One of the phases in the process of creating ice cream is the pasteurization. It consists in putting the blending through 80°C of temperature during a period of time, and then get the blender colder rapidly. It eliminates microorganisms without altering the composition and qualities of the blending. After using the pasteurization tank, there are waste proper of the ice cream preparation process, and it is important to wash the tank constantly. It caused water loss for lack of operative control. Nestlé visualized an improvement opportunity to save water resources through the installation of level sensors in one of the tanks. These electronic devices measure the quantity of water inside the recipient, avoiding the waste of water, improving the control of the use. It generates more than 800 m3/year reduction in consumed water after the installation of the sensors. Principal activities: installation of a level sensor in 10 tanks for the elaboration of ice cream, installation of a control valve in 10 tanks for the elaborations of ice cream, installation of a level controller in 10 tanks for the elaborations of ice cream, monthly monitoring of water consumption.

Project Results

Reduction on water use by 812 m3/year.