# 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: Description

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

The temperature of the fruit and vegetables is lowered to around 4 °C before they enter the freezing tunnel by bringing them into direct or indirect contact with cold water or cooling air. Water can be removed from the food and then collected for reuse in the cooling process.
Table 12
Indicative environmental performance levels for specific energy consumption
The specific energy consumption level may not apply to the production of potato flakes and powder.
The lower end of the range is typically associated with the production of peeled tomatoes.
The upper end of the range is typically associated with the production of tomato powder or concentrate.
Specific process
Unit
Specific energy consumption (yearly average)
Potato processing (excluding starch production)
MWh/tonne of products
1,0-2,1
Tomato processing
0,15-2,4

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Source: https://www.legislation.gov.uk/eudn/2019/2031/annex/division/7/division/7.1/division/1 (the official version)
Page: https://openlegislation.uk/eu-decision-2019-2031/annex/division-7/division-7.1/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.