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The Cavan Bakery 

The business case


At 80 years old, The Cavan Bakery in Hampton Hill, Middlesex, which employs 33 people, contains a lot of history. Until 2008, that included its two gas ovens, installed in 1946 and 1948. The ovens were “massively inefficient”, according to the bakery’s managing director Jeff Greenall – they lost a large amount of heat, and relied on two electric steam water boilers, which required frequent and expensive maintenance.
 
The Carbon Trust was very helpful, and applying for the loan was incredibly straightforward. I kept thinking ‘what’s the catch?’

Jeff Greenall, managing director, The Cavan Bakery

Replacing the ovens, though necessary, was a big decision. Having the originals removed was an expensive proposition in itself, both in terms of labour and lost income.

Having read about the Carbon Trust in the monthly bulletin of the National Association of Master Bakers, Jeff applied for an interest-free energy efficiency loan, and received the £31,000 needed to buy a new steam oven.

The technology

Having recognised that it needed either a dramatic refurbishment or new premises, The Cavan Bakery was aware that improving efficiency would require a serious revamp of the premises.

The bakery was closed for two months while the ovens were removed and a new one, with a larger capacity than both its predecessors combined, was installed.

The new oven creates its own steam, allowing the bakery to get rid of the water boilers, creating far more working space and removing the need for new premises. It also guarantees significant electricity and gas savings.

As the new oven loses far less heat, and there are no electric boilers powering it, the bakery is saving 1,000 units of gas and 500 units of electricity each month. In total, it has cuts its gas consumption by 75% – which has enabled the bakery to counter rising energy costs, and therefore to help the business ride out the current financial difficulties. 

The bakery’s next focus is on finding an affordable, energy efficient alternative to its delivery vans.

Low carbon baking

While steam is an essential part of professional baking, producing it in combination with a traditional oven can consume large amounts of energy.

An energy efficient steam oven, in which the steam is produced by an integral part of the oven itself rather than by a separate machine, can reduce baking times, increase the rate of production, deliver steam more efficiently and cheaply, and reduce heat loss thanks to better insulation.

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PDFCN SOL LOA__Cavan_Bakery_CTS098_0509.pdf
Last modified:03/09/09
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Carbon saving
Annual saving of 81.2 Tonnes
 

Money saving
Cost savings of £31,000 per year
 

Location
Hampton Hill, Middlesex, UK
 


Retail and Distribution
Retail and Distribution
 
Combined heat and power
Combined heat and power
 
Small
Small