Are you getting more pressure to decarbonize and get closer to net zero emissions? We’ve introduced and installed technology for some of the largest US confectionaries – where they’ve literally switched their reactivation heat source from fossil fuels, to existing sustainable hot water. Not only have they automatically reduced their carbon footprint, but they are also saving up to 50% of their energy related dehumidification costs. Learning objectives:
- Learn exactly how to switch your reactivation heat source from fossil fuels to sustainable hot water
- Discover actual confectionery examples, that are already reducing fossil fuel consumption and energy costs
- See how industrial dehumidification improves your production process – from quality, to waste, and improve throughput and efficiency.
Chris Bogart US Confectionery and Food Segment Manager Munters Corporation With over 25 years of industrial HVAC experience, Chis has been helping confectioneries optimize their environments, by providing precise humidity and temperature control solutions that reduce total cost of ownership, while increasing throughput. During the past 14 years at Munters, he’s held several key account and market management roles. Prior to Munters, he served in management positions at leading HVAC and controls companies, including Trane and Power Controls. Chris began his career by running a mechanical contracting business with his father in Colorado.
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