Baking & Snack - March 2006 - 103

OPERATIONS TECHNOLOGY

Efficiency Recommendationa
Upward Efficiencya

Lamp Wattage

Closed Fixture (HC) LERb

Open Fixture (HO) LERb

Recommended

Best Available

Recommended

Best Available

41 or higher
53 or higher
77 or higher
56 or higher
62 or higher
insuff. data
62 or higher
65 or higher
insuff. data

64
67
83
70
67
99
73
74
96

insuff. data
59 or higher
insuff. data
insuff. data
64 or higher
88 or higher
77 or higher
insuff. data
insuff. data

63
69
110
53
70
108
90
75
96

58 or higher
63 or higher
insuff. data
64 or higher
82 or higher
insuff. data
insuff. data
insuff. data
insuff. data
75 or higher
insuff. data
insuff. data

76
87
94
78
101
92
89
91
79
80
102
116

68 or higher
84 or higher
insuff. data
63 or higher
89 or higher
109 or higher
78 or higher
94 or higher
insuff. data
77 or higher
insuff. data
insuff. data

76
96
95
84
111
121
87
100
122
90
103
121

Metal Halide Lamps
150-399
400-999
>1,000
150-399
400-999
1%-10%
>1,000
150-399
400-999
>20%
>1,000
High Pressure Sodium Lamps
150-399
0%
400-999
>1,000
150-399
1%-10%
400-999
>1,000
150-399
11%-20%
400-999
>1,000
150-399
400-999
>20%
>1,000
0%

UPWARD EFFICIENCY IS THE PORTION OF LIGHT DIRECTED UP. BOTH HIGH-BAY AND LOW-BAY LUMINAIRES ARE AVAILABLE WITH OPAQUE REFLECTORS, WHICH DIRECT ALL OR MOST OF THE LIGHT DOWNWARD, AND WITH TRANSPARENT REFRACTORS, WHICH
DIRECT SOME LIGHT UP.
LER, OR LUMINAIRE EFFICACY RATING, DESCRIBES THE EFFICIENCY OF A LUMINAIRE IN TERMS OF RATED LIGHT OUTPUT (IN LUMENS) PER WATT OF ELECTRICITY USE. A LUMEN IS A STANDARD MEASURE OF LIGHT OUTPUT.
US DEPARTMENT OF ENERGY
B

another option. When selecting a consultant to assist with
energy issues, take the time to review his or her credentials. If
possible, check with several companies for references. Next,
ask that the consultant or firm prepare a proposal. There
may be a slight charge for this service.
COOLING SYSTEMS. One of the greatest expenditures for many plants is
refrigeration. Most bakeries or snack
food producers have some kind of cold
storage or freezer facility. The larger
the area that must be kept cold, the
higher the energy costs. Any facility
that includes a separate refrigerated
room must be sure the room is
properly insulated built tightly to
conserve refrigeration and maintained to ensure correct and efficient operation. There are a number of indicators that a bakery or
snack producer with significant
refrigeration or freezing capacity
can look for when conducting inhouse audits. These ultimately will
reduce energy costs and manage its refrigeration and freezing systems more effi-

106 / BAKING & SNACK / March 2006

ciently. According to Nathan Bartlett of Advanced Energy
Control, Randolph, WI, condensate buildup on walls, ice
buildup around door sand elsewhere, cold air flow from
refrigerators and freezers and or oil accumulation on
evaporator coils indicate operating inefficiencies.
Energy savings may be achieved when running a cold
storage facility through power factor correction, compressor motor control, electronic evaporator control system,
floating head pressure and pack control, maintenance and
monitoring, lighting, cold store door maintenance, heat
recovery, use of cheap-rate electricity, automatic noncondensable gas purgers, refrigerated loading docks and
selecting the right condenser.
Automatic power correction helps ensure that electrical energy used by the plant is applied more efficiently.
When electricity moves through lines, it travels in waves.
Installing power factor correction capacitors at the point
where electrical lines enter a plant can help ensure that
energy going into the facility is adjusted to better meet
the demands in the plant.
Every refrigerator and freezer has one or more entries
into the cold storage areas. The type of door that is installed can have a significant impact on energy use. Each
and every time that a door is opened, the cold storage
area heats up slightly, and additional energy must be expended to maintain the system.

Baking & Snack - March 2006

Table of Contents for the Digital Edition of Baking & Snack - March 2006