Uninterrupted food systems for bakery

Krympress reports:

In a modern business, where even a minute of downtime can turn into financial losses, reliable power supply is not an option, but a critical component. This is especially true for bakers, where the technological process requires continuity, accuracy and compliance with temperature conditions. One failure — and the dough will lose its properties, the stove will not complete the cycle, the equipment will fail. Solution? Uninterruptible power systems (SBP).

Why can’t you do without SBP in the bakery?

The bakery is a complex production node. In her arsenal — stoves, divergencies, doughs, refrigerators, packaging machines and cash register equipment. All of them need stable power supply. Any failure can lead to the following consequences:

• Damage of products: For example, if a divergener is turned off, the dough will “fall” is already a marriage.
• Disruption of the production cycle: Incomplete pastries mean the loss of time, raw materials and, in the end, profit.
• Equipment failure: Especially dangerous are voltage surges. Damage can be calculated hundreds of thousands of rubles.
• Trade stop: If there is no light, neither a cash desk, nor refrigerators, nor a coffee machine work.

Uninterrupted power supply systems They become insurance from all these risks. This is a device that can provide power in the case of interruption or disconnection of the network.

Types of uninterrupted power systems

There are several types of SBP, each of which is suitable for different tasks.

1. Reserve (Off-line) UPS

These are basic models. Under normal conditions, power is supplied directly from the mains. In the case of a failure, the device switches to the battery. They are suitable for:

• cash registers,
• office equipment,
• POS systems.

For the main production equipment in the bakery, such UPSs are not suitable — the switching time (up to 10 ms) and the weak power make them unsuitable for critical loads.

2. Line-interactive (Line -intractive)

These SBP are equipped with an automatic voltage regulator. Suitable for equipment with medium sensitivity: for example, refrigerators, coffee machines, temperature control systems.

Advantages:

• relatively low cost,
• Stable work with voltage surges,
• For a long time from the battery.

But for industrial equipment (furnaces, seizures) their capacity may not be enough.

3. On-Line Double Conversion)

This is the most reliable and powerful type of SBP. Electricity undergoes a double conversion: first into a direct current, then back to the alternating. As a result, the equipment receives perfectly stable voltage, without even the slightest interruption. This is critical for:

• electric furnaces,
• automated tests,
• microprocessor control systems.

Online IBPs work without delay when switching to batteries, provide interference and ideal for round-the-clock operation of the bakery.

How to choose a SBP for a bakery?

The selection of a uninterrupted power system begins with an audit of equipment. It is important to understand:

• Total load power. It is measured in VA (volt amperes) or kW. Always take with a margin of 20-30%.
• Autonomous work time. Depends on the script: if you need to “reach” to the start of the generator — 5-15 minutes are enough. If frequent shutdowns are planned, you need a more capacious battery block.
• Type of load. Resistive (heating), inductive (motors), pulse (electronics)-each in its own way affects the UPS.
• Place of accommodation. It is important to consider the level of moisture, the presence of ventilation, temperature changes.

Combinations: SBP + generator

Often in bakery, a bunch is used: online IBP + diesel or gas generator. Such a system provides reliable operation even in the case of a long shutdown of electricity.

The script looks like this:

1. There is a disconnect from the network.
2. Online IBP instantly takes the load on itself.
3. The generator starts after 10-30 seconds.
4. The load goes to the generator, the UPS is charged.
5. When restoring power supply — a return to the original scheme.

This approach is especially relevant in regions with unstable energy supply or in the winter, when the probability of accidents increases.

Real cases

In a medium-sized bakery (capacity of about 15–20 kW) in the Urals, an online SBP with a capacity of 10 KVA was installed with external batteries for 20 minutes of operation. The system made it possible to avoid malfunctions in production during spring shutdowns, when work was carried out at the substation. Losses, according to the owner’s calculations, decreased by 95%.

In another bakery located in the cottage village, a generator was used, but without UPS. During one of the shutdowns, the stove turned off halfway — the products were spoiled. After that, a ligament was introduced: UPS for 5 minutes + a gas generator. Since then there have been no interruptions.

Frequent mistakes when choosing

• Buying an UPS «by eye» without calculating power.
• The use of household models for industrial equipment.
• Ignoring the quality of the batteries (often stint on the battery, and they are a key element).
• The lack of regular service is especially relevant for the battery with a limited service life.

Uninterrupted nutrition systems are an investment in reliability. For a bakery, where the continuity of technological processes is critical, the presence of a reliable SBP is not just a recommendation, but an obligatory element of infrastructure.

Ultimately, SBP helps not only to preserve equipment and product, but also a reputation for business. And in the food industry it is worth its weight in gold.

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