Unilever Ice Cream Plant Reduces Compressed Air Consumption with Pneumatic Energy Efficiency Module
Electricity and compressed air play an important role in the thermal and kinetic processes for everything from mixing and extruding the ingredients, deep-freezing to -13°F (-25°C), dipping into various chocolate coatings through to final packaging. Energy efficiency is therefore right at the top of Unilever’s list of priorities. As part of the Unilever Sustainable Living Plan, this global corporation has succeeded in saving more than \$186 million in energy costs from efficiency improvements in production alone since 2008.