For food and beverage plants, effective energy management is now a business necessity. Increased competitive pressures, tighter margins, and rising energy costs are forcing manufacturers to change their historical approach of treating energy usage as an unmanaged business expense. Electricity is the largest energy cost for most food and beverage plants, but it also offers great opportunities for saving and can deliver the fastest payback. When trying to reduce energy use and create an effective energy-management strategy, manufacturers and producers can take four key steps: monitor, analyze, control and sustain gains.
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