natural gas.
19.5 minutes to 15 minutes
The measured batch finished 23.1% faster—saving 4.5 minutes—and used 11.0% less natural gas.
Application-specific field result: These observations apply to the tested oven, products, settings, and operating conditions. They are not a guarantee of performance in other installations. Efena requires an equipment review and a controlled baseline for every project.
Product quality is part of the validation boundary.
A fuel-use result is incomplete if production rate, product mix, oven temperature, humidity, airflow, bake or residence time, rejects, and finished-product requirements are not considered. Customer observations can guide testing, but repeatable quality measurements are needed before making a general claim.
Before requesting an assessment
Will the oven need to be replaced?
The retrofit-first objective is to retain suitable existing equipment. Burner compatibility, controls, ventilation, condition, and process requirements must still be reviewed.
Can finished-product quality change?
Any combustion or heat-transfer change can affect the process. Quality attributes should be defined before testing and monitored during validation.
Can bakery ovens be considered?
Yes, where the oven, burners, ventilation, production schedule, temperature and humidity conditions, and food-safety requirements support a controlled evaluation.
How is system size selected?
Configuration is based on burner demand, oven zones, firing profile, operating schedule, controls, installation conditions, and the validated design basis.
Is your oven a technical fit?
Share the oven type, fuel, burners, temperature profile, operating schedule, production information, and recent consumption data.