GEA Launches Next-Generation Electric Tunnel Oven to Boost Efficiency and Cut Emissions
GEA has unveiled the E-Bake G2, a fully electric industrial tunnel oven engineered to deliver major gains in energy efficiency, precision baking, and sustainability. Designed for cookies and crackers, the oven marks a decisive move away from gas-fired systems and supports the baking industry’s decarbonisation efforts.
With a modular design and no gas integration, the second-generation oven cuts CO₂ emissions while offering improved thermal control. Key features include reduced internal volume, optimised airflow, and micro-convection technology, enabling more consistent product quality and up to 40% lower energy consumption than its gas-based predecessor.
Precision Baking Across Modular Zones
Each baking zone is independently controlled, allowing tailored thermal profiles to match specific product needs. A newly configured baking chamber minimises heat loss and enhances thermal efficiency through targeted heat application and reduced temperature gradients.
The E-Bake G2 also introduces a range of heat transfer options—Radiant Electric (RE), ConVective Electric (CVE), and hybrid combinations like ConRad (Radiant + Turbulence)—giving manufacturers flexibility to fine-tune their lines for different products and throughput demands.
Fast Installation and Simplified Maintenance
The oven’s plug-and-play modular structure enables installation times up to 70% faster than conventional electric ovens, thanks to pre-mounted electric cabinets and reduced onsite wiring. Accessibility has also been improved, with multiple access doors per module and removable bottom plates to streamline cleaning and maintenance.
Reduced Material Use and Circular Design
The E-Bake G2 features GEA’s new Kinetic Edge design, reducing iron usage by 64% and simplifying construction with fewer components. This supports circular economy goals while producing a lighter, easier-to-recycle system.
Meeting Market Demand for Sustainability
“Voice of the Customer research confirmed the need for more energy-efficient electric baking options,” said Marco Girimondo, Product Manager at GEA. “The E-Bake G2 responds by cutting consumption, lowering power requirements, and reducing total cost of ownership.”
With consistent baking performance and enhanced critical-to-quality parameters—such as texture, colour, and moisture—the oven is set to help manufacturers balance sustainability targets with high-quality output.
Backed by a Century of Expertise
GEA’s bakery division, formed through the integration of Comas and Imaforni in 2016, offers turnkey systems for baked goods and continues to innovate for a lower-impact, high-efficiency future. The E-Bake G2 reaffirms GEA’s commitment to supporting the transition to sustainable food manufacturing through cutting-edge baking technology.