# 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 11.1: Energy efficiency

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

BAT 33. In order to increase energy efficiency, BAT is to use an appropriate combination of the techniques specified in BAT 6 and of the techniques given below.
Technique
Description
Applicability
(a)
Single pasteuriser for nectar/juice production
Use of one pasteuriser for both the juice and the pulp instead of using two separate pasteurisers.
May not be applicable due to the pulp particle size.
(b)
Hydraulic sugar transportation
Sugar is transported to the production process with water. As some of the sugar is already dissolved during the transportation, less energy is needed in the process for dissolving sugar.
Generally applicable.
(c)
Energy-efficient homogeniser for nectar/juice production
See BAT 21b.
Table 23
Indicative environmental performance level for specific energy consumption
Unit
Specific energy consumption(yearly average)
MWh/hl of products
0,01-0,035

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Source: https://www.legislation.gov.uk/eudn/2019/2031/annex/division/11/division/11.1 (the official version)
Page: https://openlegislation.uk/eu-decision-2019-2031/annex/division-11/division-11.1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.