The demand for energy-efficiency in the food industry has been driven by businesses looking to make long-term financial savings on energy bills, steered by government targets to achieve net-zero by 2050 and create jobs across industries.
In today’s baking industry, sustainability isn’t just a buzzword — it’s a business necessity.
From large-scale manufacturers to small artisan bakeries, baked goods providers across the UK are under increasing pressure to cut carbon emissions, reduce energy usage, and operate more sustainably in line with government net zero initiatives. Customers are also more eco-conscious than ever, demanding transparency and greener production methods from the brands they buy from.
This month, we’re focusing on how small bakery oven solutions can improve energy efficiency to reduce environmental impact, saving valuable space and reducing energy overheads by up to 25%* across bakery chains.
Traditional vs Convection Ovens
Traditional professional bakery ovens operate using heating elements at the top and bottom of the oven. Temperature fluctuations mean products take longer to cook and can be unevenly heated. This is where conventional ovens lack efficiency and although they can be more budget-friendly in the short term, these savings may be short-lived.
On the other hand, convection ovens for bakeries are built with fan systems to circulate heat around the oven, improving heat distribution and consistency, often with the ability to look at lower temperatures. This speeds up the baking process, reducing cooking times and therefore energy usage. The air circulation is also excellent for creating crispier bakes.
When looking for the best energy-efficient bakery ovens for your operation, it depends on the product. A traditional oven may be better suited to more delicate bakes, whereas convection ovens are great for larger-scale baking.
Frequently asked questions from bakery owners include...
• How can we reduce energy consumption without slowing production?
• Will energy-efficient ovens still deliver the same product quality?
• What’s the payback period for upgrading to new equipment?
• Can modern ovens help us meet sustainability targets without disrupting workflows?
Why invest in Salva Convection Ovens for Energy-Efficiency?
For baked goods providers, ovens are a major focus — they’re one of the most energy-intensive pieces of food processing equipment in any facility. Achieving meaningful carbon reductions often comes down to improving oven efficiency without compromising on quality or output.
Since 1943, Salva has been designing and manufacturing commercial baking equipment, including convection ovens for bakeries. With a presence in 87 countries, Salva is now a leading manufacturer in mixers, proofers, chillers, slicers, baking ovens for food processing and much more.
Salva is a brand renowned for reliability, with 80% of ovens sold in the last 20 years still operational. With rigorous testing and the use of high quality materials, equipment is designed to meet and exceed the demand of the modern-day business. Crafted with the user in mind, Salva convection ovens are both simple and well-designed for the baking of bread, pastries and other baked goods.
With potential energy savings of up to 17% in the pre-heating stage, 4% during baking and 25% in standby mode, Salva’s compact convection ovens are equipped with programmable Smart Touch Control (STC) Technology, guaranteeing the same bake quality every time.
For busy bakeries, this means:
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Lower Overheads – reduced energy bills that free up cash for reinvestment.
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Sustainability Alignment – a smaller carbon footprint to support corporate social responsibility goals and net zero targets.
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Operational Efficiency – less idle time and faster heat recovery, keeping production on schedule.
*Compared to the closest competitor
Whether you’re running a single artisan shop or managing a chain of production sites, modern oven technology can help you bake smarter, save energy, and meet the evolving demands of today’s industry.
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