Optimizing compressed air systems in wineries
Compressed air, vacuum, and blowers are critical to wine production. Compressed air powers and controls all sorts of machinery including bladder presses, pneumatic transfer pumps, climate control pneumatics, packaging equipment, printing and labeling, palletizers and de-palletizers, and air-driven hand tools. Stable, clean, dry air is vital for nitrogen generation. Vacuum is often used in packaging and low pressure air in pneumatic conveying and wastewater treatment. Winemakers need to keep these lines working smoothly and efficiently, often with the additional challenge of meeting strict food safety standards.
Yet, despite their importance to the entire wine value chain, air systems are often poorly managed. Oversizing and poor controls are very common. They waste power and cause inconsistent pressure which in turn affects production equipment. Further, more frequent idling, loading and unloading increase compressor wear and maintenance requirements. All this reduces productivity with higher scrap rates and increased downtime. And between leaks, improper uses, and artificial demand, nearly half the air produced is wasted. KAESER has performed tens of thousands of air system analyses and has the expertise to help you improve yield and reliability while reducing power costs in your industrial air systems.