Energy use was evaluated against the facility’s operating conditions rather than annual spend alone.
Completed outcome
12% lower total energy cost at a food and beverage plant
Food and beverage facility · Northern Mexico
Situation
Management needed to distinguish system losses from production-driven demand while protecting temperature, process, and product conditions.
The facility received a combined view of utility system performance, operating conditions, and the financial sequence of improvements.
Work performed
- Utility system baseline
- Review of operating conditions
- Production context
- Financial prioritization
Findings
The baseline, decision, and outcome remain distinct
The recommendation gave operations, engineering, and finance a practical sequence with stated dependencies.
Technical and operating measures were ordered by value, dependency, and implementation readiness.
The completed program reduced total energy cost by 12%.
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- Vendor-neutralCompensated only by the client
- CEMCertified Energy Manager
- CMVPCertified Measurement and Verification Professional
- ISO 50001Lead Auditor
- ASHRAEMember, ASHRAE 211 methodology
- IPMVPVerified engagements
- Since 2015Mexico City and New York