Paul's rba presentation

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ASB Conference

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Paul's rba presentation

  1. 1. Being environmentally responsible can have $ benefits for your business
  2. 2. Most modern ovens must be capable of :  Baking evenly Baking in the required bake timeBeing able to load any product after any product without delay Making steam in the most efficient mannerBeing able to control top and bottom heat perfectly on all productsBaking an ever increasing variety of products at the same time
  3. 3. Computerisation
  4. 4. The challenge therefore is to build an oven that bakes precisely, yet uses less power and labour to do it...
  5. 5. The higher the baking temperature, the higher the running cost of the oven.
  6. 6. How can you bake in the sametime but at lower temperature?
  7. 7. What is variable temperature loading (VTL)?
  8. 8. Advantages of VTL  Quicker heat up time Lower power consumptionFaster bake periods (no waiting for ovens to cool or pre-heat) More consistent bake and bake times
  9. 9. Final 10% of bake is done using latent heat from the elements
  10. 10. Review of power savingsHeating ovens for only the time they are required, including turning them off if not used for an hour or more.
  11. 11. Review of power savingsWhen you have a Multi deck or Rotel, only heat the decks you will need, and turn them off as soon as possible.
  12. 12. Review of power savingsDo not heat ovens higher in temperature than you really need.
  13. 13. Review of power savingsTry to stage production that allows the oven to stay at the one temperature or bake onever decreasing temperatures until bake ends.
  14. 14. Review of power savingsDo not open doors to check bake progress, instead clean the viewing windows.
  15. 15. Review of power savingsDo not use steam on products that do notrequire it, and only use enough to obtain the desired result.
  16. 16. Review of power savingsDo not open flues on ovens for product that can bake in a moist environment.
  17. 17. Review of power savingsOn Multi decks or Rotel, do not bake hightemperature product in the very bottom deck unless unavoidable. Top deck next most expensive to run.
  18. 18. Review of power savingsUse blackened baking trays and tins, and avoid anything that is reflective, such as pie tins with the bottom paint worn off and silver.
  19. 19. Review of power savingsIncrease gap between bread tins when baking 16 inch straps in an 18 inch oven.
  20. 20. Review of power savingsTrial new baking implements such as sandwich loaf drop on lids that will bake faster, and avoid “aircraft carriers”.
  21. 21. Review of power savingsTry to keep ovens full by partnering theproducts that can bake at the same general temperature and close to the same time.
  22. 22. Review of power savingsAvoid using the exhaust fan on the canopy unless you are working on the oven and baking.
  23. 23. Review of power savingsKeep the oven serviced and in good working order.
  24. 24. Review of power savings Avoid over baking product as anything darkerthan necessary has a cost for making it so. Whenusing a mix of oven types such as Rack ovens and Multi deck, use each for its best intended purpose.  Rack oven – larger batch of similar product Multi deck – small batches of a large variety
  25. 25. Review of power savingsNever open doors on ovens to cool them down.
  26. 26. Review of power savingsDo not cram ovens with product beyond the intended limits the manufacturer sets.
  27. 27. Review of power savingsClose oven flues after the day’s use.
  28. 28. Review of power savingsUse the ovens latent heat for warming pies or baking meringues.

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