date:Jun 16, 2020
bility, the food manufacturer had already made a great effort to reduce the energy balance when the plant was designed. It uses to the greatest possible extent, for example, the low external temperatures of the Swedish climate to achieve a cooling temperature of 0.5 degrees Celsius for the cooling circuit, which cools the produced cheese from 60 to 30 degrees Celsius. Yet energy losses that the company had been unable to localise for some time occurred here as well.
The potentials of the FlexF