En­ergy man­age­ment pays off for gourmet food firm

DEMM Engineering & Manufacturing - - FOOD PROCESSING -

One of New Zealand’s big­gest meat ex­porters is mak­ing sig­nif­i­cant, on­go­ing cost sav­ings through a group­wide en­ergy man­age­ment plan put in place only a year ago.

ANZCO Foods’ nine plants are in­volved in ev­ery­thing from gourmet food man­u­fac­tur­ing in Taranaki to tra­di­tional meat pro­cess­ing in Can­ter­bury.

For busi­ness groups such as ANZCO, im­prov­ing en­ergy use can be dif­fi­cult, es­pe­cially if dif­fer­ent tech­nolo­gies, equip­ment and busi­ness pro­cesses are used across sites.

With some help from EECA Busi­ness and en­ergy man­age­ment ex­perts Deta Con­sult­ing, The com­pany is meet­ing these chal­lenges by tak­ing a strate­gic ap­proach.

Since putting in place its group-wide en­ergy man­age­ment plan, the firm has clocked up 8.4GWh in en­ergy sav­ings.

Its man­ag­ing di­rec­tor, Mark Clark­son says the en­ergy man­age­ment pro­gramme has changed the way em­ploy­ees think about how en­ergy is used.

“We now have a strong cul­ture of good en­ergy man­age­ment where en­ergy is seen as an op­por­tu­nity to look for ef­fi­cien­cies and make sav­ings, rather than sim­ply as a fixed cost.

“We were pleas­antly sur­prised at how easy it was to make these sav­ings, and the re­turn on in­vest­ment,”

A good ex­am­ple is the op­ti­mi­sa­tion of re­frig­er­a­tion set-points and con­trol at its Waitara pro­cess­ing fa­cil­ity, which for an in­vest­ment of em­ployee time only, re­sulted in $ 80,000 in an­nual sav­ings.

Clark­son says en­ergy man­age­ment is some­thing ev­ery­one can be part of.

demm.co.nz/read­eren­quiry #D131213a

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