Food & Drink Process & Packaging Issue 25 2019 | Page 49

care of them – ideally through scheduled maintenance. A reliable and safe supply of hot water is crucial for wash-down and Clean-in-Place (CIP) processes. Traditionally, the food and beverage industry has relied on large shell-and-tube calorifiers that use steam to heat water. By replacing these storage tanks with instantaneous systems that use compact heat exchangers, like Spirax Sarco’s EasiHeat™, plants can achieve energy savings of up to 20 per cent. These systems work by capturing and reusing heat that may otherwise have been wasted, and can deliver a constant supply of instantaneous hot water at a stable temperature. This reduces the amount of steam required, which, in turn, cuts fuel demand and the associated CO2 emissions. Furthermore, plate heat exchangers are easier to maintain and simpler to control, which helps keep the system running at optimum efficiency. It’s important to remember that the boiler house is the engine room that powers the whole steam system, making it a vital place from which to measure efficiency. The only way to obtain true boiler efficiency is to meter all energy into the boiler (in the gas and feed water) and compare this with the useful energy out of the boiler (in the steam). Energy monitoring systems, such as Spirax Sarco’s B850 Boiler House Energy Monitor, manage this process, allowing users to react quickly to any data they receive. If the monitor detects a drop in efficiency levels, for example, the cause can be identified on the environment, hence the reason quickly and remedial action taken in why energy efficiency needs to be high order to prevent unnecessary costs from on the agenda. By implementing simple arising. The monitoring of systems also measures to help optimise the efficiency enables energy and facility managers of the steam system, steam users will, to benchmark the efficiency of boiler not only benefit settings and operating procedures, meaning energy and cost savings can be measured and implemented effectively. All food and beverage companies must comply with certain legislation, and some may also be driven by their impact from reducing their carbon footprint, but will achieve significant cost savings in the process too. For more information, please visit: spiraxsarco.com/global/uk FDPP - www.fdpp.co.uk 49