eco+ brochure EnglishPDF

SUSTAINABLE
BAKING
Presenting Sveba-Dahlen eco+
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SAVE YOUR ENERGY
FOR WHAT COUNTS
We don’t produce energy at Sveba-Dahlen. On the other hand, we know how to use it more
wisely. We’ve put this know-how to great use in our eco+ concept, to create a product that
achieves the same good results as before, but with lower energy consumption. It’s all about
taking control of the energy we put in. Our ovens retain heat longer and use optimized
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software to reduce overall energy consumption by more than 35%. The products are also
ergonomically designed and made from recyclable materials as far as possible.
This means a better environment, better working conditions
and better business.
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COMPETING
EVERY DAY
CHEAPER MEANS TASTIER
Development work on eco+ did not stop there.
Now the concept includes better ergonomics, quieter
products and judicious material choices that mean
almost everything can be recycled. Another priority
was to provide users with tools that not only reduced
energy costs, but also allow the economics of baking
to be monitored and controlled.
“Our end customers can immediately see what
a bread roll or a baguette has cost to bake. And we
also achieved our goal of reducing costs while maintaining and even improving the quality of baking,”
says Robert with an eye to the future.
“We’ve taken the lead on the energy side, but
our efforts here are never ending. Resting on our
laurels is the quickest way to lose, so Sveba-Dahlen
dedicates staff to work constantly to ensure eco+
achieves even better results. I suppose you could say
we compete against ourselves every day.”
How far can we reduce energy consumption? Can we
squeeze energy input, reduce baking time and still
achieve high quality, baked goods? There were many
challenges in making Sveba-Dahlen’s energy vision
a reality.
“When we got started, energy thinking in our
industry had some catching up to do. We wanted
to reduce energy costs and make things more economical for bakers,” says Robert Bjursten, CTO at
Sveba-Dahlen.
TRACING ENERGY LOSSES
eco+ was launched in 2012. By then, the products
were optimal in energy terms as a result of extremely
thorough development work.
“We began by taking our standard ovens and
performing a detailed inspection using heat cameras
and different sensors to detect where the energy
losses were,” explains Robert.
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It began with a vision about energy optimization.
Next we subjected our standard oven to the toughest
scrutiny ever. Sveba-Dahlen’s Robert Bjursten tells us
about the idea behind eco+ and how the concept became
profitable for users and a benefit to the environment.
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HEAT THAT STAYS PUT
How much energy do we need to reach the required baking
temperature? Can we use less? These questions gave answers that led
to better hardware. Better insulation retains the heat and the oven needs
less energy to go from cold to the desired baking temperature.
IT’S ALL IN THE MATERIALS
While the principal of using less energy
by retaining heat is a pretty obvious
one, it doesn’t make achieving it easy.
Every part that has an effect on the
process must be optimized to provide
the best results. We concentrated on
insulating more places than usual in
the eco+ product range. For example,
the ovens and provers are fitted with
well-insulated base plates. Improved
insulation technology has also been
used on hatches, doors, and as well
as insulating more components,
we’ve also used a higher grade of
insulating materials.
SMART PARTS
In addition to the insulation, the
ovens have more smart characteristics
such as an inbuilt steam generator to
provide an even, plentiful flow of steam
to the entire oven chamber; efficient
elements; halogen lighting and twin
temperature sensors, to name but a
few. Furthermore, the stone hearths
were specially developed to retain heat
and provide excellent baking results.
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LASTING HEAT
It all starts when the oven is switched
on and we add energy. As the heat
that warms up the oven chamber and
which is essential for making the end
product does not last forever, getting
an oven to retain as much heat as
possible for as long as possible is
fundamental to the development of
eco+ products.
FASTER START
If the process starts when the oven is
switched on, it reasonably ought to end
when it’s switched off at the close of
the working day. However, this is not
the case. One of the great advantages
of achieving such high insulation properties is that the oven retains heat for a
long time, even when switched off. This
means the correct baking temperature
is reached faster the following morning,
which saves both time and money.
TAKE CONTROL
Just another neat display that’s easy to use? No! Our SD-Touch
screen is more than that. Used properly, it helps reduce energy
consumption through such features as the Energy Save Mode,
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that prevents the oven from working unnecessarily.
FULL-FUNCTION PANEL
You could describe the SD-Touch
panel as the brain in our ovens. Each
panel is packed with smart functions
that make it easy to transmit the
commands to control the oven properly. Not only does this make baking
easier, but also means many other
benefits in the short and long term.
To start with, the actual baking process is significantly faster. Recipes
and product images are easily saved
in the panel and can be transferred
to other ovens. All of the recipes are
stored in alphabetical order, and you
can also highlight your favourites.
PROFIT ON SCHEDULE
The SD-Touch screen also provides
better control of temperatures, times
and baking economics. The weekly
schedule allows start and stop times
to be entered in advance for selected
weekdays. This way there’s no risk
that ovens are run unnecessarily. It’s
also possible to read off how much
energy is being used and what each
bake has cost. Also, a number of
different settings are individually
adjustable via the panel. For example,
in deck ovens it’s possible to adjust
steam generator temperature and to
have a different bottom heat temperature in relation to oven temperature.
Temperature is adjusted by a PIDtype controller to minimize temperature overshoots.
LOW ENERGY MODE
Energy Save Mode is one of the panel’s
most important functions and was
developed to save money and go easy
on the environment. The mode is
activated automatically when the oven
is unused and multiple energy-saving
adjustments are made automatically.
The temperature is reduced, the
damper is closed, the lamp switched
off, rotation stopped and fan speed reduced. This leads overall to less wasted
energy and more profitable baking.
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SMART SIMPLICITY
The SD-Touch screen also includes
such refinements as a motor-driven
damper that starts when the oven is
switched on. However, despite the
many functions, we focused keenly
on user friendliness. The panel is
extremely simple to use with touch
menus, clear symbols and clever animated graphics that show the current
mode in the selected bake program.
Readability is good even from the side
and because the panel remembers
your work, you can save it at the touch
of a button once you’re finished. Now
that’s “what we call smart”.
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BETTER SURROUNDINGS
Reduced noise level. Improved working positions.
Enhanced safety. Working conditions are uppermost
in our minds when we design eco+ products.
THE EFFORT IS ALL IN THE PRODUCTS
It’s no secret that heavy lifting and
uncomfortable working positions take
their toll on the body. We constantly
strive to help you exert your strength
as ergonomically as possible. Our
bread product lines and mixers are
good examples of this. They’re under
constant development to achieve
the best possible ergonomics, which
includes such things as gas dampers
to make opening channels in dough
rounders easier, and electric height
adjustment of mixing bowls. As an
alternative to electronics, integral
dampening means bowls can be
lowered without having to use a lever
to control the sink rate. In the case of
deck ovens, there are push and pull
spring dampers that make doors easy
to open and close.
STAY COOL
Keeping warm can be pleasant, but in
the limited space of a kitchen or bakery it’s easy for heat radiation from
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ovens to become uncomfortable.
Insulating properties are important for
more than just energy consumption.
Heat-reflecting surface layers on
oven door windows and cool handles
help to create a pleasant, temperate
working environment.
STAY SAFE
Safety is another extremely important
factor in day-to-day work. We work
from the bottom up and use dependable, top-quality materials and components from the market’s leading
suppliers. Door handles are designed
to provide good grip and safe locking.
Heavy-duty hinges with an integrated
hold function that makes loading
and unloading the oven easier are
available as an option. And naturally,
our ovens are tested and approved
according to current international
quality and safety standards.
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A PLEASANT WORKING DAY
Making sure that loaves, bread rolls
and pizzas are as delicious as possible when they’re baked using our
products is naturally a cornerstone
in our concept. But people who work
with Sveba-Dahlen and Björn are
just as important to us. Our products
seek to inspire, make work easier and
contribute to pleasant, safe working
conditions. In several respects we’ve
provided better ergonomics, lower
noise levels and better surroundings
for users of eco+ products.
TASTIER PROFITS
Your recipes are none of our business. On the other hand,
we know that profitable baking is more than just delicious food.
Sveba-Dahlen’s unique total concept makes sure
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all the ingredients lead to business.
ONE GOOD THING LEADS TO ANOTHER
In Sveba-Dahlen’s overall thinking
everything is connected. Functions
and refinements are not isolated
qualities, but affect many areas at the
same time. For example, an energyefficient part may simultaneously
contribute to more economic baking,
a better working environment, a tastier
end product and better surroundings.
eco+ fits this thinking well by providing
many short and long-term benefits.
Especially since it all leads to better
business.
rotates racks in the oven so that the
products are baked with equal heat
on all sides. Baking is quicker, more
even and energy efficient – resulting
in better flavour and better business.
innovations that make this possible
must not affect baking negatively.
You need to deliver baked goods that
are just as delicious, if not better, to
your customers. After all, it’s what
allows you to sell your handiwork.
Megaflow is an innovation that ably
illustrates this. Megaflow supplies
more air to the oven, but at the same
speed as before and because the flow
of air is kept constant throughout the
oven chamber, no bread is at risk of
drying out. Which means more even,
efficient and tastier baking.
GOOD TASTE EQUALS PROFITS
The combination of efficient hardware and energy optimized software
means energy savings of 35% are
possible with eco+. Of course, the
HEAT DISTRIBUTION
Increased Baking Surface (IBS) is
another innovation we are proud of.
The patented system alternately
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FULL HEAD OF STEAM
We also looked at disruptions to production very carefully. This resulted
in a steam system we call Cascad.
The system, available in V-Series
ovens, comprises aluminium and
stainless steel bars and provides
powerful, pure steam very quickly.
Oven recovery is therefore very quick,
which allows continual baking without
stoppages. Together with other parts
included in eco+, the above innovations form part of a whole we call
“Better Baking Business” here at
Sveba-Dahlen.
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ENDURING LEADER
Total supplier. Innovator. Market
leader. All epithets that describe
Sveba-Dahlen well. For more than
60 years, the company has provided
the baking industry with reliable
solutions of the highest quality. Our
products such as our ovens, bread
production lines and provers are
developed and manufactured in
Fristad outside Borås and delivered
around the world, always with a focus
on customization and optimum
baking results.
ALL-INCLUSIVE INNOVATION
The first milestone in our development
was the rotating rack oven which
revolutionized the whole industry in
1964. Today, Sveba-Dahlen is the
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leader when it comes to all-inclusive
offers for products, installations,
service, and the energy-saving eco+
products. Our long experience is
always present in the background
and at the same time, the company is
driven by a will to advance and remain
in close contact with the industry.
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THE STRENGTH OF A BEAR
Our Björn (bear) brand specializes in
one thing – powerful professional mixers. The similarities with Sveba-Dahlen
are many, regarding both yesterday
and today. A focus on quality is a
central theme that runs throughout
the company’s 100-year history, and
continuous product development has
made Björn a leading brand.
LITTLE AND LARGE
In addition to quality and efficiency,
ergonomics and user friendliness
are also important features in Björn
products. Today the product range
covers everything from small, compact
mixers to large industrial mixers with
the capacity of more than 200 litres.
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And just like Sveba-Dahlen, Björn
supplies markets all over the world
through its extensive network of
distributors and dealers.
Foto Alvreten och Mimbild. 990035-002
We didn’t get to be the leading Nordic operator just by delivering high-quality products;
we got here because we have a unique overall concept along with effective, innovative
solutions for every kind of bakery, ranging from the smallest to major industrial bakeries.
Solutions that make baking mean business. Better baking business.
Sveba-Dahlen AB
Industrivägen 8
SE-513 82 Fristad
Sweden
www.sveba-dahlen.com
[email protected]
Bear Varimixer
Kirkebjerg Søpark 6
DK-2605 Broendby
Denmark
www.wodschow.dk
[email protected]