A monitoring and targeting procedure for improving the efficiency of usage of energy in breweries is described. On-line metering of the consumption of energy by each processing unit, with central recording and processing of the data from the meters, is used to compile a picture of the existing situation. It is then possible to compare the actual consumption figures with those which would be expected if each processing unit were running at optimum efficiency, which (as is shown by examples quoted from actual case studies) often reveals unexpected and serious levels of wastage. Each processing department is then required to take responsibility for improving energy efficiency within its own area. The same approach can also be applied to other utilities (water, carbon dioxide, nitrogen, etc.) which can be monitored and managed in conjunction with energy, thus increasing the opportunities for wastage reduction and consequent cost savings. Case studies have shown that the costs of installing the monitoring facilities are usually recovered through these savings within a few months.
Keywords : brewery consumption costs economisation efficiency energy management measurement