Bakeries & Roasteries
You run the bakery. We run your energy.
Your ovens run 16 hours. Your proofing never stops. Your cooling systems fight the heat your ovens produce. Energy is 10 to 20% of COGS and nobody is tracking kWh per kg. You don't have an energy team and you shouldn't need one.
Projects from $1,000. Managed operations from $500/mo.
Ask Wattif about your bakerySeven specialists. Everything between the meter and the margin.
You pay one fee. Each specialist runs autonomously, learns your baking operation, and never takes a day off. Oven scheduling, equipment health, demand management, contracts, compliance, reporting. You focus on the bake.
The Operator
Watches every bake cycle
Knows your oven pre-heat timing, batch schedules, and shift patterns. Catches exhaust fans running hours after the last bake. Flags cooling systems fighting residual oven heat. Quantifies every waste in dollars per occurrence.
The Engineer
Monitors walk-ins and proofing
Catches proofing humidity sensor drift causing 18 cycles per hour instead of 6. Reads compressor power signatures to find refrigerant loss and condenser fouling. Identifies oven door seal failures leaking heat. Dispatches work orders before equipment fails mid-bake.
The Dispatcher
Prevents the demand spike
Staggers oven startups across the morning window. Sequences deck ovens, proofing, cooling, and exhaust so one 15-minute overlap does not set the monthly demand charge. Coordinates timing without delaying the first bake.
The Broker
Manages your energy contract
Tariff optimized for overnight and early-morning baking profiles. Contract renewals tracked 90 days out. Market comparison against your actual load curve. You never overpay because you forgot to renegotiate.
The Consultant
Models your investments
Heat recovery from ovens to proofing rooms. Solar feasibility on flat commercial roof. Equipment upgrade payback for high-efficiency deck ovens. Real numbers updated monthly, not a one-time consultant estimate.
The Accountant
Traces every dollar
Monthly Energy P&L across five areas: Operations, Waste, Penalty, Silence, Opportunity. kWh per kg tracked by product line. Your finance team gets the same clarity on energy they have on flour and butter.
The Analyst
Handles compliance
Food safety temperature evidence for walk-ins and proofing. Sustainability reporting for supply chain requirements. Emissions tracking. Always audit-ready. Deadlines surfaced months ahead.
What it looks like in practice.
These are real findings from bakery operations. Each one was invisible before continuous intelligence. Each one was found, fixed, and verified.
Oven pre-heat running 90 minutes when 45 minutes is sufficient.
Deck ovens reach target temperature in 42 to 48 minutes. Pre-heat timers set to 90 minutes from a previous owner's product mix. The extra 45 minutes of pre-heat is pure waste, 7 days a week.
Cooling systems fighting residual oven heat due to poor scheduling.
Walk-in coolers share airspace with the bake line. At peak oven output, cooling compressors run at 94% duty cycle. Staggering the bake schedule by 30 minutes reduces cooling duty to 71%. Same output, less thermal conflict.
Proofing room humidity control cycling 18 times per hour instead of 6.
Humidity sensor has drifted, causing the control loop to overshoot and undershoot. Product quality is inconsistent and energy draw is 40% above baseline. Sensor recalibration resolves both problems.
Compressed air leaks at 25% loss rate.
Compressor draws 25% of production load at 2 AM when no air tools are in use. Compressed air is the most expensive utility per unit of energy delivered. Leak repair pays back in weeks.
Combined impact: $1,630 per month
$19,560 per year. Found in the first two weeks. Every one of these was found, fixed, and verified.
The metric that matters
Your kWh/kg tells the real story.
Industry benchmark for commercial bakeries is 0.8 to 1.5 kWh/kg of finished product. If you are at 2.1 kWh/kg, that is not just high energy. It is a process problem. The agents track specific energy consumption over time, correlating it with product mix, ambient temperature, and equipment condition.
Total kWh is noise. kWh per kg of product is signal. It tells you whether your energy is working harder or your process is getting worse.
SEC tracked daily, weekly, and monthly against your own baseline and industry benchmarks.
Trend detection catches gradual degradation before it becomes a cost problem.
Anomaly alerts when SEC spikes without a change in product volume or mix.
kWh per kg of finished product
Projected improvement
Addressing pre-heat waste and oven/cooling scheduling conflict reduces SEC from 2.1 to 1.1 kWh/kg. That is a 48% reduction in energy per unit of product, verified over 90 days.
Operational intelligence
What agents understand about your operation.
Energy optimization in a bakery is not about turning things off. It is about understanding what can change and what cannot. The agents know the difference.
Oven temperature profiles are sacred
The agents never suggest lowering oven temperatures. They know that thermal mass, stone temperature, and steam injection timing are non-negotiable for product quality. Optimization happens around the bake, not inside it. Pre-heat duration, cool-down recovery, and scheduling gaps between batches.
Proofing schedules affect product quality
Proofing temperature and humidity have direct impact on dough development. The agents understand that a proofing room at 27C and 75% humidity is a process requirement, not a comfort setting. They optimize the HVAC around proofing, not the proofing around HVAC.
Cooling must happen within food safety windows
Finished product cooling from oven to storage has food safety requirements. The agents know the 2-hour and 4-hour rules. They optimize cooling system scheduling and capacity without compromising the cold chain. Walk-in efficiency is tracked separately from production cooling.
The agents know what can change and what cannot
Exhaust hood run-on time, compressed air pressure setpoints, lighting schedules, equipment startup sequencing. These are where savings live. The agents find the operational margin without touching the process. Every recommendation respects the product.
What you receive every month.
No dashboards to check. No reports to request. Intelligence delivered to your inbox and WhatsApp. The same reporting your CFO would expect from an internal energy team.
Energy P&L
Every dollar traced across five areas. Operations, Waste, Penalty, Silence, Opportunity. Cost per kg of product.
Findings ledger
What was found, what was fixed, what is being watched. Status on every finding.
Equipment health
Compressor efficiency, oven seal condition, proofing humidity performance. Trending, not just snapshots.
Contract status
Renewal dates, market alternatives, tariff comparison against your baking profile. No surprises.
How it starts.
No procurement process. No disruption to your bake schedule. One conversation to begin.
Tell us about your bakery
Ovens, proofing rooms, walk-ins, bake schedule, product mix. A conversation, not a form. Takes 10 minutes. You walk away with an Intelligence Report.
We handle the hardware
Our field partners install sensors. CT clamps on your distribution board. Temperature sensors in walk-ins and proofing rooms. No disruption to production.
Your energy operation is managed
Baselines built. Equipment catalogued. Contracts reviewed. Findings start arriving. Morning briefings begin. You focus on the bake.
You run the bakery. We run your energy.
One conversation. We will show you what is hiding in your energy bill and what we can do about it.
Projects from $1,000. Managed operations from $500/mo.
Ask Wattif about your bakery