The Chambers of Commerce of Girona and Barcelona organized three days to present the study “Improvement of energy efficiency and water use in the meat industry”. The sessions were held on 27 January in Barcelona, on 31 January in Girona and on 15 February in Vic.
The company associated with INNOVACC, Energy Tools, carried out the study on the energy efficiency aspect, based on the analysis of six companies (Embutidos Espina, Vila Rovira, Dalmau Refrigerators, Montronill Industries, Roca 1927, Splendid Foods). The part of the study on water management was made by the Catalan water cluster (CWP), based on the analysis of seven companies (Avícola María, Mas Marcé, Olot Meats, Romeo Meat, Avinyó Slaughterhouse, Patel, Embutidos Salgot).
The Energy Tools study defines a series of recommendations that could be implemented by most meat companies to their cold systems:
|Improvements in industrial cold systems||Estimated minimum savings|
|Cooling systems with control with electronic expansion valve||7%|
|De-icing of the hot gas evaporators||5%|
|Control of condensation and evaporation temperatures||3%|
|Control of the temperatures of the cold rooms||10%|
|Floating condensing system||8%|
|Frequency inverter in compressors||20%|
|Air curtains to separate environments||
|Inflatable jackets on loading and unloading springs||-18.000 KWh/abric|
|Most efficient lighting equipment (LED)||50%|
|Power management system with real-time monitoring|
Duiring the day, Jordi Coll of Energy Tools, recalled that many companies still operate with HCFC refrigerant gases and that these will be affected in the year 2022 when the restriction of the commercialization of gases GWP exceeds 150.
Finally, he explained that, globally, the estimated energy savings of this study has a value of 4,017,286 kWh. Based on this energy saving, an associated annual economic saving of € 284,425 has been calculated, with respect to an investment of € 1,171,694, which results in an average return on investment of 4:21 years and average savings for the center 28% with an average of 7 voluntary actions per center.
Javier Amores of the CWP explained the main challenges identified and the best practices in water management which are:
|Have quality water that complies with the regulations, and reduce water consumption||
– Use of non-conventional alternative sources (wells, use of rainwater from decks and exploitation vials)
– Installation of measurement systems and online addition of chlorine
|Savings in the production process and ancillary operations||
– Optimization of cleanings (1st cleaning without water, use of new cleaning products, facilities with hygienic design, management of reagents, etc.)
– Upgrading water-efficient machinery
|High cost of purification and high variability of loads. High conductivity, smells ...||
– Use of degreasing systems
– Water recirculation
– Soft Treatments for Small Businesses
– Optimization of biological treatment management
– Optimization of chemical reagents
– Optimization of sludge treatment
– Wastewater treatment anaerobically
– Jointly treat the waters of different companies
|Recirculation and reuse of water complying with current regulations||
– Use of condensate water purged for cleaning trucks, stable.
– Reuse of treated water for irrigation
Eudald Casas, of INNOVACC, also participated in the day of Girona and moderated the round table on “reduction of energy and water consumption by introducing improvements in industrial cold production and water reuse”.
At the round table, they presented their cases and participated in the debate: Pilar Puig de Olot Meats, Jana Villa de Vila Rovira and Jordi Coll de Avícola María.