For a few decades now, many industries have considered the benefits of “going green.” This ubiquitous phrase often means different things to different people, but generally, it means reducing greenhouse gas (GHG) emissions in the production of goods and services. In industrial baking, the day-to-day operations can be very resource heavy in this regard, but there are multiple benefits to reducing GHG emissions by creating a “green” facility. Not only can an industrial baking facility with a smaller GHG footprint help the environment, but it also reaps the benefits of operational energy savings and the trust of consumers who, more and more, value environmentally-conscious businesses. Whether a bakery opts for used bread production lines or installs an energy management system (EMS), going green has a solid return on investment.
Energy-Efficient Lighting
There are several GHGs, with CO2 being the most famous, but methane is also a prominent and deleterious GHG. Methane causes 25 times more heating of the atmosphere per kg than CO2, and methane is one of the leading emissions in electricity production. Industrial bakeries consume a great deal of electricity, and one way to reduce this use is by installing LED lights throughout the production floor. LED lights have a longer lamp life than fluorescent, up to ten years, and therefore save money in lighting device cost production downtime because they require less frequent replacement. LEDs also use 75% less energy than other lights. For industrial bakery operations that require constant lighting for production, there are significant energy cost savings in opting for LEDs.
Energy Management Systems
In any industrial bakery facility, there are multiple systems at work such as electrical, refrigeration, heating and air conditioning. The technology used to network and control these systems can be integrated into a single EMS controller that is programmable and responsive to building occupants, while also collecting real-time usage data that can help businesses optimize their energy use. The ability to centralize, visualize, and control disparate systems allows industrial bakeries to match occupancy schedules, identify failure points for precise remediation, and take advantage of the savings that come from optimized energy usage.
Used Industrial Bakery Equipment
One part of the GHG footprint that many industrial bakeries cannot often control is the inherited footprint of the raw materials they use and the equipment they employ to process those materials. Some bakers will make a conscious effort to locally source ingredients or use manufacturers whose values align with their own. However, a sure way to minimize your footprint in this area is to purchase refurbished used industrial bakery equipment. No matter the equipment, be it used industrial ovens or a whole used production line, the lifecycle of this equipment is decades long and opting to “reuse” is always a green choice that saves money.
Artisan Capital Partners tailors solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals.
Commercial Bakery Equipment 