# Commission Implementing Decision (EU) 2019/2031 of 12 November 2019 establishing best available techniques (BAT) conclusions for the food, drink and milk industries, under Directive 2010/75/EU of the European Parliament and of the Council (notified under document C(2019) 7989) (Text with EEA relevance), Division 1.3: Energy efficiency

Extent: E+W+S+N.I.

BAT 6. In order to increase energy efficiency, BAT is to use BAT 6a and an appropriate combination of the common techniques listed in technique b below.
Technique
Description
(a)
Energy efficiency plan
An energy efficiency plan, as part of the environmental management system (see BAT 1), entails defining and calculating the specific energy consumption of the activity (or activities), setting key performance indicators on an annual basis (for example for the specific energy consumption) and planning periodic improvement targets and related actions. The plan is adapted to the specificities of the installation.
(b)
Use of common techniques
Common techniques include techniques such as:
burner regulation and control;
cogeneration;
energy-efficient motors;
heat recovery with heat exchangers and/or heat pumps (including mechanical vapour recompression);
lighting;
minimising blowdown from the boiler;
optimising steam distribution systems;
preheating feed water (including the use of economisers);
process control systems;
reducing compressed air system leaks;
reducing heat losses by insulation;
variable speed drives;
multiple-effect evaporation;
use of solar energy.
Further sector-specific techniques to increase energy efficiency are given in Sections 2 to 13 of these BAT conclusions.

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Source: https://www.legislation.gov.uk/eudn/2019/2031/annex/division/1/division/1.3 (the official version)
Page: https://openlegislation.uk/eu-decision-2019-2031/annex/division-1/division-1.3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.