SÜFFA 2023: dedicated to energy efficiency
Climate protection as a long-term market advantage: low-loss technologies and work processes are an important topic at SÜFFA 2023. It affects us all: climate crisis, impending gas shortages, rising energy prices. The manufacturing industry and medium-sized craft businesses are particularly affected by the spiraling costs - such as butcher shops, which usually have to spend a considerable part of their sales on energy. As always, a crisis can also be seen as an opportunity: The Stuttgart SÜFFA, trade fair for the meat industry, offers from October 21st to 23rd a wealth of information about energy-efficient technologies, suggestions and impulses for investments as well as plenty of opportunity for professional and collegial exchange.
Expensive heat and cold
"The idea of saving energy has long since arrived in the industry," says Wolfgang Herbst, deputy state guild master for the butcher trade in Baden-Württemberg. “There has been a lot of talk about bakeries lately, but butcher shops are actually even more energy-intensive. That’s why everything that can be reduced, from the counter to the refrigerated vehicle, is important.” The numbers speak for themselves: According to surveys by the SME Initiative on Energy Transition and Climate Protection, more than half of the energy consumed in operations is used to generate process and heating heat. With a share of around 50 percent of the total heat consumption, cooking, cooking and baking are among the most energy-intensive work processes, closely followed by building heating and hot water preparation. The rest of the energy required for refrigeration, processing and supply technology is usually covered with electricity. Here, the cooling is responsible for half of the demand.
Keep different starting points in mind
Companies whose average total energy consumption per processed ton of raw material is less than 1500 kWh work energy-efficiently – this is illustrated by a graphic by the Viennese that is often used Energy institute of the economy. But how do you get into this “green area”? The art of saving energy is to keep an eye on different starting points at the same time. In this way, a reduction of up to 25 percent can be achieved in the heat supply, for example by using the waste heat generated during cooling for building heating or hot water preparation. The cooling processes themselves offer potential savings of up to 15 percent. The building shell must not be forgotten: A reduction in heat and ventilation losses saves up to 40 percent of the energy used.
Adjusting screws with enormous potential
Often you just have to rethink, warns Herbst. The savings potential is “enormous overall” and a great deal can be achieved with targeted planning. “You can optimize workflows that utilize the systems as much as possible. It makes no sense to heat up three hundred liters of water for thirty white sausages.” Most of our colleagues now have heat recovery systems, but there are also “many small adjustment screws that don’t hurt anyone when you turn them”. Example lighting: “In the past, it often happened that you left the cold room with a crate in both hands and forgot to turn off the light. The lamp not only consumed electricity unnecessarily, but also gave off heat, so that more cooling was required. Today there is LED lighting with a motion detector. Close the door, turn off the lights!"
The climate-neutral butcher shop
A project funded by the European Agricultural Fund for the Development of Rural Areas shows how economic and ecological advantages can optimally mesh: Thanks to heat recovery and photovoltaic systems, the "pleasure center" of the Oberjettingen-based butcher's shop Klink is almost climate-neutral. "The more energy you can reuse yourself, the more economically you can work," says Deputy Managing Director Max Klink. In addition, environmental and climate protection are now a tangible market advantage. “Our customers generally attach great importance to sustainability. We have disclosed our philosophy, which has been very well received by our customers. In addition to energy efficiency, this also affects many other aspects of sustainability - for example biodegradable packaging for our daily specials." It will take some time for the whole thing to be amortized mathematically, but the financial considerations were not the only decisive factor: "You also have to be ideal stand behind it!”
The best way to see, hear and experience what is technologically possible today is at the SÜFFA in Stuttgart. Klink: "We have visited the trade fair regularly in recent years and received a lot of valuable information there, especially about machine equipment." With a focus on offers such as energy and supply management, refrigeration and air conditioning technology, lighting technology or operational planning, SÜFFA is particularly in questions of energy efficiency and sustainability are well positioned, confirms Wolfgang Herbst. “Within the industry there is a high willingness to invest, as it is about nothing less than the future viability of the companies. Investing in energy efficiency is an investment in the future!”
https://www.mittelstand-energiewende.de
https://www.energieinstitut.net/de
https://fleischerbw.de/
https://metzgerei-klink.de
About SÜFFA
People and markets come together at the SÜFFA in Stuttgart. It is the meeting place for the butcher trade and medium-sized industry. In the halls, exhibiting companies from the fields of production, sales and shop fittings present themselves to the competent specialist audience. The SÜFFA specials also make the trade fair an event that no specialist company should miss.
