18 Jan

The control of temperature equipment is essential to ensure the food safety of the products. Temperature is one of the critical points in the entire production chain. of food, and more specifically in meat products, given their high content of water and nutrients. That's it therefore, if the optimal cooling conditions for these are altered, both their organoleptic qualities can be modified and the useful life of the products can be reduced due to the growth of unwanted microorganisms. 

In this way, one of the ways to be able to prevent food risks and avoid the generation of food waste due to poor refrigeration and freezing, it is through the use of of sensors, records and data that are collected daily and an analysis of these in the manufacturing plants. 

In this sense, the TECH-SLICE project, jointly coordinated by CEEC and INNOVAC, té as an objective to improve the efficiency of the productive processes of the Vila Rovira SL slicing room from an energy point of view. Based on the data captured by the ITISA sensors, it will be it is important to carry out an analysis of these processes in order to apply energy saving measures in the different rooms, while achieving maximum sustainability and a positive impact on the environment. For this reason, participation is important. d’ARC BCN, which will contribute the experience would need to be acquired in different industrial areas and give a value to add to the project to give a visionó both in the global energy production process de Vila Rovira as in more specific aspects for the improvement of energy efficiency. 

This is an interclusa project ;ster, where the Efficient Energy Cluster of Catalonia (CEEC) and INNOVACC work together to disseminate of the project and achieve an impact among its associates and the sector in general.

The main objectives of the project are: 

• Study the best solutionó of sensorization of the different work areas, clean rooms and refrigeration chambers, as well as like the production teams of hot water from Vila Rovira SL.

• The creationó of a software to be able to control the different temperatures and pressures in real time, adjust the optimal hours of operation both to optimize energy consumption and to control the optimal slice temperatures of the company Vila Rovira SL . 

• Register all informationó of temperature and pressure sensors to the cloud and integrate this integrate it in the production process de Vila Rovira SL to be able to have complete traceability of the temperatures to which the final product has been subjected and to be able to guarantee correct food safety. 
• Monitor internally the temperatures and pressures of the work rooms and refrigeration chambers. and be able to regulate it according to energy rates. 

• Alerts in the event of incidents in real time, have immediate alerts in frontany deviation of the established temperatures. 

• Study the energetic critical points of the processes of Vila Rovira SL and achieve an improvement in the energy efficiency of the facilities from the data collected digitally through sensors and integrate them. 

• Incorporate aspects related to management energy of the facilities and processes in the previously indicated alert system to facilitate decision-making.

Participants: 

• Vila Rovira SL

• Plana Hurtós Enginyers SLP

• Esynapsing Intelligent Business SL

• ITISA SL

• Armengol & Ros Consultors i Associats SLP

• Efficient Energy Cluster of Catalonia ( CEEC) 

• INNOVACC

Supported by: