Energy management strategies - Articles - Page 2

Cargill invests $1.8 million toward energy efficiency in Colorado beef plant

August 23, 2012

Recent investments by Cargill at its Fort Morgan, Colo., beef processing plant have increased the facility’s energy efficiency and reduced the use of electricity, natural gas and associated costs.

Cooking/chilling systems search for efficiency

Finding sustainable methods of operation and energy consumption rule the day when it comes to the challenges facing the cooking and chilling processes.

Megan Pellegrini

Lynn Knipe

July 12, 2012

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Today, most methods of mass cooking and chilling are pretty economical and sufficient for their purpose. However, processors and manufacturers continue to tweak thermal-processing procedures to eliminate remaining challenges.

Cargill Texas facility gets $6.1 million in energy improvements

March 1, 2012

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A recent $6.1 million investment by Cargill to upgrade an aging boiler system at the company’s Plainview, Texas, beef processing facility has increased efficiency, reduced energy consumption and added steam capacity.

Cargill Nebraska plant completes $4 million in energy upgrades

January 27, 2012

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A facility wide investment in the most efficient fluorescent lighting available is providing better quality lighting, reducing utility costs and lowering annual electricity usage by more than 2 million kilowatt hours.

Best Practices for Energy Cost Savings

June 1, 2010

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Evaluate utility tariff optionsIt is up to the meat-processing company or their energy-management provider to determine whether they are paying the lowest possible tariff. Utility companies generally have no obligation

Light the way

Andy Hanacek

January 8, 2010

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Energy efficiency is the first thing to come to mind when discussing facility lighting challenges, but what are some of the other issues protein (or food) processors face when choosing lighting solutions for their processing areas?

2010 Economic Outlook: Challenges remain

Sam Gazdziak

January 8, 2010

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The year 2009 is behind us, probably to the great relief of many in the industry. Economic struggles, food safety concerns and supply-and- demand imbalances caused many companies to restructure their operations or lower their expectations.