Food & Beverage Processing

CIP systems, pasteurizers, chillers and washdown processes often run on schedules established years ago. They can consume water and energy whether production is active or not, while a monthly bill provides no way to separate one load from another. Permanent submetering makes those schedules visible so your team can adjust them and verify the result—often with little or no capital spending.

Meters on the incoming main, CIP skid and washdown lines show where each shift’s water goes. Because many CIP recipes rely on fixed timers, a rinse may continue after it has achieved its purpose. Measuring litres per cycle and per circuit helps sanitation teams identify extended rinses, leaking return valves and the circuits worth investigating first.

The same principle applies across the facility. Pasteurizer water may continue flowing between runs, condenser fouling can raise refrigeration head pressure at the same load, and a cold room can drift overnight. A monthly bill combines these events into one total; interval data separates them by time, process and cause.

Your Scope 1 and Scope 2 emissions may form part of your customers’ Scope 3 inventories, which is why requests for measured energy data keep increasing. The same measurement approach supports a facility water balance: compare each source with known end uses and quantify what remains unaccounted for. Because the balance is built from permanent meters, it can be updated continuously instead of becoming a one-time report.