Thermoback
Financiado
Development of a durable and energy efficient baking plate
In average Europeans consume 650kg of bread per person per year. To answer the increasing demand in term of variety and quality, both industrial and craft bakers need to improve qualitative, economic and energetic process efficien...
In average Europeans consume 650kg of bread per person per year. To answer the increasing demand in term of variety and quality, both industrial and craft bakers need to improve qualitative, economic and energetic process efficiency. The current baking plates in the ovens are made from concrete and are energetic inefficient, having a low life expectancy and reduce the quality of the products. Conrad Liphard & Söhne has developed a new and innovative baking plate from ceramic with outstanding baking characteristics, Thermoback. This development has demonstrated energy-efficient, durable, and heat conduction improvement. The plate is made of a mixture of calcium oxide, aluminum oxide, as well as various additives as silicon carbide which helps to reach optimal heating values. Thermoback demonstrated: about 30% of energy savings, high stability of the plates (firm, unbreakable plates), time savings up to 25%, and a higher product quality. Liphard & Söhne wants to introduce thermoback technology into the market, and therefore, with the requested fund, a feasibility study as well as a market research will facilitate the product’s entry.
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Duración del proyecto: 6 meses
Fecha Inicio: 2016-12-06
Fecha Fin: 2017-06-30
Fecha Fin: 2017-06-30
Línea de financiación: concedida
El organismo H2020 notifico la concesión del proyecto el día 2017-06-30
Línea de financiación objetivo
El proyecto se financió a través de la siguiente ayuda:
Presupuesto
El presupuesto total del proyecto asciende a
71K€
Líder del proyecto
HESSISCHE SCHMET ZTIEGEL UND SCHAMOTTSTEINFAB...
No se ha especificado una descripción o un objeto social para esta compañía.
Perfil tecnológico
TRL
4-5
Perfil tecnológico
TRL
4-5
306.98K€ |
Participante