Industrial Utility Efficiency    

Food

Blower & Vacuum Best Practices interviewed Republic Manufacturing VP of Sales & Marketing, Rich Leong. Our line of regenerative blowers, also known as side channel blowers, are for vacuum or compressed air applications in both horizontal and vertical mounted positions. Airflow capabilities range from 50 to 776 CFM, vacuum capabilities from 47" to 236" of water (1.7 psi to 8.53 psi) and pressure capabilities up from 47" to 307" of water (1.7 psi to 11.09). TEFC electric motors are cUL and CE certified and come in single and three-phase, dual frequency and multi-voltage versions for worldwide applications. Horsepower ranges from 1/2 to 40 HP (from 0.4 to 30kW).
Energy for the entire Ernst Sutter AG company – and consequently the Suttero Bazenheid premises as well – is generated via hydropower. In addition, around 75% of the energy from refrigeration is also used to generate hot water. When creating vacuum for packaging, Suttero Bazenheid relies on a centralized vacuum system from Busch. This is significantly more energy-efficient in operation than decentralized vacuum supplies on individual packaging machines. As a result, Ernst Sutter AG has created a production plant that corresponds to the latest standards, both from a technical and ecological perspective. 
Blower & Vacuum Best Practices interviewed Darigold’s Sunnyside Plant’s Technical Manager, Tom Rouleau. Today, we manage one of the largest dairy co-ops in the United States. Our dairy farms and plants are truly awe-inspiring and efficient facilities. Our butter is made by one of America's only European-style vacuum churns, which makes butter with fewer air bubbles. Having the latest technology also helps Darigold produce less waste, fuel consumption and lower environmental impact.
The International Production & Processing Expo (IPPE) is a collaboration of three shows - International Feed Expo, International Meat Expo and the International Poultry Expo - representing the entire chain of protein production and processing. The tradeshow focuses on bringing together leaders in the poultry, meat and feed industry from all over the world. IPPE’s global reach attracts more than 8,000 international visitors from 129 countries.
Meat packaging plants have long used vacuum pumps as a way to remove air and reduce the amount of oxygen in their products’ plastic packaging. Vacuum packaging extends the meat’s shelf life while protecting its flavor and exposure to outside elements, such as freezer burn and bacteria.
In open end pipe line suspension flow, or dilute phase pneumatic conveying, proper particle velocity is critical to continuing productivity and product quality. Until recently, measurement of actual particle velocity within the pipe has not been practical outside the laboratory. The plant operating personnel depend on a much less accurate metric - estimating the conveying air velocity in the pipe and relating that to particle velocity.
During the summer season, vegetables tend to deteriorate quickly once harvested from the field—or during postharvest stage of the cold chain. In traditional cold chain systems, vegetables are put into a chilled cooler for preservation, a process that requires approximately 12 hours for the product to achieve proper temperature. In some instances, as much as 25 percent of food product in the chilled cooler will decay before arriving at a proper storage area. Fortunately, there is a process for improving the effectiveness of the postharvest stage—vacuum cooling.
Vacuum and blower systems are commonplace in food manufacturing facilities. Bakeries, flour mills, breweries, and dairy plants are just a few of the many sites where vacuum pumps and blowers are used. While these facilities may leverage both types of systems, vacuum pumps are more commonly used when processing meats, fish and poultry. Other common vacuum applications include maple sap extraction, confection, vacuum coating, and juice distillation.
Yeast fermentation is a vital process in the production of many food and beverage products. It is a common application within breweries, bakeries, and wineries, along with other facilities where biogas and ethanol are produced. In these facilities, fermentation tanks filled with a reaction liquid are often supplied with air from blowers. Recently, there has been a trend in the adoption of high-speed turbo blowers for yeast fermentation applications, as the blower technology can yield large energy savings if properly installed and controlled.
Within the “zero-loss” culture at General Mills, plant personnel identify and optimize major energy users in each facility. Common opportunities include: the optimization of dryers, ovens and freezers; compressed air optimization projects; improvements to building heating and cooling system; and lighting replacement innovations. In addition, engineers at General Mills have started to explore new energy-saving opportunities within the vacuum and blower systems at their production facilities. To better understand how any production system is addressed at General Mills, an examination of the company’s energy management methodology is required.