GEA unveils electric tunnel baking oven that increases energy efficiency
This second-generation oven is specifically engineered for baking cookies (both soft and hard dough) and crackers.
GERMANY – GEA, one of the world’s largest suppliers of technology for the food, beverage, and pharmaceutical industries, has unveiled the E-Bake G2—a new electric industrial baking oven designed to improve energy efficiency and process control.
It features a compact footprint, advanced airflow design, and modular flexibility. Exclusively optimized for electric operation, the oven avoids any gas integration, resulting in substantial reductions in CO₂ emissions while ensuring precise and consistent baking results.
A key innovation of the E-Bake G2 is its modular architecture, which allows for individual control of each baking zone.
This enables manufacturers to tailor baking parameters to meet specific product requirements, thereby improving both energy consumption and baking consistency.
The baking chamber has been redesigned to reduce its internal volume, minimizing heat loss and positioning heating elements closer to the product to enhance thermal efficiency.
The implementation of micro-convection technology—with localized airflow systems—ensures uniform heat distribution and reduces temperature gradients across the baking surface.
Thermal bridges, or pathways through which heat can escape, have been minimized.
Additionally, a new arrangement of electric resistances supports targeted heat generation, contributing to a potential energy consumption reduction of up to 40% compared to the previous generation gas-fired model.
The E-Bake G2 is available in several heat transfer zone configurations, including:
– RE (Radiant Electric)
– CVE (Convective Electric)
– ConRad (Combined Radiant + Air Turbulence)
– RE + CVE (Hybrid, ultra-flexible configuration)
– Hybrid models (custom combinations of the above)
These options allow manufacturers to configure baking lines based on their process needs, thermal profiles, and product types, offering both thermal flexibility and reliable redundancy across modules.
The oven provides superior baking performance by mimicking a small-scale airflow circuit within each module.
This allows for precise micro-control of airflow and provides a uniform heat flux directed toward the product surface.
Consequently, the system ensures consistent baking conditions in each zone, yielding repeatable results and measurable improvements in critical-to-quality (CTQ) parameters such as texture, color, and moisture content.
The design of the E-Bake G2 prioritizes operational accessibility with continuous access doors along the baking chamber.
The base model includes one access door per module, with an optional version offering up to three doors per module.
The reduced distance between maintenance points, along with removable bottom plates in the baking chamber, facilitates cleaning and maintenance, helping to minimize downtime.
The modular design of the oven allows for quick, plug-and-play installation. Each module comes preassembled with its electric cabinet mounted on top, eliminating the need for extensive on-site electrical wiring.
This configuration can reduce installation time by up to 70%, based on a reference 90-meter-long electric oven with seven baking zones.
The E-Bake G2 features GEA’s new Kinetic Edge machine design, which combines modern aesthetics with functionality while adhering to circular economy principles.
The structural redesign utilizes 64% less iron in the frame and baking chamber, decreases the overall number of components, and is based on a standardized module that can be customized to order.
These enhancements result in a lighter oven system with reduced material usage, making it easier to recycle at the end of its life cycle.
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