Measure to manage
By Chris Gimson, Endress+Hauser Pyrotemp
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Energy Efficiency Made Simple Vol III: Energy and enviroFiciency
November 2012 - Chapter 2: pages 14 - 16
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In the food and beverage industry, most processes are extremely energy intensive. Energy savings can be fairly easily achieved in most of these processes, but often the users are looking in the wrong places to make the savings. The availability of data is a key element in achieving up front energy savings, and once the savings are made the data is critical to sustain these savings. Energy management must be seen as a continuous cycle, not a single point activity, with savings made being sustained by the use of accurate and clear data. Areas to look at to address energy savings in a typical process are termed WAGES (ie Water, Air, Gas, Electricity and Steam).
The methodology to make these savings in the WAGES areas is easy to follow. Firstly – and critical to ensuring that savings are being targeted in the correct areas - is the availability of data. Secondly, the selection, application and installation of technologies are essential in ensuring that the data being produced by the measurement point is reliable and usable by the energy users. In the final step, the use of the data is the most important point in the process, as whatever the data is telling you, if you do not act on the information, the savings will not be realised.
- Food and beverage processes lend themselves to the WAGES (Water, Air, Gas, Electricity and Steam) approach, as they are typically large users of all forms of energy in this group.
- When looking at measurement of energy parameters, consider technology selection, sizing and installation, to ensure accuracy and reproducibility
- .Energy management must be viewed as a continuous cycle: Collect (measure) the data; Analyse the data and Report on the data that you have analysed.