Ovens are an integral part of a bakery…and also one of its biggest energy users. While investing in new, energy-efficient ovens may not be feasible for many
bakers, adopting practices to help reduce oven energy consumption can be.
Like all manufacturers, bakers and snack producers have watched their operating expenses increase year after year. The cost of ingredients, transportation, labor and other essentials continue to go up, and there’s often little food producers can do but to absorb it…and look for other areas in which to cut spending.