ULTRABAK technology has been linked to LEO/Low energy oven FP7 frame work project LEO.

The overall goal of the LEO (Low Energy Ovens) project is to develop three types of oven – i) batch-deck oven, ii) batch-rack oven and iii) conveyor oven - based on similar technology to reduce energy consumption and save time during the baking process for a wide target group (craft bakery and bake-off actors). The LEO infrared technology will provide an overall reduction in energy between 20-40% and can be used in a two step process (preheating and/or baking). The technology can be applied to partly baked bread (Bake-off) and fully-baked bread on-site (retail in-store and craft bakeries).