Food producers worldwide are facing growing challenges. Rising CO2 taxes, volatile energy prices, and changing consumer demands are forcing companies to find new ways of producing to remain competitive. The industrial baking sector is feeling the heat even more due to its energy-intense processing. Traditionally, ovens have been powered by gas, which for decades was readily available, relatively inexpensive, and had historically relatively stable pricing. Geopolitical developments paired with the urgency to cut CO2e emissions, however, have prompted a major rethink within the industry. In close collaboration with its customers, Bühler developed OptiBake to address these issues.

“With OptiBake, we set out to deliver more than just a new oven for flat and hollow wafers. We challenged ourselves to combine exceptional wafer quality with unprecedented flexibility, while enabling customers to contribute to sustainability. Our electric induction heating technology answers the global call for more sustainable industrial practices, offering higher efficiency, consistent high quality, lower operational costs, and a significantly reduced carbon footprint,” says Sandra Lutz, Head of Business Unit Wafer at Bühler. For more than a decade, Bühler’s wafer segment has focused on developing technologies that support customers in growing their business while minimizing environmental impact. With OptiBake, the team has introduced a new electric solution that offers a range of advantages over conventional gas-fired wafer ovens. While conventional electric heating has been around for decades, inductive heating uses electricity more efficiently and offers unprecedented possibilities in control.