PART I: COOKIES, CAKES, CRACKERS
In the burgeoning world of cookies, crackers and cakes, where sustainable and efficient baking is the rule, ‘E’ stands for electricity.
Consumer’s love for snacks is unwavering and growth in this product market is a safe bet, with retail sales worldwide projected to surpass EUR 593 billion in 2024. This represents a 3.7% growth, compared to 2023, according to Euromonitor evaluation
Uneven baking, inconsistent moisture, and temperature fluctuations are often challenging when baking cookies and crackers with traditional ovens, with not only an impact on product quality but also the generation of waste during production. Bühler addressed all these challenges with the Meincke Turbu oven ranges, which include Turbu 4.0, Turbu E and Turbu M, through their convection system for uniform heat distribution, precise temperature and humidity controls, for consistent results.
The Meincke Turbu E, designed by Bühler, is a zero-emissions baking oven using electricity for the production of cookies, biscuits, crackers and other goods in this family. With a clear target toward sustainability, the Turbu E oven is exclusively available with electric heating, without the option to customize it as a hybrid or dual-mode configuration. Bühler entrusted this flexibility, when needed, to its other model, Meincke Turbu M, which can work with gas, electricity, or both combined. The Turbu E’s agenda is strictly green baking, with high efficiency.
To ensure that cookie products are baked with optimum efficiency and product quality, the Meincke Turbu E oven maintains stable baking conditions, using programmable recipes. It is built to distribute heat evenly throughout the baking chamber to the products. Adjustable settings for temperature, airflow and humidity will match the needs of each type of product. The result is high-quality products, with consistency over time. “An adjustable damper system with fans sends hot air into the top and bottom ducts. Distributing the heat this way ensures an ideal temperature level in the oven. The air in the oven is vented continuously, mixed with fresh air and returned to the heat exchanger,” Bühler specialists detail.
Efficiency and sustainability go together, Bühler underlines: “Compared to conventional gas-heated ovens, the Turbu E offers easier temperature regulation and energy savings, while delivering the same high product quality as traditional gas heating methods.”
Moreover, the energy requirements of the Meincke Turbu E oven have been reduced by using an efficient electrical IFC system and optimized convection heating, Bühler explains. Additionally, since there is no gas burner, there are no emissions of fuel gas, eliminating the need for exhaust extraction, which already accounts for 8% energy savings. “The energy needs of the oven vary according to its capacity and the type of product being baked: dense and moist items require more energy, while lighter and drier products consume less,” Bühler specialists explain.
Bühler: Meincke Turbu E oven – technical specifications
Available band widths: 0.8 m – 4 m
Modular build: 1 module is approximately 2 m long
Maximum operating temperature: 325°C
Delivery lead time: 6 months
Lifetime: 20+ years
Installation time: 2-3 weeks
Cleaning hatches: One per 2-meter module if width < 1,500 mm & Two per 2-meter module if width > 1,500 mm
The Turbu E comes in two different configurations to cover the widths from 0,8 to 4m: 150kW type and 300kW type. Both also have variable electrical power controls to fit the requirements of the baked products.
The oven can be customized according to the specific needs and different capacity requirements of each production facility. There are several optional features to choose from, including gap control, heat recovery unit, and full moisture control. Bakeries can even extend the configuration in time by incorporating additional two-meter-long modules, as needed. They can be installed fast, making the machine scalable with expansion plans.
A cookie and cracker manufacturer also has the option to expand their range with this oven, not just volumes. Thanks to its convection airflow offering uniform, consistent heat distribution, it can also bake other products, such as pizza and pies.
“Compared to conventional gas-heated ovens, the Turbu E offers easier temperature regulation and energy savings, while delivering the same high product quality as traditional gas heating methods.”
Bühler specialists
For cleaning and maintenance work, hatches are built into the Meincke Turbu E oven for every module. In addition, the oven is equipped with inspection doors that enable safe and convenient visual checks during operation and maintenance. “On the safety side, the oven meets applicable food compliance standards worldwide. Its advanced baking technology reduces acrylamide development by up to 10%, ensuring high product quality and food safety,” the specialist highlights.
For existing ovens, the Meincke Turbu E Retrofit kit is also available, to transform a conventional Turbu 4.0 gas oven into an electric oven. Bühler’s specialists explain what’s involved: “The conversion package allows for an easy retrofit by our service engineers. The process involves removing the heat exchanger and gas burner from the existing oven, installing a rack of electrical heaters in their place and adjusting the control system.” From their experience, the change from Meincke Turbu 4.0 to Meincke Turbu E can save up to 530 tons of CO2 equivalent per year, the same as the drawdown capacity of 26,600 trees per year.
The article is part of an extended feature, with other technology concepts on this topic. The full story was published in Baking+Biscuit International, issue 3 – 2025.
