Inditherm Helps Bakery Manufacture

Edited by the Engineeringtalk editorial team Jul 18, 2006

A 40% reduction in energy usage, better temperature control and uniform heat were key deliverables for a new, low voltage heating solution implemented at Oxfordshire-based British Bakels

A 40% reduction in energy usage, better temperature control and uniform heat were key deliverables for a new, low voltage heating solution implemented at Oxfordshire-based British Bakels by Inditherm plc.

British Bakels manufacture and distribute a wide range of ingredients, some of which are tailor made for industrial and in-store bakeries, whilst others are specifically developed for the craft and foodservice sectors.

The ingredient most widely used in their production process is glucose, which is extremely viscous and needs warmth to be applied to enable it to flow.

Inditherm's brief was to provide heating and insulation to two tanks containing 30,000 litres of glucose, maintaining the temperature of the product at 56C, so it would flow easily and quickly through the production process.

Inditherm, who are based near Rotherham, South Yorkshire, designed a custom made heating system using their patented, low voltage carbon polymer technology.

To achieve the target temperature throughout each tank, two Inditherm pads were wrapped around the base of the tanks in two circumferential bands, each approximately 10 metres long and 1metre high.

Additional tailor-made pads were fitted to the conical base of the tanks to provide low level heating.

The fabric-like qualities of the Inditherm's polymer allow it to be fitted around almost any shape, making it suitable for heating complicated shapes, such as pumps, or larger areas, such as tanks.

The Inditherm heating pads where then thermally insulated with mineral wool and over-clad with profiled plastisol to provide external protection.

To control the temperature of the tanks, Inditherm provided a bespoke control system, allowing British Bakels to set the optimum temperature for bulk glucose storage.

This, together with the introduction of a controlling thermostat and high and low temperature thermostats, ensured that the produce would not drop in temperature, over-heat, or suffer from localised hot spots.

Since the installation, British Bakels have seen the energy usage from these tanks reduce by 40%, compared to the energy usage consumed when using the traditional method of trace heating.

In addition, the uniform heating profile of Inditherm ensures no hot spots are generated, which was experienced when previously using trace heating, Commenting on the installation, Nick Luxemburg, Engineering Manager, British Bakels, said, "Inditherm has provided us with a reliable, low energy usage heating system which meets our criteria of maintaining the glucose in the tanks at a temperature that maximises production efficiency".

"Following the success of this installation, we have also used Inditherm low voltage systems to heat in over 150metres of process pipe containing a variety of products".