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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

product manufacturing.

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,"

McMinn said.

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:




Chemically resistant.


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

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