3
2 Benefits
Baked goods of the highest quality
Bread, rolls, cakes and pastries, pizza and
snacks
delicious looking
excellent taste
optimum moisture
longer lasting freshness
higher nutritional and vitamin content –
less harmful substances
Shorter baking times
Reduction of baking times of 25 to50%,
depending on baking products (for tunnel
ovens from 15 to 45%)
more flexibility and buffer time for the
baker
higher capacity for the same size of
oven
for the same capacity of pastries, the
oven is shorter and therefore more
cost-effective (for tunnel ovens)
Less energy consumption
energy savings of 15 to 20%,
depending on furnace practice and
bakery products (for tunnel ovens even
up to 30%)
Less baking losses
2 to 7% depending on the pastries
saving of flour and baking ingredients
Sources and Comments
2. Analysis of the WTD of the Bundeswehr Meppen: "Spectral
measurements and emissions performance in the wavelengths
range of 2 - 14 µm with blackbody emitter-calibration"
6. ɛ = 1 black body (100 %) : λ (3µm) = ƒ (700 °C) (optimal
wavelength for the absorption of water molecules)
Photos right: different types of STIR
®
-oven emitters
