- COURSE OUTLINE
- SPEAKER BIO(S)
As a result of this course, you will be able to:
- Discuss the most energy intensive equipment and processes found in key sectors of the industry.
- Recognize energy saving options as it relates to refrigeration equipment.
- Identify specific strategies for improving performance of industrial refrigeration systems.
- Discuss specific improvement implementation strategies and their challenges.
Who should attend?
Facility operators and maintenance personnel, contractors, system operators, design engineers and equipment vendors; production staff; industrial refrigeration technicians; and anyone with basic knowledge and interest in industrial food processing energy efficiency best practices.
Under relentless pressure to reduce production costs while not sacrificing quality? Energy efficiency is one place to look. Through lecture, case studies and group exercises, we’ll explore the opportunities for energy savings in the food processing industry with a focus on refrigeration systems; a proven energy hog in many plants.
First, we’ll review energy benchmarking data and discuss the most energy intensive equipment and processes found in key sectors of the industry. Next, we’ll zero in on refrigeration systems and technologies. Operational changes for improved refrigeration system efficiency will be explored including: condensing pressure reduction, suction pressure increase, compressor sequencing and evaporator defrost. Finally, we’ll discuss variable frequency drive advantages and disadvantages, appropriate applications and control recommendations. To wrap up the course, key elements in the development of a successful implementation strategy will be shared, as well as common challenges.
8 am: Registration and continental breakfast
8:30 am–4 pm: Program (lunch and breaks provided)
The registration fee for attending this full-day course is $129, which includes continental breakfast, lunch and breaks. There is limited availability, so you are encouraged to register early.
Site information will be sent with your enrollment confirmation. If you have any special needs (e.g. dietary, physical), please let us know at the time of registration. All requests will be kept confidential.
Photo and video rights
We reserve the right to use photographs taken during the event for promotional purposes. Also, this program may be video taped for future publication.
Please note that in order to receive continuing education credits, you must be present for the entire training; partial credit cannot be given.
AFE This program supports a topic within the body of knowledge outlined by the Association for Facilities Engineering CPE/CPMM/CPS Certification Programs, and should count as 0.6 CEUs (6.0 hours) toward re-certification.
BOC This course offers up to 6 points for BOC certified operators.
BOMI This course is approved for 6 continuing professional development points toward renewal of the professional designations offered by BOMI International.
GBCI Seventhwave is a provider of GBCI approved courses for continuing education. This is a GBCI approved course and offers 6 CE hours. Seventhwave is also a USGBC Education Partner.
A look at energy consumption by sector and process
- Energy data benchmarks (sub-sectors meat, poultry, cheese, fluid milk, flour/grain, bread/bakery)
- General Mills energy management case study
- Audience participation exercise (energy allocation)
Opportunities for energy savings by sector and process
- Project ideas for energy efficiency (what’s popular now)
- Potential savings by key process
- Non-energy savings considerations
Process load reduction
- Doorway infiltration basics and door technologies
- Regeneration effectiveness in high temperature/short time pasteurization
Case studies related to food processing energy efficiency
- Compressed air
- Heat recovery
- Burner efficiency
Industrial refrigeration systems and technologies
Opportunities for improved refrigeration system efficiency through operational changes
- Condensing pressure reduction
- Suction pressure increase
- Compressor sequencing
- Evaporator defrost
- Case studies
Variable frequency drives
- Technology overview including advantages and disadvantages
- Applications to consider in refrigeration systems
- Control recommendations
Implementation strategy development and management
Todd Jekel PE, PhD
Industrial Refrigeration Consortium, University of Wisconsin—Madison
In his current role; Todd conducts applied research, shares knowledge and provides technical assistance in all aspects of industrial refrigeration systems and components. Refrigeration load and energy calculations, refrigeration system and component modeling, accumulator design, two-phase flow, condenser control strategies, and design of safety relief vent systems are some of his special interests in industrial refrigeration.
Throughout his career, Todd’s has been involved in the development and delivery of a variety of educational webinars and courses. He is a member of both ASHRAE and IIAR and is involved in multiple refrigeration related committees within those organizations. Todd received his bachelor’s degree in mechanical engineering from Calvin College and master’s degree in mechanical engineering and doctorate in mechanical engineering from the University of Wisconsin-Madison.
Jeff joined Franklin Energy in 2008. He performs energy assessments and advises commercial and industrial, multifamily, non-profit, school and government customers regarding energy efficiency measures to be implemented in customer facilities. Jeff is responsible for generating reports and calculating energy savings based on assessment data and historical energy use. He graduated from the University of Wisconsin-Madison with a bachelor’s degree in industrial engineering. He is a member of a team of energy professionals that works directly with utility account managers on a daily basis to ensure their customers are on the cutting edge of energy efficiency.
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Can't make it on September 21?
This course will also take place on September 19 in Green Bay.
Call 608.210.7114 or email our registration contact.