Global equipment provider, GEA, has released a new electric industrial baking oven designed to deliver enhanced energy efficiency and improved process control – the E-Bake G2.
Developed to meet the evolving demands of sustainable food manufacturing, the E-Bake G2 is engineered to produce cookies (both soft and hard dough) and crackers, offering a compact footprint, advanced airflow design, and modular flexibility.
Its design is optimised exclusively for electric operation, and includes a new configuration of electric resistances and minimised thermal bridges, reducing CO₂ emissions and contributing to a potential energy consumption reduction of up to 40 per cent compared to the previous generation gas-fired model.
The oven’s performance is driven by its modular architecture, which allows each baking zone to be individually controlled. This enables manufacturers to tailor baking parameters precisely to product requirements, improving both energy usage and baking consistency.
The oven replicates a small-scale airflow circuit within each module to allow for precise micro-control of airflow and a uniform heat flux directed toward the product surface. As a result, the system ensures consistent baking conditions in each zone, yielding repeatable results and measurable improvements in critical-to-quality (CTQ) parameters such as texture, colour, and moisture content.
The baking chamber has been redesigned with a reduced internal volume, which minimises heat loss and positions heating elements closer to the product, improving thermal efficiency. The inclusion of micro-convection technology, featuring localised air flow systems, ensures uniform heat distribution and reduces temperature gradients across the baking surface.
The E-Bake G2 is available in multiple heat transfer zone configurations, including:
- RE (Radiant Electric)
- CVE (ConVective Electric)
- ConRad (Combined Radiant + Air Turbulence)
- RE + CVE (a hybrid, ultra-flexible configuration)
- Hybrid models (custom combinations of the above)
These options enable manufacturers to configure baking lines based on process needs, thermal profiles, and product types, offering both thermal flexibility and redundant reliability across modules.
GEA product manager, Marco Girimondo said customer research has highlighted growing interest in sustainable baking solutions, particularly electric baking.
“However, customers face high operational costs due to energy tariffs and capital costs for plant infrastructure upgrades,” said Girimondo.
“The E-Bake G2 directly addresses these concerns by significantly lowering energy consumption and reducing both installed power and total cost of ownership compared to conventional electric ovens.”
The E-Bake G2 also features GEA’s new Kinetic Edge machine design, which provides a visually modern and functional aesthetic while supporting circular economy principles. The structural redesign uses 64 per cent less iron in the frame and baking chamber, reduces the total number of components, and is based on a standardised module that can be configured to order. These improvements result in a lighter oven system with reduced material usage and easier end-of-machine-life recyclability.
GEA supplies food and beverage equipment to companies around Australia, with its main headquarters located near Melbourne Airport, Victoria.
