Krainer Fleisch- und Wurstwaren

Food and beverage

Sub-Sector: meat
Project Name: Krainer Fleisch- und Wurstwarenfact_sheet_icon_25
(click to open fact sheet and detailed project description)

Changes in the production and energy supply:

  • New osmosis system for treatment of boiler water,degassing heat exchanger, reduction in steam traps

  • Water optimisation by own well water and wastewater treatment

Project Description:

The Franz Krainer meat and sausages GmbH was founded in 1959, their main market is the food trade in Austria, Germany and Switzerland. For cooking, roasting, Aging and blanching process heat demand is high.

Continue reading

Confidential Company B, Poland

Food and beverage

Sub-Sector: Meat
Project Name: Confidential Company B, Poland fact_sheet_icon_25
(click to open fact sheet and detailed project description)

 

Changes in the production and energy supply:

  • Process Optimization
  • Heat Integration
  • Energy Efficiency

Project Description:
The objectives were to reduce the energy waste on the media supply with special focus on the internal distribution network, to analyse profitability of replacement or modernisation of current heat source, to identify possible energy savings from process modifications, to develop a heat recovery concept, to optimize the working parameters of equipment related to heat production and consumption and to verify energy efficiency of cooling systems.

Go back to the Best Practice Examples Overview.

Confidential Company C, Poland

Food and beverage

Sub-Sector: Meat
Project Name: Confidential Company C, Poland fact_sheet_icon_25
(click to open fact sheet and detailed project description)

 

Changes in the production and energy supply:

  • Process Optimization
  • Heat Integration
  • Energy Efficiency

Project Description:
The objectives were to reduce the energy waste on the media supply with special focus on the internal distribution network, to check profiability of replacement or modernisation of current heat source (switch towards poli-generation systems), to identify possible energy savings from process modifications, to develop a heat recovery concept (for pig burning oven), to optimize the working parameters of equipment related to heat production and utilisation.

Go back to the Best Practice Examples Overview.

Confidential Company D, Poland

Food and beverage

Sub-Sector: Meat
Project Name: Confidential Company D, Poland fact_sheet_icon_25
(click to open fact sheet and detailed project description)

 

Changes in the production and energy supply:

  • Process Optimization
  • Heat Integration
  • Energy Efficiency

Project Description:
The objective was to develop a heat recovery concept for the exhaust steam generators and for the drying process (3 dryers).

Go back to the Best Practice Examples Overview.

Fleischwaren Berger, Austria

BPE_BergerFood and beverage

Sub-Sector: Meat industry
Project Name: Fleischwaren Berger  fact_sheet_icon_25
(click to open fact sheet and detailed project description)

Changes in the production and energy supply:

  • Storage
  • RES: Solar Thermal

Project Description:
Fleischwaren Berger GmbH is a meat-processing company (Sieghartskirchen, Austria) producing approximately 80-90 tons of meat and sausage products per day.   Continue reading

Cured Ham Montesano, Spain

BPE_CHMFood and beverage

Sub-Sector: Meat industry
Project Name: Cured ham Montesano fact_sheet_icon_25
(click to open fact sheet and detailed project description)

Changes in the production and energy supply:

  • RES: Solar Thermal

Project Description:
Food industries have typically a high potential for solar process heat at low temperature due to specific washing and cleaning needs. The company Montesano had done the installation of a solar thermal system in Jerez de los Caballeros with good results. Continue reading