Baking of bread, bread roll, cake, pizzas, flatbread with STIR®

The BAKING of bread, bread roll, cake, pizzas, flatbread etc with STIR® can occur in small ovens, store ovens, big floor ovens, tunnel ovens and in selected special ovens. As energy source can be used different electric energy, natural gas, fuel oil or thermal oil. The essence of the technology exists here as followed: • Very quick achievement of the core temperature of 98 °C in the first baking phase with STIR® – formation of a highly qualitative crust. • Very good formation arbitrarily crusts according to demand: from „without crust “to „strong crust“ with STIR® and/or CONVECTION. Ovens are equipped with special STIR® emitters of IBT. Advantages of the baking with STIR® – according to maturity of the engineering and technology, according to the product kind and experience of the baker: • ENERGY Saving of 15 … 45% in Wh /kg With it: - Reduction of costs - protection of energy resources - Less CO2 - emission • TIME - Increase of the flexibility - Saving of 30… 50% - With the same capacity of the oven - reduction of the oven size - tendetial price-reduction of the oven of the same capacity With it: - Reduction of costs • QUALITY - Lower baking loss: better freshness and taste, longer freshness attitude - Less pollutants, for it more valuable material - Larger volume, better appearance With it: - Greater demand by customers! • ADDITIONAL TECHNOLOGY ADVANTAGE -very good quality (freshness, crust) after the prebaking of intermediated goods - very good quality (freshness, crust) after the ready baking of intermediated goods

The drying of fruits, vegetable, mushrooms, herbs, algae etc. with STIR®

The drying of fruits, vegetable, mushrooms, herbs, algae etc. can occur in drying ovens, solar tunnels, load or conveyor dryer or also in vacuum freeze-dryers of different European manufacturers. As energy source can be used different solar energy, electric energy, natural gas, fuel oil or thermal oil. The essence of the technology exists here as followed: The water is evaporated from the cells or from the surface of the vegetable goods at very low temperatures in the range from -18 to 60 °C (depending upon special application). Thereby the good is dried very carefully und very fast. This leads to: • A plentiful preservation of vitamins, aromatic flavorings and a natural appearance. • No contaminants will generate. • At the same time a good sterilization takes place. • Very low moisture close to zero percent can be reached. • Sterilization and small moisture content permit a very long storage time. • No sulfur or other preservative compounds are used. Typical products are apple chips. These are up to 2% residual moisture dried apple slices with very crisp bite and very pleasant taste. Such chips are dried within approximately 2 … 3 h at 60 °C. Stand of the technology is a convective drying at 80 °C from 6 to 8 h with relatively high residual moisture from 10 to 12%. The energy consumption with STIR® is clearly smaller, than with other technologies. The quality of the dried or surface dried products with STIR® is seriously better. The durability is very high because of the low residual moisture and because of the effect of the germ reduction by the infrared.

DRYING and CROSSLINKING of water-soluble varnish with STIR®

Worldwide the change of varnish with chemical, environmental harmful solvents to water-soluble varnish and colors takes place in accordance with VOC regulation of the European Union (VOC = Volatile Organic Compounds). With usual convective and infrared technologies the time and energy consumption increase by this change, thereby considerably. However, here the drying and crosslinking with STIR ® prove very favorably because here the emission of the emitters agrees very well with the absorption of the water. Thereby the time and energy consumption can be reduced comparatively to 50… 25%! The very good absorption of the STIR® by the water in the varnish, the colors or other coatings leads also to it that even by thin coatings the substrate is not unnecessarily warmed up, i.e. is preserved and for it little energy is also expended. The capital expenditure can be reduced in comparison to current technologies clearly. With it the STIR® technology is favorably here in the following areas applicable: car, wagon, aircraft and boat production, shipbuilding, wind power plant production, mechanical engineering, wood and furniture industry, plastic industry, printing & paper industry, textiles & leather industry.

DRYING AND HEATING OF BUILDINGS WITH STIR®

BUILDING DRYING: The wet buildings can be dried with STIR® emitters high effectively. The moisture can result from flood, tube break, rising moisture from the ground, from bad ventilation etc. This is connected with two serious problems: • Formation of mildew and thus among other things serious damage for the health of humans, animals and plants. • Increased heat loss by wet walls. However if the moisture increases in a wall from 1% to 4%, then the thermal insulation of the wall decreases from 100% to 50% (J.S.Cammerer), i.e. the energy consumption for heating doubles! With the application of STIR® radiators by drying of wet walls of e.g. typical 8% by full moisture penetration of a brickwork of 25 cm on 1% of rest moisture decreases the energy and time consumption from 100% to smaller than 10% in comparison to commercial condensation dryer! HEATING: In principle with the same STIR® emitter on the basis of electric energy and with STIR® emitters on the basis of warm water from burn of gas, oil, coal etc. the energy consumption in kWh/m ²can be reduced in rooms of houses, hotels, hospitals, schools, universities, sport halls, industrial workshops, churches et al. in the comparison to the common market convective heating on about 25%. At the same time improve the well-being, achievement, health etc. of humans, animal and plant. All these devices are developed, produced and sold of the IBT in various dimensions, performance and design.