Compressed Air Best Practices - September 2008 - (Page 24) | 09/08 Focus Industry FOOD PACKAGING & PROCESSING | G O O D B R E A D, L E S S E N E R G Y: R E D U C I N G E N E R G Y C O N S U M P T I O N AT P E P P E R I D G E F A R M ® “We are conducting an energy audit at Pepperidge Farm’s Bloomfield facility,” according to Marlon Contreras, Sales Engineer with Atlas Copco New England Compressor Center. “We are evaluating the entire compressed air system, from measuring and recording electrical usage to identifying air leaks throughout the plant that waste energy. All this information gets combined in a report that outlines any recommendations for equipment or operational changes. Any recommendations for cost-saving improvements may also include monetary assistance by CL&P to encourage Pepperidge Farm to make those improvements.” The compressor room at Pepperidge Farm. The air compressors in use at Pepperidge Farm bakeries nationwide are all Atlas Copco. At the Bloomfield facility, there are two ZR110 (150 hp) oil-free water-cooled air compressors, each with its own FD refrigerated drier, and one ZR45 (60 hp) oil-free water-cooled air compressor with an FD refrigerated drier. “We generally run both the 150s and add the 60 when there’s high demand,” says Skwiot. “We don’t currently have a variable speed drive compressor, but we’re looking into the potential energy savings it could provide.” Pepperidge Farm is currently evaluating upgrading their system to a variable speed drive air compressor. 24 http://www.coreycompressor.com http://www.coreycompressor.com
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