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Food and beverage facilities tend to have some of the highest demand in terms of energy consumption, but the why behind that fact can be difficult to pin down because each type of food and beverage facility is different. As Thulasi Narayan points out in this article, that difficulty is due to the specialized products and processes associated with each different type of product. For that reason, she recommends measuring energy savings in terms of “energy cost per product” (e.g. how much energy is required to produce one bag of chips) rather than overall energy usage by facility.

For this reason, having a team of engineers who are experts in process-specific design for food plants can help you identify the most efficient process for your specific product. From general construction to industrial construction and continuous process improvement, WPS has the services and expertise your food plant needs.