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Cooling technology delivers energy savings for bakery ovens

15 November 2020

In 2019, Rittal UK was approached by Rob Shaw, site controls engineer at Allied Bakeries’ Walthamstow facility, which produces around 1.5 million loaves every week.  

The company performs regular continuous improvement appraisals on its plant tunnel oven, which bakes bread at a rate of 10,000 loaves per hour. Cooling the electrical equipment required to run this line is vital to ensure optimum operation.  Despite the fact that Allied Bakeries was already protecting its equipment with Rittal’s ‘Blue e’ cooling units, its engineers were keen to explore whether an upgrade to this equipment could help to further reduce the energy and carbon footprint of the site, while protecting the oven’s control equipment. 

The Rittal team undertook a fact-finding tour of the site to understand the wider processes, location and environmental conditions in which the electrical equipment has to operate. 
Based on this initial appraisal and further discussions, it was confirmed that the Blue e+ cooling units would fit the criteria. These cooling units use state-of-the-art technologies to deliver climate control solutions.  In addition, the hybrid cooling technology provides, on average, a 75% lower energy consumption than previous generation ‘Blue e’ units.   

Blue e+ also features a remote monitoring capability, when used in conjunction with Rittal’s IoT Adaptor which
 means that Allied Bakeries’ engineers now have constant access to the cooling system’s performance data, as well as early warning of any issues before they escalate and cause electrical equipment failure and line stoppages. 


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