NEWS

  • COOL-SAVE VIDEO +

    Read More
  • BEST PRACTICE GUIDE +

    This Best Practice Guide was prepared within the framework of the COOL-SAVE pro­ject “Development and dissemination of cost-effective strategies to… Read More
  • Coolsave project in Hall 7 In-Food Center at SIAL in Paris, October 20th 2014 +

    Coolsave project presentation in Hall 7 In-Food Center at SIAL in Paris, October 20th. TheCool-Save team  presented « Le froid, un sujet brûlant… Read More
  • COOL-SAVE at Chillventa 2014 +

    On 13 October, COOL-SAVE held a workshop at CHILLVENTA 2014 in Nurmeberg, Germany where technical partners Klas Berglof and Jaime… Read More
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May 2017
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What is Cool-Save?

 

SUMMARY

Development and dissemination of cost effective strategies to improve energy efficiency in cooling systems in food and drink sector

 

Around 15 – 20%[1] of the world energy consumption is produced by cooling and air condition systems.

Cooling installations by Vapor-compression mechanical system, which have a large untapped energy saving potential, are used in more than 90% cooling industrial installations.

Due to the strong energetic impact of cooling systems in food and drink sector, effective and realistic saving strategies are needed.

Control systems used nowadays don’t have an effective adaptation to work conditions and don’t take in account energy optimization criteria. Most automatic controls implemented are PID regulations, manually adjusted in the start-up process of the installation, which only try to meet quickly the required cooling demand, without considering energetic criteria.

The main objective of the COOL-SAVE project is based in the optimization of the Vapor-compression mechanical systems in the food and drink sector, which is the biggest manufactured sector in the UE with a global turnover of 815 billions of Euros in 2004 (14%[2] of the total industry), and giving work to 4[3] million people.

The energy and money saved with the implementation of energy efficiency strategies is a key factor for a sector under a big economic crisis, which needs to improve their competitiveness. The reduction of energy consumption together with environmental impact minimization could be the basis of a sustainable economic growth.

The COOL-SAVE project aims to reduce industrial energy consumption in cooling installations by Vapor-compression mechanical system in the food and drink sector through the dissemination of cost effective energy efficiency strategies implementation.

 


[1] Saving energy in refrigeration air conditioning and heat pump technology, International Institute of Refrigeration – IIR guides

[2] CIAA data.

[3] Eurostat data.

WORK PLAN

The specific objective and impacts of the COOL-SAVE proposal will be achieved through five progressive steps, which are the outcomes of  the work performed by the different members of the COOL-SAVE project during the project life time:

  • Cooling system’s consumption energy analysis in food and drink companies in the most representative climatic areas across Europe. Data will be collected in selected cooling systems to get objective information about the potential energy saving in the food and drink sector. This data analysis will be done in food and drink business leaders companies located in different climatic areas across Europe.
  • Energy saving strategies derived from energy simulations The use of energy analysis tools will be used to characterize and provide thermal systems models for each  cooling installations. Thanks to these simulations, the possible energy saving strategies will be validated.
  • Cost benefit analysis: Energy and money saved Vs implementation cost. Once strategies to improve efficiency in the cooling systems of food and drink industries have been set, it is important to analyse how they can be carried out by the industries. Taking into account the current economic situation, it is essential to present strategies that can not only reduce the electrical energy consumption of the cooling systems but also be easily introduced and recovered by the industries in a reasonable period of time.
  • Good practices guide about potential energy and money saving improving cooling systems energy efficiency. A guide of good practices will compile the main strategies used to optimize the cooling systems reducing thus the electrical consumption of food and drink industries in all the different climate areas identified. In order to elaborate it, the preparatory work will take into consideration the results achieved in the audits performed with the help of the Energy Analysis Tools, the opinion of leader industries within the food and drink field as well as from the professionals in charge of the installation of industrial cooling systems (for further information, see task 4.3). Moreover, the guide will also contain a section focusing on maintenance and another one providing information on  the different financial grants available at a regional or national level to improve power efficiency of the industries cooling systems.  This guide will be used to convince industries to improve the energy performance of their cooling systems by implementing concrete and financially attractive good practices.

To be able to guarantee a perfect ongoing of this works general Management activities are also previewed such as :

  • Keeping an effective communication among all project partners in order to assure a collaborative work.
  • Coordination of the partners in charge of the described project activities, both from a technical and an administrative point of view.
  • Checking project partners’ reports from a technical and administrative point of view
  • Checking quality and managing risks
  • Keeping contact with the EACI.

One of the most important parts of the project once achieved the expected results is the  Communication. The partners involved in the proposal will on the one hand create an efficient and necessary communicative atmosphere among them and on the other hand, contribute to the transfer of knowledge of the project to the stakeholders involved.

This transfer of knowledge will be fulfilled through different communication strategies bearing in mind the different target groups it will be addressed to.

This will assure a wide and clear dissemination of the results to all the stakeholders targeted within the action.

Within this dissemination of the results some specific actions are expected from the EACI and are contemplated as  EACI dissemination activities.

Which expect the project partners to contribute, upon request by the EACI, to common dissemination activities to increase synergies between, and the visibility of IEE-supported actions.

EACI dissemination activities

 

The work package covers resources to contribute, upon request by the EACI, to common dissemination activities to increase synergies between, and the visibility of IEE-supported actions.

Communication 

 

The aim of this work package is to promote the project's results and the good practices guideline within the whole food and drink industry and sector. All decision makers in this industry should ultimately be aware of the identified energy and costs savings opportunities related to the optimisation of their cooling plants.

This transfer of knowledge will be fulfilled through different communicative strategies bearing in mind the different target groups.

Although the project is line with the food and drink sector, the results of the project will be focused on the industrial sector (food processing industry, storage centers, etc.)

In any case, a significant part of the retail sector could benefit of the best practice guide in order to apply some measures to reduce their energy consumption. With the objective to transfer this knowledge to the retail sector, the Food and Drink Federations taking part in this project will focus their dissemination activities in industrial and retail companies from the food and drink sector.

Good practices guide about potential energy and money saving improving cooling systems energy efficiency

 

The guide of good practices is the key output of the project. It aims to compile the main strategies used to optimize the cooling systems reducing thus the electrical consumption of food and drink industries in all the different climate areas identified. In order to elaborate it, we will bear in mind the results achieved in the audits performed with the help of the Energy Analysis Tools, the opinion of leader industries within the food and drink field as well as that from professionals in charge of the installation of industrial cooling systems. Moreover, there will be also a section including the different financial grants available at a regional or national level, used to implement systems that improve power efficiency of the industries cooling systems.

This guide will be used to make industries aware of the different available options they have in order to reduce electrical consumption through the optimization of their cooling systems.

Cost benefit analysis : Energy and money saved Vs implementation cost

 

Once the generic strategies to improve efficiency in the cooling systems of food and drink industries have been identified, it is important to analyse how they can be carried out by the industries. Taking into account the current economic situation, it is essential to present generic strategies that can not only reduce the electrical energy consumption of the cooling systems but also be easily implemented, financed and recovered by the industries in a reasonable period of time.

 

Energy saving strategies derived from energy simulations

 

The use of energy analysis tools in order to obtain performance and efficiency data of the installations studied will provide an added value to the traditional energy audits services that in this case will be differentiated because of the integration of techniques of energy simulation that will be able to characterize and provide thermal systems models applied to cooling installations.

The achievement of potential improvement lines on the audited plants and the required possible strategies to be implemented will be validated with the support of techniques that will simulate the operation of the plants under new criteria and scenarios.

 

Cooling system’s consumption energy analysis in food and drink companies in the most representative climatic areas across Europe

 

Data analysis in selected cooling systems to get objective information about the potential energy saving. This data analysis will be done in food and drink business leaders companies located in different climatic areas across Europe.

The rational for auditing 25 cooling plants spread among 5 different climate zones is that the entire project is based on the fact that there are many small changes that could be done on the cooling plants that can suppose to the plant great amount of savings refereed to Energy consumption.

Some of these changes are related to the geographical positioning of the company due to the fact that temperature and humidity conditions of the external air could play an important role on the capacity of dissipating the plants’ heat so as in the working conditions of the plant and consumptions.

On the previous table there is a list of companies that are already committed to take part in the data Analysis where it can be seen that at least 11 companies of climate zone 9 are committed, 7 of zone 8, 3 of zone 7 and 2 of zones 6.

 

Management: consortium management, including consortium meetings, monitoring and evaluation of progress/results and reporting

 

The objective of this WP is both, to keep control and assure effectiveness on the following issues:

- Keeping an effective communication among all project partners in order to assure a collaborative work.

- Coordination of the partners in charge of the described project activities, both from a technical and an administrative point of view.

- Checking project partners’ reports from a technical and administrative point of view

- Keeping contact with the EACI.