The problem with a single article describing what’s new in saving energy is that by now we know where most of the energy waste is, and we’ve probably already fixed those issues—picked the low-hanging fruit. For example, the leaky air hoses and fittings, the lights left on 24 hours a day in the plant and the cooler when no one is there, running empty conveyors, wasted water rinses, etc.—and the list goes on.
Other energy savings opportunities may be hiding in plain sight. Without some measurements and monitoring, it will take a little work to find out what’s going on. In fact, Grainger’s editorial staff recently put out a list of six tips for reducing energy consumption in food manufacturing. First on the list is to automate, monitor and control.