A commercial bakery planned to replace the refrigeration system which provides cooling of dough during mixing. The bakery retained SDE to evaluate the three options quoted by the vendor and determine the potential energy savings for each.
SDE verified the refrigeration heat loads, daily and seasonal duty cycles, and equipment sizing requirements. SDE evaluated the expected energy use of the baseline system (replace in kind) and of the three alternatives and determined energy savings and expected payback for each alternative. SDE also presented several additional design and operational suggestions for additional energy savings.
Estimated energy savings: $70,000 to $100,000 per year