Supermarket Perimeter - November 2019 - 62

OPERATIONS

by Andy Nelson

IN TODAY'S HYPER-COMPETITIVE FOOD WORLD, getting
an edge by whatever means
necessary can be the difference
between thriving and just getting
by. More and more companies
are finding that making their central kitchens, commissaries and
other facilities more energy-efficient is not only good for the
environment, but good for their
bottom line.
Chad Ott, co-owner of
Pewaukee, Wisconsin-based
design firm Mehmert Store
Services Inc., says selling clients
on the need to invest in more
energy-efficient lighting is usually
"an easy one."
It wasn't always that way, Ott
says. When LED lights first came
out, many thought it was too
expensive to make the switch.

That mindset has since done a
180 - and not just because of
energy efficiency.
"We work with them to help
them understand that an investment in an LED changeout benefits them in two ways," Ott says.
"It reduces costs, and it lights
your product better."
Putting in a new lighting
system for one client, for example
- one with sensors, dimmers and
timers to limit use to only when
it was needed - produced a 22%
energy savings, he says.
In addition to lighting systems,
the choice of compressors used
to run the facility can have a
huge impact on energy efficiency
and savings, Ott says.
With older compressor systems, they're either all the way on
or all the way off, Ott says. Newer

Albrecht's Sentry Foods in Delafield, Wisconsin, installed new lighting to better spotlight its products.
A secondary benefit? Cost savings through more efficient LED technology.
62 - NOVEMBER 2019

www.supermarketperimeter.com

save big on energy, Ott says. "You
can, for instance, put in a system
to mix the dry, hot air near the
ceiling with the cool, damp air on
the floor, which makes everything
run better."

Blue Diamond opens
new green facility
Almond industry leader Blue
Diamond Growers has opened a
new 52,000 square-foot, energy-saving manufacturing facility
in Salida, California.
The facility includes new
pasteurization technology and
processing lines. The opening
follows the recent groundbreaking of Blue Diamond's receiving
warehouse on the same property
in Salida, which is the largest
almond receiving station in
the world.
"It's an exciting time for
Blue Diamond as we continue
to invest in our facilities here
in Salida and across the Central
Valley to better meet the growing
demand for our products worldwide," says Mark Jansen, president and CEO of Blue Diamond.
"The new building design and
innovative processing technology
we're deploying provides the
highest quality almonds to our
customers and consumers."
With the new facility, Blue
Diamond became the first in the
almond industry to use Log5
technology across two of its natural pasteurization lines - one for
processing whole almonds and
the other for dry roasting on an
integrated line. A third line uses
innovative design with custom
features to produce the finest
flour texture in the industry.
The new CALGreen facility
features several energy-saving
attributes including LED lighting,
a multi-staged HVAC system,
and temperature-controlled
processes. To meet and exceed
today's stringent food safety

MEHMERT STORE SERVICES

ENERGY
EFFICIENCY

frequency drive and digital scroll
systems automatically "communicate" with the cases and other
equipment they're running to see
how much energy they need at a
particular time.
"If a case needs 10%, it can get
10%," Ott says. "When you go
from 100% to 10%, you start to
see efficiencies pretty quickly."
In 2018, Mehmert worked with
a client that used 12 compressors
to run its building. The solution
was replacing those 12 with just
four energy-efficient frequency
drive compressors that brought
the company's energy bill down
considerably.
The cases companies use to
keep their foods at the right temperature also can vary wildly in
how much energy they use, Ott
says. That same client that cut its
energy costs by 22% by putting
in more energy-efficient lights
saved another 22% by installing
cases that kept the cold and hot
in just as well without using as
much electricity.
Making sure air is circulating
properly through a building is
another way to help companies


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Supermarket Perimeter - November 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - November 2019

Supermarket Perimeter - November 2019
Editor's Note - Waste not
Contents
The Wire - Technomic’s top 2020 foodservice trends
Sobeys testing smart carts
Meijer invests in autonomous work software
Trade TALKS
EXTENSION GRANTED ON LABELING COMPLIANCE
FLAVOR FORWARD
BACON, BOOZE & BBQ
Bakery - Impulse sales
MUFFINS
A clean label option
Abe’s Allergen-Free Alternative
Deli - CHARCUTERIE
PROSCIUTTO STILL ON TOP
Deli - Flatbreads
READY TO BE THE STAR
ONE NAME, MANY PRODUCTS
Meat & Poultry - NOSE-TO-TAIL
Sustainability benefits
Turkey
A DELI PUSH
Produce - Root-to-stem
TOP OF THE CHARTS
Citrus
Seafood - Flounder & halibut
Food Safety - SEAFOOD BEST PRACTICES
COMMISSARY INSIDER
HYGIENE APPAREL
SPOTLIGHT - THE SCIENCE OF FRYING DONUTS
COMPANY PROFILE - AHOLD’S RHODE ISLAND PROCESSING FACILITY/ INNOVATION CENTER
AHOLD INVESTS IN ELECTRONIC SHELF LABELS
OPERATIONS - ENERGY EFFICIENCY
Product Showcase
Advertisers
Supermarket Perimeter - November 2019 - Supermarket Perimeter - November 2019
Supermarket Perimeter - November 2019 - Supermarket Perimeter - November 2019
Supermarket Perimeter - November 2019 - 2
Supermarket Perimeter - November 2019 - Editor's Note - Waste not
Supermarket Perimeter - November 2019 - Contents
Supermarket Perimeter - November 2019 - 5
Supermarket Perimeter - November 2019 - Meijer invests in autonomous work software
Supermarket Perimeter - November 2019 - 7
Supermarket Perimeter - November 2019 - Trade TALKS
Supermarket Perimeter - November 2019 - 9
Supermarket Perimeter - November 2019 - EXTENSION GRANTED ON LABELING COMPLIANCE
Supermarket Perimeter - November 2019 - 11
Supermarket Perimeter - November 2019 - 12
Supermarket Perimeter - November 2019 - 13
Supermarket Perimeter - November 2019 - FLAVOR FORWARD
Supermarket Perimeter - November 2019 - 15
Supermarket Perimeter - November 2019 - BACON, BOOZE & BBQ
Supermarket Perimeter - November 2019 - 17
Supermarket Perimeter - November 2019 - 18
Supermarket Perimeter - November 2019 - Bakery - Impulse sales
Supermarket Perimeter - November 2019 - 20
Supermarket Perimeter - November 2019 - 21
Supermarket Perimeter - November 2019 - MUFFINS
Supermarket Perimeter - November 2019 - 23
Supermarket Perimeter - November 2019 - Abe’s Allergen-Free Alternative
Supermarket Perimeter - November 2019 - 25
Supermarket Perimeter - November 2019 - Deli - CHARCUTERIE
Supermarket Perimeter - November 2019 - 27
Supermarket Perimeter - November 2019 - PROSCIUTTO STILL ON TOP
Supermarket Perimeter - November 2019 - 29
Supermarket Perimeter - November 2019 - Deli - Flatbreads
Supermarket Perimeter - November 2019 - 31
Supermarket Perimeter - November 2019 - READY TO BE THE STAR
Supermarket Perimeter - November 2019 - ONE NAME, MANY PRODUCTS
Supermarket Perimeter - November 2019 - Meat & Poultry - NOSE-TO-TAIL
Supermarket Perimeter - November 2019 - Sustainability benefits
Supermarket Perimeter - November 2019 - 36
Supermarket Perimeter - November 2019 - 37
Supermarket Perimeter - November 2019 - Turkey
Supermarket Perimeter - November 2019 - A DELI PUSH
Supermarket Perimeter - November 2019 - 40
Supermarket Perimeter - November 2019 - 41
Supermarket Perimeter - November 2019 - Produce - Root-to-stem
Supermarket Perimeter - November 2019 - 43
Supermarket Perimeter - November 2019 - TOP OF THE CHARTS
Supermarket Perimeter - November 2019 - 45
Supermarket Perimeter - November 2019 - Citrus
Supermarket Perimeter - November 2019 - 47
Supermarket Perimeter - November 2019 - Seafood - Flounder & halibut
Supermarket Perimeter - November 2019 - 49
Supermarket Perimeter - November 2019 - Food Safety - SEAFOOD BEST PRACTICES
Supermarket Perimeter - November 2019 - 51
Supermarket Perimeter - November 2019 - 52
Supermarket Perimeter - November 2019 - HYGIENE APPAREL
Supermarket Perimeter - November 2019 - 54
Supermarket Perimeter - November 2019 - 55
Supermarket Perimeter - November 2019 - SPOTLIGHT - THE SCIENCE OF FRYING DONUTS
Supermarket Perimeter - November 2019 - 57
Supermarket Perimeter - November 2019 - COMPANY PROFILE - AHOLD’S RHODE ISLAND PROCESSING FACILITY/ INNOVATION CENTER
Supermarket Perimeter - November 2019 - 59
Supermarket Perimeter - November 2019 - AHOLD INVESTS IN ELECTRONIC SHELF LABELS
Supermarket Perimeter - November 2019 - 61
Supermarket Perimeter - November 2019 - OPERATIONS - ENERGY EFFICIENCY
Supermarket Perimeter - November 2019 - 63
Supermarket Perimeter - November 2019 - Product Showcase
Supermarket Perimeter - November 2019 - Advertisers
Supermarket Perimeter - November 2019 - 66
Supermarket Perimeter - November 2019 - 67
Supermarket Perimeter - November 2019 - 68
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