Competitive Position of Natural Gas: Industrial Baking

摘要

To quantify the competitive position of natural gas in industrial baking, market profiles were developed to define current technologies (single lap, tunnel, and Lanham ovens are predominant) and to characterize the applications and use of each technology in industrial baking. Important cost and performance parameters were identified and validated through interviews with industry representatives. Two areas of research that could improve technologies' effectiveness are advanced burner controls activated based on oven load that could reduce product loss, the largest coast associated with the oven, and cogeneration, which could penetrate the baking market if the high capital costs associated with existing equipment could be reduced.