This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Little energy – lots of ice cream

04 November 2019

On hot summer days, ice cream refreshes us and provides us with renewed energy. A lot of energy is also required to create ice cream from ingredients such as milk, sugar or chocolate. The ice-cream manufacturer Ben & Jerry’s uses digital solutions to sustainably monitor and reduce consumption.

Summertime is ice-cream time. Germans consumed an average of 8.7 litres per capita in the summer of 2018. In order to produce the cool refreshment, Ben & Jerry’s uses compressed air in many systems at its plant in Hellendoorn in the Netherlands. The grippers, which de-stack the ice-cream cups, the agitators, which whisk the ingredients, and the packaging machines all operate pneumatically. Compressed air generation costs energy – the consumption of which, the ice-cream manufacturer wants to keep as low as possible.

To date, Ben & Jerry’s has used full operating pressure in all systems to ensure that the desired result is achieved. The line for de-stacking the cups, for example, was rated at 6.4 bar full system pressure. One bar less may have been sufficient – but the plant operators had no way of checking it. This is different now.

Read the full article in the November issue of DPA



Contact Details and Archive...

Print this page | E-mail this page