This project proposes an integrated solution for energy efficiency and a stable microclimate at the production site of “Maistor Pekar Varna” OOD in Varna. The intervention comprises two complementary measures: -2 high-efficiency VRV/VRF heat pump systems (55 kW each), with zoned indoor units and gentle air distribution without drafty jets; -1 heat-recovery ventilation unit with a maximum airflow of 4,000 m3/h for pre-conditioning of fresh air and reduction of thermal losses. The solution is tailored to the plant’s zoned layout- mixing, lamination, fermentation, baking, cooling, packaging, storage, and offices. It ensures stable temperature-humidity conditions, including 18-20°C and around 60% relative humidity in the laminator area for croissants and laminated dough products. The scope covers the full engineering cycle: design, supply, installation, commissioning setup, testing, and start-up. It includes refrigerant piping and branch distributors, automation and integration with the existing ventilation, a heat-recovery unit with bypass and anti-freeze protection, metering and safety components, as well as staff training. All works will be carried out in strict compliance with structural and electrotechnical requirements. Expected effects include a significant reduction in HVAC costs, a stabilized microclimate without drying the dough, shorter “hot fronts” from ovens via pre-cooling, lower specific energy consumption, shorter downtimes, a more predictable cost base, and improved working conditions and safety. The project ensures technological reliability and supports consistent product quality. The investment fully complies with BG16RFPR001-2.004 and the priorities of PKIP 2021-2027. Its implementation delivers the best balance of costs and benefits through sustained improvements in energy efficiency and a controllable microclimate- both critical to quality in bakery production.
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