United States, August 24, 2010
|  PepsiCo's Frito-Lay Perry, Ga., facility today became the state's first building to be awarded LEED® for Existing Buildings (EB) Gold certification from the U.S. Green Building Council (USGBC), as verified by the Green Building Certification Institute (GBCI). LEED is the nation's preeminent program for the design, construction and operation of high performance green buildings.
"Achieving LEED EB Gold certification is a major achievement on an already stellar year here at Frito-Lay Perry, which was named Georgia's Manufacturer of the Year," said Craig Hoffman, technical manager, Frito-Lay Perry. "Our associates and business partners worked diligently to enable our 22-year-old facility to be recognized nationally as an environmentally-friendly site. It makes it even more special that we are the first facility to receive this award in the state, and we can assist others in their pursuit of minimizing their environmental footprint."
"PepsiCo's Frito-Lay business unit is leading the way in helping USGBC realize our vision of a sustainably-built environment within a generation," said Rick Fedrizzi, President, CEO & Founding Chair, U.S. Green Building Council. "This is the company's fourth LEED for Existing Buildings Gold certified building and others are on track to become members of the LEED family of green buildings."
To achieve LEED EB Gold certification, the company's Perry sustainability strategy included implementing a number of green design and construction features, water reduction technologies and practices, as well as improved waste management.
Energy reduction: The Perry facility has reduced its natural gas consumption by 35% and its electricity use by 27% per pound of product since 2000 by implementing changes such as installing waste heat recovery boilers, improved maintenance systems, and upgraded oven burners.
Water reduction: The facility has reduced its water consumption by 38% per pound of product since 2000 through a company-wide low water corn cook process, and installing low-flow solar-powered faucets and flush valves. Also, none of the site's process wastewater goes to the sewer; 100% of the process wastewater is used to irrigate the facility's massive 1,500-acre lot.
Recycling: As of July 2010, less than 1% of the Perry facility's solid waste goes to landfill. The site has achieved this through an employee-led plastic recycling program reusing cardboard shipping boxes multiple times, and allocating waste product for use in animal feed.
Frito-Lay Perry has earned numerous industry awards in the past two years, including Georgia's Manufacturer of the Year and a consistent rating by OSHA as one of the Safest Workplaces in North America, a classification achieved by less than 1 percent of all U.S. facilities in every industry.
Frito-Lay Perry has been a part of the Houston County community for more than 20 years and employs more than 1,300 associates. The nearly 990,000 square foot building sits on 1,500 acres of land. Frito-Lay Perry produces some of America's favorite snacks including Lay's and Ruffles potato chips, Fritos corn chips, Tostitos tortilla chips, Doritos tortilla chips, and SunChips multigrain snacks.
Frito-Lay North America now has four LEED EB Gold certified buildings, including its corporate headquarters in Plano, Texas, and three manufacturing facilities in Casa Grande, Ariz., Topeka, Kan., and now Perry, Ga. | | | |
| Netherlands, July 06, 2010
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To the potato specialties belong a wide range of products, shapes and flavours, for example hash browns, specialty cuts, snacks and potato puree. The core process of many potato specialties consists of a blanching, cooling and cooking line. In most cases the products are being cooled down after cooking, and mixed with flavours and herbs or granules. After that, they are being formed or dosed and often fried. The innovative blanching, cooling and cooking processes of FTNON are specifically designed to ensure that the product’s natural characteristics are maintained, with a high degree of control.
Dynamic Cloud Control system (DCC system)
In case of cooking potatoes, the FTNON Dynamic Cloud Control or DCC system® can be applied. By virtue of the patented steam control system it is possible to cook with the lowest possible consumption of energy. Practical experience shows that by using the FTNON DCC system® energy savings of between 30% and 90% are achieved.
Customers are tremendously enthusiastic about the results. Not only because of the considerable reduction of energy consumption, but also in respect of the quality of the product.
How it works
Most steam cookers are regulated on a temperature of around 100-105° C. In order to be sure that the steamer is fully filled with steam, an excess amount of steam is brought in. This excess amount of steam is carried away at the in- and outfeed side of the steamer and is exhausted to the ambient surroundings by means of a ventilator. This causes the well-known steam losses. The new concept is based on the intelligent use of difference in density between atmospheric steam and air, the so-called Dynamic Cloud Control System®. In combination with the correct construction of the cooker, a balanced and 100% steam atmosphere will be created automatically. Steam losses are then history.
Suitable for New and existing steamers
In case you are using a belt steamer, a belt blancher, a screw cooker or a comparable steaming process, you will be able to save on energy considerably. For the right working of the system, the infeed and outfeed openings of your steamer are being adjusted in a simple way. Experience shows that the costs for adjustment of the steamer are very acceptable. For already realised projects the return on investment time varies from 0.5 till 1.5 years.
This new concept can be applied for existing steamers as well as for new steamers, independent of which type of steamer (belt or screw) is used.
Skin-on potatoes
Leaving skin on potatoes during cooking is an excellent way to conserve their nutrients. At this moment, there is an increasing demand for these potatoes which are not peeled, but steamed with skin. The FTNON DCC system® is also very suitable for steaming skin-on potatoes. | | | |
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