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Exhaust air purification for industrial baking lines

Typical emissions from industrial baking lines

 

Process Typical emissions Special features
Baking/cooking Moisture, steam, VOCs, sugar decomposition products Hot, humid, often odorous
Glazing/spraying Fats, flavorings, additives Aerosols, strong odors, sticky
Teflon tape cleaning Cleaning vapors, grease mist Occasional emission peaks
Intermediate cooling/transport Evaporating baked goods, CO₂ Diffuse odor sources, often underestimated

Why is exhaust air purification necessary in baking processes?

Odor emissions quickly lead to complaints at large bakeries and inner-city locations

Moisture and heat promote mold, deposits, and energy losses

Fat and sugar deposits accumulate in exhaust air ducts – fire and hygiene risk

Authorities require concrete emission reduction in accordance with TA Luft, GIRL, and, if applicable, BImSchG

Filter systems and ventilation technology benefit from purified air with low particle load

Legal requirements

  • TA Luft (2021): Limit values for VOCs, vapors, odors
  • GIRL (Odor Emission Guideline): mandatory in residential areas
  • BImSchG / 31. BImSchV: depending on production volume and exhaust air volume
  • Optional: IFS/HACCP-compliant design for food-related applications

Oxytec provides all technical evidence, measurement reports, and approval documents.

Request a consultation now – for clean exhaust air in your baking line

Would you like to avoid odors, save energy, and meet regulatory requirements without having to invest in large-scale incineration?

Contact us—we will provide you with a customized solution for exhaust air purification on baking lines.

hier anfragen

On request, we can connect the system to heat exchangers in order to use waste heat from the exhaust air to heat fresh air or for process heating – particularly economical in continuous 3-shift operation.

Mechanical stages for separating sugar, fat, and flour dust, which extend the service life of the UV components and reduce maintenance costs.

Typical areas of application

Baking lines for bread, rolls, toast, and baguettes

Cake, Danish pastry, and fine pastry production

Pizza, tarte flambée, and dough production

Glaze and flavoring lines (e.g., for donuts, bars, snacks)

Large bakeries in residential areas or urban locations

Your advantages with oxytec’s Clean Fryer Air

Odor reduction >90% – even with sweet pastries and fat glaze

Low maintenance, retrofittable, and space-saving

No thermal combustion, no gas consumption

Clean air protects filters, fans, and heat exchangers

Can be combined with heat recovery for energy savings

Approval-compliant and HACCP-compatible – documented on request

FAQ – Frequently Asked Questions

What emissions typically occur in baking lines?

Industrial baking produces, among other things:

  • Water vapor from the dough
  • Aromatic VOCs (e.g., sugar decomposition products, baking aromas)
  • Fat and oil aerosols from glazes or release agents
  • Cleaning vapors during automated cleaning cycles
    These substances are odorous, sometimes sticky, greasy, or moist—and they pollute the exhaust air, ventilation technology, and the neighborhood.

How does the Clean Fryer Air System work in baking lines?

The system uses:

  • UV-C light to photochemically break down organic molecules such as fats, aromas, and VOCs
  • Ozone, which neutralizes odors through oxidation
    The process is dry, residue-free, and purely electric—no open flames or chemical additives.

How reliable is the odor reduction for sweet or greasy baked goods?

Highly reliable – even with strong aromas, sugar glazes, oils, or fats.
In practice, Oxytec systems achieve an odor reduction of over 90%, confirmed by:

  • Olfactometric measurements (EN 13725)
  • VOC analyses according to TA Luft / VDI 3880
  • An activated carbon post-treatment stage can be integrated as an option, e.g., in sensitive environments.

How energy-efficient is the system compared to TNV?

Highly efficient – the Clean Fryer Air System:

  • requires no gas, operates entirely electrically
  • has a typical power consumption of 0.5–1.5 kWh per 1,000 m³ of exhaust air
  • Does not cause any CO₂ emissions through combustion
    Compared to thermal afterburning (TNV), this results in energy savings of up to 60%.

How maintenance-intensive is the system in continuous operation?

The Clean Fryer Air requires little maintenance:

  • UV lamps have a service life of approx. 8,000–10,000 hours
  • Prefilters (e.g., for grease and flour dust) are easy to clean
  • Optional: automatic contamination monitoring and fault reporting
    Cleaning can be integrated into scheduled system maintenance – no special personnel required.

Can the system be combined with heat recovery?

Yes – if there is a high level of waste heat, the exhaust air can be cooled via:

  • air-to-air heat exchangers
  • or air-water systems
    to make energy available for preheating, room air, or heating. Particularly economical in shift operation.

Can the Clean Fryer Air also be integrated into existing baking lines?

Yes – the system is:

  • compact and modular
  • can be integrated into existing exhaust air ducts or roof ducts
  • also available as a container solution for outdoor installation
    Retrofitting can be carried out during operation – without costly modifications.

What is the legal classification—is the system eligible for approval?

Yes – Oxytec provides solutions that are eligible for approval in accordance with:

  • TA Luft (2021)
  • GIRL (Odor Emission Directive)
  • BImSchG / 31. BImSchV, depending on production size and air volume
    We provide support with measurement reports, emission certificates, and communication with authorities.