With today’s concerns about the environmental impact of their operations, an increasingly important focus for businesses is to have a greener footprint whilst maximizing energy and production efficiencies. Couple these demands with the fiercely competitive markets in which food manufacturers operate and it is clear that the retorting and associated processes should be included in any cost-benefit analysis.
Experience shows however that this area of production frequently is overlooked and opportunities to improve bottom line performance are ignored. Through use of a systematic and pro-active approach to our energy and production audits DWC FoodTech has identified several key techniques by which efficiencies can be improved and costs reduced.
Utilising the DWC Energy Audit Analyser, DWC FoodTech provides energy assessments and audits, which assess the energy consumption of a facility specifically for their retorting processes. These audits allow estimation of the energy requirement during the sterilisation or pasteurisation process, the amount of steam used per cycle, and the fuel required to produce this steam. With this energy assessment we can estimate the running costs for the retorting equipment based on electricity, water and steam consumption and can predict the financial impact of altering certain parameters such as hold time, processing temperature, fill temperature, packaging size, etc.
Energy audits can be conducted on all varieties of retorts (e.g. Steriflow, FMC/JTD, Lagarde, KM, Stock, steam) some examples of which are shown below:
For more information about DWC FoodTech’s Energy Audits please contact us.