Assessment of methods to reduce the energy consumption of food cold stores

Energy is a major cost in the operation of food cold stores. Work has shown that considerable energy savings can be achieved in cold stores. Results from 38 cold store audits carried out across Europe are presented. ntial savings could be achieved if operation of cold storage facilities were optimised in terms of heat loads on the rooms and the operation of the refrigeration system. Many improvements identified were low in cost (improved door protection, defrost optimisation, control settings and repairs). In large stores (>100 m3) most improvements identified were cost effective and had short payback times, whereas in small stores there were fewer energy saving options that had realistic payback times. The potential for large energy savings of at minimum 8% and at maximum 72% were identified by optimising usage of stores, repairing current equipment and by retrofitting of energy efficient equipment. Often these improvements had short payback times of less than 1 year. h facility the options to reduce energy consumption varied. This indicated that to fully identify the maximum energy savings, recommendations need to be specific to a particular plant. General recommendations cannot fully exploit the energy savings available and therefore to maximise energy savings it is essential to monitor and analyse data from each facility.