A bread manufacturing company in Southern Connecticut engaged Loureiro to conduct an Energy Use Assessment to help them identify ways to reduce energy consumption in their bakery. Using European and American ovens, the facility produces 15,000 pounds of bread every day. Without compromising their production, the bakery wanted to improve the efficiency of its energy systems, which include ovens, refrigerators, storage, and boilers.
Over the course of a three-day site visit, Loureiro identified energy reduction opportunities related to gas and electricity use and performed individual assessments of each energy system, studying the bakery’s ovens, freezer, coolers, cold storage, boilers, HVAC, and compressed air. During the visit, Loureiro worked with the bakery’s executive team to prepare energy metrics and identify the bakery’s goals. Loureiro employed the “inside out” approach, reviewing energy all the way from its end use back towards its generation. This approach assisted in identifying a wide array of energy reduction opportunities by focusing on eliminating non-value add energy use first and then on improving and optimizing the value add energy use.
After the visit, Loureiro provided a detailed report on the estimated energy and cost savings with utility incentives. The Energy Use Assessment identified a potential 23% energy cost reduction and a 28% energy reduction for the site, equating to yearly energy savings of 310,974 kWh of Electricity, 93,441 CCF of Gas and associated cost savings of $112,621 per year. In its entirety, the project had the estimated simple payback period of 0.4 years with incentives and 0.75 years without incentives. With approval by the utility provider, incentives were rewarded after the bakery implemented the recommended changes.
Of the eleven energy opportunities identified:
- 4 offered a payback of less than 6 months
- 3 offered a payback of 6 – 12 months
- 2 offered a payback of 1 – 2 years
- 2 offered a payback of greater than 2 years without incentives
By conducting an Energy Use Assessment, the bakery was able to identify the potential to reduce energy use by 28% and costs by over $100,000 per year, allowing them to reinvest savings into their top priority: baking bread for the southern Connecticut community.