Ancient always-on lighting systems, problematic steam traps, leaky air lines, compressors running full tilt, empty conveyors moving at full speed, improperly controlled CIP systems, excess water waste, excessive utility demand/power factor surcharges, inefficient boilers, scaling in heat exchangers…and the list can go on and on when you start thinking about ways you might save energy in your facility. And, savings in one utility is often coupled with another. For example, saving/reusing water may lower surcharges paid to the POTW (publicly owned treatment works). In some instances, pumping less water means saving energy in running pumps—or reusing wasted heat can lower HVAC costs. What’s not to like about saving energy and money?
Of course, a brand-new facility is designed to save energy. But not all food and beverage processors have the luxury of a brand-new facility that wins an FE Sustainable Plant of the Year, which MycoTechnology had CRB design and build—and complete in 2020. Located in Colorado where water comes at a premium, conserving it is important as Myco’s process consumes a lot of water. Energy efficiency is also a big part of the process, so special attention was paid in physical layout, keeping utility runs as short as possible and providing access for maintenance.[1]