California League of Food Processors 29
Food processing companies with interest in improving
energy efficiency and lowering greenhouse gas emissions
can take advantage of a federally funded program
providing no-cost qualification screenings to evaluate the
use of on-site combined heat and power technologies.
The establishment of California’s cap-and-trade policy
on greenhouse gas emissions in 2012 has introduced
a significant added cost for many food processers as
they struggle to pay increasingly expensive emission
allowances. As an example, according to a 2014 report
published by the Food Distribution Research Society, the
policy will likely result in cost increases of 7-21 percent
in tomato processing and about 1.5-3 percent in dairy
Combined heat and power (CHP) uses fuel cells, turbines,
microturbines and reciprocating engines to generate
electricity and recover otherwise wasted thermal energy
for heating, cooling or other processes at a facility.
Self-Generation Energy Screenings
Available at No Cost
By Chuck Colgan, Center for Sustainable Energy
Because CHP offers the capability to produce most or all
required electricity on site, it greatly lowers energy costs
and guarantees reliable power even during grid outages.
That’s what Chuck McMinn, owner of Vineyard 29 in St.
Helena, was seeking when he installed a CHPmicroturbine
system. If the winery loses grid power, the CHP system
can run in standalone mode within two minutes.
“We produce 100% of the electricity that we use here at
Vineyard 29 at about half of the cost of buying electricity
and natural gas that we would need to run our boiler,"
The U.S. Department of Energy’s Pacific Combined Heat
and Power Technical Assistance Partnership (CHP-TAP)
offers a free first-cut analysis of a facility’s potential for CHP
to determine if a more detailed analysis should be pursued
that would lead to implementation. Currently there are
more than 8,500 megawatts (MW) of CHP operating in
California at more than a thousand sites, and the state Air
Roof leaks on food facilities can be disastrous. You do
everything possible to prevent contamination from the inside.
Don’t forget the roof.
The roof can either be a shield in your food safety program, or
a giant entry point for contamination. The difference lies in the
type of roof system you choose. The hygienic Parapro Roof
System can help you meet the food safety challenge on two
fronts: bacterial concentrations and maintenance.
Siplast’s liquid-applied PMMA Parapro Roof System is:
For more information on the sealed Parapro Roof
System and food safety, contact Tom Luther at
916-847-6795 or call 1-800-922-8800.
We can help
with this one…
from the top down.