optimizing resources for improved performance
TRANSCRIPT
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Optimizing Resources For Improved Performance
CIPEC Energy Summit 2018
GAY LEA FOODS CO-OPERATIVE LTDMAY 30, 2018
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ZBIGNIEW EWERTOWSKI, P.ENG.DIRECTOR, OPERATIONS TECHNOLOGY
GAY LEA FOODS CO-OPERATIVE LTD.5200 Orbitor Drive
Mississauga, Ontario
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GAY LEA FOODS briefly:
• 11 manufacturing facilities: 9 in Ontario, 1 in Manitoba, 1 in Alberta
• 662,000,000 litres of milk processed in F2017 (bovine and goat combined)
• Employees: 1,012• Sales in F2017: 788 M
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Gay Lea range of products:
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Fluid milk, Cream, Whipped Cream, Various Cheeses, Cottage Cheese, Sour Cream, Butter, Milk Powder, Yoghurt
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SPECIFIC NATURE OF DAIRY INDUSTRY
1. Biologically active substrates – dynamic in nature2. Perishable foods3. Shear sensitive4. Heat treatment to destroy pathogenic microorganisms
and extend shelf life:- Pasteurization and sterilization- Refrigeration and freezing- Concentration and Drying
5. Sanitary aspects6. CFIA compliance
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SAVING ENERGY AND WATER
SAVING ENERGY AND WATER MAKES SENSE FROM ABUSINESS & ENVIRONMENTAL PERSPECTIVE
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ENVIRONMENT
Environmental issues specifically associated with dairyprocessing facilities include the following:• Wastewater• Solid waste• Emissions to air• Energy consumption
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BENCHMARKING PROCESS
• By benchmarking energy and water intensity against a known
reference dairy process we can evaluate the energy and water
efficiency of our processes
• The reference dairy process is based on existing and proven
practices and technologies identified from available sources.
• Benchmarking can be used as an energy management strategy
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BENCHMARKING cont’d
• The benchmark score values can be used to indicate relative performance of our dairy process compared to the most efficient process identified e.g. European BAT (Best Available Technology).
• The outcomes from comparisons may become a basis to evaluate potential for savings and to consider future improvements
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KPI
We develop KPIs for what we can control at the plant operations
level. Key metrics include reducing kWh of electricity, m³ of
natural gas and water, and kg of BOD concentrations
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EXAMPLES FROM THE BENCHMARKING PROCESS
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PLANT "A" Electricity Usage (2016)
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0.138 0.1370.150
0.136
0.161 0.1670.180
0.163 0.168 0.171
0.148
0.222
0.000
0.050
0.100
0.150
0.200
0.250
kWh
adj./
Litr
e M
ilk
Month
Electricity (kWh adj./L) Average
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Plant "A" Natural Gas Usage (2016)
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0.022
0.0250.023
0.0210.021
0.018
0.0150.017
0.018
0.020 0.021
0.027
0.000
0.005
0.010
0.015
0.020
0.025
0.030
Cub
ic M
eter
/Litr
e M
ilk
Month
Gas (m3/L) Average
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Plant "A" Water In Usage (2016)
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3.3883.696
4.026
3.502
3.9953.732 3.694
3.3103.650
3.899
3.422
5.187
0.000
1.000
2.000
3.000
4.000
5.000
6.000
Litr
e W
ater
/Litr
e M
ilk
Month
Water In (L/L) Average
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Plant "A" Wastewater Generation (2016)
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3.0822.750 2.877
2.520
2.890 2.804 2.8232.555
2.785
3.1622.810
4.827
0.000
1.000
2.000
3.000
4.000
5.000
6.000
Litr
e W
ater
/Litr
e M
ilk
Month
Water Out (L/L) Average
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GAY LEA FOODS’ RESOURCES SAVING INITIATIVES
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WATER
• Reduction of demand for water in processing
• Reduction of demand for water in cleaning
• Reduction of demand for water in utilities
• Water recycling and reuse
• Wastewater treatment processes
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ENERGY: ELECTRICITY AND HEAT
• Conducted Audits to identify opportunities • Implementation of the findings in the compressed air and
steam• Heat recovery
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YIELD OPTIMIZATION AND PRODUCT RECOVERY
• Sources of product loss
• The cost of product loss
• Efficient processing and process control
• Minimizing waste
• Maximizing product recovery
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GOAL
Reduce first, Recover-Reuse last
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Q&A
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