Advancements in emission and odor control technologies

When people think of commercial bakeries, the smell of fresh bread comes to mind; not harmful air pollutants. However large baking operations use tray, tunnel or spiral ovens that can emit enough ethanol emissions to require an air pollution control system. The oven exhaust not only contains emissions but also odors which can be a concern in populated areas.

Historically, the preferred method of abatement for these emissions and odors have been catalytic oxidizers. They are large combustion devices that uses time, temperature and turbulence to convert the ethanol into Carbon Dioxide (CO2), heat and water vapor. Generally installed on the roof of bakeries above the ovens to minimize the interconnecting stainless steel ductwork; catalytic oxidizers offer something that until recently, other abatement systems couldn’t; airflow balance. Many baked goods rise during the baking process and are therefore susceptible to any pressure variations in the oven. For this reason, catalytic systems work well because airflow travels continuously through the device without any pressure “pulses” back to the process.

However, this has come at a cost as the industry has been slow to adapt to more efficient, reliable and cost effective technologies. In principal, the Regenerative Thermal Oxidizer (RTO) works much like a catalytic system but it comes without the high cost of catalyst and uses less fuel on most applications. Internal heat recovery of the RTO can be as high as 97%, lowering auxiliary fuel usage and the corresponding greenhouse gas emissions. Recent advancements in the RTO technology have all but eliminated the pressure pulse issues and many bakeries are seeing the benefits of making the switch.

Food Processors should consult a reputable oxidizer manufacturer before changing oxidizer technologies, as every application is unique.  However, the comparison will likely show some dramatic operating cost savings with the RTO.

Contact:

Kevin Summ is the Director of Marketing for Anguil Environmental Systems. He can be reached at (414) 365-6400 / kevin.summ@anguil.com

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Food and Drink Technology