Industrial Utility Efficiency    

Food

As a leading North American bakery company Weston Foods ensures its numerous facilities productively and cost-effectively produce high-quality baked goods. But it doesn’t stop there. It goes the extra mile to optimize and manage its utilities to conserve energy and protect the environment.
This Midwestern prepared food company now spends $131,011 annually on energy to operate their compressed air system.  This figure will increase as electric rates are raised from their current average of 6.0 cents per kWh.  The set of projects recommended below will reduce these energy costs by $38,736 or 29%.
Nitrogen, an inert gas comprising 79% of the atmosphere, can be distilled from ordinary air. However, companies that use this product in their everyday operations know that it’s not quite that simple and much more expensive than the stuff we breathe. The primary means of obtaining nitrogen for industrial use is to transport it onsite in liquid form, which must be shipped and stored at cryogenic temperatures. But, really, what’s the point of turning nitrogen into liquid for shipping, transporting it to where it’s used, and then turning it back into gas?
Lifecycle assessment shows that compared to other parts of our value chain, our manufacturing is not particularly energy-intensive. However, because of the scale of our business, we continue to focus our efforts on reducing our manufacturing energy use and greenhouse gas emissions.
We have been working on reducing our environmental impact for a long time. For example, since 2001 we have improved energy efficiency within our operations by more than 10 percent per metric ton of production (our energy efficiency per U.S. $1,000 of sales has improved by more than 20 percent). Cargill invests in a variety of innovative solutions to use energy and resources more wisely.
Compressed air system refinements have cut operating costs at a Milk Plant located in Winnipeg Manitoba, Canada by 62%, for annual savings of nearly $30 000. The improvements were made following a compressed air audit that recommended consolidating two compressed air systems into one, installing a variable speed drive compressor, and making a handful of additional basic improvements.
CVP System, Inc.’s MasterPACKer Eco+™ Breaks Down Barriers to Cost and Energy Savings Through Improved Modified Atmosphere Packaging Technology Worldwide, Tesco, a global grocery and general merchandise retailer headquartered in Cheshunt, U.K., initiated the demand for modified atmosphere packaging technology in the early 70s. It became one of the first grocers to move away from employing an onsite butcher to using a central processing/distribution system.
Compressed Air Best Practices interviewed Doug Barndt (Manager, Demand Side Energy-Sustainability), Joseph Gress (Principal Engineer, Demand Side Energy) from Ball Corporation and Chris Gordon (Compressed Air System Specialist) from Blackhawk Equipment.  
Nitrogen gas provides a number of diverse uses for a wide variety of manufacturers. As a sister function of compressed air, on-site nitrogen generation can provide additional opportunities for cost savings and other efficiencies for manufacturers who shift from delivered liquid nitrogen service.
This article describes a compressed air retrofit project implemented at Kellogg’s Eggo factory located in San Jose, California. Kellogg’s continues to realize both annual energy savings and quality improvements because of the upgrade. In addition, Kellogg’s received a substantial utility incentive from Pacific Gas and Electric Company, which was based on the achieved energy savings.
Temperature control of the musts during the fermentation process is required for the production of high quality wines. Alcoholic fermentation is the chemical reaction in which yeast is used to transform the natural sugars of the fruit into alcohol. The heat generated by this exothermic reaction has to be managed. If must temperatures are allowed to reach the 85°F to 105°F range the reaction will be stopped. This results in high sugar content and an unstable product that requires the addition of sulphur dioxide (SO2) to allow it to be stored without spoiling. In general, optimal fermentation temperatures are 65°F - 68°F for white wines and 77°F for red wines.